Almond mousse, Apricot compote and white chocolate ganache. The maestro Maurizio Santin invented this pudding (composed of 6 elements just) It has prepared a pastry without even test it before, just ' thinking ': already knew that the result would would be awesome, and decided to call it ' mandorlando, albicoccando '. I had the audacity to do it again. The dessert is a goodness not describable: an almond covered almond mousse daquoise, then a fresh apricot Compote, then a superb white chocolate whipped ganache, still a apricot jelly and amaretto almond crumble and finally a. The word ' almond’ couldn't help but tease the Sicilian in me. The teacher said that this cake was simple to prepare and then assemble, of course I didn't believe him. And I would have to agree: all my doubts were dispelled by precise indications of his recipes. My big doubt was the white chocolate ganache, that not only I have never mounted, but I've also never came because I Yes, Lawin’ All the time. And this time it worked out great. And then I discovered the Tonka beans and their special aftertaste of caramel a bit’ salty. Although I've halved sweet doses than the original recipe, I've done a lot and I think I will eat for the next six months.
Serves 10-12 cups:
2,5 grams of flour 00 75 grams almond flour 75 grams of powdered sugar 125 grams of egg whites 50 grams caster sugar
for almond mousse
- 150 grams of fresh whole milk
- 400 grams of cream
- 6 grams of gelatin
for whipped ganache and white chocolate (to prepare with a day in advance)
- 350 grams of fresh cream
- 12,5 grams of glucose syrup
- 12,5 grams of invert sugar
- 155 grams of white chocolate
- a Tonka bean (I had never used, with hindsight I would put a few more)
for bitter almond crumble
- 55 grams of flour 00
- 55 grams of brown sugar
- 30 grams of ground almonds
- 15 grams of chopped almonds kernels
- 45 grams of butter
for apricot compote
- 250 grams of apricots
- a teaspoon of gelatin powder (not having the jelly suggested by Santin had to try this, but the result was satisfactory)
- 2 tablespoons sugar (there was in the original recipe, but my apricots were immature and had to tone down a bit’ the acidity)
for jelly and apricot amaretto
- 60 grams of apricot pulp
- 5 grams of Amaretto di Saronno
- 1 gramm0 of gelatin powder
First, each element of this cake can be prepared in advance and then switch assembly. We begin by daquoise: Preheat the oven to 180 degrees static, Whisk the egg whites with caster sugar, then add the sifted icing sugar with the flour and almond flour. Line a baking sheet with parchment paper and pour the mixture, at a height of 3 cm and cook up to staining (about 20-25 minutes).
For the mousse blend almonds in planetary or with whips (with whips, as I did, it takes a lot of patience) the almond paste with milk (put the almond paste into small pieces small one at a time) and 150 grams of cream. When the mixture is smooth, add the gelatin already soaked in water for 15 minutes and dissolved in 2 tablespoons warm milk. Assemble the remaining 250 grams of cream and add them to the mixture mixing it with movements from the top downwards.
Now for the ganache, It must prepare the day before imperatively so in my case it was the first thing that I have prepared: put Tonka bean to brew in 115 grams of cream and keep in the fridge for 12 hours. Then filter through and put the cream in a saucepan with invert sugar and glucose and bring to a boil. Coarsely chop the chocolate and pour the boiling cream over the chocolate, stirring quickly to form a homogeneous emulsion. Pour the remaining 225 grams of liquid cream, cover the surface with plastic wrap for food in contact and place in the refrigerator overnight. The ganache should then be mounted (I used whips and came very well) before dialing the sweet.
The crumble today: mix all the ingredients until the mixture is smooth and let rest in the refrigerator one hour. Preheat the oven to 180 degrees static, coat a baking sheet with parchment paper and crumble the mixture, bake until staining (about 15 minutes).
For the apricot compote, Wash and slice the apricots and place in a non-stick frying pan with the sugar and gelatin dissolved in a bucket of hot water. Cook for 10 minutes, until it forms a sort of jam and allow to cool.
For the amaretto jelly and apricot the procedure was a simple revelation: wash the apricots, cut them, blend them to just get the pulp, add the dissolved gelatin nell'Amaretto and put everything in a bag in the refrigerator frost.
Now for the final step, the composition of the cake: mount the ganache with electric whips, put on shorts down (I have used it in different shapes) a square daquoise, colarvi over the mousse with almonds, cover it with a layer of apricot compote, then using a pastry bag cover with plenty of white chocolate ganache. Finally, have on top of pieces of apricot and amaretto jelly and garnish with a little’ to crumble.
THE PAIRING: A sweet masterful as this Santin (entitled mandorlando, albicoccando) It suggests a match outside the classical patterns they see sparkling wines matched with creamy desserts, dishes for the spoon. The choice falls on a Valle d'Aosta Doc Chambave Muscat Fletry (produced by The Vrille), a natural sweet wine from honey scents, Thyme, Peach and apricot, full body and smooth taste : excellent with the ganache as well as with the crumble.