Entremet cu fructe de padure si orez
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Entremet cu fructe de padure
Desi contine ingrediente putin neobisnuite pentru un tort, acest entremet e un deliciu! Cremele sunt intens aromate, texturate si au o culoare tare imbietoare. Mousse-ul de orez e probabil o noutate si aduce putin cu o budinca de orez, insa mult mai aerata. Mi s-a parut ca face casa buna cu mousse-ul de fructe de padure care e mult mai aerat si mai usor si se topeste literalmente in gura cu fiecare imbucatura. Blatul Madeleine e putin mai dens decat un pandispan. De fapt, el porneste ca un genoise, insa se adauga mai multa faina si mai mult albus batut.
Si iata ca ajung si la glazura, care mi se pare minunata. Dintre toate glazurile colorate incercate pana acum, aceasta mi se pare cea mai reusita – are acoperire buna, e delicioasa si usor de facut si se si lucreaza mult mai usor decat alte glazuri colorate postate pe blog. In plus, poate fi colorata cu orice culoare doriti.
Entremet cu fructe de padure
Rezultat –1 entremet
Dimensiuni: 20cm round
Ingrediente
Sirop de vanilie:
- 100 ml apa
- 50 g zahar
- 1 lingurita extract de vanilie
Blat Madeleine:
- 4 oua
- 150 g zahar
- 200 g faina alba (cernuta)
- 10 g praf de copt
- 1 praf de sare
- 180 g unt topit si racit
- 1 lingurita extract de vanilie
- 3 albusuri
- 25 g zahar
Mousse de orez cu fructe de padure:
- 90 g orez (spalat)
- 1 praf de sare
- 500 ml lapte
- 50 ml frisca lichida
- 120 g fructe de padure
- 100 g zahar
- 4 g gelatina
- 20 ml apa rece
- 125 ml frisca batuta
Mousse de fructe de padure:
- 60 g zahar
- 30 ml apa
- 1 lingurita zeama de lamaie
- 2 albusuri
- 8 g gelatina + 45ml apa rece
- 150 g piure de fructe de padure
- 250 ml frisca batuta cu 30g zahar pudra
Ganache de ciocolata alba:
- 150 g ciocolata alba
- 100 g frisca lichida
- 20 g unt
Insert de fructe de padure:
- 150 g fructe de padure
- 40 g zahar
Glazura roz:
- 50 ml apa
- 100 g zahar
- 100 g glucoza lichida
- 70 ml lapte condensat
- 6 g gelatina
- 60 ml apa rece
- 100 g ciocolata alba (tocata)
- 1 picatura colorant rosu
- 1 picatura colorant albastru
Makes: 20cm round
Instructiuni
Sirop de vanilie:
- Amestecati apa si zaharul si fierbeti 5 minute.
- Lasati sa se raceasca si adaugati vanilia.
- Insert de fructe de padure:
- Amestecati fructele de padure cu zaharul si fierbeti pe foc mic 5-7 minute.
- Blenduiti amestecul apoi treceti-l printr-o sita fina.
- Turnati sosul obtinut in forme de gheata si congelati cel putin 2 ore.
Blat Madeleine:
- Preincalziti cuptorul la 165C si tapetati doua tavi de copt cu diametrul de 24-26cm cu hartie de copt.
- Cerneti faina cu praful de copt si sarea intr-un bol.
- Mixati ouale cu zaharul pana isi treipleaza volumul.
- Treptat, incorporati faina, cu miscari usoare, de jos in sus.
- Incorporati untul, lingura dupa lingura, caci tinde sa se lase la fund. Adaugati vanilia si coaja de lamaie.
- Mixati albusurile pana stau bat, apoi adaugati 25g zahar si continuati sa mixati pana obtineti o bezea ferma si lucioasa.
- Impartiti aluatul egal in doua tavi si coaceti pentru 20-30 minute sau pana trece testul scobitorii.
- Lasati blaturile sa se raceasca apoi taiati partea de sus pentru a le nivela daca e nevoie.
- Asezati unul dintre blaturi intr-un inel de tort tapetat cu folie de acetat si stropiti blatul cu sirop de vanilie. Dati deoparte.
Mousse de orez si fructe de padure:
- Combinati orezul cu sarea, laptele si frisca intr-un vas cu fund dublu.
- Fierbeti pe foc mic pentru 30 minute pana orezul e umflat bine.
- Adaugati zaharul si fructele de padure si mai fierbeti 5 minute.
- Luati de pe foc si lasati sa se raceasca complet.
- Inmuiati gelatina in apa pentru 10 minute apoi topiti-o si incorporati-o in orezul fiert.
- Adaugati frisca batuta apoi turnati mousse-ul peste blatul insiropat si dati la rece.
- Cand mousse-ul e asezat, puneti cel de-al doilea blat deasupra si insiropati-l usor si pe acesta. Eu am taiat marginile blatului pentru ca mi-am dorit sa obtin modelul pe care il vedeti in felie, insa nu e obligatoriu.
