Alvin's mirror glaze
Video recipe (Thursday, 1 July 2021, 9:20). The source page is a Facebook video showing a glossy red-and-white marbled mirror glaze (glaƧage miroir) being poured over a cake; no written recipe or quantities are given. The ingredients and method below are reconstructed using classic mirror-glaze proportions. Source: https://www.facebook.com/tastyjunior/posts/1453143715039711
Ingredients
| 12 g | gelatine sheets |
| 300 g | sugar |
| 300 g | glucose syrup |
| 150 ml | water |
| 200 g | sweetened condensed milk |
| 300 g | white chocolate |
| ā | food colouring (red and white) |
Instructions
Note: quantities and steps are reconstructed using classic mirror-glaze proportions, as the source is a video only.
- Bloom the gelatine in cold water.
- In a saucepan bring the sugar, glucose syrup and water to the boil and cook to 103Ā°C.
- Remove from the heat and stir in the sweetened condensed milk, then the drained bloomed gelatine until dissolved.
- Pour the hot mixture over the white chocolate and let it stand for a minute, then blend until smooth, avoiding air bubbles.
- Colour as desired (for the marbled red-and-white effect divide the glaze and tint part of it red).
- Cool the glaze to about 32-35Ā°C.
- Pour over a well-chilled or frozen cake/entremet set on a rack, letting the excess run off to create a smooth mirror finish. Swirl the two colours for a marbled look.