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White Chocolate Glaze
Preparation info
- Makes
850 g
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
A versatile glaze that gives a glossy finish and can be adapted with the addition of different coloured ingredients.
Ingredients
15 g ½ oz 210 ml 7¼
Method
- Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water.
- Put the water, sugar and glucose in a saucepan, bring to the boil and heat to 103°C (218°F).
- Add the cream and soaked gelatine. Pour over the white chocolate in another bowl, then blitz with a hand-held electric blender.
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