{Tonka Kalamansi Bonbons} – Bomboane cu tonka si kalamansi

I must say that working with chocolate, particularly bonbons, has slowly crawled under my skin and I somehow can’t stop thinking about bonbons, about different mixes of flavors, about molds, about how to improve my skills. Knowing myself, I doubt this will stop soon enough! But it’s pretty amazing to be this excited about something. For me at least it can only mean one thing – my ability to learn is improved simply because I’m this interested in the matter.

Today’s recipe focuses on two ingredients that I adore: tonka – recently discovered, tonka is unique and the aroma it infuses into a filling or cream is amazing – and kalamansi – which you have seen on my blog in the past but mostly in cakes and tartlettes. Tonka is like vanilla and almonds mixed into one and kalamansi is like lime, mandarin and grapefruit mixed into one. You can only imagine that the final taste of the bonbons is surprising, but in the most pleasant way!

The two fillings complement each other well so the final taste is great and the final texture is just as good!

{Tonka Kalamansi Bonbons}
 
Author:
Ingredients:
Kalamansi caramel:
  • 120g white sugar
  • 50ml heavy cream
  • 45g glucose syrup
  • 60g kalamansi juice
  • 30g mango puree
  • 110g milk chocolate (40% cocoa content)
Tonka ganache:
  • 120ml heavy cream
  • 2g grated tonka
  • 240g milk chocolate (40%)
  • 8g cocoa butter
  • 15g butter
Directions:
Kalamansi caramel:
  1. Heat the cream with the glucose until the boiling point.
  2. In a different saucepan, heat the kalamansi juice and mango puree.
  3. Make a dry caramel with the sugar until it has a dark golden color.
  4. Combine the hot cream and fruit juices then pour gradually over the dry caramel, mixing well. Watch out as it might splash.
  5. Pour the caramel over the chocolate and mix well until smooth.
  6. Place aside until chilled.
Tonka ganache:
  1. Heat the cream to the boiling point. Remove from heat and add the grated tonka. Pour over the chocolate and cocoa butter.
  2. Mix well until smooth then add the butter and give it a good mix.
  3. Allow to come to room temperature.
To finish the bonbons:
  1. Make a bonbon shell with dark chocolate (50-60%) – use any shape you want for your mold! Allow the empty shells to crystallize before filling. Always use tempered chocolate for bonbons!
  2. Place both fillings into pastry bags.
  3. Fill the bonbons half way with kalamansi caramel then cover with tonka ganache.
  4. Cover the fillings with dark chocolate and allow to crystallize furthermore.
  5. Turn the molds upside down and tap gently to remove the bonbons from the molds.

ROMANIAN

De cand cu sosirea lui Diego, in bucataria mea e mai mereu ciocolata. Topesc, temperez, fac bomboane la foc continuu. M-am indragostit de intreg procesul de realizare a bomboanelor de ciocolata. Imi place enorm sa vad cum cochiliile goale incep sa prinda viata pe masura ce adaug umpluturile si se finiseaza prin inchiderea lor cu ciocolata din nou. Magia insa se intampla in momentul in care intorci matrita si scoti bomboanele – atunci realizezi ca munca si migala ta nu au fost in zadar, abia atunci poti observa perfectiunea unei ciocolate de buna calitate si intelegi importanta tehnicii in sine.

Reteta de astazi contine doua ingrediente pe care le adore: recent descoperita tonka si mult iubitul kalamansi, ambele puternice, ambele interesante. Tonka e migdalata, usor vanilata in timp ce kalamansi, pe care l-ati mai vazut pe blog si la aceste tarte, e acrisor-amarui. Obtii la final o bomboana surprinzatoare, aromata, delicioasa in cochilia ei din ciocolata neagra amaruie.

Bomboane cu tonka si kalamansi
 
Author:
Ingredients:
Caramel de kalamansi:
  • 120g zahar
  • 50ml smantana pentru frisca 35%
  • 45g glucoza lichida
  • 60g piure de kalamansi
  • 30g piure de mango
  • 110g ciocolata cu lapte 40%
Ganache cu tonka:
  • 120ml smantana pentru frisca 35%
  • 2g tonka data pe razatoare
  • 240g ciocolata cu lapte 40%
  • 8g unt de cacao
  • 15g unt
Directions:
Caramel de kalamansi:
  1. Caramelizati zaharul pana devine auriu. Intre timp, incalziti smantana si glucoza pana la punctual de fierbere.
  2. Turnati piureul de kalamansi si mango peste lichidul fierbinte, apoi turnati totul peste zaharul caramelizat.
  3. Combinati caramelul cu ciocolata si mixati pana obtineti un amestec omogen, lucios, fin.
  4. Dati deoparte.
Ganache cu tonka:
  1. Incalziti smantana si tonka intr-un vas.
  2. In alt vas inalt, combinati ciocolata si untul de cacao apoi turnati deasupra smantana fierbinte. Adaugati untul.
  3. Mixati pana la omogenizare.
  4. Dati deoparte pana vine la temperatura camerei.
Pentru a finisa bomboanele:
  1. Temperati ciocolata. Realizat cochiliile bomboanelor din ciocolata temperata - folositi ciocolata neagra sau cu lapte.
  2. Puneti cele doua umpluturi in posuri de unica folosinta.
  3. Umpleti cochiliile gata realizate pe jumatate cu umplutura de kalamansi si finisati cu ganache cu tonka.
  4. Inchideti bomboanele cu ciocolata temperata si lasati sa cristalizeze.
  5. Intoarceti matrita invers pe suprafata de lucru si lociti-o usor pentru a elibera bomboanele.

{Mango Kalamansi Entremet} – Entremet cu mango si kalamansi

mango kalamansi entremet

I’ve lost count on how many mango or kalamansi recipes I posted on the blog – but what can I do, they do taste amazing! And they make such a delicious flavor combo! The delicate mango and bold kalamansi complement each other much like yin and yang. They are just as delicious on their own though and that is one side of the things that I enjoy. I can easily remove one of them from the equation and still be left with an ingredient capable of standing out in the crowd.

