2020-08-13 / test@t

Sponge cake and pistachio cookies with pickled berries and sabayon sauce

Sponge cake and pistachio biscuits with pickled berries and sabayon sauce are an exceptionally festive dessert. The process of its preparation will not seem so long and laborious to you, if you strictly follow the instructions.And the unusual combination of tender biscuit, no less tender sabayon sauce with nut cookies and summer berries will be appreciated by all your guests, without exception.

Ingredients

100 g each red and black currant, cherry, blackberry
200 g small strawberries
30 g of sugar
3 g citric acid
200 g of berry sorbet and ice cream
90 g protein
60 g yolks
75 g flour
75 g regular sugar
25 g of brown sugar
85 g ground almonds
40 g ground peeled unsalted pistachios
100 g flour
90 g butter
100 g of sugar
a pinch of salt
100 g yolks
10 g butter
100 g of sugar
20 g peeled unsalted pistachios
150 g cream with a fat content of 33%

STEP-BY-STEP COOKING RECIPE

Step 1

Slightly soften sorbet and ice cream at room temperature, mix in a blender bowl until smooth. Transfer to a container and place in the freezer for 1.5-2 hours.

Step 2

Cut the berries (with the exception of currants) into small equal pieces. Mix all the berries gently in a bowl.

Step 3

Grind the sugar with citric acid. Add to the berries and stir the contents while shaking the bowl. Refrigerate for 1.5 hours. Every 30 minutes. take out the bowl and, shaking, mix the contents.

Step 4

For nut cookies, combine all the ingredients in a food processor bowl with a kneading attachment, or quickly knead the dough with a silicone spatula. Rub the dough through a coarse sieve onto a board.

Step 5

Form with the resulting pastry noodles. Transfer to a silicone mat and place in the freezer for 1 hour.

Step 6

For the biscuit, beat the egg whites and regular sugar until firm. Whisk the yolks with brown sugar until fluffy and creamy. In three steps, gently stirring with a spatula from bottom to top, add the whipped whites to the yolks. Mix with flour to make a smooth dough.

Step 7

Spread the dough over a baking sheet lined with baking paper. You should get an even layer 1 cm thick. Bake in the oven at 180 ° С for 7-10 minutes. Remove from oven and cool completely.

Step 8

Bake walnut cookies in the oven at 165 ° C, 14-15 minutes. Let cool completely and break it into medium pieces.

Step 9

For the sugar sabayon sauce and 10 ml of water, boil the syrup to a temperature of 130 ° C. Whisk the yolks white. Gently, with constant stirring, pour the syrup into them. Beat for another 1 minute. Cool to nearly room temperature.

Step 10

Grind the pistachios in a blender. Add butter. Mix until smooth. Whip the cream until fluffy (do not whip them completely, they should not be too dense). Add the pistachio paste to the egg and sugar mixture. Stir. Add cream and stir gently.

Step 11

Cut the circles out of the biscuit layer with tins 6–7 cm in diameter. Place 1 mug on each plate. Pour with berry juice and lay out the berries. Then another biscuit with berries on it again. Drizzle with sabayon sauce, sprinkle with cookie crumbs and garnish with a ball or dumplings made from a mixture of ice cream and sorbet. Serve immediately.

Preparation time

Cooking time

Servings

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