Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream.
Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries.
A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts.
Recipes by Luca Montersino, but the biscuit Joconde: the recipes comes from http://pucebleue-jenreprendraibienunbout.blogspot.it/2013/06/charlotte-fruits-rouges-pistache.html.
Red cherry - serves 8
2016-08-29 14:18:37
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Ingredients
- - Pistachio Joconde biscuit -
- ½ cup (50 g) almond powder
- 1/3 cup + 1 tbs (50 g) icing sugar
- 1 tbs + 1 tsp (15 g) pastry flour
- 1 big whole egg (2.5 oz-65 g)
- 1 tbs (15 g) pistachio paste
- a scant tbs (10 g) unsalted butter
- ¼ cup (50 g) egg whites, room temperature
- 2 tsp (10 g) superfine granulated sugar
- a pinch of salt
- - Yogurt chantilly -
- ½ cup + ½ tbs (122 g) whipping cream
- ½ cup (122 g) plain yogurt
- 2 tbs (29 g) superfine granulated sugar
- 1.5 sheets (2.7 g) gelatin sheets (gelatin is 1% of the mixture)
- - white chocolate croustillant -
- 4.8 oz (135 g) white chocolate
- 2.5 oz (65 g) corn flakes
- - Morello cherry and white chocolate bavarian cream-
- ½ cup + 2.5 tsp (138 g) morello cherry puree
- 1/3 cup + 2 tsp (86 g) whole fat milk
- 3 medium (52 g) egg yolks
- 2 tbs + 2 tsp (35 g) superfine granulated sugar
- 4 oz (117 g) white chocolate
- 3 sheets (6 g) gelatin sheets (gelatin is 0.8% of the mixture)
- 1.5 cups (323 g) whipping cream
Instructions
- - Pistachio Joconde biscuit -
- Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
- (9x12 in- 30x22 cm.) with baking paper.
- Melt butter and set aside.
- In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
- Add egg, pistachio paste and mix until you get a smooth mixture.
- Add melted butter and stir to combine.
- Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
- Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
- Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
- Use an offset spatula and gently spread the batter in the center of the tray.
- Bake for 12 minutes (I did 14-15 minutes).
- Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
- Wrap in clingfilm and freeze.
- - Yogurt chantilly -
- Wrap with clingfilm the bottom of a pastry ring 6.5 inches-16 cm. and set aside.
- Soak gelatin leaves in cold water.
- Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
- Wring gently gelatin sheets to remove excess water, than fold soften gelatin into yogurt and stir to combine.
- Add remaining cold yogurt and mix to combine.
- Whip cream until soft peaks form.
- Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine.
- Pour the yogurt chanitlly into the prepared ring, smooth with a small spatula and freeze.
- - White chocolate croustillant -
- Melt white chocolate and crumble corn flakes with your hands.
- Combine both in a mixing bowl until you get a homogeneus mixture.
- Spread between two baking sheets and flatten with a rolling pin.
- Refrigerate to set, then cut a 6.5 inches-16 cm. round disc and freeze.
- - Morello cherry and white chocolate bavarian cream -
- Soak gelatin leaves in cold water.
- In a small sauce pan, stir milk with morello cherry puree and heat on a low heat.
- In a small bowl, mix eggyolks with sugar.
- Pour the hot mixture milk/cherry over egg yolks, whisking constantly.
- Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
- When the mixture reaches 179.5 F - 82°C remove from the heat, add white chocolate and stir to melt.
- When the mixture reaches 140F - 60°C, add wringed gelatin sheets and stir to combine.
- When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
- - To assemble -
- Lay the mould on a baking tray.
- Pour a part of the bavarian cream into the mould and let set for a few minutes in the freezer.
- In the center, insert the frozen yogurt chantilly and press a little.
- Cover with bavarian cream, add white chocolate croustillant, then Joconde biscuit.
- Press lightly then freeze.
- - To serve -
- Remove the cake from the mould and invert on a serving plate.
- Spray the cake with red cherry spray and refrigerate for 8/12 hours.
- To serve at 40F/4°C.
Notes
- White chocolate croustillant: the recipe is generous.
- You can get a 6.5 inches (16 cm), or 7 inches (18 cm) or 8 inches (20 cm) round disc.
- Yogurt chantilly: according to me, it is too thick. You can reduce ¼.
- Bavarian cream: you will have 7 oz (190 g) lefovers.
- I use Silikomart silicone mould called Vortex.
- You can use a 7 inches (18 cm) round pastry ring,
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