No-Bake Berry Lemon Yogurt Mousse Cake - No-Bake Summer Dessert
I am so excited to share with you this amazing No-Bake Berry Lemon Yogurt Mousse Cake, a perfect treat for summer days. This cake is very refreshing and flavorful, smooth and light with a great combination of textures. This Berry Lemon Yogurt Mousse Cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.
To print the recipe check the full recipe on my blog:
#moussecake #yogurtcake #nobakedessert #yogurtmoussecake
Chapters:
0:00 Intro
0:49 Preparing Mixed Berry Sauce
2:05 Preparing Cookie Crust
3:00 Lemon Yogurt Mousse
4:54 Berry Yogurt Mousse
6:06 Decorating Cake
7:10 Enjoying the Cake!
Ingredients
Makes about 10-12 servings
Cookie Crust
9 oz (250g) digestive biscuits or graham crackers
1/2 cup (110g) butter, melted
1 tsp (5g) lemon zest
Berry Yogurt Mousse
14 oz (400g) fresh or frozen mixed berries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
2 1/4 tsp (7g) gelatin powder
3 tbsp (45g) cold water
3/4 cup (180g) Greek yogurt
1 cup (240g) whipping cream (35% fat), chilled
Yogurt Lemon Mousse
1 1/4 cup (300g) Greek yogurt
1/2 cup (60g) powdered sugar
2 tsp (10g) lemon zest (of 2 lemons)
2 1/4 tsp (7g) gelatin powder
3 tbsp (45g) cold water
1 1/4 cup (300g) whipping cream (35% fat), chilled
For decoration
fresh berries
lemon peels
powdered sugar, for dusting
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
이재료가 레몬케이크를 맛있게 만듭니다. 보석레몬케이크/These tiny things make Lemon Cake better. Jewel lemon cake.
안녕하세요 조꽁드 입니다!
이번엔 상쾌한 봄을 닮은 보석레몬케이크 영상 가지고 왔습니다.
레몬으로 만들수 있는 세가지 레시피가 한 케이크에 담겼습니다.
탱글 탱글 레몬 젤리, 부드러운 레몬크림, 레몬향 팡팡 터지고 고소한 이것이 톡톡 씹히는 레몬파운드가 한자리에 있습니다.
영상에서 이 레몬 OOOO 파운드만 만들어봐도 너무 부드럽고 맛난 케이크가 나온답니다.
그런데 무스케이크에 넣었더니 심심할 수 있는 케이크의 식감을 재미나게 만들어주었습니다.
끝까지 시청해주셔서 감사합니다. ^^
******
조꽁드영상에서 사용된 도구 재료 구입처 링크는 아래 에서 확인 하시기 바랍니다.
—————————————————————————————————
♥︎ 조꽁드 Joconde’s Baking
온라인베이킹클래스:
이메일: Joconde.hur@gmail.com
인스타:
블로그:
유튜브:
—————————————————————————————————
재료
♥︎ 파운드 케이크 (15 x 3cm)
달걀 90g
설탕 80g
꿀 15g
버터 90g
박력분 90g
베이킹 파우더 2.5g
소금 1g
레몬제스트 4g
치아씨드 8g
♥︎ 파운드케이크 용 설탕 시럽
물 60g
설탕 20g
*재료를 바르르 끓인 후 식혀서 사용
♥︎ 레몬크림
판젤라틴 2g
설탕 40g
전분 3g
물 40g
레몬즙 20g
레몬제스트 2g
화이트초콜릿 45g
버터 25g
♥︎ 레몬젤리
가루 젤라틴 22g+찬물 110g (판젤라틴 얼음물에 불려서 사용가능)
레몬즙 90g
물 140g
설탕 110g
식용색소 노랑
♥︎ 바닐라 무스크림
판젤라틴 5g
생크림 250g
요거트 130g
설탕 40g
바닐라빈페이스트 60g
데운우유 60g
♥︎ 초콜릿띠
화이트 초콜릿 150g
지용성 식용색소 노랑
*****
조꽁드가 영상에서 사용한 도구들에 대한 구입처 문의가 매우 많습니다.
앞으로 구입처 링크를 게재 할 예정입니다.
기존 영상에도 틈나는 대로 올리겠습니다.
링크가 많아서 너무 상업적인것 같아 보기 싫으시면 말씀해 주시기 바랍니다.
(이 포스팅은 쿠팡 파트너스 활동의 일환으로, 이에 따른 일정액의 수수료를 제공받습니다.)
