http___www.justcakegirl.com_slana-mousse-torta__1.xml
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A couple days ago, I went to a lovely french-speaking meetup here in Toronto in a great pastry shop to talk about life and eat a few Galette des Rois slices. In a certain part of the conversation, one of the ladies mentioned that she was going to make a roadtrip from Nova Scotia to British Columbia in the weeks to come. I don’t expect you to know geography pretty well, but that basically means that she would cross Canada from west to east. If you happened to look at the maps recently, this is pretty much a HUGE trip. I couldn’t feel more excited for her, but it happened to me that I know very little of Canada myself. If you’ve been around here for sometime, you’ll know that I’m quite the traveller and lived in a few countries in the past few years. Even though I consider myself to have travelled quite a lot in my home country, Brazil, I didn’t travel as much in the other places I’ve lived: Russia, France and now, Canada. Trying now to fix this little problem I have, last weekend I took a short weekend trip to Montréal. I was particularly excited to go to Québec for lots and lots of reasons, but eating there was definitely in the top of my list. I had a sublime Kouign Amann (you probably know I love it by now), lots of no-cheese Poutine and a few wonderful pastries as well. A few too many, I’m afraid to say. The store I’ve been is the real deal, French pastries at its best. And while there, I’ve ordered a raspberry-passion fruit tart very, very close to the one I made at school last June that made me feel a couple flashbacks here and there. Oh dear! A couple weeks ago I was taking some pictures for my personal portfolio and I decided to make a version of this tart, but with some raspberry mousse on top. The combination of passion fruit and raspberry is so perfect, I don’t know why I never tried this before. Passion fruit is quite popular in Brazil as you can imagine, but it’s always paired with some kind of chocolate. I would never think about having it with raspberries, but I’m happy some people managed to pull this off. I have to say the tart was absolutely delicious, and despite looking all-so-fancy, it is not too much trouble to make it in fact. You will need to plan in advance and make it in several small steps of course (or have a powerful freezer, which I don’t have), but with basic pastry skills you can pull this out without too many issues. You may feel a little bit scared to try it, since it has all these layers and the chocolate decoration on top, but… worst case scenario? You try to make it, it doesn’t look as fancy but it will still taste AMAZINGLY. So don’t worry about that. Do you want a cooking project for the following winter snowy weekends to come? Try this tart, you will love it! - Yellow and red cocoa butter coloring - 150 g white chocolate - Clean plastic or acetate sheets - 100 g raspberry purée - 12 g sugar - 2 gelatin leaves - 180 g raspberry purée - 40 g sugar - 3 gelatin leaves - 150 g whipping cream - 200 g flour - 120 g butter - 65 g powdered sugar - pinch of salt - pinch of vanilla - 25 g ground almonds - 40 g eggs - 1 gelatin leaf - 50 g eggs - 45 g sugar - 40 g passion fruit purée - 80 g butter, cold, cubed - 50 g glucose - 50 g sugar - 25 g water - Burgundy food coloring - 1 gelatin leaf - 60 g white chocolate couverture - 15 g cocoa butter - 50 g sweetened condensed milk - Heat your cocoa butter coloring to 35°C/95°F. - Take a large piece of clean plastic or acetate sheet, and pour a few drops of yellow cocoa butter coloring. - Brush it diagonally with a clean brush. - Repeat the same with the red cocoa butter coloring. Set aside. - Temper the white chocolate according to the fabricant's instructions. - Pour the white chocolate