NINE SALMON RECIPES
this is dulce delight. hi, there is nothing more welcoming than a flower bouquet. that's why today i'm gonna welcomemyself to the food tube by teaching you how to make a miniature edible flower bouquet this is a treat that consists of a silky lime mousse involved in a very crunchy honey tuile,more welcoming than that just the same old hug. i came to my farmers market here in manhatten to buy some organic chamomile to decorate my dessert here at the union square greenmarket you can only find regional growers the local
producers vans so everything you see isproduced right here in new york chamomile is an edible flower but in order to be edible it cannot be sprayed with anything you can make teas with it and the flower itself tastes like apples let's go back home to make our super delicious and fluffy mousse first step to make our white chocolate lime mousse, is to actually melt some white chocolate in a bain-marie and chocolate in general is very sensitive to high temperatures
and a good quality white chocolate means atleast 35 percent cocoa solids. place 150 grams of white chocolate over a pan with simmering water keep stirring until the chocolate iscompletely melted but never let the bottom of the bowl touch the water, like i said chocolate is very sensitive to high temperatures now it's time to infuse the cream with the flavours in a pan add 80ml of heavy cream 7chamomile flowers and the zest from one lime only thegreen part because the white pif is
very bitter bring the mixture to a boil, as soonas it boils, turn off the heat and put the lid on, let it steep for 10minutes this way the cream's gonna get all the good flavours so one gelatin sheet in cold water until soft then squeeze the moisture out, add it tothe warm cream and stir until it dissolves, pastry chefs, they really prefer gelatin sheets instead of the powder because it sets the desert in amore delicate way in case you're vegetarian you can totally substitute for agar agar
and the good thing about using gelatin is that you canavoid the egg whites which is something that some people areconcerned to consume raw i'm not because i trust my chickens ahundred percent right if you don't trust yours this is a good mousse for you sift the cream over the melted chocolate and stir to combine let this mixture cool completely at roomtemperature whip 160ml of cold heavycream to soft peaks the technique is freestyle just keep thewhisk moving and don't put too much strain
this is where the fluffliness of the mousse is, a soft peak perfect. add the chocolate mixture to the whipped cream and stir carefully to combine, be aware that if the chocolate is still warm, the whipped cream is gonna deflate and you're gonna lose all that amazing fluffiness in the mousse it's raining spinach, hallelujah if you think your mousse should be greener and morewelcoming this is what you're gonna use to dye itand if you think that i couldn't be more ridiculous
think twice. hallelujah this was the first version of this take sothings can definitely get worse back to the recipe you're gonna put 2 cups of spinach in your blender blend it with 3tablespoons of water your gonna make like a green juice and thenyou're gonna sift it and reduce on low heat. this is going to create an amazing, amazing natural food colouring nature rules, raining spinach no it will not taste like spinach
our welcoming dessert just need alittle case a little wrap i would call it a little hug, to make the honey tuiles add to a bowl, 2 egg whites, 50 grams of flour 50 grams of icing sugar 60 mlsof honey and fifty grams of butter mix it all to combine and the batter is ready this is a super versatile recipe youcan use this for numerous dessert, over a silpat or parchment paper i'm going to place this stencil i made with littlerectangles up nine by 11 centimetres
i used acetate paper that you can findthat at any stationary store or you can even use regular paper justdon't eat paper, spread a thin layer over the stencil and lift it all the rectangles should be beautiful underneath see stencils are very useful bake it in apreheated oven for 10 minutes or until it's golden brown when it's still warm the tuiles is completely malleable that's where the action begins lift oneat a time and carefully roll each to form a cone if perhaps in the middle of theprocess your tuile cools down and hardens don't worry, 30 seconds back in the oven and it's all pliable again, make sure to press
down where you overlap, the tuile should glue them together and just like this we have a beautiful miniature edible bouquet after it cools down it gets super crunchy a good idea is to fill little containers with sugar so you can have your bouquets displayed pipe in your velvety lime mousse and decorate with the chamomile flowers whoops, almost. a little final touch and our edible flower bouquets are finallyready
with this honey tuile you've such a nice crunchy texture to the silky smooth mousse, its a perfectcombination once you pipe the mousse in, the tuile will start to get a little soggy so do that only close to the time thatyou're gonna serve your guests you're welcoming guests.this was my mini flower bouquet of white chocolate and lime moussei hope you liked it and see you next - and see you next week with another scrumption dessert, right there on my channel aw, you're still here so i'm pretty sure youliked this video
come visit my channel for more creativepastries with regionally sourced ingredients if you like mousse, i have several other mousse recipes there yes i do. thank you for watching. bye.