******
00:25 내열유리 믹싱볼
00:57 닥터하우스 미니스토브
00:57 노란 프라이팬
01:12 그린체크 키친크로스
01:12 플라워 크리머
01:36 실리콘 미니거품기
01:45 전기핸드믹서
01:58 다용도 채망
03:06 알루미늄 케이크 팬 15cm
03:22 3mm 황동 베이킹 각봉
03:56 멜라민 씨리얼볼
04:05 RIESS 법랑팬 14cm 하늘색
04:07 로즈골드 계량스푼
05:24 정사각 다기트레이
06:13 키친크로스
06:27 보석실리콘몰드
06:30 노다호로 법랑 트레이
06:53 RIESS 법랑팬 16cm 옐로우그린
06:57 내열유리머그
07:11 지용성 식용 색소 비슷한 상품
08:20 닐슨메시 바닐라빈 페이스트
09:02 실리콘 거품기
09:22 라텍스위생장갑S
13:10 골든벨 포크
RIESS 법랑팬 12cm 핑크
드레텍 전자저울-핑크
한스데이 미니 트임 린넨 앞치마
제원 판젤라틴
서울우유 버터
서울우유 생크림
플레인요거트
화이트초콜릿 400g
Or 화이트초콜릿 2.5kg
Amazon links
Aluminum Confectionery Ruler Set (cake leveler)
RIESS saucepan
Mouss ring 6X3inch
Mouss ring 6X2inch
Acetate sheet for cake
Lorann food coloring powder
Rose Gold Measuring Spoon
Silikomart Small Diamond Mold
Nielsen Massey Vanilla Bean Paste
Dr.How’s ministove
Callebaut W2 28% White Chocolate
Gelatin sheet
????Music provided by 브금대통령
????Track : 다시 봄 -
*Please turn on the caption for more details
Hello, I'm Joconde!
This time, I brought a refreshing lemon cake video.
Three recipes that can be made with lemon are included in one cake.
Bouncy elastic Lemon Jelly, Lemon Cream, Flavorful Lemon _____ _____Pound cake all in one place.
Just the lemon _____ _____ pound cake recipe in this video will make you happy.
Furthermore, When I put it in mousse cake, it makes the texture of the mousse cake -that could be dull- different.
Please, enjoy this video and thank you for watching to the end. :D
Ingredients
♥︎ Pound Cake (15 x 3cm)
90g eggs
80g sugar
15g honey
90g butter
90g cake flour
2.5g baking powder
1g salt
4g lemon zest
8g chia seeds
♥︎ Sugar syrup for pound cake
60g water
20g sugar
* After boiling the ingredients, let them cool before use.
♥︎ Lemon Cream
2g leaf gelatin
40g sugar
3g corn starch
40g water
20g lemon juice
2g lemon zest
45g white chocolate
25g butter
♥︎ Lemon Jelly
22g powdered gelatin + 110g cold water (can be used by soaking leaf gelatin in ice water)
90g lemon juice
140g water
110g sugar
yellow food coloring
♥︎ Vanilla Mousse Cream
5g leaf gelatin
250g whipped cream
130g yogurt
40g sugar
3g vanilla bean paste
60g hot milk
♥︎ Chocolate wrap
150g white chocolate
Yellow fat-soluble food coloring
How to Make Lemon Mousse
Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It’s an elegant stand alone dessert that can be made ahead.
???? Ingredients ????
▢ 6 large eggs
▢ 1 cup + 2 Tablespoons granulated sugar, separated
▢ 2 teaspoons lemon zest
▢ 1/2 cup fresh lemon juice (3-4 lemons)
▢ salt
▢ 1 cup heavy whipping cream
???? Instructions ????
Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.
Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.
Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.
Check out my tips and tricks for this recipe ????????
Find all my dessert recipes here ???? ????
➡️SUBSCRIBE to my channel:
➡️FACEBOOK: Tastes Better From Scratch
➡️INSTAGRAM: tastesbetterfromscratch
➡️PINTEREST: Lauren Allen {Tastes Better From Scratch}
➡️TWITTER: Better From Scratch
➡️CONTACT ME: Tastesbetterfromscratch@gmail.com
Lemon Mousse Cake - Frosted
A light vanilla layer cake filled with bright, citrusy mousse is frosted with toasted marshmallow-like meringue for a truly magnificent dessert.
Get the recipe -
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Lemon Cake Recipe, Lemon Curd
The lemon cake recipe (16cm)
* Lemon curd
1 whole egg
2 egg yolks
60g sugar
zest of 1 - 2 lemon
60g lemon juice
cook under low heat for about 8 minutes until thick
* Lemon poppy seed sponge cake
3 eggs
80g sugar
1 tsp vanilla extract
90g cake flour
7g poppy seeds
25g butter
25g milk
* Mascarpone cream filling
150g mascarpone cheese
40g sugar
350ml cold heavy cream
* Lemon syrup
75ml hot water
10g sugar
10g lemon juice
- Instagram:
Thanks for watching !
Lemon Shaped Dessert – Bruno Albouze
This is not a lemon!. A stunning dessert made with a refreshing and light yuzu mousse, lemon marmalade insert, glazed with a thin chocolate shell and finish with an awesome technique to resemble citrus skin. This recipe is inspired by Cedric Grolet.
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog / Food Reviews
@
Instagram@
Facebook@
Pinterest@
Twitter@