Відео

Thank you!

You are most welcome. Sooo happy you like it! 😊

Glad you like it! 🥰

Hi! I'm so happy you like it! The sheets I use weigh approximately 1,6 grams each. So, you can safely substitute each sheet with 2 g of granular or powder gelatin. The ratio for gelatin mass I use is 1 part gelatin powder to 5 parts water. So, to replace one of my sheets, I'd use 2 g gelatin powder and 10 g/ml water, which results in 12 g gelatin mass. You can easily serve 12 people with this cake.

@@dessertophilia Hello again, Thanks for the detailed answer. I have started making the cake today, I normally do entrements over a couple of days. I was wondering if there is any reason you put the gelatin layer on top and the mousse at the bottom as it seems like the gelatin is the most dense element but I might be wrong. Thanks again!

You're most welcome! I hope you like it as much as I do. Let me know how it turns out for you. I also do entremets over a couple of days. I don't see how anyone could make one in less than at least 2 days, considering the chilling and freezing times. I put the jelly layer on top because I wanted the surface of the cake to consist of concentric circles and the section to look as it does. So, it's just for aesthetic reasons. If you worry about stability, don't. The cake keeps it's structure even after many hours at room temperature (24°C).

Yes, you can replace the xylitol with allulose and the agave syrup with maple syrup or honey. I don't recommend erythritol in this case because it would crystallize. Hope this helps.

A new study of sugar alcohols (xylitol, erythrytol, sorbitol, maltitol) has been done. The findings show that these sweeteners contribute to heart attack and stroke. It's unfortunate. I'm now staying with sucralose or allulose. I'm in Canada, and Allulose isn't sold in stores here, but I buy it online. Anyway, I would switch the xylitol for an alternate safe sweetener. Recipe looks yummy! 😋 👍

Could you please refer to that study? If it's the one that made headlines a few months ago, I would suggest you read it to the end and don't rely on other's interpretations. Furthermore, there are specialists, who took their time to explain those findings to us. After reading the study, I'd suggest you look for Dr. Layne Norton's and Dr. Eric Berg's videos, just to name two of them, here on UA-cam, where they shed light on sugar alcohols. For me personally, when it comes to nutrition, there is nothing more harmful than cane sugar. And I have experienced the benefits of erythritol and xylitol myself. This is why I started this channel in the first place. I hope allulose becomes available in Europe too. It would make my life so much easier when making caramel! All the best to you! :)

I'm so glad you like it! Thanks for the idea with the guar gum. I'll try it myself.

I made ice cream everyday with a semi professional ice cream maker ice cream and always used guar gum, I used to eat everyday my own recipe for healthy ice cream during 9 years. It's for me the best way to get a creamy consistency without crystalizing

I really appreciate you took your time to share your know-how. As an ixe cream lover myself, I'm most definitely going to try this very soon.

This means so much for me! Really happy you like it. 🙏

I'm so glad you like it! Yes, you can make it without a machine but you'll have to put in some extra work. Get the cream out of the freezer every 30 minutes and stir it vigorously. Do this at least 4 times to prevent the formation of big ice crystals. Then, right before you serve it, pulse the ice cream in a blender or a food processor. Just make sure you chill the blades and bowls before. I hope this helps.

Thank you! I'll try some vegan recipes too. Thanks for the tip.

What is the time stamp for? Can I help you with some information about this section?

Yes, it's a silicone mold you can use for both baking and freezing. There's a link to it in the description of the video. You can find out more information about it on that page.

Thank you so much! Comments like yours inspire me to keep creating. I'm grateful. ❤️🙏🏻

Thank you so much for your kind words, Sara! It really means a lot to me. You can easily adapt most of my recipes to keto by replacing the chocolates I prefer with chocolates sweetened with keto-friendly sweeteners and the fruits with less sweet ones. But I'm sure you know better what to swap with what. Which brings me to this question: I'm curious, what do you use to replace wheat flour but maintain a similar texture to your baked goods?