Mousse de fructe de padure:
- Inmuiati gelatina cu apa rece pentru 10 minute.
- Amestecati zaharul cu apa si zeama de lamaie si fierbeti 5-6 minute pana incepe sa se ingroase.
- Cat fierbe siropul, mixati albusurile pana devin spuma. Cu grija turnati siropul fierbinte peste albusuri si continuati sa mixati pana obtineti o bezea ferma si lucioasa.
- Topiti gelatina si amestecati-o cu piureul de fructe de padure. Incorporati piureul in bezeaua facuta mai devreme.
- Adaugati frisca batuta bat.
- Turnati jumatate din mousse in inelul de tort. Asezati cateva cuburi congelate de sos de fructe de padure si acoperiti cu restul de mousse.
- Dati la rece 2 ore.
Ganache de ciocolata alba:
- Aduceti frisca la punctul de fierbere apoi luati de pe foc si adaugati ciocolata.
- Amestecati pana se topeste apoi adaugati untul.
- Lasati sa se racoreasca si turnati peste mousse-ul de fructe de padure.
- Lasati tortul in frigider cel putin 4 ore, preferabil peste noapte.
Glazura roz:
- Inmuiati gelatina in apa pentru 10 minute.
- Amestecati apa, zaharul si glucoza intr-un vas cu fund dublu si dati in clocot. Fierbeti siropul pana incepe sa se ingroase.
- Luati de pe foc si transferati siropul intr-un bol. Adugati laptele condensat, apoi gelatina topita.
- Adaugati ciocolata si amestecati pana se topeste complet.
- Adaugati colorantul alimentar apoi acoperiti glazura cu folie de plastic si lasati-o sa se raceasca.
- Congelati tortul inainte de a-l glazura. Turnati glazura peste tort si decorati dupa dorinta.
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!
ENGLISH
Yes, you can use rice in other recipes than puddings and savory! In a cake, how does that sound?!?! And not just any cake but a rice berry entremet which is one of the most elegant and exquisite cakes ever! I’ve used rice to make a rice and berry mousse and I really liked the texture of it, slightly in contrast with the airy, light berry mousse that forms the next layer. It has a very comforting taste to be fair, a mix between the familiar taste of a rice pudding with a lighter texture and a delicate fragrance from the berries.
However, my favorite part is the berry mousse that forms the next layer – it’s truly exquisite. Must be having to do with the fact that it starts with a meringue base and that makes it incredibly airy – it literally melts in your mouth into a delicious, slightly tangy and fragrant foam. The sponge has a Madeleine texture and it actually starts as a genoise, but then more flour is added to make it denser and more whipped egg whites to make it airy. I think it would be a nice sponge to use as a base for carved cakes just because it holds its shape well and cuts perfectly into thin or thick slices.
The glaze is AMAZING, I’m incredibly pleased with it, especially since it’s made from scratch, at home. It tastes great, it has a pretty good cover when poured over a cake, it’s thick and creamy and it pours nicely. It’s definitely a keeper!
Rice Berry Entremet
Beautiful and delicious rice berry entremet, covered in mirror glaze and decorate with chocolate.
Rezultat –10 servings
Ingrediente
Vanilla Syrup:
- 100 ml water
- 50 g sugar
- 1 teaspoon vanilla extract
Madeleine Sponge:
- 4 eggs
- 150 g white sugar
- 200 g all-purpose flour
- 10 g baking powder
- 1 pinch salt
- 180 g butter (melted and chilled)
- 1 teaspoon lemon zest
- 1 teapsoon vanilla extract
- 3 egg whites
- 25 g white sugar
Berry Rice Mousse:
- 90 g white rice (rinsed)
- 1 pinch salt
- 500 ml whole milk
- 50 ml heavy cream
- 120 g wild berries (slightly crushed)
- 100 g sugar
- 4 g gelatin
- 20 ml cold water
- 125 ml heavy cream (whipped)
Wild Berry Mousse:
- 60 g sugar
- 30 ml water
- 1 teapsoon lemon juice
- 2 egg whites
- 8 g gelatin
- 45 ml cold water
- 150 g wild berry puree
- 250 ml heavy cream
- 30 g powdered sugar
White Chocolate Ganache:
- 150 g white chocolate
- 100 ml heavy cream
- 20 g butter
Wild Berry Inserts:
- 150 g wild berries (crushed)
- 40 g sugar
Pink Glaze:
- 50 ml water
- 100 g white sugar
- 100 g liquid glucose
- 70 ml sweetened condensed milk
- 6 g gelatin
- 60 ml cold water
- 100 white chocolate (chopped)
- 1 drop red food coloring
- 1 drop blue food coloring
Instructiuni
Vanilla Syrup:
- Mix the water and sugar and boil them over medium flame for 5 minutes.
- Remove from heat and let the syrup come to room temperature then stir in the vanilla extract.
Wild Berry Inserts:
- Mix the wild berries with sugar and cook them over low heat for 5-7 minutes.
- Puree the mixture then pass it through a fine sieve.
