Delicious mousse ncuav mog qab zib: zaub mov txawv nrog cov duab

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Mousse ncuav qab zib nrov heev. Lawv nyob rau hauv zam tam sim no. Pom zoo tias qhov no tsis yog qhov xav tsis thoob. Tseeb, nyob rau hauv cov ntaub ntawv no, ib tug tiag tiag kev sib tw thiab qab zib qab zib yog tau. Tsis tas li ntawd, lub ncuav mog qab zib mousse tus kheej tuaj yeem suav hais tias yog qhov ci ntsa iab thiab thawj tshaj tawm ntawm kev hlub. Hauv tsab xov xwm peb yuav muab ntau yam zaub mov txawv rau cov khoom qab zib txawv txawv no uas koj tuaj yeem siv hauv tsev.

Zaj dab neeg kho siab

ncuav mog qab zib nrog mousse captivates nrog ntau yam hauv ib zaug. Nws tau ntev tau nyiam cov xim ntawm cov hniav qab zib ua tsaug rau nws txoj kev zoo nkauj thiab zoo nkauj saj. Yog li ntawd, confectioners thoob ntiaj teb tab tom tsim ntau thiab ntau txoj hauv kev los npaj cov khoom qab zib.

Mousse thawj zaug tshwm sim hauv khw noj mov hauv xyoo 1894. Muaj tseeb tiag, lub sijhawm ntawd lo lus no hu ua gelatin-taw thiab whipped ntses thiab zaub khoom noj txom ncauj, thiab tsis yog khoom qab zib.

Txhua yam hloov pauv thaum pib ntawm lub xyoo pua 20th, thaum tus kws kos duab Fab Kis tus kws kos duab Henri de Toulouse-Lautrec tuaj nrog lub tswv yim ntawm kev sib txuas.ib qho chocolate nrog qe dawb nplawm mus rau lub xeev ntawm airy npuas. Nws yog noteworthy tias thaum lub sij hawm lub khoom qab zib hu ua nyob rau hauv ib tug heev thawj txoj kev - "chocolate mayonnaise". Niaj hnub no, qhov qab zib tuaj yeem pom ntawm cov ntawv qhia zaub mov yuav luag txhua lub tsev noj mov Fabkis lossis tsev noj mov, thiab nws tau dhau los ua neeg nyiam nyob hauv peb lub tebchaws.

Mousse tau hloov pauv thoob plaws ib puas xyoo dhau los, thaum tseem tseem nrov. Nyob rau tib lub sijhawm, qab zib tau ntxiv rau nws, thiab cov proteins tau hloov nrog whipped yolks, cream thiab butter. Mousse tam sim no pom tsis tau tsuas yog chocolate, tab sis kuj caramel, vanilla, txiv hmab txiv ntoo thiab txiv ntoo. Hnub no yog ib qho khoom noj uas nrov tshaj plaws.

Khoom qab zib nta

Nws ntseeg tau tias txhua lub ncuav mog qab zib yuav tsum muaj plaub yam tas mus li. Qhov no yog lub mousse nws tus kheej, biscuit, ib los yog ntau qhov txhaws thiab lub tsho tiv no saum toj kawg nkaus. Cov kws tshaj lij ntawm cov khoom noj khoom haus tib lub sijhawm muaj peev xwm nrhiav kev sib haum xeeb.

Raws li txoj cai, txhua yam ntawm plaub yam no tau npaj sib cais. Thiab nyob rau hauv ib tug tej yam ib ntus. Ua ntej, lub filling, uas yog ces khov, ces lub biscuit, tom qab mousse thiab nyob rau hauv lub kawg - lub txheej.

Chocolate zib ntab

Nyob rau hauv tsab xov xwm no, peb yuav tsom mus rau ob peb lub ncuav mog qab zib mousse uas ua ke nrog cov kev cai qub. Piv txwv li, qhov no yog ncuav mog qab zib chocolate.

