Clear Mirror Glaze


200 g (7 oz) Sugar
200 g (7 oz) Water
4 g Gelatine

Soak 4 g gelatine sheets in cold water.
You could use granulated gelatine too
– follow the instructions on the packaging of your gelatine.
Combine 200 g (7 oz) sugar and 200 ml (7 oz) water in a saucepan.
Stir until the sugar dissolves, stop stirring and bring to boil.
Cool to 65°C. (150°F.).
Squeeze the water from the gelatine sheets, add into the syrup and mix.
Cool to about 20°C. (70°F).
The mirror glaze is ready.
Pour over a mousse cake.