- Pour the sauce in an ice mold (round, square, any shape will work) and freeze for a few hours. This will help you handle the inserts later on.
Madeleine Sponge:
- Preheat your oven to 330F (165C) and line the bottom of two round cake pans (24-26cm diameter) with baking paper.
- Sift the flour with baking powder and salt in a bowl.
- Mix the eggs with sugar until they triple their volume.
- Gradually fold in the flour mixture, spoon by spoon, using a spatula.
- Once the flour is incorporated, add the butter, spoon by spoon as it tends to sink at the bottom of the bowl.
- Add the lemon zest and vanilla extract.
- Whip the egg whites until stiff then add the remaining sugar and mix until stiff and glossy.
- Fold the whipped whites into the batter.
- Pour the batter into your prepared cake pans and bake for 20-25 minutes until well risen and golden brown. If you touch the top of the sponge, it should spring back!
- Let the sponges cool then even the tops if needed.
- Place one sponge in your cake ring and reserve the second sponge for later.
- Brush the Madeleine sponge with vanilla syrup and place the cake ring aside.
Rice Berry Mousse:
- Mix the rice with a pinch of salt, milk and 50ml heavy cream in a heavy saucepan.
- Place over low heat, cover with a lid and cook for 30 minutes until the rice is soaked up.
- Stir in the sugar and berries and cook for 5 additional minutes.
- Remove from heat and let the rice cool completely.
- Bloom the gelatin in cold water for 10 minutes then melt it for a few seconds over a hot water bath.
- Mix the gelatin with the rice then fold in the heavy cream.
- Pour the mousse into the cake ring and place in the fridge to set.
- Once the rice berry mousse is set, arrange the second Madeleine sponge on top and brush it with vanilla syrup. I cut the edges of the sponge because I wanted to create a pattern, but you don’t have to.
Wild Berry Mousse:
- Bloom the gelatin with cold water for at least 10 minutes.
- Mix the sugar with water and lemon juice and bring to a boil. Cook for 5-6 minutes until it begins to thicken.
- While the syrup cooks, whip the egg whites until stiff. Carefully add the hot sugar syrup and continue mixing until you get a stiff and glossy meringue, at least 5 additional minutes.
- Melt the gelatin and mix it with the wild berry puree then fold the puree into the whipped egg whites.
- Whip the heavy cream with the powdered sugar until stiff then fold it into the mousse.
- Pour half of the mousse over the sponge.
- Arrange the berry inserts into the cake ring as well and top with the remaining berry mousse.
- Refrigerate the cake for 2 hours.
White Chocolate Ganache:
- Bring the cream to a boil in a small saucepan over low heat.
- Remove from heat and stir in the chocolate.
- Mix until melted then add the butter and mix well.
- Let the ganache cool to room temperature then pour it over the berry mousse.
- Refrigerate the cake over night.
Pink Glaze:
- Mix the water, sugar and glucose in a heavy saucepan and bring to a boil.
- Bloom the gelatin in cold water for 10 minutes.
- Cook the syrup over low to medium heat until it begins to thicken.
- Remove from heat and pour the syrup into a heatproof bowl. Stir in the condensed milk and mix until well combined.
- Add the melted gelatin then stir in the chocolate.
- Mix until the chocolate is melted and smooth.
- Add the food coloring then let the glaze cool before use.
- I recommend freezing the cake for a few hours before pouring the glaze over it just because it helps the glaze smoothen up and set faster.
- Decorate the cake as you wish. In this case, I used dark chocolate and a few fruits, but it’s all up to you!
Notes
This recipe yields a cake of 20-21cm diameter
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!
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Minunat, desi ma asteptam sa fie „pâine ” multa, de la alăturarea orezului si blaturilor, dar nu e asa.. nici nu stii ce mananci…si pentru ca nu are ciocolată multa, am putut sa ii dau si sarbatoritului in cinstea caruia l-am facut, la împlinirea celor dou anisori…Multumesc, olguta!!!
Multumesc pentru incredere, Gio. Ma bucur ca intr-un final v-a placut! 🙂
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Bună Olguta! În primul rand felicitări, blogul e super, iar rețetele nu sunt mai prejos, dimpotrivă! Am o întrebare însă legată de rețetă asta, și anume care e dimensiunea finală a tortului? În rețetă la blat se specifică dimensiunea tăvii de 24-26 cm, iar apoi că se pune intr-un inel detașabil. Nu e dată dimensiunea, dar nici nu e menționată micșorarea diametrului(tăierea efectivăa blatului). Asta mă duce cu gândul că tortul final va avea diametrul de 24-26 cm, însă la finalul rețetei este specificat că tortul are diametrul de 20-21 cm. Care e dimensiunea corecta?
Mulțumesc pentru eventualul răspuns, și mult succes în continuare!
Multumesc mult pentru aprecieri. Da, blatul se decupeaza!
Bună!As dori sa fac acest tort,însă am o neclaritate. Tortul se congeleaza inainte de a-l glazura?Multumesc frumos!
Orice tort ce necesita glazurare se congeleaza. 🙂