Dessert "Melt on the lips"

Description

On 21 November my husband and I celebrated 31 years since the Day we met, the entire family went to our Seaside capital is Vladivostok, had dinner in the restaurant "Zuma&q uot;. For dessert, I chose the dessert, with the intriguing title "Melt on the lips", the menu was written: "a Captivating dessert made with tender cream cheese with a layer of almond paste. Served with fruit sauce... It's weightless! It's now a delicate cloud, melting on the lips. "And I'll tell You: it's actually "bomb& quot;! Yes, such that I could not calm down for 4 days until today finally still have not prepared it myself. Of course, no chief-cook would reveal to me the secret recipe. I, as they say, break it into components, analyzed and made this miracle. The taste of it satisfied me.

Ingredients

Chicken egg

4 piece
Butter

20 g
Flour

20 g
Almonds

50 g
Brown sugar

200 g
Cream

250 ml
Mascarpone

300 g
Gelatin

10 g
Water

100 ml
Banana

2 piece
Mango

1 piece
Lemon

1 piece
Powdered sugar

1 Tbsp

Cooking

To prepare this dessert, I opted for brown sugar fine from "Mistral". I like its ability to dissolve and a pleasant caramel flavor.

First, for dessert, prepare the almond sponge cake. Take the almonds and grind them in a blender.

Melt butter on the stove or in the microwave.

Mix one egg yolk from the egg, one egg, sugar and crushed almonds, whisk all the mixer. Mixture should be almost white (well, of course, the grains of almond visible).

Add the sifted flour. Stir.

Three proteins whisk in the stable foam.

Add the whites into the batter and gently stir.

Added to the batter cooled melted butter, gently mix everything thoroughly.

Take the pan approximately 30 to 40 cm, covered with baking paper or silicone Mat, pour the dough and gently smeared it across the paper with a spatula. Put in heated to 200 degrees oven and bake for 12 minutes.

Get almond sponge cake, carefully remove the paper and wrap the roll along with the paper.

While roll cools, prepare the cream. Take the same brown fine sugar from the Mistral, the cream and whisk in the foam.

Add to the whipped cream mascarpone and again carefully whisk.

Get our roll, unfold and spread with cream (use about a quarter of the cooked cream), take bananas, peel, cut into 4 pieces lengthwise and put on the cake with the edge.

Wrap the loaf. Here I should note that we need only "one round" of the roll, the rest of the cut, of course, he is subsequently eaten.

Soak a packet of gelatin according to the instructions. I have instant gelatin, it can be used immediately.

In advance prepare a form commensurate in length with the length of the roll, I have it was smaller, the ends of the loaf had to be cut, which was also subsequently eaten. Cover the form with cling film.

In the remaining cream add dissolved gelatine according to the instructions, whisk. I'm not sure what the original recipe was just gelatin, clearly present some kind of stabilizer which gave the dessert a chance to keep the form, but I don't know.

Pour half of the cream into shape, give him a little stick.

Stacked on top of the finished loaf.

Pour remnants of cream with gelatin. Put the dessert in the fridge to solidify. I have it took 3 hours.

Prepare the mango sauce, lemon juice and brown sugar fine from "Mistral".

Mango peel, cut into pieces, grind in a blender, add the juice of half a lemon and sugar.

Blender mix up the sauce.

Take out the finished frozen dessert out of the fridge. Take a serving dish, turn over the dessert, remove the plastic wrap.

For serving cut a slice of dessert. Sprinkle with powdered sugar, pour mango sauce. Believe me, it is extraordinarily delicious. Simply divine!

Comments and reviews

Leave a comment or a recipe review