How To make Raspberry Tangerine Mousse
-========================== Ingredients: 2 tblsp unflavored gelatin 4 tblsp cold water juice and grated zest of 1
large tangerine 2 pints raspberries (or 20 oz frozen) 2 egg yolks 4 tblsp tangerine liqueur (If you can't find this, Grand Marnier or Cointreau will do, but use only 2 tsp of them.) 1/2 cup granulated sugar 2 cups whipping cream Dissolve gelatin in water. It will form a rubbery chunk. Add juice, zest and berries (save a few berries for garnish) and heat gently. It should boil, but just barely. Stir the whole time. Cook until the rubbery gelatin chunk is dissolved. This will mangle most of the berries; that's ok. This stuff should be a chunky goop at this point. Let it cool. Beat egg yolks and sugar together. They should be a pale yellow. Add liqueur and mix thoroughly. Heat over a double boiler until it thickens slightly (stirring constantly.) It shouldn't take very long; the color will change slightly. If it's hot all the way through, that's good enough. Let it cool. Mix egg yolk goop and berry goop thoroughly. Whip cream to soft peaks and fold into the mixture. Chill and serve. I like to put it into individual dessert glasses before chilling. Add some berries or other fruit as a garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Converted by MMCONV vers. 1.40
How To make Raspberry Tangerine Mousse's Videos
Tangerine Mousse Mirror Glaze Cake 귤 미러 글레이즈 케이크
This exotic and tropical dessert is absolutely a beautiful presentation.
Fresh tangerine mousse cheese cake with a tangerine jell-o center will melt in your mouth. It’s creamy and aromatic. It is covered with shiny creamy mirror glaze for the ultimate smooth finish. There are several steps in this recipe but still a simple and easy to make, with a very impressive satisfying result.
INGREDIENTS:
TANGERINE JELLO:
- 6g Gelatin + 4 Tbsp Water
- 8/10 Tangerine
- 20g Sugar
- 1/2 Tsp lime zest
- 1 1/3 Cup of water
- 1Tsp Honey
CHOCOLATE SPONGE CAKE
- 17g Flour
- 7g Cocoa powder
- 2 Egg yolks
- 30g sugar
- 2 Egg whites
- 15g Sugar
- 25g Butter
CHEESE MOUSSE:
- 280g Cream cheese (soft)
- 65g Sugar
- 60g Greek yogurt
- 255g Cold heavy cream
- 1/2 Tsp Lime zest
- 1/2 Cup Tangerine or orange juice
- 6g Gelatin powder + 1/3 Cup of water
TANGERINE MIRROR GLAZE:
- 100g Water
- 200g Sugar
- 180g Corn syrup or glucose
- 130g Condense milk
- 50g Heavy cream
- 14g Gelatin powder or sheets + 1/3 cup water
- 230g White chocolate disks
- Golden yellow food coloring
Decorate with white chocolate and edible gold dust
#glazecake #dessert #쉬운베이킹
Christmas Cake Recipe |Tangerine Mousse cake without Baking
Hello! I'm Olga and i love tasty and healthy food.
And you?
Yummy TANGERINE CHRISTMAS Cheesecake Recipe in this video!
Christmas Gingerbread Cake Recipe
How to make Tangerine Cheesecake (Mousse cake) without Baking | Christmas Dessert
Let's cook it!
Have a nice day ????
INGREDIENTS:
for crust:
- gingerbread crumbs - 200 g
- peeled tangerines - 300 g
for filling:
- Ricotta - 1 kg
- sweetened condensed milk - 400 g
- agar - 14 g (4 tsp)
- water - 50 ml
- tangerine zest
- peeled tangerines - 350 g
for cake decorating:
- gingerbread cookies
- caramelized tangerines (100g tangerines + 50g sugar + 50ml water)
Gingerdread DOUGH: ⠀
- honey - 300 g
- cane sugar - 200 g
- ground cinnamon - 2 tsp
- ground ginger - 1 tsp
- ground nutmeg - 1 tsp
- fresh ginger - 50 g (finely grated)
- baking soda - 2 tsp
- butter - 250 g
- eggs - 2 pcs
- flour - 600 g
- whole grain flour - 200 g ⠀
⠀
ROYAL ICING
- powdered sugar - 200g
- egg white - 30 g
- lemon juice - 1/2 tsp
- corn starch - 1/2 tsp
How to make gingerbread cookie ----
#christmasrecipe #cheesecake #gingerbreadrecipe
라즈베리 초콜릿 무스케이크 만들기ㅣ Raspberry chocolate mousse cake Recipe
오늘은 특별한 날을 위한 특별한 케이크를 만들어봤습니다.
