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How To make Gateau De Mousse a La Nectarine
Nectarine mousse: 1 1/2 lb Nectarines
1/2 c Sugar
5 ts Unflavored gelatin
1/4 c Lemon juice
1/4 c Peach schnapps
1 1/2 c Heavy cream, well chilled
Genoise cake (see recipe) Peach syrup: 1/4 c Sugar
1/3 c Peach schnapps
Peach glaze: 1 1/4 ts Unflavored gelatin
3/4 c Peach preserves or jam
3 tb Peach schnapps
Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids. In a small saucepan, sprinkle gelatin over the lemon juice and schnapps, let it soften for 5 minutes, then heat mixture over low heat, stirring, until gelatin has dissolved. Stir gelatin into nectarine puree, blending the mixture well. Let it cool to room temperature. In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) and fold it into the nectarine mixture. Trim the Genoise and cut it into three layers, horizonally. Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps. Let the syrup cool to room temperature. Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup. Pour half the mousse over the cake and top it with another layer of Genoise. Brush with the remaining peach syrup and pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles and smoothing the surface. Chill for 2 hours, or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute. Remove pan from heat, add gelatin mixture, stirring until gelatin is dissolved, and strain the mixture through a fine sieve into a bowl, pressing hard on the solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, covering it completely, and chill the cake for 2 hours, or until glaze is set. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set. Run a thin knife around the edge of the pan and remove the side of the pan. Working over a sheet of wax paper, coat sides of cake with the cake crumbs. Let cake stand at room temperature for 20 minutes before serving.
How To make Gateau De Mousse a La Nectarine's Videos
Verrines Nectarine Ricotta - Verrine Nectarine Ricotta
C’est bientôt la fin de la saison des nectarines. Je vous propose donc une recette de délicieuses verrines pour en profiter tant qu’il est encore temps !
Ingrédients:
• 1 Nectarine
• 150 g de ricotta
• 2 c à s de crème fraîche
• 1 c à s de sucre glace
• 2 c à s de sucre blanc
• 5 cl d’eau
• 1 pincée de quatre épices
Merci d’avoir regardé la vidéo!
Abonnez-vous à ma chaîne pour plus de recettes!
Mettez un pouce en l’air si la recette vous a plu et laissez un petit commentaire!
It's almost the end of the nectarine season. I therefore offer you a recipe for delicious verrines to enjoy while there is still time!
Ingredients:
• 1 nectarine
• 150 g of ricotta
• 2 tbsp fresh cream
• 1 tbsp icing sugar
• 2 tbsp of white sugar
• 5 cl of water
• 1 pinch of four spices
Thanks for watching the video!
Subscribe to my channel for more recipes!
Give a thumbs up if you liked the recipe and leave a comment!
Musique:
Sunshine - Telecasted
La vidéo a été réalisée par Filmora.
A bientôt!
See you soon !
Ema
#verrines #nectarine #ricotta #recette #facileetrapide #recipe #easyandquick
La recette de l'incroyable bavarois aux framboises
Ce bavarois aux framboises c'est le dessert qui va en mettre plein les yeux et les papilles à vos invités cet été ! Il est à TOMBER !
Petite astuce : vous pouvez introduire une bande de Rhodoïd dans le cercle à gâteau pour être sûr que le bavarois se démoule facilement :)
★ La fiche recette par là :
-------------------
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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Skyr Soufflé dessert recipe with Caramelized Nectarines
Dessert Recipe – a fluffy and tasty treat made from Icelandic Skyr. Very easy to make and variable with the seasons. This recipe and more inspiration on Eatery Berlin:
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#howtobake #souffle #lavender
Skyr Soufflé & Lavender Nectarines
When I started my kitchen career, soufflé was the top of the dessert menu for guests and chefs alike. As you can probably imagine, this was not immediately motivating, because I didn't want to expose myself to the risk of failing. The guests waited so long for their soufflé to be served and a second try was therefore not really an option. In many restaurants a soufflé dessert was an essential part of the meal and so I had to learn how to make a proper soufflé. It didn't hurt, on the contrary, today I am a big fan of soufflés and sometimes my guests can enjoy a freshly baked soufflé at home.
Baking a Soufflé Properly
Whether one should actually use the word bake or poach for soufflé is not important at this point. The fact is, the molds with the soufflé mass are placed in a water bath, because the steam produced supports the soufflé in baking fluffy and high. But before we are ready, here is a short word about the soufflé mass. The base of a soufflé usually consists of a kind of a base mass, such as a custard or semolina, but sometimes it is also made with curd cheese or sour cream. Freshly beaten egg whites are then added to the base mass and special care must be taken to ensure that the beaten egg whites are still creamy and not flaky. In this way, both masses can be combined better and faster without losing volume. What counts here is: what is lost once, does not come back. If the soufflé then bakes beautifully high in the oven, it should not be baked completely, this prevents it from falling in quickly when serving (the fear of every cook).
