Black Forest Mousse Cake | Cherry Jelly | No-Bake скачать в хорошем качестве

Black Forest Mousse Cake | Cherry Jelly | No-Bake

It's been a while since the last time I've posted here on my Youtube channel, but many things have happened. And the most important: I moved out of Italy. So, now I'm filming in a completely different kitchen and trying to get used to all the new setup. But I'm back with a summer recipe, a delicious Black Forest Mousse Cake | Cherry Jelly | No-Bake that you will absolutely love: biscuit crumbs, delicate dark chocolate mousse with a touch of rum, delicious cherry jelly, and fresh cherries. Sound amazing, right?! Ingredients: digestive biscuits 160g. melted butter 80g. dark chocolate 200g. heavy cream 300ml + 150ml. confectionery sugar 2 teaspoons gelatin sheets 8g. a drop of rum (optional) cherry juice 250ml. a handful of fresh cherries Instructions: 1. Melt the butter and let it cool a bit, then chop the biscuits until they form fine crumbs. The mixture should look like wet sand. If you consider the mixture is not wet enough, add a bit more melted butter. 2. Transfer it into a springform pan and press it evenly into the bottom. Leave the biscuit in the fridge until you prepare the rest of the cake. 3. Meanwhile, whip the heavy cream (300ml) with confectionery sugar and a drop of rum. It shouldn't be perfectly whipped, but slightly whipped. Let it rest in the fridge. 4. In a saucepan, add the rest of the heavy cream (150ml) and turn on the heat. When it reaches the boiling point, turn the heat off and add the dark chocolate. Continue to whisk until you obtain a nice and smooth ganache. 5. Meanwhile, in a bowl with cold water soak the gelatin sheets (4g) for 5 minutes. After 5 minutes, eliminate the water excess and while the ganache is still a bit warm (not hot) add the gelatin sheets. Continue to whisk until they are completely absorbed. 6. Take the whipped cream out of the fridge and when the ganache reached room temperature, mix them together. 7. Pour the smooth chocolate mousse over the biscuit base and let it rest in the fridge for about 1 hour or 30 minutes in the freezer. 8. When the mousse is firm enough, you can start making the cherry jelly. In a saucepan pour the cherry juice. In a bowl with cold water, soak the rest of the gelatin sheets (4g.). Heat up just a little bit of the cherry juice (not hot) then add the gelatin sheets (eliminating the water excess). Whisk until completely absorbed. 9. As in the video, add the fresh cherries then pour the cherry juice (after it reached room temperature). 10. Let your Black Forest Mousse Cake rest in the fridge for at least 4 hours before serving. Enjoy! ▶▶SUBSCRIBE TO MY CHANNEL:    / @casualcookery   ▶▶SOCIAL MEDIA: Join on INSTAGRAM:   / thecasualcookeryjoin   on FACEBOOK: https://fb.me/casualcookery Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos. Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds! Cooking as therapy!