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For the glossy icing: Organise all the necessary ingredients.
Hydrate the gelatine with 60 grams of water.
Pour the water and sugar in a saucepan...
... add the glucose syrup...
... and bring to a boil. Cook the syrup up to 103°C. The use of a laser thermometer is recommended for this operation.
At 103°C, add the unsweetened condensed milk.
Combine with a rubber spatula.
Add the rehydrated gelatine...
... and combine until fully dissolved.
Combine with a whisk to make sure the gelatine has dissolved.
Pour the hot syrup over the blackcurrant purée...
... and combine with a whisk...
... then mix the icing with a hand blender until smooth and homogeneous. This operation will ensure there are no air bubbles.
Icing the cake: Take the cake out of the freezer. It should be thoroughly frozen, down to the centre. Transfer the cake on a cooling rack, placed on a deep tray.
Beat the icing again with the hand blender for a perfectly smooth consistency.
Pour the blackcurrant icing in one stroke, from one end of the cake to the other.
Gently lift the coated cake with a cranked spatula. Slide the spatula sideways to get rid of any icing strings at the base.
Arrange the cake on a serving plate. Refrigerate for 4 to 6 hours to let it defrost slowly.
Prefer the use of unsweetened condensed milk instead of sweetened condensed milk to reduce the sugar content.
This recipe contains no white chocolate.
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