Welcome to How To Cook That I'm Ann Reardon and today we're making a yummy
vanilla mousse with a fresh strawberry sauce in the centre all covered in a
pretty rose flavoured jelly. This week's notification squad shoutout goes to Tahmina,
Liss, Megan, Lisa and Hannah. For your chance at a shout out subscribe to How
To Cook That and write 'done' in the comments for me. To make the centre of
this dessert you will need eggs flour sugar water milk and butter. Place the
sugar and the water and the milk and the butter into a pan and all these recipe
quantities are on the howtocookthat.net website for you and I'll link to that
below. Place that over a high heat leaving it until the butter is melted
and then add in the flour all at once whisking it through and then you'll need
to swap to a spoon because this is going to get really thick. Once it is thick I
want you to keep stirring it over the heat for at least another minute until
you get a firm ball of dough. Take it off the heat and add your eggs in one at a
time whisking that through. Keep whisking and use your muscles this is really
still quite thick add in all of those eggs and then keep whisking until you
get a smooth paste like this. Place that into a piping bag fitted with a round
tip and pipe small dollops onto a tray if you don't have a piping bag you can
just use a ziplock bag and cut the corner of it. Now use your finger to
gently press down each of the tops you'll need to dip your finger in some
water first before you do this or the dough will stick to your finger. Lightly
spray the tops with cooking oil and then place that in the oven at 200 degrees C
or 390 degrees F. Just until they puff up and they turn golden. This is called
choux pastry and it's the same pastry that you used to make it eclairs,
profiteroles and croquembouche and i'll link you to all those recipes at the end.
While they're cooling grab some strawberries some icing sugar and
masala, now masala is just a sweet Italian dessert wine and you can leave
that out if you prefer. Slice up your strawberries into quarters and then
place them into the pan with the icing sugar and the masala or swap that for
water if you want. Heat that over a high heat just keep stirring it and allow it
to come to the boil and then you want to simmer it for a few minutes until those
strawberries are softened. Mash that with a potato masher or if you
have a blender or a baymix you can use that instead just to get all the lumps
out and that they're really easy to make fresh yummy strawberry sauce that you
can use on any dessert. For the jelly on the outside you're going to need water,
sugar, gelatin, food colouring and flavouring I'm using rosewater in mine
and a little bit of glycerin. Add the gelatin shapes to the water and I get
asked a lot of questions about what's the difference between gelatin sheets
and gelatin powder ... the sheets set clearer and have less taste than the powder so
if it's an element of your dessert that needs to be particularly clear or has a
very delicate flavor use the sheets but they are more expensive
so you'd powdered gelatin for everything else. After a minute the sheets will be
soft just squeeze out some of the water and place them aside in a separate bowl.
Add the sugar to the water along with the flavouring of your choice and the
glycerin. The glycerin here just makes a jelly a bit more flexible and less prone
to breaking. Then add the amount of food colouring that you want and heat that in
the microwave or on the stovetop until it just starts to boil. Add the gelatin
back in and stir it until it dissolved. Now pour that into a tray lined with
plastic wrap and leave it in the fridge to set. for a yummy vanilla mousse you
need milk, sugar, egg yolks, cornflour, gelatin and vanilla beans and you'll
need some cream a bit later on too. Cut your vanilla beans in half and scrape
out the seeds if you can't get vanilla beans you can use vanilla essence here
instead. Pour some of the milk into the gelatin and stir it well and then just
leave that to absorb all the moisture. Place the rest of your milk into a pan
and add in the seeds from your vanilla bean put the egg yolks in with the sugar
and add the cornflour or the cornstarch in there too and mix that up really well.
Bring the milk mixture to the boil and then pour in a little bit of that into
your eggs and stir that to combine it until the eggs are all mixed through and
it's thinned down a bit and then pour that egg yolk mixture into the pan and whisk
that until it thickens. Once it is thick continue to stir it
over the heat for about 30 seconds more so it cooks all that flour. Take it off
the heat and add in your gelatin and keep stirring that until the gelatin is
all melted in and it's all mixed through. Place plastic wrap over the top and push
it down so it's touching the surface of the custard and this is going to stop a
skin forming on top and you want to leave that to cool to room temperature.
Take your profiteroles and fill each one with your strawberry sauce, you just want
to pipe in the sauce until you feel that pastry start to expand and then you'll
know that it's full. Once your custard is cooled to room temperature measure out
your cream and split it into two bowls add half of your custard into one bowl
and whip it on high speed until it is thick and smooth. Place some of the
mousse into a hemisphere mold and add a profiterole
into the centre of each one. Make sure the mousse is coming to the top of the
mold and then place them into the freezer. Once they're frozen you can just
tip them out of the mold then refill the bottom of the mold with the other half
of the mousse. When you prepare this half of the mousse you will need to heat the
custard mixture slightly before whipping the cream into it because it will have
set. Add the other half on top pushing down so that the mousse joins together
and then you want to freeze that again. Take your jelly out of the
fridge and place a sheet of baking paper on top and then just flip that over like
that. Peel off the plastic wrap, cut off the crooked edge and then make straight
cuts to make little squares of jelly. Take one of your desserts out of the mold and
place it onto a serving plate then take a square of jelly and place it onto a
hot tray let the bottom melt a little and then add it onto the frozen dessert.
If you just hold it there for a second the coldness of the dessert will set the
jelly underneath gluing it into place. Continue to do that adding them all over
the entire dessert. Now you can leave it just like that or you can cut some
squares into quarters and add them into the gaps and then you have a pretty
dessert with yummy strawberry sauce in the centre. Click here to go to the How
To Cook That shop here for the croquembouche recipe and here for the latest
video. Let me know what you'd like to see next. Make it a great week and I'll see
you on Friday
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