tag:blogger.com,1999:blog-6341370753279032047.post2841594860566661675..comments2024-03-28T17:00:11.379+07:00Comments on dailydelicious: Chaleur: Strawberry and white chocolate mousse entremets: My time to play!dailydelicioushttp://www.blogger.com/profile/00201162105770207061noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6341370753279032047.post-21078132496064706932016-01-25T15:59:11.576+07:002016-01-25T15:59:11.576+07:00Mine is silikomart brand. ^^Mine is silikomart brand. ^^dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-28770404117050740402016-01-21T11:34:41.773+07:002016-01-21T11:34:41.773+07:00Hi Pook,
How are you?
The entremets is gorgeous th...Hi Pook,<br />How are you?<br />The entremets is gorgeous thank you so much for sharing the recipe!<br />I was wondering where did you buy the red silicone molds from I been looking everywhere but I cant find it?<br /><br />Thank you =) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-89255788812913709702013-11-24T08:29:13.242+07:002013-11-24T08:29:13.242+07:00Pook, I have made the glaze according your recipe ...Pook, I have made the glaze according your recipe and successful thank you Pook :)<br />Wondering do you have recipe if I want to use fruit puree in the glaze? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-56284884933883221482013-11-21T14:30:46.166+07:002013-11-21T14:30:46.166+07:00It will effect the glaze, because the fat is not e...It will effect the glaze, because the fat is not enough ^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-20872955678296835212013-11-21T14:30:41.672+07:002013-11-21T14:30:41.672+07:00It will effect the glaze, because the fat is not e...It will effect the glaze, because the fat is not enough ^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-2788644652014242752013-11-19T20:38:34.412+07:002013-11-19T20:38:34.412+07:00Pook i have one more question, can i change the cr...Pook i have one more question, can i change the cream with the milk as i dont have cream at this moment. Will it affect the texture of the glaze?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-32639509227364655522013-11-19T16:16:37.519+07:002013-11-19T16:16:37.519+07:00Thank you Pook, I will try again to make that one...Thank you Pook, I will try again to make that one next time i will add the sugar accordingly.<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-60927256122958594882013-11-18T10:41:30.182+07:002013-11-18T10:41:30.182+07:00Because the amount of the sugar is too little, the...Because the amount of the sugar is too little, the glaze will not set. And the gelatine is about 1.7g per sheet, it will be better to weigh it before using. dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-14020929181484046302013-11-18T05:56:15.514+07:002013-11-18T05:56:15.514+07:00Hi Pook , i follow your recipe for the milk glazin...Hi Pook , i follow your recipe for the milk glazing, but the glaze cant cover the mousse even i put 3-4 layers. The mousse still can be seen from outside, can you tell me what went wrong?<br />I used 3 pieces of gelatin (1 pc =2gram), i cut down the sugar to 100 gr because i afraid will be too sweet if i put in 180 gr.<br />Thank in advance.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-78382847305104566032012-06-16T21:35:41.246+07:002012-06-16T21:35:41.246+07:00amazing site~ i already learnt so much reading for...amazing site~ i already learnt so much reading for just 20 mins! will come more often! All ur recipe look awesome ! I have already added this one to my " to do list" ^___^Dani Hohttps://www.blogger.com/profile/18179341872696052198noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-20144749117861468302012-01-05T22:28:30.753+07:002012-01-05T22:28:30.753+07:00I really love this, it looks so amazing and lots o...I really love this, it looks so amazing and lots of effort in this little mousse cake, and again great job!Daphnehttps://www.blogger.com/profile/07034932091252660382noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-70692815584004559482011-12-25T19:51:11.026+07:002011-12-25T19:51:11.026+07:00Hi, Karen