Txhawm rau npaj nws, koj yuav xav tau cov khoom xyaw hauv qab no. Rau lub hauv paus ntawm lub ncuav mog qab zib:

• 100g raw av almonds;
• 200g tsaus chocolate;
• 200 ml cream nrog 33% rog;
• 30g zib.

Rau mousse noj:

• 6 proteins;
• 240g zib;
• 300g tsaus chocolate;
• 200 ml cream nrog 10% rog;
• 13g gelatin hmoov;
• 4 tablespoons boiled dej, txias rau chav tsev kub.

Kev kho kom zoo nkauj koj yuav xav tau:

• 200 ml cream nrog 38% rog;
• 30g tsaus nti chocolate;
• 2 tablespoons decorative chocolate sprinkles (tuaj yeem hloov nrog grated chocolate);
• 1 tablespoon hmoov qab zib;
• 1 teaspoon cocoa hmoov.

Tsis txhob hnov qab khaws cov ncuav ci thiab ci tais nrog phab ntsa tsawg kawg 7 cm siab.

daim ntawv qhia ib ntus

Cov duab ntawm mousse ncuav mog qab zib yuav tsum txhawb koj los npaj cov khoom qab zib qab no. Nws tsis nrawm thiab nyuaj txaus, tab sis nws tsim nyog.

Ua ntej koj yuav tsum tau tev lub almonds. Ua li no, ncuav boiling dej tshaj nws rau 5 feeb. Tom qab ntawd, muab pov rau ntawm ib lub sieve. Tam sim no daim tawv nqaij yuav tev tawm yooj yim.

Cia peb pib npaj lub hauv paus. Ua raws li daim ntawv qhia ncuav mog qab zib mousse ib kauj ruam, koj yuav tsum pib los ntawm kev nqa cov qab zib kom npau npau, tab sis tsis txhob cia nws boil. Ncuav cov qhob noom xim kasfes nrog lawv, ua tiav nws qhov kev sib xyaw ua tiav, nplawm nrog spatula.

Ntxiv zib ntab thiab av almonds rau cov chocolate melted. Tam sim no tuav lub qe rau hauv lub chocolate sib tov. Sib tov txhua yam kom huv si dua.spatula.

Lub hauv qab ntawm lub tais ci yuav tsum tau npog nrog parchment. Nyob rau tib lub sijhawm, nws tsis tsim nyog rau grease daim ntawv nws tus kheej thiab sab, xws li hauv kev npaj ntawm lwm yam khoom qab zib. Tom qab muab lub khob noom cookie rau hauv daim ntawv, koj yuav tsum co me ntsis.

Lub ncuav mog qab zib yog ci hauv qhov cub preheated rau 170 degrees rau 23 feeb. Ntawm ib theem, koj tuaj yeem hnov lub suab ntawm cov roj gurgling, tab sis qhov no yuav tsum tsis txhob confuse koj. Txias lub ncuav mog qab zib yam tsis tau tshem tawm ntawm pwm.

Raws li daim ntawv qhia rau ncuav mog qab zib mousse, soak gelatin nyob rau hauv boiled dej. Tso nws rau li 20 feeb. Thaum lub sij hawm no, tuav lub pre-chilled qe dawb ntawm nruab nrab ceev. Nyob rau tib lub sij hawm, zib mu yuav tsum tau coj mus rau boil nyob rau hauv ib saucepan.

Ua raws li daim ntawv qhia ua ntu zus (nrog duab) ntawm mousse rau lub ncuav mog qab zib, koj yuav tsum ncuav cov zib ntab uas tau boiled los ntawm lub sij hawm no mus rau hauv cov dawb nyob rau hauv ib tug nyias kwj. Nyob rau tib lub sijhawm, tsis txhob nres lub tov khoom, tab sis ua kom nws ceev kom siab tshaj plaws. Proteins yuav tsum tau nplawm kom txog thaum tag nrho cov huab cua txias mus rau chav sov. Yog li ntawd, koj yuav tsum tau txais ib qho ci ntsa iab thiab ruaj khov ua npuas ncauj. Koj tsis xav tau lub tov khoom ntxiv lawm. Tam sim no koj yuav tsum sib tov lub mousse nkaus xwb nrog lub spatula, ua kev txav los ntawm hauv qab mus.

