First place the gelatine in ice-cold water to hydrate and soften it.
Place water, sugar and glucose in a steel saucepan and bring to a boil.
Once they have, remove from the heat, add the food colouring, the condensed milk and the gelatine; make sure it dissolves completely in the mixture.
Pour the mxture into the previously melted (or finely chopped) cocoa butter and blend with an immersion mixer (avoiding bubble formation).
Strain and let it chill in the fridge for 10-12 hours with a plastic film wrap placed directly onto the surface. The pouring temperature of this mirror glaze is about 35°C and it has to be blended with an open head hand blender (e.g. Bamix). The dessert must be frozen and demoulded just before you glaze it to avoid frost formation on the surface.