A blue and black beauty, just like I like my soul and desserts! Thank you for this recipie!
@dessertophilia7 күн бұрын
That's such a lovely thing to say! Thank you!
@DianaDenisaMitulet22 күн бұрын
🤤😍
@dessertophilia22 күн бұрын
Thanks!
@rosedewittbukater5763Ай бұрын
This is not sugar free...the digestive biscuits are just cookies with a bunch of sugar in them.
@dessertophiliaАй бұрын
You can buy sugar-free biscuits, just like I did. It's a matter of choice. :)
@enivintarjeАй бұрын
Condensed milk isn’t that sugary?
@dessertophiliaАй бұрын
It's homemade condensed milk, sweetened with xylitol. It's sweet but not sugary.
@azbuhazzaaАй бұрын
Thank you for the amazing video! I have a question please, did you use two molds? 16 cm and 18 cm?
@dessertophiliaАй бұрын
Thank you for your kind words! Yes, I used two molds, 16 cm and 18 cm.
@azbuhazzaaАй бұрын
@@dessertophiliaoh, that’s why all my layers were so much thinner than yours! I used only the 18cm size you suggested but it still came out beautiful.
@dessertophiliaАй бұрын
If you watch the entire video, you'll see that I do specify using two different-sized molds. 😊 But what's most important here is that your cake turned out beautiful! I'm so happy you made it! 💗
@rileyjoseph3488Ай бұрын
It’s got milk, it’s definitely not sugar free.
@dessertophiliaАй бұрын
Most foods contain various types of sugars. My recipes do not contain any added cane sugar. I can't remove the naturally occurring sugars in milk. 😉
@GuryasKitchen-ytАй бұрын
Delicious
@dessertophiliaАй бұрын
Thanks!
@daphnepsy2 ай бұрын
What a gorgeous cake! Looks delicious, I'm very inspired :))
@dessertophilia2 ай бұрын
Thanks so much! 😊
@claudiafloroiu1863 ай бұрын
If mistakes like this, turn something into a work of art...I think more of us would embrace mistakes with enthusiasm😊 Congratulations for the beautiful, spectacular, fine dessert!
@dessertophilia3 ай бұрын
That's so nice of you to say! Thank you! 🥰
@lilisenicar61533 ай бұрын
How many grams does a sheet of gelatin have?
@dessertophilia3 ай бұрын
Approximately 1.6 g.
@zubinislucky3 ай бұрын
wow
@dessertophilia3 ай бұрын
Thank you!
@noorskitchenconnection3 ай бұрын
SOOOO Tempting delicious recipe thanks for sharing such a nice recipe 👍🙂👍
@dessertophilia3 ай бұрын
You are most welcome. Sooo happy you like it! 😊
@marianamartini13603 ай бұрын
Hello, thanks for this amazing recipe. Could you please give the mass of gelatin as my sheets seem to be larger than the ones shown in the video. Also, for how many people would this cake be? Thanks!!!
@dessertophilia3 ай бұрын
Hi! I'm so happy you like it! The sheets I use weigh approximately 1,6 grams each. So, you can safely substitute each sheet with 2 g of granular or powder gelatin. The ratio for gelatin mass I use is 1 part gelatin powder to 5 parts water. So, to replace one of my sheets, I'd use 2 g gelatin powder and 10 g/ml water, which results in 12 g gelatin mass. You can easily serve 12 people with this cake.
@marianamartini13603 ай бұрын
@@dessertophilia Hello again, Thanks for the detailed answer. I have started making the cake today, I normally do entrements over a couple of days. I was wondering if there is any reason you put the gelatin layer on top and the mousse at the bottom as it seems like the gelatin is the most dense element but I might be wrong. Thanks again!
@dessertophilia3 ай бұрын
You're most welcome! I hope you like it as much as I do. Let me know how it turns out for you. I also do entremets over a couple of days. I don't see how anyone could make one in less than at least 2 days, considering the chilling and freezing times. I put the jelly layer on top because I wanted the surface of the cake to consist of concentric circles and the section to look as it does. So, it's just for aesthetic reasons. If you worry about stability, don't. The cake keeps it's structure even after many hours at room temperature (24°C).
