White biscuit with creamy berry mousse

White biscuit with creamy berry mousse


Ingredients:
2 large eggs
70 gr. flour
50 gr. Sahara
2 tablespoons water
Currant mousse:
350 gr. peeled red currant
500 ml cream
80 — 100 gr. powdered sugar (depending on taste preferences)
3 teaspoons gelatin
100 ml of boiling water
Butter cream:
500 ml cream 33%
2-3 tablespoons of powdered sugar
2 teaspoons gelatin
100 ml of boiling water
Marmalade:
400 gr. peeled red currant
1 red jelly
400 ml of boiling water
Additionally:
oblong cookies
Prepare a split shape with a diameter of 22-23 cm, cover with parchment paper.
Eggs beat up with sugar until light and furry (about 5-6 minutes), and then add water to them and quickly whip.
In the egg mixture add the sifted flour and mix at a low speed mixer only until a combination of ingredients.
Pour the dough into a prepared form and put in a preheated oven to 180 degrees.
Bake for approx. 15-17 minutes (before the dry stick).
Ready
biscuit then cool gently to remove the mold rings, turn on
board and remove the parchment paper, zatam again to vein in the form.
Prepare a detachable shape with a diameter of 18 cm to cover the food film and hang it on the sides of the mold.
Place the currant berries in the shape. Melt the jelly in boiling water and mix thoroughly.
If the mixture turns out to be rare, you can add another half a teaspoon of gelatin.
When
The jelly will start to harden and there will be no more liquid, pour it out
on the currant and immediately put in the refrigerator (or even the first 10
minutes into the freezer).
Cool it until the jelly hardens completely.
Grind the currant in a puree, and then rub it through a fine sieve to separate the mousse from the seeds.
Add mousse sugar powder and mix.
Dissolve gelatin in boiling water and cool to room temperature.
Beat
cream to hard peaks and then separate half and add to it mousse
currants in combination with gelatin and mix, only before the combination.
Mass
lay on the biscuit and level the surface. Put in the fridge for
15 minutes, so that the mass froze, and then put on her cookies.
Melt the remaining gelatin in boiling water and cool it to room temperature and add to them 3 tablespoons cream.
In the second part of the cream, add gelatin. Immediately put the mass on the cookie and flatten.
Put the cake in the fridge for half an hour.
When the top layer hardens, lay on it currant jelly.
Decorate at will.
Bon Appetit

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