This is the dessert from my final chef's exam menu.
This is NOT VEGETARIAN and NOT SUITABLE FOR ANYONE WHO AVOIDS PORK, unless you substitute the gelatine/jelly with agar agar, gelespessa or another suitable gellant.
This is very detailed and contains some general tips and information as well. (So the size of this text looks like more work than it actually is.)
Measurements are German.
For 5 sizable portions.
50 g icing sugar/powdered sugar
38 g flour
13 g cocoa
50 g egg (one egg)
A handful of strawberries
Ca. 8 tablespoons of powdered sugar
A handful of mint leaves
A couple of mint leaves for deco
50 g milk chocolate
Gelespessa, Textura or other cold gellant
5 gelatine plates/sheets ( http://www.spice-world.de/wp-content/gallery/spice-world/blatt-gelatine-speisegelatine.jpg )
300 g fresh strawberries
2 egg yolks
3 tablespoons of sugar
250 g curd (fat content doesn't matter, I used 20%)
200 ml cream
0.
Measure/Weigh/Count all your ingredients.
1.
Clean and cut the strawberries, puree/blend them.
Separate the eggs (we don't need the whites but you can keep them to make meringues later or something), put the yolks into a bowl.
0.
Measure the ingredients. Heat the oven to 180° Celsius. (If there's a fan, make sure it's OFF or on the lowest possible speed.)
First set aside any strawberries and mint you want to use for decorating.
Now for these small portions I recommend a handheld mixer/blender!
Blend the strawberries (remove stems first, of course) with a generous part of the powdered sugar.
Blend the mint leaves with the rest of the sugar, at least a spoonful of water (you'll see how much you need), a little bit (no more than a teaspoon) of gellant. It should not be too solid, so you can still pour it from the tip of a spoon, but not so liquid that it flows in all directions when it's on the plate.
You can use a regular spoon to draw on your dessert and plate with these sauces.
Put a waterpot onto the stove, a metal bowl to float in it and put the chocolate into that. When it's melted, use a soft brush to draw whatever you want on your plates with the chocolate.
---
Make the buggers pretty
and ENJOY them!
---
This is NOT VEGETARIAN and NOT SUITABLE FOR ANYONE WHO AVOIDS PORK, unless you substitute the gelatine/jelly with agar agar, gelespessa or another suitable gellant.
This is very detailed and contains some general tips and information as well. (So the size of this text looks like more work than it actually is.)
Measurements are German.
For 5 sizable portions.
Ingredients, pastry:
50 g icing sugar/powdered sugar
38 g flour
13 g cocoa
50 g egg (one egg)
Ingredients, sauces and decorations:
A handful of strawberries
Ca. 8 tablespoons of powdered sugar
A handful of mint leaves
A couple of mint leaves for deco
50 g milk chocolate
Gelespessa, Textura or other cold gellant
Ingredients, mousse:
5 gelatine plates/sheets ( http://www.spice-world.de/wp-content/gallery/spice-world/blatt-gelatine-speisegelatine.jpg )
300 g fresh strawberries
2 egg yolks
3 tablespoons of sugar
250 g curd (fat content doesn't matter, I used 20%)
200 ml cream
Preparation, mousse:
0.
Measure/Weigh/Count all your ingredients.
1.
Clean and cut the strawberries, puree/blend them.
Separate the eggs (we don't need the whites but you can keep them to make meringues later or something), put the yolks into a bowl.
2.
Put the gelatine sheets into some cold water to soak.
Set strawberry puree in a pot on the stove and make it cook. Stir to keep it from getting burned. At the same time, beat the egg yolks and the sugar into a foamy cream (rotary stirrer recommended).
Put the gelatine sheets into some cold water to soak.
Set strawberry puree in a pot on the stove and make it cook. Stir to keep it from getting burned. At the same time, beat the egg yolks and the sugar into a foamy cream (rotary stirrer recommended).
3.
When the strawberry puree starts boiling, take it off the stove.
Take the soft gelatine out of the water, press the water out thoroughly and dissolve the jelly in the puree by stirring it into it with a whisk.
When the strawberry puree starts boiling, take it off the stove.
