This universal sweet glaze goes with lots of mousse cakes. The white chocolate flavour is present but not overpowering. Be ware of its sweetness and take the sugar level in the mousse a notch down.
- 100gr heavy cream
- 200gr milk
- 100gr glucose syrup
- 300gr white chocolate
- 4 sheets of gelatin
Combine the cream, milk and glucose in a sauce pan. Bring to a rolling boil.
Place the white chocolate chips in a bowl. Pour the milk over the chocolate. Stir well to dissolve the chocolate. If required, you can use a stick blender.
Soak the gelatin in cold water for 5 minutes. Squeeze the gelatin and stir this into the chocolate glaze.
Leave to cool to 35°C before using.
If it stiffens too much, briefly heat in the microwave and stir, then cool to 35°C again.
This glaze can be frozen. Defrost, then make liquid in the microwave in short blasts.
Colour with food colouring paste, make the colour stronger than you want it as the colour will fade a bit over the next hours.