New-School Sweets by Vinesh Johny & Andrés Lara

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. They’re full of fruit so they feel healthy, but they’re 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 wasn’t 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. It’s 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)

1⅓ 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

⅔ tsp sea salt

2 tbsp (30 g) vegetable oil

Soaking Syrup

½ cup (100 g) granulated sugar

⅔ 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,



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