1. 물에 젤라틴 가루를 넣고 섞은 뒤, 잠시 불려주세요. 2. 각 볼에 담긴 초콜릿을 전자레인지로 10초씩 돌려가며 완전히 녹여주세요. 3. 각 분량의 생크림을 따뜻하게 데운 뒤, 불려둔 젤라틴(바닐라 무스 : 18g, 초코 무스 & 티라미수 무스 : 12g)을 넣고 녹여주세요. 4. 2번의 초콜릿 위에 여러 차례 나누어 넣으며 완전히 섞어주세요. 5. 얼음 물을 받힌 볼 안에 생크림을 넣고 50-60% 정도로 휘핑해 주세요. 6. 휘핑이 완료된 생크림을 준비된 4번 위에 여러 차례 나누어 넣으며 섞어주세요. 7. 완성된 3가지 무스 반죽을 파이핑 백에 담아 준비해 주세요. 8. 지름 3cm의 무스 띠 바닥면을 랩으로 밀착하고, 완성한 무스 반죽을 채워 넣고 냉동에서 굳혀주세요. (4시간 이상) 9. 바닐라 무스 위에 얹을 산딸기 젤리를 만들기 위해, 분량의 젤라틴 가루와 물을 섞어 불려주세요. 10. 냄비에 냉동 산딸기와 설탕을 넣고 가열한 뒤, 산딸기가 어느 정도 녹으면 물을 붓고, 끓어 오르면 불을 끄고 체에 걸러주세요. 11. 산딸기 소스에 불려 놓은 젤라틴(9번)을 넣어 완전히 녹이며 섞어주세요. 12. 완성한 산딸기 젤리를 바닐라 초코 무스 위에 얹고 냉동에서 완전하게 굳혀주세요. 13. 단단하게 굳으면 무스 띠를 제거하고 오레오 씬즈 위에 얹어 마무리해주세요.
🔸 보관
드실 만큼의 무스 케이크만 냉동에서 꺼내어 만들어주세요. 냉동 보관하였다 꺼낸 무스 케이크는 밀폐 통에 넣어 냉장 보관 해주시면 됩니다. 1-2일 내로 드셔주세요. (냉동 보관된 무스케이크는 2주 정도 보관 가능)
🔸 영상에 사용된 제품
오븐 : SMEG ALFA43K 핸드 믹서 : 에스코 핸드믹서 젤라틴 가루 : 이슬나라 젤라틴 420g 무스 띠 : 5cm 무스 띠 생크림 : 덴마크 생크림 다크초콜릿 : 칼리바우트 다크 커버춰 초코칩 : 선인 다크 초코칩 (미니) 인스턴트 커피 가루 : 카누 미니 마일드 화이트 초콜릿 : 칼리바우트 화이트 커버춰
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Today, I'm going to make a finger food style dessert with Oreo Thins.
There are three types flavor of Oreo Thins: vanilla mousse, tiramisu, and chocolate mousse.
This cookie is thinner and lighter than the existing Oreo and goes well with coffee.
'Make Your Own Thins Dessert, the Lightest in the World! Oreo Thins Dessert Contest' is here.
I made 3 types of mini mousse cakes with Oreo Thins.
Get ideas from my videos and create your own recipes.
Please click the link above to apply to participate!
There are huge prizes such as 'Odense tableware set' and 'Fabrik Pottery Cup & Saucer'.
Then, shall we make Oreo Thins Mini Mousse Cake with me?
First, make a round mousse strip with diameter of 3cm and cover the bottom with the plastic wrap.
Be sure to adhere well to prevent the mousse from leaking out.
Mix gelatin powder with water and soak it in advance.
In the case of leaf gelatin, soak 3 and a half sheets in cold water to prepare
Melt each piece of chocolate completely in the microwave for each 10 seconds.
For tiramisu mousse cake, add instant coffee powder and mix.
After warming each amount of fresh cream in a microwave oven (30g for vanilla chocolate mousse)
Add the soaked gelatin (for 1 sheet of gelatin) and mix. (Vanilla chocolate mousse is 18g (for one and a half sheets of gelatin))
When the gelatin is completely dissolved in the fresh cream,
Pour over the melted chocolate several times and mix thoroughly.
When everything is mixed, add vanilla extract to the vanilla chocolate mousse and mix.
Place ice water under the fresh cream and start whipping at high speed.
Whip only 50-60%
When the whipped cream is finished as shown in the video,
Divide the whipped cream into the prepared chocolate dough several times and mix.
Depending on the degree of whipping, the texture of the mousse can be expressed as heavy or light.
If you want a lighter texture, you can whip a little more to mix.
When the mousse is complete, put it in a piping bag and prepare it
First, make a mini tiramisu chocolate Oreo Thins mousse cake.
First, put the coffee chocolate mousse and harden it in the refrigerator or freezer. (about 15 minutes)
When it hardens, fill it with vanilla chocolate mousse to the same level.
When finished, harden again in the refrigerator or freezer. (about 15 minutes)
Finally, fill the coffee chocolate mousse to the same level.
Put it in the freezer to completely freeze. (more than 4 hours)
When the tiramisu chocolate mousse is frozen hard, remove the mousse strip
Put it on top of the tiramisu Oreo Thins.
Lastly, sprinkle with cocoa powder to complete the mini tiramisu chocolate Oreo Thins mousse cake!
Now I'm going to make a mini dark chocolate Oreo Thins mousse cake.
Fill with chocolate mousse to about 2/3 the height of the mousse strip.
Arrange it so that it is flat, then put it in the freezer to freeze. (more than 4 hours)
When the dark chocolate mousse is frozen hard, remove the mousse strip.
Put it on top of the chocolate mousse Oreo Thins.
I decorated it with melted dark chocolate to give it a mini chocolate cake.
Lastly, put on chocolate chips! Then the mini dark chocolate Oreo Thins mousse cake is complete!
Lastly, make a mini vanilla chocolate Oreo Thins mousse cake.
Fill the vanilla chocolate mousse to about half the height of the mousse strip, then put it in the freezer or refrigerator to harden. (about 30 minutes)
Make raspberry jelly
Add gelatin powder to water and mix, then soak for a while.
Put frozen raspberries and sugar in a pot
Heat over low heat and stir until the raspberries are completely crushed.
When the frozen raspberries are thawed, add water and heat over low heat.
When it starts to boil, turn off the heat and filter it through a sieve.
Mix raspberry sauce and soaked gelatin.
Pour a little of raspberry jelly over the hardened vanilla chocolate mousse.
Put it in the freezer and freeze it completely (more than 4 hours)
Put it on top of vanilla mousse Oreo Thins
Lastly, add raspberries and apple mint to complete the mini vanilla chocolate Oreo Thins mousse cake!
'3 miniature mousse cake' made according to 3 types of Oreo Thins.
It's a cute-sized miniature mousse cake, so it's perfect to enjoy as a finger dessert!
The thin and light texture of Oreo Thins goes well with the soft mousse cake and is delicious.
Miniature mousse cake made with Oreo Thins
Make a delicious dessert with your own 'Oreo Thins' recipe!
Thank you for watching
