tag:blogger.com,1999:blog-4912304086398265028.post7057549037321079075..comments2024-02-05T21:17:41.433-08:00Comments on Gourmet Baking: SicileBerthahttp://www.blogger.com/profile/17476612651848560216noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4912304086398265028.post-77320369192668684212019-05-28T08:48:03.018-07:002019-05-28T08:48:03.018-07:00Alena: I don't know what pore mirrored glaze i...Alena: I don't know what pore mirrored glaze is. Is it supposed to be "pour"? But yeah you can definitely use any mirrored glaze recipe as long as you pour it on the frozen cakeBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-24185562987624764122019-05-28T08:37:57.117-07:002019-05-28T08:37:57.117-07:00Hello, this recipe looks so good and I am looking ...Hello, this recipe looks so good and I am looking forward to make it. Only question I have is can I make pore mirrored glazed over this cake? and if so do you recommend any certain one? thank you.Alenahttps://www.blogger.com/profile/05080134629036180185noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-85264280962448932142018-01-26T21:53:49.377-08:002018-01-26T21:53:49.377-08:00Anonymous: Thanks for letting me know! I fixed the...Anonymous: Thanks for letting me know! I fixed the link in this post so it should be working now. I think many links are broken when we were redesigning the blog, so I appreciate you letting me know.<br />which biscuits aux pistache are you referring to? can you send me the post then i can find out. I refer joconde and biscuit interchangeably sometimes, so they might be both joconde (can be the same or different recipe. But if you give me the link, then I can answer you for sure!Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-60310803818829744852018-01-25T22:15:17.621-08:002018-01-25T22:15:17.621-08:00Hi Bertha, I noticed that your links to the pistac...Hi Bertha, I noticed that your links to the pistache jaconde leads to an error page. Also, another recipe I as browsing the biscuits aux pistache is also broken. Could you briefly explain how to mix these two... I believe they are two separate methods.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-16188361066869549712017-01-09T10:31:45.278-08:002017-01-09T10:31:45.278-08:00Greg: Hi, I don't remember how many it makes a...Greg: Hi, I don't remember how many it makes as it was a while ago. But I only have 6 mini cake rings, so I made 6 and I had a little bit of leftover.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-22828959401823045562017-01-02T10:32:39.930-08:002017-01-02T10:32:39.930-08:00Great recipe and thanks for sharing! I was wonderi...Great recipe and thanks for sharing! I was wondering how many portions of your 3" rings this recipe gave you? <br /><br />Thanks a ton!<br /><br />Gregnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-2179752639441423422015-09-15T18:12:35.798-07:002015-09-15T18:12:35.798-07:00Hi Nataliya,
I'm sorry to hear about your mou...Hi Nataliya,<br /><br />I'm sorry to hear about your mousse. Just as with any mousse, when you mix the egg white (and/or whipped cream), make sure you fold it carefully, not mix it stir.<br /><br />If you mix it or stir it, you would lose all the air in the egg white/whipped cream and will make the mixture liquidy instead of airy. You can google or watch youtube on how to fold properly.<br /><br />The end result should not be liquid, but should not be super thick either. If you drop it from a spoon, it will not "flow" like liquid, but it will still thin enough to fall (not stick on the spoon)Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-43663971490323449832015-09-15T11:55:59.321-07:002015-09-15T11:55:59.321-07:00Hi Bertha, I just tried making this and I had a pr...Hi Bertha, I just tried making this and I had a problem with the berry mousse: as i added merengue to the berry mixture it just fell down completely and in the end the mousse ended up almost literally liquid and didn't keep shape at all. Is there a chance the merengue wasn't whipped enough? It was really stiff and stood for quite a while before i added it without losing peak shape, but maybe there is a chance it still somehow wasn't. Also, what should the texture of berry mixture be when adding merengue, should it harden a bit? And generally, how long should it cool (and should it be colder then room temprature or not)?NataliyaBaydinahttps://www.blogger.com/profile/06867954255862066768noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-54015457728058595382015-07-31T07:03:50.379-07:002015-07-31T07:03:50.379-07:00Hi Bertha, I just wanted to say thank you so much ...Hi Bertha, I just wanted to say thank you so much for sharing your recipes and photos - they all look so beautiful, you're so talented!! I can't wait to try making some of the entremets from your blog :)emilyhttp://www.traveleatbake.comnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-33688601196381968932013-12-04T17:06:02.765-08:002013-12-04T17:06:02.765-08:00John: I used Pierre Herme's recipe for the gla...John: I used Pierre Herme's recipe for the glaze (at least somewhat). I forgot if I have posted it or not but you can do a search. If not, then I will post it next time I use itBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-60812873244687110622013-12-01T07:09:25.168-08:002013-12-01T07:09:25.168-08:00hi bertha, it looks really good. can you tell me h...hi bertha, it looks really good. can you tell me how do you glaze the cake? and do you have the recipe for the glaze? thanksjohnnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-86135331446320503832013-11-29T12:09:01.371-08:002013-11-29T12:09:01.371-08:00Anonymous: I don't really read the instruction...Anonymous: I don't really read the instruction, haha... <br />I just looked at the ingredients and guessed what they are trying to make.<br /><br />Usually, the ingredients are listed in the order of when they are used, so if you are familiar with making creme anglaise, bavarois, joconde, then you are all set since most of the recipe will involve around this.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-8165221210747129802013-11-26T22:28:55.480-08:002013-11-26T22:28:55.480-08:00Hi Bertha,