Me and entremets are no strangers, not at all, but I take every opportunity to practice and try new recipes or techniques. For this particular occasion I really wanted to try out my new silicone mold, but also a new glaze recipe that has kalamansi juice as an ingredient. And I believe it was all a success. First of all because the mold delivered the delicate result I expected and second of all because the glaze was not only shiny, but also tasty. The trouble with these shiny glazes, beyond their trending clips on Facebook or Instagram, is that they tend to be a bit too sweet for some tastes. But a touch of kalamansi juice solves that problem with this particular recipe. Now, I don’t mind the sweetness, but I’m always up for a challenge and this was an assignment I took gladly. Who am I to say no to an occasion of whipping up something as delicious as this mango kalamansi entremet?!

mango kalamansi entremet

5.0 from 3 reviews
{Mango Kalamansi Entremet}
 
Author:
Ingredients:
Coconut Joconde:
  • 70g ground almonds
  • 70g desiccated coconut
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g white sugar
  • 20g all-purpose flour
  • 15g butter, melted
Coconut croustillant:
  • 40g white chocolate, melted
  • 10ml vegetable oil
  • 20g desiccated coconut
  • 20g pailette feuilletine
Mango cremeux:
  • 125ml mango puree
  • 3 egg yolks
  • 30g white sugar
  • 2g gelatin + 10ml cold water
  • 80g butter, softened
Kalamansi mousse:
  • 100g white chocolate
  • 80ml kalamansi puree
  • 3g gelatin + 10ml water
  • 200ml heavy cream
Cream cheese mousse:
  • 80g white chocolate
  • 100g cream cheese, room temperature
  • 2g gelatin + 10ml water
  • 1 teaspoon vanilla extract
  • 150ml heavy cream, whipped
Kalamansi glaze:
  • 45ml kalamansi puree
  • 100g white sugar
  • 100g glucose syrup
  • 8g gelatin + 45ml water
  • 75ml sweetened condensed milk
  • 100g white chocolate
  • 1 drop orange food coloring
Directions:
Coconut Joconde:
  1. Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
  2. Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.
  3. Fold the meringue into the almond and egg mixture, alternating it with flour.
  4. Drizzle in the melted butter and mix gently.
  5. Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.
Mango cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
  3. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
  4. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter, mixing well to incorporate it.
  7. Pour the cremeux into small round silicone molds and freeze.
Coconut croustillant:
  1. Combine all the ingredients in a bowl.
  2. Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.
  3. Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.
Kalamansi mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.
  3. Pour the hot puree over the chocolate and mix well.
  4. Allow to cool down then fold in the cream.
Cream cheese mousse:
  1. Bloom the gelatin in cold water.
  2. Melt the chocolate and allow it to cool down then mix it with the cream cheese.
  3. Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.
  4. Fold in the whipped cream.
Kalamansi glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.
  3. Remove from heat and stir in the gelatin.
  4. Add the condensed milk then pour the mixture over the chocolate.
  5. Mix well with a hand blender until smooth and shiny.
  6. Add the food coloring and combine well.
  7. Use at 32C.
To assemble the cake:
  1. Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.
  2. Pour the cream cheese mousse over the cake and freeze for 10 minutes.
  3. Continue with a layer of coconut croustillant, followed by the mango cremeux.
  4. Pour the kalamansi mousse on top and freeze for at least 4 hours.
  5. When done, remove from the ring and place on a cooling rack.
  6. Pour the glaze over the cake evenly.
  7. Allow it to drip off then place on a platter.
  8. Decorate with isomalt shards.

mango kalamansi entremetROMANIAN

Sunt intrebata foarte des cat de des fac prajituri si daca chiar le mananc. Si mereu raspund ca prajiturile le fac cat de des pot si da, mai si mananc din ele. Pentru ca daca nu exersezi ceva, iti iesi din mana si daca nu gusti, nu ai cum sa stii ca a iesit cum vroiai de la bun inceput. Asa ca acum nu mai am nevoie de ocazii speciale sa fac un tort. Ma pregatesc insa din timp pentru orice tort – planuri, ingrediente, decor – totul e de obicei bine gandit. Si intotdeauna gust ceea ce fac pentru ca dincolo de placerea de a realiza tehnica cap-coada sta si placerea de a manca prajituri si de a ramane uimit cum din cateva ingrediente poti scoate un tort cu adevarat delicios!

Motivatia acestui tort a pornit de la a incerca o noua tava de silicon, dar si pentru a pune la incercare o noua reteta de glazura, una putin mai acrisoara, usor mai echilibrata la gust, dar la fel de lucioasa.

Profilul de arome e unul pe care il ador – mango si kalamansi. Nu doar ca cele doua fac echipa buna, dar si luate separat au un gust extraordinar. Ambele sunt delicate, dar separat sunt capabile sa straluceasca la fel de bine! Asa ca am tras linie si am trecut acest tort la categoria reusite!

Eu am montat tortul intr-o forma de silicon, incepand montajul de la mousse, terminand cu blatul, dar un inel de tort de 18cm tapetat cu folie de acetat e la fel de eficient. In al doilea caz insa, montajul se incepe de la blat, terminand cu mousse.

