Mirror-glaze mousse cake
Formula
- 6-inch frozen mousse cake
- 150 g sugar
- 150 g glucose
- 75 g water
- 100 g condensed milk
- 150 g white chocolate
- 10 g gelatin
Method
- Start. Build and freeze the mousse cake completely smooth and solid.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
- Then. Cook glaze base, add gelatin and chocolate, blend without bubbles, and cool to 90–95°F.Watch for: Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
- Finish. Unmold frozen cake, pour glaze in one confident pass, and transfer after dripping slows.Watch for: Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
The concept
Finishing is a temperature intersection between two materials.