{Lemon Basil Entremet} – Entremet cu lamaie si busuioc

There’s no secret that I love basil in desserts! These basil macarons and basil mousse cake should have give you the hint by now! But really! The aroma of basil in a dessert is something that tingles my senses just by thinking of it! And it works so well with citrus fruits and berries! It’s comforting to know that basil could be combined with lemons, limes, raspberries, strawberries, limes, oranges, mint etc. You could never get bored of using it in desserts, that’s for sure!

lemon basil entremet

This time I focused on three main ingredients: basil, lemon and strawberries. The basil and lemon mousse pairs so well with the strawberry insert that one tiny little cake is not enough for a strong sweet tooth! You know what they say: a well balanced diet is having one cake in each hand!

lemon basil entremet

5.0 from 3 reviews
{Lemon Basil Entremet}
 
Author:
Ingredients:
Lemon Pate Sucree:
  • 70g butter, softened
  • 1 teaspoon lemon zest
  • 35g powdered sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 20g almond flour
  • 140g all-purpose flour, sifted
Lemon Olive Oil Biscuit:
  • 25g butter, melted
  • 35ml extra virgin olive oil
  • 1 egg
  • 60g white sugar
  • 10ml whole milk
  • 60g all-purpose flour
  • 1g baking powder
  • 1 pinch salt
  • 2ml lemon juice
  • 1 teaspoon lemon zest
Strawberry Insert:
  • 150g strawberry puree
  • 35g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 2g gelatin sheets
Lemon Basil Mousse:
  • 60ml lemon juice
  • 2 eggs
  • 2 teaspoons lemon zest
  • 10g fresh basil, chopped
  • 100g white sugar
  • 35g butter
  • ------------------------
  • 6g gelatin sheets
  • 300ml heavy cream, whipped
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Yellow and green food coloring
Directions:
Lemon Pate Sucree:
  1. Mix the butter, lemon zest and sugar in a bowl for 5 minutes.
  2. Stir in the egg yolk and vanilla, as well as the almond flour and mix well.
  3. Add the flour and knead briefly then wrap it in plastic wrap. Refrigerate for 1 hour.
  4. Roll out the dough into a thin sheet then cut small discs of dough using a cutter slightly bigger than the base of your small cakes.
  5. Place on a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-14 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
Lemon Olive Oil Biscuit:
  1. Combine the butter and olive oil.
  2. Mix the egg and sugar and mix for a few minutes until airy.
  3. Stir in the milk, then add the butter and olive oil, followed by the lemon juice and lemon zest.
  4. Fold in the flour, baking powder and salt.
  5. Spread the batter in a thin sheet in a baking pan lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until slightly golden brown.
  6. When done, allow to cool down in the pan then cut small discs, big enough to fit your miniature silicone moulds.
  7. Place aside wrapped in plastic wrap.
Strawberry Insert:
  1. Combine the sugar and pectin.
  2. Bloom the gelatin in cold water.
  3. Heat up the puree in a saucepan.
  4. Stir in the sugar and pectin then cook for 2-3 minutes until thickened.
  5. Remove from heat and stir in the lemon juice.
  6. Add the gelatin and mix well.
  7. Pour the mixture into small silicone moulds - semispheres.
  8. Freeze for a few hours.
Lemon Basil Mousse:
  1. Bloom the gelatin sheets.
  2. Combine the lemon juice, eggs, lemon zest, basil, sugar and butter in a heatproof bowl.
  3. Place over a hot water bath and cook for 15-20 minutes or until slightly thickened.
  4. Remove from the water bath then stir in the gelatin.
  5. Allow to come to a neutral temperature then fold in the whipped cream.
  6. Fill your silicone moulds half way then place the strawberry inserts and pour more mousse on top. Finish with a disc of lemon olive oil biscuit then freeze.
Mirror Glaze:
  1. Place the chocolate in a tall container, fit for a hand blender.
  2. Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103C.
  3. Remove from heat and stir in the condensed milk then add the gelatin.
  4. Pour this mixture over the chocolate.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth.
  6. Reserve a few tablespoons of glaze in a different bowl. Color the larger quantity of glaze with yellow and the reserved one with green.
  7. Allow the glaze to cool down to 35C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature.
To finish the cake:
  1. Remove the cakes from the freezers and place them on a grill.
  2. Evenly pour the yellow glaze over then decorate with a few strips of green glaze.
  3. Allow to drip off then transfer each cake on a disc of pate sucree.
  4. Decorate as you wish!

lemon basil entremetROMANIAN

Nu e niciun secret ca imi place busuiocul in prajituri. E posibil ca macaronsii cu busuioc si zmeura sau tortul cu mousse de busuioc sa ma fi dat de gol! Insa busuiocul este una dintre singurele arome care are capacitatea sa puna in priza din start, o aroma puternica, dar care se combina foarte armonios cu citrice, zmeura, menta. Ori imi place mult ideea ca as putea sa-l combin cu o multime de alte ingrediente fara sa ma plictisesc.