@MadameChampagne-g9c4 ай бұрын
Can we replace xylitol and th agave syrup with something else because we don't sell it here in Quebec (Canada)! thanks for sharing !
@dessertophilia4 ай бұрын
Yes, you can replace the xylitol with allulose and the agave syrup with maple syrup or honey. I don't recommend erythritol in this case because it would crystallize. Hope this helps.
@catsmeow3743 ай бұрын
A new study of sugar alcohols (xylitol, erythrytol, sorbitol, maltitol) has been done. The findings show that these sweeteners contribute to heart attack and stroke. It's unfortunate. I'm now staying with sucralose or allulose. I'm in Canada, and Allulose isn't sold in stores here, but I buy it online. Anyway, I would switch the xylitol for an alternate safe sweetener. Recipe looks yummy! 😋 👍
@dessertophilia3 ай бұрын
Could you please refer to that study? If it's the one that made headlines a few months ago, I would suggest you read it to the end and don't rely on other's interpretations. Furthermore, there are specialists, who took their time to explain those findings to us. After reading the study, I'd suggest you look for Dr. Layne Norton's and Dr. Eric Berg's videos, just to name two of them, here on KZbin, where they shed light on sugar alcohols. For me personally, when it comes to nutrition, there is nothing more harmful than cane sugar. And I have experienced the benefits of erythritol and xylitol myself. This is why I started this channel in the first place. I hope allulose becomes available in Europe too. It would make my life so much easier when making caramel! All the best to you! :)
@saramarques79864 ай бұрын
Seems a very good recipe! I think I'll try it without the agave syrup substituting for guar gum. Thank you for this recipe!
@dessertophilia4 ай бұрын
I'm so glad you like it! Thanks for the idea with the guar gum. I'll try it myself.
@saramarques79864 ай бұрын
I made ice cream everyday with a semi professional ice cream maker ice cream and always used guar gum, I used to eat everyday my own recipe for healthy ice cream during 9 years. It's for me the best way to get a creamy consistency without crystalizing
@dessertophilia4 ай бұрын
I really appreciate you took your time to share your know-how. As an ixe cream lover myself, I'm most definitely going to try this very soon.
@TheGodOfWarhammer4 ай бұрын
As a diabetic, I am SO grateful you dropped this recipe
@dessertophilia4 ай бұрын
This means so much for me! Really happy you like it. 🙏
@Anskriegerplate4 ай бұрын
Delicious ice cream recipe. Is it possible to make one without a machine 🤔
@dessertophilia4 ай бұрын
I'm so glad you like it! Yes, you can make it without a machine but you'll have to put in some extra work. Get the cream out of the freezer every 30 minutes and stir it vigorously. Do this at least 4 times to prevent the formation of big ice crystals. Then, right before you serve it, pulse the ice cream in a blender or a food processor. Just make sure you chill the blades and bowls before. I hope this helps.
@rishbhchaursiya4 ай бұрын
Good going bro but try veg recipes too bcz we are in India and we are not that much interested in no veg recipes, please
@dessertophilia4 ай бұрын
Thank you! I'll try some vegan recipes too. Thanks for the tip.
@stevethea52504 ай бұрын
13:30
@dessertophilia4 ай бұрын
What is the time stamp for? Can I help you with some information about this section?
@stevethea52504 ай бұрын
is it a silicone cake tin ?
@dessertophilia4 ай бұрын
Yes, it's a silicone mold you can use for both baking and freezing. There's a link to it in the description of the video. You can find out more information about it on that page.
@haibaraconan4 ай бұрын
i can’t believe i just found this account 😮 amazing content
@dessertophilia4 ай бұрын
Thank you so much! Comments like yours inspire me to keep creating. I'm grateful. ❤️🙏🏻
@saramarques79864 ай бұрын
I subscribed to your channel! Love the recipes! I do keto diet I really hope there's more keto recipes although some of them I'll adapt to keto. I'm sure I'll be making some of them! Perfect flawless work of art you're making with your baking!
