{"id":25243,"date":"2016-06-10T18:24:35","date_gmt":"2016-06-10T08:24:35","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=25243"},"modified":"2016-11-17T10:14:13","modified_gmt":"2016-11-17T00:14:13","slug":"new-instagram-logo-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/new-instagram-logo-dessert\/","title":{"rendered":"NEW Instagram Logo Dessert"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/instagram-logo-new-550x309.jpg\" alt=\"instagram cake new logo how to cook that\" width=\"550\" height=\"309\" class=\"photo\" data-wp-pid=\"25370\" \/><\/p>\n<p>My first ever viral video was a <a title=\"Instagram Cake made from chocolate mousse with chocolate glaze\" href=\"https:\/\/www.howtocookthat.net\/public_html\/instagram-cake\/\" target=\"_blank\">dessert with the old Instagram logo<\/a> 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&#8217;d combine all that love into one delicious creation. I toyed with the idea of making it through the middle but the new &#8216;simplified&#8217; logo doesn&#8217;t play well with 3D.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/es6KcOm-ZP4?rel=0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>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&#8217;d prefer you could use <a title=\"Entremet Recipe \u2013 creme brulee, chocolate mousse, chocolate brownie\" href=\"https:\/\/www.howtocookthat.net\/public_html\/entremet-recipe-creme-brulee-chocolate-mousse-chocolate-brownie\/\" target=\"_blank\">chocolate orange cremeux<\/a> or <a title=\"Instagram Cake made from chocolate mousse with chocolate glaze\" href=\"https:\/\/www.howtocookthat.net\/public_html\/instagram-cake\/\" target=\"_blank\">white chocolate mousse<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-25252\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.30.54-PM-550x361.png\" alt=\"entremet recipe ann reardon\" width=\"550\" height=\"361\" data-wp-pid=\"25252\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.30.54-PM-550x361.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.30.54-PM-300x197.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.30.54-PM-60x39.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.30.54-PM-400x263.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.30.54-PM.png 1593w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4 class=\"fn\">New Instagram Logo Dessert Recipe<\/h4>\n<h3>Crispy Base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-25249\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.24.26-PM-550x284.png\" alt=\"crispy base new instagram logo cake\" width=\"550\" height=\"284\" data-wp-pid=\"25249\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.24.26-PM-550x284.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.24.26-PM-300x155.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.24.26-PM-60x31.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.24.26-PM-400x207.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.24.26-PM.png 1666w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<span class=\"ingredient\"><span class=\"amount\">30g (1.06 ounces) or 1 cup of<\/span> <span class=\"name\">rice bubbles or crispies<\/span><\/span><br \/>\n4-5 cookies or 50g (1.76 ounces) of cookies of your choice (use gluten free if making for people with coeliac disease)<br \/>\n15g (0.53 ounces) or 1 tablespoon plus 1 teaspoon of oil<br \/>\n70g (2.47 ounces) chocolate<\/p>\n<p>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.<\/p>\n<h3>Strawberry Gel<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-25250\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.25.23-PM-550x297.png\" alt=\"reardon new instagram logo cake\" width=\"550\" height=\"297\" data-wp-pid=\"25250\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.25.23-PM-550x297.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.25.23-PM-300x162.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.25.23-PM-60x32.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.25.23-PM-400x216.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.25.23-PM.png 1749w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n5g (0.18 ounces) or 1 teaspoon of powdered gelatin<br \/>\n30millilitres (1.01 fluid ounces) or 2 Tablespoons water<br \/>\n30g (1.06 ounces) or 1 Tbsp plus 1 tsp of sugar<br \/>\n500g (17.64 ounces) strawberries, washed and hulled<\/p>\n<p>Add the gelatin to the water and stir it through, then leave it to bloom.<\/p>\n<p>Place the sugar and the strawberries into a blender and puree. Strain through a fine sieve to get everything through except the seeds.<\/p>\n<p>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.<br \/>\nOnce it is frozen to get it out just heat the edges of the ring using a brulee torch and lift it off.<\/p>\n<h3>Coffee Cremeux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-25251\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.27.41-PM-e1465382546226-550x256.png\" alt=\"mocha cr\u00e9meux new instagram logo cake\" width=\"550\" height=\"256\" data-wp-pid=\"25251\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.27.41-PM-e1465382546226-550x256.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.27.41-PM-e1465382546226-300x140.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.27.41-PM-e1465382546226-60x28.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.27.41-PM-e1465382546226-400x186.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.27.41-PM-e1465382546226.png 1747w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n100g (3.53 ounces) dark chocolate<br \/>\n140g (4.94 ounces) milk chocolate<br \/>\n60g (2.12 ounces) or approx 4 egg yolks<br \/>\n30g (1.06 ounces) or 1 Tbsp plus 1 tsp of sugar<br \/>\n275millilitres (9.3 fluid ounces) or 1 cup plus 2 Tbsp and 2 tsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1 teaspoon instant coffee<\/p>\n<p>Put the chocolate into a bowl and put a fine sieve over the top.