entremet cu busuioc si lamaie

5.0 from 3 reviews
Entremet cu lamaie si busuioc
 
Author:
Ingredients:
Aluat fraged cu lamaie:
  • 70g unt, temperatura camerei
  • 1 lingurita coaja de lamaie
  • 35g zahar pudra
  • 1 galbenus
  • 20g faina de migdale
  • 140g faina alba, cernuta
  • 1 praf de sare
Biscuite cu ulei de masline:
  • 25g unt, topit
  • 35ml ulei de masline
  • 1 ou
  • 60g zahar
  • 10ml lapte
  • 60g faina alba
  • 1g praf de copt
  • 1 praf de sare
  • 2ml suc de lamaie
  • 1 lingurita coaja de lamaie
Insert capsune:
  • 150g piure de capsune
  • 35g zahar alb
  • 4g pectina NH
  • 2ml zeama de lamaie
  • 2g foi gelatina
Mousse de lamaie si busuioc:
  • 60ml suc de lamaie
  • 2 oua
  • 2 lingurite coaja de lamaie
  • 10g busuioc, tocat
  • 100g zahar alb
  • 35g unt
  • 6g foi de gelatina
  • 300ml smantana pentru frisca, batuta
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensat
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde si galben
Directions:
Aluat fraged cu lamaie:
  1. Mixati untul, coaja de lamaie si zaharul pudra pana devine pufos, dechis la culoare.
  2. Adaugati galbenusul si faina de migdale apoi faina si sarea. Framantati scurt apoi infasurati in folie alimentara si dati la rece 1 ora.
  3. Intindeti aluatul intr-un strat subtire apoi decupati discuri usor mai mari decat baza mini torturilor pe care le veti face.
  4. Coaceti in cuptorul preincalzit la 180C pentru 10-12 minute sau pana devin aurii.
Biscuite cu ulei de masline:
  1. Amestecati untul topit cu uleiul de masline.
  2. Mixati oul cu zaharul pana devine pufos, deschis la culoare.
  3. Incorporati laptele apoi adaugati in fir subtire untul si uleiul. Adaugati zeama de lamaie si coaja de lamaie.
  4. Incorporati faina, praful de copt si sarea.
  5. Turnati aluatul intr-o tava tapetata cu hartie de copt si intindeti in strat subtire.
  6. Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana devine usor auriu.
  7. Lasati sa se raceasca in tava apoi decupati discuri suficient de mari incat sa incapa in formele de silicon pe care le veti folosi.
Insert capsune:
  1. Incalziti piureul de capsune.
  2. Amestecati pectina cu zaharul apoi hidratati gelatina.
  3. Incorporati pectina si zaharul in piureul de capsune apoi gatiti 2-3 minute pana incepe sa se ingroase.
  4. Luati de pe foc si adaugati zeama de lamaie apoi gelatina.
  5. Turnati compozitia in forme de silicon semisferice apoi congelati cateva ore.
Mousse de lamaie si busuioc:
  1. Hidratati gelatina in apa rece.
  2. Combinati sucul de lamaie, ouale, coaja de lamaie, busuiocul, zaharul alb si untul intr-un bol termorezistent.
  3. Puneti pe baie de aburi si gatiti pentru 15-20 minute, amestecand continuu, pana amestecul incepe sa se ingroase.
  4. Luati de pe foc, adaugati gelatina, apoi treceti amestecul printr-o sita fina.
  5. Lasati sa se racoreasca apoi incorporati smantana batuta.
  6. Umpleti formele de silicon pe jumatate cu mousse, apoi inserati amestecul de capsune congelat si continuati cu mousse. Finisati cu discurile de bisuicte cu ulei de masline.
  7. Congelati.
Glazura oglinda:
  1. Puneti ciocolata intr-un container inalt.
  2. Combinati glucoza, zaharul si apa intr-un vas. Puneti pe foc mic spre mediu si aduceti la 103C.
  3. Luati de pe foc si adaugati laptele condensate, apoi gelatina.
  4. Turnati acest amestec peste ciocolata.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Luati deoparte cateva linguri de glazura si colorati-o cu verde.
  7. Colorati restul cu galben.
  8. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa torturile:
  1. Scoateti-le din forme si asezati-le pe un gratar.
  2. Turnati deasupra glazura galbena, apoi veniti cu glazura verde si realizati cateva dungi.
  3. Asezati fiecare tort pe un disc de aluat fraged.
  4. Decorati dupa preferinta!

