235 g heavy cream 2 g coffee mix and boil together 15 g gelatin 100 g chocolate add ,wait until fulli desolved add 60g bailey whiskey mixed and put in the fridge for 4 hours
Thanks for the tutorial! Earlier I tried making a montee from another recipe but it didn't turn out well. The insight from this video, and watching the other video very carefully, is it seems you really have to add in the gelatin early, *when it's still steaming,* so the gelatin melts and hydrates correctly. Probably around 170-190 F. Then you need to *really* blend the cream/gelatin mixture with the chocolate so the gelatin is thoroughly mixed in. In my case I added gelatin powder (strike one) to a lukewarm cream/chocolate/etc. mix (strike 2). it looked like it set properly in the fridge, but when I tried whipping it, it looked like weird cottage cheese but with smaller granules. I was able to heat it to dissolve what I assume are incorrectly set gelatin chunks with a double boiler, then chill it back down to a thick paste with an ice bath but didn't try having it set again in the fridge for another couple hours (strike 3?). After that I couldn't get it to whip into the soft peaks.
Continue whipping until you see wrinkles on the cream, stop the mixer and check that the cream is stable, if it is necessary to whip more, whip for a few more seconds, good luck
Thankkkkk youuuuu
235 g heavy cream
2 g coffee mix and boil together
15 g gelatin
100 g chocolate add ,wait until fulli desolved add
60g bailey whiskey mixed and put in the fridge for 4 hours
Super recipe .Thanks
Thanks for the tutorial!
Earlier I tried making a montee from another recipe but it didn't turn out well. The insight from this video, and watching the other video very carefully, is it seems you really have to add in the gelatin early, *when it's still steaming,* so the gelatin melts and hydrates correctly. Probably around 170-190 F. Then you need to *really* blend the cream/gelatin mixture with the chocolate so the gelatin is thoroughly mixed in.
In my case I added gelatin powder (strike one) to a lukewarm cream/chocolate/etc. mix (strike 2). it looked like it set properly in the fridge, but when I tried whipping it, it looked like weird cottage cheese but with smaller granules. I was able to heat it to dissolve what I assume are incorrectly set gelatin chunks with a double boiler, then chill it back down to a thick paste with an ice bath but didn't try having it set again in the fridge for another couple hours (strike 3?). After that I couldn't get it to whip into the soft peaks.
Thank you for recipe
Excellent
Thanks chef
My pleasure
Hola. Saludos desde chile. Su receta se ve genial. ¿Cuanto de gelatina en polvo tendria q usar???
15 gramos
Very nice
Thanks
thanks
well done
How long do we whip it for, with Kitchenaid, until we get to this beautiful ribbon stage? How about by hand?
Continue whipping until you see wrinkles on the cream, stop the mixer and check that the cream is stable, if it is necessary to whip more, whip for a few more seconds, good luck
I only have 200g of liquid whipping cream so how many other ingredients should I reduce?
اول مرة ارى قناتك
واعجبتني ، واشتركت ،
من اي بلد انت لو سمحت ؟
Do you have pateve version?
?? Do You mean pareve
@@Roshel-Patisserie yes
Soon I will start making Parve recipes and also kosher for Passover@@irinashakarova1945
How many gelatin leaves is equal to 15g gelatin solution??
3 hojas
היי שלום האם זה מתאים למילוי עוגה שכבות אשמח לדעת ?
עד שלוש שכבות אני מאמין שלא תהיה בעיה , אבל לא עוגת קומות בהצלחה