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  • Welcome To HOW TO COOK THAT I am Ann Reardon and today we are making a new Instagram logo

  • dessert, with a crispy base, cinnamon donut flavoured mousse, a strawberry gel and a coffee

  • cremeux with a mirror glaze on the top and the logo on top of that.

  • I made this other chocolate mousse dessert with the old logo all the way through a long

  • time ago now.

  • So many of you requested the new logo - My question to you is do you prefer the new logo

  • or the old one?

  • I'll put a poll in the cards you just need to click on the little 'i' button to get to

  • the cards in the corner there and let me know your thoughts.

  • To make the crispy base we need rice bubbles, cookies, oil and chocolate.

  • I'll put all the recipe quantities on the howtocookthat.net website for you and I'll

  • link to that below.

  • Melt the oil and the chocolate together in the microwave then stir through the rice bubbles

  • and the cookies.

  • Now you can use any cookies for this, the whole of the rest of the dessert is gluten

  • free so if you need a gluten free dessert just choose some gluten free cookies here.

  • Place a ring on a tray lined with baking paper and pour in that base mixture and just press

  • it down to form a disc.

  • Now you can of course follow me here on YouTube and also on Instagram I am @howtocookthat

  • there as well.

  • For YouTube you can subscribe by clicking the subscribe button or I'll also link you

  • below to subscribing by email and I will email you out each time there is a new video.

  • Now we are going to put that in the freezer to set hard.

  • Once it is frozen you just push the base out of the ring, and then I just want you to wrap

  • that in plastic wrap and store in the freezer until we are ready to use it.

  • Now for the strawberry gel.

  • Wash and hull all your strawberries.

  • As well as the strawberries you'll need gelatin, water and a little sugar.

  • Add the gelatin to the water and stir it through, and we are going to leave it to bloom or just

  • absorb that water and thicken up a bit.

  • Place the sugar and the strawberries into a blender and blitz them and then turn it

  • onto high to get it really smooth.

  • Pour that into a fine sieve and push it with a spoon to get everything through except the

  • seeds, the seeds make it taste a bit gritty and we don't want that.

  • Heat the gelatin in the microwave and then pour it into the strawberry puree while you

  • stir it the whole time.

  • Pour that into a ring and then weigh that down with something like a book to stop it

  • oozing out underneath and freeze it.

  • Once it is frozen to get it out just heat the edges of the ring and lift that off.

  • For the coffee cremeux you need dark chocolate, milk chocolate, coffee granules, egg yolks,

  • sugar and cream.

  • Put the chocolate into a bowl and put a fine sieve over the top and leave that to one side.

  • Then add the sugar to the egg yolks and whisk them together.

  • Pour the cream into a saucepan and you want to heat that until it just starts to boil.

  • Remove it from the heat and add a little of the hot cream into the egg yolks and whisk

  • that well.

  • And now you want to pour that into the cream and again whisking it straight away so we

  • don't get lumps of cooked egg in there.

  • Place it back over the heat and cook for just a moment until you see it starting to cling

  • to the bottom of the pan like this.

  • Immediately take it off the heat and pour it through that sieve onto the chocolate.

  • Sprinkle the coffee over the top and then leave that for a minute to melt the chocolate.

  • Stir together the coffee cremeux, this is one of my favourite bits, and then give it

  • a good whisk to mix it all together.

  • Then you want to pour that into a ring, weight it down also and freeze that.

  • Once it is frozen lift off the ring, now this will be quite soft even frozen because it's

  • going to be like a sauce when we cut into the dessert.

  • Place that on top of the strawberry gel and put it back in the freezer.

  • To make the white part of the logo we are going to use marshmallows.

  • Place them into a piping bag and microwave for 30 seconds, and now they are all soft

  • and sticky.

  • Cut a piece off the end of the bag and put some baking paper over the new Instagram logo

  • and rub it with a little oil.

  • Then pipe the marshmallow around carefully following the line of the camera.

  • At the end just slightly overlap it, the marshmallow will sink down into itself.

  • You can pipe more than one of these so that you have a choice and you can choose the best

  • one at the end.

  • And then place that in the freezer so that it can go firm too.

  • For the donut mousse we need milk, cream, vanilla, donuts, water, gelatin, sugar, egg

  • yolks, cornflour, more cream and mascarpone cheese.

  • Add the sugar and the flour to the egg yolks and stir them together well.

  • Now mix together the water and the gelatin and leave that to bloom.

  • Then in a pan add the milk, the first lot of cream, the vanilla and the donuts.

  • Put that over the heat and cut the donuts in half so they can soak up the milk.

  • Bring it to the boil then take it off the heat and leave it for about 20 minutes for

  • them to soften right up.

  • Heat it up again and then push it through the sieve or you could use a blender, either

  • way we just want to get it really smooth.

  • Then add in the egg yolk mixture and whisk that together.

