CLEAR MIRROR GLAZE WITHOUT CHOCOLATE

CLEAR MIRROR GLAZE WITHOUT CHOCOLATE
200 grams sugar
200 ml water
4 grams gelatin

Soak 4 grams of gelatin sheets in cold water. You could use granulated gelatin too, follow the instructions on the packaging of your gelatin.
Combine 200 grams of sugar and 200 ml  of water in a sauce pot. Stir until the sugar dissolves, stop stirring and bring to boil.
Cool to 65°C (150°F). Squeeze the water from the gelatin sheets, add into the syrup and mix. Cool to about 20°C (70°F).
The mirror glaze is ready. Pour over a mousse or cake.
Recipe posted by Adam Cloete
Photo: Beyers Malan