Gourmet Dessert with Marco | MasterChef Australia | MasterChef World
Experience culinary magic as celebrity guest chef Marco Pierre White joins MasterChef. Indulge in a masterpiece: honey semifreddo with a lemony twist. Witness the judges' amazement as they declare it the finest dessert ever tasted. From silky textures to the perfect balance of flavours, this creation redefines culinary excellence. Stay tuned for heartfelt reactions, confidence, and an inspiring journey led by Marco himself!
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Basque Burnt Cheesecake with lemon flavor and extremely delicate taste
Basque Burnt Cheesecake is traditionally very rich with a big amount of cream cheese and whipping cream. I made it with lemon juice. The taste is very delicate and refreshing.
Ingredients: (6-inch cake tin)
300g cream cheese
80g sugar
3 eggs
150g heavy whipping cream
10g cornstarch
20g lemon juice
Preheat the oven to 230C/445F
Place the cake tin in the middle and bake for 25 minutes
Keep the cake in fridge for at least 2 hours before serving
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Low fat Basque Burnt Cheesecake with purple sweet potato
New York Cheesecake
Japanese Souffle Cheesecake, no butter recipe
Japanese cheesecake with coconut milk
【Mr. Cheesecake】Tokyo’s No.1 cheesecake
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Keto Ricotta Cheesecake (Lowcarb/ Sugar Free)
If you are a cheesecake lover you must try this recipe ! This cake is creamy and smooth,
and quite a bit easier to make than regular cheesecake, and of course it tasted DEVINE!
Only I struggle to take it out of the base of my baking tin apart from that its perfect!
Below is the exact measurements of the Ingredients:
Almond Pie Crust :
1 1/2 cups blanched almond flour
1/4 cup granulated erythritol sweetener
1/4 teaspoon salt
1/4 cup unsalted butter (melted)
Cheese Mixture :
1 pound ricotta cheese ( room temperature)
12 ounces cream cheese
1/2 cup powdered erythritol sweetener
1/4 cup granulated sweetener of choice ( I used Erythritol sweetener)
2 teaspoon grated lemon zest
1 teaspoon vanilla extract
3 large eggs, room temperature
1 tablespoon coconut flour
For Garnish :
I used Strawberries , blueberries and little bit of pomegranate
but you can always use any other berries you like.
Powdered Erythritol sweetener
Enjoy and Thanks for watching!
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Dieses Rezept wurde 1891 in England erfunden! Das berühmte Zitronenposset
Nachdem Sie sich dieses Video angesehen haben, können Sie in 5 Minuten Zitronenmousse zum Nachtisch zubereiten! Dafür müssen Sie nicht viel Zeit und Mühe aufwenden, denn wir verraten Ihnen ein Rezept, das ganz einfach umzusetzen ist! Sie werden auf jeden Fall überrascht sein, wenn Sie lernen, wie man dieses Dessert zubereitet! Warum ist dieses Rezept nicht schon früher aufgetaucht? Möchten Sie alle mit Ihren Kochkünsten beeindrucken? Dann schauen Sie sich dieses Video von Anfang bis Ende an, um zu erfahren, wie Sie mit Zitronenpüree, das jeder essen kann, alle begeistern können!
3 große Zitronen zum Nachtisch und 1 Zitrone als Schale.
Die Zitronen halbieren und das Fruchtfleisch herauslöffeln.
Den Saft auspressen.
Von 1 Zitrone die Schale entfernen.
Mischen:
180 ml Wasser.
120 ml Zitronensaft.
150 Gramm Zucker.
30 Gramm Maisstärke.
100 Gramm Kondensmilch.
3 Eigelb.
Zitronenschale.
Bei schwacher Hitze unter ständigem Rühren erhitzen.
Kochen, bis es eingedickt ist, vom Herd nehmen.
50 Gramm weiche Butter.
gut mischen
Bei Raumtemperatur abkühlen lassen.
Die Zitronenmousse in die Zitronenhälften teilen.
Zur Stabilisierung 2 Stunden im Kühlschrank ruhen lassen.
Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i