And here finally solved the mystery of the foundations laid a few days ago. I hope not you forget that it would then actually followed the recipe .. After all, there is suspense you might expect a post in spectacular style with a photo and instead I have not had time to set up the set because I was in a hurry .. ok, not that I usually make the big picture, indeed! As a lover of the raspberries I changed the ingredients, which were Montersino mixed red fruits, in my case only raspberry, and resized with its doses because usually you get wedding cakes for 50 invited ... With this recipe raspberry participate in the contest Red Raspberry .
Ingredients:
For the light cream:
500 g of fresh cream
10 grams of gelatin
1 lemon (juice of which will and peel)
For the gelée:
400 grams of raspberries
150 gr sugar 13 gr of isinglass
For the lemon syrup:
a glass of water
1 cup of sugar syrup to 70% (made with 70 grams of sugar and 30 bring water to a boil)
juice of 1 lemon
addition
some raspberries
Procedure:
Once the foundations are ready, recipe is really fast. It is part of modern cakes, ie those installed on the contrary, that go upside down for the service. Prepare a light cream (or a chantilly Italian, or better yet, a diplomatic cream with added gelatin) heating a small amount of custard and melt within the gelatin soaked in water. United zest and lemon juice, cold cream and the remainder incorporated lightened with whipped cream. Store in refrigerator. Prepare the syrup by mixing together the three ingredients (the original limoncello wanted but I can not ..). Prepare the jelly then blend the raspberries, heating and dissolving one part sugar and softened gelatin. The procedure is the same as you can see the cream, and not difficult. Heat one part liquid, cream or jelly that allows you to "ruin" only a part, while preserving the rest, and once joined the party remained cold, the temperature of the whole will not be too hot and can be used immediately. We are now ready for assembly. Put the cream in a pastry bag, you will need to be more precise. In a baking pan lined with acetate (if you use the film as you'll find me far from the surface smooth ..) place a few raspberries here and there. Stop them making a circle of cream around each. Now you can fill the bottom space between a raspberry and more. This will greatly facilitate use of the pocket. Make it an extra layer so that it is all covered with cream. At this point flows the jelly with the help of a spoon, trying to make a uniform layer .. not like mine then! And over the jelly you another layer of cream. Cut strips of sponge cake and cover everything, pressing lightly. Wet wet with lemon previously prepared and frozen. Once the "hard" you can pull out easily, turn it upside down, trim the edges, and let it defrost to taste. You can polish with a layer of gelatin in the cold. I have not done yet because I have not found .. : D
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