Description
I don't like pretentious and high-sounding words, but this dessert is worthy of it, like no other. It was love at first sight! Seeing him, I lost the rest. Studied the process of cooking on various resources. And so the stars aligned. This amazing cake created just for people who are open minded and not afraid of unusual combinations. It is not suitable for prudes and killjoys.
Ingredients
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Butter
50 g
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Flour almond
10 g
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Flour
85 g
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Powdered sugar
30 g
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Chicken egg
0.5 piece
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Salt
2 pinch
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Sesame
30 g
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Vanilla
1 pinch
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Cheese
80 g
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Gelatin
10 g
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Water
45 ml
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Sugar
45 g
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Yolk egg
3 piece
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Cream
210 ml
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Gelatin
15 g
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Pepper
0.5 piece
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Sugar
60 g
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Puree berry
250 g
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Balsamic
20 g
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Puree berry
0.5 cup
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Powdered sugar
1 Tbsp
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Gelatin
5 g
Cooking
The softened butter in a blender gradually adding the almond flour, powdered sugar, vanilla, egg, salt and wheat flour. The egg should be slightly stirred with a fork and measure out half. The dough will look like this.
At last add sesame seeds. The dough is ready when you are going to the ball. Wrap it in cling film and leave in the refrigerator for 2 hours.
While the dough cools, prepare the cheese mousse. The original used Parmesan. But Belebey cheese Belster Young successfully replaces it. Grate it on a fine grater.
Water to mix with the sugar and bring to the boil and complete dissolution of sugar. Get a light syrup.
Whip the egg yolks for 30 seconds, then a thin stream pour the hot syrup, continuing to whisk. The mixture should turn white and double in size, it takes less than two minutes.
Heat 50 ml of cream, add gelatin. Continue to heat, stirring, until dissolved gelatin. Do not allow to boil. I have instant gelatin, pre-soaking is not required.
Remove the mixture from the heat, stir in grated cheese. Back on minimum heat and warm, stirring to dissolve the cheese. Carefully to make sure that the mass does not boil and not burnt. Cool.
The remaining 160 ml cream whisk until stable peaks. Add yolk, then cottage cheese mixture, whisking until smooth.
Put the mousse in a cooking ring with a diameter of 20 cm.
Remove dough, roll into a thin round layer. Lay the dough in shape with a diameter of 20 cm (however, I have found only 21 cm), forming the sides about two cm tall, and clean the workpiece in the fridge for 30 minutes. The bottom of the form I made the parchment.
Then cover the dough with parchment paper, pour the beans and bake for about 15-20 minutes at 170 degrees until Golden brown. Ready cake cool in the baking pan.
Prepare the compote. Half a red bell pepper without seeds to drop to 2-3 minutes in boiling water. Then remove and drop into ice water. Allow to cool completely, remove the peel and blend it.
Raspberry puree heat with the sugar, add gelatin. Let me remind you, if you are going to use is not instant, it needs to soak for the required time, then press it. Heat, stirring to dissolve sugar and gelatin. Then stir in mashed pepper, and raspberry balsamic. I, however, is not found in the sale, so I had to substitute raspberry vinegar. However, I took a teaspoon.
Cool the mixture and pour it on the base. Allow to solidify in the refrigerator.
For the top layer to heat the raspberry puree with the icing sugar. Add gelatin and heat, stirring until it has dissolved. Remember, weight should not boil. Cools the mass at room temperature.
Get frozen cheese mousse from the mold, turn upside down and pour his raspberry jelly.
Put the cake together. On a dish put the frozen comrate basis of c over it gently put the cheese mousse. Boca decorate with the raspberries.
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