A joconde biscuit illustrated with hearts and skulls, a dacquoise sprinkled with caramelized almonds, a strawberry and raspberry compote, a strawberry mousse, and a jellied raspberry coulis.
To my lovely nieces.
makes 4 servings,
The Printed Joconde Biscuit :
Prepare a Cigarette dough,
- 15 gr butter (softened)
- 15 gr icing sugar
- 15 gr egg-white
- 15 gr flour
- red food coloring
In a bowl, combine the sugar with the butter previously softened. Then add the egg-white and beat until homogeneous...
Add the flour and the food coloring (here it's powder), then combine.
Spread it thinly as you want over a silicon mat. Here I made hearts and skulls...
I drew the patterns on a paper and then I made a stencil with a plastic sheet. Place in the freezer 30 minutes.
Prepare the Joconde Biscuit,
- 37 gr ground almond (previously roasted if possible, it's way better)
- 37 gr icing sugar
- 15 gr flour
- 1 whole egg
- 15 gr butter (melted)
- 1 egg-white
- 1 tsp sugar
In a large bowl, beat together the ground almond, sugar, flour and the egg until fluffy. Then add the melted butter and beat again energetically.
Beat the white until stiff, add the sugar, beat 10 more seconds. Fold it cautiously into the previous batter.
Pour it over the cigarette dough (frozen), spread thinly like 5 mm.
Put in preheated oven (medium heat) for 6 to 8 minutes. Be careful, it burns quickly. When done, remove it from the silicon mat. Reserve.
The Strawberry and Raspeberry Compote :
- 100 gr strawberry
- 30 gr raspberry
- 15 gr sugar
- 1 tbsp lemon juice
In a small pan, cook the fruits with the lemon juice and the sugar for about 15 minutes. It has to thicken a bit. Reserve in the fridge.
The Strawberry Mousse :
- 50 gr white chocolate
- 50 gr strawberry coulis
- 25 gr cream
- 2 gelatin sheet (4 gr)
- red food coloring
- 200 gr cream
Hydrate the gelatin in cold water for at least 5 minutes.
Melt the chocolate over a warm water bath. Boil the cream (25 gr) then out of the heat add the gelatin (drained). Pour it right away over the melted chocolate. Mix well.
Pour the strawberry coulis and mix until homogeneous. Reserve this ganache in the fridge at least 2 hours.
The Jellied Raspberries :
- 100 gr raspberry coulis
- 10 gr sugar
- 2 gelatin sheets (4 gr)
Hydrate the gelatin for 5 minutes.
Heat up the raspberry coulis with the sugar, then out of the heat add the gelatin (drained). Then pour it over a flat container. We need to make 4 discs 7 cm diameter out of it so choose well the container.
The Almond Dacquoise :
Prepare the caramelizes almonds
- 20 gr almond (chopped)
- 10 gr sugar
Cook all the ingredients together in a small saucepan until it caramelize (over gentle heat).
Prepare the Dacquoise,
- 30 gr sugar
- 30 gr egg-white
- 30 gr ground almond (previously roasted)
Beat the egg-white until stiff, then add the sugar in 2 times, beat again to get a shiny meringue. Fold it delicately into the ground almond. Shape 4 discs 1 cm thick over an oven tray covered with baking paper.
Sprinkle with some caramelize almonds, then put in preheated oven (medium heat) for about 12 minutes. Keep an eye on it since all the ovens are different. When done, allow to cool down 5 minutes, then cut 6 cm diameter discs with the help of a pastry cutter. Reserve.
The Assembly :
Here I use 7 cm diameter molds.
Cut stripes 22 cm lenght and 4,5 cm width into the joconde biscuit and place them in the molds (lined with transparent plastic paper).
Place the dacquoise in the bottom and add over it 1 nice tbsp compote.
Finalize the mousse,
Take out of the fridge the strawberry ganache, whip a little bit to loosen it up. Whip the cream (200 gr) until it forms peaks (keep it smooth though). Fold it delicately into the ganache...
Fill to the top the molds with this mousse. Level the top with a spatula. Place in the fridge at least 2 hours.
When set, unmold and remove the plastic paper...
Cut the jellied raspberry into 7 cm diameter discs and place them on the top. Then decorate as you want. Serve right away or keep it in the fridge until the service.
0 التعليقات:
إرسال تعليق