John Myers
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Raspberry and Peanut Cakes, Espresso Cream with Almond Brittle and Lemon and Basil Sorbet
The perfect raspberry and peanut cakes, espresso cream with almond brittle and lemon and basil sorbet recipe with a picture and simple step-by-step instructions.
For the raspberry and peanut cake:
- 100 g Butter
- 100 g Peanut cream
- 300 g Flour
- 125 g Sugar
- 1 packet Vanilla sugar
- Salt
- 100 g Roasted and salted peanuts
- 300 g Raspberries
For the espresso cream with almond brittle:
- 4 tbsp Almonds
- 120 g Sugar
- 150 g Yogurt
- 75 g Mascarpone
- 40 ml Strong espresso cold
- 1 tbsp Cocoa
- 75 g Cream
- Pistachios
For the lemon and basil sorbet:
- 6 Pc. Lemons
- 300 g Sugar
- 8 Pc. Basil tips
- 2 Pc. Protein
- Melt the butter and peanut cream in the pan. Preheat the oven to 200 ° C / fan oven. Grease the springform pan (26 cm Ø). Mix the flour, sugar, vanilla sugar and a pinch of salt, add the butter mixture. Knead into coarse crumble with the dough hook of the mixer.
- Press about 2⁄3 of the crumble into the mold to form a base. Finely chop half of the peanuts, spread on the bottom. Top with frozen raspberries. Mix the remaining nuts with the remaining crumble, spread over the berries. Bake in the hot oven for about 30 minutes. Take the cake out of the oven and let it rest briefly in the tin. Cut out small tartlets with molds and serve.
- Coarsely chop the almonds. Roast in a pan until golden brown, remove and let cool down. Caramelize 80 g of sugar. Spread the caramel on baking paper and spread the almonds. Mix the yogurt and mascarpone until smooth. Add the remaining sugar, 2/3 of the espresso and cocoa. Whip the cream until stiff and fold into the cream. Roughly stir in the rest of the espresso. Spread the cream in dessert glasses and garnish with the almond brittle and pistachios.
- Halve the lemons and squeeze out the juice. Let the sugar, half of the lemon juice and 350 ml water simmer for about 5 minutes. Wash the basil, shake dry and pluck the leaves off. Add the remaining lemon juice and basil leaves to the syrup and puree. Pour the mixture into a shallow bowl and freeze for about 1 hour.
- Beat the egg whites until stiff and fold into the frozen sorbet mixture. Freeze the sorbet mixture for approx. 4 hours, stirring briefly every 30–45 minutes until a portionable sorbet mixture is formed. Shape into balls with the ice cream scoop and serve. Garnish with the remaining basil leaves.
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