MK ☁️ Mousse cake CREAM CLOUD ☁️ Recipe by Irina Sova
This is a recording of a live broadcast from 2021, featuring a delicious recipe. Sorry for the minor technical issues.
Author: @sova_kudesnica
/ sova_kudesnica
➡️🤩Become a channel sponsor and you'll get access to exclusive bonuses. Learn more: / @confectionery_channel
➡️Get bonuses from your favorite creators: Three easy steps 👉 https://www.youtube.com/intl/ru/join/💞
⚠️ You'll find all exclusive recipes, videos, and master classes for channel sponsors in the SPONSORSHIP tab.
PLAYLIST ▶️ Videos for CHANNEL SPONSORS • Видео для СПОНСОРОВ КАНАЛА
❗️❗️❗️A T I N G ❗️❗️❗️⤵️⤵️ Recipe / Author's comments on the video in written form below (if provided in the video title) ⤵️⤵️⤵️
🔅🔅🔅🔅🔅🔅🔅
I M P O R T I O N !!!!!!
✅ If you liked our video and recipe, we'd be delighted if you subscribe to our channel, give it a 👍, and leave a comment for feedback. Thank you so much ❤️
✅ Don't forget to turn on the notification bell 🔔 to receive notifications about new recipes after subscribing to our channel.
✅ Friends, watch the video to the end if it includes cooking techniques so you don't miss any details 👈
✅ SUBSCRIBE to our Telegram channel "Confectioner's Workshop": https://t.me/supermaster_conditer👨🍳 Even more super recipes from practicing pastry chefs!
💳 DonationAlerts: Ask a Question 📢 🎁https://www.donationalerts.com/r/supe... 🎁🎀 Donate. If you can't access the website, turn on your VPN.
💰Boosty https://boosty.to/natalaoreo24/donate
💰 PayPal: [email protected]
💡 Patreon (digital content store): https://www.patreon.com/user?u=74275978
💳 Monobank https://send.monobank.ua/Z8VLVB9X4
=====
Author's note: Greetings, my dear sweet lovers🤗😍😍😍
I've prepared a simple, inexpensive recipe for a mousse cake in the shape of a white cap with a red pom-pom😉
The taste is simply amazing!!!
A creamy cloud explodes with a bright cherry note, filling the air for a couple of seconds, and then the sweetness returns, but only with a delicate aftertaste 🥰 It's love at first spoon 🔥
So let's make it ⬇️
Creamy Mousse
Cream (1) 20% 100 ml
Glucose syrup 50 g
Gelatin 10 g (if it seems too much, reduce it to 7 g)
Water 50 ml (42 g)
Condensed milk 120 g (a little extra, about 30 ml, is okay)
Cream (2) 33% 150 ml
Pour water over the gelatin and let it swell.
Heat the cream (1) and glucose syrup in a saucepan until the first bubble appears; when it starts to boil, remove from the heat.
Place the condensed milk and softened gelatin in a bowl. Pour the hot cream mixture (temperature 85°C) over it and stir until smooth.
Whip the heavy cream (2) until stiff and fold into the cream mixture (temperature 40°C) and gently fold with a spatula.
Filling
Cherries 150g
Glucose syrup 25g
Cornstarch 20g
Water 10ml
Bring the cherries and syrup to a boil in a saucepan. Dilute the starch with water and pour it into the saucepan, stirring constantly. Cook until thickened.
*** After the filling is ready, I strain it through a sieve and freeze the thick syrup. I use the cherries separately for making chocolate trifles. I store the cherries in a tightly sealed jar in the refrigerator.
Pour the filling into a 3.5 cm diameter silicone hemisphere mold and freeze.
Then take a silicone cake mold, fill it 1/3 with mousse, and let it set. Add the filling and pour the remaining mousse, leaving it just below the edges. Cover with a sponge cake, pressing it down slightly.
Freeze for 8-10 hours, preferably overnight.
You can use any sponge cake, but I find almond dacquoise to be the best option. 😊
Take it out, cover it with glaze, sprinkle coconut around the edges, and garnish with a maraschino cherry. 🍒
‼️For the Glaze recipe, use any available one. The author uses condensed milk, but unfortunately, she didn't share it. But you can watch and choose a suitable recipe on our channel in the Glaze playlist at the link • Глазури
=======
Gift recipe ✅Fruit glaze⠀
⠀
Berry puree - 150g⠀
Sugar - 100g⠀
Condensed milk - 60g⠀
Glucose syrup - 50g⠀
33% cream - 100g⠀
White chocolate - 150g⠀
Gelatin 10g (60g water)⠀
⠀
Preparation: Bring the puree, sugar, glucose, and cream to a boil in a saucepan and pour over the chocolate and condensed milk, stir. Add the dissolved gelatin and blend. Cover with plastic wrap for 6 hours.
Operating temperature: 30-35°C
Cook with pleasure 💜
=====
#pastrychefworkshop #mousse #moussecakes #cakes #recipes #testedrecipes #freemasterclass #freetraining #freemk #videomk #masterclass #yaconfectioner #pastrymk #videomk #masterclass #yaconfectioner #confectionerymk #freetraining #freemasterclass #freelearning #pastrycourses #mk #confectionersworkshop #confectioner #homemadeconfectionery #recipeoftheday #yummy #food #yum