Preparation

• Hydrate the gelatin in cold water for approximately 5 minutes.
• 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.
• When it has melted, add another 1/3 of the sugar, keeping the heat low and gently moving the saucepan until it also dissolves.
• 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.
• Remove the saucepan from the heat and slowly add the water. Stir with a manual whisk until fully incorporated.
• Return the saucepan to the heat and let it boil for a few seconds to ensure any possible sugar crystals dissolve.
• Remove from heat and incorporate the glucose. Stir until completely dissolved.
• Add the condensed milk and gently stir until well integrated.
• Incorporate the white chocolate and stir until it completely dissolves, ensuring the mixture is homogeneous.
• Add the previously hydrated and well-drained gelatin. Stir until fully integrated.
• Pass the mixture through a fine-mesh sieve to eliminate possible impurities and achieve a smooth texture.
• Allow the mixture to cool until reaching a temperature of 20-25 ºC before using it.
• Pour the glaze over the cake placed on a wire rack, with a plate underneath to catch any excess glaze.
• Use a long spatula or the blunt side of a long knife to evenly smooth the surface of the cake.