Part 6/8:
While the cake is chilling, it’s time to prepare the caramel glaze. Combine 60 g of granulated sugar with 10 ml of water in a pan, and heat until the sugar caramelizes. Once melted, add 20 g of unsalted butter and 70 g of heavy cream, mixing until smooth.
Next, hydrate 5 g of unflavored gelatin in 30 ml of water. After dissolving the gelatin in the microwave, incorporate it into the slightly cooled caramel mixture. For added creaminess, melt 30 g of white chocolate into the warm caramel until dissolved completely.