This is a very simple and easy to prepare at home recipe for mirror glaze.
Type of kitchen:
Cooking method :
In the oven
- 170g of sugar
- 100ml of water
- 90ml of cream 30-35% li>
- 75 g of cocoa powder (without sugar)
- 12 g of sheet gelatin (or 15 g of powder)
Recipe for cooking at home
If you use sheet gelatin: pour the right amount with a large amount of cold water and leave for 5-7 minutes.
If you use powdered gelatin: pour the powder 80-90 ml of cold water, stir and leave for 15-20 minutes at room temperature.
In a saucepan, mix the sugar with the cocoa powder.
Pour the fat cream, 100 ml of water and mix until complete homogeneity.
Put the saucepan on medium heat and, stirring constantly, bring to a boil. Boil for 1 minute with a gentle boil and remove from heat. Meanwhile, melt the instant (powder) gelatin in a water bath, but do not bring it to the boil.
Sheet gelatin squeezed from water and add to the mirror glaze of cocoa. Or pour the dissolved in a water bath gelatin and mix.
Stir well until gelatin is dissolved. After cooling, cover the glaze tightly with a food film (it is necessary that the film fits snugly to the surface of the glaze), and put it into the refrigerator for thickening for the night.
When glaze is needed – warm it up, stirring, in a water bath to 37C (it is better to use a culinary thermometer). Rapidly move glaze over the center of the frozen cake (preferably mousse) and wait until it spreads all over the surface. After the glaze hardens on the surface of the cake – remove the dish in the refrigerator until completely defrosted. Cut the dessert into slices and serve it to the table. Bon appetit!