Raspberry mirror glaze

(Approx half the glaze is used on the cake) ½ cup plus 2 tablespoons water 2 tablespoons powdered gelatin ½ cup plus 2 tablespoons raspberry puree (Rosselle uses Perfect Puree brand) ½ cup plus 2 tablespoons sweetened condensed milk ¼ cup plus 2 tablespoons orange juice

1½ cups sugar 1 tablespoon lemon zest ¼ cup plus 2 tablespoons chopped white chocolate or pistoles

1½ teaspoons vanilla extract 1 teaspoon red food coloring

1. Place water in a small bowl and sprinkle gelatin on top, set aside to bloom and soften. Using a medium sauce pan over medium heat, combine raspberry puree, sweetened condensed milk, orange juice, sugar and lemon zest. Heat until bubbles form around the edge of the pot. Remove from heat. Add bloomed gelatin and stir until melted, remove from heat.

2. Place white chocolate in a medium mixing bowl. Pour hot raspberry mixture over chocolate, set aside to soften 5 minutes. Gently whisk until smooth. Alternatively, use an immersion blender and blend until smooth but do not over aerate causing bubbles to form. Strain the raspberry chocolate mixture through a fine mesh strainer. Add vanilla extract and red food coloring mixing to combine.

3. Cool glaze to 90-92 degrees F and use immediately. Strain and refrigerate or freeze leftover glaze in an airtight container. To reuse, melt over a low flame stirring frequently and cool to 90-92 degrees F.

Makes about 4 cups Nutrition information per 2 Tablespoons:

77 calories, 17% calories from fat, 1g fat, 1g saturated fat, 2mg cholesterol, 15g carbohydrates, 14g total sugar,9g added sugar, 1g protein, 9mg sodium, 0g fiber