Strawberry Rose Tutorial
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No Bake Strawberry Cheesecake Cups|Easy dessert in 5 mins
No Bake Strawberry Cheesecake Cups | Easy desert in 5 mins
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How to Make Elegant Chocolate Covered Strawberries | Allrecipes.com
Get Kitten's 5-star recipe for Chocolate Covered Strawberries @
See how to make these 5-star chocolate strawberries. In this video, you'll see a simple way to make luscious chocolate-covered strawberries. You'll get quick tips for melting the chocolate and for dunking your berries. These special treats are great for Valentine's Day, Mother's Day, or wedding parties—for extra fun touch, decorate them with bow ties and roses.
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Strawberry Yogurt Parfait | How To Make Parafait | Divine Taste With Anushruti
Watch how to make delicious strawberry yogurt parfait with Anushruti.
If you wish to have an elegant dessert that is easy and quick to make and tastes delicious, then look no further. This dessert fits the bill perfectly! Check out Anushruti's take on 'Strawberry Yogurt Parfait' recipe.
Ingredients:
500 gm (1 pound) strawberries
2 tbsp sugar, divided
100 gm (1 cup) digestive biscuits or butter cookie
2 tbsp melted butter
200 ml low fat cream
90 gm (2/3 cup) fine sugar or powdered sugar
500 gm (1 1/2 cups) thick yogurt*
2 tbsp strawberry preserve*
1/4 tsp nutmeg powder or cardamom powder
1/2 tsp vanilla extract
6 glasses with slender stems to assemble the dessert
Method:
- Wash, hull and chop the strawberries.
- Sprinkle 1 tbsp sugar over them and toss them around a bit. Allow to rest.
- Place the biscuits in a zip lock pouch, seal and pulverize to a powder with the help of a rolling pin.
- Add the biscuit crumbs in a bowl and add in the remaining sugar and the melted butter.
- Mix the ingredients with your hands until the mixture resembles fine bread crumbs.
- In a mixing bowl, add the hung curd, cream and powdered sugar and whisk the ingredients until smooth and creamy.
- Stir in the strawberry preserve (You could use any jam or preserve. And if it is thick, then cook it with a little water over a medium flame to make it runny)
- Add the grated nutmeg and the vanilla extract and beat all the ingredients well until they are all well incorporated with the yogurt.
- Now that we have the ingredients ready, lets begin to assemble.
- Place 2 tbsp yogurt in a glass.
- Sprinkle the biscuit crumbs over the yogurt.
- Put in a few chopped berries.
- Spoon some more yogurt over the strawberries and sprinkle the crumbs over it.
- Top it up with the strawberries.
- Repeat the process for the remaining glasses.
For hung curd:
- Place 800 gm yogurt in a cheesecloth or a muslin cloth over a strainer, with a bowl underneath to collect excess water. Drain the whey for 3 to 4 hours, to get 500 gm thick yogurt.
Host:Anushruti RK
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Strawberry Mousse Mirror Glaze Cake Recipe
Strawberry mousse mirror glaze cake - beautiful and elegant and delicious cake. This recipe may look difficult, but if you follow the steps you'll get the most impressive cake you have ever made with beautiful mirror glaze.
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No-Bake Strawberry Cheesecake:
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Ingredients:
For the strawberry confiture (18cm):
250g (8.81oz) strawberry puree
1/3 cup (63g) sugar
12g (1½ tbsp) cornstarch (corn flour)
12g gelatin powder
70ml cold water
Basil/mint leaves – optional
Cake layer (18cm):
80g (2/3 cup) flour
60g (1/3 cup – 1 tsp) sugar
60g butter (4 tablespoons), softened
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 egg
60g (2.11oz) strawberry puree
1 teaspoon vanilla extract
Lemon vanilla mousse (20cm):
18g gelatin powder
100ml water
480ml (2 cups) milk
360ml (1½ cups) heavy cream
3/4 cup (150g) sugar
90g (6 tablespoons) butter
6 medium eggs yolks
27g (3 1/3 tbsp) cornstarch
1½ teaspoons pure vanilla paste
Zest of one lemon
Mirror glaze:
1½ cups (300g) sugar
200g (2/3 cup) sweetened condensed milk – 7oz
150ml water
20g gelatin
120ml (1/2 cup) cold water
350g (12.34oz) white chocolate
Gel food coloring
Directions:
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
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