Wait Until You See What's Inside This Strawberry Mousse Cake! | Recipe скачать в хорошем качестве

Wait Until You See What's Inside This Strawberry Mousse Cake! | Recipe

In today's video I share my recipe for a strawberry entremet! The process was quite arduous and it has a lot of components but it's definitely worth it. Very refreshing, a perfect summer treat! Enjoy! Buy Me a Coffee: https://buymeacoffee.com/butter5cotch Specialist Tools: Disclaimer: Some of the links in this description are affiliate links. If you purchase a product through these links, I may earn a small commission at no extra cost to you. This helps support the channel and allows me to continue creating content. Thank you for your support. ----------------------- Rolling Pin: https://amzn.to/4qNHzPz Silicone Gelee Mould: https://amzn.to/4qSQQpy Silicone Mousse Mould: https://amzn.to/4989ymQ Cookie Cutter (Diameter = 6.5 cm): https://www.tesco.com/groceries/en-GB... Small Cylindrical Cutter (Diameter = 1 & 1/4 inch): https://amzn.to/3Lq2Mzb Dipping Forks: https://amzn.to/49L2Tzc 00:00 Intro 00:12 Sable Breton Biscuit Bases 02:33 Strawberry Gelee Inserts 03:40 Basil Joconde Sponge 07:32 White Chocolate Mousse 09:58 Red Mirror Glaze 10:54 Assembly 12:35 Tasting [Ingredients] ◻Sable Breton Biscuit Base (Makes 5): 25 g Unsalted Butter 20 g Icing Sugar 10 g Egg Yolk 50 g All Purpose Flour 1 g Baking Powder ◻Strawberry Gelee (Makes 10) 100 g Fresh Strawberries 25 g Caster Sugar 10 g Lemon juice 1 Leaf of Gelatine (1 leaf = 1.625 g) ◻Basil Joconde Sponge (Fills a 9 x 13 inch baking tray): 30 g Cake Flour (or 26 g AP Flour, 4 g Cornstarch) 90 g Almond Flour 110 g Whole Egg 50 g Icing Sugar 75 g Egg Whites 55 g Caster Sugar 10 Leaves of Fresh Basil 15 g Unsalted Butter 1 tsp Neutral Oil ◻White Chocolate Mousse (Makes 7-8): 2 Egg Yolks 40 g Caster Sugar 150 g Whole Milk 1 tsp Vanilla Extract 2 Leaves of Gelatine 150 g White Chocolate 250 g Whipping Cream 35% ◻Red Mirror Glaze (Covers 5): 55 g Water 105 g Glucose Syrup 105 g Caster Sugar 105 g White Chocolate 70 g Condensed Milk 3 Sheets of Leaf Gelatine A Handful of Freeze Dried Strawberries [Recipe] 1. Soften the butter and mix in the icing sugar 2. Sift the flour and baking powder in a separate bowl 3. mix the egg yolk into the butter and sugar 4. Fold in the dry ingredients in 3 parts. 5. Roll out to 4mm and refrigerate for atleast 1 hour 6. Cut the dough into 6.5 cm diameter disks and bake at 160 C (320 F) for 10 - 12 minutes 7. Bring the cut strawberries, sugar and lemon juice to a boil then simmer for 10 minutes. 8. Blend, then add the soaked gelatine when the puree is below 30 C (86 F) 9. Pour into the moulds and freeze overnight 10. Sift the flour and almond powder 11. Whip the whole egg and icing sugar until white and fluffy 12. Separately, whip the egg whites and caster sugar until medium peaks 13. Chop the basil finely and mix in the oil 14. Add the basil oil to the melted butter and mix 15. Fold the dry ingredients into the whole egg mix in 3 parts 16. Fold the meringue into the mix in 3 parts 17. Temper in the basil and fats 18. Mix until combined and pour onto a baking sheet 19. Bake at 200 C (392 F) for 7 - 10 minutes 20. Once cool, cut out the disks with the small cutter 21. Semi whip the cream until loose but no longer liquid 22. Whisk the egg yolks with the caster sugar 23. Heat the milk and vanilla, and once below 60, pour into the eggs whilst continuously whisking 24. Strain this back into a clean pan and heat until 82 - 84 C (180 - 183 F) while whisking, then remove from the heat and continue whisking 25. Once the mixture dips below 60 C (140 F) add the gelatine 26. Pour this over the chopped chocolate and emulsify 27. Once below 40 C (104 F), fold in the cream 28. Pour into the moulds, add the gelee inserts and joconde disks and freeze for 8 hours 29. To a pan, add the water, sugar and glucose syrup and bring to the boil 30. Once the sugar has melted, remove from the heat and add the condensed milk and gelatine 31. Pour over the white chocolate and emulsify 32. Add red food colouring, wrap tightly and refrigerate overnight 33. Bring the glaze to 34 C (93 F), and pour over the mousse spheres 34. Transfer the spheres to the biscuit bases and top with freeze dried strawberries #baking #cooking #dessert