MANGO + CHEESECAKE! Hyperrealistic egg!
Mango Cheesecake Bentuk Telur
Egg-Shaped Mango Cheesecake
Bahan
Cheesecake mousse:
Shell:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Mango coulis: rendam gelatin dalam air dingin.
- Masak mango puree, gula, dan perasan lemon di panci, aduk, lalu setelah mulai meletup kecilkan api dan masak 10 menit sampai sedikit mengental.
- Matikan api, peras gelatin, lalu masukkan ke mangga yang masih panas sampai larut.
- Setelah agak dingin, masukkan ke plastik segitiga, semprotkan ke cetakan silikon setengah lingkaran ukuran kecil, ratakan, lalu bekukan sampai benar-benar beku.
- Cheesecake mousse: rendam gelatin dalam air dingin selama 8 sampai 10 menit.
- Kocok cream cheese suhu ruang dengan gula halus yang sudah diayak, garam, dan vanilla memakai mixer kecepatan rendah sampai lembut saja, jangan sampai mengembang.
- Peras gelatin, lelehkan dengan susu cair panas, lalu tuang ke adonan cream cheese dan aduk rata.
- Kocok whipping cream dingin sampai soft peak.
- Masukkan sepertiga whipping cream kocok ke adonan cream cheese, aduk, lalu masukkan sisanya dan aduk rata, kemudian pindahkan ke plastik segitiga.
- Keluarkan mango coulis yang sudah beku dari cetakan, lalu tangkupkan dua belahan menjadi satu.
- Isi cetakan silikon bentuk telur dengan mousse kira-kira setengah penuh, ketuk-ketuk agar tidak ada udara, lalu tekan mango coulis beku ke tengahnya.
- Tambahkan mousse sampai penuh, ratakan kelebihannya dengan spatula, tutup dengan plastic wrap, lalu simpan di freezer sampai benar-benar beku.
- Shell: lelehkan cocoa butter dan white chocolate couverture dengan perbandingan 1 banding 1.
- Beri pewarna makanan oil based (cokelat, oranye, dan sedikit kuning), blender dengan hand blender sampai warnanya rata, lalu saring ke gelas yang ukurannya sesuai dengan telur.
- Keluarkan telur mousse yang sudah beku keras dari cetakan, tusuk dengan tusuk sate, lalu celupkan ke lapisan cokelat pada suhu sekitar 38 sampai 39 derajat.
- Angkat dan balik agar lapisan tidak menggumpal di atas, tunggu sampai shell mengeras, lalu lepaskan tusuknya dan letakkan di atas tray beralas baking paper.
- Kerjakan sampai habis, lalu susun di tempat telur.
Ingredients
Cheesecake mousse:
Shell:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mango coulis: soak the gelatin in cold water.
- Cook the mango puree, sugar, and lemon juice in a saucepan, stir, then once it starts to bubble lower the heat and simmer for 10 minutes until slightly thickened.
- Turn off the heat, squeeze out the gelatin, then stir it into the hot mango mixture until dissolved.
- Once it has cooled a little, transfer to a piping bag, pipe into a small half-sphere silicone mold, level the tops, then freeze until completely solid.
- Cheesecake mousse: soak the gelatin in cold water for 8 to 10 minutes.
- Beat the room-temperature cream cheese with the sifted powdered sugar, salt, and vanilla using a mixer on low speed just until smooth, without letting it get fluffy.
- Squeeze out the gelatin, melt it in the hot milk, then pour it into the cream cheese mixture and stir until even.
- Whip the cold whipping cream to soft peaks.
- Fold one third of the whipped cream into the cream cheese mixture, then fold in the rest until even, and transfer to a piping bag.
- Unmold the frozen mango coulis, then press two halves together into one.
- Fill the egg-shaped silicone mold about halfway with mousse, tap it to remove air, then press the frozen mango coulis into the center.
- Top up with mousse until full, scrape off the excess with a spatula, cover with plastic wrap, then freeze until completely solid.
- Shell: melt the cocoa butter with the white chocolate couverture in a 1 to 1 ratio.
- Add oil based food coloring (brown, orange, and a little yellow), blend with a hand blender until the color is even, then strain into a glass sized to fit the eggs.
- Unmold the rock-solid frozen mousse eggs, pierce each with a skewer, then dip into the chocolate coating at about 38 to 39 degrees.
- Lift and turn it over so the coating does not pool on top, wait until the shell hardens, then pull out the skewer and place it on a tray lined with baking paper.
- Repeat until all are coated, then arrange them in an egg carton.
