Oven baked apples
2020-08-13 / test@t
Dessert based on "Isfahan"
The unique dessert "Isfahan" is named after the legendary city of roses; the petals of these flowers are one of the main ingredients of the French sweetness. It was created by the famous Parisian confectioner Pierre Herme. In my version, rose petals are used as decoration, and raspberry is one of the main ingredients.
Ingredients
- cream (35% fat; 115 g - crème brulee; 100 g - raspberry mousse; 130 g - creamy caramel) 345 ml
- milk (115 g - creme brulee, 90 g - glaze) 205 ml
- vanilla (pod) 1 pc.
- egg yolk (4 - creme brulee; 2 - raspberry mousse) 6 pcs.
- sugar (25 g crème brulee; 50 g - Dacquoise biscuit; 50 g - creamy caramel) 125 g
- raspberries 500 g
- icing sugar (30 g - for raspberries; 50 g biscuit "Dacquoise"; 100 g - raspberry mousse) 180 g
- white chocolate (100 g - for a crispy insert, 100 g - creamy caramel, 100 g - glaze) - 300 g 300 g
- butter (25 g - for a crispy insert, 30 g - glaze) 55 g
- honey (20 g - for a crispy insert, 30 g - glaze) 50 g
- cornflakes (for a crispy insert) 60 g
- almond flour (biscuit "Dacquoise") 80 g
- wheat flour (biscuit "Dacquoise") 15 g
- egg white (100 g - biscuit "Dacquoise", 100 g - raspberry mousse) 200 g
- corn starch (raspberry mousse) 17 g
- gelatin (3 sheets of leaf or 5 g of powder - raspberry mousse; 1.5 sheet or 3 g of powdered gelatin - glaze) 7.5 g
STEP-BY-STEP COOKING RECIPE
Step 1
To prepare a crispy white chocolate insert, melt the chocolate and butter in a water bath, add liquid honey, and stir. Then add chopped cornflakes, mix well. Spread the prepared mixture evenly on cling film, cover with a second layer of film on top and smooth with a rolling pin to a thickness of 3 mm. Send to refrigerator until completely frozen.
Step 2
To prepare crème brulee, pour milk, cream into a saucepan, put the opened vanilla pod with the seeds and bring to a boil. Cover and leave for 1 hour to flavor. Preheat oven to 150 ° C. Stir, lightly beat sugar and egg yolks until smooth. Remove the vanilla pod from the milk mixture, then pour it into the yolk mixture in a thin stream, continuing the whipping process. Fill a silicone mold with creme brulee with dimensions: 20 cm - length, 8 cm - width, height - 6 cm. Put it in a water bath (with hot water) in a larger mold, bake for about 1.5 hours. The finished crème brulee insert should be rosy, but the middle should remain jelly-like. Cool the workpiece and put it into the freezer until it solidifies completely, but for at least 12 hours.
Step 3
Puree the raspberries, then rub through a sieve, mix with powdered sugar (the amount is regulated by taste) and put in the refrigerator. In total, you need 500 g of raspberries.
Step 4
Preheat the oven to 180 ° C to prepare the almond biscuit on the whites. Sift almond flour and powdered sugar together, sift wheat flour here. Beat the whites until soft peaks, then, continuing the beating process, gradually add sugar in portions. Proteins should keep the shape of hard peaks. Combine proteins and almond flour mixture, gently stir with a spatula from top to bottom. Put the dough on a baking sheet lined with parchment paper, the thickness of the dough should be about 5-8 mm and the size according to your shape (make a preliminary pattern). Bake for about 15 minutes until light golden brown.
Step 5
Put the hot sponge cake on the work surface with parchment paper up, then remove it. Cut off 2/3 of the hot biscuit and place in a mold for assembling (size: 20 cm - length, 10 cm - width, height - 6), covered with cling film. The remaining 1/3 of the biscuit will be the bottom of the dessert.
Step 6
To make the raspberry mousse, stir the egg yolks with the cornstarch. Heat the cream in a small saucepan and immediately pour a small amount into the yolks in a thin stream, stirring vigorously. Then pour the resulting mixture back into a saucepan and put in a water bath, stirring constantly with a whisk until thickened. Cool to room temperature. Combine 2/3 of the raspberry puree with the cooled yolk-cream mixture. Dissolve gelatin in a small amount of raspberry juice over the fire without boiling, then combine with the berry mixture, stirring thoroughly. Beat the whites slightly until light foam. Then, while continuing the whisking process, gradually add sugar. Continue whisking the whites until stiff peaks form. Put 1/3 of the proteins in the berry mixture and stir. Then add the rest of the proteins and mix gently with a spatula until fully combined.
Step 7
The mold for assembly must first be wrapped with cling film, a biscuit is laid out on 3 sides in it, on the bottom of which put a few tablespoons of mousse, just to cover the bottom. Put the frozen and pre-cut crème brulee blank on top in the center of the mold so that 1 cm is left on both sides to the edges. Put a thin layer of raspberry puree on top, then cover the raspberry layer with mousse. Top with frozen crispy white chocolate base with cornflakes, cut to size. Cover with a layer of mousse. Put in the freezer for 12 hours.
Step 8
To prepare creamy caramel, pour sugar in an even layer into a frying pan and put on medium heat. When heating the mixture, do not stir, make sure that the sugar melts evenly and acquires an amber color. Then gently pour in the cream, warmed to almost a boil. Stir the mixture constantly. Break white chocolate into a saucepan, pour hot caramel, mix until smooth. Apply creamy caramel on top of the well-cured mousse. Cover with the remaining strip of biscuit and press down to spread the caramel all over the bottom. Put in the freezer for a day.
Step 9
To prepare the glaze, break the chocolate coarsely, add the butter into cubes. Bring milk and honey to a boil, remove from heat. Add gelatin to the slightly cooled mixture and stir until it is completely dissolved. Combine the milk-gelatin mixture with the chocolate-butter mixture, stir until smooth, homogeneous. Cool slightly. Cover the frozen dessert base with icing and garnish with rose petals.
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