I usually replace by the same amount of almond flour. Or I'll use almond flour half of the amount and the other half 1/4 in coconut flour. For example 100g of wheat flour would be 50g almond flour+ 12 to 13g coconut flour. Sometimes I make a different twist. This one is by replacing the total flour by almond flour 1 to 1. Or by 1/4 for coconut flour (100g wheat flour= 25g coconut flour) and then I calculate the weight of the eggs and use that using egg white protein powder. For example 2 eggs 120g =117g water reconstitued with 21g egg white protein powder. It will give body to the cake and more protein for me 🙂 I appreciate your work, you seem french or liking a lot of french baked goods. I'm from Switzerland so this leads me to love even more your work, although I live in Portugal. If you want to explore more recipes using different flours , the best creator on UA-cam, she's a master of doing recipes with perfect ratios for the keto flours here's lowcarbrecipeideas channel. She's got some bombastic recipes for keto people. By the way, I make every chocolate bar from scratch because it gets very expensive to buy them and the recipes I use for chocolate bars are from this creator a mentioned, minus the milk chocolate which I use "addicted to dates" vegan milk chocolate recipe because it's milder. I love baking, I bake everyday something new but now keto version because of health problems. And I really loved the healthier approach to such precious and delicate desserts. A very good channel for keto is also ketoserts on UA-cam if you want some refined inspiration. Keep the good work because it's unique what you're doing! Much love 🤗

That's so useful! Thank you.

Merci beaucoup!

Gracias, Arminda! Comentarios como el tuyo significan mucho para mi! Yo intento traducir todos mis videos en español, pero mientras logro subir la traducción para éste, puedes utilizar la traducción automática que ofrece UA-cam.

@@dessertophilia Ese es el problema, en este video y otros más, youtube no me permite la traducción automática. He pensado que usted podría ayudar. De todas formas muchas gracias!

Primero, asegúrese de pulsar el botón CC y después, al pulsar la rueda dentada tendrá la opción ¨Subtítulos/CC¨. Haga click ahí y tendrá de traducción automática. Espero que le sirva de algo mientras subo la traducción hecha por mi. Si esto no funciona, será algo nuevo de UA-cam que desconozco.

Estoy muy agradecida por su ayuda, ahora he podido ver los subtitulos en español. Gracias por todo!

Con mucho gusto! Me alegro!

Useful too! :D

Glad you like it!

Thank you so much!

Thank you so much! 😊 The gelatin sheets I use weigh approximately 1.6 g each. So for each sheet I use, you can use 1.6 - 2 g granular gelatin hydrated in 7.5 - 10 ml cold water. So, for the mousse, where I use 3 gelatin gelatin sheets, you can use 5 g of granular or powder gelatin hydrated in 25 ml cold water. I hope this helps.

Thank you very much! 😊

Thank you!

Hvala vam!

Hvala vam puno! ♥

I'm glad that my slow video helped you relax enough to make you sleepy and I hope you slept well. :)

Thank you!

Thank you so much! 😊

Thank you! Yes, the mascarpone brings an extra kick of creaminess, replacing the eggs you would normally use in a baked cheesecake.

Thank you so much! ❤️

You're most welcome! Make it, it's super delicious!

Thank you! I simply love floral scents and their complex, elegant aromas, especially orange blossom water. To be honest, orange blossom is my favorite scent in the world. And because it's a little forgotten in modern-day pastry, I try to include it in more recipes. After all, as far as I know, this is what they used to flavor cakes and creams before vanilla became more available.

@@dessertophilia this is hilarious because before i could get my hands on vanilla, i would use mostly stuff like orange blosson/rosewater/kewari to flavour things if needed. very much still a staple of arab desserts and pastries!

What is kewari?

