Super shiny mirror glaze

Ingredients

• 200 g Glucose Syrup (light corn glucose syrup, unsalted)
• 100 g Granulated Sugar (fine white sugar)
• 100 ml Water (for the glucose‑sugar mixture)
• 10 g Gelatin Powder (unflavored, powdered gelatin)
• 30 ml Water (for blooming gelatin)
• 200 g White Chocolate (high‑quality couverture, chopped)
• 200 g Sweetened Condensed Milk (one standard 14‑oz can, roughly 395 g; use 200 g for this batch)
• 5 g Red Food Coloring (powdered or gel form; adjust for desired intensity)

Instructions

1. Heat Glucose Mixture

   Combine glucose syrup, granulated sugar and 100 ml water in a saucepan. Stir gently and heat over medium‑high until the mixture reaches 103 °C.

   Time: PT10M

   Temperature: 103°C

2. Bloom Gelatin

   While the glucose mixture is heating, sprinkle 10 g gelatin powder over 30 ml cold water in a small bowl. Let sit for 5 minutes until fully hydrated and no lumps remain.

   Time: PT5M

3. Melt White Chocolate

   When the glucose mixture hits 103 °C, remove the pan from heat and add the chopped white chocolate. Let the residual heat melt it, stirring occasionally for about 3 minutes.

   Time: PT3M

4. Incorporate Condensed Milk

   Stir in the sweetened condensed milk until the mixture is smooth and glossy, about 2 minutes.

   Time: PT2M

5. Add Bloomed Gelatin

   Pour the hydrated gelatin into the still‑warm glaze and whisk until fully dissolved (about 1 minute).

   Time: PT1M

6. Strain the Glaze

   Pass the glaze through a fine mesh sieve into a clean bowl to remove any remaining lumps of chocolate or gelatin.

   Time: PT1M

7. Add Food Coloring

   Stir in the red food‑coloring powder (or gel) until the desired hue is reached.

   Time: PT1M

8. Blend to Remove Air Bubbles

   Using an immersion blender, blend the glaze on low speed for about 30 seconds, then finish with a spatula to check for bubbles.

   Time: PT3M

9. Cool to Glazing Temperature

   Allow the glaze to cool to between 30 °C and 35 °C. Check with a thermometer; this usually takes about 20 minutes.

   Time: PT20M

   Temperature: 30-35°C

10. Prepare the Frozen Cake

    Place the frozen mousse cake (shaped in a silicone heart mold) onto a cake stand set over a drip tray. Ensure the cake is solid and the surface is smooth.

    Time: PT2M

11. Glaze the Cake

    Starting at the center, pour the glaze over the cake, moving outward in a circular motion until the sides are fully covered. Allow the glaze to drip onto the tray for 1–2 minutes.

    Time: PT2M

12. Finish and Chill

    After glazing, let the cake sit at room temperature for a minute, then transfer to the refrigerator for 2–3 hours to set fully before slicing.

    Time: PT2H

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g