Caramel Glacé

Preparation

1. Hydrate the gelatin in cold water for approximately 5 minutes.
2. Place 1/3 of the sugar in a saucepan over low heat until it melts, without stirring with any spoon. Simply move the saucepan gently to avoid sugar crystallization.
3. When it has melted, add another 1/3 of the sugar, keeping the heat low and gently moving the saucepan until it also dissolves.
4. Add the last 1/3 of the sugar when the second third has melted. Continue heating gently until you get a dark golden caramel, without overdoing it. Keep moving the saucepan without stirring with utensils.
5. Remove the saucepan from the heat and slowly add the water. Stir with a manual whisk until fully incorporated.
6. Return the saucepan to the heat and let it boil for a few seconds to ensure any possible sugar crystals dissolve.
7. Remove from heat and incorporate the glucose. Stir until completely dissolved.
8. Add the condensed milk and gently stir until well integrated.
9. Incorporate the white chocolate and stir until it completely dissolves, ensuring the mixture is homogeneous.
10. Add the previously hydrated and well-drained gelatin. Stir until fully integrated.
11. Pass the mixture through a fine-mesh sieve to eliminate possible impurities and achieve a smooth texture.
12. Allow the mixture to cool until reaching a temperature of 20-25 ºC before using it.
13. Pour the glaze over the cake placed on a wire rack, with a plate underneath to catch any excess glaze.
14. Use a long spatula or the blunt side of a long knife to evenly smooth the surface of the cake.