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Double foam wrong

Double foam wrong



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Prepare the top: beat the egg whites hard with the sugar, then add the egg yolks rubbed with oil, sifted flour with cocoa, water and essence. Mix well, then pour into a 20 cm diameter bowl lined with baking paper. Bake for about 20 minutes (do the toothpick test!). It's a compact countertop, like the one for the "12 o'clock" cake. which requires syruping by immersion in syrup. Leave to cool.

While the top is in the oven, prepare the composition for the raspberry mouss: whip the whipped cream, add the cream cheese. It will look like a cut (I haven't found the solution yet so that this doesn't happen again!), But we can fix it with liquid cream added a little. Then add the raspberries and gelatin, which was first hydrated in 25 ml of water for 5 minutes, then heated over low heat until completely dissolved, without boiling!

Remove the baking tray from the fridge.

In the form in which we baked it, we will assemble the cake. Wallpaper with plastic wrap, then put the layer of mousse (by overturning, it will be the top layer) and put in the fridge.

For the chocolate mousse: put the liquid cream, chocolate and essence on low heat. The chocolate composition is left to cool for 30 minutes, then it is foamed a little with the mixer, after which it is mixed with the gelatin prepared as in the raspberry mousse.

Place on top of the fruit layer, the chocolate layer, then the cooled and syrupy top (caramelized sugar, quenched with water and essence, then cooled).

Store in the refrigerator until the next day when it can be decorated.

I used a chocolate icing (prepared from 100 g of dark chocolate, 100 ml of liquid cream and a teaspoon of butter, all put on low heat until homogenous, then the composition cooled), whipped cream very very little, grated chocolate and a few raspberries.

Good appetite!


Lemon curd, pistachio and raspberry cake


A summer cake, firm countertop, unsweetened, lemon curd, fresh raspberries, then wrapped in natural cream. It's sweet, it's sour, it's very good!

  • 4 eggs
  • 200 g sugar
  • 175 g melted butter
  • 200 g flour
  • 1 teaspoon salt tip
  • 1 teaspoon baking powder
  • 30 g finely chopped pistachios
  • 4 eggs
  • 180 g sugar
  • finely grated peel and juice of 2 medium lemons
  • 100 g butter
  • 400 ml natural, unsweetened liquid cream (Ladorna or Zuzu for example)
  • 1 teaspoon vanilla
  • 50 g powdered sugar (if your cream is already sweetened, such as vegetables, do not add sugar - Hulala, Meggle)
  • 200 g fresh raspberries

Preheat the oven to 160 ° C and grease with butter 2 trays 2o cm in diameter. We powder them with flour. If you do not have two trays, bake the top in a single tray and cut it at the end into 4 pieces.

Put the eggs in a bowl together with the sugar and salt on a baine marie and beat them with a whisk or mixer until the sugar melts and the composition lightens in color and thickens slightly. We take the bowl from the baine-marie and mix for another 2 minutes at high speed. Then add the butter in a thin layer, without turning off the mixer.

Incorporate the flour with the chopped pistachios, mixing lightly with a spatula.

Pour the composition into the two trays and bake the tops for 25-30 minutes.

Remove the trays from the oven, leave them to cool for 10 minutes, then turn the tops on a grill and leave them to cool completely. We cut each countertop in half, we will have 4 countertops.

For lemon curd, put in a bowl or saucepan on a baine-marie the sugar, butter, peel and lemon juice. When the sugar and butter have melted, take the bowl and leave it to cool. Add the beaten eggs well when the composition is almost cold. Put it back on the baine-marie and boil the cream for about 25-30 minutes, or until it thickens slightly and there are traces on the spoon / tel. Leave to cool, then cover the cream with foil and let it cool for a few hours. It is preferable to prepare the lemon curd the day before, especially since it keeps very well in the fridge for about 2 weeks.

beat whipped cream along with vanilla and powdered sugar.

Place a cake tray on a plate and grease it with half a lemon curd and sprinkle a few pieces of raspberries. Place the second slice of the top on which we put 1/4 of the cream, then the third top over which we pour the rest of the lemon curd and raspberries, then place the last top.

We coat the cake in cream and straighten the edges, but we are careful to keep 3-4 tablespoons of cream. Crush a few pieces of raspberries in a sieve and mix all the resulting juice with the remaining cream. Decorate the edges of the cake with a spatula or a posh with pink cream. Place fresh raspberries on top.

Let the cake cool for at least 2-3 hours, then we can slice and eat it.

It is a very good cake, sweet, sour, aromatic. The countertop is firm.

