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ackee white chocolate mousse dome on cashew nut sponge with candied cashews
Chantal

White Chocolate Glaze

This glaze is fairly ease to make if you have the right tools, alternately you can purchase it ready made. The measurements here are in grams as precision is important.
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Servings: 1 batch
Ingredients Method

Ingredients
  

  • 13 g Gelatin powdered
  • 80 g Water
  • 200 g Corn syrup
  • 200 g Granulated white sugar
  • 100 g Water
  • 135 g Condensed milk
  • 200 g White chocolate
  • White food colouring as needed
  • Red and yellow food colouring as needed (or any other colour of you like)

Method
 

  1. Pour 80g of water into a bowl and sprinkle over gelatin and leave to bloom, about 5 minutes.
  2. Place the bloomed gelatin in a bowl with the white chocolate.
  3. Combine: corn syrup, sugar, water and condensed milk in a saucepan and heat over medium till the sugar dissolves completely.
  4. Pour the syrup mixture over the white chocolate mixing till the chocolate has melted, use a blender or an immersion blender to make completely smooth.
  5. Add white food colouring to adjust the colour of glaze.
  6. Separate some of the glaze and tint to desired colour(s)
  7. The glaze is ready to use when it has cooled to about 35 – 40˚C (95 – 104˚F) – use an instant read thermometer to check this.