Chocolate Mirror Glaze Recipe Uk

For the chocolate mirror glaze.

Chocolate mirror glaze recipe uk.

To glaze make sure your entremet is cold enough or better frozen then melt the mirror glaze over a bain marie until it reaches 37 c not more. While you re waiting sprinkle your gelatin over the second quantity of water and let it absorb. Place your chocolate and cocoa powder into a large heat proof bowl and set aside. Pour the liquid over the chocolate letting it sit for 2 3 minutes to allow the chocolate to soften.

Heat for 1 minute on high power in the microwave. Pour over the warm condensed milk mixture and leave for 5 mins. Boil the water sugar and condensed milk in a pot for 1 minute then remove from heat. Sprinkle gelatin over 1 4 cup cold water.

400 grams condensed milk 14 ounces 1 3 4 cups 1 tablespoon vanilla extract. For the chocolate glaze add the cream sugar cocoa powder and 150ml 5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Soak the gelatine in 80ml cold water for 5 mins. Pour 1 1 2 cups of granulated sugar 3 4 cup of water and 2 3 cup sweetened condensed milk in a heat proof bowl.

Put the white chocolate into a bowl. To make your chocolate mirror glaze place your first quantity of water sugar and sweetened condensed milk into a sauce pan and bring to a simmer. Remove the mixture and stir to incorporate the ingredients. Mirror glaze cakes are all the trend right now and matt has kindly shared his mirror glaze recipe and a handful of top tips so you can have a go at home.

Heat the sugar glucose and 100ml water gently in a pan until the sugar dissolves. Combine water and sugar in a saucepan bring to a boil stir until the sugar has dissolved and remove from heat. Let it stand at room temperature for 5 10 minutes. Matt adlard has a youtube channel where he uploads new recipes every week from homemade pasta to chocolate tarts cooking all the home comforts and treats everyone likes to eat.

You can pour the glaze on a cake starting from the centre towards the sides with a circular movement. Keep stirring during heating. Ingredients 206g or 1 cup sugar 142g or 1 2 cup plus 11 2 tbsp heavy cream 12g or 4 tsp gelatin powdered 60g or 1 4 cup water cold 148g or 2 3 cups water room temperature 71g or 1 2 cup plus 5 tsp cocoa powder. Keep that cake ring in place if you only want to glaze the top.