5.0 from 3 reviews
Entremet cu mango si kalamansi
 
Author:
Ingredients:
Blat cu nuca de cocos:
  • 70g migdale pudra
  • 70g nuca de cocos
  • 70g zahar pudra
  • 2 oua intregi
  • 2 albusuri
  • 1 praf de sare
  • 20g zahar alb
  • 20g faina alba
  • 15g unt topit si racit
Crocant cu nuca de cocos:
  • 40g ciocolata alba, topita
  • 10ml ulei vegetal
  • 20g nuca de cocos
  • 20g pailette feuilletine
Cremeux de mango:
  • 125ml piure de mango
  • 3 galbenusuri
  • 30g zahar alb
  • 2g gelatina + 10ml apa rece
  • 80g unt, temperature camerei
Mousse de kalamansi:
  • 100g ciocolata alba, topita si racita
  • 80ml suc de kalamansi
  • 3g gelatina + 10ml apa rece
  • 200ml smantana pentru frisca, batuta
Mousse de crema de branza:
  • 80g ciocolata alba, topita si racita
  • 100g crema de branza, temperature camerei
  • 2g gelatina +10ml apa
  • 1 lingurita extract de vanilie
  • 150ml smantana pentru frisca, batuta
Glazura oglinda cu kalamansi:
  • 45ml suc de kalamansi
  • 100g zahar alb
  • 100g sirop de glucoza
  • 8g gelatina + 45ml apa
  • 75ml lapte condensate indulcit
  • 100g ciocolata alba
  • 1 picatura colorant portocaliu
Directions:
Blat cu nuca de cocos:
  1. Combinati migdalele, nuca de cocos, zaharul si ouale intr-un bol. Mixati pana isi dubleaza volumul.
  2. Combinati albusurile cu un praf de sare in alt bol si mixati pana devin spumoase. Adaugati 20g zahar si mixati pana obtineti o bezea ferma si lucioasa.
  3. Incorporati bezeaua in amestecul de oua si migdale, alternand-o cu faina.
  4. Incorporati si untul topit.
  5. Turnati blatul intr-o tava suficient de mare, astfel incat sa obtineti o foaie subtire de blat.
  6. Coaceti in cuptorul preincalzit la 180C pentru 8-10 minute pana devine auriu si trece testul scobitorii.
  7. Lasati sa se raceasca apoi taiati o foaie care sa se potriveasca inelului de tort pe care iti veti folosi. Eu am folosit o tava de silicon, insa orice inel de tort cu un diametru de aproximativ 18cm merge.
Cremeux de mango:
  1. Hidratati gelatina in apa rece.
  2. Incalziti piureul de mango pana la punctual de fierbere.
  3. Intre timp, mixati galbenusurile cu zahar pana se deschid la culoare. Turnati siropul fierbinte peste galbenusuri apoi intoarceti inapoi pe foc.
  4. Gatiti pana atinge 82C si obtineti un sirop gros si fin.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se racoreasca la 40C apoi incorporati untul topit.
  7. Turnati cremeux in forme mici de silicon si congelati cateva ore.
Crocant cu nuca de cocos:
  1. Combinati toate ingredientele intr-un bol.
  2. Puneti amestecul intre doua foi de hartie de copt si intindeti o foaie subtire.
  3. Congelati 10 minute apoi taiati o foaie putin mai mica decat inelul de tort.
  4. Lasati la rece pana veti avea nevoie de stratul crocant.
Mousse de kalamansi:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Incalziti piureul de kalamansi intr-un vas si adaugati gelatina dupa ce-l luati de pe foc.
  3. Turnati amestecul peste ciocolata si amestecati pana la omogenizare.
  4. Lasati sa se racoreasca la temperature camerei apoi incorporati smantana batuta.
Mousse de crema de branza:
  1. Hidratati gelatina in apa rece.
  2. Combinati ciocolata topita si racita cu branza intr-un bol.
  3. Adaugati gelatina si amestecati pana la omogenizare.
  4. Incorporati vanilia apoi smantana batuta.
Glazura de kalamansi:
  1. Hidratati gelatina in apa rece.
  2. Combinati suucl de kalamansi cu zaharul si glucoza intr-un vas si incalziti la 103C.
  3. Luati de pe foc si adaugati gelatina, apoi incorporati laptele condensate si turnati amestecul peste ciocolata.
  4. Omogenizati bine cu o spatula, avand grija sa nu incorporati aer.
  5. Adaugati colorantul si lasati sa se raceasca la 32C inainte de folosire.
Pentru a finisa tortul:
  1. Puneti blatul intr-un inel de tort tapetat cu folie de acetat.
  2. Turnati mousse-ul de crema de branza deasupra si congelati 10 minute.
  3. Continuati cu un strat crocant si cremeux de mango.
  4. Turnati deasupra mousse-ul de kalamansi si congelati tortul cel putin 4 ore.
  5. Scoateti tortul din inel, asezati-l pe un gratar si turnati glazura deasupra, avand grija sa-l acoperiti uniform.
  6. Transferati tortul pe un platou.
  7. Decorati cu isomalt.

 

{Kalamansi Mango Tartlettes} – Tarte cu mango si kalamansi

kalamansi mango tartlettes

Kalamansi, also known under the name of Golden lime or calamansi, is a mix between lime, kumquat and mandarin and it grows mostly in the Philippines and Malayasia, which makes them incredibly hard to source in Romania. But once in a blue moon, I do get the chance of finding them – either fresh or puree – and it’s pure joy! I’m a huge fan of citrus fruits as they are, but this mix of lime, orange, mandarin it has me all hooked up! I absolutely love the sweet and sour flavor, it’s truly unique and so versatile when it comes to dessert making. As a side note, kalamansi can be replaced with 1 part mandarin juice, 2 parts lime plus a bit of zest from each to boost the taste and flavor.

kalamansi mango tartlettes

Imagine my happiness when I found frozen kalamansi puree! It wasn’t even in my freezer that  I was planning desserts, searching recipes and imagining the final taste. I do love this bit of prepping before the actual recipe – it’s exciting because it involves lots of research about the actual ingredients, it involves sketches over sketches and simply imagining desserts over and over until I come up with a version that complies to my terms. It’s a fairly laborious work, it takes time and patience, but that’s one of the reasons I love it so much.

kalamansi mango tartlettes

Not every dessert has an emotional story behind it – mines often don’t because they are designed just a few days prior to making them, they are well thought through and well planned and I believe they don’t need an emotional story to do with, but they do need precision, flavor, color, texture and taste. And that’s what I’m guiding myself after!

 

{Kalamansi Mango Tartlettes} - Tarte cu mango si kalamansi
 
Author:
Serves:: 10 tartlettes
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg, room temperature
  • 30g almond flour
  • 280g all-purpose flour
  • 1 pinch salt
Mango cremeux:
  • 125ml mango puree
  • 3 egg yolks
  • 30g white sugar
  • 2g gelatin + 10ml cold water
  • 80g butter, softened
Kalamansi curd:
  • 70g kalamansi puree (or juice)
  • 20ml lime juice
  • 1 teaspoon lime zest
  • 180g white sugar
  • 110g butter, cubed
  • 1 pinch salt
  • 5 egg yolks
Crumble:
  • 50g butter, melted
  • 100g all-purpose flour
  • 10g powdered sugar
  • 1 pinch salt
Fluid berry gel:
  • 100g mixed berry puree
  • 20g white sugar
  • 1g agar agar
Swiss meringue:
  • 4 egg whites
  • 180g white sugar
  • 1 pinch salt
Directions:
Crust:
  1. Mix the butter with the sugar for a few minutes until creamy.
  2. Add the egg and mix well, then stir in the almond flour and give it a good mix.
  3. Add the flour and salt and mix to form a dough.
  4. Wrap the dough into plastic wrap and refrigerate at least 30 minutes.
  5. Place the dough on a floured working surface and roll it into a thin sheet.
  6. Cut small pieces of dough and use them to line your tartlette molds - 8cm diameter are mine.
  7. Prick the dough with a fork and bake in the preheated oven at 350F -180C for 15-17 minutes until golden brown and crispy.
  8. Allow to cool down in the molds then carefully remove and place aside.
Mango cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
  3. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
  4. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter, mixing well to incorporate it.
  7. Pour about 1 tablespoon of mango cremeux in each tart shell/crust and refrigerate to set.
Kalamansi curd:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  2. Cook, stirring often, until the mixture reaches 80C and it looks thickened.
  3. Remove from heat and allow to cool down to room temperature then pour over the mango cremeux, filling the shells to the top.
  4. Refrigerate until set once again.
Crumble:
  1. Combine the flour, sugar and salt in a bowl.
  2. Pour the melted butter over and mix well.
  3. Spread the crumble in a baking tray lined with baking paper and bake at 350F - 180C for 10-15 minutes until golden brown and crispy.
  4. Place aside until needed.
Fluid berry gel:
  1. Combine the berry puree, sugar and agar agar in a saucepan.
  2. Place over low heat and cook for about 2 minutes.
  3. Remove from heat and allow to cool down then transfer in a blender and pulse until smooth.
  4. Spoon into a pastry bag and place aside.
Swiss meringue:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  2. Keep on heat until the sugar has fully dissolved then remove and mix with an electric mixer until it's stiff and glossy.
  3. Spoon the meringue into a pastry bag fitted with a round tip.
To assemble the tartlettes:
  1. Decorate the mango kalamansi filled tartlettes with whipped meringue, crumble, drops of berry fluid gel, fruits, mint leaves and chocolate shards.

