Message sent! Check your Phone



Mango Jelly and Milk Bavarois Parfait マンゴーゼリーとミルクババロアのパフェ

4y ago


Please Like/Fav/Leave me a comment and let me know what you liked about this video to help me make new videos lol Recipe: (レシピはHPでダウンロードできます。) ☆Please Follow Me: Official HP For RECIPE(レシピ): Google+: Twitter: Facebook: [Music] Titles: Kaytrolude; If you don't know; Beat Dis (all from an album titled " a mind of its own vol.2 upgrade") Artist: Karizma Label: R2 Records Buy here: Last scene where I am dancing: Title: Powder (6:23 Again) Artist: Jerome Sydenham & Kerri Chandler Label: Madhouse Records Buy here: Ingredients Milk Bavarois • 150ml of Heavy Cream • 2TBS of Water & 5g Gelatin • 150ml of Milk • 1/8 of Vanilla Bean Seeds or Essence • 2 Egg Yolks • 50g of Sugar • 1TSP Grand Marnier Mango Jelly • 2TBS of Water & 5g Gelatin • 200g of Mango Flesh for Puree (we need 1 Mango) • 15g of Sugar • 150ml Mango Juice (Orange juice would be great too) • Other fruits like strawberries and kiwi, as well as whipped cream for decoration Directions: Milk Bavarois 1. Add water into the Gelatin and leave it for a while. 2. Put heavy in cream in a bowl over ice water, and leave it for at least 5 min. Whip until just light and foamy. Check my video for the texture. 3. In a saucepan, put the milk and the vanilla bean seeds. If vanilla essence, add a few drops in the end after turning the heat off. 4. In a bowl, add egg yolks, and gradually add sugar while whisking. Whisk until the bright yellow turns lighter color. 5. Add 4 into 3 and put it all back into a saucepan. 6. Cook 5 at low heat and when you start noticing heat coming off the milk, add the gelatin, mix for 1 minute, and turn off the heat. Do not boil the milk! 7. Filter 6 into a bowl and chill the mixture over ice water until it becomes body temperature. 8. Add liquor into 7. 9. In 7, gradually add the whipped cream; mix gently. 10. Pour 9 into cups/glass or dishes of your choice; Refrigerate for at least 30 min to 1 hr till set. Mango Jelly 1. Add water into the Gelatin and leave it for a while. 2. Peel the skin off the mango, cut both sides of the seed off, cut into thin slices for decoration (store in the fridge till later); scoop off flesh of mango on the seed and put into a bowl. 3. Make sure to have at least 200g of mango flesh and puree using food processor. 4. In 3 (food processor container), add mango juice and put it all back into a saucepan. 5. In 4, add sugar, mix well; cook at low heat and once you start noticing some heat, add the gelatin into it; mix well and turn off the heat. 6. Cool down 5 over ice water until no longer warm. 7. Pour 6 over the milk bavarois and chill in the fridge for at least 1 hr. 8. Put decoration on the surface as you like and it is done! ENJOY!