Dissolve gelatin hauv lub qhov cub microwave lossis da dej. Peb dia whipped proteins yuav tsum tau tov nrog gelatin, txias rau chav tsev kub. Thaum kawg, feem ntau ntawm cov protein yuav tsum tau tov nrog lawv.

Crushed chocolate yuav tsum tau yaj nyob rau hauv ib da dej da dej ua ke nrog cream, thiab ces txias rau chav tsev kub. Tam sim no sib tov tsib tablespoons mousse nrog chocolate.

Peb kab ob sab ntawm lub tais ci los ntawm sab hauv nrog daim kab xev ua noj. Qee zaum, cov kauj ruam no tuaj yeem hla. Maj mam kis lub mousse hla tag nrho saum npoo ntawm lub ncuav mog qab zib, thiab tom qab ntawd sharply ntaus cov pwm ntawm lub rooj. Vim li no, peb yuav muaj peev xwm tshem tau cov pa npuas ntau dhau. Lub ncuav mog qab zib yuav tsum nyob hauv lub tub yees rau 10 teev. Ntawm no yog yuav ua li cas ua ncuav mog qab zib mousse.

kawg theem

Thaum kawg peb ua kev kho kom zoo nkauj. Ua li no, peb tso lub ncuav mog qab zib los ntawm lub nplhaib sib cais. Nws yog txaus los khiav ib rab riam raws sab hauv ntawm daim ntawv. Nws yog ntshaw kom riam yuav nrog ib tug nyias hniav thiab ntse li sai tau. Yog tias koj siv daim kab xev ua noj, ces tag nrho cov seem yog tshem tawm.

Sau qhov chaw ntawm lub ncuav mog qab zib nrog grated chocolate lossis tshwj xeeb zoo nkauj sprinkles.

Chilled cream yuav tsum nplawm nrog ib tablespoon ntawm hmoov qab zib. Yog li ntawd, koj yuav tsum tau ua npuas ncauj muaj zog.

Sau ib lub koob txhaj tshuaj nrog ib lub taub hau nrog whipped cream. Ua tus yam ntxwv mounds nyob rau hauv qhov chaw. Chop cov qhob noom xim kasfes kom ntau li ntau tau nrog rab riam, xa mus rau hauv lub hnab yas.

Lub pob yog khi rau hauv ib lub pob thiab txo qis rau hauv dej npau npau li ob peb feeb. Chocolate kuj tuaj yeem yaj hauv lub microwave. Tom qab ntawd, peb txiav tawm lub ces kaum ntawm lub pob, thov ib tug qauv rau lub qab zib nyob rau hauv cov npoo. Sprinkle lub nplaum nplaum rau hauv nruab nrab ntawm lub ncuav mog qab zib nrog cocoa hmoov.

Lub ncuav mog qab zib mus rau lub tub yees kom txog thaum cov qhob noom xim kasfes npaj txhij. Qhov ntawd yog tag nrho daim ntawv qhia ncuav mog qab zib mousse. Los ntawm daim duab koj tuaj yeem tshawb xyuas seb koj puas tau txais yam koj xav tau. Raws li koj tuaj yeem pom, cov khoom qab zib no yuav tsum tau npaj rau hnub ua ntej.kev ua koob tsheej, vim nws yuav siv sij hawm ntev los npaj.

txiv kab ntxwv thiab persimmon

Nov yog thawj lub npe ntawm lub ncuav biscuit nrog mousse. Ua ntej, cia saib cov khoom xyaw uas koj yuav xav tau rau daim ntawv qhia no. Ua biscuit, noj:

• 2 qe loj;
• 85g qab zib;
• 75g hmoov;
• 25g qos yaj ywm starch;
• vanilla pod;
• ib pinch ntsev;
• -hmoov nplej thiab butter rau cov hmoov av thiab roj.

