Ispahan Mini Cake

(makes 7 of 2 1/4″ diameter round cake)

Rose Joconde
30g almond meal
30g hazelnut meal *or use 100% almond meal*
2g dried rose buds
75g whole eggs
16g flour
12g melted butter
50g egg whites
8g caster sugar

Lychee Gelee
5 g gelatin powder
160g lychee puree
20g sugar
1 tbsp lychee syrup / water

Raspberry Mousse
125g raspberry puree (from frozen raspberry)
25g caster sugar (if using fresh raspberry, add sugar to taste)
7g gelatin powder
250ml cream, whipped to medium peaks

Rose Bavarian Cream
10g gelatin powder
2 egg yolks
20g caster sugar
125ml milk
1 tbsp rose extract (add to taste)
250g cream, whipped to medium peaks

Rose imbibage (soaking syrup)
100ml water
50g sugar
few drops of rose extract
few dried rose buds

Decorations
Fresh raspberry
Rose petals

Method

1. Make the gelee. Soak gelatin powder with water or lychee syrup (if using canned lychee) and let it bloom. In a food processor, whizz lychee till it’s like puree. In a saucepan, cook lychee puree and sugar till it bubbles. Remove from heat. Melt gelatin in the microwave for 1 minute. Add gelatin to lychee puree and stir. Pour into a flat surface (I used a 6″ x 6″ size ) The gelee layer should be about 1cm thick. Let it harden in the fridge overnight.

2.Make soaking syrup. Bring everything to boil in a saucepan. Leave to cool while you make the rest.

3. Make joconde. Whizz dried rose buds in a food processor. In a mixing bowl, whisk icing sugar, almond, hazelnut meal, rose and whole eggs till light and almost double in volume. It should be at a ribbon stage. In a separate bowl, whisk egg whites till soft peak. add in caster sugar and whisk till medium peak. Set aside. Gently fold in flour into whole eggs batter. Gradually fold in melted butter. Then lastly fold in meringue in 2-3 batches. Pour into a sheet pan lined with Silpat or parchment paper, spread it. Bake at 220 C for 8 minutes. Remove from oven and let it cool. Cut the cake base with round cutters. Place them in the cake rings.

4. Make raspberry mousse. Soak gelatin powder with 1 tbsp of water and let it bloom. With a food processor, puree raspberry till smooth. Pour into a small saucepan. Cook with caster sugar till bubbly. Remove from heat. Melt gelatin in the microwave for 1 minute or more. Add into the raspberry mixture and stir. Whip cream till medium peaks. Fold into the raspberry mixture over ice bath to prevent whipped cream from curdling. Fill in a piping bag and pipe evenly out on 7 cake rings making sure the sides are filled.

5. Make rose bavarian cream. Soak gelatin powder with 1 tbsp of water and let it bloom. In a saucepan, heat milk and caster sugar. In another bowl, lightly whisk egg yolks. Gradually pour the warm milk into the egg yolks while whisking at the same time. Then pour back the custard into the pot and consistently whisk it over low heat till the mixture is thick. Melt gelatin in the microwave then stir into the custard mixture. Add in rose essence, the amount depends on which type of essence you use. Fold whipped cream into the custard mixture over ice bath.

6. To assemble, lay a rose joconde and with a brush, dampen it with the rose syrup. Fill the 1/st layer with raspberry cream which is about 3-3.5 cm thick. Then lay a layer of gelee, cut with smaller round cutters ontop of the raspberry cream. Put it in the fridge to chill. Then pour in the rose bavarian cream (this is not piping friendly as it’s quite liquid-y) evenly into 7 rings. Let it chill in the fridge for 3 hours or till it has set.

7. Decorate with rose petal and fresh raspberry.

Emeraude

Raspberry and Pistachio entremet with White bavarian cream

(makes a 6″ square cake, and 4 verrine cups)

Pistachio Dacquoise
7g sugar
62g egg white
50g icing sugar
70g finely ground pistachio
35g roughly chopped pistachio
pinch of cream of tartar

White chocolate bavarian cream
66g milk
70ml cream
1/2 vanilla pod, seeds scrapped
76g egg yolk
5g gelatine
180g white couverture chocolate
265 cream.

Pistachio Joconde
125g icing sugar
60g almond meal
65g pistachio meal (finely grounded pistachio)
150g whole eggs
33g flour
25g melted butter
100g egg whites
16g sugar

Rose imbibage (soaking syrup)
50g sugar
100ml water
4-5 dried rose buds (or 1 tsp rose water)

Raspberry gelee
1.5 tsp gelatin powder
15ml cold water
1 cups frozen raspberry
20g caster sugar

Method

1. Make raspberry gelee layer first. Mix gelatin powder and cold water and set to bloom. In a pot, cook raspberry and caster sugar. Crush with a whisk, or blend in a blender. Heat gelatin in microwave for 30 secs or till completely melted. Pour into raspberry and mix well. It’s optional to strain the raspberry puree. I personally like abit of crunchy texture, so I kept the seeds. Lay a cling film on a board, and place square cake ring. Pour into cake ring and set for min 2 hours.

