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infiniment Vanille 1

Tarte Infiniment Vanille by Pierre Hermé

A great opportunity, a lovely woman, Pinella.
Thanks to her and to Silikomart, the opportunity to attend Pierre Hermé Masterclass at Hangar 78 …….
So I decided to take part of the contest “Dolci d’autore” – Pierre Hermé of Pinella.
I knew from the beginning which dessert to prepare: “Tarte Infiniment Vanille”, by the french magazine Fou de Ptisserie.
Why this treat and not another one?
Because I’ve always wanted to achieve it, and finally the right occasion has come.
I spent a day thinking “how to” prepare it … and after thinking so much, I decided that I would respect the original shape of the dessert, using a part of the “Eclipse” mold (as expected).
Simply because I feared that by modifying the shape and thickness of the cake, I would have in some way changed the balance that Hermé wanted to create with this wonderful tart.
The best Idessert have ever eaten until now.
If i should prepare it again, I would prepare it exactly the same way.
Thank you Pinella.

infiniment Vanille 1

infiniment Vanille 2

Tarte Infiniment Vanille by Pierre Hermé - serves 6/8
Print
Ingredients
  1. - For the pâte sablée -
  2. 5.5 (75 g) soft unsalted butter
  3. 2.5 tbsp (15 g) almomd powder
  4. 1/3 cup + 1 tbsp (50 g) icing sugar
  5. 0,5 g vanilla powder
  6. ½ whole large egg (30 g - 1 oz)
  7. 0,5 g Guérande salt
  8. 1 cup (125 g) pastry flour
  9. - For the biscuit cuillère -
  10. 2 medium egg whites (60 g - 2.5 oz)
  11. 3 tbsp (45 g) superfine granulated sugar
  12. 2 medium egg yolks (40 g - 1.5 oz)
  13. 3 tbsp (25 g) pastry flour
  14. 2 tbsp (25 g) potatoes starch
  15. - For the vanilla custard -
  16. 1 cup + 1 tbsp + 1 tsp (250 ml) heavy cream
  17. seeds from 1 vanilla pod from Madagascar
  18. 2 large (50 g) egg yolks
  19. ¼ cup + 1 tbsp (65 g) superfine granulated sugar
  20. 4 g gelatin sheets - 200 bloom - 1,2%
  21. - For the mascarpone and vanilla custard -
  22. 1 cup (225 g) vanilla custard
  23. 2/3 cup (150 g) mascarpone cheese
  24. - For the vanilla ganache -
  25. 1/3 cup (115 ml) heavy cream
  26. seeds from 1.5 Madagascar vanilla pods
  27. 2 g vanilla extract
  28. 0.5 g vanilla powder
  29. 4.5 oz (125 g) white chocolate
  30. - For the vanilla syrup -
  31. 1/3 cup + 1 tbsp + 1 tsp 8100 ml) mineral water
  32. seeds from 1.5 Madagascar vanilla pods
  33. 2 g vanilla extract
  34. 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  35. 1 tsp (5 ml) old dark Rhum
  36. - For the vanilla glaze -
  37. 1.7 oz (50 g) white chocolate
  38. 1 tbsp (15 g) superfine granulated sugar
  39. 0.5 g NH pectine
  40. 2 tbsp (30 ml) mineral water
  41. a generous tbsp (20 ml) heavy cream
  42. seeds from ¼ Madagascar vanilla pod
  43. 2 g liposoluble white food colouring
Instructions
  1. - For the pâte sablée -
  2. Soften the butter with a spatula.
  3. Add all the ingredients, one by one, following the recipe order.
  4. Wrap the dough in cling film and refrigerate.
  5. On a lightly floured surface, roll the dough out 2 mm thick.
  6. Cut from the dough an 11 inches - 27 cm round disc and refrigerate for 30 minutes.
  7. Heat fan oven at 340 F - 170°C.
  8. Butter an 8 inches - 21 cm pastry ring, (2 cm in high) and gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  9. Using the knife, remove the over hanging pastry.
  10. Place the ring on a baking tray lined with baking paper, cover with foil, add rice and bake for 25 minutes.
  11. - For the biscuit cuillère -
  12. Heat fan oven to 450 F - 230°C.
  13. Sift together flour with potatoes starch.
  14. Whip egg whites with sugar until stiff.
  15. Pour egg yolks in the meringue and whip for a few seconds.
  16. With a rubber spatula, fold in the sifted flours.
  17. Pour the mixture into a pastry bag and on a baking sheet, make a spiral, wide about 5 inches – 13 cm.
  18. Bake for about 6 minutes.
  19. Let cool.
  20. - For the vanilla custard -
  21. Soak gelatin sheets in cold water for 20 minutes.
  22. Bring heavy cream to a boil and infuse vanilla pod for 30 minutes.
  23. Pass the infusion through a strainer.
  24. In a mixing bowl, mix egg yolks with sugar.
  25. Bring heavy cream to a boil and pour over yolks and sugar mixture.
  26. Cook over a medium heat until the mixture reaches 180F - 82°C.
  27. Add wringed gelatin sheets and blend with a hand blender.
  28. Cool quickly and refrigerate.
  29. - For the mascarpone and vanilla custard -
  30. In the bowl of a stand mixer, whip the mascarpone cheese to soften.
  31. Add a small amount of vanilla custard to loosen.
  32. Add the remaining vanilla custard and whip.
  33. Deep in hot water an 8 inches - 20 cm pastry ring.
  34. Pour the mascarpone and vanilla custard in a pastry bag and fill the ring.
  35. Smooth with a spatula.
  36. Remove the ring and freeze.
  37. - For the vanilla ganache -
  38. Melt chocolate.
  39. Heat heavy cream with vanilla and pods seeds until 125F - 50°C and infuse for 30 minutes.
  40. Remove vanilla pods, bring the cream to a boil with vanilla extract and vanilla powder.
  41. Pour the hot cream over chocolate and mix with a rubber spatula.
  42. Mix with a blender.
  43. - For the vanilla syrup -
  44. Bring to a boil water and sugar with vanilla pods and seeds and infuse for 30 minutes.
  45. Add vanilla extract and rhum.
  46. Store the syrup in an air-tight box and refrigerate.
  47. - For the vanilla glaze -
  48. Melt chocolate.
  49. In a small bowl, combine sugar with pectine.
  50. Bring to a boil heavy cream with water, vanilla seeds and pod.
  51. Remove vanilla pod, then add sugar/pectine mixture.
  52. Bring once again to a boil, pour over melted chocolate and mix with a sptula.
  53. Add liposoluble white food colouring and mix with a hand blender.
  54. Use at 95F - 35°C.
  55. - To assemble -
  56. On the bottom of the sablée shell, pour the vanilla ganache until 3/5.
  57. Brush the biscuit cuillère with vanilla syrup and lay in the center and press a little.
  58. Pour the remaining ganache and refrigerate.
  59. Once the ganache has cooled, place the tart on a plate.
  60. Remove from the freeze the mascarpone custard and place on a rack and glaze.
  61. Lay the glazed disc on the cooled ganache, in the center.
  62. With a tea strainer, dust the left side of the tart with vanilla powder, trying to get a line 1 inch wide.
  63. Refrigerate until ready to serve.
  64. You can store the tart 2 days in the fridge.
Cookingmesoftly http://www.cookingmesoftly.it/
Melba 1