  • Return it to the heat and stir it constantly until it starts to thicken and bubble.

  • Add in the gelatin and stir that through, it will thin the mixture down when you do

  • that and then add in the mascarpone, and whisk that well so that it all melts in there.

  • Remove that from the heat and you need to leave this to cool to room temperature.

  • Once it is cooled whip up the remaining cream to soft peaks like this.

  • Add then add a big scoopful of the whipped cream into the donut mousse and mix it through

  • thoroughly just to lighten the mixture.

  • Then we want to add the rest of the whipped cream and fold it though gently so that you

  • keep as much of that air in there to make it as light as possible.

  • Line the base of your container with baking paper, an ice cream container would be the

  • perfect shape for this so you use one of those.

  • And then add 5 cups of your mousse.

  • Give it a little shake to level it and place that in the freezer for about 10 minutes - leaving

  • the rest of the mousse at room temperature, we don't want the rest of it to set.

  • Add the coffee cremeux together with the strawberry gel and push them down into the dessert.

  • Top it up with more donut mousse and then add in your disc of crispy base.

  • Level off the top using the container as your guide.

  • Then you want to place that whole dessert in the freezer to freeze it.

  • For our rainbow mirror glaze you need sweetened condensed milk, white chocolate, isomalt or

  • you could use sugar, water, glucose syrup or corn syrup, cream, gelatin and a bowl of

  • water.

  • Add the gelatin leaves to the water so it can soften.

  • And then in one pan pour in the isomalt so it can melt.

  • And in another pan heat up the water, cream and glucose syrup.

  • Once the isomalt is melted and totally clear, pour in the hot cream mixture, being careful

  • because it will bubble up and steam a lot as you can see.

  • And then remove that from the heat.

  • Squeeze as much water out of the gelatin sheets as you can and add them into the pan and then

  • stir that through, they'll just melt in there straight away.

  • Then add in the sweetened condensed milk and then the white chocolate as well.

  • There are so many different glaze recipes that I've shown you how to make before, so

  • what I'll do is I'll link you to a playlist at the end of this one so you can choose different

  • flavoured glazes and different ones there.

  • Split the glaze into three containers making one slightly bigger and colour them pink and

  • yellow.

  • Split the third one and make it blue and purple.

  • Mix some of the pink and yellow to make different shades of orange.

  • And do the same with the blue and purple.

  • To get the dessert out of the container you just need to put the whole container in a

  • sink of hot water, being careful not to let it get on the actual mousse, just on the sides

  • of the container.

  • Place a cake board on top, flip it over and just slide off the container.

  • If it doesn't come off straight away you just need to pop it back in the water for another

  • 30 seconds.

  • Place that on a cup over a baking dish and then pour the yellow glaze over one corner

  • on one side and then add some light orange, then some darker orange glaze.Then add pink

  • across the middle following the shape of the pattern of how the colours go on the logo.

  • And then to the other side, add purple and then your two shades of blue.

  • Now that looks a bit like it's got definite lines and we want to blend it together a bit

  • more.

  • So what we are going to do is heat up the yellow glaze so it is a little bit warm and

  • a little bit thinner and and pour a thin layer of that over the yellow side of the dessert

  • and spread it out quickly.

  • So we just get a thin layer over the top there.

  • Now do the same with some pink, heat it up so it is warm and thin and quickly spread

  • it over the centre overlapping onto the purple.

  • And that just makes it look a lot more blended in.

  • Take the logo out of the freezer and sprinkle it with some corn starch so you can handle

  • it without it sticking to your fingers.

  • Lift it up, shake out some of that corn starch, and carefully place it on top of the dessert.

  • Then add the circle and the little dot.

  • And there you have the new logo on a dessert.

  • Let it defrost completely in the fridge and then slice into it to reveal the layers of

  • that donut mousse, the strawberry gel, coffee cremeux and the crispy base.

  • This just tastes amazing when all of those layers come together.

  • Subscribe to HowToCookThat for more of my videos.

  • You can subscribe on YouTube or email and I'll link to that below or both if you're

  • a SUPERFAN.

  • Click here for the recipe, here for more glazed desserts.

  • And Ann fan of the week goes to Franziska who made my vegan chocolate cake recipe and

  • took a great photo - if you bake one of the recipes you can upload it in the comments

  • section on the website or put it on Instagram and put @howtocookthat in your description

  • so that I can find it.

  • Make it a great week and I'll see you Friday.

Welcome To HOW TO COOK THAT I am Ann Reardon and today we are making a new Instagram logo

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B1 中級 美國腔

新的INSTAGRAM LOGO鏡面釉甜點如何烹製那安-里爾登? (NEW INSTAGRAM LOGO MIRROR GLAZE DESSERT How To Cook That Ann Reardon)

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    cathy~ 發佈於 2021 年 01 月 14 日
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