UPDATE: Many people have commented that when mixing butterfly pea with gelatine, it turns purple. I have tested and explained in detail in this video:
www.youtube.co...
This video was posted a long time ago, but since I just bought these dried butterfly pea fower, I have a chance to test it out. In brief, he main reason is that the butterfly pea flower is very sensitive to the pH of the mixture, while gelatin has an unstable pH and depends on the type of gelatin and sometimes the temperature.
You can check out this reference:
nitta-gelatin....
It is said that 2 types of gelatin, type A and type B have different pH levels. The one with acidicwill turn the butterfly pea to purple, and the other which is almost neutral will keep the natural color.
In conclusion, if you are not sure about the type of gelatin you use, you can replace the gelatin with jelly which will be more stable.
Summer has come, this ocean cheesecake will be perfect to make. It's not only eye-catching but also veru delicious
Ingredients for 16cm diameter mold:
Crust:
70g digestive cookies
35g unsalted butter
Passion fruit/Orange cheesecake:
180g cream cheese
60g sugar
110ml passion fruit juice (mix from juice of 3 passion fruits and water) or orange juice
7g gelatin
150ml whipping cream
Seashells:
White and Dark chocolate
Red food coloring (for starfish and seahorse)
Butterfly pea flower jelly:
1g gelatin
25ml butterfly pea flower tea (darker color)
3g gelatin
75ml butterfly pea flower tea (lighter color)
Decoration:
Cookie crumbs + desiccated coconut + Chocolate Seashells
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Негізгі бет Eye-catching Ocean Cheesecake that is perfect for summer [ENGSUB]
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