Melba

The famous Chef Georges Auguste Escoffier created at the end of 1800s the dessert Melba, to honor the australian soprano Nellie Melba.
The dessert is made of peaches, raspberries sauce and vanilla ice cream.
Today, I suggest you a modern reinterpretation of the same treat, consisting of a peach mousse, a raspberry jelly and a vanilla curd.
The whole is wonderful …….

Melba 1

Melba 2

Melba 3

Melba - serves 6/8
Print
Ingredients
  1. - Lemon and raspberries biscuit -
  2. 2 medium-large (45 g) egg yolks
  3. 1/3 cup (45 g) pastry flour
  4. 1.5 tbsp (12 g) corn starch (Maizena)
  5. 2 large (67.5 g) egg whites
  6. 3 tbsp + 2 tsp (55 g) superfine granulated sugar
  7. zest from 1 lemon
  8. fresh raspberries
  9. - Vanilla curd -
  10. ½ cup + 2 tsp (125 g) whole fat milk
  11. ½ cup + 1 tbsp (125 g) heavy cream
  12. 2 large (50 g) egg yolks
  13. 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  14. seeds from 1 vanilla pod
  15. 3,5 g gelatin sheets 200 bloom - 1.1%
  16. - Raspberries jelly -
  17. ½ cup (125 g) raspberries puree
  18. 2 tbsp (32 g) superfine granulated sugar
  19. 1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar
  20. 3 g gelatin sheets 200 bloom - 1.8%
  21. - Peaches mousse -
  22. 1 ¾ cup (425 g) peaches puree
  23. 1/3 cup + 1 tbsp (50 g) icing sugar
  24. ¾ cup (178 g) heavy cream
  25. some drops fresh lemon juice or a pinch citric acid
  26. 8,48 g gelatin sheets 200 bloom - 1,3%
Instructions
  1. - Lemon and raspberries biscuit -
  2. Heat oven to 465F-240°C (I used fan oven 425F-220°C).
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks with lemon zest
  6. In a separate bowl, sift flour with corn starch.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour to the mixture meringue/egg yolks and mix gently to combine.
  9. Line a baking tray with baking paper.
  10. Use an offset spatula and gently spread the batter evenly into the corners and along the edges.
  11. Scatter with fresh raspberries and bake for 5/6 minutes or until golden.
  12. Let cool and remove baking paper.
  13. With a 7 inches-16 cm round pastry ring, cut a round disc.
  14. Wrap in cling film and set aside (I froze the biscuit).
  15. - Vanilla curd -
  16. Wrap in cling film a 7 inches-16 cm round pastry ring and set aside.
  17. Soak gelatin sheets in cold water.
  18. In a small bowl, mix egg yolks with sugar and seeds of vanilla.
  19. Bring to a boil, milk with cream and vanilla pod.
  20. Remove the empty pod and pour the mixture milk/cream on the yolks, mix to combine.
  21. On a low-medium heat, bring the mixture, stirring constantly, until temperature reaches 180F-82°C.
  22. Add wringed gelatin sheets and stir to melt.
  23. Let cool fast.
  24. Pour the mixture into the prepared ring and refrigerate or freeze.
  25. - Raspberries jelly -
  26. Soak gelatin sheets in cold water.
  27. Heat a part of raspberries puree in the microwave.
  28. Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to combine.
  29. Add sugar, dextrose and stir to combine.
  30. Add the remaining cold puree to the mixture, stir to combine and pour over the vanilla curd.
  31. Freeze.
  32. - Peaches mousse -
  33. Soak gelatin sheets in cold water.
  34. With a hand blender, blend peaches puree with icing sugar and lemon juice.
  35. Heat a part of peaches puree, add wringed gelatin sheets and stir to melt.
  36. Add the remaining puree to the mixture, blend to combine.
  37. Whip cream until soft peaks form and in batches, add the peaches mixture to whipped cream.
  38. - To assemble -
  39. Line with cling film a 7 inches-18 cm. pastry ring and use acetate strip inside.
  40. Pour some peaches mousse inside the ring, freeze for 10 minutes to set.
  41. Place the vanilla curd with apricot jelly inside the ring (jelly side down) and press a little.
  42. Pour the remaining mousse, add the biscuit and freeze.
  43. - To serve -
  44. Remove the frozen dessert from the ring and invert on a rack.
  45. (Remember to remove acetate strip).
  46. Spray the cake with yellow cocoa butter.
  47. Garnish with fresh peaches slices and raspberries.
  48. Refrigerate for 12/16 hours before serving.
  49. Enjoy.
Cookingmesoftly http://www.cookingmesoftly.it/
Melba 4Melba 5

Violet 1

Violet

Brother of redcurrant, blackcurrant is little known and used.
In France it is used to prepare the famous Crème de cassis.
Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups.
Enchanted by this fruit, I prepared a mousse, combined with a panna cotta, a creamy custard and a beautiful purple short crust pasty.
I liked the fresh and slightly piquant taste of black currant.
It would be used more often.

