春らしい色合いの三層のムースケーキを作りました。ムースのベースは一つだから三層でもそんなに手間はかかりません。優しい味でもコクがあってとっても美味しいので、ぜひ作ってみてください❣️
使用している材料で通常スーパーに置いてないものについては、下の方にアマゾンのリンクがありますので、よかったらご覧になってください🤗
【材料】直径12㎝ 1台分(15㎝:1.5倍、18㎝:2倍)
グラニュー糖 15g
牛乳 120g
紅茶 5g
ビスケット 45g
バター(有塩) 20g
粉ゼラチン 4g(+水20g)
ホワイトチョコ 80g
牛乳 30g
生クリーム 200g
粉ゼラチン 3g(+水15g)×2
ギリシャヨーグルト 100g
ハチミツ 少々
キルシュ(なくてもOK) 少々
桜パウダー 小さじ1/2 -1
桜の花の塩漬け 少々
ルビーチョコまたは
ストロベリーチョコ 少々
(使用している材料について)
パイオニア企画 桜パウダー 50g
https://amzn.to/3ZcgvKR
桜の塩漬け 100％国産 色が濃く香りが強い八重桜使用 桜餅 桜茶 約30名分 [悩まない塩抜き説明書付き] 桜の名所 小田原産 60g
https://amzn.to/42IWCOw
NEWフレンチケーキピック-1(100枚) NF-PC1
https://amzn.to/40whxSY
(アマゾンアソシエイトリンクを使用しています)
関連動画
桜と紅茶のムースケーキ/Sakura(Cherry blossoms) and tea mousse cake
https://youtu.be/oDMwjFgDyO0
とろける桜のホワイトチョコムース オーブンなしで作れる春の真っ白なスイーツ NoBake Sakura White Chocolate Mousse｜HidaMari Cooking
https://youtu.be/rKhVo9k3TBs
【春レシピ】パティシエによる桜と抹茶のダブルムース🌸
https://youtu.be/kcNCIahecAs
【ingredients】 Diameter 12 cm (15 cm: 1.5 times, 18 cm: 2 times)
15g granulated sugar
Milk 120g
Black tea 5g
Cookie 45g
20g butter (salted)
Powdered gelatin 4g (+ water 20g)
White chocolate 80g
Milk 30g
200g heavy cream
Powdered gelatin 3g (+ water 15g) x 2
Greek yogurt 100g
a little honey
a little kirsch (optional)
Sakura powder 1/2 -1 teaspoon
A little bit of salted cherry blossoms
A little bit of ruby chocolate or strawberry chocolate
how to make
(1) Put granulated sugar and milk in a small pot and heat over medium heat. When the granulated sugar dissolves, add tea.
Bring to a boil, then simmer for 1-2 minutes and allow to cool.
(2) Put the cookie in a plastic food bag, add melted butter that is not too hot, and crush them finely.
Put it in a mold and press it flat.
(3) Soak powdered gelatin with water
(4) Add milk to the white chocolate and heat in the microwave for about 15 seconds to melt.
"Mix the middle to dissolve."
(5) Whisk fresh cream, add little by little to 4 and mix until uniform.
(6) Strain (1) into a measuring cup, heat (3) in the microwave for 5-10 seconds to melt, mix quickly, and cool to about 20 degrees.
Add (5) and mix until the volume reaches 200ml. Cool until thickened, then pour over (2) and chill in the refrigerator for at least 30 minutes.
(7) Make a white layer. Soak the powdered gelatin in water.
(8) Add Greek yogurt to (5) and mix well. Taste and add some honey and kirsch (optional).
Measure 200ml with a measuring cup.
(9) Heat (7) in the microwave for 5-10 seconds to melt and mix quickly. Immediately pour it over (6) and chill in the refrigerator for at least 20 minutes.
(10) Make a cherry-colored layer. Soak the powdered gelatin in water.
(11) Measure 200ml of (5) with a measuring cup.
(12) Dissolve the cherry blossom powder in a small amount of water and mix it into (11) little by little. If you make it a little darker than your favorite color, it will be just right later.
(13) Heat (10) for 5-10 seconds to melt and mix quickly. Immediately pour it over (6) and chill in the refrigerator for at least 2 hours.
(14) Gently shake the salted cherry blossoms in water to remove the salt. Soak in fresh water for 20 minutes or more.
(15) Place (14) on kitchen paper and heat in the microwave for 1-2 minutes.
(16) Sprinkle ruby chocolate or strawberry chocolate on top of (13).
(17) Complete with cherry blossoms!
#桜スイーツ #ムースケーキ