Opaque Mirror Glaze
Everywhere we look presently, we see yet another mirror glazed cake. They take all shapes and sizes and are just mesmerizing to look at. We are entranced by our reflexion on the bright colours these lovely cakes wear. Just look at how they stand out on a platter of sweets (the pink and yellow ones just in case you don't know what I'm talking about).
When baking kosher, we are faced with the challenge of having to substitute many ingredients in order to come up with a dessert that is compliant to the laws of kashrut. We also try, as often as possible, to keep desserts dairy free. Needless to say that coming up with a mirror glaze that satisfy all the criteria was no easy task. But I was damant to find substitutes for the sweetened condensed milk and white chocolate that most of the recipes for mirror glaze call for. And it still had to be YUMMY (duh).
But I did it! The texture is perfect. The taste is divine. The coverage and shine are out of this world.
Some ingredients like the coconut milk powder or the gelatine are not so commonly used in kosher cuisines but are easily accessible. Don't worry, the coconut taste will not overpower your dessert, you'll barely taste it.
The process of making this glaze might seem complicated to some of you but I assure you it is far from it. I'll try to simplify it as much as possible for you.
I am so excited to share with you the recipe for this glaze. So let's get down to it shall we??
1 tablespoon kosher fish gelatin powder
1.5 tablespoon water
100 ml almond milk (or other milk substitute)
40 g of coconut milk powder (about 1/2 cup)
50 g strawberry jelly melted (or any clear jelly you can find)
200 g of sugar (3/4 cup + 2 tablespoon)
1/4 cup clear corn syrup
50 ml water
Gel food colouring of your choice (I always add some white also to make my colour pop)
This recipe can be broken down into four steps:
- Let the gelatin bloom, in other words, let it soak in water and set aside (first two ingredients)
- Dissolve the coconut milk powder in almond milk (next two ingredients). The coconut milk powder won't dissolve easily in the almond milk so you need to do this over an indirect source of heat, like over a bowl of simmering water. (I'll leave it at that even if the chemistry teacher in me is screaming to give you a whole lesson here...). Keep stirring the mixture until no more lumps are left. Remove from heat once you achieved this.
- Place the sugar, corn syrup and second quality of water (the last three ingredients) in a saucepan and cook over medium heat until the mixture reaches a temperature of 230 F on a candy thermometer (yes you really need one, I promise if you intend on baking more often it'll come in handy).
- Remove from heat, add the melted jelly (you could melt it by increments in the microwave), the hot coconut-almond milk mixture and the gelatin stir and strain.
There, the hard part is done, all that is left to do is color it to your liking and let it come to room temperature before pouring it on your frozen treats.