 

{Hummingbird Cake} – Tort Hummingbird

hummingbird cake

My attention lately has shifted from cakes and recipes to actual techniques. I strongly believe that learning the basics and understanding a recipe is far more important than the final result. So my baking has lately turned into experimenting, learning, trying out ingredients and interesting mix of flavors. And oh boy, it is fun! My pastry classes add so much excitement to this entire process! There’s nothing to bring more rewards than watching my students grow under my guidance, seeing them learn and push their limits. Working with people is brilliant, but just as time consuming and energy draining!

hummingbird cake

For that reason, from time to time I feel the need of a break, the need of taking it easy and enjoying a slice of cake into my own rhythm, away from the world, away from over-thinking or analyzing, away from recipe books and chemical reactions. That’s when I turn to the so called comfort food. Weird enough, comfort food for me means dessert, but one that doesn’t take much work and yet gives great results, one that’s easy as pie and delicious as a piece of heaven!

Hummingbird Cake – comfort food?

There’s plenty of things that go under the name of comfort food in my book, but this Hummingbird Cake is one of them. I’ve discovered it not long time ago, but its flavors just went to my heart! For those of you not noticing it on my blog just yet, I have a slight obssesion with tropical flavors: coconut, mango, banana, pineapple, passion fruit. So much that sometimes I wish I was born in the land of freshly picked coconut and ripe pineapple or mango.

What do Jamaica, spices and hummingbirds have in common?

It is said that this Hummingbird Cake was born in the island of Jamaica and it got its name from the island’s national bird. It became famous after the Tourist Board of Jamaica decided to export the recipe of the cake, along with other traditional recipes, to the USA, in an attempt to promote the island to foreign tourist. The rest is history as the cake quickly won the Americans over, becoming the nation’s favorite years in a row!

hummingbird cake

The main ingredients of the cake include: pineapple, bananas, pecans, spices (usually cinnamon) and a cream cheese frosting. One downside that I need to point out is that the sugar content is quite high. To balance it out, I replaced the cream cheese/butter frosting with a mascarpone frosting which has far less sugar and a smoother, creamier taste.

{Hummingbird Cake}
 
Author:
Ingredients:
Cake:
  • 420g all-purpose flour
  • 300g white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon powder
  • 400g canned pineapple (with syrup)
  • 250g ripe bananas
  • 3 eggs
  • 180ml vegetable oil
  • 2 teaspoons vanilla extract
  • 150g pecans nuts, ground
Frosting:
  • 300g mascarpone cheese
  • 100g powdered sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 300g heavy cream, whipped
Directions:
Cake:
  1. Combine the flour, sugar, baking soda, baking powder, salt and cinnamon in a bowl.
  2. Place the pineapple in a food processor and pulse to puree. Add the bananas, eggs, oil and vanilla and process 1 more minute until smooth.
  3. Pour the liquid ingredients over the dry ones and mix briefly.
  4. Add the nuts and mix with a spatula until evenly incorporated.
  5. Pour the batter into two 18cm diameter baking pans lined with baking paper.
  6. Bake in the preheated oven at 330F for 45-50 minutes or until the cakes pass the toothpick test.
  7. Allow the cakes to cool down in the pan.
  8. Remove the cake from the pan then cut the top to even them off then slice them in half, obtaining 4 discs of sponge. Place aside.
Frosting:
  1. Whip the mascarpone, sugar, lemon juice, vanilla extract and orange zest in a bowl for a few minutes.
  2. Fold in the whipped cream then spoon the frosting in a pastry bag.
To assemble the cake:
  1. Place one disc of sponge on a cake board. Pipe a layer of frosting, followed by a layer of frosting and so on.
  2. Decorate as you wish.
  3. Refrigerate a few hours before serving.

hummingbird cakeROMANIAN
La fel ca si carrot cake – tort cu morcovi – acest tort, cunoscut sub numele de Hummingbird (tradus prin Pasare Colibri), vine de peste ocean. Originile lui ne duc tocmai in Jamaica, dar el a devenit faimos abia dupa ce reteta a fost exportata in Statele Unite de catre chiar oficialii statului jamaican intr-o incercare de a promova turismul spre insula Jamaica. Reteta insa a prins foarte bine la publicul americand, fiind votata de cateva ori chiar reteta anului. Asta da campanie de promovare a turismului unei tari!

Tortul si-a capatat numele de la pasarea colibri, insemnul oficial al statului Jamaica, si e un tort extrem de aromat, avand in compozitie banana, ananas si condimente (in principal scortisoara). Crema e de obicei de branza, dar eu am preferat sa merg spre o glazura si crema din mascarpone care are un continut de zahar mult mai mic decat reteta originala.

hummingbird cake

Acest tort intra in categoria de torturi pe care eu o numesc blat-crema-blat-crema si, spre deosebire de entremet, e un tort putin mai uscat (desi blatul in sine e extrem de umed), un tort care se preteaza foarte bine pentru a fi lasat nedecorat sau decorat minimalist, adesea neimbracat in glazura. Simplitatea decorului insa este echilibrata de aroma intensa a interiorului, de onctuozitatea cremei si de umiditatea blatului!