Violet 1

Violet 2

Violet - serves 6
Print
Ingredients
  1. - Short crust pasty -
  2. 1+3/4 cups + 1 tbsp (225 g) pastry flour
  3. ½ cup (1 stick) (112 g) soft unsalted butter
  4. ¾ + 1/8 cups (112 g) icing sugar
  5. 1 small whole egg (45 g)
  6. zest from ½ lemon
  7. pinch of salt
  8. 2 g purple gel food colouring
  9. - Blackcurrant custard -
  10. 2 medium (40 g) egg yolks
  11. 1 medium (50 g) whole egg
  12. 4 tbsp + 1 tsp (65 g) superfine granulated sugar
  13. ¼ cup (60 g) heavy cream
  14. 1/3 cup + 1 tbsp (110 g) blackcurrant puree
  15. 2 g gelatin sheets 200 bloom - 0.58%
  16. - Panna cotta -
  17. ¾ cup + 2 tbsp (200 ml) heavy cream
  18. 2.5 tbsp (38 g) whole fat milk
  19. 2.5 tbsp (38 g) superfine granulated sugar
  20. 3 g gelatin sheets 200 bloom - 1.09%
  21. - Blackcurrant mousse -
  22. 1 cup (260 g) blueberry puree
  23. ¼ + 1/3 cup (78 g) icing sugar
  24. 1/3 cup + 2 tbsp (108 g) whipping cream
  25. 8,2 g gelatin sheets 200 bloom - 1.85%
  26. - Yellow glaze -
  27. 1/3 cup + 1.5 tsp (86 g) water
  28. 1 ¼ cups + 4 tsp (270 g) superfine granulaed sugar
  29. ¾ cup + 1 tbsp + 1 tsp (195 g) heavy cream
  30. a scant 1/3 cup (3.3 oz-92 g) glucose syrup
  31. 2 tbsp (35 g) inverted sugar syrup or honey
  32. 1,15 g salt
  33. 13,8 g gelatin sheets, 200 bloom
  34. 2 g di yellow food coloring
Instructions
  1. - Short crust pasty -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with flour until you get a sandy mixture.
  3. Add salt and lemon zest.
  4. Lightly beat egg with food colouring to melt.
  5. Add icing sugar and egg/colouring mixture and mix to combine.
  6. Wrap the dough in clingfilm and refrigerate for at least 3 hours.
  7. - To line the pastry ring -
  8. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  9. Roll the dough gently until you have an even 3mm thickness.
  10. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  11. Using the knife, remove the overhanging pastry.
  12. Prick the base with a fork and refrigerate for 2 hours.
  13. - To bake -
  14. Heat fan oven to 320 F - 160°C.
  15. Bake the tart shell for 20-22 minutes and let cool for a while.
  16. Brush with melted cocoa butter (or white chocolate).
  17. Let completely cool.
  18. - Blackcurrant custard -
  19. Soak gelatin sheet in cold water.
  20. In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  21. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  22. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  23. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  24. Add soft butter and blend once again.
  25. Let cool for a while, then pour the mixture into the tart shell.
  26. Refrigerate (or freeze).
  27. - Panna cotta -
  28. Wrap with cling film the bottom of a 6.5 inches - 16 cm pastry ring and set aside.
  29. Soak gelatin sheets in cold water.
  30. Heat the milk with a part of heavy cream and sugar until 160F -70°C.
  31. Then, add wringed gelatin and stir to melt.
  32. Add the remaining cold heavy cream and mix to combine.
  33. Pour the mixture into the prepared ring and freeze.
  34. - Blackcurrant mousse -
  35. Soak gelatin sheets in cold water.
  36. To blackcurrant puree add icing sugar and blend to mix.
  37. Heat a part of blackcurrant puree, add wringed gelatin sheets and stir to melt.
  38. Add the remaining puree to the mixture, stir to combine.
  39. Whip cream until soft peaks form and in batches, add the whipped cream to the blueberry mixture.
  40. Lay the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) on a plate.
  41. Pour some blackcurrant mousse into the mould and freeze 10 minutes to set.
  42. Insert in the middle the frozen panna and press a little.
  43. Cover with the mousse until you get the edges of the mould.
  44. Smooth the surface with a spatula and freeze.
  45. - Yellow glaze -
  46. Soak gelatin sheets in cold water and set aside.
  47. In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
  48. Meanwhile, cook water and sugar until 258F - 125°C.
  49. Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
  50. When temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  51. With a hand blender, mix until well combined.
  52. Let cool until 90F - 95F - 32°C - 35°C before using.
  53. - To assemble -
  54. Place the tart on a serving plate and brush the surface with neutral glaze.
  55. Remove the frozen blackcurrant mousse from the mould (or from the ring) and place on a rack to glaze.
  56. Wait some seconds, then with a knife, clean the edges, and using a spatula, lay gently the mousse on the tart.
  57. Garnish with as you prefer.
  58. - To serve -
  59. Refrigerate for 8 hours to allow the cake bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
Violet 3

Pane di semola 1

Semolina bread

A simple recipe for a typical Italian bread, really very tasty.
As with desserts, even bread shapes make a difference, so I decided to use a basket for leavening, but you can make a round shape even without it.
very tasty the following days, toasted for breakfast.