2. Make pistachio dacquoise. Whisk egg white and a pinch of cream of tartar till soft peaks. Add in caster sugar and whisk till slighly glossy and stiff. Sift icing sugar and mix with ground pistachio. Gently fold into egg whites. LAstly, scatter roughly chopped pistachio into the batter. Pour into a sheet pan lined with Silpat or parchment paper, lightly spread it with spatula. Bake at 200 C for 15-17 minutes. Remove from oven, and cut a 6″ square. If there are leftoevers, cut out for verrines.

3. Make pistachio joconde. In a mixing bowl, whisk icing sugar, almond and pistachio meal and whole eggs till light and almost double in volume. It should be at a ribbon stage. In a separate bowl, whisk egg whites till soft peak. add in caster sugar and whisk till medium peak. Set aside. Gently fold in flour into whole eggs batter. Gradually fold in melted butter. Then lastly fold in meringue in 2-3 batches. Pour into a sheet pan lined with Silpat or parchment paper, spread it (it should be twice more than the dacquoise batter). Bake at 220 C for 8 minutes. Cut 2 pieces of 6″ square, and leave the remains to make verrines.

4. Make imbibage. In a small pot, put everything inside and bring to a boil for 1 minutes. Remove from heat and set aside.

5. Make white chocolate bavarian cream. First make cream anglaise. Mix gelatine with 1 tbsp of cold water, let it set. Bring milk, cream and vanilla beans to a light boil (NOT rapid boil). Pour 1/4 of the milk and cream into egg yolks and stir with a whisk. Gradually pour in the remaining cream and whisk constantly. Pour in the cream back into the pot and let it cook over very low heat, while whisking constantly. The cream will thicken a bit (or coats the back of a wooden spoon). When done, remove from heat. Meanwhile, melt white chocolate in the microwave or over a bain marie. Melt gelatin too. Pour gelatin into creme anglaise, stir. Then add in white chocolate and stir till well incorporated. Pass the entire batter through a sieve to remove and possible cooked eggs, or unmelted gelatin or chocolate. Put the bowl over a ice water bath to cool down the mixture. Whisk cream in a separate bowl to medium peaks. Lightly fold in whipped cream into the white chocolate mixture.

6. Assembly. Line a layer of pistachio dacquoise at the bottom of a 6″ square ring. With a pasty brush, baste with abit of imbibage ontop. Pour a layer of white chocolate bavarian cream. Add pistachio joconde. Soak with imbibage. Pour in a layer of cream. Lay the gelee on top. Pour cream. Add the 2nd layer of pistachio joconde, and soak with imbibage with brush. Pour a thin layer of cream ontop. Leave to chill for a few hours. When the cream has set, pour glaze on top.

7. To make verrines, same thing, layer everything into the cups, but you can do dacquoise, cream, gelee, cream, joconde, cream, since it’s shallower. For me, I used raspberry compoted cooked with a bit of starch instead since I didn’t have any extra gelee.

Peppermint gelee

ingredients

Peppermint candies crushed 1tsp
White sugar 1tsp
Martini glasses 2
Vanilla Ice Cream 2 scoops
A few drops red food coloring
honey 1/2tsp
Peppermint stick (optional)
2 mint sprigs for garnish

Recipe

Combine in a bowl sugar and red food coloring; then apply honey to rims of martini glasses and roll in colored sugar to coat the edges.

And fill glasses with ice cream, sprinkle with crushed peppermint candies; add a peppermint stick, dust with red colored sugar; garnish with mint sprigs and serve this beautiful easy dessert. (Serves 2)

Creamy passion fruit delight

• 142ml carton of double cream
• 4 meringue nests
• 1 ripe mango, diced
• 2 passion fruit

1. Whisk the cream to form soft peaks. Break the meringue into chunks and fold into the cream with the mango.
2. Spoon half of this into 4 wine glasses or bowls. Spoon over the seeds and juice from 1 passion fruit.
3. Top each glass/bowl with the remaining cream mixture then spoon over the seeds and juice from the remaining passion fruit. Serve immediately.

Mango fool

• 200ml mango juice drink
• 2 ripe mangos, peeled
• 2tbsp clear honey
• 1 lime, zest and juice only, (keep separate)
• 3tbsp caster sugar
• 300ml double cream

1. Purée one mango in a blender with the juice drink, honey and lime juice.
2. Whisk the double cream to a soft peak and fold in 3tbsp of the blended mango mixture and the lime zest.
3. Take 2 martini glasses and spoon the remaining mango mixture in the bottom of the glasses.
4. Pipe or spoon the mango cream over the mango sauce. Chill and serve with fresh slices of mango.

tren dessert in a glass

sebagai bentuk efisiensi dan kemudahan serta menambah nilai estetika suatu sajian dessert kini berkembang tren dimana dessert disajikan dalam shot atau martini glass

dessertr jenis ini dapat disajikan dalam standing party di pool side atau garden.tamu akan lebih nyaman dan dengan garnish yang sedikit nilai estetika yg di dapat tetap tinggi

pada posting selanjutnya akan disajikan beberapa dessert in a glass yg bisa menjadi inspirasi anda dalam menyajikan dessert pada occasion tertentu.