Cakes, Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte
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Blueberry

A creamy, stunning and gorgeous dessert, perfectly balanced with white peaches and blueberries.
To moisten the sponge, I choose a blueberry home made compote, but you can use store bought jam.
The dessert is not difficult to prepare, plan the steps and everything will be easier.

blueberry

Blueberry

Blueberry - serves 6/8
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Ingredients
  1. - For the sponge -
  2. 5 medium (90 g) egg yolks
  3. ¾ cup (90 g) pastry flour
  4. 2.5 tbs (22,5 g) corn starch (maizena)
  5. 2/3 cup (135 g) egg whites
  6. ½ cup + 2 tsp (110 g) superfine granulated sugar
  7. - Blueberries compote -
  8. 3 oz (80 g) fresh blackberries
  9. 3 scant tbs (40 g) superfine granulated sugar
  10. 1 tbs water
  11. - Blueberries cremoso -
  12. 1 medium + 1 large (1.5 oz - 44 g) egg yolks
  13. 1 medium (2 oz - 55 g) whole egg
  14. ¼ cup + 1.5 tbs (72 g) superfine granulated sugar
  15. ¼ cup + 1 tbs (66 g) heavy cream
  16. ½ cup (121 g) blackberries puree
  17. 1.5 tbs (22 g) soft unsalted butter
  18. 1 sheet (2.02 g) gelatin sheets (0.6%)
  19. - Blueberries jelly -
  20. ½ cup + 1.5 tbs (142 g) blackberries puree
  21. 2.5 tbs (37 g) superfine granulated sugar
  22. 2 tbs (17 g) dextrose (or granulated sugar)
  23. 1.5 + 1/4 sheets (3.5 g) gelatin sheets (1.8%)
  24. - White peaches bavarian cream -
  25. 1.5 cups (358 g) white peaches puree
  26. 6 medium (scant 4 oz-108 g) eggyolks
  27. ½ cup + 2 tsp (108 g) superfine granulated sugar
  28. 1 cup + 3 tbs (286 g) whipping cream
  29. 5+1/4 sheets (10,5 g) gelatin sheets (1.2%)
  30. - Mirror white chocolate glaze -
  31. 4 tbs + 2 tsp (55 g) water
  32. 3 tbs (46 g) superfine granulated sugar
  33. a scant ¼ cup (64 g) glucose syrup
  34. 1/8 cup (36.5 g) sweetened condensed milk
  35. 2.4 oz (66 g) white chocolate
  36. 2 sheets (4.2 g) gelatin sheets (1.6%)
  37. powder white food colour (titanium dioxide)
Instructions
  1. - For the sponge -
  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.
  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 (12x16 inches - 30x40 cm.) with baking paper.
  10. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 4-5 minutes (I baked for 7 minutes).
  11. Let cool and remove baking paper.
  12. With a7 inches-16 cm. round pastry ring, cut a round disc.
  13. Spread an even layer of blueberry compote and freeze.
  14. - Blueberries compote -
  15. In a small saucepan put all the ingredients and let simmer on a low heat for 5-6 minutes, stirring from time to time.
  16. Let cool completely.
  17. Refrigerate.
  18. - Blueberries cremoso -
  19. Use clingfilm to fit the bottom of a round pastry ring 5.5 inches - 14 cm. in diameter and set aside.
  20. Soak gelatin sheet in cold water.
  21. In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  22. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  23. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  24. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  25. Add soft butter and blend once again.
  26. Refrigerate for about 4 hours.
  27. Pour the mixture in the prepared ring, until ½ inch-1 cm. thick and refrigerate until completely set or freeze.
  28. - Blueberries jelly -
  29. Soak gelatin sheets in cold water.
  30. Heat a part of blackberries 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.
  34. Let cool until 86F-30°C/ 95F-35°C.
  35. Pour the jelly over the blackberries cremoso, ¼ inch – ½ cm. thick and freeze.
  36. - White peaches bavarian cream -
  37. Soak gelatin sheets in cold water.
  38. In a saucepan, on a low heat , heat peaches purée.
  39. In a madium bowl, mix egg yolks with sugar until you get a smooth mixture.
  40. Pour hot fruit purée over egg yolks, whisking constantly.
  41. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  42. When the mixture reaches 179.5 F - 82°C remove from the heat, cool in a ice water bath until 150F-65°C.
  43. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  44. When custard reaches 77 F - 25°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, the add the rest of the whipped cream and gently mix to combine.
  45. - White chocolate mirror glaze -
  46. Soak gelatin in cold water.
  47. In a medium saucepan bring to boil water, sugar and glucose syrup.
  48. Remove from the stove, add condensed milk and mix to combine.
  49. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate, wringed gelatin sheets and white food colour.
  50. Blend the mixture with a hand blender to combine.
  51. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  52. Cover with plastic wrap and refrigerate overnight.
  53. - To assemble -
  54. Pour half the bavarian cream into the mould and freeze 10 minutes to set.
  55. Insert in the middle the frozen blackberries cremoso with the jelly (cremoso downward) and press a little.
  56. Pour the remaining bavarian cream, then add the sponge.
  57. Press a little and freeze.
  58. - To serve -
  59. Remove the frozen dessert from the mould and invert on a wire rack.
  60. Spray the cake with blue cocoa butter.
  61. Heat the glaze to 90F - 32°C and glaze half the cake.
  62. Garnish as you prefer with fresh blackberries.
  63. Refrigerate for 12/24 hours to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  64. To serve to 40F / +4°C.
Notes
  1. Biscuit: you will get 2 round circles 7 inches-18 cm or 2 squares 6.5 inches-16cm.
  2. Blackberries compote: 1 tbs lefover.
  3. Blackberries cremoso: 2 coffee cups lefovers.
  4. Blackberries jelly: 8 half-speres 1.5 inches-3 cm.
  5. I think the layers inside are too thick.
  6. If you prefer, you can reduce abot ¼.
  7. I used a silicone mould, 7 inches-18 cm and 2.5 inches-6.5 cm in heigh.
  8. You can use instead of, a silicone Silikomart mould for Genoise or a 7 inches-18 cm. pastry ring.
Cookingmesoftly http://www.cookingmesoftly.it/
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