Pane di semola 1

Pane di semola 2

Semolina bread - serves 4
Print
Ingredients
  1. - Sponge -
  2. ¼ cup + 2 tsp (40 g) strong bread flour
  3. 2 tbsp + 2 tsp (30 g) water
  4. 3 g fresh yeast
  5. - For the dough -
  6. the sponge from above
  7. 2 + ¼ cups (450 g) semolina flour (re-milled semolina)
  8. 1 cup + 2 tbsp + 2 tsp (260 g) water
  9. 1 tsp barley malt or granulated sugar
  10. 1.5 tsp (10 g) fine salt
Instructions
  1. - Sponge -
  2. In a small bowl, mix all the ingredients until well combined.
  3. Cover with plastic wrap and let rise until double in size.
  4. - For the dough -
  5. In a mixing bowl, mix the sponge with water until the sponge has more or less dissolved.
  6. In the bowl of a stand mixer, fitted with hook attachment, pour semolina flour, water and sponge mixture, barley malt and start to knead on low speed.
  7. Then, add salt and knead until you get a smooth and silky dough.
  8. Put the dough in a bowl, cover it with plastic wrap and refrigerate for 12 hours.
  9. The morning after, on a floured surface, deflate the dough with your hands and shape it into a ball.
  10. Four a round proofing basket banneton (7.5 inches-19 cm) and place the dough inside (smooth side down).
  11. Flour the surface, cover with plastic wrap and let proof until the dough reaches the edge of the basket.
  12. Heat fan oven 400F - 200°C.
  13. Invert the loaf on a baking tray lined with baking paper and bake for 35 minutes.
  14. Turn the oven off and let sit the loaf for 5 minutes more.
  15. Then, remove from the oven and let cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/
Pane di semola 3Pane di semola 4

 

Sweet apricot 1

Sweet apricot

Once again, a fruit dessert: after strawberries, raspberries and cherries (you can find here, here and here), today a dessert with colors and flavors of summer: apricots, almonds and lemon.
Delicious, sweet but not too much, soft and crunchy.
Perfect for a Sunday lunch with friends.

Sweet apricot 1

Sweet apricot 2

Sweet apricot - serves 6
Print
Ingredients
  1. - Almond Joconde biscuit -
  2. ½ cup (50 g) almond powder
  3. 1/3 cup + 1 tbs (50 g) icing sugar
  4. 1 tbs + 1 tsp (15 g) pastry flour
  5. 1 big whole egg (2.5 oz-65 g)
  6. 1 tbs (15 g) pistachio paste
  7. a scant tbs (10 g) unsalted butter
  8. ¼ cup (50 g) egg whites, room temperature
  9. 2 tsp (10 g) superfine granulated sugar
  10. a pinch of salt
  11. - White chocolate croustillant -
  12. generous 2 oz (60 g) white chocolate
  13. 1oz (30 g) shredded gavottes or corn flakes
  14. - Almond lemon mousse -
  15. 2 tbsp + 2 tsp (38 g) full fat milk
  16. 2 scant oz (52 g) white chocolate Opalys
  17. 1 g lemon zest
  18. ¼ cup + 1 tbsp (77 g) whipping cream
  19. 1 tbsp + 2 tsp (25 g) white almond paste
  20. 1,26 g gelatin sheets (200 bloom) 0.7 %
  21. - Apricot jelly -
  22. ½ cup (125 g) apricot puree
  23. 2 tbsp (32 g) superfine granulated sugar
  24. 1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar
  25. 2,75 g gelatin sheets (200 bloom) 1.6%
  26. - Apricot mousse -
  27. 2 cups (500 g) apricot puree
  28. 1/3 cup + 1/8 cup (60 g) icing sugar
  29. ¾ cup + 3 tbsp (210 g) whipping cream
  30. 9,2 g gelatin sheets (200 bloom) 1.2%
  31. - Orange glaze -
  32. ½ cup + 1 tbsp + 2 tsp (125 g) water
  33. 2 cups + 1 scant tbsp (412 g) superfine granulated sugar
  34. 1 + ¼ cups + 2 tbsp + 1 tsp (300 g) heavy cream or whipping cream
  35. 5 oz (142 g) glucose syrup
  36. 2 oz (55 g) inverted sugar (or honey)
  37. 1.5 g salt
  38. 21 g gelatin sheets (200 bloom) 2%
  39. liposoluble yellow food colour
  40. a pinch liposoluble red food colour
Instructions
  1. - Almond Joconde biscuit -
  2. Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
  3. (9x12 in- 30x22 cm.) with baking paper.
  4. Melt butter and set aside.
  5. In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
  6. Add egg and mix until you get a smooth mixture.
  7. Add melted butter and stir to combine.
  8. Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
  9. Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
  10. Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
  11. Use an offset spatula and gently spread the batter in the center of the tray.
  12. Bake for 12 minutes (I did 16 minutes).
  13. Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
  14. Wrap in clingfilm and freeze.
  15. - White chocolate croustillant -
  16. Melt white chocolate and crumble Gavottes® with your hands.
  17. Combine both in a mixing bowl until you get a homogeneus mixture.
  18. With a spoon, sppon a thin layer over biscuit Joconde, let the chocolate set, then freeze.
  19. - Almond lemon mousse -
  20. Line with clingfilm a 6 inches-16 cm. pastry ring and set aside.
  21. Soak gelatin sheets in cold water.
  22. Bring milk to a boil, then melt gelatin.
  23. Melt chocolate, add almond paste, lemon zest and mix to combine.
  24. Pour boiling milk on chocolate mixture in 3 batches, mixing well with a rubber spatula.
  25. Whip cream until soft peaks form.
  26. When mixture reaches 100F-37°C, gently add whipped cream.
  27. Pour the mousse in the prepared pastry ring and freeze.
  28. - Apricot jelly -
  29. Soak gelatin sheets in cold water.
  30. Heat a part of apricot puree in the microwave.
  31. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  32. Add sugar, dextrose and stir to combine.
  33. Add the remaining cold puree to the mixture, stir to combine and pour a thin layer over almond mousse (you colud have 3 tbsp leftovers…….it depends on thickness you want to get).
  34. Freeze.
  35. - Apricot mousse -
  36. Soak gelatin sheets in cold water.
  37. To apricot puree, add icing sugar and blend to combine.
  38. Heat a part of apricot puree, add wringed gelatin sheets and stir to melt.
  39. Add the remaining puree to the mixture, stir to combine.
  40. Whip cream until soft peaks form and in batches, add the whipped cream to the apricot mixture.
  41. - Orange glaze -
  42. Soak gelatin sheets in cold water and set aside.
  43. In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
  44. Meanwhile, cook water and sugar until 258F - 125°C.
  45. Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
  46. When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  47. With a hand blender, mix until well combined.
  48. Let cool until 95F- 35°C before using.
  49. The glaze does not need to be refrigerated overnight before using.
  50. - To assemble -
  51. Line with clingfilm a 7 inches-18 cm. pastry ring and use acetate strip inside.
  52. Pour some apricot mousse inside the mould, freeze for 10 mimutes to set.
  53. Place the almond mousse with apricot jelly inside the mould (jelly side down) and press a little.
  54. Pour the remaining apricot mousse, add the biscuit Joconde (with chocolate croustillant side down) and freeze.
  55. - To serve -
  56. Remove the frozen dessert from the ring and invert on a rack.
  57. Glaze the dessert.
  58. Garnish with fresh apricot slices as you prefer.
  59. Refrigerate for 18/24 hours before serving.
  60. Enjoy.
Notes
  1. Apricot mousse: I used store bought apricot puree.
  2. If you use fresh apricots, add a few drops of lemon juice.
  3. You will have some leftovers (220 g).
  4. Orange glaze: you can reduce 30%.
  5. If you want to use meringues to garnish, I suggest you to arrange them a few minutes before serving.
  6. Otherwise, you can brush the meringues with melted cocoa butter on both side.
Cookingmesoftly http://www.cookingmesoftly.it/
Sweet apricot 3Sweet apricot 4

