Скачать с ютуб ASMR (no ads) - MasterChef Mystery Box - Jess Lemon's Celeriac Sorbet, Beet Fluid Gel, Thyme Tuille в хорошем качестве

ASMR (no ads) - MasterChef Mystery Box - Jess Lemon's Celeriac Sorbet, Beet Fluid Gel, Thyme Tuille

This is the no music, more in-depth version of this recipe video. Created by Jess Liemantara on MasterChef season 12 for the vegan Mystery Box Challenge. The recipe is scaled down and uses a few simple substitutions to make things easier and faster (and cheaper!) Made without an ice-cream machine, this nifty no-churn hack doesn't involve the tedious work of mixing by hand in between hours of freezing, but still results in a smooth and delicious sorbet. ______________________________________________________ Ingredients: (serves 4-5) 'Room for Celeriac' - Master Chef Mystery Box Challenge by Jessica Liemantara aka Jess Lemon Dry Caramel Powder • 1 cup Sugar // 200g Celeriac Sorbet • 210g Celeriac, chopped • 1 cup Soy Milk, unsweetened // 250g • ½ cup Dry Caramel Powder // 100g • 3 tbs + 2 tsp Sugar // 47g • ⅓ cup + 2 tsp Cream Cheeze // 95g • ¼ cup White Vinegar // 60g • ¼ tsp Salt Beetroot Fluid Gel • ⅓ cup Pickled Beetroot Juice (plus a bit more) // 80g + extra • 1 tbs + ½ tsp Sugar // 15g • ½ tsp Agar Powder // 1g Caramelised Thyme Tuille • ½ cup Aquafaba // 120g • 35g Vegan Butter (or Margarine) • 2 tbs + 2 tsp Plain Flour (or All Purpose) // 26g • 2 tbs Sugar // 25g • 1 tbs Dry Caramel Powder // 12g • 1 tsp Thyme leaves Mushroom Fudge Crumb • 160g Mushrooms, sliced • 2 tbs Dry Caramel Powder // 25g • Salt, a tiny pinch Sweet Potato Chips • 150g Sweet Potatoes, sliced thinly • Oil for frying Essential equipment: • Food processor • Immersion blender • Silicone mat • Mandolin • Spatula • Pot and Pan • Tall glasses • Sifter • 2x ice cube trays • 3x air-tight containers ______________________________________________________ Follow me on Instagram and Facebook @cheer.seeds #masterchef #celeriac #sorbet #icecream #hack #vegan #mysterybox #nochurn #fluidgel