Raspberry Gelee and Mirror Glaze
[Vegan, Gluten-Free]

For the Mirror Glaze:

1. Bloom the agar agar in the hot water and let it stand for 5 minutes.
2. Combine the corn syrup, the other measure of cold water, and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F
3. Add the bloomed agar and bring it to a boil.
4. Allow it to boil rapidly for 1 minute, then remove it from the heat, add the condensed milk, and whisk it smooth.
5. Pour the entire hot mixture over the chocolate and whisk it smooth
6. Pour through a strainer into a clean container and color it as you like.
7. Pour over cakes and pastries once it has cooled to 80 or 90°F

To Make the Gelee:

1. Combine the agar agar powder and the granulated sugar, set the aside.
2. In a heavy bottom sauce pot combine the water, purée and corn syrup and heat to approximately 150°F.
3. Add the sugar to the agar mixture and heat it to boiling while stirring.
4. Once it boils, let it rapid boil for about 3 minutes then pour into a 1/8 sheet pan lined with plastic wrap.
5. Cool it at room temperature or in the refrigerator until set, then cut into discs or shapes.