Mirror mirror glaze from Liana gelatin

1. Pour 50 g of water over the clear gelatin and let it swell.

2. Put the remaining water, sugar, cream and dark cocoa in a saucepan and bring to a boil, stirring constantly. Let it boil for 1-2 minutes for a perfect connection of all the ingredients. Set aside and immediately mix in the swollen gelatin.

3. Let it cool (about 30 degrees) and then pour over the cooled cake or dessert. Let it harden in the refrigerator for a while.