@dessertophilia4 ай бұрын
Thank you so much for your kind words, Sara! It really means a lot to me. You can easily adapt most of my recipes to keto by replacing the chocolates I prefer with chocolates sweetened with keto-friendly sweeteners and the fruits with less sweet ones. But I'm sure you know better what to swap with what. Which brings me to this question: I'm curious, what do you use to replace wheat flour but maintain a similar texture to your baked goods?
@saramarques79864 ай бұрын
I usually replace by the same amount of almond flour. Or I'll use almond flour half of the amount and the other half 1/4 in coconut flour. For example 100g of wheat flour would be 50g almond flour+ 12 to 13g coconut flour. Sometimes I make a different twist. This one is by replacing the total flour by almond flour 1 to 1. Or by 1/4 for coconut flour (100g wheat flour= 25g coconut flour) and then I calculate the weight of the eggs and use that using egg white protein powder. For example 2 eggs 120g =117g water reconstitued with 21g egg white protein powder. It will give body to the cake and more protein for me 🙂 I appreciate your work, you seem french or liking a lot of french baked goods. I'm from Switzerland so this leads me to love even more your work, although I live in Portugal. If you want to explore more recipes using different flours , the best creator on KZbin, she's a master of doing recipes with perfect ratios for the keto flours here's lowcarbrecipeideas channel. She's got some bombastic recipes for keto people. By the way, I make every chocolate bar from scratch because it gets very expensive to buy them and the recipes I use for chocolate bars are from this creator a mentioned, minus the milk chocolate which I use "addicted to dates" vegan milk chocolate recipe because it's milder. I love baking, I bake everyday something new but now keto version because of health problems. And I really loved the healthier approach to such precious and delicate desserts. A very good channel for keto is also ketoserts on KZbin if you want some refined inspiration. Keep the good work because it's unique what you're doing! Much love 🤗
@dessertophilia4 ай бұрын
That's so useful! Thank you.
@bebelleadam77984 ай бұрын
Bonjour 🤗je viens de découvrir votre chaîne et franchement j'ai l'impression que ces une œuvre d'art 😱 hâte de le refaire 🙏🏼🙏🏼🙏🏼
@dessertophilia4 ай бұрын
Merci beaucoup!
@arminda25044 ай бұрын
Hola, me gustan tus elaboraciones, podrías activar los subtitulos en español, por favor?, Muchas gracias!
@dessertophilia4 ай бұрын
Gracias, Arminda! Comentarios como el tuyo significan mucho para mi! Yo intento traducir todos mis videos en español, pero mientras logro subir la traducción para éste, puedes utilizar la traducción automática que ofrece KZbin.
@arminda25044 ай бұрын
@@dessertophilia Ese es el problema, en este video y otros más, youtube no me permite la traducción automática. He pensado que usted podría ayudar. De todas formas muchas gracias!
@dessertophilia4 ай бұрын
Primero, asegúrese de pulsar el botón CC y después, al pulsar la rueda dentada tendrá la opción ¨Subtítulos/CC¨. Haga click ahí y tendrá de traducción automática. Espero que le sirva de algo mientras subo la traducción hecha por mi. Si esto no funciona, será algo nuevo de KZbin que desconozco.
@arminda25044 ай бұрын
Estoy muy agradecida por su ayuda, ahora he podido ver los subtitulos en español. Gracias por todo!
@dessertophilia4 ай бұрын
Con mucho gusto! Me alegro!
@claudiafloroiu1864 ай бұрын
What an adorable little whisk!
@dessertophilia4 ай бұрын
Useful too! :D
@juliahelland64884 ай бұрын
Thanks for sharing! 💯
@dessertophilia4 ай бұрын
Glad you like it!
@catarinatang9804 ай бұрын
Cool channel🎉❤🎉
@dessertophilia4 ай бұрын
Thank you so much!
@CheimasCorner4 ай бұрын
Bravoooo❤ I really love your channel because everything is without sugar but could you plz mention how many gram do you use gelatin I don’t have gelatin sheets … thanks
@dessertophilia4 ай бұрын
Thank you so much! 😊 The gelatin sheets I use weigh approximately 1.6 g each. So for each sheet I use, you can use 1.6 - 2 g granular gelatin hydrated in 7.5 - 10 ml cold water. So, for the mousse, where I use 3 gelatin gelatin sheets, you can use 5 g of granular or powder gelatin hydrated in 25 ml cold water. I hope this helps.
