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The Salty Whisk

Chocolate Mirror Glaze 101

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porce

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celkový čas

Ingredience

Gelatin Mass

30 g Powdered Gelatin (250 Bloom)

180 g Cold Water

Chocolate Mirror Glaze

25 g Trimoline

58 g Gelatin Mass

180 g Double / Heavy Cream

90 g Glucose Syrup

105 g Water

250 g Caster / Granulated Sugar

70 g Cocoa Powder

Coloured Mirror Glaze

50 g Gelatin Mass

100 g Condensed Milk

150 g White Chocolate

75 g Water

150 g Caster / Granulated Sugar

150 g Glucose Syrup

Fat Soluble Food Colouring

Spider Web Mirror Glaze

10 g Pectin NH

45 g Caster / Granulated Sugar (A)

295 g Water

285 g Caster / Granulated Sugar (B)

70 g Glucose Syrup

½ g Citric Acid

Fat Soluble Food Colouring

Pokyny

Gelatin Mass

Step 1

When making gelatin mass - you always multiply the amount of gelatin powder by 6 to get the required weight of water.

Step 2

Into a medium bowl, add the cold water and tip the powdered gelatin over the top. Whisk it together then place it into the fridge for 15 minutes. It should swell up and absorb all the water.

Step 3

Scoop the bloomed gelatin into a small saucepan and melt it over a very low heat.

Step 4

As soon as it is melted, pour it into a container and set it in the fridge for 30 minutes. It will firm up into a jelly-like consistency. This is your gelatin mass. You can now cut cubes of it and weigh the required amount for the recipe.

Chocolate Mirror Glaze

Step 5

Into a tall jug, add the trimoline and gelatin mass.

Step 6

Add the glucose and cream into a medium saucepan and bring it to a gentle simmer so it is hot. Set this to one side.

Step 7

In the meantime, add the sugar and water to a saucepan, and cook it over medium heat until it reaches 120C/248F on a digital thermometer.

Step 8

Once at temperature, immediately pour in the hot cream mixture and then whisk in the cocoa powder.

Step 9

Whisk it until it comes back to a boil.

Step 10

Remove it from the heat and pour it through a sieve, into the tall jug over the trimoline and gelatin mass.

Step 11

Use a hand blender to blend until smooth, avoiding adding any air bubbles.

Step 12

Cover the surface with cling film and refrigerate overnight (minimum of 12 hours).

Step 13

The next day, place the jug into the microwave and heat in bursts until half of the mixture has melted to a liquid. Blend again until smooth, avoiding adding any air bubbles.

Step 14

Allow it to cool and use the glaze at around 35C.

Coloured Mirror Glaze

Step 15

Into a tall jug, add the gelatin mass, white chocolate and condensed milk. Set this to one side.

Step 16

In the mean time, add the sugar, glucose and water to a small saucepan and cook it to 103C/217F.

Step 17

As soon as it is at temperature, pour it over the white chocolate mixture.

Step 18

Add your desired food colouring (you can also split this into multiple jugs to make different colours), and blend until smooth, avoiding adding any air bubbles.

Step 19

Cover the surface directly with clingfilm and refrigerate overnight (or a minimum of 12 hours)

Step 20

The next day, melt the glaze in the microwave, until it is half solid, and half liquid. Use a hand blender to blend it, again, avoiding adding any air bubbles.

Step 21

Allow it to cool and use it at a temperature of around 28C.

Spider Web Mirror Glaze

Step 22

In a small bowl, whisk together the sugar (A) and pectin. Set to one side.

Step 23

In a small pan, add the glucose, water and sugar (B) and heat it to 40C.

Step 24

Once at temperature, whisk in the pectin mixture slowly and continue to cook until it comes to a boil and there are no lumps.

Step 25

Stir in the citric acid and bring it to a gentle simmer for 4 minutes.

Step 26

Remove it from the heat and whisk in the fat-soluble food colour of your choice.

Step 27

To use this, allow it to cool to between 55-70C (the hotter it is, the wider the spread of the web will be). This is really best used fresh but if it does cool it will set so you will need to remelt it in the microwave and blend it again. If you find it goes lumpy, then pass it through a sieve.

Step 28

Pour your chocolate or coloured mirror glaze onto the frozen dessert, then immediately pour the spider web mirror glaze onto the back of a spatula and spread this quickly across the top of the mirror glaze.

Poznámky

Sometimes it can take a little experimenting to find out what the best temperature is use your mirror glaze, so this can take some trial and error. As well as looking at the temperature, look at the consistency when you swirl it in the jug. If it seems very fluid and fast, then it is probably too warm. If it is very sluggish and thick then it is most likely too cold. I always recommend trying a test glaze first on a small frozen dessert just to check if the temperature is correct.

If you have a different strength of gelatin powder, you can use the table (see second picture attached to recipe) to convert it. For example, you may have 200 bloom gelatin, but this recipe calls for 250 bloom. In which case you would need to convert the amount of gelatin by 1.27x to create the gelatin mass. 1.27 x 30 = 38g 38 x 6 = 228g So to make the gelatin mass you would need 38g Powdered Gelatin (200 Bloom) + 228g Cold Water

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porce

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celkový čas
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