Blueberry Bush with cremy mascarpone

Description

The basis of the recipe of this wonderful dessert, I produced another master class at the Culinary Academy of Hector Jimenez Bravo, which gave us my favorite chef Liza Glinskaya. I have not yet got the form for the Bush, because I have clung in the form for the cake (bread), but the taste is not affected... And, of course, this dish is worthy of the Royal table, believe? Come, treat!!!

Ingredients

Egg white

2 piece
Brown sugar

50 g
Flour almond

50 g
Powdered sugar

1 tsp
Coconut shavings

1 tsp
Blueberries

200 g
Sugar

150 g
Cream

200 g
Egg white

2 piece
Water

80 ml
Gelatin

8 g
Yolk egg

2 piece
Sugar

40 g
Water

20 ml
Butter

30 g
Mascarpone

100 g
Cream

100 g
Gelatin

3 g
Cream

120 ml
The sugar syrup

20 ml
Glucose

40 g
White chocolate

100 g
Gelatin

3 g
The food dye

Cooking

Prepare decoys is a biscuit on proteins from the almond flour with coconut! I recommend to use fine sugar from the Mistral. It is well dissolved when whisking with proteins to give a light taste of caramel with our dakazu! Turn on the oven at 170 degrees!

In a bowl combine the dry ingredients: almond flour, and coconut flakes. If coconut is large, then it is necessary to pre-grind in a coffee grinder to she his weight does not upset our biscuit. Separately beat the whites with the addition of fine sugar until stable and brilliant pic! Carefully enter the proteins in the dry ingredients and stir with a spatula. Uniformity is not sought, so as not to damage the bubbles of proteins. 10 turns of the spatula will be enough!!!

Using a pastry bag otkryvaem our dough on the parchment (the blade will remove the air bubbles from our air test) after draw out our form, where we are going to assemble the dessert. Gently sprinkle through a strainer with powdered sugar and send it in already preheated oven for 12-15 minutes.

The finished cake let cool completely and cut to the size of our form. Set aside.

Now let's prepare the blueberry mousse. Gather the necessary ingredients. Soak the gelatin to swell in a small amount of water at room temperature.

Blendium the blueberries into a puree and add 30 g of sugar. Put on fire and bring to a boil, remove from heat. Swollen gelatin which is connected to the hot blueberry puree and bring to homogeneity. Set aside to cool.

Prepare the Italian meringue. 120 g of sugar combine with water in saucepan and put on fire. Bring the syrup to 118 degrees. Check the temperature with either a thermometer or on a rolling caramel ball, dripping a small amount of syrup into cold water. To form a plastic mass, from which you can easily roll the fingers on the ball.

Meanwhile, whisk whites to soft peak. Once the syrup has reached the desired temperature, pour a thin stream into proteins, continuing to whisk them with a mixer for about 4-5 minutes. Our meringue is ready! Set aside.

The cooled blueberry puree with the gelatin introduced into the meringue and gently stir with a whisk or slotted spoon.

In a separate bowl whisk the cream until stable peak and is also mixed to our blueberry mousse. Put into the fridge for easy thickening.

Prepare our cremy mascarpone. Gather the necessary ingredients. Gelatin fill a small amount of water for swelling.

Boil syrup from sugar and water to 118 degrees (above I described the process). In parallel, beat the egg yolks until white. A thin stream injected the syrup, continuing to beat with a mixer at high speed and pulling the bottom of the bowl so that the syrup settled to the bottom and not frozen. We desired a smooth creamy texture. In the microwave to dissolve the gelatin and add to the yolk base for our kremu. When the mass has cooled to 40 degrees, add cold butter, cut into small dice. With a whisk stir until smooth. There also send our mascarpone. If the cream has formed grains - no problem! Put the bowl on a steam bath and while stirring with a whisk bring to smoothness and uniformity. Cooled.

Separately whisk the cream until stable peak and put into the chilled yolk mass.

Our components Boucher is ready and you can begin to assemble the dessert. Lightly coat the form with butter and evenly vystelim parchment or cling film. The bottom and sides spread already thickened blueberry mousse. Put into the fridge for 15 minutes to mass privatisasi (frozen).

Fill in the recess of cremy mascarpone and gently even out with a spatula. Again put into the fridge (the freezer) to harden kremu.

Cover with a layer of blueberry mousse.

Cover with dacoits and wrapped in cling film, send in the freezer overnight!

The mirror in the morning, prepare the glaze. Gather the needed ingredients. Gelatin pour a small amount of water for swelling.

Combine in a saucepan the cream with the sugar syrup and glucose. Bring to a boil. At this stage I introduced your powder dye. You focus on your (gel or powder) and add in the cooking process, glaze. The hot mass through a strainer pour in the remaining gelatin and carefully stir with a spatula until smooth, taking care not to form unnecessary bulbasket, which we in the mirror glaze to anything!!! Then enter the chocolate and continue to stir until fully dissolved and smooth mass.

If, however, bubbles appeared on the surface of our frosting then get rid of them, covered with plastic wrap on surface of glaze. Bubbles will gather on the tape and thus get a smooth and glossy frosting! Cooled to 30-32 degrees for further use.

Our get frozen Bush from the freezer and remove from the mold on the grid.

Pour on top of our mirror glaze and let it drain on the side.

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