Culinary Institute of America

Mirror Glaze

Preparation info
  • Makes

    18

    fl oz (see )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, sheet 4

Method

  1. Bloom the gelatin in enough cold water to cover it completely. Squeeze out excess water.
  2. Warm the flavored liquid. Add the gelatin to the warm liquid and stir to dissolve.
  3. Cool over an ice water bath to 70°F/21°C before pouring onto mousse cakes in rings.
  4. Chill to set before removing the cake ring.