Description
Girls, as promised, I will try to describe the process of cooking magic dessert in a glass from Lisa Glinsky that I learned at the master class! Because you go and if you have the patience, repeat! In fact, there will be as many as 4 separate wonderful stuffing recipe from pears and cream mousse with hazelnut sponge cake, which could easily be used independently and on your own!
Ingredients
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Pear
2 piece
-
Butter
50 g
-
Sugar
70 g
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Vanilla
1 piece
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Rum
20 ml
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Raisins
50 g
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Chicken egg
2 piece
-
Sugar
75 g
-
Flour
25 g
-
Corn starch
25 g
-
Butter
40 g
-
Hazelnuts
30 g
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Sugar
210 g
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Water
110 ml
-
Butter
110 g
-
Flour
30 g
-
Corn starch
30 g
-
Vanilla
1 piece
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Gelatin
10 g
-
Cream
360 ml
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Yolk egg
5 piece
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Milk
500 ml
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Yolk egg
5 piece
-
Sugar
80 g
-
Milk
400 ml
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Instant coffee
1 Tbsp
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Flour
25 g
-
Corn starch
25 g
-
Butter
80 g
-
Chocolate milk
60 g
-
Cream
100 ml
Cooking
Cook the pear layer. Collect the necessary products.
Pour sugar on a dry frying pan and put on medium heat!
Bring to the state of caramel, in any case, do not interfere - let the process goes on independently! If necessary, you can shake the pan!
Add the butter, thereby lowering the degree of caramel.
After sent raisins (pre-soak is not necessary! If you want my opinion, but be sure to dry with a paper towel!!!). And again not interfering in the process!
The vanilla pod in half lengthwise and seeds vystavlyaem! Sent in a pan to caramel and seeds and the pod!
Pear peel and cut into cubes, sent in a pan to caramel with raisins! Leave languish below the allocated pear juice! It will be a lot - don't worry! Here in this juice all the caramel and dissolve!
As drain juice - pour in the rum (you can substitute cognac!!!) and at this stage can slightly to mix the contents of the pan.
Evaporate the juice to such a state of caramel color and send it to cool!
Now prepare hazelnut cake - a layer between our pear layer and a mousse. Gather the necessary ingredients.
Hazelnut puree them in a blender to the consistency for You! I like when they get small pieces of walnut. Mix flour with starch and hazelnut mass. Mix well! If I threw hazelnuts into a paste - no problem! This mass is firmly connected with a flour and starch and again become dry component with the divine flavor of hazelnut!
The yolks separated from the proteins and combine with sugar. Well beat the egg yolks until white.
Add melted butter and again mix well until smooth.
Proteins beat until soft peaks form (try not to kill to "cotton-loose" condition!!!)
Combine protein and yolk mass. Slightly mix them by doing this very carefully and trying to achieve homogeneity! It is not needed here, because an important oxygen-enriched protein!
In a number of techniques introduced a dry component. Stir gently, as if shaking a lot! Very convenient to do it with a slotted spoon! Again, not trying to bring the mass until smooth!
Cover the baking tray with baking paper and gently distribute the dough with a spatula on the baking sheet about 5 mm thick. Sent in a preheated 180 degree oven for 10 minutes. I try to bring to the state, when the dough is still soft and springy if you poke it with your finger! No need to dry it to crispy!!!
Ready sponge let cool and cut out circles the size of the glasses.
Now prepare the caramel mousse. Collect the right ingredients! Gelatin soaked in a little water for swelling.
Combine sugar with water in a deep saucepan (take the pan or pot more, because in the process of connecting and creamy caramel masses will be violent reaction and mass will increase in volume!!!). Cook the caramel in any case, not stirring! If there are happy owners of glucose, it will be good to add it in a quantity of 40 grams! I had not yet acquired because cooked without it - the result was very good!
Bring the caramel to brown color and enter the butter - thereby lowering the temperature of the caramel. And again not bothering a lot, if necessary - slightly podrachivat the pot!
Parallel to the heated cream, sugar and vanilla bean! Carefully pour hot cream into the caramel slightly and begin to stir! Bring until smooth and pour the mass in another bowl. Cooled to 65-70 degrees.
Enter swollen gelatin and stir until fully dissolved into caramel. Set aside until our caramel sauce.
Now boil the cream: RUB the yolks with a whisk with sugar!
Add the flour with the starch and again triturated.
Warm milk but do not boil. Pour half the milk into the yolk mass and bring to homogeneity with a whisk. Return mass to the saucepan with the rest of the milk and brew the cream with constant stirring to not burnt! As soon as the first "Bulka" actively stir the cream and continue to brew for 30-60 seconds until the starch and the flour brew! Carefully try the cream, went to the taste of flour and starch, and there was only creamy and delicate taste! Remove the skillet from the heat and add the butter at room temperature!
Combine the caramel sauce with custard. Bring to homogeneity and leave it to cool down. You can speed up the process on an ice "bath" with constant stirring until cool and thick.
Separately whisk the cream until soft peak (try not to kill) and connected with a well cooled mass (around 25-27 degrees!!!). Gently stir with a whisk, as if podrachivaya ground, saturating it with oxygen whipped cream! Get a very light and airy mousse!
And finally - prepare coffee mousse! I hope I have not tired? Collect the ingredients!
Combine milk with instant coffee and well warmed up!
Grind yolks with sugar and add flour with starch.
A large part of the warmed up coffee with milk, pour it to the yolk mass and mix well. Return the weight back to the saucepan the rest of the milk and, stirring actively, brew cream (as I said above)! Remove the cream from heat and add the butter - lower the temperature of the mass!
Next add milk chocolate - no need to replace bitter and black. We need coffee mousse, not chocolate! If you do the chocolate will kill the subtle coffee note!!!
RUB the mass until smooth and completely cooled to 25-27 degrees! You can do it on the ice "bath" at constant stirring to avoid a nasty film!
Whisk the cream to soft peak and enter in coffee mix, gently stirring with a whisk, podrachivaya and saturating with oxygen. Our coffee mousse is ready! Once it cools well and fill the pastry bag with nozzle "star"!
Starting to put our dessert in a glass: put the first layer of caramelized pear!
Cover the pears with a circle of hazelnut sponge cake and lightly press to soak in the juice of pear layer!
The next layer of caramel mousse! Very carefully fill 2/3 of the glass!
If the caramel layer is watery, then sent the glasses for 15 minutes in the fridge to solidify. Check the little finger - if the ground is slightly springy and does not remain on the finger - can be filled with the next layer!
And the last stacked layer of coffee mousse, beautifully distributing it on the glass! Remove the desserts in the fridge for 1-2 hours for complete curing.
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