Mirror Glaze

This reflective glaze is so quick and easy to make and certainly draws all the attention! Gelatine and Cornflour makes it a soft setting, opaque glaze. Its' neutral colour allows you to colour it whatever colour your dessert needs.

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Cream-Based

Mirror Glaze

Prep Time - 40mins

Yield - +- 300ml

Setting time - 30-45mins

Ingredients

Stage 1

• 55g Milk

• 115g Cream

• 110g White Sugar

• 38g Glucose

Stage 2

• 35g White Sugar

• 10g Corn Flour

Stage 3

• 4g (2) Gelatine Leaves

• Food colouring

Method

1. Hydrate the gelatine in cold water

2. Combine Stage 1 ingredients in a small saucepan over medium heat and bring to the boil, stirring continuously

3. Mix Stage 2 in a small bowl and temper it into the cream mixture, whisking constantly

4. Cook out the cornflour (until the mixture no longer has a starchy taste).

5. Cool to 60°C and add the hydrated gelatine, mix well and add your desired colouring.

6. Pass the mixture through a chinois/sieve to remove any lumps and pour into a bowl.

7. Contact cover and store at room temperature.

8. Use at 25°C

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Notes

It is very important to cook out the cornflour in the 4th step. Otherwise your dessert will have a floury taste which is not very palatable!

Ensure your glaze is at 25°C. Anything hotter will melt your dessert and simply run off.

Your dessert should be frozen solid before glazing.