Thank you so much! I took the inspiration from Chef Pierre Herme's Ispahan macaron, hence the name and flavor combinations. But I wanted a creamy cake, not a cookie. It took me about a month to figure out the textures. The first version had a ganache that was too set and not "rosy" enough. Then, to make the lychee jelly, I strained the puree and I didn't like the set texture, so, in the final version, I made the jelly from puree, as you can see in the video. Lastly, the raspberry mousse was a simple one, just raspberry puree and whipped cream. It was delicious, but the texture didn't feel right for my idea of this luxurious cake, so I made it with a Swiss meringue. And this method really makes the most incredibly delicate, melt-on-your-tongue fruit mousse you can imagine. I wrote a little novel here but you asked for it! 😅

@@dessertophilia i love raspberry and lychee, i would never have thought to use lychee in dessert though, but this worked out so well!! i am an absolute novice at jelly, mousse and meringue so even more impressive seeing how meticulously you layered them here.

If you love the combination, you should really give it a try. The easy way! Maybe just puree some raspberries, strain them, and fill the lychees with the puree. Splash them with a drop of rose water or top them with rose jam. Or simply mix the raspberry puree with cut lychee pulp and a little rose jam or water - just so you figure out the flavor combination and how the aromas develop and interact. Before you actually start to make the textures I show here. :)

The vanilla really enhances the flavor of the hazelnut paste.

Thank you very much!

Because it's a custard, it needs time to rest in the fridge before you churn it. It's not mandatory but it makes for a better taste and texture.

That is so lovely of you to say, Priscilla! Thank you! 🥰

Xylitol is a sugar alcohol. It's a sweetener of natural origin that comes from plants like birch trees or corn cobs. It looks and tastes almost the same as sugar but has considerably fewer calories and doesn't raise blood sugar levels as much. It's commercially used as a sugar substitute in various foods and drinks. Here are two alternatives to xylitol: Stevia: This sweetener comes from the leaves of the Stevia plant. It's much sweeter than sugar, so you only need a little bit. But it also has a strong minty after-taste. This is why in baking you cannot replace sugar with stevia in a 1 to 1 ratio. Monk fruit sweetener: Made from extracts of the monk fruit, this sweetener is also very sweet but doesn't contain any calories or sugar. It cannot be used as a 1:1 replacement for sugar, like xylitol can. I prefer using xylitol in frozen desserts because it doesn't crystallize when chilled. Otherwise, I would use mainly erythritol because it has 0 calories and doesn't impact blood sugar levels at all. However, as is the case of every food in the world, moderation is key, in my opinion. Any excess can lead to potentially unpleasant side effects.

It's used in sugarless gum, suppose to be ok for your teeth. Sugar substitute. Don't give to dogs or pets I think it's toxic to them. I don't consume it knowing how toxic it is to dogs makes one wonder what it's doing to us.

Just a little research on Google will show that sugar alcohols, xylitol included, are much better and safer for our health than regular cane sugar. As with everything else in life, moderation is key. Also, to me, dessert isn't for our pets.

So, sugar can be used instead of agave and xylitol

@@esterbardhan Yes, you can use sugar and the sweeteners I prefer to it interchangeably.

Thank you so much!

That's so lovely of you to say! ♥

Thank you!

Thank you so much for your kind words! It really is a light cake with very delicate textures. As for the chocolate decorations, sometimes they are quite fragile indeed but they're worth it when you look at the end product.

Thank you! I'm glad you like it. That sounds like an excellent idea. Enjoy your ice cream and stay healthy! 💓

Thanks.

Thank you! 😊

Thank you!

You can also use stainless steel pastry frames and you'd have to line them with plastic wrap to create a peel-off base and with acetate sheet on the sides for an easier release. But briefly heating the sides of the frame with a hair dryer or a kitchen torch would also release the contents of the frame very easily. The silicone molds save you a lot of time and effort and if you're into making your own entremets they are totally worth the investment.

@@dessertophilia thank you for the detailed description of a workaround

You're most welcome! It's my pleasure.

Merci!

Thank you! It's also sooo good! About the puree... well, oddly enough, sometimes not everything is planned in pastry and even though we measure and weigh everything to the gram, some room for error and a spontaneous solution still remains.

Thank you very much! That's so nice of you to say. I'm glad you like my work.

Ma bucur ca-ti place! Spor la prajiturit!