kalamansi mango tartlettesROMANIAN

Kalamansi, cunoscut si sub numele de calamansi e un fruct care aduce mult a lime combinat cu mandarina si portocala. Are o aroma de care eu una m-am indragostit iremediabil. Din pacate, fructul nu prea se gaseste in Romania – eu il cumpar sub forma de piure destinat bucatariilor profesionale. Insa din cercetarile mele poate fi inlocuit cu un suc de lime combinat cu suc de mandarine (1 parte mandarina, 2 parti lime). Ce obtineti e un suc dulce acrisor, insa nu uitati si de coaja celor doua fructe – e indispensabila pentru a obtine un gust echilibrat.

kalamansi mango tartlettes

Cand cumpar ingrediente pentru prajituri se pot intampla doua situatii: fie plec cu lista de acasa si stiu exact unde trebuie sa ajung si ce am de luat, fie cumpar ingrediente care imi fac cu ochiul, de preferabil care sunt rare sau au un gust unic. Cam asa s-a intamplat si cu acest piure de kalamansi care a venit la pachet cu un alt preferat al meu – mango. Mango face echipa foarte buna cu citricele acrisoare – a se vedea tortul cu mango si lamaie, o adevarata legenda printre familie, prieteni si cunoscuti – dar combinat cu dulcele acrisor kalamansi, obtineti poate cea mai fina, racoritoare, aromata combinatie de gusturi.

As vrea sa va povestesc cate in luna si in stele despre acest desert, as vrea sa pot spune ca are o poveste emotionanta in spate, ca are la baza trairi si sentimente, ca imi aminteste de copilarie, dar nu pot. Nu pot pentru ca e un desert care s-a nascut in urma unui studiu atent a ceea ce inseamna kalamansi, a aromelor cu care se potriveste, un studiu a ceea ce inseamna fiecare componenta a acestui desert. Mi-am dorit enorm sa revin asupra mini tartelor, a tehnicii realizarii acestora. De aici a pornit totul – peste crusta crocanta, usor nisipoasa de tarta am adaugat intai de toate un cremeux fin de mango, apoi cel mai bun curd de kalamansi si am finisat tartele cu bezea caramelizata, sos de fructe de padure, firimituri crocante cu beurre noisette si picaturi de cremeux si curd pentru decor.

kalamansi mango tartlettesIngrediente:

Cruste:

  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • 1 ou, temperatura camerei
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • 1 praf de sare

Cremeux de mango:

  • 125ml piure de mango
  • 3 galbenusuri
  • 30g zahar alb
  • 2g gelatina + 10ml apa rece
  • 80g unt, temperatura camerei

Curd de kalamansi:

  • 70g piure de kalamansi
  • 20ml suc de lime
  • 1 lingurita coaja de lime
  • 180g zahar alb
  • 110g unt, cuburi
  • 1 praf de sare
  • 5 galbenusuri

Firimituri crocante:

  • 50g unt
  • 100g faina alba
  • 10g zahar pudra
  • 1 praf de sare

Sos de fructe de padure:

  • 100g piure de fructe de padure
  • 20g zahar alb
  • 1g agar agar

Bezea elvetiana:

  • 4 albusuri
  • 180g zahar alb
  • 1 praf de sare

Mod de preparare:

Cruste:

  1. Mixati untul cu zaharul pentru cateva minute pana devi cremoase.
  2. Adaugati oul si mixati bine, apoi incorporati faina de migdale, urmata de faina si sare si framantati doar pana obtineti un aluat omogen.
  3. Infasurati aluatul in folie alimentara si dati la rece macar 30 minute.
  4. Puneti aluatul pe masa de lucru infainata apoi intindeti-l intr-o foaie subtire si taiati suficient cat sa va incapa in formele de mini tarte. Daca folositi forme de 8-9cm, veti obtine aproximativ 10 cruste.
  5. Faceti mici gauri in fiecare crusta folosind o furculita apoi coaceti in cuptorul preincalzit la 180C pentru 15 minute sau pana devin aurii.
  6. Lasati-le sa se raceasca in forme.

Cremeux de mango:

  1. Hidratati gelatina in apa rece.
  2. Incalziti piureul de mango pe foc mic – aveti grija caci tinde sa se lipeasca usor de fundul vasului, mai ales daca nu sunteti atenti la temperatura.
  3. Intre timp, mixati galbenusurile cu zaharul pana se deschid la culoare. Turnati piureul fierbinte peste si amestecati bine.
  4. Puneti iar pe foc mic si gatiti pana la 82C sau pana se ingroase usor. Cand e gata, dati deoparte si adaugati gelatina.
  5. Lasati sa se raceasca la 40C apoi incorporati untul.
  6. Turnati cremeux-ul in crustele reci, umplandu-le doar pe jumatate. Pastrati 1-2 linguri de cremeux intr-un pos pentru decor.
  7. Dati crustele la rece pana se incheaga cremeux-ul bine.

Curd de kalamansi:

  1. Combinati toate ingredientele intr-un bol termorezistent si gatiti 20-25 minute, amestecand continuu, pana amestecul atinge 80-85C si devine gros, usor gelatinos.
  2. Luati de pe foc si treceti printr-o sita fina.
  3. Lasati sa se raceasca apoi turnati in crustele de mini tarte, peste crema de mango.
  4. Dati din nou la rece.

Crumble:

  1. Combinati faina, zaharul si sarea intr-un bol.
  2. Turnati untul topit peste si amestecati bine.
  3. Intindeti firimiturile obtinute intr-o tava tapetata cu hartie de copt si coaceti in cuptorul preincalzit la 180C pana devin aurii.
  4. Lasati sa se raceasca.

Gel de fructe de padure:

  1. Combinati piureul, zaharul si agar agar intr-un vas.
  2. Gatiti 2 minute apoi luati de pe fic si dati la rece cateva ore.
  3. Puneti intr-un blender si pulsati pana obtineti un amestec fin.
  4. Turnati sosul intr-un pos mic si dati deoparte.

Bezea elvetiana:

  1. Combinati ingredientele intr-un bol termorezistent si puneti pe baie de aburi.
  2. Gatiti pana zaharul se dizolva complet, cateva minute, apoi mixati cu un mixer electric pana obtineti o bezea ferma si lucioasa.
  3. Puneti bezeaua intr-un pos cu dui rotund.

