Mirror mirror glaze from Liana gelatin
It does not drip from the edges, does not break when cut, quick and easy preparation.
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- 30 g Liana dark cocoa
- 9 g Liana clear gelatin
- 130 g of whipping cream
- 225 g granulated sugar
- 125 g water
1. Pour 50 g of water over the clear gelatin and let it swell.
2. Put the remaining water, sugar, cream and dark cocoa in a saucepan and bring to a boil, stirring constantly. Let it boil for 1-2 minutes for a perfect connection of all the ingredients. Set aside and immediately mix in the swollen gelatin.
3. Let it cool (about 30 degrees) and then pour over the cooled cake or dessert. Let it harden in the refrigerator for a while.
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Ingredients
Add to cart
Print recipe
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- 30 g Liana dark cocoa
- 9 g Liana clear gelatin
- 130 g of whipping cream
- 225 g granulated sugar
- 125 g water
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