form with a diameter of 20
for the base:
chocolate nuts meringue
50 g pecan nuts
10 g powdered sugar
10 g of cocoa
2 protein (L size)
lemon juice
50 g of sugar
mousse with mascarpone:
6 g of gelatin (2 plates)
10 ml of water
2 yolks (size L)
50 g of sugar
50 mo of milk
125 g mascarpone (room temperature)
125 ml of cream 38%
chocolate crumb with pecan:
50 g chocolate paste
15 g of bitter chocolate
15 g butter
25 g pecans (cut large)
mousse with white chocolate:
8 g of gelatin (2 plates)
25 ml of water
120 ml of milk
1 \ 2 tsp vanilla extract
a pinch of salt
1 yolk
200 g of white chocolate
250 ml of cream 38%
for decoration:
whipped cream
chocolate chips
Preparation:
Heat the oven to 170 degrees.
In the combine combine cocoa, powder and nuts into crumbs.
In the bowl of the mixer, whisk the squirrels with lemon juice, gradually adding sugar.
Beat up to the peaks.
Add dry ingredients and use a spatula to gently join together.
Put the mass in the mold and bake it for 25 minutes.
To merenga a little dried out and became golden.
Cool on the grate.
Cooking:
In a small saucepan combine together the butter and chocolate.
Melt.
Add chocolate paste and nuts, put together.
In the shape of a diameter of 15, lay out the mass and level it.
Put in the freezer.
Preparation of mousse with mascarpone:
In the soak gelatin in a bowl and leave aside.
On a water bath, combine yolks, sugar, milk.
And constantly whisk to an airy light mass.
Plates of gelatin are added to the mass and mixed.
Let's cool down a little.
Add mascarpone, stir.
Whisk the cream to the state of soft peaks.
Add to the mass with mascarpone.
Cake assembly:
in a split form on the bottom we put cakes, mascarpone mousse.
We take the crunch from the freezer and put it in the middle a little pressing down.
We put it in the freezer.
Preparation of mousse with white chocolate:
In a bowl, soak gelatin.
In the saucepan combine milk, vanilla salt and bring to a boil.
In a bowl, stir the yolk and pour a little hot milk, stirring constantly.
Add the milk to the rest and cook over medium heat with constant stirring
up to 82-84 degrees.
Remove from heat, add gelatin, stir.
Melt the chocolate and add to the mass, stir.
Let's cool down.
Whip the cream until soft peaks and enter into the vanilla cream, stir.
Get the form with the cake to lay out the mousse with white chocolate, flatten.
Put in the freezer for the night.
Decoration:
cream whipped with sugar put in a confectionery bag with a nozzle attachment.
Put it on the cake as a rose.
Decorate with chips.
according to Rachel Mroth's recipe
The article is based on materials .
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