Watch Sarah create a perfect mirror glaze here!

Directions

Prepare the Base

1. You can use a mirror glaze on any cake with a very smooth top, but for best results I recommend my stawberry entremet.

Prepare the Mirror Glaze

1. Bring coconut cream, water, and sugar to a boil, mixing to incorporate.

2. Remove from heat and add cocoa powder, whisk to combine.

3. Add gelatin and stir to incorporate. Use an immersion blender to make sure mixture is completely smooth. Let cool until just warm, not hot.

4. Pour over cake or entremet, over a cooling rack and cookie sheet to catch the runoff.

5. Top with cocoa nibs and berries of your choice.

Recipe tags

Chocolate Cocoa powder Coconut cream Dairy free Desserts French food Gelatin Glaze Icing Kosher French food Non-dairy Pareve Parve Pastries Pastry Sarah’s patisserie Topping

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tamar

1 year ago

my question is how come you dont bloom the gelatin first? thats what all chefs do that i have searched on the web. also it looks see through when you look close enough i could see the cake underneath on the side of the cake. i would try it if you can help me figure out how to make it so its not see through. thank you

Chaya Strasser

2 years ago

Hi! This looks fantastic! almost too easy:)
Can i Make it in other colors besides brown?
How long does it stay shiny for? can I freeze it?

Raquel Admin

Admin

Reply to Chaya Strasser

2 years ago

It definitely can be made not chocolate but I would imagine the recipe would be different. It should stay shiny though and yes we froze it and it stayed quite a while.