Mirror Glaze
19
Nov
Nov
[cooked-sharing]
Yields1 Serving
75 g water
150 g sugar
150 g corn syrup or glucose
200 g piping gel (available at The Peppermill)
20 g unflavored gelatin plus 100 grams water
300 g good quality parve white chocolate, chopped
1 drop gel or powder food color
1
Bloom gelatin in room temperature water. Not hot water.
2
In a small pot bring water, glucose and sugar to a boil. Cook until the mixture reaches 215.6 degrees F or 102 degrees C.
3
Mix gelatin and piping gel in a bowl. Pour glucose mixture over the gelatin mixture and mix well. Pour this mixture over the chocolate and mix well with an immersion blender. Add the food coloring. Or divide and add diff colors to each.
4
Allow to cool. Glaze should be used when the temperature drops to 95 degrees F or 35 degrees C.
5
Glaze can be stored in the fridge for 6 months. Reheat and allow to cool to the correct temperature before glazing.
Ingredients
75 g water
150 g sugar
150 g corn syrup or glucose
200 g piping gel (available at The Peppermill)
20 g unflavored gelatin plus 100 grams water
300 g good quality parve white chocolate, chopped
1 drop gel or powder food color