You can use that too, a bit of it will b...Hi, Karen<br />You can use that too, a bit of it will be OK.<br />And for the chocolate mousse, it can come from over the egg yolk, use the thermometer and stir the mixture all the time will help.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-71894108366138587342011-12-25T09:57:30.820+07:002011-12-25T09:57:30.820+07:00Oh dear, everytime I make the white chocolate mous...Oh dear, everytime I make the white chocolate mousse, the egg mixture and the cream forms a thick mass, what am I doing wrong?Karennoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-36405760380819893722011-12-25T00:46:47.939+07:002011-12-25T00:46:47.939+07:00I did not find any strawberry liqueur but I have s...I did not find any strawberry liqueur but I have strawberry flavouring, will that be okay?Karennoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-73068543422144133452011-12-24T10:37:48.331+07:002011-12-24T10:37:48.331+07:00I mean freeze it ^^, because it will be easier to ...I mean freeze it ^^, because it will be easier to move it around and cover it with glaze when it's frozen.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-28531972662717707062011-12-24T05:44:58.172+07:002011-12-24T05:44:58.172+07:00When you say freeze do you mean literally freeze i...When you say freeze do you mean literally freeze it or let it set? because I have just made the cream and put it in the freezerKarennoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-39808407982193267432011-12-22T18:11:34.285+07:002011-12-22T18:11:34.285+07:00Hi, Karen
The apricot jam is not alter the taste o...Hi, Karen<br />The apricot jam is not alter the taste of this dessert, ^^, you cna use it.<br /><br />Hi, Natsuko<br /><br />You can use any kind of strawberry flavor liqueur.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-73795087228873048162011-12-22T04:02:53.148+07:002011-12-22T04:02:53.148+07:00Is there anything I can subsitute creme de fraises...Is there anything I can subsitute creme de fraises for? I live in the UK but can't find it anywhereNatsukonoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-59659254187548210772011-12-19T01:35:28.204+07:002011-12-19T01:35:28.204+07:00Will the apricot jam alter the taste on the glaze ...Will the apricot jam alter the taste on the glaze or dessert in any way? because I cannot find nappage and I saw that you could use apricot jam warmed/strained,Karennoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-86329720914382786762011-12-15T15:26:58.654+07:002011-12-15T15:26:58.654+07:00Hi, Natsuko
You can add the rose extract into this...Hi, Natsuko<br />You can add the rose extract into this entremets too, I think it will be good.<br />The rose jelly can be made from syrup with a gelatin, or you can mix it with raspberry puree too.<br /><br />Hi, karen <br />Warming the mold with hot towel will make the work a lot easier. ^^dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-66187922126916236512011-12-14T19:20:36.114+07:002011-12-14T19:20:36.114+07:00I have trouble taking these out of the moulds with...I have trouble taking these out of the moulds without damaging them, is there a specific way to take the desserts out of the mould? :DKarennoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-20325147414113539932011-12-08T22:20:17.903+07:002011-12-08T22:20:17.903+07:00is there any changes I can make to this recipe to ...is there any changes I can make to this recipe to suit the project Im doing? ^^ also rose jelly from syrup and gelatin? [I am sorry I feel like im bugging you]Natsukonoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-9780054965535361792011-12-08T08:12:40.931+07:002011-12-08T08:12:40.931+07:00Hi, Natsuko
You can use the mousse from this recip...Hi, Natsuko<br />You can use the mousse from this recipe http://dailydelicious.blogspot.com/2008/12/contrast-of-flavor-vanilla-mousse-with.html<br />and for the insert you can use Crème Brûlée from here<br />http://dailydelicious.blogspot.com/2011/03/amour-de-fraise-macaron-with-tea.html<br />or making the rose jelly from syrup and gelatin ^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-32405217993460213632011-12-06T23:50:17.125+07:002011-12-06T23:50:17.125+07:00How would I change the flavour? I love this desser...How would I change the flavour? I love this dessert so much but I am making it for a project, it is going to be vanilla and rose flavour, but I have no idea how to do the rose cream [jelly] and rose mousse, can you think of anything? thank you ><Natsukonoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-18605513286100616272011-12-06T23:48:18.017+07:002011-12-06T23:48:18.017+07:00How would I change the flavour? I love this desser...How would I change the flavour? I love this dessert so much but I am making it for a project, it is going to be vanilla and rose flavour, but I have no idea how to do the rose cream [jelly] and rose mousse, can you think of anything? thank you ><Anonymousnoreply@blogger.com