Pentru a asambla tartele:

Decorati tartele deja umplute cu bezea pe care apoi flambati-o/caramelizati-o usor cu o torta. Cotinuati sa adaugati celelalte elemente: firimiturile de crumble, sosul de fructe de padure si cremeux-ul pastrat mai devreme. Finisati cu o frunzulita de menta.

kalamansi mango tartletteskalamansi mango tartlettes

 

Sa aveti pofta!

 

{Chocolate Mango Tartlets} – Tarte cu ciocolata si mango

chocolate mango tartlets

Chocolate is the answer to any question, worry or sadness, isn’t it?! At least that’s what my thought was when I first designed these miniature tarts. The idea came to me after buying a silicone dome mold – I wanted one for months and it’s finally mine. Now I have no excuse for not making this kind of desserts – it’s such a versatile pan. But the one thing that I most look forward to is various creams and mousses, layered in a dome form then covered with a shiny, mirror glaze if possible. I find these desserts to be so elegant and exquisite, so cute if I may say so. They are like blank boards and you can literally fill and decorate them with anything you want.

chocolate mango tartlets

These chocolate mango tartlets feature a melt in your mouth crust, a dark chocolate raspberry cremeux, white chocolate mousse, mango insert, white chocolate glaze and a matcha streusel. The initial plan was to use coconut instead of raspberry, but I rarely stick to the plan when it comes to desserts and I thought raspberry would match mango just as well as coconut. Plus, raspberry has a tangy taste that brings out the best of chocolate and balances the sweetness of the final dessert better than coconut. You are then left with a dessert that first of all impresses with its classic lines in terms of design. The colors are soft and delicate as well and for a second, these tarts made me think of spring which we all long for this time of the year. Then as you bite into it, an intense chocolate taste is revealed, only to reach the mango core a few spoonfuls later and allow your taste buds to be flooded with a refreshing, tropical aroma. The raspberry is the last flavor to be noticed, but it lingers on your palate beautifully.

{Chocolate Mango Mini Tarts}
 
Author:
Serves:: 6-8 mini tarts
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg
  • 300g all-purpose flour
  • ¼ teaspoon salt
Chocolate raspberry cremeux:
  • 3 egg yolks
  • 50g white sugar
  • 80ml heavy cream
  • 80ml raspberry puree
  • 115g dark chocolate, chopped (70%+)
  • 30g butter
Mango insert:
  • 1 small, but ripe mango, peeled and cubed
  • 50g sugar
  • 1 tablespoon lemon juice
White chocolate mousse:
  • 2 egg yolks
  • 40g sugar
  • 20ml water
  • 100g white chocolate, melted
  • 200ml heavy cream, whipped
  • 3g gelatin+15ml cold water
  • 1 teaspoon vanilla extract
White chocolate glaze:
  • 100ml heavy cream
  • 130g white chocolate, chopped
  • 2g gelatin+10ml cold water
Matcha streusel:
  • 25g butter, melted
  • 50g all-purpose flour
  • 1 tablespoon powdered sugar
  • 1 pinch salt
  • 1 teaspoon matcha powder
Directions:
Crust:
  1. Mix the butter and powdered sugar in a bowl until creamy. Stir in the egg and mix well.
  2. Add the flour and salt and mix to form a dough.
  3. Wrap the dough into plastic wrap and refrigerate for 30 minutes. Transfer on a floured working surface and roll into a thin sheet. Cut small rounds of dough and transfer in your mini tart pans, pressing the dough slightly on the bottom and edge of the pans.
  4. Bake the crusts in the preheated oven at 180C - 350F for 10-12 minutes until golden brown on the edges. Allow to cool.
Chocolate raspberry cremeux:
  1. Bring the cream and raspberry puree to the boiling point in a saucepan.
  2. In a bowl, mix the egg yolks and sugar until pale and creamy.
  3. Gradually pour in the hot cream and mix well then transfer in the saucepan and place over low flame. Cook for 2-3 minutes until it begins to thicken and it coats the back of a spoon. Don't let it boil and bubble up, just slowly heat it.
  4. Remove from heat and stir in the chocolate. Mix until melted and smooth then add the butter and mix well.
  5. Allow the cremeux to cool slightly then spoon it into the baked tart crusts. Place in the fridge to set.
Mango insert:
  1. Mix all the ingredients in a saucepan and place over low heat. Cook for 5 minutes until softened then puree the mixture in a blender.
  2. Spoon the mango puree into small dome molds (3cm diameter) and freeze for a few hours.
White chocolate mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the sugar and water in a saucepan and bring to a boil. In the meantime, mix the egg yolks until pale. Pour in the hot sugar syrup, mixing all the time. Continue mixing for 5 minutes until fluffy and pale.
  3. Melt the gelatin and mix it with the egg yolks then add the vanilla.
  4. Stir in the melted chocolate then allow to cool to room temperature.
  5. Fold in the whipped cream.
  6. Spoon 2-3 tablespoons of mousse into your dome molds (7cm diameter). Place one small mango dome inside and top with the remaining mousse.
  7. Freeze the mousse domes for a few hours.
White chocolate glaze:
  1. Heat the cream to the boiling point. Remove from heat and stir in the chocolate. Mix until smooth.
  2. Bloom the gelatin in water for 10 minutes then melt it and stir it into the glaze. Place aside.
Matcha streusel:
  1. Combine all the ingredients in a bowl and mix until grainy.
  2. Spread the mixture on a baking sheet and bake for 10 minutes at 180C-350F just until dried out and crunchy. Allow to cool before using.
To finish the tarts:
  1. Remove the white chocolate mousse domes from the mold and place them on a wire rack while still frozen. Top each dome with white chocolate glaze.
  2. Carefully pick the domes up with a spatula and place them over the tart crusts that have been filled with cremeux earlier.
  3. Decorate the sides of the tarts with matcha streusel.
  4. Place in the fridge before serving.

chocolate mango tartlets

ROMANIAN – Mini tarte cu ciocolata si mango

Sa tot fie cateva luni de cand imi doresc o astfel de tava sub forma de dom pentru deserturi. Si iata ca in sfarsit mi-am cumparat-o si am si pus-o la treaba. Planul initial a fost sa creez un desert cu note tropicale – mango si nuca de cocos – dar undeva la jumatatea prepararii m-am gandit ca putina zmeura ar fi o alegere mai buna avand in vedere ca desertul are multa ciocolata si e deja destul de bogat in arome. Gustul acrisor al zmeurii balanseaza bine celelalte componente ale desertului, in special ciocolata alba.