Brioche Mousseline 1

Brioche Mousseline by Philippe Conticini

Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence … ..
In despite the high amount of butter and eggs, it is lighter than a cloud.
The original shape of Conticini’s Mousseline Brioche is like the Okkaido milk bread (you can find here). I did not want to repeat the same shape, so I propose mini-brioche, but very similar to Continici’s one.
It’s a long dough to prepare because the eggs and butter need to be well absorbed, but it’s worth it.

Brioche Mousseline 1

Brioche Mousseline 2

Brioche Mousseline by Philippe Conticini - makes 12 brioches
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Ingredients
  1. - Brioche dough -
  2. 2.5 cups (325 g) very strong bread flour - 400 W
  3. 3 tbsp + 2 tsp (52 g) superfine granulated sugar
  4. 13 g fresh yeast (scant ½ oz)
  5. 5 medium large whole eggs (260 g) cold from the fridge
  6. 1 cup + 1.5 tbsp (247 g) soft unsalted butter
  7. seeds from 1 vanilla pod
  8. 1 tsp (7 g) salt
  9. - For the syrup -
  10. 2 tbsp (30 g) water
  11. 2 tbsp (30 g) superfine granulated sugar
  12. - To garnish -
  13. egg yolk
  14. whole fat milk
  15. pearl sugar
Instructions
  1. - For the syrup -
  2. In a small saucepan, place water and sugar and heat on a slow heat, until sugar has completely dissolved.
  3. Let cool and set aside.
  4. - Brioche dough -
  5. In the bowl of a stand mixer, fitted with hook attachment, combine flour with sugar and vanilla.
  6. In another small bowl, whisk eggs with fresh yeast.
  7. Very very slowly and gradually, add eggs/yeast mixture to flour (you will need 10 minutes or more) until well combined, then knead for 7-8 minutes more.
  8. Add butter, a small piece at a time, then add salt.
  9. The dough will be very very soft because of eggs and butter.
  10. With floured hands and on a floured surface, shape the dough into a ball, place into a bowl, cover with cling film, and let rise until double in size.
  11. Then deflate the dough, shape the dough into a ball, place into a bowl, cover with cling film, and refrigerate for 12 hours or overnight.
  12. The morning, butter mini loaf pans (4x2x1.8 inches - 10x6,5x4,5 cm) and set aside.
  13. On a floured counter, with the dough shape small balls about 35 g each, and with your hands, sliding the balls, shape into a cylinder.
  14. Place 2 cylinders into the greased tin and repeat until no dough remains.
  15. You have to work fast, as the dough becomes soft quickly.
  16. Place the small tins on a baking tray, cover with cling film and let proof until the dough reaches the edges of the mould (when the proofing is almost done, remove plastic wrap so it does not stick to the dough).
  17. Meanwhile, heat fan oven 340°F-170°C.
  18. Brush the brioches with egg yolk beaten with milk, sprinkle with pearl sugar and bake for 15 minutes.
  19. Out of the oven, brush the brioches with sugar syrup.
  20. Let cool before enjoying.
Cookingmesoftly http://www.cookingmesoftly.it/
Brioche Mousseline 3

Crostata red passion 1

Raspberries Red Passion tart

Raspberries are my favorite berries….so today another summery dessert.
It is a rich tart, made of different textures: silky,soft, crunchy, where the taste of raspberries is ruling.
A fresh and greedy treat, festive and delicious Sunday dessert.

