Cake glassage

3 servings
1 of the day 1 hour

How do I make a cake glassage? Prepare the products. Gelatin is suitable for any - sheet or powder. Take filtered water. Choose natural milk, without vegetable additives. The dye is fat soluble, the color is your choice.

Soak the gelatin in icy water. You can replace some of the water with pieces of ice. Soak the sheet for not more than 7-10 minutes, then remove it and squeeze it. If you have powdered gelatin, fill it with ice water, in a ratio of 1: 6, that is, 72g of water will go to 12g of gelatin. Measure everything on electronic scales.

Take a tall jug or glass from a submersible blender, put condensed milk in it, and finely chopped white chocolate on top.

In a saucepan, combine the water, sugar and glucose syrup, put on a heat and gradually heat the mixture to 40 ° C, until the sugar dissolves. At this moment, there is no need to stir sugar, move it slightly over the stove with a saute pan, this will help the sugar dissolve faster.

After the sugar dissolves, increase the heat and wait for the mixture to boil. Start measuring the syrup temperature with an electronic thermometer. Stirring with a spoon, bring the syrup to 103 ° C. At this stage, it is very important to monitor the temperature: if the syrup is not cooked, the glaze will drain from the side parts of the cake; digest - the syrup will be very thick and you won't be able to fill them with cake.

Pour the hot syrup into a jug with condensed milk, the chocolate will begin to melt from this. Measure the temperature of the jug contents again.

When the temperature reaches 85 ° С, put gelatin there. The swollen powdered gelatin can be pre-melted slightly in the microwave and poured into a jug. Gently mix everything.

Add a few drops of dye and start punching the mixture with a submerged blender at slow speed until a smooth emulsion is obtained. Keep the blender nozzle at an angle of 45 degrees - thereby avoiding the formation of bubbles that go into the resulting funnel.

If bubbles do form, strain the glassage into another jug through a sieve. Cover it with cling film in contact and place it in the fridge for 12-24 hours to ripen and stabilize.

After a day, remove the glassings from the refrigerator and bring to an operating temperature of 30-35 ° C in a microwave oven. You can fill them with well-frozen mousse cakes or cakes that have a perfectly smooth surface.

The glassage is perfect if the objects standing next to it are reflected in it as in the mirror. Beautiful desserts for you!