How to make Dessert Dolce Vita by Janice Wong
Автор: BAKE AT HOME
Загружено: 2020-06-18
Просмотров: 937
Описание:
Inspired by her recent travel to Italy, Chef Janice Wong creates a new dessert
"DOLCE VITA "
Amaretto Vanilla bean Ice Cream Cacao
Rocher Chocolate mousse, fondant cake bar
Salted caramel textures
Pistachio white truffle crumble, Caramelised Hazelnuts
In this episode, there is the making of chocolate mousse and caramel mouse and caramelised hazelnuts.
This dessert will be served in 2am: dessertbar
www.2amdessertbar.com
RECIPES
Chocolate Mousse
50g Cream
158g Dark Chocolate
40g Yolks + 33g Eggs
33g Sugar
5g Water
200g Whipped Cream
3g Gelatin
1) Boil cream and pour over chocolate
2) Beat egg yolks and eggs
3) Boil 33g Sugar and 5g Water to 103 degrees
Add Gelatin
4) Pour into the whisked egg yolk mixture and beat until ribbony stage
5) Whip cream
6) Fold chocolate and yolk mixture into cream
Set into mould
CARAMEL MOUSSE
170g Milk
170g Cream
106g Sugar *to make into a caramel
74g Egg yolks
123g Sugar
10g Gelatin (Bloomed)
310g Cream (Whipped)
1) Boil Sugar to get a caramel
Add cream and Milk and Bloomed gelatine
Allow it to cool down
2) Beat Sugar and Egg yolks until ribbony stage
3) Whip Cream
4) Fold in Caramel mixture to yolk and cream mixture
Pipe into moulds and freeze
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