Tort Hummingbird
 
Author:
Ingredients:
Blat:
  • 420g faina alba
  • 300g zahar alb
  • 1 lingurita praf de copt
  • 1 lingurita bicarbonat
  • ½ lingurita sare
  • ¾ lingurita scortisoara
  • 400g ananas din conserva (cu sirop)
  • 250g banane bine coapte
  • 3 oua
  • 180ml ulei vegetal
  • 2 lingurite extract de vanilie
  • 150g nuci pecan, maruntite
Crema:
  • 300g branza mascarpone
  • 100g zahar pudra
  • 1 lingurita zeama de lamaie
  • 1 lingurita coaja de portocala
  • 2 lingurite extract de vanilie
  • 300ml smantana pentru frisca, batuta
Directions:
Blat:
  1. Combinati faina, zaharul, praful de copt, bicarbonatul, sarea si scortisoara intr-un bol.
  2. Puneti ananasul intr-un blender sau robot de bucatarie si pulsati pana devine piure. Adaugati ouale, bananele, uleiul si vanilia si pulsati cateva secunde pentru a omogeniza.
  3. Turnati ingredientele lichide peste cele uscate si amestecati cu o spatula. Incorporati nucile pecan.
  4. Turnati aluatul in mod egal in doua tavi de 18cm diametru tapetate cu hartie de copt.
  5. Coaceti in cuptorul preincalzit la 170C pentru 45-50 minute sau pana trece testul scobitorii.
  6. Lasati blaturile sa se raceasca in tava apoi nivelati-le daca e nevoie si taiati-le in jumatate pentru a obtine 4 discuri egale. Dati deoparte.
Crema:
  1. Mixati mascarpone cu zeama de lamaie, zaharul pudra, coaja de portocala si vanilia cateva minute.
  2. Incorporati smantana batuta apoi puneti crema intr-un pos.
Pentru a asambla tortul:
  1. Asezati un disc de blat pe un platou de tort. Puneti deasupra un strat de crema, apoi continuati cu blat-crema-blat etc.
  2. Dati la rece cateva ore inainte de a felia!

hummingbird cake

{Coffee Banana Entremet} – Entremet cu banane si cafea

coffee banana entremet

This year’s Christmas has been lovely. Plenty of time spent with my family, good food, positive thoughts and over all a good energy for the year that will soon be done. But of course I couldn’t let Christmas go away without making a cake – well, actually two, but the second one is reserved for another post. This particular cake, coffee banana buche, combines a few flavors that I love: banana, coffee and cardamom, being supported by delicate notes of hazelnuts, either in the form of a delicious biscuit or a praline croustillant. This coffee banana buche was the perfect mix of flavors for these winter holidays!

coffee banana entremet

The layers of this entremet are as follows (from bottom to top): hazelnut biscuit, milk chocolate mousse, praline croustillant, cardamom ganache, banana compote, coffee creme brulee and mirror glaze, finished with white chocolate decorations and gold spray. Plenty of flavors, plenty of layers, but they combine so well together that a slice is surely not enough for your sweet cravings!

