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
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
In this episode, Martha shares her love of citrus desserts with four favorite recipes. A light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, and for those who love key lime pie, mouthwatering lime squares with a pistachio graham-cracker crust. Plus, an upside-down cake made with three kinds of citrus, including grapefruit, from pastry chef, Karen DeMasco.
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Orange Chiffon Cake
06:01 Shaker Lemon Pie
10:55 Lime Squares
15:57 Citrus Upside-Down Cake
22:55 Baking Bonus: Candied Orange Zest
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 4 Episode 1.
Full Recipes:
Citrus Upside-Down Cake -
Shaker Lemon Pie -
Orange Chiffon Cake -
Lime Square with Pistachio Graham Cracker -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
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!
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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
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* 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)
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Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
I'm Mahsan Bakery.
please leave a like and subscribe.
my chocolate cake recipe
my Boston cream cake recipe
my chocolate cake roll recipe
my orange mousse cake recipe
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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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:
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If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
Apple Puff Pastry Recipe -
Easy Potato Cakes Recipe -
Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
Easy Chocolate Brioche Recipe -
Amazing 3-Ingredient Butter Cookies -
Easy Chocolate Brioche Recipe -
#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
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 :).