Hopefully this 10/10 day is workin out 4 y’all… Its sad there’s no more of those same number dates any more.
My favorite was 9/9/09…no idea why? I also appreciated 05/05/05 too..
Anywhos We not too long ago made a Hazelnut Tart w/ Apricot Gele with Marscapone Mousee w/ Chocolate Shavings…
As seen heeyahhh( here)
The Apricot “Gele” is a fancy word for Jello…its basically got Gelatin in it which is the thing that makes Jello.
And the Marscapone Mousse contains Marscapone cheese.
For those that are like WHAAA???!!!!
Marscapone Cheese is an Italian Cream Cheese, its a tad bit sweeter than Regular Cream Cheese….its also more on the expensive side as well.
Both The “Gele” and Mousse have something in common, Gelatin.
And how do you use the Gelatin…simple really.
First get a thing of ICE COLD WATER… by that I mean, Water+ Ice+ Container.
Mainly if you’re using Gelatin Sheets… place them in that said thing of Ice Cold Water…
- Then let it sit in water for about 5 minutes.
- Then take them out, they’ll feel all puffy and weird and stuff.
- Ring out the excess water
- Then put in whatever warm mixture you making til its dissolved.
From there once your mixture has cool you’ll notice it get all solid and stuff….
And you get this
The Chocolate Shavings= Melt Some Chocolate + Spread on Metal Sheet+ Place in Fridge for a Minute+ Use a Scraper.
Of course the 1st one may not be so hot, but you’ll get it down.
So that’s all I got for now, just remember this: Life is Like Making Pound Cake.
It takes a lot of patience, one egg at a time. And there’s no need to rush through it!!
Cuz once its taken its time, it comes out wonderfully.
That’s my Philosophical moment for the week…
Til next time y’all.