on top of your colored plastic or acetate sheet. - With the help of a small spatula, spread the chocolate all over the sheet, making sure you create an even thickness layer of chocolate. - Press down a 14 cm circle on top of this layer with the help of a cookie cutter or tart ring. You can also cut any other forms you want. - Let the chocolate set in the fridge for about 15-20 minutes. - Peel the plastic or acetate sheet from the chocolate and reserve the decorations until ready to use. - Prepare a 14 cm pastry ring by covering it with cling film on one side. Make sure the film stick well to it so the raspberry preparation will not leak while in the freezer. Place it on top of a cookie sheet to make it easier to move it around. - Soak the gelatin in cold water. Once soft, remove excess water and set aside. - Boil the raspberry purée with sugar in a saucepan. - Once boiled, add the gelatin and mix until combined. - Pour this mixture in the prepared ring, making sure the sides of the ring are properly clean. - Leave this to freeze for 3-4 hours or overnight. - Once frozen, peel the cling film out and gently warm the sides so the insert can be removed easily. - Leave the insert inside the freezer until your raspberry mousse is ready. - Prepare a 16 cm pastry ring by covering it with cling film on one side. Make sure the film stick well to it so the mousse will not leak while in the freezer. Place it on top of a cookie sheet to make it easier to move it around. - Soak the gelatin in cold water. Once soft, remove excess water and set aside. - In a saucepan, mix the raspberry purée and sugar and bring it to a boil. - Once boiled, remove from heat and add the gelatin. Let it cool to 35°C/95°F. - In the meanwhile, whip the cream to soft peaks. Leave in the fridge until ready to use. - When the raspberry mixture has cooled down, add ⅓ of the whipped cream to it and mix to combine well. Fold the remaining cream with a spatula until just combined. - Add half of this mixture to the prepared pastry ring. - Remove the jellied raspberry insert from the freezer and place it on top of the raspberry mousse, making sure it's all covered on the sides and that it doesn't stick to the bottom (the goal is to have the jellied raspberry as a "filling", so it should stay in the middle). - Cover the jellied raspberry insert with the remaining mousse. Clean the sides of your pastry ring, making sure the mousse is smooth all over. - Freeze it for at least 4 hours, or overnight. - Prepare a cooking sheet with parchment paper. Grease a 20 cm tart ring with butter. Leave aside. - In a bowl, mix butter, almond powder, flour, sugar, salt and vanilla with your hands (or better, with the help of a pastry scraper) until it comes to a crumbly texture. - Add the egg, mix it slighly with your hands and put all this mixture on top of a clean surface (like your kitchen counter). - Smear the dough against the surface, making sure the egg, butter and dry ingredients are being incorporated. Do it about 2-3 times with the whole mixture -- you will see a dough forming. Make sure not to overwork it. - Alternatively, you can put all these ingredients in a food processor and pulse it a few times until a dough forms. - Let the dough chill in the fridge for about 15 minutes. - Open it with 0,5 cm thickness between two sheets of parchment paper. Place it on the top of the ring, making sure the bottom and sides are properly covered with dough (just like you would with a regular pie pan). - Remove excess dough with a rolling pin and pinch the sides of the ring with your hands to ensure even thickness. - Prick the bottom of the dough with a fork and bake it at 180°C/350°F for about 20 minutes or until golden on the bottom and sides. - Lift the pastry ring with the help of a pairing knife once the tart shell is cooled. Leave