A Soufflé to Impress
Baking a soufflé will in most cases already lead to open mouths, but there is still room for improvement. For this recipe I wanted to use some of the fresh lavender from our garden. Lavender has long had the reputation of moth balls on the tongue. In my opinion this is complete nonsense and is only due to an overdose of lavender. However, if you carefully integrate the floral aromas of lavender, lavender can give a wonderful character. As stone fruit is in season and peaches, plums and nectarines are filling the markets, I wanted to work with the nectarine and lavender. Here it didn't really take much effort, because the nectarine just needed a little refinement. So, I cooked a caramel and caramelized the nectarines with some butter. Then I added freshly plucked lavender flowers and that was it. The lavender was thus able to carefully pass on its aroma to the nectarine. The lavender nectarines were then first placed in the soufflé forms, because I wanted to integrate the compote directly to the soufflé. This way you have a complete dessert after the plunge, simply delicious.
[No색소]러블리 복숭아 무스케이크(천도복숭아) ????/Peach (Nectarine) Mousse Cake
자세한 설명은 한글자막을 켜세요.
조꽁드 영상 구독 바로가기
안녕하세요 시원한 여름 보내고 계신가요?
이번에는 제가 천도 복숭아를 케이크로 만들었습니다.
집 앞 마트에서 유난히 빨간 천도 복숭아를 파는데요. 너무 맛있을것 같아서 데려왔어요.
사실 천도 복숭아는 영어로 Nectarine 이라는 이름이 있더라구요.
그런데 이름이 길어서.. 영상속에서는 그냥 PEACH 라고 했어요.
만들어 놓고 보니 어피치 캐릭터가 생각나더라구요.
이 무스케이크에는 식용 색소가 전혀 들어가지 않았지만
복숭아의 자체 색을 이용해 너무 예쁜 노랑과 핑크가 나왔답니다.
과정이 복잡해 보이지만 어렵지 않고요. 만들어 보니 맛도 너무너무 좋아요.
천보복숭아의 새콤달콤함이 그대로 담겨서 어떤 향이나 에센스 없이도 고급스러운 맛이네요.
우선 복숭아는 빨갛게 잘익은것을 준비 하세요.
아주 깨끗히 씻은 후 껍질을 벗기시고요 절대 버리면 안돼요. 시럽을 위해 남겨두세요. 많이요.
이 무스 케이크를 위해서
복숭아 퓨레, 복숭아 콩포트, 복숭아 시럽 을 준비하고요.
크렘 앙글레즈를 이용한 요거트 무스와 복숭아 무스를 만들면 됩니다.
퓨레란 과일에 설탕을 넣고 끓이다가 갈아 주거나 으깬 후 조금 더 졸여 주어 완성하는데요.
잼보다 묽은 것이라고 생각하세요.
콩포트는 과일을 설탕 시럽에 살짝 데쳐서 준비하는 것이고요.
타르트 재료로 많이 쓰기도 하고 그냥 후르츠 칵테일로 쓰는….복숭아 통조림 있죠? 그 것이랑 맛이 똑같습니다.
복숭아 시럽은 콩포트 만들때 복숭아 껍질을 같이 넣고 끓이다가
복숭아 과육은 빨리 건져내고 껍질만 좀더 끓여서 색을 우려내면 너무 아름다운 붉은색 시럽이 나온답니다.
복숭아 향기가 가득한데 요대로 마셔 버리고 싶은 충동이 생깁니다.
그리고 색이 진해 보이지만 막상 케이크 위에 부어 보면 그리 진하지 않게 나오네요.
전 빠알간 표면을 원했는데 다홍빛이 됬어요.
크램앙글레즈는 마치 파티시에 크림에 박력분과 바닐라빈을 빼고 만드는것과 같습니다.
계란이 익어서 덩어리 지지 않게, 약간 스프 느낌 정도로만 끓이는게 포인트에요.
요건 주로 무스나 버터크림 만들때 베이스로 많이 쓰여요.
제가 사용한 피스타치오 시트는
피스타치오 페이스트만 빼고 아몬드 비스퀴로 대체 가능하고요,
그때는 대신 연두색 또는 피스타치오색 식용색소를 약간 넣어야 할것 같네요.
재료
복숭아무스케이크 (천도복숭아)
♥︎복숭아퓨레
복숭아 깍뚝썬것 200
설탕 70g
♥︎복숭아 콩포트 와 시럽
복숭아 반달 모양 (두께 1cm 미만) 10-12조각
복숭아 껍질 다량
물 200g
설탕 100g
♥︎피스타치오 비스퀴 (15x15 사이즈 사각팬)
아몬드 50g
슈가파우더 25g
박력분 20g
달걀 62g (달걀 1개 + 노른자 1개)
흰자 45g
설탕 20g
피스타치오 페이스트 18g
♥︎요거트 무스
(크렘앙그레즈)
달걀노른자 2개
설탕 35g
우유 60g
가루 젤라틴 5g + 찬물 25g
(또는 판젤라틴 5g을 찬물에 불려서 사용)
요거트 60g
생크림 90g
♥︎복숭아 무스
요거트 무스 중 130g
복숭아퓨레 150g
가루 젤라틴 3g + 찬물 15g
(또는 판젤라틴 5g 찬물에 불려서 사용)
♥︎ 복숭아 시럽 젤리
복숭아 시럽 100g
가루 젤라틴 2g + 찬물 10g
(또는 판젤라틴 2g 찬물에 불려서 사용)
♥︎For more information, please turn on Auto-subtitles !!!
