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Mirror glaze
TOP TIP
M I RRO R- G L A Z E D C H E E S E C A K E Serves 6 Takes 35 mins plus freezing and cooling Cost per serve £1.36 10g Dr Oetker gelatine, from a 12g sachet 70g condensed milk 100g caster sugar 140g tube Dr Oetker liquid glucose 100g ĈÁ�ÚâƧ Swiss 85% dark chocolate 540g ĈÁ�ÚâƧ Madagascan vanilla cheesecake To decorate (optional) 10g ĈÁ�ÚâƧ white cooking chocolate with vanilla, melted 5g gold confetti or gold edible glitter
1 Freeze the cheesecake for 2 hrs so it is cool enough to make the glaze set. 2 Put the gelatine in a bowl and pour over 50ml cold water. Stir to combine, then set aside for 5 mins to thicken. 62
3 Mix the condensed milk, sugar, glucose and 50ml water in a small pan, then set over a medium-low heat and bring to a simmer. Remove from the heat and stir through the gelatine mix. 4 Put the dark chocolate in a large, heatproof bowl. Pour the condensed Á«»¸ Á«ö ã¨É裨  ۫ ó Éó 㨠top. Leave for 5 mins to melt. Fully submerge the blade of a stick blender in the mix and, holding the blender very still, blitz for 1 min until smooth and free from bubbles. Or, stir very gently to combine; avoiding beating any air into the mix. 5 Leave to cool for 5-10 mins, stirring occasionally to stop a skin forming, until it reaches 33°C. If it goes below 30°C, heat in the microwave for 5-sec bursts to warm up. If making without a thermometer, watch the glaze closely and pour when it’s just starting to thicken, but still pours easily.
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6 Remove the cheesecake from the freezer and place on a wire rack set over a tray to catch excess glaze (see below). Pour the glaze over the cheesecake in a circular motion from the centre until the top and sides are evenly coated. 7 Allow to drip and set for 5 mins. If decorating, carefully drizzle the white chocolate over one side, then sprinkle ô«ã¨ É¢ ãã« É £»«ãã ãÉ Â«Û¨ ¨«»» covered, for up to 3 days. Save the rest Cover the drip tray with »«Â£ »Á 㨠 ÛÖè û ö ÛÛ £» û «ÂãÉ û«Ô èÔ ¢ û £ ]Öè û 㨠« from the bag, then put in another bag. Chill for up to 7 days. Microwave in a bowl in 10-sec bursts until smooth to reheat. Each serving contains Energy
2291kJ 548kcal 27%
Fat
Saturates
Sugars
Salt
28g 16g 47g 0.2g 40% 81% 53% 4%
of the reference intake. See page 8. Carbohydrate 66g Protein 8g Fibre 3g
WORDS EMMA FRANKLIN Y /V ] MIMA SINCLAIR V,KcK'Y V,w GARETH MORGANS, DAN JONES &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' JENNY IGGLEDEN, LUIS PERAL
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Gelatine is added to these sweet chocolate sauces, which helps them set almost instantly to a glossy shine when poured onto a chilled surface like a cheesecake. Long the secret of the skilled patissier, they’re actually easy to make, èã Öè« Ô ã« Â ãÉ ¨« ó Ô ¢ ã «ۨ Need to know Temperature is very important. Too hot and the glaze will èÂ É ÷Éè ¸ ãÉÉ É»  «ã ôÉ ã ÔÉè hÛ «£«ã » 㨠ÁÉÁ ã  « »»÷ ÔÉè ô¨  «ã Û ãô  Â
