Sea buckthorn dessert

75 - 150 минут 6 порции

This dessert was presented to me in casting "Master chef " season 5. I really hope that I have not left the judges indifferent to this creation... however, while waiting for the results, I present the recipe of the dessert on Your court! Help yourself!

for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day

Ingredients for Sea buckthorn dessert

Step by step instruction of cooking Sea buckthorn dessert

Шаг 1

Start cooking masterpiece from the base of Savoiardi cake. I recommend cooking it during the day or in the evening so it can dry well to collect the entire dessert and stayed crunchy in it!
We will need the following ingredients: eggs, sugar, flour and powdered sugar for topping.
Yolks separate from proteins and whisk them well with half the sugar until white and increased in volume.

Шаг 2

Separately, beat the whites, adding remaining sugar until stable peak with gently combine with the yolk mass, to avoid air bubbles!

Шаг 3

Sift the flour into the mass and gently stir with a silicone spatula. Uniformity is not sought, it is not necessary. The dough should be this consistency. If we long to interfere, it will become liquid and will not rise when baking.

Шаг 4

Using a pastry bag otkryvaem on parchment "snail" (do not forget to draw/cut around the circles of the desired size in the form of a cooking ring, which will collect our dessert)!

Шаг 5

Sift powdered sugar on the deposited "snails" and send in a preheated 170 degree oven for 15-20 minutes, depending on size and thickness of the deposited test!
Ready biscuits leave at room temperature until cool.

Шаг 6

Gather the necessary ingredients for the preparation of kremu.
Cremo, similar to a mousse, but to be prepared on the basis of the yolks boiled in sugar syrup.
Gelatin pour a small amount of water for swelling.

Шаг 7

Whisk the egg yolks until smooth. Separately cook sugar syrup and bring it to 115 degrees. Continuing to whisk the egg yolks, enter the syrup and whisk to cool the mass about 40 degrees.
Add the cream cheese and butter, bring to homogeneity.
Dissolve the gelatin in the microwave and mixed it to bulk.

Шаг 8

Separately whisk the cream until stable peak and mixed them in bulk.

Шаг 9

Using a pastry bag with plain nozzle otkryvaem, kremu in silicone molds and put into freezer.

Шаг 10

Proceed to sea buckthorn mousse. I use candied sea buckthorn 1:1.

Шаг 11

Gelatin pour a small amount of water for swelling.

Шаг 12

Prepare the Italian meringue. In a small saucepan, combine water with sugar and making syrup up to 118 degrees. If there is no thermometer, check the skiers fingers caramel ball.

Шаг 13

In parallel, whisk whites to soft peak and enter a thin stream of syrup the desired temperature, continuing to whisk the egg whites on high speed until a stable peak and airy meringue. Put into the fridge to cool down!

Шаг 14

Sea buckthorn warmed up before full dissolution of sugar at constant stirring and pour to swollen gelatin. Bring the weight up to homogeneity, spreading thus gelatin. Set aside until cool sea buckthorn pulp.

Шаг 15

The cooled sea buckthorn mixed meringue and whipped cream separately.

Шаг 16

Get a delicate and airy mousse.

Шаг 17

All of our well prepared and we collect our dessert in the culinary ring, pre shots his the edge (acetate) tape.
Spread the biscuit and a little sea buckthorn mousse. Recoverable, kremu from silicon molds and set in the center of the future cupcake.
Completely cover with sea buckthorn mousse, level the surface and put into the freezer overnight!

Шаг 18

Gather the necessary ingredients for a mirrored glaze.
Gelatin pour a small amount of water for swelling.

Шаг 19

Combine in a saucepan the cream, sugar syrup and glucose. The dye should be mixed gently and bring to a boil. Using a strainer pour in the swollen gelatin. Silicone spatula stir, dissolving the gelatin and bring to homogeneity.

Шаг 20

Introduce the chocolate and again mix well until it dissolves. If necessary, use immersion blender, but do this carefully so as not to make a huge amount of bubbles!
If we see them on the surface of mirror glaze, then get rid of them using cling film covering the surface of the glaze - they will remain on the film, and we get a smooth mirror glaze

Шаг 21

Pour into a jug and leave to cool down to about 30-32 degrees.

Шаг 22

Our extracted billet from the freezer, remove the border tape and mounted on the bars.

Шаг 23

Gently pour the cooled glaze desserts.