White Chocolate Mirror Glaze

Ingredient

Method

Ing A: 22g Gelatin Powder 90g Water (For the Gelatin) 210g Glucose syrup 225g Sugar 110g Water 150g Sweetened Condensed Milk 225g White Chocolate Food Colouring Ing B: (may divided by 3 if seperately into 3 batches) 60g sugar 45ml water

1. Add the gelatin to 90g boiled water, set aside for 5 minutes until gelatin dissolved. 2. Boil the glucose, sugar & 75g water until sugar melted and reach 100C. 3. As soon as the syrup boils, remove from heat and add the gelatin mixture, condensed milk, chocolate and mix until well and melted. 4. Blend the mixture using hand blender (careful not to create bubbles in the mixture) and then strain through a fine strainer to remove any lumps. Cool at room temperature.  5. Cover with plastic wrap "in contact" and chill for 12 hours or overnight in the refrigerator. 6. To use the mirror glaze,  using double boiled method/microwave to melt the glaze. Cook ing B until boil, then add into melted glaze and stir to combined. 7. Lets wait the temperature reduce to 35C to pour into freezer cake. P/s: Can be stored into three jars seperately and used by batch & 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 1100g