Welcome To HOW TO COOK THAT I am ANN REARDON
Today after an overwhelming number of requests we are making a youtube play button dessert.
One of the biggest questions I had from the twitter dessert was can I use cake for the
logo instead of cremeux.
So we will use cake in the middle of this one, which as you can see doesn't give as
sharp a line as you'd get with using the cremeux but is easier to do.
Firstly bake a sponge cake you can use a packet mix, you can use a recipe that's on the website
howtocookthat.net or you can buy a cake it's up to you.
Then print out the youtube play button in a size that fits your container.
Cut out the arrow and use it as a guide and to cut lots of triangles of cake from the
sponge cake.
Once you've cut them you need to trim them to make them straight on the top and the bottom
and to take off the darker coloured cake.
I am making more triangles than I need here, we only have a few people coming over for
dessert so I am not going to fill the container all the way to the top with the mousse, but
I am putting the cake to the top so I don't have to guess exactly where the mousse will
come up to.
Line up your triangles of cake and then push a skewer into the centre to hold them together.
Place that cake down the centre of the your container.
Use a knife to push the base of it into the right position.
Take some tape and put it over the skewer and down on each side of the container.
Turn the container and repeat that going over in the opposite direction.
That will hold the triangles in the centre of the container where you need it.
I might make another youtube cake later that is a normal cake but with fondant decorations
on the outside representing some of the different channels.
What youtube channels do you think should be on it?
big channels small channels what are your favorites, let me know in the comments.
Now you need to put this cake triangles in the freezer and in the freezer and the reason
for that is so when we pour the mousse over the top it wont soak into the cake.
To make our mousse take the frozen or fresh raspberries and 1/4 cup of water and stew
them until the fruit falls apart.
Pour all of that through a sieve.
And use the back of your spoon to push through all of that juice.
This will take a little while to do this, just keep going until you are left with a
slurry of seeds in the sieve and all the juice in the bowl.
Take two jugs and measure out 300ml in one and 150 ml in the other.
All of the recipe quantities that you need for this are on the website howtocookthat.net
in grams and ounces and cups and everything, i'll put a link to that recipe in the description
below the video.
We will use the 300ml for the mousse and the 150 in the glaze.
To make the mousse you will need gelatin, water, egg yolks and sugar, cornstarch, cream,
the raspberry puree that we made earlier, white chocolate and more cream.
Add the cold water to the gelatin and stir that through until it is smooth and then leave
it to absorb the water.
Whisk together the sugar and egg yolks, then add the cornflour into that and mix it in
really well.
Place the raspberry puree and cream into a saucepan and heat that over high heat.
Until it starts to boil.
Then whisk in the egg yolk mixture.
Then return it to the heat and bring it back up to the boil.
Stir that constantly while it is boiling for at least a minute to allow it to thicken and
it also lets all the starch granules burst so it doesn't have a floury flavour to it
and so it is clear.
Remove it from the heat and stir through the gelatin.
The heat of the raspberry mixture will melt the gelatin.
Now pour that through a sieve onto the white chocolate.
The sieve will get out any raspberry seeds that we missed and also any little lumps.
If you had any egg whites in with your yolks the whites cook faster and that would give
you lumps there.
You'll get all of those out because we want our mousse to be completely smooth in your
mouth while you are eating it you don't want to get a lump of something.
Stir through the melted white chocolate until it is well combined.
Now we need to make it a brighter youtube red.
To do that I am adding some liquid red food colouring you can use gel colour if you have
that.
Once you are happy with the colour leave that at room temperature to cool down.
We don't want to put it in the fridge because it will set the gelatin, we just want it to
cool to room temperature so we can fold in the cream without it melting.
Once it is cooled.
Whip the remaining cream to soft peaks and then fold it through.
Take the cake out of the freezer and pour the mousse straight into the container.
Now the reason we froze the cake is so the mousse will set on the cake straight away
and not soak into it.
Put the whole container back into the freezer and leave it overnight to set.
To make the glaze you will need white chocolate, cream, gelatin, cornflour, sugar, raspberry
puree that we made earlier and glucose syrup.
Add three tablespoons of puree to the gelatin and stir it through until smooth.
Set that aside and then add three tablespoons of the puree to the cornflour and mix mix
mix that until it has not lumps, then pour it into the rest of the puree and stir it
through.
Heat the glucose syrup and sugar with a quarter of a cup of water until all the sugar is dissolved
and it is bubbling and hot like this.
Pour in the cream and then you want to bring that back up to a boil.
Now add the cornflour mixture and like I said before you want to boil that and keep it boiling
for a least a minute so that all those starch granules can burst and it thickens slightly.
Remove it from the heat and add the gelatin and stir until it is dissolved.
Pour that through a sieve over the white chocolate.
Stir that white chocolate through and then add some red colouring to brighten it up.
That glaze is quite hot if you pour it over the dessert like that it will just melt the
top of the dessert and slide off, that's not what you want obviously so we want to cool
it to room temperature.
For the base of the dessert crush some chocolate biscuits or cookies, depending where you are
in the world.
the recipe that I used for this is on the website but you can use store bought ones
if you prefer.
Melt the chocolate, we don't need it to be tempered just melted is fine for this.
Mix your crumbs into the melted chocolate.
Then spread it out on some baking paper roughly making it into a rectangle shape big enough
for the dessert to sit on.
Top it with another sheet of baking paper and then use a rolling pin to make it smooth
and flat.
Check your dessert will fit on top.
And then place it in the fridge to set.
Take your frozen dessert and place it in a sink of hot water.
This will melt the outside layer of gelatin on the dessert and make it easy to get out
of the container.
Remove the tape and excess cake.
Then use the skewer to pull the dessert out of your container.
If it is not coming out easily then just pop it back in the hot water for a little bit
longer and then try again.
Use a knife to cut off the excess bit of cake and then pull the skewer out of the centre.
Place some glasses upside down in a container and rest the dessert on top.
The end of the dessert that was at the bottom of the container is rounded here so we want
to trim the other end to match.
You might need to do the same with yours it just depends on the shape of your container.
Spoon generous amounts of the glaze over the top and let it a ll drip down on all the sides.
Anything that drips down into the container can be used again, just scoop it up and store
in a ziplock bag in the freezer until you need it.
Leave the glaze to firm up a little and while you are doing that trim chocolate base to
about the right size, we can trim more off later so make it slightly bigger than you
think you need.
And then cut it off once you've got the dessert on top.
Flip the baking paper over so that you are putting the base onto the serving platter
and peel it off.
Using a spatula and a knife to very carefully lift up the dessert and transfer it onto the
base.
I suggest you have them very close together when you are doing that so there is less chance
of you dropping it.
Then use another knife to help you ease those out form underneath.
Use your knife to trim up the base to just the right size.
Decorate the top of the dessert using chocolate and push it down into the glaze so it stays
in place.
To cut your dessert use a large hot knife and slice all the way through to the base.
And you can see the youtube play button in the middle of each slice.
It is not as sharp as I'd like to to be, if I was making it again I'd probably suggest
adding a thin layer plain buttercream around the cake before adding it into the container,
that way you'd get a sharper edge to the logo.
Or just use cremeux like I did in the twitter cake recipe and that would give you a nice
smooth finish in the middle instead of the cake which has a holey texture to it.
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video every Friday.
Have a great week