Mirrior Glaze

Ingredients:

• 20g Gelatin Powder
• 120g Water (to be used with the gelatin powder)
• 280g Liquid Glucose
• 300g Sugar
• 150g Water
• 200g Sweetened Condensed Milk
• 300g White Chocolate
• Food Colouring of Your Choice

Instructions:

Add your gelatin and water to a bowl and stir to combine. Set to one side.
Boil the sugar, water, and glucose until it hits 103 °C. Once it has, take it off the heat, and whisk in the gelatin. Once combined, add the condensed milk and whisk again.
Pour this mixture over a heat proof bowl which has your white chocolate in it (chopped up nice and small) and stir until everything is melted and incorporated.
Add this mixture to a jug along with your food colouring. Blend for about 1-2m very gently, not moving the stick blender otherwise this will create air bubbles.

Leave to cool, stirring occasionally to prevent a skin and pour over your cake at 28-30C.