Chestnut Mousse with Caramel Glaze 栗の甘露煮ムース、キャラメルソースかけ

Chestnut Mousse with Caramel Glaze 栗の甘露煮ムース、キャラメルソースかけ

For mousse – recipe is in the description box Candied chestnuts Bloomed gelatin Sugar Egg yolk Salt Let it cool Cream cheese Strained chestnuts Yogurt Vanilla oil Strain Heavy cream Mousse mixture is ready Press the mousse to the sides Chestnuts Freeze overnight Biscuit dough Butter Sugar Egg yolk Vanilla oil Cake flour + pure cocoa Allow the flour to absorb the moisture Leave in the fridge for at least 1 hour Next morning Roll to 3mm thick Bake at 180℃ for 15 minutes Baked Using the remaining heat in the oven, roast the nuts The nuts are now brittle For decoration Caramel sauce Gelatin Corn starch Sugar Add the warmed water – a small drop away from heat at first It may look as if you have sugar lumps but they will melt All the water is in Corn starch Salt Heavy cream, warmed When you get bubbles again, remove from heat Gelatin Let it cool to around 27℃ Frozen mousse – it takes ages to get one out 30℃ – warm enough to melt the mousse Use the heat for glue effect Back to the freezer until caramel sauce is cool enough Caramel sauce has cooled to 27℃ I should have used a container with a neck The eating scene was horribly out of focus! Sorry!! Thank you for watching If you liked this video Please subscribe

【INGREDIENTS】
★ Mousse
200cc Heavy cream (43% fat)
100g Cream cheese
50g Yogurt
1 Egg yolk
8g Gelatin powder (bloomed with 40cc water)
70g Sugar
1 Packet of sweet chestnuts
1tsp Vanilla oil
Pinch of salt

★ Chocolate Biscuits
80g Cake flour
8g Pure cocoa
1 Egg yolk
40g Sugar
40g Butter
1tsp Vanilla oil

★ Caramel Glaze
200g Sugar
200cc Water
200cc Heavy Cream (43%)
15g Corn starch
8g Gelatin sheets
Pinch salt

★ Decoration
Hazelnuts and part of chestnuts – optional

【材料】
★ ムース生地
200cc 生クリーム (脂肪分43%)
100g クリームチーズ
50g ヨーグルト
1 卵黄
8g 粉ゼラチン (40ccの水でふやかす)
70g 砂糖
1 袋　栗の甘露煮
1tsp バニラオイル
塩少々

★ ココアビスケット生地
80g 薄力粉
8g 純ココア
1 卵黄
40g 砂糖
40g バター
1tsp バニラオイル

★ キャラメルソース
200g 砂糖
200cc 水
200cc 生クリーム (43%)
15g コーンスターチ
8g 板ゼラチン
塩少々

★ 飾り
ヘーゼルナッツおよび栗 － 適宜

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【ブログ】四季成り果樹園芸
【Google Blog】Everbearing Fruit Tree Garden & Kaiken Taiga
https://shikinarikajuengei.blogspot.com/
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#SweetChestnutMousse#CaramelGlaze#キャラメルソースかけ栗のムース