Week 156: Le cœur fondant

What’s better than a decadent, dark chocolate dessert for Valentine’s Day? Trick question. There’s nothing better, really. But, to break with tradition, and a close personal second favourite, I decided to make something without chocolate.

This petit gâteau is an amalgamation of a few of my favourite non-chocolate components. The only thing I needed to find was a melty berry component. Many thanks to @theboxerchef for sharing a raspberry coulis recipe that worked beautifully.

So, here’s wishing everyone a super sweet Valentine’s Day, and may you have abundance of sweetness for the rest of the year.

For the raspberry coulis

25g sugar

1/8 tsp pectin

173g frozen raspberries

30g water

1 tsp limoncello

1) Mix sugar and pectin, then add this to the raspberry and water in a saucepan. Bring it to a gently boil then allow it to continue cooking until the raspberries have broken down.

2) Take mixture off the heat then stir in the limoncello.

3) Pour raspberry mixture into mini dome molds and allow to set in the freezer.

4) This recipes yields 8 portions of 15g each.

For the pistachio joconde

45g almond paste

20g pistachio paste

23g whole egg

20g egg yolks
12g + 40g egg whites

22g cornstarch

10g unsalted butter, melted

25g sugar

1) Mix the almond paste and the pistachio paste together in a mixer bowl. Add the whole egg, egg yolks, and 12g egg whites and beat until thick and pale.

2) Make french meringue in a separate bowl using remaining egg whites and sugar.

3) Mix some meringue into the batter, fold well.

4) Sift cornstarch into batter and fold in together the melted butter.

5) Lastly, fold in the rest of the meringue.

6) Spread the batter into parchment-lined 7″ x 7″ baking tray.

7) Bake in the preheated convection oven at 230C for 5-6 minutes

8) When cooled, cut out 8 heart-shaped pieces to fit the base of the mold.

For the cream cheese and pistachio mousse

10g icing sugar

200g heavy cream

3 sheet gelatine leaves

14g water

50g caster sugar

2 egg yolks

20g pistachio paste

160g cream cheese

1) Whip the icing sugar and heavy cream until stiff peaks. Scrap into a bowl, cover and refrigerate until required.

2) Soak the gelatine leaves in cold water to bloom.

3) In a small saucepan, boil the water and sugar until 121C.

4) Place the egg yolk in a bowl and using a handheld whisk (or if you are confident, by hand), whisk the yolk while carefully pouring in the syrup. Continue whisking until egg yolk mixture has cooled.

5) Place the cream cheese and pistachio paste in a bowl and allow to melt over a water bath.

6) Squeeze excess water from the gelatine sheets and add to the cream cheese mixture. Stir to melt.

7) Remove from water bath and fold in the egg yolk mixture. Allow to cool then fold in the whipped cream.

8) Pour mousse about halfway up each cavity of the Amorini mold. Place a frozen raspberry mini dome into the mousse, dome side down. Top with a thin layer of mousse then cover with a joconde layer. Allow to set in the freezer.

9) Once set, cover each mousse cake with red coloured white chocolate mirror glaze and set them on pâté friable cookies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: