How to make Raspberry Sauce Inside Desert
Posted: Sun Dec 06, 2015 3:18 am
Yes, we evolved the egg.
(this makes 8)
First, the sponge base.
Pistachio Sponge Cake
Note: If you're allergic to pistachios, you can replace these with other nuts.
half cup sugar
110g (3.88 ounces) or 2/3 cup plus 1tsp plain or all purpose flour
1 tsp baking powder
quarter cup of pistachios or any kind of nuts
50ml or 3tbsp + 1 tsp water
30ml or 2tbsp + 2 tsp oil
4 egg yolks
5 egg whites
1/8 tsp cream of tartar or tartaric acid (this is not a drug)
Add the cream of tartar to the egg whites and leave that to one side. Place the egg yolks, oil, pistachios, sugar and water into a blender and blend on high speed until it is smooth.
Tip that into a bowl and add the green food colouring to a shade of your liking. Sift in the flour and the baking powder and fold it into the pistachio mixture.
Whip your egg whites to soft peaks. Mix a spoon of the egg whites into the pistachio mixture. Then fold in half of the remaining egg whites. Then fold in the rest of the egg whites until you can’t see any more streaks of white.
Bake in a tray 356ºF (180ºC) until it springs back when lightly touched, or when you insert a knife into it it comes out clean.
Once it has cooled find a circle cutter that fits the base of your tins tightly and cut circles of the pistachio sponge cake. Place them the top browned side down into the tin.
Next, the sauce.
Raspberry Sauce
250g (8.82 ounces) or 1 3/4 cup frozen raspberries
60g (2.12 ounces) or 1/2 cup powdered (icing) sugar
juice of one orange
Blend until smooth then push it through a fine sieve. Bring the sauce to a boil and add in the orange juice.
Pour the sauce into one half of a sphere ice cube tray and then place that in the freezer overnight.
Now we need a little bit of crunch.
Choco Crunch Layer
1/4 cup or 21g (0.74 ounces) lightly crushed wafer cones or crepe dentelle
100g (3.53 ounces) white chocolate
Melt some white chocolate and mix in some crepe dentelle or you can use crushed wafers. This will just give a bit of crunch to the dessert. Spread it out onto the baking paper, then add another piece of baking paper on top and flatten it out using a rolling pin.
Place it in the freezer to firm up and then cut out circles smaller than the dessert.
The cover.
Yoghurt Mousse
300g (10.58 ounces) or 1 cup plus 2 Tbsp yoghurt, I used vanilla flavour but you can use whatever you like, light or full fat your choice.
450g (15.87 ounces) or 1 3/4 cup plus 2 Tbsp and 1 tsp cream
90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 Tsp sugar (optional)
7.5 tsp or 38g (1.34 ounces) gelatine powder
Add four tablespoons of cream to the gelatine and mix it through immediately. Leave it to soften for a few minutes. Then melt in the microwave on high until it is liquid.
Combine the sugar, cream and yoghurt. Whisk it all together until it is slightly thickened.
With the mixers running add in the gelatine and mix it through really well.
Add 1/4 cup of the yoghurt mousse onto the base of each dessert.
Then add the crispy circle of white chocolate into the middle of each one.
Add a hemisphere of frozen raspberry sauce onto the top of each chocolate disk. Then fill each dessert with more mousse. Place them in the freezer for 1 hour to set.
This part is optional.
Decorations
First you'll need to temper some chocolate, spread it onto baking paper and run an icing comb through, then use your finger to create leaf shapes.
Place the dessert onto a plate, pipe on some whipped cream, add a chocolate decoration two raspberries and a pistachio. Leave it at room temperature for a couple of hours to allow the raspberry sauce to melt.
More recipes wanted?
https://www.howtocookthat.net has everything you need for (cup)cakes, deserts, fraisers, cheesecakes and everything bewteen. It even has it's own YouTube channel with over 2 million subscribers.
(this makes 8)
First, the sponge base.
Pistachio Sponge Cake
Note: If you're allergic to pistachios, you can replace these with other nuts.
half cup sugar
110g (3.88 ounces) or 2/3 cup plus 1tsp plain or all purpose flour
1 tsp baking powder
quarter cup of pistachios or any kind of nuts
50ml or 3tbsp + 1 tsp water
30ml or 2tbsp + 2 tsp oil
4 egg yolks
5 egg whites
1/8 tsp cream of tartar or tartaric acid (this is not a drug)
Add the cream of tartar to the egg whites and leave that to one side. Place the egg yolks, oil, pistachios, sugar and water into a blender and blend on high speed until it is smooth.
Tip that into a bowl and add the green food colouring to a shade of your liking. Sift in the flour and the baking powder and fold it into the pistachio mixture.
Whip your egg whites to soft peaks. Mix a spoon of the egg whites into the pistachio mixture. Then fold in half of the remaining egg whites. Then fold in the rest of the egg whites until you can’t see any more streaks of white.
Bake in a tray 356ºF (180ºC) until it springs back when lightly touched, or when you insert a knife into it it comes out clean.
Once it has cooled find a circle cutter that fits the base of your tins tightly and cut circles of the pistachio sponge cake. Place them the top browned side down into the tin.
Next, the sauce.
Raspberry Sauce
250g (8.82 ounces) or 1 3/4 cup frozen raspberries
60g (2.12 ounces) or 1/2 cup powdered (icing) sugar
juice of one orange
Blend until smooth then push it through a fine sieve. Bring the sauce to a boil and add in the orange juice.
Pour the sauce into one half of a sphere ice cube tray and then place that in the freezer overnight.
Now we need a little bit of crunch.
Choco Crunch Layer
1/4 cup or 21g (0.74 ounces) lightly crushed wafer cones or crepe dentelle
100g (3.53 ounces) white chocolate
Melt some white chocolate and mix in some crepe dentelle or you can use crushed wafers. This will just give a bit of crunch to the dessert. Spread it out onto the baking paper, then add another piece of baking paper on top and flatten it out using a rolling pin.
Place it in the freezer to firm up and then cut out circles smaller than the dessert.
The cover.
Yoghurt Mousse
300g (10.58 ounces) or 1 cup plus 2 Tbsp yoghurt, I used vanilla flavour but you can use whatever you like, light or full fat your choice.
450g (15.87 ounces) or 1 3/4 cup plus 2 Tbsp and 1 tsp cream
90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 Tsp sugar (optional)
7.5 tsp or 38g (1.34 ounces) gelatine powder
Add four tablespoons of cream to the gelatine and mix it through immediately. Leave it to soften for a few minutes. Then melt in the microwave on high until it is liquid.
Combine the sugar, cream and yoghurt. Whisk it all together until it is slightly thickened.
With the mixers running add in the gelatine and mix it through really well.
Add 1/4 cup of the yoghurt mousse onto the base of each dessert.
Then add the crispy circle of white chocolate into the middle of each one.
Add a hemisphere of frozen raspberry sauce onto the top of each chocolate disk. Then fill each dessert with more mousse. Place them in the freezer for 1 hour to set.
This part is optional.
Decorations
First you'll need to temper some chocolate, spread it onto baking paper and run an icing comb through, then use your finger to create leaf shapes.
Place the dessert onto a plate, pipe on some whipped cream, add a chocolate decoration two raspberries and a pistachio. Leave it at room temperature for a couple of hours to allow the raspberry sauce to melt.
More recipes wanted?
https://www.howtocookthat.net has everything you need for (cup)cakes, deserts, fraisers, cheesecakes and everything bewteen. It even has it's own YouTube channel with over 2 million subscribers.