Saj ntawm mousses ntawm lub ncuav mog qab zib tuaj yeem txawv heev. Nyob rau hauv daim ntawv qhia no, ib tug Bavarian persimmon mousse yog npaj. Nws muaj cov khoom nram qab no:

• 35g qab zib;
• 125g mis nyuj;
• 4 daim ntawv gelatin;
• 3 yolks;
• 125 g cream nrog 33% rog;
• tablespoons txiv qaub kua txiv;
• 100 ml persimmon puree (rau nws qhov kev npaj nws yog txaus rau puree cov txiv hmab txiv ntoo pulp nyob rau hauv ib tug blender);
• vanillin.

Koj yuav tsum ua Bavarian txiv kab ntxwv mousse. Txhawm rau ua qhov no, khaws cia:

• 125g mis nyuj;
• 40g qab zib;
• 4 daim ntawv gelatin;
• 3 yolks;
• 125 g cream nrog 33% rog;
• tablespoons txiv qaub kua txiv;
• zest ntawm ib txiv kab ntxwv;
• 50ml kua txiv kab ntxwv.

Ib qho tseem ceeb ntawm lub ncuav mog qab zib no yog persimmon jelly. Nws yog npaj los ntawm cov khoom hauv qab no:

• 150g persimmon pulp;
• 50ml kua txiv kab ntxwv;
• 2 teaspoons hmoov qab zib;
• khoom noj khoom hausdiav txiv qaub kua txiv;
• ib teaspoon ntawm gelatin.

Txhawm rau kho cov khoom qab zib, siv 100 ml ntawm 33% rog cream thiab physalis.

Ua ib lub biscuit pib nrog qhov tseeb tias koj yuav tsum sift hmoov nrog ntsev thiab hmoov txhuv nplej siab peb zaug ua ke. Preheat qhov cub kom 180 degrees.

Sib tov qe thiab qab zib ua ke rau hauv ib lub lauj kaub me me nrog rau hauv qab tuab. Tsis txhob ntshai tias qe yuav curdle, qab zib yuav tsis pub lawv ua li no.

Muab qhov sib tov rau ntawm qhov hluav taws kub tsawg kawg nkaus. Peb coj nws mus rau qhov kub ntawm li 45 degrees, stirring tas li. Nyob rau hauv lub xeev no, lub qe loj yuav nqus tau cua ntau npaum li sai tau.

Ncuav qhov sib xyaw ua ke rau hauv lub tais, nplawm ntawm qhov siab tshaj plaws kom cov huab hwm coj tau tus yam ntxwv fluffy sib xws.

Txiav lub vanilla pod lengthwise, ntxiv cov noob rau lub qe loj. Grease ib lub tais ci nrog butter thiab sprinkle nrog me ntsis hmoov. Ua tib zoo ncuav tawm tag nrho cov biscuit loj. Lub biscuit yog ci nyob rau hauv qhov cub rau txog ib lub quarter ntawm ib teev. Nws qhov kev npaj tuaj yeem txiav txim siab los ntawm kev tho nrog ntoo skewer. Nws yuav tsum nyob twj ywm qhuav. Txiav lub biscuit rau hauv peb lub ncuav.

Persimmon mousse

Nov yog daim ntawv qhia ncuav mog qab zib thawj mousse. Ua ntej, ncuav lub gelatin nrog dej txias. Peb tawm rau 10 feeb. Sib tov cov yolks nrog vanilla thiab qab zib.