@bakindnevnik4 ай бұрын
Prelepo svaka vam čast ❤
@dessertophilia4 ай бұрын
Thank you very much! 😊
@bakindnevnik4 ай бұрын
Super
@dessertophilia4 ай бұрын
Thank you!
@bakindnevnik4 ай бұрын
Podrška sa mog kanala. Nivi vaš pratilac pozdrav ❤
@dessertophilia4 ай бұрын
Hvala vam!
@bakindnevnik4 ай бұрын
Prelepo izgleda volim kad nema puno šećera a ova vaša bez super Hvala Pozdrav sa našeg kanala iz Švajcarske ❤
@dessertophilia4 ай бұрын
Hvala vam puno! ♥
@milome3055 ай бұрын
SOOOOOO SLOW, MAKE ME SLEEPY.
@dessertophilia5 ай бұрын
I'm glad that my slow video helped you relax enough to make you sleepy and I hope you slept well. :)
@Delight-885 ай бұрын
Lovely recipe ❤❤ stay connected ❤
@dessertophilia5 ай бұрын
Thank you!
@mariamkhan92765 ай бұрын
love how you use fresh fruit in a lot of your recipes!! really nice touch and beautifully constructed
@dessertophilia5 ай бұрын
Thank you so much! 😊
@mariamkhan92765 ай бұрын
beautiful recipe, loved the idea of adding mascarpone to the batter as well
@dessertophilia5 ай бұрын
Thank you! Yes, the mascarpone brings an extra kick of creaminess, replacing the eggs you would normally use in a baked cheesecake.
@mariamkhan92765 ай бұрын
gorgeous!!
@dessertophilia5 ай бұрын
Thank you so much! ❤️
@tahsindisha83305 ай бұрын
I really liked the concept of making saffron pastry cream. Thanks for the recipe!
@dessertophilia5 ай бұрын
You're most welcome! Make it, it's super delicious!
@mariamkhan92765 ай бұрын
i looooveee the flavours you use in these...orange blossom water is slept on.
@dessertophilia5 ай бұрын
Thank you! I simply love floral scents and their complex, elegant aromas, especially orange blossom water. To be honest, orange blossom is my favorite scent in the world. And because it's a little forgotten in modern-day pastry, I try to include it in more recipes. After all, as far as I know, this is what they used to flavor cakes and creams before vanilla became more available.
@mariamkhan92765 ай бұрын
@@dessertophilia this is hilarious because before i could get my hands on vanilla, i would use mostly stuff like orange blosson/rosewater/kewari to flavour things if needed. very much still a staple of arab desserts and pastries!
@dessertophilia5 ай бұрын
What is kewari?
@mariamkhan92765 ай бұрын
this is a work of art!! how creative, seriously how long did it take to come up with this recipe, like how'd you figure out the right flavours and textures to go with each other. it's honestly suuuper impressive
@dessertophilia5 ай бұрын
Thank you so much! I took the inspiration from Chef Pierre Herme's Ispahan macaron, hence the name and flavor combinations. But I wanted a creamy cake, not a cookie. It took me about a month to figure out the textures. The first version had a ganache that was too set and not "rosy" enough. Then, to make the lychee jelly, I strained the puree and I didn't like the set texture, so, in the final version, I made the jelly from puree, as you can see in the video. Lastly, the raspberry mousse was a simple one, just raspberry puree and whipped cream. It was delicious, but the texture didn't feel right for my idea of this luxurious cake, so I made it with a Swiss meringue. And this method really makes the most incredibly delicate, melt-on-your-tongue fruit mousse you can imagine. I wrote a little novel here but you asked for it! 😅
@mariamkhan92765 ай бұрын
@@dessertophilia i love raspberry and lychee, i would never have thought to use lychee in dessert though, but this worked out so well!! i am an absolute novice at jelly, mousse and meringue so even more impressive seeing how meticulously you layered them here.
