White and Colored Mirror Glaze with White Chocolate

Have you ever felt the sparkle sting in your eyes after looking at a cake? It was probably a cake covered with mirror glaze. The gloss effect is characteristic of this covering: today I will reveal all the secrets to prepare it at home.

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Identity Card of the Recipe

• 417 KCal Calories per serving

• Ingrediants

  To cover a 24 cm diameter cake

  • 100 ml of fresh cream
  • 160 g of white chocolate
  • 20 g of glucose syrup
  • 4 g of isinglass
  • Optional: A few drops of red dye

  Materials Needed

  • Small saucepan
  • Immersion mixer
  • Whip
  • Scale weighs food

  Preparation

  Please note
  There are various recipes to prepare the mirror glaze. We propose the simplest one, in which it is not necessary to use particular foods such as pectin.
  In this formula, it is not necessary to use sugar: it will be sufficient to exploit the one present in white chocolate. We will only add a spoonful of glucose.

  1. Collect the gelatin sheets in a small bowl, cover with cold water and leave to soften for about ten minutes.
  2. Pour the cream and glucose into a saucepan, then bring to the boil: cook for a couple of minutes, taking care to stir constantly with a whisk.
  3. Turn off the heat, add the white chocolate flakes and the isinglass, drained and squeezed from the soaking water: continue to mix with the whisk until the mixture is extremely smooth.
  4. In this phase, as desired, it is possible to add a few drops of dye: the gel dyes are particularly suitable for this purpose.
  5. Pour the glaze into a beaker, insert the mixer and blend intermittently to make the cream even smoother and more velvety.
  6. Leave to cool in the fridge until it reaches 30-35 ° C.
  7. Once the right temperature is reached, you will notice a change in the consistency of the glaze: the longer it is allowed to cool, the denser the consistency. The thermal range 30-35 ° C is ideal for being able to pour the glaze over the cakes to obtain a perfect covering.

  Alice's comment - PersonalCooker

  The mirror glaze is perfect to give a touch of elegance to your most beautiful desserts and for the most important occasions. If it solidifies excessively and you haven't poured it on the cake yet, don't worry: you can heat it for a few moments in a bain-marie or in the microwave and it will be as good as new. It can be kept in the fridge for 3 days, covered with cling film.
  Do you like cocoa mirror glaze? Consult the recipe from the Sachertorte!

  Nutritional values ​​and Health Comment on the recipe

  The White and Colored Mirror Glaze with White Chocolate is a sweet food that is part of the pastry bases.
  It has a high energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
  Fatty acids are mainly saturated, simple carbohydrates and peptides of high biological value.
  Fiber is deficient, while cholesterol is relevant.
  This Icing is not recommended in case of overweight and metabolic diseases such as: hypercholesterolemia, hyperglycemia, type 2 diabetes mellitus and hypertriglyceridemia.
  It does not contain gluten and lends itself to the nutritional scheme for celiac disease.
  Contains lactose and does not lend itself to the diet against its intolerance.
  It is not relevant to the lacto-ovo vegetarian and vegan philosophy.
  The average portion depends on the recipe in which it is used.