I just bought hidemi sugino book in jap...Hi Bertha,<br />I just bought hidemi sugino book in japanese and france only for the ingredients.<br />The instructions all are written in Japanese, and i dont read japanese.<br />How do you translate the instruction from japanese to English as you dont read japanese as well?<br />Please help me , i really want to try recipe in this book.<br />Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-72207813068291442102013-10-24T09:57:08.309-07:002013-10-24T09:57:08.309-07:00Agnes: The cake would be frozen before you unmold ...Agnes: The cake would be frozen before you unmold this. Just place a plate or cake board on top of the frozen cake, then flip it upside down. Now the acetate sheet is on top. Then just peel off the acetate sheet.<br />Hope this helpsBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-47364714568139151842013-10-24T03:52:03.657-07:002013-10-24T03:52:03.657-07:00Hi Bertha,
Your cake looks beautiful. Just wonde...Hi Bertha, <br /><br />Your cake looks beautiful. Just wondering, how did you actually turn the cake upside down when unmold this? I tried to imagine what you wrote down but still not comprehend it fully quite yet. If you could please share any info on this, that would be amazing. Thanks a lot. Agnes Limhttps://www.blogger.com/profile/01087673458357263341noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-34191047738773899662013-08-29T09:44:30.574-07:002013-08-29T09:44:30.574-07:00Anonymous: Like I mentioned in the previous commen...Anonymous: Like I mentioned in the previous comment, I warmed the side of the cake ring with blow torch (some use hair dryer) until it is slightly warm and the mousse inside slightly soften up. Then lift the cake ring up (or down)Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-88988096778209017622013-08-28T20:45:23.914-07:002013-08-28T20:45:23.914-07:00How do you unmold your mousse cakes? They are g...How do you unmold your mousse cakes? They are gorgeous and look yummy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-41873379217688265862013-05-17T03:53:04.243-07:002013-05-17T03:53:04.243-07:00Thanks for your help :)
I tried some of your reci...Thanks for your help :)<br /><br />I tried some of your reciept and its totally great...love it!<br />Anonymoushttps://www.blogger.com/profile/01351553941237688153noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-11159636078418310232013-05-15T13:55:24.444-07:002013-05-15T13:55:24.444-07:00To remove the cake ring from the cake, warm the ou...To remove the cake ring from the cake, warm the outside of the cake ring slightly and slide it up (or down depending on your set up). I use blow torch to do this but you can use warm towel as wellBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-36371588147332776352013-05-15T13:04:32.176-07:002013-05-15T13:04:32.176-07:00Bertha, your mousse cake looks so nice and smooth,...Bertha, your mousse cake looks so nice and smooth, i really appriciate if can you show me how to do? When i removed the cake ring, my cake border looks so rough.Anonymoushttps://www.blogger.com/profile/01351553941237688153noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-66368802695397516802013-04-26T11:12:23.817-07:002013-04-26T11:12:23.817-07:00You don't need all the meringue as it will be ...You don't need all the meringue as it will be too sweet.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-63467122272908402062013-04-26T11:09:51.590-07:002013-04-26T11:09:51.590-07:00Thanks Bertha.
I tried the blackberry mousse, but ...Thanks Bertha.<br />I tried the blackberry mousse, but am skeptical of whether I have to use all the meringue that was made from the receipe or just 2 tbsp = 30 gms.Anonymoushttps://www.blogger.com/profile/17960464323287242127noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-88925530688118262582013-04-24T11:45:32.055-07:002013-04-24T11:45:32.055-07:00Revathy: Glad my posts help! Of course you can men...Revathy: Glad my posts help! Of course you can mention my blog in your posts.<br /><br />They have sweetened and unsweetened pistachio paste. I think for almonds, they are mostly sweetened.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-62281509174450008812013-04-24T11:39:22.584-07:002013-04-24T11:39:22.584-07:00I kept on hopping in search of finding a recipe fo...I kept on hopping in search of finding a recipe for Pistachio Mousse, and found your blog. I am just obsessed with your blog now. Wanting to try so many receipes from your blog.<br />I don't know either French or Japanese. So very very thanks for all the beautiful posts. Can I mention your blog in my posts . <br />Also is the pistachio paste and almond paste sweetened or unsweetened. Since I want to try a home made paste receipe your comments will be helpful.Anonymoushttps://www.blogger.com/profile/17960464323287242127noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-80651604386288392152013-03-10T08:49:07.343-07:002013-03-10T08:49:07.343-07:00thanks for the reply :)
since its in both Japanese...thanks for the reply :)<br />since its in both Japanese n fresh i think i will use your blog's recipe as reference if you don't mind :)Nelson Locknoreply@blogger.com