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Double Verona foam

Lucia Verona is a very dear lady to me, a lady who has not only been good to me, but who writes books that I read with such ease that it makes be believe I’m smart. Actually, she writes to my understanding. These days, for instance, I’m reading “Mandatory Labyrinth”. I invite you to look for the book and read it. But I don’t want to discuss the book, as I’m no literary critic and apart from telling you I enjoyed the book, I don’t want to say and mind my own business at the same time. The reason why I mention Lucia today is because she participated in my contest with food photos and she got a prize, a recipe named after her, inspired by her culinary preferences. Chocolate and strawberries in the same photo? Yes, it’s possible. Here’s how the Verona double mousse was created:
There are no coincidences in the Universe. I didn’t know what the chocolate bar package mentioned when I bought them, as I chose them by the “this has the highest percentage of cocoa” criterion.

Freckled strawberry, with a tiny green hat… Well, I used about six-seven of these.

I felt that this dessert needs a base. I chose a very simple one: simple crackers which I crushed into crumbs.

I mixed the crackers with cream (two tablespoons of cream for four tablespoons of crushed crackers) and I obtained a sort of consistent but soft, not too fine (there were chunks of crackers left) dough. I put the base on a plate, with the help of a pastry form.

I melted the chocolate using a bain marie and I mixed it with two tablespoons of cream.

I whipped some cream (about two full cups) and I mixed half of it with the chocolate, which I chilled in the meantime.

I blended the strawberries with two tablespoons of sugar.

I mixed them with the rest of the whipped cream.

By using the same pastry form, I placed the chocolate mousse and the strawberry mousse over the cracker base. If you want to make things easier, leave the mousses in the fridge for half an hour.

Lucia, I hope you like this. Click on the photo to enlarge :-).

Verona double foam, darlings.


Double mousse cake - Recipes

Raspberry craving! Chocolate craving! The solution? Combination between the two. The outcome? More than delicious!

Ingredients

Chocolate mousse:
200 g chocolate (I used dark)
200 ml liquid cream
1 ampoule of rum essence
1 tablespoon cocoa
1/2 sachet gelatin granules (5 g)
Raspberry mousse:
200 g cream cheese
200 ml liquid cream
300 g raspberries (I used frozen)
1 vial of vanilla essence
3 tablespoons sugar
1/2 sachet gelatin granules (5 g)
Wheat:
2 eggs
4 tablespoons sugar
2 tablespoons water
2 tablespoons oil
1 tablespoon cocoa
4 tablespoons flour
Syrup:
100 g sugar
200 ml of water
rum essence

Method of preparation

Prepare the top: beat the egg whites hard with the sugar, then add the egg yolks rubbed with oil, sifted flour with cocoa, water and the essence of show box kostenlos downloaden. Mix well, then pour into a 20 cm diameter bowl lined with baking paper. Bake for about 20 minutes (the toothpick test is done!) Zoom windows 7. It's a compact top, like the one for the cake, 12 o'clock, which requires soaking by soaking in syrup. Leave to cool.

While the countertop is in the oven, prepare the composition for the raspberry mouss: whip the whipped cream, add the adobe photoshop cream cheese free downloaden nederlands. It will look like a cut (I haven't found the solution yet so that this doesn't happen again!), But we can fix it with liquid cream added a little wie lassen sich youtube videosen. Then add the raspberries and gelatin which was first hydrated in 25 ml of water for 5 minutes, then heated over low heat until completely dissolved, without boiling musik von youtubeen online!

Remove the baking tray from the fridge.

In the form in which we baked it, we will assemble the cake. Wallpaper with plastic wrap, then put the layer of mousse (by overturning, it will be the top layer) and put in the refrigerator herunterladen.

For the chocolate mousse: put the liquid cream, chocolate and essence on low heat. The chocolate composition is left to cool for 30 minutes, then it is foamed a little with the mixer, after which it is mixed with the gelatin prepared as in the raspberry mousse black ops 4 kostenlosen.

Put on top of the fruit layer, the chocolate layer, then the cooled and syrupy top (caramelized sugar, quenched with water and essence, then cooled) youtube tonspur downloaden poppy seeds.

Store in the refrigerator until the next day when it can be decorated.

I used a chocolate icing (prepared from 100 g of bitter chocolate, 100 ml of liquid cream and a teaspoon of butter, all put on low heat until homogenous, then the composition cooled), whipped cream very very little, grated chocolate and a few herunterladen raspberries.


Maida Heatter’s Chocolate Mousse Torte

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972. Her toil was worth the trouble: Eight months later, it was named the paper's most requested dessert recipe of the year. This is an adaptation of the version that appears in Ms. Heatter’s book “Happiness is Baking” (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another Maida Heatter dessert instead.


