Bloom the gelatin in 60 g cold water.

In a tall container, combine white chocolate, sweetened condensed milk, bloomed gelatin, and gel food coloring.

In a saucepan, heat water, sugar, and glucose syrup to 104°C.

Immediately pour the hot syrup over the chocolate mixture. Let sit for 1 minute.

Blend with an immersion blender until smooth and glossy.

Divide the glaze into three portions and color as desired.

When the glaze reaches 40°C, transfer to piping bags.

Pipe over the frozen entremets. Refrigerate for at least 4 hours before serving.