Cook Mode
MANGO + CHEESECAKE! Hyperrealistic egg!
MANGO + CHEESECAKE! Hyperrealistic egg!
Bahan
Cheesecake mousse:
Shell:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Mango coulis: rendam gelatin dalam air dingin.
- Masak mango puree, gula, dan perasan lemon di panci, aduk, lalu setelah mulai meletup kecilkan api dan masak 10 menit sampai sedikit mengental.
- Matikan api, peras gelatin, lalu masukkan ke mangga yang masih panas sampai larut.
- Setelah agak dingin, masukkan ke plastik segitiga, semprotkan ke cetakan silikon setengah lingkaran ukuran kecil, ratakan, lalu bekukan sampai benar-benar beku.
- Cheesecake mousse: rendam gelatin dalam air dingin selama 8 sampai 10 menit.
- Kocok cream cheese suhu ruang dengan gula halus yang sudah diayak, garam, dan vanilla memakai mixer kecepatan rendah sampai lembut saja, jangan sampai mengembang.
- Peras gelatin, lelehkan dengan susu cair panas, lalu tuang ke adonan cream cheese dan aduk rata.
- Kocok whipping cream dingin sampai soft peak.
- Masukkan sepertiga whipping cream kocok ke adonan cream cheese, aduk, lalu masukkan sisanya dan aduk rata, kemudian pindahkan ke plastik segitiga.
- Keluarkan mango coulis yang sudah beku dari cetakan, lalu tangkupkan dua belahan menjadi satu.
- Isi cetakan silikon bentuk telur dengan mousse kira-kira setengah penuh, ketuk-ketuk agar tidak ada udara, lalu tekan mango coulis beku ke tengahnya.
- Tambahkan mousse sampai penuh, ratakan kelebihannya dengan spatula, tutup dengan plastic wrap, lalu simpan di freezer sampai benar-benar beku.
- Shell: lelehkan cocoa butter dan white chocolate couverture dengan perbandingan 1 banding 1.
- Beri pewarna makanan oil based (cokelat, oranye, dan sedikit kuning), blender dengan hand blender sampai warnanya rata, lalu saring ke gelas yang ukurannya sesuai dengan telur.
- Keluarkan telur mousse yang sudah beku keras dari cetakan, tusuk dengan tusuk sate, lalu celupkan ke lapisan cokelat pada suhu sekitar 38 sampai 39 derajat.
- Angkat dan balik agar lapisan tidak menggumpal di atas, tunggu sampai shell mengeras, lalu lepaskan tusuknya dan letakkan di atas tray beralas baking paper.
- Kerjakan sampai habis, lalu susun di tempat telur.
Ingredients
Cheesecake mousse:
Shell:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mango coulis: soak the gelatin in cold water.
- Cook the mango puree, sugar, and lemon juice in a saucepan, stir, then once it starts to bubble lower the heat and simmer for 10 minutes until slightly thickened.
- Turn off the heat, squeeze out the gelatin, then stir it into the hot mango mixture until dissolved.
- Once it has cooled a little, transfer to a piping bag, pipe into a small half-sphere silicone mold, level the tops, then freeze until completely solid.
- Cheesecake mousse: soak the gelatin in cold water for 8 to 10 minutes.
- Beat the room-temperature cream cheese with the sifted powdered sugar, salt, and vanilla using a mixer on low speed just until smooth, without letting it get fluffy.
- Squeeze out the gelatin, melt it in the hot milk, then pour it into the cream cheese mixture and stir until even.
- Whip the cold whipping cream to soft peaks.
- Fold one third of the whipped cream into the cream cheese mixture, then fold in the rest until even, and transfer to a piping bag.
- Unmold the frozen mango coulis, then press two halves together into one.
- Fill the egg-shaped silicone mold about halfway with mousse, tap it to remove air, then press the frozen mango coulis into the center.
- Top up with mousse until full, scrape off the excess with a spatula, cover with plastic wrap, then freeze until completely solid.
- Shell: melt the cocoa butter with the white chocolate couverture in a 1 to 1 ratio.
- Add oil based food coloring (brown, orange, and a little yellow), blend with a hand blender until the color is even, then strain into a glass sized to fit the eggs.
- Unmold the rock-solid frozen mousse eggs, pierce each with a skewer, then dip into the chocolate coating at about 38 to 39 degrees.
- Lift and turn it over so the coating does not pool on top, wait until the shell hardens, then pull out the skewer and place it on a tray lined with baking paper.
- Repeat until all are coated, then arrange them in an egg carton.
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