Ce obtineti la final este un desert elegant, cu un aer distins si un design interesant. Cu greu am reusit sa-l tai si nu din vreun motiv tehnic, ci pentru ca mi s-a parut atat de delicat si simpatic incat nu ma mai saturam sa-l privesc. Streuselul de matcha m-a dus cu gandul pentru o secunda la primavara, desi abia daca am mai vazut soarele in ultimele saptamani. Insa adevarata surpriza vine atunci cand iti faci curaj si incep sa-l mananci. Straturi de blat crocant, cremeux de ciocolata si zmeura, mousse de ciocolata alba si un insert simplu din piure de mango care sa se prelinga peste celelalte componente dupa ce introduci lingurita in domul dulce, asta numesc eu desert. Sunt elemente care se completeaza una pe cealalta, creand un desert bine echilibrat. Staful meu este sa folositi ingrediente de calitate pentru a fi siguri de reusita. E esential ca ciocolata neagra sa fie cel putin 70%, iar cea alba sa fie calitativa, cu un gust nu prea intens. Un mango bine copt si o zmeura aromata sunt indispensabile acestui desert.

Ingrediente:

Crusta:

  • 140g unt moale
  • 70g zahar pudra
  • 1 ou
  • 300g faina alba
  • 1/4 lingurita sare

Cremeux de ciocolata si zmeura:

  • 3 galbenusuri
  • 50g zahar alb
  • 100ml frisca lichida
  • 80ml piure de zmeura
  • 115g ciocolata neagra (70%+)
  • 30g unt

Insert de mango:

  • 1 mango mic, dar bine copt
  • 50g zahar
  • 1 lingura zeama de lamaie

Mousse de ciocolata alba:

  • 2 galbenusuri
  • 40g zahar
  • 20ml apa
  • 100g ciocolata alba
  • 200ml smantana pentru frisca, batuta
  • 3g gelatina+15ml apa rece
  • 1 lingurita extract de vanilie

Glazura de ciocolata alba:

  • 100ml smantana pentru frisca
  • 130g ciocolata alba, tocata
  • 2g gelatina+10ml apa rece

Streusel de matcha:

  • 25g unt, topit
  • 50g faina alba
  • 1 lingura zahar pudra
  • 1 praf de sare
  • 1 lingurita pudra de matcha

Mod de preparare:

Crusta:

  1. Mixati untul si zaharul pudra pana devine cremos. Adaugati oul si mixati bine.
  2. Incorporati faina si sarea si amestecati usor pana formati un aluat omogen, dar nu lucrati aluatul prea mult, nu e paine, ci un aluat fraged.
  3. Infasurati aluatul in folie alimentara si dati la rece 30 minute, apoi transferati aluatul pe o masa de lucru infainata si intindeti o foaie subtire.
  4. Taiati cercuri de aluat si puneti-le in tavile de mini tarte, presand aluatul usor pe marginile tavilor/formelor. Veti obtine 6-8 mini tarte sau mai multe chiar, depinde cat de mari sunt formele voastre.
  5. Coaceti la 180C pentru 10-12 minute sau pana marginile incep sa devina aurii. Lasati se se raceasca inainte de a le umple.

Cremeux de ciocolata si zmeura:

  1. Combinati smanana pentru frisca si piureul de zmeura si puneti pe foc. Incalziti usor, dar nu dati in clocot.
  2. Intre timp, mixati galbenusurile cu zaharul pana isi dubleaza volumul. Turnati peste ele amestecul fierbinte de smantana si amestecati bine. transferati intr-un vas si puneti inapoi pe foc mic. Gatiti 2-3 minute pana incepe sa se ingroase si se acopere spatele unei linguri.
  3. Luati de pe foc si adaugati ciocolata. Amestecati bine pana la incorporare apoi adaugati untul.
  4. Lasati sa se raceasca usor apoi turnati cremeux in crustele de tarte facute mai devreme. Dati la rece.

Insert de mango:

  1. Combinati toate ingredientele intr-un vas si gatit pe foc mediu pentru 5 minute. Transferati intr-un blender si pulsati pana obtineti un piure fin.
  2. Turnati piureul in forme de silicon foarte mici (3cm diametru) – eu am niste forme speciale sub forma de dom, dar puteti folosi inclusiv o forma de gheata. Dati la congelator cateva ore.

Mousse de ciocolata alba:

  1. Hidratati gelatina in apa rece pentru cel putin 10 minute.
  2. Combinati zaharul si apa intr-un vas si puneti pe foc mic. Dati in clocot si fierbeti 1-2 minute.
  3. Intre timp, mixati galbenusurile pana devin albicioase. Turnati siropul de zahar in fir subtire si continuati sa mixati cateva minute pana compozitia devine spumoasa.
  4. Topiti gelatina si incorporati-o in amestec, apoi adaugati si ciocolata alba topita, urmata de vanilie.
  5. Lasati sa se raceasca la temperatura camerei apoi incorporati frisca.
  6. Turnati 2-3 linguri de mousse in formele de dom, puneti un “banut” de mango in centru si completati cu mousse de ciocolata alba.
  7. Dati la congelator mousse-ul pentru cateva ore.

Streusel de matcha:

  1. Combinati toate ingredientele intr-un bol si amestecati pana obtineti o compozitie nisipoasa.
  2. Transferati amestecul intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 10 minute maxim.
  3. Lasati sa se raceasca inainte de a-l folosi. E probabil eficient sa-l coaceti in acelasi timp cu crustele.

Glazura de ciocolata alba:

  1. Hidratati gelatina in apa rece.
  2. Incalziti smantana intr-un vas, dar fara a o da in clocot.
  3. Luati de pe foc si adaugati ciocolata. Amstecati pana la incorporare completa.
  4. Topiti gelatina si adaugati-o in glazura. Amestecati bine si lasati sa se raceasca la temperatura camerei.

Pentru a finisa tartele:

  1. Scoateti domurile de mousse de ciocolata alba de la congelator si puneti-le pe un gratar.
  2. Turnati glazura peste domuri si lasati-le sa se scurga bine.
  3. Folosind o spatula, transferati fiecare dom peste tartele umplute cu cremeux.
  4. Decorati marginile domurilor cu streusel de matcha.
  5. Dati la rece pana la servire.

 

{Mango Bliss – Mango and Lemon Entremet} – Entremet cu mango si lamaie

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mango and lemon entremet

I plan my cakes weeks before an event usually and even so, I always end up changing a few things even during the process of making it. But with this cake it was different. I had no idea what I wanted for my birthday until I found a ripe, delicious mango at the market. And because I wanted another flavor to balance it well, I went for lemon. The poppy seed sponge seemed like the most natural pairing for the two main flavors and I was right – it balanced the cake perfectly with its texture and slightly bitter taste. Hidden inside the cake it is a lime flavored ganache which is subtle, but you can definitely feel it, leaving you with a flavor that you can barely pinpoint if your palate is not trained for it. As complex as the cake is, trust me, it’s easy to make. I’ve always said it and I’ll keep saying it – what I do is not rocket science and everyone can do it with patience and interest. Without more talking, here is the recipe – mango and lemon entremet!

The layers are as follows: (bottom to top)

  1. Poppy seed sponge
  2. Mango mousse with lemon curd inserts
  3. Lime flavored ganache
  4. Poppy seed sponge
  5. Lemon mousse
  6. White chocolate glaze

Poppy seed sponge

I’ve used this sponge for one of the first recipes posted on this blog: Tosca Cake and I love its taste and texture. It works well with lemon and even lime and it uses only egg whites which I happen to have in the freezer all the time from other recipes where I use the yolks only.

Ingredients:

  • 6 egg whites
  • 1 pinch of salt
  • 150g sugar
  • 100g poppy seeds
  • 50g shredded coconut
  • 3 tablespoons plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Directions:

  1. Whip the egg whites with a pinch of salt until stiff. Gradually stir in the sugar, mixing until stiff and glossy.
  2. Stir in the vanilla extract.
  3. Mix the poppy seeds, coconut, flour and baking powder in a bowl then fold this mixture into the meringue using a spatula.
  4. Spoon the batter into a round cake pan (28cm diameter) and bake in the preheated oven at 170C for 30-40 minutes or until slightly risen and golden brown.
  5. Remove the cake from the oven and let it cool down in the pan then cut the cake in half lengthwise to obtain two equal sheets of cake.
  6. Place one sheet of cake in a cake ring and put the other aside for later use.

Lemon Curd

This happens to be the best lemon curd I ever made or tried. It’s rich, creamy, tangy, but well-balanced, perfect in terms of flavors and it pairs so well with the mango mousse.

Ingredients:

  • 5 egg yolks
  • 215g sugar
  • 100g butter
  • 15g lemon zest
  • 90ml lemon juice

Directions:

  1. Combine all the ingredients in a heatproof bowl.
  2. Place the bowl over a hot water bath and cook the mixture, stirring often, until thick and creamy. It might take around 20 minutes so be patient.
  3. If you don’t have the time to wait, the alternative is to cook it in the microwave, 30 seconds at a time, mixing well after each 30 seconds.
  4. When the curd is done, strain it through a fine sieve and split the curd in two equal portions. You will use a half as inserts into the mango mousse and the other half for the lemon mousse.
  5. Place aside to cool down completely.

Mango Mousse

The secret to the perfect mango mousse is finding a ripe mango that has plenty of flavor and color. Without that, the mousse will lack flavor and taste.

Ingredients:

  • 350g mango purée*
  • 100g sugar
  • 45ml water
  • 2 egg whites
  • 6g gelatin (plus 30ml cold water)
  • 250ml whipped cream

Directions:

  1. Combine the gelatin and cold water in a small bowl and let it bloom for at least 10 minutes.
  2. Combine the sugar and water in a small saucepan and bring to a boil. Cook the syrup until it begins to thicken, about 5 minutes.
  3. While the syrup cooks, whip the egg whites until stiff. Begin pouring the hot sugar syrup into the egg whites, mixing all the time with an electric mixer. Mix for around 5-7 minutes until stiff and glossy.
  4. Melt the gelatin for a few seconds in the microwave and stir it into the mango purée then combine the purée with the whipped egg whites.
  5. Fold in the whipped cream then pour the mousse into the cake ring, over the poppy seed sponge.
  6. Place the cake in the fridge to allow the mousse to set.
  7. When the mousse is set, using a teaspoon, remove bits of mousse, leaving some small indentations. Fill those indentations with the lemon curd you made earlier.
  8. Place the cake back in the fridge until the next layer is done.

*I used raw mango purée, but if the weather is hot I recommend cooking the purée a few minutes or the heat might change its taste.

Lime Infused White Chocolate Ganache

Ingredients:

  • 150g white chocolate, chopped
  • 100ml heavy cream
  • 20g butter
  • zest from 1 lime

Directions:

  1. Bring the heavy cream to the boiling point in a small saucepan.
  2. Remove from heat and stir in the lime zest. Let the mixture infuse until it is completely chilled.
  3. Strain through a fine sieve then bring the cream back to the boiling point.
  4. Remove from heat and stir in the white chocolate.
  5. Mix until melted and smooth then stir in the butter.
  6. When the ganache is at room temperature, pour it over the mango mousse and place back in the fridge to set.
  7. When the ganache is set, place the second poppy seed sponge over the ganache and put the cake back in the fridge.

Lemon Mousse

From all the layers, this has to be my favorite. This mousse is so airy and light and simply melts in your mouth with each bite. I can definitely see this mousse in other combinations, but also served in dessert cups and I will definitely be making it again. Don’t worry about its tanginess – it’s well balanced, but feel free to reduce the lemon juice amount slightly if you want.

Ingredients:

  • 80ml lemon juice
  • Zest from 1 lemon
  • Half batch of lemon curd
  • 7g gelatin (plus 35ml cold water)
  • 2 egg whites
  • 100g sugar
  • 45ml water
  • 280ml whipped cream

Directions:

  1. Mix the gelatin and water in a small bowl and allow it to bloom at least 10 minutes.
  2. Combine the lemon juice and lemon zest in a small saucepan and bring to the boiling point. Remove from heat and let the mixture cool, then strain through a fine sieve.
  3. Warm up the lemon curd in the microwave for a few seconds and combine it with the lemon juice. Set aside.
  4. Mix the sugar and water in a saucepan and bring to a boil. Cook the syrup for 5 minutes until it begins to thicken.
  5. Whip the egg whites until stiff then gradually add the hot sugar syrup, mixing well with an electric mixer until the egg whites are stiff and glossy.
  6. Stir in the melted gelatin then add the lemon curd.
  7. Allow the mixture to come to room temperature then fold in the whipped cream.
  8. Pour the mousse into the cake ring and refrigerate at least 4 hours, preferably overnight.

White Chocolate Glaze

  • 300g white chocolate, chopped
  • 300ml heavy cream
  • 3g gelatin (plus 15ml cold water)

Directions:

  1. Combine the gelatin with water and let it bloom for at least 10 minutes.
  2. Pour the cream in a saucepan and bring it to the boiling point.
  3. Remove from heat and stir in the chocolate.
  4. Let the mixture rest for 5 minutes then mix until melted and smooth.
  5. Add the gelatin and mix well.
  6. Allow the glaze to come to room temperature then pour it over the cake.
  7. I recommend freezing the cake 2 hours before glazing if you want an even, thick layer of glaze.

 

To decorate, I used lemon curd, black chocolate and mint leaves, but feel free to decorate as you wish.

Enjoy!

mango and lemon entremet

 


ROMANIAN!

De obicei imi planific torturile si cu saptamani inainte, dar de ziua mea habar nu aveam ce imi doresc. Asta pana cand am gasit un mango bun si copt in Lidl. M-am hotarat sa-l combin cu lamaie si sa balansez totul cu un blat cu seminte de mac, atat pentru textura, cat si pentru gust. Si a iesit unul dintre cele mai bune torturi facute pana acum – fresh, delicat, aerat, absolut delicios!

Straturile sunt: (de jos in sus)

  1. Blat cu seminte de mac
  2. Mousse de mango cu „buzunare” de curd de lamaie
  3. Ganache de ciocolata alba si lime
  4. Blat cu seminte de mac
  5. Mousse de lamaie
  6. Glazura de ciocolata alba

Blat cu seminte de mac

E acelasi blat folosit si la Tosca. E un blat pe care il ador datorita texturii lui, insa si gustul e unul aparte si se potriveste perfect cu aromele acestui tort.

  • 6 albusuri
  • 1 praf de sare
  • 150g zahar
  • 100g seminte de mac
  • 50g nuca de cocos
  • 3 linguri faina alba
  • 1 lingurita praf de copt
  • 1 lingurita extract de vanilie

Mod de preparare:

  1. Amestecati macul, nuca de cocos, faina si praful de copt intr-un bol.
  2. Mixati albusurile cu un praf de sare pana obtineti o bezea ferma.
  3. Adaugati treptat zaharul si mixati pana obtineti o bezea ferma si lucioasa.
  4. Adaugati vanilia apoi incorporati treptat amestecul de faina.
  5. Turnati aluatul intr-o forma de tort rotunda (28cm diametru) tapetata cu hartie de copt.
  6. Coaceti la 170C pana blatul e auriu si usor crescut.
  7. Scoateti tava din cuptor si lasati sa se raceasca apoi taiati blatul in jumatate, obtinand doua foi egale.
  8. Montati una dintre foi intr-un inel de tort si dati deoparte.

Curd de lamaie

  • 5 galbenusuri
  • 215g zahar
  • 100g unt
  • 15g coaja de lamaie
  • 90ml suc de lamaie

Mod de preparare:

  1. Combinati toate ingredientele intr-un bol rezistent la temperaturi inalte.
  2. Asezati bolul pe o baie de aburi si gatiti curdul pana incepe sa se ingroase, amestecand des. Dureaza in jur de 20 de minute.
  3. Alternativ, puteti sa puneti bolul in cuptorul cu microunde si sa gatiti cate 30 de secunde o data, amestecand bine intre timpii de stat in cuptor.
  4. E gata cand se ingroasa si devine cremos.
  5. Luati de pe foc si treceti curdul printr-o sita fina.
  6. Impartiti curdul in doua parti egale si dati deoparte. O jumatate o veti folosi pentru a forma „buzunarele” in mousseul de mango, iar cealalta va fi necesara pentru mousse-ul de lamaie.

Mousse de mango

  • 350g puree de mango
  • 100g zahar
  • 45ml apa
  • 2 albusuri
  • 6g gelatina (plus 30ml apa rece)
  • 250ml frisca batuta

Mod de preparare:

  1. Combinati gelatina cu apa rece si lasati sa se hidrateze cel putin 10 minute.
  2. Amestecati apa si zaharul intr-un vas si puneti pe foc. Fierbeti siropul 5 minute pana incepe sa se ingroase.
  3. Cat fierbe siropul, mixati albusurile spuma. Adaugati treptat siropul fierbinte si mixati pana obtineti o bezea ferma, lucioasa.
  4. Topiti gelatina si amestecati-o cu piureul de mango.
  5. Amestecati piureul de mango cu bezeaua iar cand aceasta compozitie e la temperatura camerei, incorporati frisca batuta.
  6. Turnati mousse-ul peste blat in inelul de tort si dati la rece.
  7. Cand mousse-ul e suficient de gelifiat, folosind o lingurita, realizati cateva gauri in mousse, formand mixi buzunarele pe care apoi umpleti-le cu jumatate din cantitatea de curd de lamaie.
  8. Dati tortul din nou la rece.

Ganache de ciocolata alba aromat cu lime

  • 150g ciocolata alba
  • 100g frisca lichida
  • 20g unt
  • Coaja de la 1 lime

Mod de preparare:

  1. Incalziti frisca pana la punctul de fierbere. Luati de pe foc si adaugati coaja de lime. Lasati amestecul sa se infuzeze pana se raceste.
  2. Strecurati frisca si incalziti-o din nou apoi luati de pe foc si adaugati ciocolata alba.
  3. Amestecati pana ciocolata e complet topita apoi adaugati untul.
  4. Lasati compozitia sa se raceasca si turnati-o peste mousse-ul de mango.
  5. Dati la rece 20 de minute apoi acoperiti cu cealalta foaie de blat.

Mousse de lamaie

  • 80ml zeama de lamaie
  • Coaja de la 1 lamaie
  • Jumatate din cantitatea de curd de lamaie
  • 7g gelatina (plus 35ml apa rece)
  • 2 albusuri
  • 100g zahar
  • 45ml apa
  • 280g frisca batuta

Mod de preparare:

  1. Combinati zeama de lamaie si coaja de lamaie intr-un vas si aduceti la punctul de fierbere. Luati de pe foc si lasati sa se infuzeze pana se raceste. Strecurati compozitia printr-o sita fina.
  2. Amestecati gelatina cu apa si lasati sa se hidrateze cel putin 10 minute.
  3. Incalziti curdul de lamaie la microunde apoi amestecati-l cu zeama de lamaie. Dati deoparte.
  4. Combinati apa si zaharul intr-un vas si puneti pe foc. Fierbeti siropul 5 minute pana incepe sa se ingroase.
  5. Cat fierbe siropul, mixati albusurile spuma apoi adaugati treptata siropul fierbinte, mixand bine pana obtineti o bezea ferma si lucioasa.
  6. Topiti gelatina la microunde sau pe o baie de apa fierbinte si combinati-o cu bezeaua.
  7. Adaugati curdul de lamaie si lasati compozitia sa se racoreasca.
  8. Incorproati frisca batuta si turnati mousse-ul in inelul de tort.
  9. Dati tortul la rece cateva ore, preferabil peste noapte.

Glazura de ciocolata alba

  • 300g ciocolata alba, bucati
  • 300ml frisca lichida
  • 3g gelatina (plus 15ml apa rece)

Mod de preparare:

  1. Combinati gelatina cu apa si lasati sa se hidrateze cel putin 10  minute.
  2. Incalziti frisca pana la punctul de fierbere apoi luati de pe foc si adaugati ciocolata alba.
  3. Amestecati pana se topeste ciocolata apoi adaugati gelatina topita.
  4. Lasati glazura sa se racoreasca apoi turnati-o peste tort.
  5. Pentru a acoperi tortul perfect, va recomand sa-l congelati 2 ore inainte de a-l glazura.

Pofta buna!

mango and lemon entremet

 

mango and lemon entremet