Hi. I am Joconde.
This cake is Shine Muscat Charlotte.
In summer, green grapes and Shine Muscat seem to be representatives.
It is a pleasant fruit that gives a refreshing feeling just by looking at it.
I added mint infused cream to make it more fresh.
Also, if you put Shine Muscat as it is, it will be watery in cream and fade in color when it blended.
If you do the method in the video, you can catch both problems.
Thank you for watching until the end of the video.
Ingredients
♥︎ Shine Muscat preserves
Shine Muscat 350g
170g sugar
120g lemon
60g sugar
♥︎Biscuit a la cuillère
50g egg yolks
24g sugar
2g vanilla bean paste
77g egg white
44g sugar
70g soft flour
♥︎ Bavarois
36g egg yolks
36g sugar
105g milk
3g vanilla bean paste
105g whipped cream
4g of gelatin
Shine Muscat preserves 60g
♥︎ Shine Muscat Mint Cream
60g fresh cream
3g apple mint leaves
60g cold whipped cream
100g Shine Muscat preserves
10g Shine Muscat preserves Syrup
4g of gelatin
♥︎ Shine Muscat Syrup
40gShine Muscat Syrup
20 g of water
After boiling, let it cool before use.
♥︎ Shine Muscat Jelly
100g Shine Muscat Syrup
3g of gelatin
Little yellow food coloring
*Boil the syrup and cool it to 60 degrees.
*Gelatin soaked in ice water is dissolved in syrup after squeezing out the water.
* Cut out with a flower-shaped cutter.
* See here for details
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