in

Pistachio Cake, Nougat Mousse a me ka ʻAlani-passion Fruit Compote me ka meli meli

5 mai 7 koho
Course awakea
imu Europa
Nā lawelawe 5 kanaka
Kālepa 400 kcal

nā mea hoʻohui
 

Pistachio keke:

  • 120 g Nā hua pistachio
  • 140 g Me ka bata
  • 1 pc Lemona kino
  • 130 g ʻAmona lepo
  • 200 g Kele pauka
  • 4 pc hua
  • 40 g ʻO Flour

Nougat mousse:

  • 2 lau Keʻokeʻo gelatin
  • 100 g Nati a me ka nougat cream momona
  • 100 g Ka uhi ʻeleʻele
  • 2 pc Honu hua honu
  • 2 ka palaoa rama palaka
  • 350 ml ʻAilima huila

ʻO ka ʻalani a me ka compote huaʻai:

  • 5 pc ʻAlani kino
  • 5 pc Hala i nā hua
  • 1 pc Pāpaʻa vanilla
  • 50 g kōpaʻa
  • 1 wp Māka meaʻai
  • 4 ka palaoa Kalvados

Kaviar meli:

  • 85 ml Honey
  • 115 ml ka wai
  • 2 g Jelly
  • ʻO ka ʻaila ʻoliva anu

Na Ke Kumu
 

  • No nā pōpō pistachio hoʻomaka mākou ma ka wili ʻana i nā pistachios i loko o ka palaoa medium-fine. E hoʻoheheʻe i ka pata i loko o kahi ipu ma luna o ka wela wela a waiho i ka ʻeleʻele māmā. E holoi i ka lemon me ka wai wela a maloʻo. E ʻoki maikaʻi i ka ʻili lemon. E hoʻohui i nā ʻalemona me ka pistachios, ka pauka kō a me ka lemon zest. E hoʻoulu mālie i nā hua, ka pata a me ka palaoa. E ninini i ka paila i loko o ka mold, waiho i loko o ka friji no 1 hola. A laila e hoʻomoʻa i ka keke i ka umu (waena) ma 190 ° (convection 170 °) no 30 mau minuke.
  • No ka nougat mousse, e hoʻoinu i ka gelatine i loko o ka wai anuanu. E ʻoki i ka nougat a me ka couverture a hoʻoheheʻe ma luna o kahi ʻauʻau wai wela. E hoʻokuʻi i nā yolks hua manu a me ka rama a hahau ma luna o kahi ʻauʻau wai wela a mānoanoa a momona. E hoʻoulu i ka hui nougat a me ka couverture ma luna o ka ʻauʻau wai, ninini i loko a hoʻoulu i ka gelatine i loko o ka hui nougat. E ʻoluʻolu ka hui ʻana no 10 mau minuke a i kēia manawa e hahau i ka ʻaila a paʻakikī. E hoʻoulu i ka 1/3 i loko o ka hui kokoleka, e hoʻopili pono i ke koena. E hoʻopiha i loko o nā aniani ʻono liʻiliʻi. Hoʻomaha no ka liʻiliʻi o 4 mau hola (makemake i ka pō).
  • No ka compote hua ʻalani a me ka ʻala, ʻili i 3 ʻalani. E ʻoki i ka ʻalani a hoʻopiha i nā ʻāpana. E hamo maikaʻi i 1 teaspoon o ka ʻili mai ka ʻalani organik. E kaomi i 125 ml o ka wai mai nā ʻalani. E ʻokiʻoki i ka hua ʻai a hoʻokomo i loko i loko o ke kīʻaha ana. E hoʻomaʻemaʻe iki i ka hui, e hele i loko o kahi kānana. E lawe mai i ka puree, ka wai ʻalani a me ka zest a me ke kō i ka maʻi. E hoʻoulu i ka starch a me nā calvados a maʻalahi, e hoʻoulu i ka wai paila a lawe hou i ka paila a hoʻohui i ka pulp o kahi vanilla pod. E ninini i ka hui ʻana ma luna o nā ʻāpana ʻalani ma o kahi kānana a hoʻomaha ka compote i loko o ka friji.
  • No ka caviar meli, e hui i ka meli a me ka wai i loko o kahi kīʻaha liʻiliʻi i kahi hui like. E hoʻohui i ka agar-agar i ka hui anu a lawe mai i kahi maʻi. E hoʻomaloʻo ka wai meli-wai-agar i hoʻomoʻa ʻia no 5 mau minuke a laila e hoʻokuʻu mālie i loko o ka aila ʻoliva anu me ka pipette. No ka hoʻokumu ʻana i ka spheroid maikaʻi loa, pono e hoʻopiha ʻia ke aniani ma kahi o 15 knm ke kiʻekiʻe me ka aila anu. E lawe i nā pōpō i hana ʻia mai loko mai o ka ʻaila ma hope o 5 mau minuke, e holoi iā lākou me ka wai mahana a e puʻunaue iā lākou ma hope o nā mea ʻono ʻē aʻe.

kino

Lawelawe: 100gKāleka: 400kcalKalepona 31.7gKumuʻiʻo: 6.4gMomona: 24.8g
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i kakauia ma John Myers

ʻOihana Chef me 25 mau makahiki o ka ʻoihana ʻoihana ma nā pae kiʻekiʻe. Mea hale ʻaina. Luna Hoʻokele inu me ka ʻike i ka hoʻokumu ʻana i nā papahana cocktail i ʻike ʻia i ka honua. Mea kākau meaʻai me ka leo kūʻokoʻa a me ka manaʻo o Chef.

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