How To make White Mousse Cake with With Zest Of Grapefrui
genoise:
6 Eggs; separated
3/4 c Sugar
1/4 c Flour
2 tb Mexican vanilla; -=or=-
2 ts -vanilla
mousse:
1 c Sugar
1 c Lemon juice
1 c Water
3 Oranges; shredded peel only
3 Grapefruits; shredded peel o
3 Lemons; shredded peel only
1 lb White chocolate
3 c Whipping cream
1/2 c Pine nuts; chopped or whole
Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, half of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. -----
How To make White Mousse Cake with With Zest Of Grapefrui's Videos
Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
GRAPEFRUIT JELLY mousse cake | CAKE O'CLOCK
* Please turn on subtitles for detailed description *
-----------------------------------------
INGREDIENTS
-----------------------------------------
VANILLA SPONGE
125 g butter
125 g sugar
2 eggs
10 g vanilla extract
8 g baking powder
130 g flour
WHITE CHOCOLATE MOUSSE (16 cm x 6cm ring)
5 g gelatin
100 g heavy cream (1)
150 g white chocolate 28%
1/2 grapefruit zest
30 g grapefruit juice
200 g heavy cream (2)
GRAPEFRUIT JELLY
230 g grapefruit juice
opt grapefruit pulp
50 g sugar
7 g gelatin
42 g water
________________________________________________
#asmr #jellycake #recipe #cake #howto #cakeoclock #cakeoclockkw #moussecake #jello #jelly #peeling #asmrcooking #asmrsounds #asmreating #jellyrecipe #fruitcake #fruitcarving
Petite yuzu mousse cake | Mirror glaze
Today, I made yuzu mousse cake
Do you love the taste of yuzu? It is sweet, tangy, bitter and citrusy.. It is like you can taste lemon, lime, and grapefruit all at once!
This petite cake has many components, chocolate sable cookie - coconut dacquoise - milk chocolate ganache - yuzu mousse - white chocolate mirror glaze (bottom to top)
Please like the video and subscribe to my channel if you want to see more recipes
It is a big help for content creating :D
I hope you enjoy the video and as always thank you for watching!
—————————————————————
00:00 Intro
00:07 Gelatin mass | how to use gelatin powder
00:55 Mirror glaze recipe
02:14 Coconut dacquoise
05:44 Soft milk chocolate ganache
06:19 Yuzu mousse cream
09:08 Assembly & Decorations
—————————————————————
* White chocolate mirror glaze
75g water
150g sugar
150g glucose
100g sweetened condensed milk
70g gelatin mass (20g 200 bloom gelatin powder and 120g water)
150g white chocolate
* Coconut dacquoise
85g egg whites
28g brown sugar
Pinch cream of tartar
23g almond powder
78g powdered sugar
18g cake flour
50g desiccated coconut
* Milk chocolate ganache
67g heavy cream
12g glucose
67g milk chocolate
6g unsalted butter
* Yuzu mousse cream
126g whole eggs
134g sugar
4g lemon zest
101g yuzu juice
213g heavy cream
14g gelatin mass (2g 200 bloom gelatin powder and 12g water)
—————————————————————
????Music : epidemicsound // get 30 day free trial using the link below :)
- Just Wanted to Tell You - Almost Here
- Every Time Our Eyes Meet - Nocturnal Spirits
- I Fly With You - Franz Gordon
Do you have Orange Make this delicious dessert in a minute with few ingredients!
Do you have Orange? Make this delicious dessert in a minute with few ingredients! With Orange Juice you can make this delicious dessert, quick and easy dessert that everyone can make.
Better than store bought sweets everyone will enjoy! Just 3 ingredients and few minutes work, the result will amaze you!
Full recipe at:
More related recipes:
**Cooking gears I used in all my videos**
TODAY'S DEAL:
Recipe ingredients
240 ml (1 cup) orange juice
Zest of 1 orange
200 g (1 cup) sugar
120 g (3/4 cup) corn starch
Pinch of salt
½ tsp (10 g) butter
There may be errors because of language translation, if you have any questions please write to me in the comment section, I will be happy to answer ????