Take the soft gelatine out of the water, press the water out thoroughly and dissolve the jelly in the puree by stirring it into it with a whisk.
4.
Set the bowl with the egg foam onto a folded moist towel or other antiskid surface and stir the strawberry puree into the egg with your whisk, slowly and in very small portions at a time (remember, the egg is raw and the strawberry is warm, so if you pour too much of it in at a time the egg might solidify and we don't want that).
Now stir in the curd.
(Stir gently or your egg cream-foam will be all destroyed.)
Put the bowl into the fridge. (Lid recommended - plate or towel)
Set the bowl with the egg foam onto a folded moist towel or other antiskid surface and stir the strawberry puree into the egg with your whisk, slowly and in very small portions at a time (remember, the egg is raw and the strawberry is warm, so if you pour too much of it in at a time the egg might solidify and we don't want that).
Now stir in the curd.
(Stir gently or your egg cream-foam will be all destroyed.)
Put the bowl into the fridge. (Lid recommended - plate or towel)
5.
Whip the cream.
Put whipped cream into fridge as well.
Whip the cream.
Put whipped cream into fridge as well.
6.
When the strawberry mass is almost about to gel/coagulate, fold the whipped cream into it. (To fold in means to mix in carefully, so as not to destroy air bubbles. Use a whisk and stir gently.)
Pour/Put this into a flat container or directly into the portion containers (dessert glasses or bowls), put a lid on it and put it back into the fridge for about 3 hours.
When the strawberry mass is almost about to gel/coagulate, fold the whipped cream into it. (To fold in means to mix in carefully, so as not to destroy air bubbles. Use a whisk and stir gently.)
Pour/Put this into a flat container or directly into the portion containers (dessert glasses or bowls), put a lid on it and put it back into the fridge for about 3 hours.
7.
Serving: If you haven't portioned the mousse already, use two hot wet spoons to draw eggshaped portions ("Nocke" in German) or an ice cream spoon.
Serving: If you haven't portioned the mousse already, use two hot wet spoons to draw eggshaped portions ("Nocke" in German) or an ice cream spoon.
Preparation, chocolate pastry:
0.
Measure the ingredients. Heat the oven to 180° Celsius. (If there's a fan, make sure it's OFF or on the lowest possible speed.)
1.
Mix everything well. (Whisk)
Mix everything well. (Whisk)
2.
Prepare a baking tray with a sheet of baking paper.
Prepare a baking tray with a sheet of baking paper.
3.
Fill the dough into an icing bag and use a tip with a tiny hole (best would be a disposable icing bag that you fill first and THEN cut off a tiny part of the tip. REALLY TINY).
Have fun squirting delicate shapes onto the baking paper (I made violin clefs and little curls).
Throw the pretty fuckers into the oven and bake for 4-5 minutes.
When they're done, they will still be a little soft. Use a palette (or a very thin spatula or broad knife) to take the little cookies off the paper carefully and set them aside to cool and harden.
Fill the dough into an icing bag and use a tip with a tiny hole (best would be a disposable icing bag that you fill first and THEN cut off a tiny part of the tip. REALLY TINY).
Have fun squirting delicate shapes onto the baking paper (I made violin clefs and little curls).
Throw the pretty fuckers into the oven and bake for 4-5 minutes.
When they're done, they will still be a little soft. Use a palette (or a very thin spatula or broad knife) to take the little cookies off the paper carefully and set them aside to cool and harden.
Preparation, sauces and decoration:
First set aside any strawberries and mint you want to use for decorating.
Now for these small portions I recommend a handheld mixer/blender!
Blend the strawberries (remove stems first, of course) with a generous part of the powdered sugar.
Blend the mint leaves with the rest of the sugar, at least a spoonful of water (you'll see how much you need), a little bit (no more than a teaspoon) of gellant. It should not be too solid, so you can still pour it from the tip of a spoon, but not so liquid that it flows in all directions when it's on the plate.
You can use a regular spoon to draw on your dessert and plate with these sauces.
Put a waterpot onto the stove, a metal bowl to float in it and put the chocolate into that. When it's melted, use a soft brush to draw whatever you want on your plates with the chocolate.
---
Make the buggers pretty
and ENJOY them!
---
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