Mirror Glace

Name: Mirror Glace
Yield: one cake
Cuisine: South African
Ingredients: 100 ml condensed milk; 15 Gelatine sheets; 300 gr sugar; 200 gr melting Chocolate (milk or dark); 100 ml Boiling water; Food coloring, optional for milk chocolate glazing

Chef Chriss @cook_fusionChef20

Capetown City

I love to reflect on what I create. So a perfect image would be how you see yourself after the end result. Mirror Glace for cakes and desserts.

Chef Chriss @cook_fusionChef20

Capetown City

I love to reflect on what I create. So a perfect image would be how you see yourself after the end result. Mirror Glace for cakes and desserts.

Saved

Ingredients

one cake

100 mlcondensed milk
15Gelatine sheets
300 grsugar
200 grmelting Chocolate (milk or dark)
100 mlBoiling water
Food coloring, optional for milk chocolate glazing

Saved

Steps

1

Layer your cake as usual with chocolate ganache icing or vanilla. Your preference
2

Melt gelatine with some boiling water. Cook boiling water with Sugar. And heat condensed milk, mix into broken chocolate along with rest of the boiling water.
3

You may divide the melted chocolate and gelatine mixture into three or more bowls and add food coloring. Alternatively if you only using dark chocolate, once mixture is completely binded, set aside to cool for 2 hours in a cold room. Do no freeze or store longer than 2hrs in a fridge.
4

Pour over iced cake and decorate with anything else you wish to add. Enjoy.