사랑하는 사람을 위한,
소중한 자리를 빛나게 해줄 라즈베리 초콜릿 무스케이크랍니다.
케이크에 들어갈
1.라즈베리 하트모양 삽입물 부터,
2 시트,
3. 초콜릿 무스
4. 글라사주 까지
작업은 길고 복잡 해 보이지만,
영상 보시면서 차근차근 단계별로 베이킹 하시면 되어요
- 하트모양 삽입물은 하루전날 미리 작업을 해서 냉동실어 보관해뒀습니다.
- 화이트 초콜릿으로 글라사주를 만 든 후 , 원하시는 식용색소를 넣어 이쁘게 색을 만 든 후 케이크에 뿌려준 후 완성하시면 됩니다.
- 저는 아이들이 좋아할만한 스프링클을 몇개 얹어 장식하였어요,
( 아이들이 스프링클은 정했답니다 ㅋㅋ)
냉동실에 보관했다가 아이스크림 처럼 드실 수 도 있어요 ★
늘 그렇듯, 행복한 베이킹 시간되세요
오늘도 방문해주셔서 감사합니다 ♥
언제든지, 문의사항은 대 환영입니다! =)
Music
Music provided by RFM:
Music provided by RFM:
#라즈베리케이크만들기#무스케이크만들기 #라즈베리초코무스케이크만들기
Lemon Shaped Dessert – Bruno Albouze
This is not a lemon!. A stunning dessert made with a refreshing and light yuzu mousse, lemon marmalade insert, glazed with a thin chocolate shell and finish with an awesome technique to resemble citrus skin. This recipe is inspired by Cedric Grolet.
To get the full recipe go to
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マンゴームースケーキの作り方 No-Bake Mango Mousse Cake|HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
▷チャンネル登録はこちら:
If you like it, please click 'Like' and Subscribe.
ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪
ーーーーーー
こんばんは????動画を見ていただきありがとうございます♪
今日は冷凍マンゴーをたっぷり使った
爽やかなムースケーキのレシピです^^
マンゴーをそのままピューレにして、センターと上に乗せることで、
マンゴーをしっかり味わうことができるようになりました。
真ん中にはバニラムースを入れています。
甘味のあるバニラとマンゴーの相性は抜群^^
ムースはもっと白く仕上がる予定だったのですが
マンゴームースと色が同化してしまいました、、笑
卵黄と牛乳を一緒に炊くアングレーズソースは、
強火で一気に仕上げようとすると分離してしまうので
ごく弱火でゆっくり火を入れるようにすると
なめらかな口当たりで美味しく仕上がります^^
今回のドリンクはマンゴーピューレを炭酸水で割っていただきました^^
炭酸のシュワシュワ感とマンゴーの甘味が絶妙にマッチして
とっても美味しかったのでこちらもおすすめです♪
▷材料(15cm丸型1台分)
■マンゴーピューレ
冷凍マンゴー 200g
グラニュー糖 30g
■センターのマンゴーゼリー
マンゴーピューレ 60g
ゼラチン 2g
水 10ml
▶作り方:
1.マンゴーピューレを作る。
あらかじめ解凍した冷凍マンゴー200gをブレンダーでなめらかする。
グラニュー糖30gを加えてさらに混ぜる。
2.センターのマンゴーゼリーを作る。
マンゴーピューレ60gを取り分けておく。
3.水10mlにゼラチン2gをふりかけてふやかす。
湯煎にかけて溶かす。
マンゴーピューレ60gと合わせて、12cmの型に均して冷凍庫で10分冷やす。
■ホワイトチョコムース
牛乳 100ml
ゼラチン 3g
バニラビーンズ
卵黄 1個
グラニュー糖 15g
ホワイトチョコ 40g
ホイップクリーム100ml
(生クリーム 200ml、グラニュー糖 15gで6分立て)
■マンゴームース
ゼラチン 3g
水 15ml
マンゴーピューレ 100g
レモン汁 小さじ2
ホイップクリーム
▶作り方:
1.バニラムースを作る。
牛乳約20mlにゼラチン3gをふやかしておく。
牛乳80mlとバニラビーンズを小鍋に入れ60℃程度に温める。
2.ホワイトチョコ40gを刻んでおく。
3.卵黄1個にグラニュー糖15gを加えて混ぜる。
温めた牛乳を注ぎ、濾して鍋に戻してアングレーズソースを炊く。
4.刻んでおいたホワイトチョコ40gを溶かし、
牛乳でふやかしたゼラチンと加えて溶かす。
5.生クリーム200mlにグラニュー糖15gを加えてゆるくホイップする。
6.ゼラチンを加えたアングレーズソース全量、ホイップしたクリーム100gをあわせる。
7.マンゴーゼリーの型に流し入れ、冷凍庫で1時間冷やす。
7.マンゴームースを作る。
水15mlにゼラチン3gをふやかしておく。
8.マンゴーピューレ100g、レモン汁小さじ2を小鍋に入れてひと煮立ちさせる。
9.ふやかしたゼラチン駅を加えて混ぜ、20℃程度に冷ます。
10.ホイップクリームに加えて混ぜる。
11.12cmの型を外して真ん中にセットする。
12.マンゴームースを空洞のないように入れてしっかり冷やし固める。私はお昼ごろに作り、夕方に取り出しました。
13.型から外し、残りのマンゴーピューレを乗せる。
マンゴーとラズベリー、ミントを飾って完成。
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか?有塩ですか?