Crostata red passion 1

Crostata red passion 2

Crostata red passion 3

Raspberries Red Passion tart - serves 8
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Ingredients
  1. - Short crust pastry by Michalak -
  2. 1.5 cups (190 g) pastry flour
  3. 1 tbsp + 2 tsp (20 g) potatoes starch
  4. ¾ cup less 1 tbsp (90 g) icing sugar
  5. ½ cup + 1.5 tbsp (130 g) soft unsalted butter
  6. ¼ + 1/8 cup (35 g) almond flour
  7. a generous pinch of salt
  8. 1 small-medium whole egg (50 g), lightly beaten
  9. - Almond filling -
  10. ½ cup (50 g) almond flour
  11. 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  12. 3.5 tbsp (50 g) soft unsalted butter
  13. 1 small-medium whole egg (50 g)
  14. 1 tbsp + 2 tsp (25 g) heavy cream
  15. - Raspberries confit -
  16. 1 cup + 2 tsp (250 g) raspberries puree
  17. 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  18. ¼ tsp + 1/8 tsp + 1/8 tsp (2.5 g) Nh pectin
  19. - Raspberries mousse -
  20. 1 cup + 1.5 tbsp (285 g) raspberries puree
  21. 2/3 cup (85 g) icing sugar
  22. 8,5 g di gelatin sheets (200 bloom) - 1.75%
  23. juice from 1 lemon
  24. ½ cup (120 g) whipping cream
  25. - Red mirror glaze -
  26. ½ cup less 1.5 tbsp (92 g) water
  27. 1.5 cups + 1 tsp (305 g) superfine granulated sugar
  28. 1 cup (221 g) heavy cream
  29. 1/3 cup (105 g) glucose syrup
  30. 1/8 cup (40 g) inverted sugar syrup (or honey)
  31. a generous pinch pf salt
  32. 15.6 g gelatin sheets (200 bloom) - 2%
  33. 2 g red food coloring
Instructions
  1. - Short crust pastry by Michalak -
  2. In the bowl of a stand mixer fitted with paddle attachment, sift all the flours, icing sugar, potatoes starch and salt.
  3. Add butter and mix to combine.
  4. Add the whole egg and mix just the time to have a combined mixture.
  5. Flatten the dough into a disc and refrigerate for a coulpe of hours.
  6. - Almond filling -
  7. Soften the butter with a small whisk.
  8. Then add sugar and almond flour and mix to combine.
  9. Then, add whole egg, mix to combine (do not whisk), then the heavy cream.
  10. Mix until well incorpotared.
  11. - To line the pastry ring -
  12. Brush the interior of your ring with butter (8 inches - 21.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  13. Roll the dough gently until you have an even 3mm thickness
  14. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  15. Using the knife, remove the overhanging pastry.
  16. Prick the base with a fork and refrigerate for 2 hours.
  17. - To bake -
  18. Heat fan oven to 320 F - 160°C.
  19. Bake the tart shell for 20 minutes.
  20. Pour the almond filling in a pastry bag and spread it out evenly and smooth the top.
  21. Bake for 22 minutes.
  22. - Raspberries confit -
  23. In a small bowl, combine sugar with pectin.
  24. Heat raspberries puree until 145F - 60°C and add sugar/pectin mixture and stir to combine.
  25. Bring the mixture to boil and cook for 2 minutes, stirring constantly.
  26. Mix with a hand blender and when the mixture reaches 165F - 75°C, pour over cooled almond filling.
  27. Refrigerate to set.
  28. - Raspberries mousse -
  29. Soak gelatin sheets in cold water.
  30. To raspberries puree, add icing sugar, lemon juice and blend to combine.
  31. Heat a part of raspberries puree, add wringed gelatin sheets and stir to melt.
  32. Add the remaining puree to the mixture, stir to combine.
  33. Whip cream until soft peaks form and in batches, add the whipped cream to the raspberries mixture.
  34. Lay the silicone mould (or a pastry ring 7 inches-18 cm) on a plate.
  35. Pour the raspberries mousse into the mould to get 2 cm thick and freeze.
  36. - Red mirror glaze -
  37. Soak gelatin sheets in cold water and set aside.
  38. In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
  39. Meanwhile, cook water and sugar until 258F - 125°C.
  40. Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
  41. When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  42. With a hand blender, mix until well combined (see notes).
  43. Let cool until 95F-105F - 35-40°C before using.
  44. The glaze does not need to be refrigerated overnight before using.
  45. - To assemble -
  46. Place the tart on a serving plate and brush the surface with neutral glaze or red glaze.
  47. Remove the frozen raspberries mousse from the mould (or from the ring) and place on a rack to glaze.
  48. Wait some seconds, then with a knife, clean the edges.and using a spatula, lay gently the mousse on the tart.
  49. Garnish with raspberries as you prefer.
  50. - To serve -
  51. Refrigerate for 4-6 hours to allow the mousse bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata red passion 4

Cherry tart 1

Cherry tart

When I come to the kitchen to prepare a dessert, I know exactly how it will be, I have fixed in mind the final image that the cake must have.
This time something different happened.
I was fascinated by a cherry and pistachio tart by the famous pastry chef Claire Heitzler, since 2015 at the head of Maison Ladurée, but I was not completely convinced.
The only things I was sure of, were the red sabée pastry (my interpretation) and Claire Heitzler’s pistachio filling.
I decided to replace the pistachio pastry cream with a pistachio custard (very similar), recipe by the famous italian pastry chef De Carlo.
I prepared it twice, but i never used to garnish a tart.
But I think that, to call a tart “Cherry and Pistachio tart”, there should be another cherry preparing, and not only a single layer at the bottom of the sable.
So I decided to use a cherries chantilly to resume the add more taste of this delicious fruit.
In short, I completely changed Claire Heitzler’s tart … … which also included as a decoration, a red chocolate disc …… but I’m very pleased with the result.
What do you think, Claire will forgive me? Hope so.

