Cake “the Fire Christmas candle”

Description

This kind of my pride -the cake was prepared for a contest and I really wanted to pass the cranberry in all its manifestations - the cranberries fresh, dried, thermally treated. The beauty of flavor of this cake – the lovely taste of this fruit - light acidity, subtle bitterness, shaded chocolate-kliukvenniy basis and under a cloud of white chocolate with cream and rosemary. Everything is very balanced and harmonious! This cake is the expectation of magic!

Ingredients

White chocolate

100 g
Milk

100 ml
Cranberry

4 Tbsp
Cookies

150 g
Butter

30 g
Puree berry

100 ml
Cranberry

2 Tbsp
Water

160 ml
Gelatin

1 Tbsp
Puree berry

250 ml
Water

100 ml
Gelatin

1.5 Tbsp
Milk

100 ml
Cream

500 ml
White chocolate

120 g
Rosemary

1 piece
Yolk egg

2 piece
Sugar

2 Tbsp
Water

80 ml
Gelatin

1.5 Tbsp
Puree berry

250 ml
Sugar

120 g
Glucose

20 ml
Gelatin

2 Tbsp
Water

100 ml

Cooking

Prepare cranberry sauce. To prepare a cranberry puree - it will need a sufficient amount of, I thawed cranberries 800 gr and shot into the blender along with the separated juice. Cranberry GARDEN - it has a more sweet taste

Added a little cool boiled water, stir, put in a strainer and silicone spatula, push puree. Here it is in finished form.

Basis. Biscuits break into small pieces.

Chocolate to break into small pieces and put in a container. In the milk put the butter and put on fire to dissolve the oil.

Pour in the chocolate milk, pour the cranberries and cover with lid for 3 minutes

Stir the chocolate until smooth, add the biscuits and stir.

Split mold 20 to build ( I made the bottom and sides of a thick film). Put chocolate and compacted evenly only the bottom. Put into the refrigerator.

Jelly. Boil for a few minutes some dried cranberries in 100 ml of water, cool and add cranberry puree, and stir. In the micro to dissolve gelatin, add to mashed potatoes and punch a blender. Put into a form for the jelly and put into the freezer. I have a form of jelly with a diameter of 18 cm.

Cranberry mousse. Gelatin to dissolve in the micro and let it cool down. Pour gelatin into puree and beat with a mixer at high speed for 15-20 minutes.

The volume is greatly increased and the color will become lighter. To get jelly out of the freezer and pour it cranberry mousse, again to clean out the freezer.

Creamy white chocolate mousse with rosemary. Milk and 100 ml cream to put on the fire, put the rosemary, bring to a boil, remove from heat and let cool slightly.

Chocolate to break into small pieces. Beat the yolks with the white sugar and a thin stream through the sieve pour the rosemary infusion, mix well and put on fire, stirring continuously until it thickens, BUT do NOT boil!!!

Pour the hot mixture into the chocolate, cover for 5 minutes, stir well.

Gelatin to dissolve in the micro - do not boil!!!, pour part of chocolate, stir, pour the remaining gelatin and mix well.

Cream (the remaining 400 ml) whipping – best to put the nozzle in the freezer before whipping for 15 minutes and the cream must be well chilled). Pour the cream into the chocolate, stirring it in a circle. To get both forms from the fridge.

Share on the basis of the contents from the form to jelly, turning it.

Top gently pour the mousse with rosemary, knocking gently to evenly filled form and put into the freezer for an hour.

Puree: combine the sugar and glucose and put on the fire, not boiling, cool down a bit. Gelatin to dissolve in the micro and pour in the mixture, stir and strain through a sieve (pour in a strainer and silicone spatula very quickly grind), cool to 40 degrees several times to hit capacity on table to release air bubbles.

To get the cake out of the freezer. Remove from the mold (I very carefully did this, the sides are not perfectly smooth turned)

And gently put on the grill (under the grate dish of larger diameter. Pour the icing on the cake to remove, so a little frozen and decorate (here, too, was not smooth - the first time the fill is not all laid down, I again gathered her dishes, warmed, strained, cooled, and again poured).

Prepared in the evening so the colors are not quite true. Photos on additional information and on the main did the other day. Another mistake is to decorate before serving, in my case - in fridge decoration a little drip before serving corrected that it is possible!

Option jewelry - jewelry - Tassel cover gelatin rosemary sprigs and roll them in sugar and some in powdered sugar

To put to dry (I stuck to orange).

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