Serves 4. Best paired with Vidal Blanc Ice Wine. Recipe by Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen. From our February 2017 Cooking Class.
1½ cup granulated sugar
⅔ cup sweetened condensed milk
1 cup plus 1 tablespoon water
2 tablespoons gelatin powder
2 cups white chocolate chips
1 frozen cake that has been frosted smooth
Gel food coloring of your choice
Combine sugar, condensed milk and ½ cup plus 1 tablespoon water in a sauce pan over medium heat. Meanwhile, mix ½ cup water and gelatin in a bowl then set aside for gelatin to bloom. When sugar mixture begins to simmer, remove from heat and add to gelatin. In a bowl, pour mixture over white chocolate chips and allow them to melt for five minutes. Whisk slowly to dissolve remaining chocolate. Add food coloring to glaze mixture and allow to cool to 90˚. This is very important. If the glaze is too hot, it won’t adhere. If it’s too cold, it won’t coat the cake. Pull cake out of the freezer, and immediately place on top of a can sitting in the middle of a cookie sheet. Pour the glaze slowly over cake and transfer to serving plate. Allow to set in fridge for about an hour then serve.