30 EASY PLATING IDEAS FOR DESSERT || creative cousin crew ||
30 EASY PLATING IDEAS FOR DESSERT..
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here is the description for this video :
Indulge your senses with our delectable journey through 30 exquisite dessert plating ideas featuring the rich and velvety allure of dark chocolate. In this captivating video, join me, Salmon Raj, as I unveil an array of visually stunning and mouthwatering desserts that will leave you craving for more. From elegant and sophisticated designs to playful and whimsical creations, this compilation is a feast for both the eyes and the taste buds. Discover the artistry behind each carefully crafted plate, as I demonstrate various techniques to elevate your dessert presentation to new heights. Whether you're a seasoned chef or a passionate home cook, these innovative ideas will inspire you to create awe-inspiring sweet masterpieces that will impress your guests and bring joy to every bite. Get ready to embark on a tantalizing chocolate-infused adventure and unlock the secrets to transforming your desserts into edible works of art. Don't miss out on this ultimate guide to dessert plating with dark chocolate – a feast for your imagination and a treat for your palate!
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Instant Pot New York Cheesecake ~ 1st Place Winner
This video is about Instant Pot New York Cheesecake ~ 1st Place Winner
Cheesecake pan
Instant pot
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Recipe
* Crust - 1 pkg ( 9 ) grahm crackers, 1/4 tsp salt, 4 Tbsp melted butter, 2 tsp brown sugar
* Filling - 16 oz cream cheese, 2/3 cup sugar, 2 Tbsp corn starch, 1/4 tsp salt, 2 tsp vanilla extract, 1/2 cup sour cream, 2eggs
* Topping - 1/2 cup sour cream, 2 Tbsp sugar
* Cook on high for 28 min
* Slow release for 10 min
#Cheesecake, #InstantPot, #InstantPotCheesecake
Directions:
Remove bottom of pan and wrap parchment paper around bottom & place it back in pan. Spray pan with Pam or olive oil or butter.
Make crust - 9 graham crackers, 1/4 tsp salt, 4 tbsp melted butter, 2 tsp brown sugar - whisk together.
Put graham cracker mix into cheesecake pan. Press it with a drinking glass. Have the crust come up on the edges. Put in freezer.
Filling - 16 oz cream cheese, 2/3 cup sugar, 2 Tbsp corn starch, 1/4 tsp salt, 2 tsp vanilla extract, 1/2 cup sour cream
Then take 2 eggs, beat them and then put them in the bowl.
Mix it up.
Take crust out of freezer.
Pour cheesecake batter over crust.
Add one cup of water into Instant Pot.
Put cheesecake on the trivet and lower into Instant Pot.
Put lid on. Lock it.
Hit Pressure cook.
Normal. High Pressure. 28 minutes.
Let it rest for 10 minutes. Do not break the seal.
After 10 minutes, break the seal . Take lid off.
Take cheesecake out of Instant Pot.
Take a paper towel and blot it. There is no need to cover the cheesecake with foil.
Put in fridge.
Topping.
1/2 cup sour cream, 2 Tbsp white sugar and whisk together
Pour over cheesecake.
Put in refrigerator for 4 hrs (good), 8 hrs (better), overnight (best).
Philadelphia cheesecake snack bars copycat recipe
These are the best dessert bars I have ever made! This copycat recipe of the original Philadelphia Cheesecake Snack Bars is also one of my most popular recipes! Follow my easy step-by-step instructions to make these yummy Philadelphia snack bars to see what I mean! ????
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Mason & Cash mixing bowl:
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Happy Calm Intro 24 by TaigaSoundProd
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Shiny Mirror Glaze Blueberry Cheesecake Entremet by Cupcake Savvy's Kitchen
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This delicious Mirror Glaze Cheesecake is so easy to make and very striking Entremet ! Follow my easy step by step tutorial for achieve the perfect shiny chocolate mirror glaze effect! Enjoy! Any No Bake Cheesecake is a winner with me!
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Shiny Chocolate Mirror Glaze Covered Mousse Bars:
Shiny Mirror Glaze Covered Tiramisu Cheesecake:
Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze:
INGREDIENTS:
Cheesecake Filling:
1 Cup Blueberries + Extra (Fresh or Forzen)
1/2 Cup Sugar
1 Tablespoon Water
1 Block Cream Cheese
300mL Thickened/Double Cream
1/3 Cup Sugar
2 Teaspoons Vanilla Bean Extract
4 Teaspoons Gelatine Powder
2 Tablespoons Hot Water
Shortbread Base:
400g Shortbread Biscuits
150g Unsalted Butter Melted
Mirror Glaze:
2 Teaspoons Gealtine
60mL Cold Water
100g Glucose/Light Corn Syrup
100g Sugar
50mL Water
70g Condensed Milk
100g White Chocolate
AmeriColor Violet Gel Color
Americolor Super Red Gel Color
Extra Blueberries to garnish (Fresh or Frozen)
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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Mirror Glaze Cake
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Junior's 3.25-lb Christmas Swirl Cheesecake on QVC
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