aside while you prepare the passion fruit filling. - Soak the gelatin in cold water. Once soft, remove excess water and set aside on a large bowl. - Whisk the eggs in a bowl. - In a saucepan, mix the purée and the sugar and bring it to a boil. - Once boiled, take it out the heat, add the whisked eggs. Bring it all back to the heat, whisking vigorously until thickened, about 1 minute. - With the help of a strainer, pour this mixture on top of the gelatin and mix it all together. - Add the cubed, cold butter to this mixture and mix everything until incorporated. Pour this mixture on top of the baked tart shell and place it on the fridge to set for about 30-40 minutes. - Soak the gelatin in cold water. Once soft, remove excess water and set aside. - In a saucepan, mix glucose, sugar, water and food coloring. Bring to a boil. - In a bowl, mix cocoa butter, white chocolate and the hydrated gelatin. Pour the hot mixture on top. Once mixed, add the condensed milk. - Use at 35-38°C. - Prepare a cookie sheet topped with a cooling rack and a large offset spatula. - Remove the frozen mousse from the freezer. - Peel out the cling film and gently heat the sides with your hands to make it easier to remove the ring. - Place the frozen mousse on top of the cooling rack. - Verify if your glaze is at the right temperature, and if so, if it runs fluidly from a spoon. If not, you may need to add a couple drops of water to it and reheat it in bain marie until it gets fluid again. - If the glaze is ready to use, then pour it all over the mousse, making sure it's covered on the top and sides. - Tap the sheet with cooling rack a few times to remove excess glaze. - With the offset spatula, gently move the glazed frozen mousse around the rack to remove excess glaze on the bottom. - Remove the cooled tart shell from the fridge. - Lift the glazed frozen mousse with the help of the offset spatula and check if all excess glaze was removed. If not, remove it gently with the help of a pairing knife. - Then, place it carefully on the top of the cooled shell. Don't worry too much if you touch the sides accidentally. - Cut fresh raspberries in half and place on the sides to decorate. - Finish with the round white chocolate decoration.
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Kad sam stavila ovu sliku na Facebook apsolutno ste poludjeli za torticom. I s pravom jer je stvarno genijalna! Bila je poklon za rođendan mog dragog, a poklopilo se sa dolaskom moje obitelji pa su svi uspjeli probati. I naravno da su bili oduševljeni. Recept je iz knjige “Die Grosse Backschule” njemačke slastičarke Beate Wöllstein. Knjigu sam dobila za Božić i eto tek sad sam uspjela nešto isprobati. Jedino što me mučilo je da su mjere bile za torticu promjera 15 cm, pa sam mislila da bude premalo. Ali tortica je stvarno jaka pa je jedna mala kriška dovoljna da se zasladiš, i dalje više ne možeš. Kako znam da nemate svi ove promjere doma ja sam odlučila izračunati sve za tortu promjera 20 cm, pa da bude malo veće visine i normalnije širine 🙂 Nadam se da ćete probati, a ako budete svakako mi pošaljite slike na justcakegirl@gmail.com ili stavite #justcakegirl - 150 g šećera u prahu - 75 g šećera u prahu - 105 g mljevenih badema - 20 g kakaa - 100 g bjelanjka - 25 g šećera - jedan listić želatine - 300 g šumskog voća (jagode, maline, borovnice) - 60 g jaja - 40 g žumanjka - 40 g šećera - 50 g maslaca - 560 g slatkog vrhnja (minimalno 32% masnoće) - 3 listića želatine - 160 g mlijeka - 50 g žumanjka - 50 g šećera - 320 g čokolade - soli po ukusu - 2 listića želatine - 340 g slatkog vrhnja - 400 ml čokolade - Prvo pripremamo glazuru jer mora odstajati u hladnjaku preko noći. - Želatinu namočiti u hladnoj vodi. - Čokoladu nasjeckati na sitno i prelijati vrhnjem koje ste zagrijali do točke vrenja. Promiješati da se