coffee banana entremet

{Coffee Banana Entremet}
 
Author:
Serves:: 1 buche
Ingredients:
Hazelnut Biscuit:
  • 60g hazelnut flour
  • 23g white sugar A
  • 100g whole eggs
  • 16g all-purpose flour
  • 12g butter, melted
  • 10g honey
  • 60g egg whites
  • 40g white sugar B
Coffee Creme Brulee:
  • 125ml heavy cream
  • 30g white sugar
  • 1 teaspoon instant coffee
  • 40g egg yolk
  • 2g gelatin + 10ml cold water
Praline Croustillant:
  • 20g dark chocolate (50-60%)
  • 5g butter
  • 65g praline paste
  • 32g paillete feuilletine
Banana Compote:
  • 150g bananas, diced
  • 5ml lemon juice
  • 40g white sugar
  • 40g butter
  • 2g pectin NH
  • 1g gelatin + 5ml cold water
Cardamom Ganache:
  • 70g dark chocolate (50-55%)
  • 5 cardamom pods, crushed
  • 70ml heavy cream
  • 10g butter
Milk Chocolate Mousse:
  • 60g egg yolk
  • 15g white sugar
  • 100ml milk
  • 4g gelatin + 20ml cold water
  • 196g milk chocolate, partially melted
  • 15ml dark rum
  • 225ml heavy cream, whipped
Mirror Glaze:
  • 75ml cold water
  • 150g white sugar
  • 150g glucose syrup
  • 100ml sweetened condensed milk
  • 10g gelatin + 50ml cold water
  • 150g white chocolate
  • Red food coloring (powder or gel)
Directions:
Hazelnut Biscuit:
  1. Combine the hazelnut flour, white sugar A, eggs, flour, butter and honey in a bowl and mix briefly just to combine.
  2. Whip the egg whites until foamy then add the sugar B and continue mixing until stiff and glossy.
  3. Fold the meringue into the first mixture then pour the obtained batter into a large pan, spreading it into a about 1cm thick sheet.
  4. Bake in the preheated oven at 350F for 15-20 minutes or until golden brown but still soft.
  5. Allow to cool down then cut out a piece of biscuit that has the same size as your buche. Reserve in plastic wrap to prevent drying out.
Coffee Crème Brulee:
  1. Bloom the gelatin in cold water then melt it.
  2. Combine all the ingredients in a bowl and mix well.
  3. Pour the mixture into an insert for buche and bake in the preheated oven at 120C on a bain-marie (a large pot of hot water in the oven to hold your insert mold) for 35-40 minutes or until set.
  4. Allow to cool down in the mold then freeze for a few hours.
Praline Croustillant:
  1. Melt the chocolate.
  2. Combine it with the rest of the ingredients and mix well.
  3. Spread the mixture into a rectangle that has the same size as your buche and freeze.
Banana Compote:
  1. Bloom the gelatin in cold water.
  2. Combine the bananas and lemon juice.
  3. Mix the sugar, butter and pectin in a saucepan and place over low heat.
  4. When the butter is fully melted, add the bananas and cook for 3 minutes on low to medium heat just until the bananas are softened.
  5. Remove from heat and add the gelatin.
  6. Mix well then allow to cool down and spread the mixture over the frozen crème brulee.
  7. Place back in the freezer.
Cardamom Ganache:
  1. Combine the heavy cream and cardamom pods and bring to a boil. Cover with plastic wrap and allow to cool down and infuse.
  2. Drain the cream to remove the cardamom pods then heat the cream back up to the boiling point.
  3. Remove from heat and add the chocolate.
  4. Mix well then stir in the butter.
  5. Pour the ganache over the banana layer.
  6. Place the croustillant on top and freeze once again.
Milk Chocolate Mousse:
  1. Bloom the gelatin in cold water.
  2. Combine the egg yolk with the sugar in a bowl and mix well.
  3. Heat the milk to the boiling point then pour it over the egg yolk mixture. Return the mix back on heat and continue cooking until it reaches 82C.
  4. Remove from heat and stir in the gelatin.
  5. Strain the mixture over the chocolate and mix well.
  6. Allow the mixture to cool down in the bowl then add the dark rum. Fold in the whipped heavy cream.
  7. Pour half of the mousse in the buche mold.
  8. Remove the insert from the freezer and place it in the center of the mousse.
  9. Top with the remaining mousse and finish off with the hazelnut biscuit.
  10. Freeze the buche for a few hours, preferably over night.
Mirror Glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the white chocolate and condensed milk in a bowl.
  3. Combine the water, sugar and glucose in a saucepan. Bring the mixture to 103C.
  4. Remove from heat and stir in the gelatin then pour the mixture over the chocolate.
  5. Add one drop of food coloring and blend well. Add more food coloring if needed.
  6. Use at 32-35C.
  7. To finish the cake:
  8. Reheat the glaze to 32-35C if needed.
  9. Remove the cake from the freezer and place it over a cooling rack.
  10. Pour the glaze over the cake and allow it to drip off.
  11. Transfer on a platter and decorate as you wish.

coffee banana entremetROMANIAN

Nu stiu voi, dar eu gasesc forma de buche incantatoare si extrem de ofertanta pe partea de decor. O vedeti destul de des la Craciun, a devenit cumva o forma traditionala, aducand usor cu buturugile, dar eu personal vad aceasta forma folosita oricand si oricum. Dupa ce am folosit-o in cadrul ultimului curs de bomboane, mi-am dorit mult sa ma mai “joc” putin cu ea si sa vad ce mai pot obtine, asa ca am decis ca de Craciun sa avem pe masa un tort de acest gen.

Pentru compozitia de la interior, m-am orientat spre banane si ciocolata, o combinatie clasica careia i-am adaugat note delicate de cafea si cardamom, totul sustinut de un biscuite cu alune de padure. E un tort aromat, cremos ale carui arome s-au incadrat perfect in peisajul sarbatorilor de iarna! Pentru glazura am mers la sigur spre culoarea rosie, cum altfel?! Decorul nu putea fi decat alb, tematic!

