Makes 6 servings,
The Strawberry Glaze :
- 100 gr strawberries
- 70 gr water
- 40 gr sugar
- 1 tbsp lemon juice
- 5 gr pectin
In a small sauce pan, heat up the the water, the lemon juice, strawberries and sugar until the first boil. Then mix finely with a food processor. Sift the mixture, pour back in the pan, add the pectin and boil for 2 minutes. Reserve in the fridge for some hours or even over the night.
The Pão de Ló :
/!\ Notice that here I use my own way to make Pão the Ló. Usually you just need to beat the yolks and the sugar. Beat the egg-whites until stiff then fold them into the mixture yolks/sugar. Then end up by combining delicately the flour. In the traditional Pão de Ló no vanilla and of course no need baking powder !
- 65 gr egg-whites- 65 gr sugar
- 25 gr egg-yolks
- 30 gr flour
- 2 tsp lemon juice
- 1/2 tsp powdered vanilla
- 1/2 tsp baking powder
Put the egg whites, lemon juice and the sugar in a large bowl. Place the bowl over a warm water bath. Stir until it reaches 50°C/122°F then out of the heat beat (with food processor) until smooth, fluffy and until it reaches room temperature, just like a Swiss meringue.
Combine delicately the yolks an then the flour, baking powder and vanilla.
Grease the small pao-de-ló pans and sprinkle them with flour. Pour the batter in them.
Put in preheated oven (medium heat) for about 15 minutes. Then allow to cool down for 5 minutes remove them from the pans. Reserve.
The Raspberry Chantilly :
- 100 gr raspberry
- 30 gr water
- 35 gr sugar
- 3 gr gelatin (1,5 sheet)
- 50 gr mascarpone
- 125 gr cold cream
Bloom the gelatin in cold water for 10 minutes.
Pour the water in a pan with the sugar and the raspberries. Heat it up until the first boil.
Mix finely in a blender then pass through a sieve. Put back in the pan, heat it up and then, out of the heat, add the gelatin (drained), stir until well combined. Allow to cool down (room temperature).
Beat the mascarpone in a bowl, then add the raspberry coulis. Reserve in the fridge for at least 1 hour.
When the previous mixture is set, whip the cream and combine delicately the two mixtures. Reserve in the fridge directly in the pastry bag (with the nozzle you want).
The Assembly :
- chocolate ice cream : check the recipe here : click!
Brush generously the cakes with the strawberry glaze (previously half melted in the micro wave for few seconds). Place it in a plate with some roasted and caramelized hazelnuts on the side. Put the raspberry Chantilly on the top of the cake...
Then follow you inspiration to decorate, here with meringue and jellied raspberry coulis. Just before service place a quenelle of chocolate ice cream over the hazelnuts. Serve right away.
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