  1. Cake:
    • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 1 cup unsalted butter
    • 1 cup sugar
    • 5 large eggs
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 cup all purpose flour
  2. Foam:
    • 1/2 cup unsalted butter, cut into pieces
    • 4 large eggs, separated
    • 1 cup whipping cream
    • 1 tablespoon vanilla extract
    • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 1/2 cup plus 1 1/2 teaspoons sugar
    • 2 cups fresh raspberries
    • 2 tablespoons red currant jelly melted with 1 tablespoon water
    • Red currant bunches (optional)
  1. For cake:
    1. Preheat oven to 325 ° F. Butter 10-inch-diameter springform pan dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. To beat into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover chill while making mousse.
    1. Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150 ° F, about 6 minutes (mixture may appear broken). Remove from over water add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. For foam over cake in pan smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
    2. Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer cakes to platter. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over cakes. Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.

    Double Chocolate Cakes

    Preheat oven to 325 ° F. Butter 10-inch-diameter springform pan dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. To beat into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover chill while making mousse.

    Mousse

    Step 2

    Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150 ° F, about 6 minutes (mixture may appear broken). Remove from over water add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. For foam over cake in pan smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

    Step 3

    Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer cakes to platter. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over cakes. Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.


    Recipe: Maida Heatter's Chocolate Mousse Torte

    Note: This recipe must be prepared in advance. "Of the many recipes that were born in my kitchen, this was one of the most exciting because it became the New York Times 1972 Dessert of the Year," wrote Maida Heatter in "Happiness Is Baking." “It starts with a chocolate mousse mixture. Part of it is baked in a pie plate. When it cools, it settles down the middle, leaving a higher rim. Then the remaining unbaked mousse is placed over the baked mousse. And it is topped with whipped cream. ” Use a chocolate bar, not chips. Some of the mousse will be uncooked, so for food safety, use pasteurized eggs. Adapted from “Happiness Is Baking” and the New York Times.

    • Unsalted butter, for greasing the pan

    • Fine dry breadcrumbs or cocoa powder, for dusting

    • 8 oz. semisweet chocolate, chopped into small pieces

    • 1 tbsp. instant espresso or coffee powder

    • 8 large pasteurized eggs, yolks and whites separated (see Note)

    • 1 1/2 tbsp heavy whipping cream

    • Coarsely grated semisweet chocolate, for garnish (optional)

    To prepare the mousse: Adjust rack to the center of the oven and preheat oven to 350 degrees. Butter a 9-inch ovenproof glass pie plate. Dust it with breadcrumbs (or cocoa powder). Set aside.

    Place the chopped chocolate in the top of a double boiler set over gently simmering water. In a small bowl, dissolve the instant espresso (or coffee powder) in 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to whisk until smooth. Set aside and allow chocolate mixture to cool slightly.

    (Alternatively, place chocolate in a medium microwave-safe bowl. In a small bowl, dissolve the instant espresso in the boiling water and pour it over the chocolate. Cover bowl with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)

    In the bowl of an electric mixer on high speed, beat the egg yolks until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more, until very thick. Reduce speed to low, add 1 teaspoon vanilla extract and the cooled chocolate mixture, and mix to combine, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl.

    In the bowl of the electric mixer fitted with a whisk attachment, combine the egg whites with the salt and beat on high speed until the whites are stiff but not dry. Gradually, in 2 or 3 small additions, gently fold half the whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl cover and refrigerate.

    Transfer the rest of the mousse into the pie plate it will barely reach the top. Using a spatula, gently level the mousse and bake for 25 minutes. Turn off the heat, then leave the mousse in the oven for 5 minutes more. Remove from oven and transfer the plate to a wire rack to cool (the mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim).

    When the baked mousse is completely cool, remove reserved mousse from the refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse, mounding it slightly higher in the center. Refrigerate for at least 2 to 3 hours.

    To prepare the whipped cream: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, whip the cream, 1 1/2 teaspoons vanilla extract and powdered sugar on high speed until it holds a defined shape. Spread whipped cream over the unbaked part of the mousse, excluding the rim. Refrigerate until ready to serve. Coarsely grate some semisweet chocolate over the top before serving, if desired, and serve chilled.


    Recipe Summary

    • 2 cups gingersnap cookie crumbs
    • 2 tablespoons white sugar
    • 5 tablespoons melted butter
    • 1 (.25 ounce) unflavored gelatin envelope
    • ⅔ cup lime juice
    • 2 ½ cups heavy cream, divided
    • 9 ounces white chocolate, chopped
    • 3 (8 ounce) packages cream cheese, softened
    • 1 cup white sugar
    • 2 tablespoons grated lime zest

    Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.

    Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.

    Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.


      1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 ° F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
      2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
      3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
      4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

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