tort cu banane si cafea

Entremet cu banane si cafea
 
Author:
Ingredients:
Biscuite cu alune de padure:
  • 60g alune de padure
  • 23g zahar alb A
  • 100g oua intregi
  • 16g faina alba
  • 12g unt, topit
  • 10g miere
  • 60g albus
  • 40g zahar alb B
Creme brulee cu cafea:
  • 125ml smantana pentru frisca
  • 30g zahar alb
  • 1 lingurita cafea instant
  • 40g galbenus
  • 2g gelatina + 10ml apa rece
Crocant cu pralina:
  • 20g ciocolata neagra (50-60%)
  • 5g unt
  • 54g pasta de praline
  • 32g paillete feuilletine
Compot de banana:
  • 150g banana, tocate marunt
  • 5ml suc de lamaie
  • 40g zahar alb
  • 40g unt
  • 2g pectina NH
  • 1g gelatina + 5ml apa rece
Ganache de cardamom:
  • 70g ciocolata neagra (50-55%)
  • 5 pastai de cardamom
  • 70ml smantana pentru frisca
  • 10g unt
Mousse de ciocolata cu lapte:
  • 60g galbenus
  • 15g zahar
  • 100ml lapte
  • 4g gelatina + 20ml apa rece
  • 195g ciocolata cu lapte, partial topita
  • 15ml rom brun
  • 225ml smantana pentru frisca, batuta
Glazura oglinda:
  • 75ml apa rece
  • 150g zahar alb
  • 150g glucoza
  • 100ml lapte condensate indulcit
  • 10g gelatina + 50ml apa rece
  • 150g ciocolata apa
  • Colorant rosu
Directions:
Biscuite cu alune de padure:
  1. Combinati faina de alune de padure, zaharul alb A, ouale, faina, untul si mierea intr-un bol si amestecati scurt pana la incorporare.
  2. Mixati albusurile spuma apoi adaugati zaharul alb B si continuati sa mixati pana obtineti o spuma ferma, lucioasa.
  3. Incorporati bezeaua in aluatul de mai sus, apoi turnati compozitia intr-o tava tapetata cu hartie de copt si intindeti intr-un strat subtire.
  4. Coaceti in cuptorul preincalzit la 180C pentru 15-20 minute.
  5. Cand e gata, lasati sa se raceasca in tava apoi taiati un blat de aceleasi dimensiuni cu baza formei de buche. Infoliati sa nu se usuce si dati deoparte.
Creme brulee cu cafea:
  1. Hidratati gelatina in apa rece 10 minute, apoi topiti-o.
  2. Combinati toate ingredientele intr-un bola poi turnati in forma de insert de buche si coaceti in cuptorul preincalzit, intr-o baie de apa fierbinte, la 120C pentru 35-40 minute.
  3. Cand e gata, scoateti din cuptor, lasati sa se raceasca apoi congelati cateva ore.
Crocant cu pralina:
  1. Topiti ciocolata.
  2. Adaugati restul ingredientelor si amestecati bine.
  3. Intindeti compotizia intre doua foi de hartie de copt, dandu-I aceeasi marime ca si insertul buche. Dati la congelator.
Compot de banana:
  1. Hidratati gelatina in apa rece.
  2. Combinati bananele cu sucul de lamaie.
  3. Amestecati zaharul, untul si pectina intr-un vas si puneti pe foc mic.
  4. Cand untul e topit complet, adaugati bananele si gatiti aproximativ 3 minute pana bananele incep sa se inmoaie usor.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se racoreasca, apoi turnati peste crème brulee si congelati din nou.
Ganache de cardamom:
  1. Combinati smantana cu pastaile de cardamom si dati in clocot scurt.
  2. Luati de pe foc si acoperiti cu folie alimentara. Lasati sa infuzeze pana se raceste complet.
  3. Strecurati smantana si dati din nou in clocot apoi turnati peste ciocolata. Omogenizati apoi adaugati untul.
  4. Turnati ganache-ul peste compotul de banana si asezati deasupra crocantul congelat.
  5. Dati insertul la congelator cateva ore.
Mousse de ciocolata cu lapte:
  1. Hidratati gelatina in apa rece.
  2. Combinati galbenusul si zaharul intr-un bol si amestecati sa se combine.
  3. Incalziti laptele pana la punctual de fierbere apoi turnati-l peste galbenus.
  4. Intoarceti amestecul inapoi pe foc si gatiti pana atinge 82C.
  5. Luati de pe foc, adaugati gelatina hidratata apoi strecurati peste ciocolata. Amestecati pana la omogenizare.
  6. Lasati sa vina la temperatura camerei apoi incorporati smantana batuta.
  7. Turnati jumatate din mousse in forma de silicon de buche. Scoateti insertul de buche din congelator si asezati-l in forma de buche peste mousse. Turnati restul de mousse peste insert apoi asezati deasupra biscuitele de alune de padure deasupra.
  8. Dati din nou la congelator pentru cateva ore, preferabil peste noapte.
Glazura oglinda:
  1. Hidratati gelatina in apa rece.
  2. Combinati ciocolata alba cu laptele condensate intr-un vas inalt.
  3. Amestecati apa, zaharul si glucoza intr-un vas. Puneti pe foc si aduceti la 103C.
  4. Luati de pe foc si turnati peste ciocolata.
  5. Adaugati colorantul si blenduiti cateva minute.
  6. Folositi glazura la 32-35C.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator, apoi asezati-l pe un gratar.
  2. Turnati glazura deasupra cat mai uniform, acoperind perfect tortul.
  3. Decorati dupa dorinta.

coffee banana entremet

 

{Basil Strawberry Entremet} – Entremet cu busuioc si capsune

basil strawberry entremet

I’m not a person to be easily impressed by a dessert – I’ve made and tasted so many over the last couple of years that my taste buds are familiar to most tastes. But from time to time here comes a dessert that shakes me down and sets my world straight, leaving me thinking that I sure should be thankful for having this job. Because there’s something to learn and try every single day so you can never get bored of it or fall into a certain monotony where is hard to get out from.

