Pure White Glaze

Name: Pure White Glaze
Yield: Yield: 1.2 kg/2 lb 10.4 oz
Cuisine: United States
Ingredients: Gelatin sheets, silver, bloomed in cold water, excess water squeezed out 13 g .44 oz 1.04%; White chocolate coins 600 g 1 lb 5.12 oz 49.9%; Titanium dioxide (white food coloring powder), sifted 10 g .35 oz .83%; Glucose 80 g 2.82 oz 6.65%; Neutral mirror glaze or clear glaze (see Resources) 250 g 8.82 oz 20.79%; Milk 250 g 8.82 oz 20.79%

Preparation info

Yield:
1.2 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 250 g 8.82 oz 20.79%
Glucose

Americas
United States
Dessert
Gluten-free

Method

Bring the milk and glucose to a boil in a sauce pot. Take off the heat and stir in the bloomed gelatin until dissolved.
Pour over the white chocolate and titanium dioxide. Pour in the mirror glaze and mix well with a handheld immersion blender. Pass the mixture through a fine-mesh sieve.
Reserve in an airtight container and refrigerate until needed, o