Strange Watermelon Flower - Mousse cake watermelon cream скачать в хорошем качестве

Strange Watermelon Flower - Mousse cake watermelon cream

Cacao ! ∴∵ゞ(´ω`*) ♪ This time it's a weird sweet treat made with the summer tradition of watermelon. It's a bit creepy looking, lol. If the subtitles are not displayed automatically, please turn on the subtitle button to display them. [ Special tools (amazon.com) ] Watermelon Mousse mold Silikomart Professional Truffles Mold https://amzn.to/30Bnwdf Watermelon Jelly mold Silikomart SF006/C Silicone Classic Collection Mold Shapes https://amzn.to/3gCJ8eH Ruby Chocolate https://amzn.to/2PtUsOj 0:00 Watermelon Flower Introduction 0:26 Watermelon Jelly 2:46 Biscuit Joconde 4:52 Baume 18° Syrup 6:14 No-bake Cheese Cream 8:33 Chocolate Work Leaves & Seeds 10:48 Watermelon Mousse 12:15 Watermelon Flower Assemble 13:32 Ruby Chocolate Glaze 15:32 Watermelon Flower 15:52 Adding Cocoa 16:06 Bon appetit Ingredient & Method [ Watermelon Jelly ] 80g : Watermelon juice 10ml : Water 2g : Gelatine powder 10g : Granulated sugar Method - 1. Blend the watermelon in a blender and squeeze the juice out using a strainer. 2. Warm the gelatin powder and granulated sugar in water and dissolve it. 3. mix the gelatin into the watermelon puree 4. freeze in a silicone mold with the cubes [ Biscuit joconde ]（Sponge Cake） A - 50g : Almond powder A - 50g : Granulated sugar A - 10g : Cake flour B - 50g : Egg white B - 25g : Granulated sugar Method - 1.A. Combine and sift. 2. combine B to make a stiff meringue Add 3.1 to 2 at once and mix with a wooden spoon to blend it all together. 4. Place in a squeeze bag and squeeze. 5. Preheat the oven to 170°C and bake for 30 minutes. [ Baume 18° Syrup ] 100ml : Water 68g : Granulated sugar Method - 1. put the sugar in the pan and then add water. 2. Cover with a lid over medium to low heat. 3. Once the water is clear and the sugar has completely melted, cover and wait until it cools down to finish. ↓ Combine 100 g of the finished 18° Beaumé syrup and 15 ml of Kirschwasser and apply to the biscuit jocondo. [ No-bake Cheese cream ] A - 120g : Cream Cheese A - 16g : Granulated sugar B - 40g : White Chocolate B - 25g : Heavy cream 42% C - 2g : Gelatine powder C - 10ml : Water 40g : Heavy cream 42% (Whipped) 5 drops : Vanilla extract Method - 1. moisten the gelatin powder with water (C). 2. warm the cheese and knead it, then mix in the granulated sugar (A). Chop the white chocolate and warm the heavy cream (B) 4. Pour the warmed cream into the white mixture and emulsify it. 5. mix cream cheese and 4. 6. Add whipped cream and gelatin, mix well and pour into the mold. [ Watermelon mousse ] 120ml : Heavy cream A - 120ml : Watermelon juice A - 5ml : White wine A - 5ml : Lemon juice A - 45g : Granulated sugar A - as needed : Food color B - 5g : Gelatine powder B - 15ml : Water Method - 1. Blend the gelatin powder with water. 2. whip a little whipped cream and put it in the fridge. 3. combine A. Heat and mix in a saucepan 4. Dissolve the gelatin thoroughly in a saucepan and cool in ice water. 5. mix in the cream and squeeze it in a squeeze bag before it hardens (if it's loose, chill it in the refrigerator to stiffen it up a bit). [ Ruby chocolate Glaze ] A - 90g : Granulated sugar A - 60g : Condensed milk A - 45g : Water 100g : Ruby Chocolate B - 6g : Gelatine powder B - 35g : Water Method - 1. mix the gelatin powder with water (D) . 2. mix and melt (A) in a saucepan 3. when 2 is about 60 degrees Celsius, add the powdered gelatin and dissolve it well. 4. pour the warm cream over the white chocolate and melt the chocolate and mix it in. 5. Mix and scrape with a hand blender 6. mix in the food coloring. #cake #watermelon #mousse #chocolateCacao