Cherry tart 1

Cherry tart 2

Cherry tart 3

Cherry Tart - serves 6/8
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Ingredients
  1. - For the pâte sablée -
  2. 1 + 2/3 cups (220 g) pastry flour
  3. ½ cup + 1 tbsp (130 g) soft unsalted butter
  4. 1 medium (50 g) whole egg
  5. 2/3 cup (85 g) icing sugar
  6. ¼ cup + 1 tbsp (30 g) almond powder
  7. a generous pinch of salt
  8. 1,5 g liposoluble powder red food colour
  9. - For the pistachio filling -
  10. 5 tbs (70 g) soft unsalted butter
  11. 4 tbs + 1 tsp (70 g) superfine granulated sugar
  12. 2 small whole eggs (2.5 oz - 70 g)
  13. ¾ cup (70 g) pistachio powder (flour)
  14. 1 tbsp (10 g) pistachio paste
  15. 1 tsp (5 g) pastry flour
  16. pinch of salt
  17. - For the pistachio custard -
  18. 1 cup + 1.5 tbsp (245 g) heavy cream
  19. 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  20. 3 medium (55 g) egg yolks
  21. scant 2 oz (50 g) pistachio paste
  22. 2.4 g gelatin sheets - 200 bloom - 0.62%
  23. - For the cherries chantilly -
  24. 3 tbsp (50 g) cherries puree
  25. ¾ cup + 2 tbsp + 1 tsp (200 g) whipping cream
  26. 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  27. ¼ oz (8 g) cocoa butter, melted
  28. 1,5 g gelatin sheets - 200 bloom - 0.52%
  29. - To garnish -
  30. 4.5 oz - 130 g di wild cherries in syrup, drained and halved
  31. fresh cherries
Instructions
  1. - For the pâte sablée -
  2. In a small bowl, sift icing sugar with almond powder and set aside.
  3. In the bowl of a stand mixer, fitted with paddle attachment, mix flour with butter until you get a sandy mixture.
  4. Add the whole egg with salt and mix to combine.
  5. Add, then, icing sugar/almond powder mixture, food color and mix until you get a smooth mixture.
  6. With your hands, shape the dough into a ball, flatten in a disc, cover with plastic wrap and refrigerate for at least 6 hours.
  7. - For the pistachio filling -
  8. In a small bowl, mix whole eggs with pistachio paste and set aside.
  9. In another bowl, using a fork, mix butter with sugar and salt.
  10. Add flour and pistachio powder and mix to combine.
  11. Then, add pistachio/eggs mixture and mix to combine.
  12. - For the pistachio custard -
  13. Wrap with cling film an 8 inches - 20 cm pastry ring and set aside.
  14. Soak gelatin sheets in cold water.
  15. Mix egg yolks with sugar and bring heavy cream to the boiling point.
  16. Remove from heat, pour the cream into the yolks mixture and mix to combine.
  17. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  18. Fastly chill the mixture until 145F - 60°C, add wringed gelatin sheets and pistachio paste and blend the mixture with a hand blender for a couple of minutes.
  19. Pour the batter into the prepared ring and freeze.
  20. - For the cherries chantilly -
  21. Soak gelatin sheets in cold water.
  22. Heat the cherries puree with sugar until 145F - 60°C.
  23. Remove from the heat, add wringed gelatin sheets, melted cocoa butter and cold whipping cream (not whipped, just cold).
  24. Blend the mixture with a hand blender, cover with plastic wrap and refrigerate for at least 12 hours.
  25. - To line the pastry ring -
  26. Brush the interior of your ring with butter (8.5 inches - 21 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  27. Roll the dough gently until you have an even 3mm thickness
  28. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the ring.
  29. Using the knife, remove the over hanging pastry.
  30. Prick the base with a fork and refrigerate for 2 hours.
  31. - To bake -
  32. Heat fan oven 300F - 150°C.
  33. (while the oven is heating, I freeze the pastry ring).
  34. Bake the sablée for 15 minutes and let cool for a few minutes.
  35. Increase oven temperature to 320 F - 160°C.
  36. Scatter at the bottom of the sablée, in an even layer, wild cherries in syrup (cut side down).
  37. Pour the pistachio filling in a pastry bag and fill the shell.
  38. Smooth the surface with a small spatula.
  39. Bake for 20 minutes and let cool.
  40. - To assemble and to serve -
  41. Remove the pistachio custard from the pastry ring and lay on the sablée shell.
  42. Refrigerate for a couple of hours to bring the custard to the right temperature.
  43. In the bowl of a stand mixer, fitted with with whisk attachment, whip the chantilly until you get a smooth a shiny mixture.
  44. Split the chantilly in 2 pastry bags with plain and star nozzles and garnish the tart as you prefer.
  45. Add some fresh cherries and serve immediately.
Notes
  1. Cherry chantilly: I used store-bought cherry puree.
  2. If you used blended fresh cherries, the colour will be browny. you can use a bit of red colouring to get better.
Cookingmesoftly http://www.cookingmesoftly.it/
Cherry tart 4Cherry tart 5

brioches di rose 1

Roses brioche

A Brioche to share for breakfast.
In occasion of some friends who came to meet us during the weekend, I thought It could be nice to give to typical morning brioche a different shape.
A brioche dough I prepared several times, which never disappoints…..
You can even prepare single rose brioche, placing them to rise in a muffin mould and dust with icing sugar to serve.

brioches di rose 1

brioches di rose 2

brioches di rose 3

brioches di rose 4

Roses Brioche - for 8 inches springform pan
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Ingredients
  1. - To flavor -
  2. 2 tsp (10 g) honey
  3. ½ tbsp. (7 g) dark Rum
  4. ½ lemon zest
  5. seeds from ½ vanilla pod (Tahiti)
  6. - For the brioche dough -
  7. 2.5 cups (325 g) strong bread flour (360 W)
  8. 4 tbsp (52 g) whole fat milk
  9. 10 g fresh yeast
  10. 2 medium-large whole eggs (4 oz - 115 g)
  11. 3 tbsp (45 g) superfine granulated sugar
  12. ½ cup (1 stick)(115 g) soft unsalted butter
  13. generous ½ tsp (5 g) salt
  14. - To brush -
  15. egg yolk
  16. whole fat milk
Instructions
  1. - To flavor -
  2. In a small mixing bowl, place the ingredients to flavour and wrap with clingfilm.
  3. (to prepare the day ahead or at least 2 hours before).
  4. - For the brioche dough -
  5. In the bowl of a stand mixer fitted with hook attachment, place flour with sugar and fresh yeast.
  6. On low speed, start to knead adding the milk.
  7. Then, gradually and very slowly, pour the eggs (it will take about 7-8 minutes until well combined and incorporated).
  8. Add butter, a little at a time (you can increase a little the speed of the machine)
  9. Then, add flavours then salt (preparing the dough will take about 20 minutes).
  10. The dough has not to overcome 80F-26°C; if it happens, refrigerate the dough for 10 minutes.
  11. On a floured surface and with floured hands, shape the dough into a ball, cover with plastic wrap and let rise until double in size.
  12. Then, deflate the dough, shape into a ball, wrap in clingfilm and refrigerate overnight.
  13. The morning after, line with baking sheet the bottom and butter the sides of a springform pan 8 inches - 20 cm. and set aside.
  14. On a lightly floured surface, roll the dough 3-4 mm thick and with a 3 inches - 8 cm cookie cutter, cut circles from the dough.
  15. Overlap 3 circles at a time, sealing well the dough, roll up and cut them in half.
  16. Place each piece flat side down in the prepared cake pan, leaving room to spread.
  17. Place a 3 inches - 8 cm buttered cookie cutter in the middle of the pan.
  18. Cover with plastic wrap and let rise 60 minutes in the oven with a pot with boiling water on the bottom.
  19. Heat fan oven 340F-170°C.
  20. Brush with beaten egg yolk and milk and bake for 25 minutes.
Notes
  1. You can re-knead leftovers dough and shape small brioches.
Cookingmesoftly http://www.cookingmesoftly.it/
brioches di rose 5brioches di rose 6brioches di rose 7brioches di rose 8brioches di rose 9brioches di rose 10brioches di rose 11brioches di rose 12fiori

