Description
In the most romantic day of how to Express your feelings? Undoubtedly, a romantic dinner! And for dessert gentle massovoe cake mon amour...
Ingredients
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Cranberries
90 g
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Gelatin
3 g
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Corn starch
4 g
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Sugar
30 g
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Honey
23 g
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Sugar
63 g
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Butter
7 g
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Soda
0.5 tsp
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Chicken egg
1 piece
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Flour
160 g
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Gelatin
8 g
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Vanilla pod
0.17 piece
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Milk
120 ml
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White chocolate
80 g
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Cream
350 ml
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Ricotta
230 g
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Sugar
75 g
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Water
37 g
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Syrup
75 g
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Gelatin
6 g
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White chocolate
75 g
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Condensed milk
50 g
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The food dye
Cooking
The ingredients in the recipe are shown for 6 molds with a volume of 140 ml. you Can use leaf gelatin, it is possible powder, then the amount of water for soaking gelatin gelatin is equal to the weight multiplied by 6. I use gelatin powder and pre-soaked gelatin and confit and vanilla mousse.
For cranberry confit I slightly thawed cranberries, mixed it with sugar and starch (corn required!), a little purerave blender.
Then put on fire, cook until thick mass. Gelatin melt convenient way for you - in microwave/water bath. Pour in the cranberry puree, and stir again to break a blender.
Pour into molds with a diameter of less than 2 times your basic shape for the cupcake. Or pour into a container, and after the freeze the logging to cut out circles of desired size. I like the first way is more - less waste, faster and more convenient. The thickness of the layer should be about 1 see to remove in the freezer until fully cured.
Honey biscuit. In a saucepan mix the honey, sugar, butter. Heat until the sugar is dissolved.
Remove from heat, add soda. The mixture will begin to foam and become a caramel color. When it has cooled slightly, add 1 egg at room temperature and stir everything well until smooth.
In a few receptions add the sifted flour.
It's very soft, not sticky dough.
Roll the dough on parchment or silicone Mat of a thickness not exceeding 5 mm. Bake in preheated to 180 degrees oven for 5-7 minutes. Then a suitable cutting cut 6 pieces.
Vanilla mousse. Milk and contents of part of the vanilla pod and bring to boil. Remove from heat, add dissolved gelatin. Stir. Add the chocolate.
The mixture is cooled to 60 degrees, to enter ricotta ( I got home from cheese whey). Instead of ricotta to use any similar cheese.
Whisk cream to soft peaks and in a few receptions stir them into the milk-curd.
Assembly. Vanilla mousse to shift into a pastry bag, fill the bottom of the molds with a thickness of about 1 to 1.5 cm Supply for a few minutes in the freezer.
From the molds to remove the frozen cranberry confit.
To put it in the center forms.
Fill in the form of the remnants of the vanilla mousse. Top push honey biscuit. Remove in the freezer until complete freezing. I did tonight, left in the freezer overnight.
In the morning I prepared a mirror glaze. The subtleties of her cooking website we have painted many times, so I'll write briefly, without technicalities. Soak gelatine. Bring to boil sugar, water and glucose syrup (I used invert). Remove from heat, add gelatin. In a narrow capacity to melt the chocolate, pour condensed milk and sugar-gelatin mass. To add fat soluble dye. The immersion blender at an angle, not grasping the air to break the glaze. If, however, formed small bubbles, strain through a fine sieve.
Cakes to get out of shape and pour the glaze. Operating temperature glaze 30-35 degrees. I didn't need a thick layer, so I its not much cool. Cakes put into the refrigerator for 3-4 hours for gentle defrosting.
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