New-School Sweets by Vinesh Johny & Andrés Lara
Author:Vinesh Johny & Andrés Lara [Johny, Vinesh & Lara, Andrés]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-10-15T00:00:00+00:00
MASCARPONE COMFORT
CAKE
Yield: 1 cake
Mold: 6-inch (15¼-cm) round cake tin
Smoothie bowls are all the rage these days, and we totally approve. Theyâre full of fruit so they feel healthy, but theyâre also full of creamy sweetness to soothe your palate, and with such a massive variety, everyone seems to have their own favorite. Our favorite smoothie bowl involves chopped up strawberries and a spoonful of mascarpone to give it some extra richness, but it wasnât long until we realized this would also make for a stunning dessert recipe. This elegant creation takes the best parts of a creamy smoothie bowl and combines it with the best parts of a moist and delicious cake. Itâs both refreshing and soothing; we definitely approve.
Mascarpone Chantilly
1 tbsp (6 g) gelatin
2 tbsp + 1 tsp (36 g) cold water
1¼ cups (300 g) heavy cream
¼ cup (50 g) granulated sugar
1 vanilla bean pod (see Quick Reference Notes, here)
1â cups (300 g) mascarpone cheese
Vanilla Sponge
Butter, for greasing tins
6 eggs
¾ cup + 1 tbsp + 1 tsp (165 g) granulated sugar
1 vanilla bean pod (see Quick Reference Notes, here)
1½ cups (195 g) all-purpose flour, sifted
â tsp sea salt
2 tbsp (30 g) vegetable oil
Soaking Syrup
½ cup (100 g) granulated sugar
â cup + 1 tbsp + ½ tsp (175 g) water
1 tbsp + ½ tsp (25 g) honey
Zest of ½ a lemon
Strawberry Confit
¾ cup (125 g) strawberries, sliced
¼ cup (50 g) granulated sugar, divided
1¾ tsp (5 g) pectin
½ tsp lemon juice
Fresh strawberries, sliced, for garnish
For the Mascarpone Chantilly. In a small bowl, add the gelatin and water, letting the gelatin bloom for 5 minutes, until it absorbs the water and swells. Next up, in a saucepan heat the cream with the granulated sugar and vanilla over medium heat and bring to a simmer. Stir in the bloomed gelatin and allow it to fully dissolve. Pour the mascarpone cheese in as well, and use a hand blender to whip everything up to a smooth, creamy texture. Keep it in the refrigerator overnight before using.
For the Vanilla Sponge. Preheat the oven to 320°F (160°C). Grease three tins with butter and set them aside. In a stand mixer with a whisk attachment, add the eggs, granulated sugar and vanilla. Whip until the mix doubles in volume and you notice it forms ribbons falling from the whisk. At that point, gently fold in the all-purpose flour and salt, taking care to avoid any lumps. Add the oil gradually in a thin stream, and mix until fully incorporated. Portion the batter between the three tins so each is about halfway full. Bake immediately for 30 to 35 minutes, until the cakes are golden brown. Use a cake tester to check if the baking is done, or use a probe thermometer to know when the cakes reach 203°F (95°C). After baking, let the cakes cool and demold them carefully.
For the Soaking Syrup. In a saucepan over medium heat, add the granulated sugar, water, honey and lemon zest until the sugar is completely dissolved. Turn off the heat,
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Biscuits: A Savor the South Cookbook by Belinda Ellis(3891)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3081)
BraveTart by Stella Parks(2962)
Bake with Anna Olson by Anna Olson(2920)
Panini by Carlo Middione(2818)
Nigella Bites (Nigella Collection) by Nigella Lawson(2759)
Momofuku by David Chang(2757)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(2715)
Bread Revolution by Peter Reinhart(2623)
Sweet by Ottolenghi Yotam & Goh Helen(2507)
Classic by Mary Berry(2488)
Best of Jane Grigson by Jane Grigson(2461)
The Bread Bible by Rose Levy Beranbaum(2460)
Flavor Flours by Alice Medrich(2329)
Martha Stewart's Baking Handbook by Martha Stewart(2316)
Betty Crocker's Good and Easy Cook Book by Betty Crocker(2269)
Sweet by Valerie Gordon(2007)
Baking by Hand by Andy King(1895)
Taste of Home Brownies & Bars by Editors at Taste of Home(1803)