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION FOR THE RECIPE INGREDIENTS
Thank you for watching the video and remember to subscribe!
----------------------------------------------------------------------------------------------------------------------------
⚠️SIGN UP by clicking here to not miss the new videos
Activate the notifications above ↑ by clicking on the bell ????
If you liked the video, SHARE it ????
ALL RECIPES FROM VARGASAVOUR
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION ????
WRITE ME YOUR QUESTIONS IN THE COMMENTS ????
----------------------------------------------------------------------------------------------------------------------------
Enjoy it and millions of thanks for subscribing to my channel ❤️
#vargasavourrecipes #orangedessert #orangejelly
Caramel mousse clementine orange cake 焦糖慕斯橘子蛋糕 Gâteau clementine orange et mousse de caramel
配料
橘子酱
橘子汁 200g
金橘皮 30g
糖 60g
苹果果胶 2g
君度橙酒 5g
焦糖慕斯
糖 70g
水 20g
液体奶油 300g
2个蛋黄
糖 40g
加热到82℃(180℉)
吉利丁 5g
液体奶油 100g
巧克力涂层
白巧克力 100g
可可脂 100g
一些黄色色素
一些红色色素
装饰
镜面果胶(中性)
橘子叶
Ingredient
Clementine marmalade
Clementine juice 200g
Kumquat zest 30g
Sugar 60g
Pectin NH 2g
Cointreau 5g
Caramel mousse
Sugar 70g
Water 20g
Liquid cream 300g
2 egg yolks
Sugar 40g
Heated to 82°C (180°F)
Gelatin 5g
Liquid cream 100g
Chocolate coating
White chocolate 100g
Cocoa butter 100g
A little yellow colorant
A little red colorant
Decoration
Mirror pectin (neutral)
Clementine leaf
Ingrédient
Marmelade clémentine
Jus de clémentine 200g
Zeste de kumquat 30g
Sucre 60g
Pectine NH 2g
Cointreau 5g
Mousse au caramel
Sucre 70g
Eau 20g
Crème liquide 300g
2 jaunes d'oeufs
Sucre 40g
Chauffé à 82°C (180°F)
Gélatine 5g
Crème liquide 100g
Enrobage au chocolat
Chocolat blanc 100g
Beurre de cacao 100g
Un peu de colorant jaune
Un peu de colorant rouge
Décoration
Pectine miroir (neutre)
Feuille de clémentine
Grapefruit White Chocolate Cake
Music: Shouei by Yasmine Hamdan
The yogurt and oil in this cake keep it super moist, while the fresh grapefruit perfectly pierces the cocoa butter creaminess of the white chocolate. Coloring the ganache is optional but adds a beautiful sunset gloss. This cake lasts in the fridge for 4-5 days but will be gone much sooner. Makes a great celebration cake for grapefruit lovers.
INGREDIENTS
For the cake:
½ cups (180g) all purpose flour
2 tsp baking powder
½ tsp kosher salt
3 eggs
1 tsp pure vanilla extract
1 cup (200g) sugar
1 cup (240ml) whole milk yogurt
Zest of 1 whole grapefruit
½ cup (120ml) sunflower oil (or any neutral oil)
For the white chocolate ganache:
½ cup (120ml) heavy cream
10.5oz (300g) white chocolate
1 tsp fresh grapefruit juice
Grapefruit segments to decorate (optional)
1. Combine the flour, baking powder, and salt in a bowl. Blend the eggs, vanilla, sugar, yogurt, grapefruit zest, and oil well. Mix in dry ingredients. Bake at 350F / 180C for 40 minutes.
2. Add cream to white chocolate. Melt in microwave or a double broiler. Then whip together with grapefruit juice until light and creamy. Mix in food coloring if desired.
3. Once cake is completely cool, half and ice with ganache. Refrigerate before serving. Will keep for 4-5 days in the fridge but it won’t last that long :).