And that’s what happened with this basil strawberry entremet. I gathered my ingredients being a tiny bit reluctant mostly because I’m not a huge fan of basil, not even in salads. I do love its fragrance, but its intense taste used to be something I avoided in food. However, the first taste of this basil infused mousse left me in complete awe. I was amazed by the taste and the delicate notes the mousse had. Just so incredibly tasty and fragrant! Basil is desserts is something that you too may be avoiding, but think no more and give it a try! It’s well worth it!

basil strawberry entremet

I decided I wanted to “break” through the taste of basil with a delicate aroma of strawberries. The combo is a classic one nonetheless! So strawberry it was, adding a touch of ginger in the jelly just for the kick and spiciness ginger has, just to freshen things up even more. To make it even more luscious, I frozen the mousse in a Silikomart mold (Armonia) – the curvy shapes of Armonia sure turn this cake into an interesting, tantalizing one.

4.0 from 4 reviews
{Basil Strawberry Entremet}
 
Author:
Ingredients:
Sable base:
  • 120g butter, softened
  • 80g powdered sugar
  • 60g egg yolk
  • ½ teaspoon vanilla extract
  • 170g all-purpose flour
  • 7g baking powder
  • 2g salt
Strawberry Ginger Insert:
  • 130g strawberry puree
  • 45g white sugar
  • 2ml lemon juice
  • ½ teaspoon grated ginger
  • 3g gelatin + 15ml cold water
Basil Mousse:
  • 145ml heavy cream 1
  • 10g fresh basil leaves
  • 220g white chocolate
  • 7g cocoa butter
  • 4g gelatin + 20ml cold water
  • 250ml heavy cream 2
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Green food coloring
Directions:
Sable base:
  1. Mix the butter and sugar in a bowl for 2 minutes until fluffy and pale.
  2. Add the egg yolk and vanilla and mix until incorporated.
  3. Stir in the flour, sifted with baking powder and salt.
  4. Spoon the dough on a sheet of baking paper.
  5. Cover it with another sheet of paper then roll the dough out into a layer that's about 8mm thickness.
  6. Freeze the dough for 20 minutes then cut out a round of dough using a 20cm diameter cake ring. Leave the ring around the dough and bake in the preheated oven at 375F for 14-16 minutes or until well risen and golden brown.
  7. When done, remove from the oven and allow to cool down in the pan.
Strawberry Ginger Insert:
  1. Bloom the gelatin in cold water.
  2. Combine the strawberry puree, sugar and lemon juice in a saucepan. Place over low heat and bring to a boil.
  3. Remove from heat and stir in the ginger. Allow to infuse for 10 minutes then pass the puree through a fine sieve.
  4. Melt the gelatin and mix it with the puree.
  5. Pour the mixture into small semi-sphere silicone molds (I used Silikmart Pomponettes mold) and freeze for a few hours until set and easy to work with.
Basil Mousse:
  1. Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves.
  2. Allow to infuse for 10 minutes then drain well and heat the cream again on low heat.
  3. Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it.
  4. Allow to sit for 2 minutes then mix until well combined and smooth.
  5. Melt the gelatin and mix it with the chocolate mixture.
  6. Allow to cool down to room temperature.
  7. Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon.
  8. Pour half of the mousse into your Armonia mold then freeze for 10 minutes.
  9. Arrange the inserts in the center of the mold and top with the remaining mousse.
  10. Freeze the cake for at least 4 hours, preferably overnight.
Mirror Glaze:
  1. Place the chocolate in a tall container, fit for a hand blender.
  2. Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103C.
  3. Remove from heat and stir in the condensed milk then add the gelatin.
  4. Pour this mixture over the chocolate. Add 1 drop of green food coloring.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth. Be careful not to form any air bubbles.
  6. Allow the glaze to cool down to 35C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature.
To finish the cake:
  1. Remove the cake from the mold and place it on a rack.
  2. Pour the glaze evenly over the cake, trying to cover it well.
  3. Allow the glaze to drip off then carefully place the cake on the sable base.
  4. Decorate with coconut flakes on the sides if you want.

