It would make the perfect addition to desserts that are warm and soft in flavor (e.g. cakes made of such ingredients as honey, nuts, various baking spices, pears, apples etc.).
- Start by soaking the gelatin in cold water.
- In a heavy bottom saucepan, combine the sugar and glucose syrup together, and then cook the mixture to make dry caramel.
- While the caramel is cooking, place the cream in a separate saucepan, and bring it to a boil.
- Pour the hot cream into the caramel. Be careful, the boil is going to become very strong at this point.
- Leave the caramel mixture to cool to 90C (194F), and then pour it onto the white chocolate combined with the bloomed gelatin.
- Mix until both chocolate and gelatin are completely melted, and then pulse the mixture with a blender. At this point I would also recommend you to add some edible gold pearl to give your glaze some additional shine. It will look super pretty, but this is completely optional.
- Cover the bowl with your caramel glaze with some plastic wrap, and leave it for about 8-12 hours to stabilize.
- The best temperature to start working with the caramel is 40C (104F). I would also advise you to pulse it with a blender thoroughly for about two minutes beforehand - to make it more shiny and smooth.
- The brighter your dry caramel is, the richer in both color and flavor your glaze will be.
- This glaze is only suitable for mousse desserts.