Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a refreshing blueberry rare cheese cake perfect for summer.
White chocolate also has a slight scent and the softness of mousse cake, making it very tasty.
0:00 Opening
0:26 OREO Bottom
1:43 Blueberry Cheese Dough
6:06 Blueberry Sauce
8:02 Blueberry Decorations
10:16 Tasting
11:10 Cacao notes (failure on the burner)
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White Chocolate-Scented Blueberry Rare Cheese Dough
- Bottom
Oreo: 12 pieces
Butter: 30g
- How to make
Crush Oreos with cream.
Mix with melted butter.
Place in the bottom of an 18cm round mold and refrigerate.
- Blueberry Rare Cheese Dough
A - Blueberries (frozen): 320 g
A - Lemon juice: 30g
A - Granulated sugar: 80g
B - Powdered gelatin: 15g
B - Water: 60g
C - cream cheese: 200g
C - granulated sugar: 30g
C - Plain yogurt: 200g
D - white chocolate: 80g
D - Fresh Cream: 80g
Fresh cream: 100g
- How to make
Heat the frozen blueberries, lemon juice, and granulated sugar in a saucepan.
Bring to a boil, then simmer over low heat for about 10 minutes.
When the mixture thickens slightly, transfer to a container and mix with a blender or mixer.
Blend gelatin in cold water.
Warm the cream cheese in the microwave, knead it individually, and mix in the granulated sugar.
Add the yogurt.
7. Mix the chopped white chocolate and the warm cream (D), emulsify and add to the cheese mixture.
Heat the softened gelatin in the microwave to 50-60°C. Mix thoroughly and add to the cheesecloth.
Mix in the blueberry puree.
Pour into a mold and set in the refrigerator.
- Blueberry sauce
E - Blueberries (frozen): 160 g
E - Lemon juice: 15g
E - granulated sugar: 40g
F - Gelatin powder: 2g
F - Cold water: 8g
- How to make
1. Put E in a pot, bring to a boil, reduce to a simmer and pour into a blender.
Blanch the gelatin powder in cold water, warm it in the microwave, mix it and add it to E.
When the mixture thickens, pour over the cake and spread.
- Nappage
Gelatin powder: 3g
Water: 50g
Granulated sugar: 8g
- How to make
Add cold water to the gelatin powder and let it soften.
Heat in a microwave oven to 50-60℃ and mix well.
Add granulated sugar, dissolve, and let cool until thickened.
Peppermint: appropriate amount
Silicones spatula
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Small pentode (placed on the gas stove)
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Couverture white chocolate
Valrhona "Fave Evoire
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Silicon whipper TOMIZ
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Scoop spoon
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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YAMAMOTO Multi-Speed Mixer YE-MM41W
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Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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