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  • Welcome To HOW TO COOK THAT I am ANN REARDON

  • Today after an overwhelming number of requests we are making a youtube play button dessert.

  • One of the biggest questions I had from the twitter dessert was can I use cake for the

  • logo instead of cremeux. So we will use cake in the middle of this one, which as you can

  • see doesn't give as sharp a line as you'd get with using the cremeux but is easier to

  • do.

  • Firstly bake a sponge cake you can use a packet mix, you can use a recipe that's on the website

  • howtocookthat.net or you can buy a cake it's up to you. Then print out the youtube play

  • button in a size that fits your container. Cut out the arrow and use it as a guide and

  • to cut lots of triangles of cake from the sponge cake.

  • Once you've cut them you need to trim them to make them straight on the top and the bottom

  • and to take off the darker coloured cake.

  • I am making more triangles than I need here, we only have a few people coming over for

  • dessert so I am not going to fill the container all the way to the top with the mousse, but

  • I am putting the cake to the top so I don't have to guess exactly where the mousse will

  • come up to.

  • Line up your triangles of cake and then push a skewer into the centre to hold them together.

  • Place that cake down the centre of the your container. Use a knife to push the base of

  • it into the right position.

  • Take some tape and put it over the skewer and down on each side of the container. Turn

  • the container and repeat that going over in the opposite direction. That will hold the

  • triangles in the centre of the container where you need it.

  • I might make another youtube cake later that is a normal cake but with fondant decorations

  • on the outside representing some of the different channels. What youtube channels do you think

  • should be on it? big channels small channels what are your favorites, let me know in the

  • comments.

  • Now you need to put this cake triangles in the freezer and in the freezer and the reason

  • for that is so when we pour the mousse over the top it wont soak into the cake.

  • To make our mousse take the frozen or fresh raspberries and 1/4 cup of water and stew

  • them until the fruit falls apart.

  • Pour all of that through a sieve. And use the back of your spoon to push through all

  • of that juice. This will take a little while to do this, just keep going until you are

  • left with a slurry of seeds in the sieve and all the juice in the bowl.

  • Take two jugs and measure out 300ml in one and 150 ml in the other. All of the recipe

  • quantities that you need for this are on the website howtocookthat.net in grams and ounces

  • and cups and everything, i'll put a link to that recipe in the description below the video.

  • We will use the 300ml for the mousse and the 150 in the glaze.

  • To make the mousse you will need gelatin, water, egg yolks and sugar, cornstarch, cream,

  • the raspberry puree that we made earlier, white chocolate and more cream.

  • Add the cold water to the gelatin and stir that through until it is smooth and then leave

  • it to absorb the water. Whisk together the sugar and egg yolks, then

  • add the cornflour into that and mix it in really well.

  • Place the raspberry puree and cream into a saucepan and heat that over high heat. Until

  • it starts to boil. Then whisk in the egg yolk mixture.

  • Then return it to the heat and bring it back up to the boil. Stir that constantly while

  • it is boiling for at least a minute to allow it to thicken and it also lets all the starch

  • granules burst so it doesn't have a floury flavour to it and so it is clear.

  • Remove it from the heat and stir through the gelatin. The heat of the raspberry mixture

  • will melt the gelatin.

  • Now pour that through a sieve onto the white chocolate. The sieve will get out any raspberry

  • seeds that we missed and also any little lumps. If you had any egg whites in with your yolks

  • the whites cook faster and that would give you lumps there. You'll get all of those out

  • because we want our mousse to be completely smooth in your mouth while you are eating

  • it you don't want to get a lump of something. Stir through the melted white chocolate until

  • it is well combined.

  • Now we need to make it a brighter youtube red. To do that I am adding some liquid red

  • food colouring you can use gel colour if you have that. Once you are happy with the colour

  • leave that at room temperature to cool down. We don't want to put it in the fridge because

  • it will set the gelatin, we just want it to cool to room temperature so we can fold in

  • the cream without it melting.

  • Once it is cooled. Whip the remaining cream to soft peaks and then fold it through.

