In a properly prepared glaze, you will see your reflection!
12 g gelatin
150 g sugar
75 g water
150 g glucose syrup or corn syrup
150 g white chocolate
100 g of condensed milk
1. Soak sheet gelatin in water.
2. In a saucepan, combine sugar, water, and glucose syrup (substitute molasses or invert corn syrup as a last resort).
3. Put on fire and heat mixture until sugar dissolves. Add squeezed gelatin and stir.
4. Break the white chocolate into pieces and melt in a water bath or in the microwave in short impulses for 15 seconds (warmed up, removed, mixed, repeated).
5. Pour condensed milk into the chocolate mass and carefully with a thin stream of syrup. Stir.
6. Add food coloring to the mixture.
7. Stir the icing with a hand blender. It is important that many bubbles do not appear in the mixture, otherwise they will remain on the dessert. Therefore, keep the blender almost upright and do not lift it high so that it does not come out above the surface of the mass.
8. In a properly prepared glaze, you will see your reflection. The darker the glaze, the more mirror-like the surface. If it turns out that there is a small amount of bubbles, pass the glaze through a fine sieve, you can twice.