Crostata Caraibi 1

Caribbean tart

If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes.
The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.

Crostata Caraibi 1

Crostata Caraibi 2

Crostata Caraibi 3

Caribbean tart - serves 6/8
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Ingredients
  1. - Pâte sucrée -
  2. 1 ¾ cup (230 g) pastry flour
  3. ½ cup (115 g) soft unsalted butter
  4. ½ cup (60 g) icing sugar
  5. a generous ¼ cup (30 g) almond powder
  6. 1 small whole egg (1.5 oz - 45 g) lightly beaten
  7. pinch of salt
  8. - Coconut filling -
  9. 1 medium egg white, room temperature
  10. 9,5 tbsp (60 g) shredded coconut
  11. 4 tbsp (60 g) superfine granulated sugar
  12. 3 tbsp (40 g) coconut puree
  13. - Pineapple/passion fruit compote -
  14. 5.5 oz (150 g) fresh small pineapple cubes
  15. 3 tbsp (30 g) passion fruit puree
  16. grated zest from ½ lime
  17. 2 tsp (10 g) superfine granulated sugar
  18. 3 tbsp + 1 tsp (50 g) water
  19. 2 tsp (5 g) maizena
  20. 2 tsp (10 g) superfine granulated sugar, extra
  21. 1 g Nh pectin
  22. 2 tsp (10 g) water, extra
  23. - Pineapple brunoise -
  24. generous 3 oz (90 g) fresh small pineapple cubes
  25. - Coconut mousse -
  26. 1 cup (250 g) coconut puree
  27. ½ cup + 1 tbsp (68 g) superfine granulated sugar
  28. 5.5 g gelatin sheets, gold strenght, 200 bloom (1.02%)
  29. 1 cup (225 g) whipping cream
  30. - Neutral nappage -
  31. 12 g gelatin sheets, gold strenght, 200 bloom (2.5%)
  32. 1 cup + 2 tbsp + 2 tsp (240 g) superfine granulated sugar
  33. 1 cup + 1 tbsp (240 g) water
Instructions
  1. - Pâte sucrée -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
  3. Gradually add beaten egg and when it is well combined, add flours and salt.
  4. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.
  5. - To line the pastry ring -
  6. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  7. Roll the dough gently until you have an even 3-4 mm thickness
  8. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  9. Using the knife, remove the over hanging pastry.
  10. Prick the base with a fork and refrigerate for 1 hour.
  11. - Coconut filling -
  12. With a fork, lightly whisk the egg white.
  13. Add shredded coconut, sugar, coconut puree and mix to combine.
  14. - To bake -
  15. Heat fan oven to 340 F - 170°C.
  16. Bake the tart shell for 10/12 minutes.
  17. Fill the tart shell halfway with coconut filling (you will have some leftovers) and bake for 18/20 minutes.
  18. Let completely cool before removing the pastry ring.
  19. - Pineapple/passion fruit compote -
  20. In a small saucepan, place 5.5 oz (150 g) fresh pineapple cubes, passion fruit puree, lime zest,
  21. 2 tsp (10 g) superfine granulated sugar and 3 tbsp + 1 tsp (50 g) water and cook for about 20-25 minutes, stirring constantly.
  22. Blend the mixture with a hand blender.
  23. In a small saucepan, place maizena, remaining sugar, pectin and remaining water and mix to combine.
  24. Add the pineapple blended mixture and boil for a couple of minutes on medium heat.
  25. Remove from the stove, add the pineapple brunoise and combine.
  26. Spread the mixture in the tart shell (over the coconut filling).
  27. - Coconut mousse -
  28. Soak gelatin sheets in cold water.
  29. On medium saucepan, heat coconut puree and sugar to melt.
  30. Add wringed gelatin sheets and mix to combine.
  31. When the mixture reaches 85F - 30°C, whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
  32. Pour the mousse in the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) and freeze.
  33. - Neutral nappage -
  34. Soak gelatin sheets in cold water.
  35. In a small saucepan bring water and sugar to 218F - 103°C.
  36. Remove from the heat and when the mixture reaches 160F - 70°C, add wringed gelatin sheets and stir to melt.
  37. Let cool the nappage to glaze.
  38. - To assemble -
  39. Place the tart on a serving plate and brush the surface with neutral glaze (not the neutral nappage)
  40. and sprinkle the edges of the tart with shredded coconut.
  41. Remove the frozen mousse from the silicone mould (or the pastry ring) and place on a rack.
  42. Glaze the coconut dome with neutral nappage at 100F-105F - 38-40°C.
  43. Wait some seconds, then with a knife, clean the edges.and using a spatula, gently, lay the mousse on the tart.
  44. Garnish as you prefer.
  45. - To serve -
  46. Refrigerate for 6-8 hours to allow the cake bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata Caraibi 4Crostata Caraibi 5