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White Mirror Glaze



Adapted from this recipe:

300g cacao butter (or sugar free white chocolate, just reduce the amount of sweetener used below)
150g water
350g erythritol/xylitol/stevia
100g cream
50g sorbitol or isomalt syrup (for shine and consistency) (sukrin syrup would work too)
a pinch of salt
20g powdered gelatin

Bloom the gelatin in an equal amount of cold water and set aside.
Heat the water, sweeteners, cream, and syrup until fully dissolved and well combined.
Remove from the stove and add the soaked gelatin, mixing until dissolved.
Pour this mixture over the cacao butter and wait about 5 minutes for it to melt. Using an immersion or regular blender, blend until smooth and emulsified.
Strain this through a seive and chill either in an ice bath or in the fridge, stirring regularly to prevent a skin from forming on the top.
Once the glaze has reached between 90-94F, pour it over your prepared and fully-frozen dessert. (The link above shows the original recipe and a video demonstrating this whole process.) Once it has finished dripping, smooth down the bottom edges and transfer to the final serving platter, then place in the fridge to fully defrost (1-4 hours depending on size).

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