sexta-feira, 28 de janeiro de 2011
Daring Baker Challenge - Joconde Imprime - Passion Fruit Mousse Pie
Para ler em Português, clique aqui.
I'm posting DB Challenge very late this month!
This month Astheroshe from the Blog Accro challenged us to make joconde imprime.
"Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect."
This sponge turns simple pies into beautiful desserts.
Unfortunatelly mine didn’t work out as I wanted. I wanted to make stripes but I didn’t find the tool to buy. Even though, I tried to make with a fork but it failed because the strippes wer too thin and they closed while baking.
I made another one, but as I would use AT pie’s bottom, I didn’t make any particular design, because I was sure that the stripes would be like expected.
Well, I had to use the dough the way it was, because as allways I let to make the recipe too late (26th Day of the month)
But the dough is so delicious and I made a passion fruit and white chocolate ganache pie that is really tasty!
But I’m still challenged by joconde imprime. So I decided to buy the stripe tool and then I WILL post my recipe here.
The joconde recipe you find here, with great helpfull pictures.
Passion Fruit Pie
Passion Fruit Mousse
30g egg White
175g heavy cream
10g no-flavor jelly
90g passion fruit juice
Beat the egg whites until firm snow peaks with the sugar.
Prepare the jelly and mix with the juice. Let it cool.
Whip the heavy cream, until firm peaks. Reserve.
Mix the heavy cream with the jelly mixture. Add egg whites softly.
White chocolate ganache finally chopped
250g white chocolate
190g heavy cream
Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir the butter with a whisk until smooth.
Passion fruit jam to decorate.
Assemble the pie
Cut two slices of the joconde using a 20cm springform. Cut joconde strap and put on the form edges.
Put a joconde slice on the bottom of form. Fill with the ganache. Put the other slice of joconde and fill with the mousse. Take the pie to the refrigerator, furing the night, or at least 4 hours.
Decorate with passion fruit jam before serving.