sva čokolada rastopi. - Želatinu ocijediti vode i rastopiti u čokoladi. Miješati sve dok se ne rastopi. - Pokriti površinu prozirnom folijom i ostaviti u hladnjaku preko noći. - Ova torta stajati će na podlozi od macaronsa te ćemo za to napraviti jedan veliki macaron. - Na papir za pečenje nacrtati krug promjera 20 cm. - Pomiješati 150 g šećera u prahu sa kakaom i mljevenim bademima te prosijati kroz sito da se sve spoji. - Bjelanjke i 25 g običnog šećera staviti u mikser i miksati dok ne očvrsne pa naizmjensce dodavati 75 g šećera u prahu. Mikasti dok ne postane sjajni snijeg. - Napravite macaronizaciju - tj. spojite suhe sastojke i snijeg sa špatulom dok ne postane kao tekuća lava. Više o tome možete pogledati i mojem postu o macaronsima, a ima video gdje možete vidjeti kako to točno radim. LINK NA MACARONSE - Staviti smjesu u vrećicu za ukrašavanje i istisnuti u spiralu na nacrtani krug. - Peći 30 minuta na ca. 150 stupnjeva. Gotovo je kad se počinje odvajati od papira za pečenje. - Ohladiti i spremiti u vrećicu da ne stoji na zraku. - Pripremiti neku okruglu posudu koja je manjeg promjera od 20 cm, najbolje nekih 15-16 cm. - Prekriti prozirnom folijom. - Želatinu namočiti u hladnoj vodi. - Voće (smrznuto ili svježe) staviti u posudu pa na vatru te miješati dok ne zakuha. - Pasirati kroz cjedilo te od toga oduzeti 200 g voćnog pirea. - Staviti natrag na vatru, a u drugoj posudi pomiješati jaje, žumanjak i šećer te dodati u voćni pire. - Kuhati na laganoj vatri dok se ne zgusne, miješajući cijelo vrijeme. - Maknuti s vatre te dodati želatinu, pomiješati da se rastopi. - U to dodati maslac te miješati dok se ne rastopi. Preijati u prirpemljenu posudu te staviti u zamrzivač da se potpuno smrzne. - Izmiksati slatko vhrnje u čvrsti šlag i staviti u hladnjak dok pripremate ostatak. - Želatinu namočiti u hladnoj vodi. - Žutanjak i šećer pomiješati. - Mlijeko zakuhati na laganoj vatri te dodati malo po malo mješavinu žutanjka i šećera. Lagano kuhati da zgusne pa maknuti sa vatre i dodati čokoladu koju ste nasjeckali na manje komadiće. - Dodati ocijeđenu želatinu i miješati dok se ne rastopi. - Malo ohladiti (ako imate termometar, do nekih 30cm) te dodati soli po želji. Ja sam dodala oko žličice, dodajte malo po malo tako dugo dok lijepo ne osjetite sol u čokoladi. - Špatulom umiješati šlag u čokoladu, napraviti to jako lagano te staviti sa strane jer sad počinjete sa sastavljanjem torte. - Ovu tortu ćemo raditi naopačke. Na podlogu za tortu ili neki ravni tanjur staviti obruč promjera 20 cm. - Staviti pola čokoladnog mouussa. Na to staviti smrznuti brulee insert kojeg ste odvojili od folije. - Prekriti ostatkom moussa i na kraju staviti na to čokoladni macaron. - CIjelu tortu smrznuti preko noći. - Kad je torta smrznuta, izvaditi iz kalupa. Ako imate brenner proći po kalupu da se mouse lagano odvoji od kalupa, ako još uvijek neće ići onda tankim nožem promi oko ruba i odvojiti. Tortu staviti u zamrzivač dok pripremate glazuru. - Glazuru koja je odstajala kroz noć u gladnjaku staviti 23 puna na 20 sekundi u mikrovalnu pećnicu da se otopi i postane tekuća. Dobro promiješati. - Tortu staviti na rešetku tako da macarons podloga bude na donjojj strani a mousse na gornjoj. - Prelijati glazurom. Pustiti da se glazuro ocijedi te premjestiti na tanjur za posluživanje. - Ostaviti 2-3 sata u hladnjaku da se torta otopi i spremna je za posluživanje. - Glazura je baš impresivna tako da ne treba puno ukrašavati, dovoljno je malo voća da bude efektnije. - Za pripremu ove torte treba vam dva ili čak tri dana, jer neki sastojci moraju odstajati. Ako ju butete slagali za vikend predlažem da u četvrtak napravite brulee insert i podlogu od macaronsa, u petak mousse, glazuru i slaganje torte te u subotu kad je sve smrznuto prelijati glazurom. Tako da ju u subotu ili nedjelju možete poslužiti.