CookEatShare также доступен на языке: English
Закрыть

Рецепт Coconut Bavarian Entremets with Mango Gelee: A Very Daring Bakers’ Challenge

click to rate
1 голос | 877 визитов
 

Ингредиенты

  • 12 oz mango puree (2 packages frozen mango 16 0z each)
  • 2 tablespoons sugar (a little more if the mango is tart)
  • 16 oz coconut milk (creamy type, not Coco Lopez type)
  • 1 vanilla beans or 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 16 oz heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  •  Bowls
  •  Knives
  •  Offset spatula
  •  Regular spatula
  •  Pastry comb (optional)
  •  Rulers
  •  Spring form pan
  •  Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to mold individual desserts)
  •  Torte/ Entremets mold/ Springform pan/ Trifle dish (for larger desserts)
  •  Cling wrap
  •  Parchment paper
  •  Gel, paste or liquid food coloring (optional)
  • Joconde Sponge
  • YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
  • Ingredients:
  • ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
  • ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
  • ¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
  • 3 large eggs – about 5⅓ oz/ 150g
  • 3 large egg whites – about 3 oz/ 90g
  • 2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
  • 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
  • Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
Насколько вам нравится данный рецепт?
Click to rate it:
 

Leave a review or comment