white chocolate glaze (hot applications)

500g        cream

200g        water cold

5g            gellan low acyl

100g        buttermilk

500g        white chocolate

  1. Place cream in a small pot and bring to a boil. Set aside.
  2. Place water in a small pot, and add the gellan, using a hand blender to incorporate evenly.
  3. Place the pot over medium high heat, and bring to a boil, whisking until even.
  4. When the water boils, add the warm cream, and bring back to a boil.
  5. Once the cream boils, transfer it to small metal bowl and chill in an ice bath until completely set.
  6. Once completely set, cut the cream gel in cubes, and transfer to a deli. Warm in the microwave for 30 seconds.
  7. After 30 seconds, check to see if the gel is warm to the touch. If not, heat in the microwave for another 30 seconds.
  8. Transfer the warm cream gel to the cup of a blender, add the buttermilk, and blend until smooth. When smooth, strain the cream gel into the melted white chocolate, and carefully whisk together until even.
  9. Transfer to small delis for storage in the lowboy.