White Chocolate Glaze
Ingredients For White Chocolate Glaze:
-Cream: 100 g
-Milk: 100 g
-Water: 100 g
-White/ milk chocolate: 650g
-Neutral glaze: 400 g
-Condensed milk: 270 g
-Titanium dioxide: 6-8 g (optional)
-In a sauce pot, weigh the glucose, water, milk & cream.
-Melt the chocolate on a double boiler or microwave.
-Weigh the neutral glaze & condensed milk together and melt it in a microwave or double boiler.
-Soak the gelatin to bloom.
-Boil the milk water mixture for 1-2 min, then add the condensed milk & neutral glaze mixture and mix well & warm it for further 30 sec.
-Then add all of it to the melted white chocolate and then add the gelatin.
-Blend with a hand blender when lukewarm to emulsify the glaze, strain & store.
-Divide the glaze and add the colour as per requirement of glaze and blend with immersion blender to remove air bubbles.
-Use this glaze, at 34-36°C to glaze a cake which is frozen to -18°C to - 25C.