ROMANIAN

Nu sunt un om usor de impresionat cu un desert. Am incercat atatea incat e nevoie de ceva cu adevarat special ca sa raman uimita. Mai degraba sunt impresionata de combinatii de arome si mai putin de constructia desertului in sine. Din cand in cand imi este dat sa gust combinatii cu adevarat interesante, iesite din comun pe alocuri si exact despre asta e vorba in acest tort. Mousse-ul de busuioc a fost revelatia saptamanii pentru mine! Mai gustasem busuioc inainte, dar cu precadere in salate si pizza (nimic surprinzator aici, doh!). Citisem insa de nenumarate ori retete care il foloseau ca aromatizant in prajituri, asa ca astazi i-a venit randul, lasand parfumul de busuioc sa-mi inunde bucataria!

Mousse-ul de busuioc e atat de aromat si totusi atat de delicat in acelasi timp, incat cu greu te poti opri la o singura portie. Are insa nevoie de un alt gust care sa mai “curete” papilele, sa le reimprospateze, iar capsunele sunt o alegere excelenta, desi data viitoare tare mult as incerca matcha ori lime. Busuiocul abia descoperit e o baza excelenta pe care te poti juca enorm, pe care poti construi foarte mult!

4.0 from 4 reviews
Entremet cu busuioc si capsune
 
Author:
Ingredients:
Biscuite:
  • 120g unt, temperatura camerei
  • 80g zahar pudra
  • 60g galbenus
  • ½ lingurita extract de vanilie
  • 170g faina alba
  • 7g praf de copt
  • 2g sare
Insert de capsune cu ghimbir:
  • 130g piure de capsune
  • 45g zahar
  • 2ml zeama de lamaie
  • ½lingurita ghimbir ras
  • 3g gelatina + 15ml apa rece
Mousse de busuioc:
  • 145ml smantana pentru frisca 1
  • 10g Frunze de busuioc proaspete
  • 220g ciocolata alba
  • 7g unt de cacao
  • 4g gelatina + 20ml apa rece
  • 250ml smantana pentru frisca 2
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensate
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde
Directions:
Biscuite:
  1. Mixati untul si zaharul 2 minute pana obtineti o compozitie deschisa la culoare.
  2. Adaugati galbenusul si vanilia si mixati bine.
  3. Incorporati faina, cernuta cu praful de copt si sarea.
  4. Puneti aluatul obtinut pe o foaie de copt. Acoperiti cu alta foaie si intindeti cu grija intr-o foaie de aproximativ 8mm grosime. Congelati 20 minute, apoi taiati un cerc de aluat de 20cm grosime. Lasati inelul de tort in jurul aluatului.
  5. Coaceti in cuptorul preincalzit la 190C pentru 14-16 minute sau pana devine auriu.
  6. Lasati sa se raceasca in tava.
Insert de capsune cu ghimbir:
  1. Hidratati gelatina in apa rece.
  2. Combinati piureul de capsune, zaharul si zeama de lamaie intr-un vas. Puneti pe foc mic si dati in clocot.
  3. Luati de pe foc si adaugati ghimbirul. Lasati la infuzat 10 minute, apoi treceti piureul printr-o sita fina.
  4. Topiti gelatina si adaugati-o peste piure.
  5. Turnati piureul in forme de silicon mici, semi-sfere, si congelati cateva ore.
Mousse de busuioc:
  1. Incalziti smantana pentru frisca 1 intr-un vas si puneti pe foc pana vine la punctual de fierbere. Luati de pe foc si lasati sa infuzeze 10 minute. Scurgeti bine, apoi reincalziti smantana.
  2. Combinati cioclata si cacaoa intr-un bol apoi turnati deasupra smantana infuzata cu busuioc.
  3. Amestecati pana la omogenizare.
  4. Topiti gelatina si incorporati-o in amestecul de ciocolata, apoi lasati sa se racoreasca la temperatura camerei.
  5. Bateti smantana pentru frisca 2 pana devine spumoasa, apoi incorporati-o in baza de mousse de mai devreme.
  6. Turnati jumatate din mousse in forma de silicon Armonia (Silikomart) si congelati 10 minute.
  7. Aranjati insertul in centru, deasupra mousse-ul din forma, apoi acoperiti cu restul de mousse.
  8. Congelati tortul cel putin 4 ore, preferabil peste noapte.
Glazura oglinda:
  1. Puneti ciocolata intr-un container inalt.
  2. Combinati glucoza, zaharul si apa intr-un vas. Puneti pe foc mic spre mediu si aduceti la 103C.
  3. Luati de pe foc si adaugati laptele condensate, apoi gelatina.
  4. Turnati acest amestec peste ciocolata. Adaugati 1 picatura colorant verde.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator apoi inlaturati forma de silicon.
  2. Asezati tortul pe un gratar apoi turnati cu grija glazura verde deasupra, acoperind tortul in totalitate. Lasati glazura sa se scurga bine apoi transferati tortul pe baza de biscuit asezata e un suport sau platou.
  3. Decorati dupa dorinta.

 

basil strawberry entremet

{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.