| Ingredient | Method |
| Mirror Glaze: water 175ml sugar 100g cocoa powder 35g condensed milk 1tbsp gelatin powder 5 tsp + 90ml boiled water | 1. Sprinkle gelatin powder into boiled water and sit aside until gelatin dissolved. 2. Boil the water and sugar until sugar melted and reach temperature 100C. Remove from heat. 3. Add cocoa powder, condensed milk and gelatin and mix until combined. 4. Strain through a sieve to remove lump. (can then blend the mixture using hand blender.) 5. Let wait the temperature reduce to 32C to pour into freezer cake. P/s: Can store it in the fridge for up to a couple of weeks. To have a best result of the shiny effect, it is advise to use/serve the completed cake with the same day of poured the mirror glaze onto the cake, it is because the shiny effect will fade if chill the completed cake in refrigerator for overnight or longer. *makes appr 340ml. |
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