Description
I love preparing for the new year holiday is no less than the holiday itself! This glitter garlands on the tree, the bouquet of aromas in the kitchen, a long shopping list for a trip to the store, sent greetings, familiar motifs of Christmas and Christmas songs ... and Prepare a variety of holiday baking, you know that it is time to take on the most magical Christmas treat, because I want this sweet miracle, and the choice falls on one of the most unusual variations of festive dessert – "Isfahan". The combination of delicate aromas, surrounded by a variety of taste and texture elements – vanilla cream brulee, almond dacoits, caramel ganache, and frosting of white chocolate creates one of the most festive and magical taste fabulous new year's eve! Offer to cook a Cup of coffee, cut a piece of "Isfahan", include quietly, "Last Christmas" by George Michael or "Happy New Year" from ABBA to forget about all the problems and once again make sure that the New year is a truly magical holiday! Happy holidays, my dear!
Ingredients
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Cream
345 g
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Milk
205 g
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Vanilla
1 piece
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Yolk egg
6 piece
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Sugar
125 g
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Raspberry
500 g
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Powdered sugar
180 g
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White chocolate
300 g
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Butter
55 g
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Honey
50 g
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Corn sticks
60 g
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Flour almond
80 g
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Flour
15 g
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Egg white
200 g
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Corn starch
17 g
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Gelatin
6.5 g
Cooking
Crisp implementation of white chocolate preparation: melt chocolate and butter in a water bath, mix with honey. Crumble the chocolate mix crushed corn flakes. Mix well. Put a silicone Mat on a sheet of parchment paper or plastic wrap. Sprinkle chocolate mixture with the cereal. Cover with the second sheet paper (film) and with a rolling pin to flatten to a thickness of 3 mm. In log this chocolate paste should barely be felt, but surely crunch. Put in the fridge to freeze.
For the preparation of crème brûlée vanilla bean, cut in half lengthwise, pull out seeds. In a saucepan pour the milk, cream, put the vanilla pod with seeds and bring to a boil. Cover and leave to infuse for an hour. Preheat the oven to 150*C. Mix the sugar and egg yolks to combine them and make a smooth mixture. From the milk mixture to get the vanilla pod, then a thin stream pour in the yolk mixture, whisking constantly. Pour the creme brulee in a baking dish. I was a little smaller than the form for the build log. In great shape to pour hot water, put the form with the creme brulee (water should reach no higher than half the level of the form). Bake for 1-1. 5 hours, the creme brulee should be a rosy color, but to be a little gelatinous state in the center. Remove and cool in the freezer until fully cured (overnight).
Raspberries (original litchi) to get out of the freezer and thaw in the refrigerator. RUB through a sieve, mix with sugar (amount of sugar depends on the sweetness of the raspberry and your taste!) powder and put into the refrigerator. In total you need 300 to 350 g puree: 200 g per layer in the dessert, 100-150 g for the mousse. I triturated in 2 passes, so the photo is 200 g mashed potatoes.
"Dacquoise" is almond biscuit on proteins. Preheat the oven to 180*C. Sift together the almond flour (I ground almonds) and powdered sugar. Sift in the mixture and the flour.
Whip the egg whites until light foam, then gradually add sugar. Continue whipping until stiff peaks form. Put whites into the almond-flour mixture, mix gently with a spatula. Put a biscuit on the baking tray lined with parchment paper or silicone Mat, the thickness of the dough should be about 5-8 mm and a size in accordance with your form (make in advance a pattern). Bake in preheated oven 15 minutes until light Golden brown.
Immediately put the cake on a cutting surface of the parchment paper up and remove it. Due to the fact that the sponge protein and almond flour as soon as it cools down, it will become very fragile, will crumble and break as soon as you start to work with him. Therefore, immediately after baking to cut away the 2/3 part and place it in a form (I have a rectangular shape), covered with cling film. If you put the almond biscuit into the form while it is still warm, the cake will immediately take its place and will not break. The remainder will be bottom of a Christmas log.
Mix egg yolks with corn starch. In a small saucepan heat the cream and immediately a thin stream, pour a small amount into the yolks, while vigorously stirring. Pour the mixture back into the saucepan and put on low heat (steam bath), very quickly stirring with a whisk until the mixture thickens. Let cool to room temperature. Preroute lychee (raspberries), combine with the cooled yolk-cream mixture. Prepare the right amount of gelatin according to the instructions, dissolved in a small amount of juice on the fire, but not boiling. Then connect with berry mixture, mix thoroughly. Whip the egg whites until light foam, then gradually add sugar. Continue whipping until stiff peaks form. Put 1/3 of the proteins in the berry mixture and stir. Then add the remaining whites and gently stir with a spatula until fully combine.
On biscuit put a few tablespoons of the mousse to cover the bottom.
Remove the frozen creme brulee, put it in the center of the form to build to the edges still had at least a centimeter. Slightly press down with hands to the sides slightly made mousse. On top of the creme brulee mashed raspberries. Try to spread it carefully so not to slip and not stir raspberry puree. (No photos as got carried away and forgot)
To close a layer of raspberry mousse.
Remove the frozen white chocolate with crunchy corn flakes. Remove the top layer of paper, cut the desired shape of the pattern. Put on top of mousse. Put in the freezer for 2-3 hours.
Pour the sugar evenly in the skillet and put on medium heat. Heat, stir the mixture, watch closely that the sugar is evenly melted. Once it all becomes amber color, very carefully pour the warmed almost to a boil the cream (so you can avoid the "violent" boil). Definitely a good stir with a whisk to prevent it from becoming into someone and was homogeneous. In a saucepan smash the white chocolate, pour the hot caramel and mix until homogeneous "viscous" state.
When cooled the caramel mixture becomes quite thick and the more it cools, the more dense it becomes. So use it right: apply a creamy caramel on top of the frozen mousse. Cover with the remaining strip of cake and press until the caramel has spread around the bottom. Put overnight in the freezer.
To prepare glaze prepare gelatin according to instructions (depending on, either loose leaf gelatin you use). Coarsely smash the chocolate. In the same bowl dice the butter. Bring the milk and honey almost to a boil, remove from heat. Add in the slightly cooled gelatin mixture and stir until it dissolves. Connect the gelatin-milk mixture with the chocolate and butter, stir with a whisk until smooth, shiny and smooth. Let it cool completely.
Remove frozen log from the mold by pulling on the plastic wrap. Put on the grill (it is necessary to put the dish) and slowly pour the glaze, while not helping any spatula or a knife. The icing itself should be spread into an even layer. Leave the sticks on the grill for another 5 minutes to drained all the excess drops. Remove 1 hour in the refrigerator. Very hot knife trim the edges of the piece of wood with two end. Before serving, garnish with rose petals. This dessert can be prepared in advance and stored in the freezer for 1 hour before serving refrigerate.
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