  • Take the cake out of the freezer and pour the mousse straight into the container. Now

  • the reason we froze the cake is so the mousse will set on the cake straight away and not

  • soak into it. Put the whole container back into the freezer and leave it overnight to

  • set.

  • To make the glaze you will need white chocolate, cream, gelatin, cornflour, sugar, raspberry

  • puree that we made earlier and glucose syrup.

  • Add three tablespoons of puree to the gelatin and stir it through until smooth.

  • Set that aside and then add three tablespoons of the puree to the cornflour and mix mix

  • mix that until it has not lumps, then pour it into the rest of the puree and stir it

  • through.

  • Heat the glucose syrup and sugar with a quarter of a cup of water until all the sugar is dissolved

  • and it is bubbling and hot like this.

  • Pour in the cream and then you want to bring that back up to a boil. Now add the cornflour

  • mixture and like I said before you want to boil that and keep it boiling for a least

  • a minute so that all those starch granules can burst and it thickens slightly.

  • Remove it from the heat and add the gelatin and stir until it is dissolved. Pour that

  • through a sieve over the white chocolate. Stir that white chocolate through and then

  • add some red colouring to brighten it up.

  • That glaze is quite hot if you pour it over the dessert like that it will just melt the

  • top of the dessert and slide off, that's not what you want obviously so we want to cool

  • it to room temperature.

  • For the base of the dessert crush some chocolate biscuits or cookies, depending where you are

  • in the world. the recipe that I used for this is on the website but you can use store bought

  • ones if you prefer. Melt the chocolate, we don't need it to be

  • tempered just melted is fine for this.

  • Mix your crumbs into the melted chocolate.

  • Then spread it out on some baking paper roughly making it into a rectangle shape big enough

  • for the dessert to sit on. Top it with another sheet of baking paper and then use a rolling

  • pin to make it smooth and flat.

  • Check your dessert will fit on top. And then place it in the fridge to set.

  • Take your frozen dessert and place it in a sink of hot water. This will melt the outside

  • layer of gelatin on the dessert and make it easy to get out of the container.

  • Remove the tape and excess cake. Then use the skewer to pull the dessert out of your

  • container. If it is not coming out easily then just pop it back in the hot water for

  • a little bit longer and then try again.

  • Use a knife to cut off the excess bit of cake and then pull the skewer out of the centre.

  • Place some glasses upside down in a container and rest the dessert on top.

  • The end of the dessert that was at the bottom of the container is rounded here so we want

  • to trim the other end to match. You might need to do the same with yours it just depends

  • on the shape of your container.

  • Spoon generous amounts of the glaze over the top and let it a ll drip down on all the sides.

  • Anything that drips down into the container can be used again, just scoop it up and store

  • in a ziplock bag in the freezer until you need it.

  • Leave the glaze to firm up a little and while you are doing that trim chocolate base to

  • about the right size, we can trim more off later so make it slightly bigger than you

  • think you need. And then cut it off once you've got the dessert on top. Flip the baking paper

  • over so that you are putting the base onto the serving platter and peel it off.

  • Using a spatula and a knife to very carefully lift up the dessert and transfer it onto the

  • base. I suggest you have them very close together when you are doing that so there is less chance

  • of you dropping it. Then use another knife to help you ease those out form underneath.

  • Use your knife to trim up the base to just the right size.

  • Decorate the top of the dessert using chocolate and push it down into the glaze so it stays

  • in place.

  • To cut your dessert use a large hot knife and slice all the way through to the base.

  • And you can see the youtube play button in the middle of each slice. It is not as sharp

  • as I'd like to to be, if I was making it again I'd probably suggest adding a thin layer plain

  • buttercream around the cake before adding it into the container, that way you'd get

  • a sharper edge to the logo. Or just use cremeux like I did in the twitter cake recipe and

  • that would give you a nice smooth finish in the middle instead of the cake which has a

  • holey texture to it.

  • If you liked this dessert make sure you click on the links below to share it

  • also give it a big thumbs up

  • and if you haven't already click the subscribe button I make new dessert cake or chocolate

  • video every Friday.

  • Have a great week

Welcome To HOW TO COOK THAT I am ANN REARDON

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