I wish you a happy new year.
This time, I made a “Kagami-mochi” with chocolate.
“Kagami-mochi” is a part of Japanese culture.
It is used to welcome the New Year.
I made the center part with mousse and jellies so that you can actually eat it, and the cross section was inspired by the Japanese flag.
0:00 Digest
0:21 Chocolate Kagamimochi Shell
1:42 Raspberry and Strawberry Jellies
3:34 Almond sponge (Biscuit Joconde)
5:17 Vanilla Mousse
8:42 Chocolate stand (three sides)
12:02 Tangerine chocolate jellies
15:47 Completion
16:05 Tasting
17:08 Cacao notes (on vanilla mousse)
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Raspberry and strawberry gelée
A – Raspberry puree: 68g
A – Raspberry puree: 68g
A – Granulated sugar: 30g
A – Gelatin sheet: 3g
Kirsch: 2g
[Method]
Combine ingredients A in a small saucepan and mix thoroughly over heat.
When the mixture comes to a boil, remove from heat, cool to 60°C, add gelatin and kirsch, mix and freeze.
Biscuit joconde
A – Almond powder: 50g
A – Granulated sugar: 50g
A – flour: 10g
B – egg white: 50g
B – granulated sugar: 15g
[Method]
Combine A and sieve.
2. Combine B to make a stiff meringue.
Pour 1 into 2 at once and mix with a wooden spoon to blend.
Place in a squeeze bag and squeeze with a 13mm round tip.
Preheat the oven to 160°C and bake for 25-30 minutes.
Beaumescent syrup 18°.
Water: 50ml
Granulated sugar: 34g
[Method]
1.Put the sugar in a pan and add the water.
Heat over medium to low heat and cover with a lid.
When the water becomes transparent and the sugar has completely melted, cover the pan and wait until it cools down.
Vanilla Mousse (Mousse Vanille)
A – Fresh cream 35%: 125g
A – Non-adjusted milk: 125g
A – Granulated sugar: 10g
A – Vanilla bean: 1/2 stick
B – Egg yolks: 30g
B – Granulated sugar: 10g
A – gelatin sheet: 4g
Egg white: 35g
Lemon juice: a little
Granulated sugar: 40g
[Method]
Soak the gelatin in cold water.
Whip the cream to 50%.
Beat egg yolks and white sugar together.
4. add vanilla to milk and bring to a boil. 5.
Stir the boiled milk into the egg yolk mixture.
6. return the milk mixture to the saucepan and heat to 80°C. 7.
7. scrape out the vanilla pods in a colander, add the gelatin and mix to dissolve.
8. cool to around 32°C
Whisk the egg whites with the lemon juice on high speed and add the granulated sugar to make a stiff meringue. 10.
10. add a little of the anglaise to the meringue and mix in the rest.
Finally, add the cream and mix until just combined.
Tangerine juice: 80g
Tangerine juice: 80g
Water: 20g
Pectin: 3g
Granulated sugar: 20g
[Method]
Put all ingredients in a small saucepan and stir over heat to dissolve.
[Tools used in the video and recommended tools]
Silicones spatula
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A small pestle (placed on the gas stove)
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Delonghi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture white chocolate
Valrhona “Fave Evoire
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Copper petit pan 10cm
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Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
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Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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#kagamimochi
#foodart
#showpieces
#chocolate cocoa
#chocolate