<\/p>\n<p>Add the sugar to the egg yolks and whisk them together.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<h3>New Instagram Logo<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-25246\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/instagram-logo-new-dessert2-550x413.jpg\" alt=\"new instagram logo cake\" width=\"550\" height=\"413\" data-wp-pid=\"25246\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-dessert2-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-dessert2-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-dessert2-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-dessert2-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n20 white marshmallows (this will pipe around 4 logos so you can practice)<br \/>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/instagram-new-logo-template.pdf\" target=\"blank\">new instagram logo template<\/a><br \/>\nPlace the marshmallows into a piping bag and microwave for 30 seconds. Cut a piece off the end of the bag.<\/p>\n<p>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.<\/p>\n<h3>Cinnamon Donut Mousse<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-25255\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.35.38-PM-e1465382594979-550x312.png\" alt=\"donut mousse recipe ann reardon\" width=\"550\" height=\"312\" data-wp-pid=\"25255\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.35.38-PM-e1465382594979-550x312.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.35.38-PM-e1465382594979-300x170.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.35.38-PM-e1465382594979-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.35.38-PM-e1465382594979-400x227.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/Screen-Shot-2016-06-08-at-8.35.38-PM-e1465382594979.png 1814w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n575mL (19.44 fluid ounces) or \u00a02 \u00a01\/4 cups plus 1 Tbsp of milk (4% fat)<br \/>\n150mL (5.07 fluid ounces) \u00a0or 1\/2\u00a0cup plus 2 Tbsp of <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1 teaspoon vanilla<br \/>\n4 cinnamon donuts (If making for someone with coeliac disease swap donuts for 6 gluten free cookies plus 1 teaspoon of cinnamon)<br \/>\n180millilitres (6.09 fluid ounces) or 3\/4 cup of water<br \/>\n30g (1.06 ounces) or 2 Tbsp powdered gelatin<br \/>\n135g (4.76 ounces) or approx 8 egg yolks<br \/>\n120g (4.23 ounces) sugar<br \/>\n30g (1.06 ounces) or 1\/4 cup of cornflour or cornstarch<br \/>\n300g (10.58 ounces) or 1 1\/4 cups of mascarpone cheese<br \/>\n900millilitres (30.43 fluid ounces) \u00a0or 3 3\/4 cups additional <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<\/p>\n<p>Add the sugar and the flour to the egg yolks and stir together well.<\/p>\n<p>Mix together the water and the gelatin and leave to bloom.<\/p>\n<p>In a pan add the milk, cream, vanilla and donuts.<\/p>\n<p>Bring to the boil then take it off the heat and leave 20 minutes for the donuts to soften.<\/p>\n<p>Heat the mixture to boiling again then push through a sieve or blend until smooth. Add in the egg yolk mixture and whisk together.<\/p>\n<p>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.<\/p>\n<p>Whip up the remaining cream to soft peaks and fold it though gently through the donut mousse.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<h3>Rainbow mirror glaze<\/h3>\n<p>150g (5.29 ounces) or 1\/3 cup plus 2 Tbsp sweetened condensed milk<br \/>\n240g (8.47 ounces) white chocolate<br \/>\n300g (10.58 ounces) or 1 1\/3 cups plus 2 tsp isomalt or you could use sugar<br \/>\n180millilitres (6.09 fluid ounces) or 3\/4 cup of water<br \/>\n100g (3.53 ounces) \u00a0or 1\/4 cup plus 1.5 tsp glucose syrup<br \/>\n200g (7.05 ounces) or 3\/4 cup plus 1 Tbsp and 1 tsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n17g (0.6 ounces) leaf gelatin<br \/>\na bowl of water<\/p>\n<p>Add the gelatin to the water so it can soften.<\/p>\n<p>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).<\/p>\n<p>In another pan heat the water, cream and glucose syrup.<\/p>\n<p>Once the isomalt is melted deglaze with the hot cream mixture.<\/p>\n<p>Remove that from the heat.<\/p>\n<p>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.<\/p>\n<p>Assemble as shown in the video.<\/p>\n<p>Copyright 2016<a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a><\/p>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/new-instagram-logo-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"instagram cake new logo how to cook that\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-600x600.jpg 600w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/06\/instagram-logo-new-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"25370\" \/><\/a><p>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&#8217;d combine all that love into one delicious creation. I toyed with the idea of making it through the middle but the new &#8216;simplified&#8217; logo doesn&#8217;t play well with 3D. &nbsp; This entremet dessert has<\/p>\n","protected":false},"author":1,"featured_media":25370,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145,150],"tags":[31,238,545,2517,952,2513,2516,2518,2512,2514,2515,15],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/25243"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=25243"}],"version-history":[{"count":21,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/25243\/revisions"}],"predecessor-version":[{"id":47323,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/25243\/revisions\/47323"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/25370"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=25243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=25243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=25243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}