Goose baked with tangerines
2020-08-13 / test@t
Cake "Raspberry, lime, coconut"
Light and airy with a slight raspberry sourness. Pleasant light aftertaste. The cake is 20 cm in diameter, about 7 cm high.
Ingredients
- * biscuits for streusel:
- almond flour 60 g
- flour 60 g
- sugar 60 g
- butter 60 g
- * crustaline base:
- Streusel biscuits all
- almonds 25 g
- almond paste 100 g
- waffle crumb 25 g
- milk chocolate 90 g
- * raspberry confit:
- raspberry puree 400 g
- sugar 176 g
- pectin 8 g
- mint 3 sprigs
- * lime cream:
- lime juice 70 g
- peel of 3 limes, gelatin 4 g
- cream 33% 120 g
- white chocolate 200 g
- * coconut mousse:
- milk 90 g
- sugar 40 g
- coconut flakes 30 g
- gelatin 10 g
- coconut puree 255 g
- white rum 30 g
- cream 33% 450 g
STEP-BY-STEP COOKING RECIPE
Step 1
For Streisel cookies, mix all the ingredients (flour, almond flour, butter, sugar). If the mass is too soft, refrigerate it for 20 minutes in the freezer. Roll balls about 2 cm in diameter, put on a baking sheet, leaving a distance between them. Bake in an oven preheated to 180 ° until golden brown.
Step 2
For the raspberry confit, bring the raspberry puree to a boil with the mint sprigs. Mix sugar with pectin and drizzle into heated raspberry puree. Boil the mixture over medium heat until thickened. Remove the mint, pour the confit into an 18 cm mold and send it to the freezer until completely frozen.
Step 3
For lime cream, soak gelatin in water in a ratio of 1 to 6. Pour lime juice together with the zest into a saucepan and heat, add cream and boil the mixture. Pour the mixture over white chocolate, stir until completely dissolved, add gelatin and punch with a blender. Cool the cream to 30 ° (to speed up the process, you can put the dishes with the cream in ice water). Then carefully pour the mixture onto the raspberry confit and freeze.
Step 4
Preparing the crustaline base. Coarsely chop the almonds. Break the streusel cookies into large pieces. Melt milk chocolate in a water bath. Place almonds, cookies, waffle crumbs, chocolate and almond paste in one bowl and mix gently. Put 2/3 of the mass in a 20 cm mold, flatten, place an 18 cm ring on top and place the rest between the mold and the ring, tamping slightly so that the mass does not fall apart. Place the base in the freezer until completely frozen.
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