Lub sijhawm no, ua kom cov mis nyuj kub kom sov, tab sis tsis txhob coj mus rau boil. Ncuav rau hauv lub qe sib tov, sib tov kom huv si, thiab tom qab ntawdncuav nws tag nrho rov qab rau hauv saucepan. Nqa mus rau qhov kub ntawm li 85 degrees, nplawm tas li nrog lub nplawm.

Tshem tawm ntawm tshav kub, ntxiv persimmon puree, kua txiv qaub. Sib tov kom huv si. Dissolve lub squeezed gelatin nyob rau hauv loj. Txias lub qab zib thiab nplawm kom txog thaum ib tug ruaj khov zoo tsim. Do dua, thiab npog lub ncuav mog qab zib detachable nrog cling zaj duab xis. Muab thawj lub ncuav mog qab zib biscuit rau hauv qab. Sab saum toj nws nrog Bavarian persimmon mousse. Npog nrog lub ncuav mog qab zib thib ob thiab muab tso rau hauv lub tub yees.

txiv kab ntxwv mousse

Daim ntawv qhia ncuav mog qab zib tib yam yog siv rau Bavarian txiv kab ntxwv mousse. Gelatin yog nchuav nrog dej txias thiab tawm rau 10 feeb. Yolks yog tov nrog qab zib.

Ntxiv txiv kab ntxwv zest rau mis nyuj. Tom qab ntawd, nws yuav tsum tau rhuab, tab sis tsis coj mus rau ib tug boil. Ncuav cov mis nyuj rau hauv lub qe loj, thiab mam li rov qab mus rau lub saucepan. Sib tov nrog ib tug whisk, coj mus rau ib tug kub ntawm 85 degrees. Ntxiv txiv qaub thiab txiv kab ntxwv kua txiv. Dissolve lub squeezed gelatin nyob rau hauv loj.

Chilled cream yog nplawm kom txog thaum khov. Tom qab ntawd, lawv tau nkag mus rau hauv cov txiv kab ntxwv qaub, txias rau chav sov.

Ncuav lub ncuav mog qab zib thib ob nrog txiv kab ntxwv Bavarian mousse, npog qhov thib peb thiab muab tso rau hauv lub tub yees dua.

Persimmon jelly

YYuav ua kom cov jelly no, tsau cov gelatin hauv dej rau 10 feeb. Puree lub persimmon pulp nyob rau hauv ib tug blender.

Nyob rau hauv ib saucepan, muab cov resulting sib tov nrog txiv qaub thiab txiv kab ntxwv kua txiv, hmoov qab zib. Sib tov txhua yam kom huv si. Kub lub sib tov thiab cesntxiv squeezed gelatin rau nws. Do kom txog thaum yaj tag.

Nqa lub ncuav mog qab zib tawm ntawm lub tub yees, ntim nrog jelly rau saum. Rov qab cov khoom qab zib rau lub tub yees kom txog thaum tag nrho. Qhov no yuav siv sij hawm ob peb teev, tab sis nws zoo dua tos hmo.

Kev kho kom zoo nkauj

Thaum kawg ntawm kev npaj cov khoom qab zib no, lub ncuav mog qab zib tau tso tawm ntawm daim ntawv uas nws tau khaws cia hauv lub tub yees yav dhau los.

Twb ua ntej noj, nws tuaj yeem dai kom zoo nkauj nrog physalis thiab whipped cream. Raws li qhov tshwm sim, koj yuav tau txais cov khoom noj qab zib qub uas tau lees tias yuav txaus siab rau tag nrho koj cov qhua. Lawv yuav txaus siab rau koj cov txuj ci ua noj.

ncuav mog qab zib nrog mousse yog qhov kev xaiv zoo tshaj plaws rau lub rooj noj mov. Cov khoom qab zib no yuav ua rau txhua qhov kev ua koob tsheej. Zoo meej rau hnub yug, hnub tseem ceeb lossis noj hmo romantic.