お菓子には基本的に無塩バターのみ使用しています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか?
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
▷濃厚テリーヌショコラの作り方:
▷Youtube:
▷instagram:
もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。
▷Twitter:
▷Google+:
No Bake Yogurt Mousse Cake and Berry Gelèe Recipe | How Tasty Channel
This Yogurt Mousse Cake is a perfect solution for summer days or when you need a refreshing dessert! The bittersweet Berry Gelèe perfectly matches with yogurt sweet and rich mousse, but you can also personalize it using your favourite fresh fruit or yogurt flavour.
The gelèe topping gives besides a nice modern watercolor effect.
Try this recipe at home and let me know if you like it!
Please, leave a comment and subscribe to my channel for more recipe videos!
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Ingredients:
for a 8 inch (20 cm) springform pan
Crust:
7 oz (200 g) Digestive Biscuits
½ cup (100 g) Unsalted Butter, melted
Berry Gelèe:
21 oz (600 g) fresh Berry Fruits
12 g Gelatine Leaf
3-4 tablespoons Powdered Sugar
Yogurt Mousse:
13 oz (375 g) Sweetened Vanilla White Yogurt
1 cup (250 ml) Whipping Cream 35% fat, cold
(12 g) Gelatine Leaf
4 tablespoons Powdered Sugar
Directions:
Prepare the crust:
place the Digestive biscuits and the melted butter into a food processor bowl and process for few seconds until completely combined.
Line an 8 inch (20 cm) springform pan with baking paper.
Pour the Biscuits mixture in the springform pan and press it with a spoon to the bottom, then refrigerate.
Prepare the Berry Gelèe:
Soak gelatine leaves in cold water for about 5-10 minutes.
Meanwhile place 16 oz (450 g) of fresh berry fruits in a food processor and puree until smooth.
Pour about 3 tablespoons of berry puree in a small saucepan and warm over medium heat for few seconds. Remove the berry mix from the heat and add the powdered sugar. Squeeze the gelatine leaves and put them in the warm berry puree: stir until the gelatine has completely dissolved. Pour the remaining cold berry puree in the saucepan of the warm berry and gelatine mix. Take about 4 tablespoons of the berry-gelatine mix, sieve it and set aside (you will use it as a cake topping).
Add 5 oz (150 g) of fresh berry fruits in the saucepan of the berry and gelatine mixture.
Line a 7 inch (18 cm) pot with plastic wrap. Pour the berry gelee into the pan, cover with plastic wrap and freeze for about 1 or 2 hours.
Prepare the Yogurt Mousse:
Soak gelatine leaves in cold water for about 5-10 minutes.
Whip the cold whipping cream until medium-stiff peaks form. Set aside the whipping cream in the fridge while you prepare the rest.
Place 2 tablespoons of the 13 oz (375 g) yogurt in a small saucepan and warm over low-medium heat for few seconds. Remove the yogurt from the heat and add the powdered sugar. Squeeze the gelatine leaves and put it in the warm yogurt and sugar mix: stir until the gelatine has completely dissolved.
Pour the yogurt and gelatine mix in the remaining yogurt and stir until well combined.
Add gradually the yogurt and gelatine mixture to the whipping cream and gently incorporate using a spatula.
Assemble the cake:
Place the berry gelèe in the middle of the springform pan, on top of the biscuits crust.
Add the yogurt mousse on top of the berry gelèe and fill the edges. Put in the freezer for about 30 minutes.
Place onto the cake the 4 tablespoons of the sieved berry-gelèe mixture that you’ve set aside when you’ve prepared the berry gelèe: it will give a modern watercolor effect!!
Decorate the cake with fresh berry fruits.
Refrigerate for about 4 hours or better overnight to set before serving.