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510 Views • Nov 4, 2024 • Click to toggle off description
Each bite is a delightful combination of sweetness and depth, soft yet slightly elastic.
Mascarpone 250g
Granulated Sugar 55g
Eggs 110g
Whipping Cream 160g
Cornstarch 12g
Lemon Juice 3g
Honey 8g
Butter 10g
Whipping Cream 180g
Granulated Sugar 22g
Pistachio Paste 30g
Hot Milk 90g
Gelatin 8g
1 Whip the mascarpone cream until smooth, then mix in the butter until well combined.
2 Add cornstarch and mix until uniform, then add granulated sugar and mix until well incorporated.
3 Add the eggs and mix until uniform, then incorporate lemon juice, honey, and whipping cream, mixing until smooth. Strain and pour into cup molds.
4 Bake in a water bath at 200°C (upper heat) and 190°C (lower heat) for 25 minutes.
5 To make the mousse, combine whipping cream, granulated sugar, and pistachio paste in a bowl and mix until smooth.
6 Stir hot milk into softened gelatin until well combined, then mix thoroughly and pour over the cooled cake.
7 Chill until set, then decorate with whipped cream and raspberries.
#bakefromscratch
Views : 510
Genre: Howto & Style
License: Standard YouTube License
Uploaded At Nov 4, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 5 (0/32 LTDR)
100.00% of the users lieked the video!!
0.00% of the users dislieked the video!!
User score: 100.00- Masterpiece Video
RYD date created : 2024-11-05T22:31:56.880826Z
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4 Comments
Top Comments of this video!! :3
looks sooo good : D can u try making a pudding???
1 |
@shaniabelle_cake
3 weeks ago
Mascarpone 250g
Granulated Sugar 55g
Eggs 110g
Whipping Cream 160g
Cornstarch 12g
Lemon Juice 3g
Honey 8g
Butter 10g
Whipping Cream 180g
Granulated Sugar 22g
Pistachio Paste 30g
Hot Milk 90g
Gelatin 8g
1 Whip the mascarpone cream until smooth, then mix in the butter until well combined.
2 Add cornstarch and mix until uniform, then add granulated sugar and mix until well incorporated.
3 Add the eggs and mix until uniform, then incorporate lemon juice, honey, and whipping cream, mixing until smooth. Strain and pour into cup molds.
4 Bake in a water bath at 200°C (upper heat) and 190°C (lower heat) for 25 minutes.
5 To make the mousse, combine whipping cream, granulated sugar, and pistachio paste in a bowl and mix until smooth.
6 Stir hot milk into softened gelatin until well combined, then mix thoroughly and pour over the cooled cake.
7 Chill until set, then decorate with whipped cream and raspberries.
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