NEW Instagram Logo Dessert

My first ever viral video was a dessert with the old Instagram logo all the way through on every slice. There have been so many requests for the new Instagram logo, a mirror glaze recipe and entremets that I thought I’d combine all that love into one delicious creation. I toyed with the idea of making it through the middle but the new ‘simplified’ logo doesn’t play well with 3D.

This entremet dessert has a cinnamon donut flavoured mousse, coffee cremeux, strawberry gel, a crispy base, mirror glaze and the new Instagram logo on top. The beauty of entremets is you can swap out the different elements. So if you’d prefer you could use chocolate orange cremeux or white chocolate mousse.

New Instagram Logo Dessert Recipe

Crispy Base

30g (1.06 ounces) or 1 cup of rice bubbles or crispies
4-5 cookies or 50g (1.76 ounces) of cookies of your choice (use gluten free if making for people with coeliac disease)
15g (0.53 ounces) or 1 tablespoon plus 1 teaspoon of oil
70g (2.47 ounces) chocolate

Melt the oil and chocolate in the microwave then stir through the rice bubbles and the cookies. You can use any cookies, if you use gluten free cookies the whole dessert will be gluten free. Place a ring on the tray and press down the base mixture to form a disc and then freeze until firm. Push out of the ring and wrap in plastic wrap. Store in the freezer until ready to use.

Strawberry Gel

5g (0.18 ounces) or 1 teaspoon of powdered gelatin
30millilitres (1.01 fluid ounces) or 2 Tablespoons water
30g (1.06 ounces) or 1 Tbsp plus 1 tsp of sugar
500g (17.64 ounces) strawberries, washed and hulled

Add the gelatin to the water and stir it through, then leave it to bloom.

Place the sugar and the strawberries into a blender and puree. Strain through a fine sieve to get everything through except the seeds.

Heat the gelatin in the microwave and then stir through the strawberry puree. Pour it into a ring and then weight that down with something like a book and freeze it.
Once it is frozen to get it out just heat the edges of the ring using a brulee torch and lift it off.

Coffee Cremeux

100g (3.53 ounces) dark chocolate
140g (4.94 ounces) milk chocolate
60g (2.12 ounces) or approx 4 egg yolks
30g (1.06 ounces) or 1 Tbsp plus 1 tsp of sugar
275millilitres (9.3 fluid ounces) or 1 cup plus 2 Tbsp and 2 tsp cream (35% fat)
1 teaspoon instant coffee

Put the chocolate into a bowl and put a fine sieve over the top.

Add the sugar to the egg yolks and whisk them together.

Put the cream and coffee into a saucepan and heat until it begins to boil. Remove from the heat, pour a little of the hot cream into the egg yolks and whisk well. Add the yolk mixture into the remaining cream whisking as you do.

Return to the heat and cook for just a moment until you see it starting to cling to the bottom of the pan. Immediately take it off the heat and pour it through the sieve onto the chocolate. Leave that for a minute to melt the chocolate.

Give the mixture a good whisk until it is smooth then pour that into a ring, weight it down to stop it leaking and freeze that also. Once it is frozen lift off the ring, place it on top of the strawberry gel and return it to the freezer.

New Instagram Logo

20 white marshmallows (this will pipe around 4 logos so you can practice)
new instagram logo template
Place the marshmallows into a piping bag and microwave for 30 seconds. Cut a piece off the end of the bag.

Put some baking paper over the new instagram logo and rub with a little oil. Pipe the marshmallow around carefully following the line of the camera. overlapping slightly at the end. Place that in the freezer.

Cinnamon Donut Mousse

575millilitres (19.44 fluid ounces) or  2  1/4 cups plus 1 Tbsp of milk (4% fat)
150millilitres (5.07 fluid ounces)  or 1/2 cup plus 2 Tbsp of cream (35% fat)
1 teaspoon vanilla
4 cinnamon donuts (If making for someone with coeliac disease swap donuts for 6 gluten free cookies plus 1 teaspoon of cinnamon)
180millilitres (6.09 fluid ounces) or 3/4 cup of water
30g (1.06 ounces) or 2 Tbsp powdered gelatin
135g (4.76 ounces) or aprox 8 egg yolks
30g (1.06 ounces) or 1/4 cup of cornflour or cornstarch
300g (10.58 ounces) or 1 1/4 cups of mascarpone cheese
900millilitres (30.43 fluid ounces)  or 3 3/4 cups additional cream (35% fat)

Add the sugar and the flour to the egg yolks and stir together well.

Mix together the water and the gelatin and leave to bloom.

In a pan add the milk, cream, vanilla and donuts.

Bring to the boil then take it off the heat and leave 20 minutes for the donuts to soften.

Heat the mixture to boiling again then push through a sieve or blend until smooth. Add in the egg yolk mixture and whisk together.

Heat over high heat stirring constantly until it starts to thicken and bubble. Add the gelatin and stir until it is melted. Then add in the mascarpone, stir through, remove from the heat and leave to cool to room temperature.

Whip up the remaining cream to soft peaks and fold it though gently through the donut mousse.

Line the base of your container with baking paper. And add 5 cups of mousse. Give it a shake to level it and place that in the freezer for 10 minutes to set.

Add the coffee cremeux together with the strawberry gel and push it down into the dessert. Top it up with more donut mousse and then add in the crispy base. Level off the top using the container as your guide. Then place the whole dessert in the freezer to set.

Rainbow mirror glaze

150g (5.29 ounces) or 1/3 cup plus 2 Tbsp sweetened condensed milk
240g (8.47 ounces) white chocolate
300g (10.58 ounces) or 1 1/3 cups plus 2 tsp isomalt or you could use sugar
180millilitres (6.09 fluid ounces) or 3/4 cup of water
100g (3.53 ounces)  or 1/4 cup plus 1.5 tsp glucose syrup
200g (7.05 ounces) or 3/4 cup plus 1 Tbsp and 1 tsp cream (35% fat)
17g (0.6 ounces) leaf gelatin
a bowl of water

Add the gelatin to the water so it can soften.

Then in one pan pour in the isomalt so it can melt (note if you are using sugar instead of isolmalt add the glucose syrup and water to this pan too).

In another pan heat the water, cream and glucose syrup.

Once the isomalt is melted deglaze with the hot cream mixture.

Remove that from the heat.

Squeeze the water out of the gelatin sheets and add them to the pan. Stir well then add the sweetened condensed milk and the white chocolate.

Assemble as shown in the video.

Resource: howtocookthat.net