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Parve
Easy
1 Hour
Diets 
Watch Sarah create a perfect mirror glaze here!
Any smooth-topped cake, but for best results 1 recipe strawberry entremet
roughly 1 and 1/2 cups (390 grams) sugar
1/4 cup (60 grams) water
1 cup (260 grams) coconut cream
roughly 3/4 cup cocoa powder (120 grams) Gefen Cocoa Powder
18 grams (1/8 cup) Gefen Clear Jel Dessert
cocoa nibs
blueberries
strawberries
raspberries
You can use a mirror glaze on any cake with a very smooth top, but for best results I recommend my stawberry entremet.
Bring coconut cream, water, and sugar to a boil, mixing to incorporate.
Remove from heat and add cocoa powder, whisk to combine.
Add gelatin and stir to incorporate. Use an immersion blender to make sure mixture is completely smooth. Let cool until just warm, not hot.
Pour over cake or entremet, over a cooling rack and cookie sheet to catch the runoff.
Top with cocoa nibs and berries of your choice.
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Can I use coconut oil instead of coconut cream?
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
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?
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.
measurements… Can you convert these measurements to cups for us? 🙁
Hi! Google has a free grams-to-cups converter that is very easy to use.