@dessertophilia5 ай бұрын
If you love the combination, you should really give it a try. The easy way! Maybe just puree some raspberries, strain them, and fill the lychees with the puree. Splash them with a drop of rose water or top them with rose jam. Or simply mix the raspberry puree with cut lychee pulp and a little rose jam or water - just so you figure out the flavor combination and how the aromas develop and interact. Before you actually start to make the textures I show here. :)
@claudiafloroiu1865 ай бұрын
The nuttiest icecream ever! So good!
@dessertophilia5 ай бұрын
The vanilla really enhances the flavor of the hazelnut paste.
@Lovecooking6655 ай бұрын
Very good recipe ❤️🌺
@dessertophilia5 ай бұрын
Thank you very much!
@Daisy.florina5 ай бұрын
is not set overnight that is ice cream eight hours is half set that is why is scoopable
@dessertophilia5 ай бұрын
Because it's a custard, it needs time to rest in the fridge before you churn it. It's not mandatory but it makes for a better taste and texture.
@priscillamcgregor46795 ай бұрын
I'm so glad to have come across your channel, just now. What beautiful recipes I'm sure to make. Keep in with your amazing recipes. Love, Cape Town South Africa 🌹❤️
@dessertophilia5 ай бұрын
That is so lovely of you to say, Priscilla! Thank you! 🥰
@shrabani27355 ай бұрын
What is xylitol and what’s the alternative?
@dessertophilia5 ай бұрын
Xylitol is a sugar alcohol. It's a sweetener of natural origin that comes from plants like birch trees or corn cobs. It looks and tastes almost the same as sugar but has considerably fewer calories and doesn't raise blood sugar levels as much. It's commercially used as a sugar substitute in various foods and drinks. Here are two alternatives to xylitol: Stevia: This sweetener comes from the leaves of the Stevia plant. It's much sweeter than sugar, so you only need a little bit. But it also has a strong minty after-taste. This is why in baking you cannot replace sugar with stevia in a 1 to 1 ratio. Monk fruit sweetener: Made from extracts of the monk fruit, this sweetener is also very sweet but doesn't contain any calories or sugar. It cannot be used as a 1:1 replacement for sugar, like xylitol can. I prefer using xylitol in frozen desserts because it doesn't crystallize when chilled. Otherwise, I would use mainly erythritol because it has 0 calories and doesn't impact blood sugar levels at all. However, as is the case of every food in the world, moderation is key, in my opinion. Any excess can lead to potentially unpleasant side effects.
@PurpleOuchie5 ай бұрын
It's used in sugarless gum, suppose to be ok for your teeth. Sugar substitute. Don't give to dogs or pets I think it's toxic to them. I don't consume it knowing how toxic it is to dogs makes one wonder what it's doing to us.
@dessertophilia5 ай бұрын
Just a little research on Google will show that sugar alcohols, xylitol included, are much better and safer for our health than regular cane sugar. As with everything else in life, moderation is key. Also, to me, dessert isn't for our pets.
@esterbardhan4 ай бұрын
So, sugar can be used instead of agave and xylitol
@dessertophilia4 ай бұрын
@@esterbardhan Yes, you can use sugar and the sweeteners I prefer to it interchangeably.
@carolgulgueira5 ай бұрын
such a beautiful work!!!!!!
@dessertophilia5 ай бұрын
Thank you so much!
@carolgulgueira5 ай бұрын
this is like free therapy
@dessertophilia5 ай бұрын
That's so lovely of you to say! ♥
@Lovecooking6655 ай бұрын
Amazing 🤩
@dessertophilia5 ай бұрын
Thank you!
@maleactor5 ай бұрын
A very beautiful and light looking cake. I was so nervous watching you work with the white chocolate band, such a fragile task right at the end.
@dessertophilia5 ай бұрын
Thank you so much for your kind words! It really is a light cake with very delicate textures. As for the chocolate decorations, sometimes they are quite fragile indeed but they're worth it when you look at the end product.
@scrane55005 ай бұрын
Looks great! Going to replace the cream and eggs with frozen bananas as I have a family history of Cancer so need to avoid the estrogen and BLV in dairy and the lead and choline in eggs. Thanks for sharing
@dessertophilia5 ай бұрын
Thank you! I'm glad you like it. That sounds like an excellent idea. Enjoy your ice cream and stay healthy! 💓