Description
This recipe has everything to become a perfect sweet dish for the summer holiday. Cake-parfait "Currant clouds" combines two dessert - airy clouds of delicate marshmallow with cream and a very light parfait with fresh berries, which is similar to the familiar and a favorite to all of us ice cream. Make this luxurious cake-parfait for the holiday (or a weekend), because it so much tastier! Surprise and raduyte their loved ones luxurious desserts! PS: the Recipe author.
Ingredients
-
Cookies
240 g
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Cream
3 Tbsp
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Butter
120 g
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Rice flakes
100 g
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Marshmallows
200 g
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Cream
500 ml
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The food dye
-
Black currants
400 g
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Chicken egg
3 piece
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Sugar
300 g
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Cream
350 ml
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Mascarpone
200 g
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Water
3 Tbsp
Cooking
To prepare the cake. On a dry pan fry the Rice flakes Mistral to slightly cream color.
The pan remove from heat. Add a knob of butter (70 grams) and dissolve it, stirring constantly.
Cookies put in a plastic bag and crush into crumbs with rolling pin.
In a bowl, combine crumbs from biscuits, cream, butter (50 gram) and cereals. Mix well.
Round shape (20 cm) and place on a dish, which will collect the cake. Ready the base for the cake to put inside the forms. Foundation leveling, pressing well on the surface and put into the refrigerator for 1 hour.
To prepare air clouds. In a saucepan combine marshmallows and 200 ml cream. Stir and put on medium heat. Stir to melt marshmallows. Remove from heat and thoroughly cool.
Then add a few drops of food coloring (color can be any). Mix well.
In a separate bowl beat 300 ml cream until stable peaks.
And mix them with melted marshmallows.
Air clouds to pour on the cake. Gently tap the form on the table, as if throwing form. This is necessary in order to release air bubbles. Send in the fridge for a few hours.
To prepare the parfait. Separate the currants from the sprigs, wash and dry well on a towel. Berry can be of any to your taste!!!
Currants to divide into two equal parts. One part to break the blender to puree.
Separate the yolks from the whites.
Mix mascarpone with cream until smooth.
Egg yolks whipped with sugar (50 grams) until smooth and white.
Carefully mix a lot of cream and mascarpone with the egg yolks.
To egg whites add 3 tablespoons of water and 150 grams of sugar. The capacity of proteins to put on a pot of slowly boiling water. Beat egg whites with a mixer for about 7-8 minutes, until light and airy and at the same time a thick mixture.
Whipped egg whites add to the overall weight. Mix gently.
Add the black currant puree.
And in the last turn to enter the currants. Mix well. Spread the parfait on a layer of air of the cloud. Send the cake in the freezer for at least 3 hours (I was night). Then the circle shape to wrap the towel soaked in hot water and wrung out. This is to ensure that the top layer well away from the walls of the mold, it does not burst. Of course, if you have, foil border, acetate, use it. Decorate the cake to your taste.
Bon appetit!
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