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Peach(nectarine) mousse cake
Ingredients
♥ ︎Peach Puree
Peach diced 200g
Sugar 70g
♥ ︎Peach compote and syrup
Peach half-moon shape (less than 1cm thick) 10-12 pieces
Peach peel
200 g water
100 g sugar
♥ ︎Pistachio Biscuit (15x15 square pan)
50g almonds flour
25g Icing Sugar
20g cake flour or all-purpose flour
62g egg (1 egg + 1 yolk)
45g egg white
20g Sugar
18g Pistachio Paste
♥ ︎Yogurt Mousse
(Creme Anglaise)
2 egg yolks
35g sugar
60g milk
5g powdered gelatin + 25g cold water
(Or use 5g of leaf gelatin bloomed in cold water)
60g yogurt
90g heavy cream
♥ ︎Peach Mousse
130g Yogurt Mousse
150g Peach Puree
3g powdered gelatin + 15g cold water
(Or 5 g leaf gelatin bloomed in cold water)
♥ ︎ Peach Syrup Jelly
100 g of Peach syrup
2 g of powdered gelatin + 10 g of cold water
(Or 2g of leaf gelatin bloomed in cold water)
【Nectarine cake/Gâteau aux nectarines/ネクタリンケーキ】easy/Facile/作りやすい
Everyone can enjoy the simple taste.
Tout le monde peut profiter du goût simple.
素朴な味わいで皆に喜ばれます。
○17㎝×24㎝ English
Nectarine
110g butter
salt
110g Powdered sugar
2 eggs
200g flour
11g Baking powder
356℉=40min
???????? For children
* If the ingredients are cold, you cannot do it well.
* Mix butter and powdered sugar until it turns white.
????????For adults
* The proportion of cake flour is high because it is baked with very moist fruit.
Along with this, the baking powder is also slightly increased so that the whole thing does not get heavy.
* You can make apricots and peaches with the same recipe.
* It is also delicious to add vanilla or grated lemon zest to the batter.
* It's delicious to eat right away, but it's also delicious to wrap it so it doesn't dry out and let it sit overnight.
????✈???? For those who live outside Japan
* Japanese nectarines vary in size and price depending on the variety, but the nectarines used in this video are about 1.1＄ each.
* Some people in Japan do not know nectarines.
* There are not many shops that make nectarine sweets in Japanese patisserie.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
○17㎝×24㎝ français
Nectarine
110g de beurre
sel
110g de sucre glace
2 oeufs
200g de farine
11g de Levure chimique
180℃=40min
????????Pour les enfants
* Si les ingrédients sont froids, vous ne pouvez pas bien le faire.
* Mélanger le beurre et le sucre glace jusqu'à ce qu'il devienne blanc.
????????Pour les adultes
* La proportion de farine à gâteau est élevée car elle est cuite avec des fruits très humides.
Parallèlement à cela, la levure chimique est également légèrement augmentée afin que le tout ne devienne pas lourd.
* Vous pouvez faire des abricots et des pêches avec la même recette.
* Il est également délicieux d'ajouter de la vanille ou du zeste de citron râpé à la pâte.
* C'est délicieux à manger immédiatement, mais c'est aussi délicieux de l'envelopper pour qu'il ne sèche pas et de le laisser reposer toute la nuit.
????✈???? Pour ceux qui vivent hors du Japon
* Les nectarines japonaises varient en taille et en prix selon la variété, mais les nectarines utilisées dans cette vidéo coûtent environ 0.9€ chacune.
* Certaines personnes au Japon ne connaissent pas les nectarines.
* Il n'y a pas beaucoup de magasins au Japon qui font des gâteaux aux nectarines.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
○17㎝×24㎝
ネクタリン
バター 110g
しお
こなざとう 110g
たまご 2
はくりきこ 200g
ベーキングパウダー 11g
180℃=40ぷん
????????おこさまへ
※ざいりょうがつめたいとうまくできません。
※バターとこなざとうはしろくなるまでしっかりとまぜます。
????????大人の方へ
※水分の多いフルーツと焼くために薄力粉の割合は多めになっています。
それに伴い全体が重くならないようにベーキングパウダーもやや多めにしてあります。
※アンズや桃などでも同じレシピで作れます。
※生地にバニラやレモンの皮のすりおろしなどを入れても美味しいです。
※直ぐに食べても美味しいですが、乾燥しないようにラップして一晩寝かせて食べても美味しいです。
????✈????日本以外にお住まいの方へ
※日本のネクタリンは品種により大きさと値段が様々ですがこの動画で使っているネクタリンは1つ120円くらいです。
※日本ではネクタリンを知らない人もいます。
※日本のパティスリーでネクタリンのお菓子を作っているお店はあまりありません。
＃Nectarine ＃cake #ネクタリン
＃Recette_KAZ
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