Ombre Cake / Blackcurrant mousse dessert

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  • čas přidán 5. 07. 2024
  • Smooth transition from creamy taste to rich currant.
    And the structure is very tender and airy.
    If you have fat cookies, use less butter.
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    ~ mold Ø 16 cm
    THE BASE:
    ~ biscuits 100 g
    ~ butter 82 % 50 g
    MOUSSE:
    ~ gelatin 180 Bloom 20 g
    ~ water for gelatin 100 g
    ~ currants 260 g
    ~ sugar 70 g
    ~ cream 33 % 310 g
    ~ white chocolate 160 g
    ~ Greek yogurt 4 % 200 g
    ~ vanilla
    JELLY:
    ~ cake 80 g
    ~ boiling water 120 g
    ~ sugar 15 g
    ~ gelatin 180 Bloom 5 g
    ~ water for gelatin 25 g
    DECOR:
    ~ gooseberries 18 pieces
    PREPARATION
    THE BASE
    Mix the biscuit crumbs with melted butter. Place in a mold lined with acetate tape, close and place in the refrigerator.
    MOUSSE
    Pour cold water over the gelatin and leave for 15 minutes.
    Grind the currants in a blender and pass through a sieve. Yields about 160 g. Add sugar to the puree and mix. The cake will then be used as a jelly.
    Beat 220 g of cream until it has the consistency of melted ice cream.
    Add 90 g of hot cream to the chocolate and stir until smooth after a few minutes. Add yogurt and stir.
    Heat the gelatin until hot and smooth. Add in portions to each mousse.
    MOUSSE 1
    Add the ingredients listed below, stirring each time.
    Chocolate with yoghurt 90 g
    Yoghurt puree 150 g
    Hot liquid gelatine 40 g
    Whipped cream 60 g
    MOUSSE 2
    Chocolate with yoghurt 150 g
    Yoghurt puree 80 g
    Hot liquid gelatine 40 g
    Whipped cream 70 g
    MOUSSE 3
    Chocolate with leftover yoghurt ~ 210 g
    Vanilla
    Hot liquid gelatine, leftover ~ 40 g
    Whipped cream, leftover ~ 90 g
    Pour mousse 1 into the mold, then pour in mousse 2 in a spiral shape and mousse 3. Also skewer it in a spiral shape. Cover with cling film and refrigerate.
    GELIE
    Pour cold water over gelatine and leave to stand for 15 minutes. Heat.
    Pour boiling water over cake, stir well and pass through a sieve. Makes 115 g, add sugar, stir. Pour in hot gelatine, stir, let cool. Pour over frozen mousse. Immediately add gooseberries. Cover with cling film and chill for 5 hours.
    Cut into portions and enjoy 😍
  • Jak na to + styl

Komentáře • 2

  • @080319661
    @080319661 Před 5 dny +1

    Es wäre besser, verschiedene Sprachen einzustellen, da es schwer zu verstehen ist. Sie werden auch mehr Abonnenten haben

    • @lecker_mit_Danko
      @lecker_mit_Danko  Před 5 dny

      Okay, das mache ich! Ich werde Untertitel hinzufügen 😊