"Red Lake of Snow Mountain" White chocolate mousse with cantaloupes confiture 

Cacao ! ∴∵ゞ(´ω`*)♪
This time it is a cake with almond-scented white chocolate mousse topped with red melon confiture.
It is very sweet and the mellow aroma of almonds is very satisfying.
Reference: Petit Gateau recipe from Mr. Akasaki's recipe
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Ingredients and quantities vary widely, so please pick up a copy of this book to see the wonderful contents.
0:00 Introduction
0:19 Red melon confiture
2:04 Pain de Genne
5:47 White chocolate mousse with almonds
9:33 Completion
10:08 Tasting
10:44 Cacao note (melon confiture as jam to be spread on bread)
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[ Pain de Genne ]
Whole egg: 120g
Powdered sugar: 50g
Granulated sugar: 20g
Almond powder: 80g
Flour: 35g
Baking powder: 2g
50g unsalted butter
Rum wine: 15g
[Preparation]
1. grease a mold with unsalted butter
Line the bottom of the mold with almonds and refrigerate to harden the butter. 3.
Sift together the flour and baking powder. 4.
Sift the powdered sugar and almond powder separately and mix them together. 5.
5. mix half of the beaten eggs into the almond powder, powdered sugar, and granulated sugar. Once combined, add all remaining ingredients and mix well with a mixer. 6.
6. add the flour and baking powder and mix well.
Add the rum and mix until incorporated. 8.
8. add a little of the batter to the melted butter and mix well to combine with all the batter. 9.
9. preheat oven to 170°C and bake for 20 minutes
10. cut the baked products into 16mm thick slices
11. brush the cross sections with syrup
[ Syrup ]
Water: 50g
Granulated sugar: 25g
Cointreau: 18g
[ How to make ]
1. boil water and granulated sugar in a microwave oven
Mix well to dissolve, cool, and stir in the Cointreau.
[Red melon confiture ]
Lemon juice: 50g
A - Granulated sugar: 50g
Red flesh melon pulp: 250g
B - Granulated sugar: 100g
Cointreau: 15g
[Preparation]
1. bring lemon juice to a boil
Add granulated sugar A and melon pulp and bring to a boil again, mashing the pulp. 3.
When it comes to a boil, add granulated sugar B and reduce to a simmer over low heat, stirring constantly. 4.
Simmer over low heat, stirring constantly, and reduce to a simmer. 5.
When the mixture thickens, turn off the heat, add Cointreau and mix well.
[White chocolate mousse ]
Fresh cream 35%: 100g
Roasted almonds: 30g
Gelatin sheet: 3g
White chocolate: 95g
Fresh cream 35%: 120g
[Preparation]
If using raw almonds, preheat oven to 160°C (gas mark 6) and bake for about 12 minutes, stirring every 4 minutes.
2. roast the almonds, chop them roughly, add them to the cream and bring to a boil. 3.
Once boiling, leave the almonds in the cream overnight. 4.
Soak the gelatine sheets in water. 5.
Bring the cream with the almonds back to a boil, cool to 60°C, stir in the gelatine and dissolve. 6.
Strain the cream into the melted white chocolate.
Stir to emulsify. 7.
In a separate bowl, whip the cream to 7 parts cream and quickly mix in the chocolate mixture.
Put the mixture into a piping bag and place in a mold. 8.
8. freeze
Silikomart SF205 6 pieces
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Silikomart SF012 Sabalan molds, pack of 6
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■Acrylic Ruler 10mm, set of 2
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Acrylic rulers 3mm, set of 2
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Small pot (placed on gas stove)
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■Delonghi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Couverture white chocolate
Valrhona "feuveauvoir".
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
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Hand mixer (volume is turned down in the video)
Panasonic hand mixer white MK-H4-W
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#cantaloupes
#mousse
#cake
#Whitechocolate
#chocolate

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