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Dragon Ball Mousse Cake ドラゴンボール・ムースケーキ #dragonball #ドラゴンボール #鳥山明 #moussecake

Added on Mar 30, 2024 | Chocolate Cacao

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Cacao ! ∴∵ゞ(´ω`*) ♪
May the cacao be with you.

0:00 Introduction
0:05 Pâte de fruits
0:22 Biscuits au chocolat
0:45 Passion cheese mousse
1:42 Glaze
2:08 Star jelly

[Passion fruit cheese cream] Silikomart SF102 x 5
300g : Mascarpone cheese
75g : Egg yolk
90g : Granulated sugar
50g : Passion fruit puree
180g : Fresh cream (41%)
14g : Gelatin
54g : Water
Fold granulated sugar into egg yolks
Raise the temperature to about 50°C while boiling water.
Let stand firmly.
Stir in the mascarpone.
Fold in the coffee syrup.
Dissolve the gelatin and add it.
Beat in the cream until combined.

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[Sponge (biscuit chocolat) ] 17.5 x 17.5 cm
A - Egg yolk: 28g
A - Granulated sugar: 22g
B - Egg whites: 44g
B - Granulated sugar: 22g
Cocoa powder: 12g
[How to make biscuit chocolat]
1. Whisk A
2. Whisk B
3. Mix 1/3 of the meringue into the egg yolks and add the cocoa powder and combine with a rubber spatula.
Add the remaining meringue and mix until combined.
Preheat oven to 180°C and bake for 10-12 minutes.

[Raspberry - Pâte de fruits]
A - Raspberry puree : 260g
A - Granulated sugar : 60g
Gelatin plate : 6g
[Preparation]
1. Soak the gelatin in cold water.
2. Put ingredients A into a small saucepan, heat and mix thoroughly.
3. remove from heat after boiling, cool to 60°C, mix in the gelatin and kirsch, and freeze.

[Star jelly]
80g : Strawberry Syrup
2g : Plate gelatine

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