Pure White Glaze

Preparation info
  • Yield:

    1.2 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk 250 g 8.82 oz 20.79%
  • Glucose


  1. Bring the milk and glucose to a boil in a sauce pot. Take off the heat and stir in the bloomed gelatin until dissolved.
  2. 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.
  3. Reserve in an airtight container and refrigerate until needed, o