Chocolate mousse + Banana compote! PISANG COKLAT 2.0!
Mousse Cokelat dan Kompot Pisang
Chocolate Mousse Bananas with Banana Compote
Bahan
Chocolate mousse:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang pisang yang sudah matang, lalu potong kasar.
- Masak pisang dengan gula, brown sugar, dan garam sambil dihancurkan.
- Setelah mulai lembek, tambahkan lemon juice dan air, lalu masak dengan api kecil sekitar 10 menit sampai kental seperti selai.
- Pindahkan compote ke mangkuk, tutup dengan plastik wrap yang menempel, lalu biarkan dingin.
- Rendam gelatin lembaran di air dingin 8 sampai 10 menit, dan lelehkan dark chocolate di microwave.
- Didihkan susu cair dengan garam dan vanila, matikan api, lalu masukkan gelatin yang sudah diperas.
- Tuang susu ke coklat leleh dalam tiga kali tuangan sambil diaduk sampai rata, lalu sisihkan sampai hangat kuku.
- Kocok whipping cream dingin sampai soft peak.
- Campurkan sepertiga krim ke ganache dengan whisk, lalu masukkan sisanya dan aduk balik dengan spatula sampai rata.
- Masukkan mousse ke plastik segitiga, isi cetakan silikon pisang sebagian, ratakan ke pinggiran cetakan, lalu kulkas sampai agak set.
- Semprotkan banana compote di tengah, tutup lagi dengan mousse, hentakkan cetakan, lalu ratakan kelebihannya dengan spatula.
- Bekukan di freezer semalaman sampai benar-benar beku, lalu keluarkan dari cetakan.
- Untuk lapisan, lelehkan white chocolate couverture dan cocoa butter dengan perbandingan 1:1, beri pewarna kuning dan sedikit oranye, lalu saring.
- Tusuk mousse beku dengan lidi, celupkan ke lapisan coklat pada suhu 38 sampai 40 derajat, ulangi sekali lagi jika kurang tebal, lalu letakkan sampai set.
- Simpan di kulkas sekitar 2 jam agar teksturnya kembali lembut.
- Jika suka, lukis corak dengan pewarna water base yang dicampur alkohol, atau taburi cocoa powder.
Ingredients
Chocolate mousse:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh the ripe bananas, then cut them roughly.
- Cook the bananas with the sugar, brown sugar and salt, mashing them as they cook.
- Once they start to soften, add the lemon juice and water, then cook over low heat for about 10 minutes until thick like jam.
- Transfer the compote to a bowl, press plastic wrap onto the surface and let it cool.
- Soak the gelatin sheet in cold water for 8 to 10 minutes, and melt the dark chocolate in the microwave.
- Bring the milk to a boil with the salt and vanilla, turn off the heat, then stir in the squeezed gelatin.
- Pour the milk into the melted chocolate in three additions, stirring until smooth, then set aside until lukewarm.
- Whip the cold whipping cream to soft peaks.
- Whisk one third of the cream into the ganache, then add the rest and fold with a spatula until smooth.
- Put the mousse into a piping bag, partly fill the silicone banana molds, spread it up the sides, then chill until slightly set.
- Pipe the banana compote into the center, cover with more mousse, tap the mold, then scrape off the excess with a spatula.
- Freeze overnight until frozen solid, then unmold.
- For the coating, melt white chocolate couverture and cocoa butter in a 1:1 ratio, color it yellow with a little orange, then strain.
- Skewer the frozen mousse, dip it into the coating at 38 to 40 degrees, dip once more if it is too thin, then set aside until firm.
- Keep in the fridge for about 2 hours so the texture turns soft again.
- If you like, paint spots with water-based food coloring mixed with alcohol, or dust with cocoa powder.
Cook Mode
Chocolate mousse + Banana compote! PISANG COKLAT 2.0!
Chocolate mousse + Banana compote! PISANG COKLAT 2.0!
Bahan
Chocolate mousse:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang pisang yang sudah matang, lalu potong kasar.
- Masak pisang dengan gula, brown sugar, dan garam sambil dihancurkan.
- Setelah mulai lembek, tambahkan lemon juice dan air, lalu masak dengan api kecil sekitar 10 menit sampai kental seperti selai.
- Pindahkan compote ke mangkuk, tutup dengan plastik wrap yang menempel, lalu biarkan dingin.
- Rendam gelatin lembaran di air dingin 8 sampai 10 menit, dan lelehkan dark chocolate di microwave.
- Didihkan susu cair dengan garam dan vanila, matikan api, lalu masukkan gelatin yang sudah diperas.
- Tuang susu ke coklat leleh dalam tiga kali tuangan sambil diaduk sampai rata, lalu sisihkan sampai hangat kuku.
- Kocok whipping cream dingin sampai soft peak.
- Campurkan sepertiga krim ke ganache dengan whisk, lalu masukkan sisanya dan aduk balik dengan spatula sampai rata.
- Masukkan mousse ke plastik segitiga, isi cetakan silikon pisang sebagian, ratakan ke pinggiran cetakan, lalu kulkas sampai agak set.
- Semprotkan banana compote di tengah, tutup lagi dengan mousse, hentakkan cetakan, lalu ratakan kelebihannya dengan spatula.
- Bekukan di freezer semalaman sampai benar-benar beku, lalu keluarkan dari cetakan.
- Untuk lapisan, lelehkan white chocolate couverture dan cocoa butter dengan perbandingan 1:1, beri pewarna kuning dan sedikit oranye, lalu saring.
- Tusuk mousse beku dengan lidi, celupkan ke lapisan coklat pada suhu 38 sampai 40 derajat, ulangi sekali lagi jika kurang tebal, lalu letakkan sampai set.
- Simpan di kulkas sekitar 2 jam agar teksturnya kembali lembut.
- Jika suka, lukis corak dengan pewarna water base yang dicampur alkohol, atau taburi cocoa powder.
Ingredients
Chocolate mousse:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh the ripe bananas, then cut them roughly.
- Cook the bananas with the sugar, brown sugar and salt, mashing them as they cook.
- Once they start to soften, add the lemon juice and water, then cook over low heat for about 10 minutes until thick like jam.
- Transfer the compote to a bowl, press plastic wrap onto the surface and let it cool.
- Soak the gelatin sheet in cold water for 8 to 10 minutes, and melt the dark chocolate in the microwave.
- Bring the milk to a boil with the salt and vanilla, turn off the heat, then stir in the squeezed gelatin.
- Pour the milk into the melted chocolate in three additions, stirring until smooth, then set aside until lukewarm.
- Whip the cold whipping cream to soft peaks.
- Whisk one third of the cream into the ganache, then add the rest and fold with a spatula until smooth.
- Put the mousse into a piping bag, partly fill the silicone banana molds, spread it up the sides, then chill until slightly set.
- Pipe the banana compote into the center, cover with more mousse, tap the mold, then scrape off the excess with a spatula.
- Freeze overnight until frozen solid, then unmold.
- For the coating, melt white chocolate couverture and cocoa butter in a 1:1 ratio, color it yellow with a little orange, then strain.
- Skewer the frozen mousse, dip it into the coating at 38 to 40 degrees, dip once more if it is too thin, then set aside until firm.
- Keep in the fridge for about 2 hours so the texture turns soft again.
- If you like, paint spots with water-based food coloring mixed with alcohol, or dust with cocoa powder.
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