Vegan Mirror Glaze
Regular mirror glaze contains gelatin and condensed milk for its shiny texture, but this vegan mirror glaze recipe uses NH pectin and no added sugar from condensed milk.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- digital milligram scale
- hand blender
Ingredients
- 150 g vegan cream, Silk Whip Cream preferred
- 200 g glucose
- 50 g water
- 15 g sugar
- 2 g NH pectin
- 330 g vegan white chocolate Pascha is preferred
- 2 g Chefmaster vegan gluten free food color gel or powder
Instructions
- Mix pectin NH and sugar. Warm the cream, sugar, glucose, and water in a saucepan at 40°C (104°F).
- Add the mixed pectin and sugar to the warm cream, then boil it to 102°C (215 °F). Remove from heat.
- Mix pectin NH and sugar. Warm the cream, sugar, glucose, and water in a saucepan at 40°C (104°F).
- Add the mixed pectin and sugar to the warm cream, then boil it to 102°C (215 °F). Remove from heat.
- Transfer into a container, then cover the surface with cling wrap.
- The glaze is ready to use at 35-40°C (95-104°F).
- If it's not needed yet, store it in the fridge and reheat it before use.
Notes
- Mirror glaze is best when prepared overnight and then reheated to 35-40°C (95-104°F) before application.
Tried this recipe?Let us know how it was!