How To make Raspberry Tangerine Mousse
-========================== Ingredients: 2 tblsp unflavored gelatin 4 tblsp cold water juice and grated zest of 1
large tangerine 2 pints raspberries (or 20 oz frozen) 2 egg yolks 4 tblsp tangerine liqueur (If you can't find this, Grand Marnier or Cointreau will do, but use only 2 tsp of them.) 1/2 cup granulated sugar 2 cups whipping cream Dissolve gelatin in water. It will form a rubbery chunk. Add juice, zest and berries (save a few berries for garnish) and heat gently. It should boil, but just barely. Stir the whole time. Cook until the rubbery gelatin chunk is dissolved. This will mangle most of the berries; that's ok. This stuff should be a chunky goop at this point. Let it cool. Beat egg yolks and sugar together. They should be a pale yellow. Add liqueur and mix thoroughly. Heat over a double boiler until it thickens slightly (stirring constantly.) It shouldn't take very long; the color will change slightly. If it's hot all the way through, that's good enough. Let it cool. Mix egg yolk goop and berry goop thoroughly. Whip cream to soft peaks and fold into the mixture. Chill and serve. I like to put it into individual dessert glasses before chilling. Add some berries or other fruit as a garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Converted by MMCONV vers. 1.40
How To make Raspberry Tangerine Mousse's Videos
When I make this fruit dessert, everyone asks me for the recipe.
ingredients:
grape
apples
peach
400 g of condensed milk
400 g of sour cream
1 egg yolk
1 teaspoon of vanilla essence
200 g of chocolate bar
200 g of sour cream
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
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Orange cake recipe | Orange mousse cake | Cooking cake
#orangecakerecipe #orangecakeeggless #orangemoussecake
Hello everyone, have a good weekend!
Today I am very happy to show you guys my new cake video
Orange cake recipe by Cooking cake ^^
When you eat this orange mousse cake, you will feel very cool inside your mouth and a fresh orange flavor. I hope you enjoy this video.
▼Ingredients
● 16cm 【round】 mousse cake mold/ring
●For the cake's base:
A sponge cake to make the cake base;
Please follow this link to get the sponge cake recipe:
●For the cake's body:
100ml orange juice (navel orange)
10g gelatin & 100ml water
150g whipping cream
20g sugar
●For the cake's surface:
6-7 orange's slices (depend on your mousse ring's size)
100ml orange juice
4g gelatin & 50ml water
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#cookingcake #howtomakeorangecake #cakerecipe #orangecakeeggless #orangespongecakerecipe
No Bake Yogurt Mousse Cake and Berry Gelèe Recipe | How Tasty Channel
This Yogurt Mousse Cake is a perfect solution for summer days or when you need a refreshing dessert! The bittersweet Berry Gelèe perfectly matches with yogurt sweet and rich mousse, but you can also personalize it using your favourite fresh fruit or yogurt flavour.
The gelèe topping gives besides a nice modern watercolor effect.
Try this recipe at home and let me know if you like it!
Please, leave a comment and subscribe to my channel for more recipe videos!
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Ingredients:
for a 8 inch (20 cm) springform pan
Crust:
7 oz (200 g) Digestive Biscuits
½ cup (100 g) Unsalted Butter, melted
Berry Gelèe:
21 oz (600 g) fresh Berry Fruits
12 g Gelatine Leaf
3-4 tablespoons Powdered Sugar
Yogurt Mousse:
13 oz (375 g) Sweetened Vanilla White Yogurt
1 cup (250 ml) Whipping Cream 35% fat, cold
(12 g) Gelatine Leaf
4 tablespoons Powdered Sugar
Directions:
Prepare the crust:
place the Digestive biscuits and the melted butter into a food processor bowl and process for few seconds until completely combined.
Line an 8 inch (20 cm) springform pan with baking paper.
Pour the Biscuits mixture in the springform pan and press it with a spoon to the bottom, then refrigerate.
Prepare the Berry Gelèe:
Soak gelatine leaves in cold water for about 5-10 minutes.
Meanwhile place 16 oz (450 g) of fresh berry fruits in a food processor and puree until smooth.
Pour about 3 tablespoons of berry puree in a small saucepan and warm over medium heat for few seconds. Remove the berry mix from the heat and add the powdered sugar. Squeeze the gelatine leaves and put them in the warm berry puree: stir until the gelatine has completely dissolved. Pour the remaining cold berry puree in the saucepan of the warm berry and gelatine mix. Take about 4 tablespoons of the berry-gelatine mix, sieve it and set aside (you will use it as a cake topping).
Add 5 oz (150 g) of fresh berry fruits in the saucepan of the berry and gelatine mixture.
Line a 7 inch (18 cm) pot with plastic wrap. Pour the berry gelee into the pan, cover with plastic wrap and freeze for about 1 or 2 hours.
Prepare the Yogurt Mousse:
Soak gelatine leaves in cold water for about 5-10 minutes.
Whip the cold whipping cream until medium-stiff peaks form. Set aside the whipping cream in the fridge while you prepare the rest.
Place 2 tablespoons of the 13 oz (375 g) yogurt in a small saucepan and warm over low-medium heat for few seconds. Remove the yogurt from the heat and add the powdered sugar. Squeeze the gelatine leaves and put it in the warm yogurt and sugar mix: stir until the gelatine has completely dissolved.
Pour the yogurt and gelatine mix in the remaining yogurt and stir until well combined.
Add gradually the yogurt and gelatine mixture to the whipping cream and gently incorporate using a spatula.
Assemble the cake:
Place the berry gelèe in the middle of the springform pan, on top of the biscuits crust.
Add the yogurt mousse on top of the berry gelèe and fill the edges. Put in the freezer for about 30 minutes.
Place onto the cake the 4 tablespoons of the sieved berry-gelèe mixture that you’ve set aside when you’ve prepared the berry gelèe: it will give a modern watercolor effect!!
Decorate the cake with fresh berry fruits.
Refrigerate for about 4 hours or better overnight to set before serving.
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 -
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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.
Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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