Bravoooo❤ I really love your channel because everything is without sugar but could you plz mention how many gram do you use gelatin I don’t have gelatin sheets … thanks
@dessertophilia
3 ай бұрын
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.
@user-sw9ob9yt7u
5 ай бұрын
Délicieux ❤
@dessertophilia
5 ай бұрын
Merci!
@stevethea5250
2 ай бұрын
13:30
@dessertophilia
2 ай бұрын
What is the time stamp for? Can I help you with some information about this section?
@claudiafloroiu186
5 ай бұрын
How do you think we could achieve this without the silicone molds?
@dessertophilia
5 ай бұрын
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.
@claudiafloroiu186
5 ай бұрын
@@dessertophilia thank you for the detailed description of a workaround
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