Cakes “Ambrosia”.

Another recipe from a Japanese confectioner Hidemi Sugino. And what is the recipe! It is the same cake, which Hidemi did in his victorious championship Pastry World (Coupe du monde de la pâtisserie) as part of the Japanese team in 1991. Just think, it has been almost 25 years, but look at how modern and contemporary looks this masterpiece! Still, the Japanese – an incredible aesthetes, all they do is always very harmonious and refined and timeless …

Hidemi himself admits he does not like to use in their desserts typical “Japanese” ingredients such as, for example, yuzu or match . He believes that it is too simple and prefer a subtle hint to Japan, using the ingredients that can be easily purchased at any corner of the world. And “Ambrosia” – a vivid example.

Under the shiny glossy chocolate glaze, which is supposed Hidemi recalls the famous Wajima lacquer products, hidden chocolate and pistachio mousse, raspberry jam and generously soaked in sugar syrup with raspberry liqueur pistachio and chocolate biscuits. Total 8 components (together with the decor). We strongly advise you not to change anything and does not substitute in the recipe. For example, for the chocolate mousse is necessary to take the chocolate is 66% and the percentage of no more. Otherwise, the mousse will not be as tender, but rather tart and would kill all other tastes.

You will need:

Pistachio Mousse:

130 g cream 33%
70 g of milk
1/10 vanilla pod
40 g egg yolk
15g sugar
2 g of gelatin sheet
20 g pistachio paste

Raspberry jam:

70 g sugar (1)
15 ml of water
40 g glucose syrup
200 g of frozen raspberries
8 g of pectin
45 g sugar (2)
12 ml lemon juice

Pistachio biscuit:

90 g almond paste / marzipan 50%
37 g pistachio paste
45g egg
40 g egg yolk
25 g of protein (1)
80 g of protein (2)
50g sugar
45 g corn flour
20 g melted butter

Chocolate biscuit “Mona Lisa”:

70 g almond flour
70 g of powdered sugar
70 g egg yolks
30 g protein (1)
130 g protein (2)
45g sugar
55 g of wheat flour
20 g of cocoa
25 g melted butter

Syrup for impregnation:

40 g of 30 ° Baume syrup (26 g sugar + 14 g water)
30 g water
30 g raspberry liqueur

Chocolate mousse:

30 g liquid cream 33% or creme fraiche
25g sugar
220 ml cream 33% (whip)
50 g egg yolk
100 g of dark chocolate 66% Valrhona “Caraibe” or “Alpaco”

Chocolate glaze:

75 ml of water
Sugar 125 g
50 g of cocoa
75 g of 33% cream or creme fraiche
7.5 g gelatin sheet


chocolate petals
edible gold sheets

How to cook:

1) Pistachio Mousse: Soak gelatin in cold water. Beat egg yolks with sugar. Milk mix with the pistachio paste and vanilla and bring to a boil, remove from heat and pour a thin stream into the yolk mixture. Pour everything back into the pan, where it is heated milk and, stirring constantly, bring to light the mass thickens (85 ° C). Remove from heat and, if necessary, strain through a sieve. Add soaked and squeezed gelatin. Cool and gradually, in several steps, to introduce the whipped cream. The resulting mousse put a layer about 1 cm thick in the square for cakes or Silicone Mold size of 20×20 cm. Remove the freezer.

2) syrup for soaking biscuits: in the cooled sugar syrup add water and raspberry liqueur.

3) Pistachio cake: Heat oven to 230 ° C. Baking tray lay a baking paper or silicone mat. In a bowl, mix grated pistachio paste and marzipan. Add egg yolks, whites (1) and eggs. Beat until smooth. Add the sifted cornflour and warm melted butter. In a separate bowl, beat whites (2), gradually put the sugar and continue to beat until stable peak form. Gently stir the proteins in the bulk silicon and stir paddle. Spread batter evenly over the baking sheet, place in oven and bake for 5-6 minutes. Ready cake cool and cut out of it Soak the sponge cake square measuring 20 x 20 cm. On both sides of the syrup with the liqueur and put on top of pistachio mousse. Remove the freezer.

4) Raspberry jam: in a small container to mix the sugar (2) and pectin. In another container mix water, glucose syrup, frozen raspberries and lemon juice. Put on medium heat, stirring constantly. Once the sugar has dissolved, raspberries thaw, the entire mass is smooth and comes to a boil, pour a thin stream of a mixture of sugar with pectin, stirring constantly. Boil a lot of 2-3 minutes, remove from heat and strain through a sieve. Allow to cool. When the jam has cooled and thickened, put it on top of a thin layer of pistachio biscuit. Once again, put into the freezer.

5) Chocolate biscuit “Mona Lisa”: Heat oven to 230 ° C. Baking grease, lay a baking paper or silicone mat. Mix the almond flour and icing sugar. Add the yolks and the whites (1), and all beat until smooth. Add the sifted flour and cocoa. Proteins (2) Beat the sugar rush to stable forms. Put in bulk. Add the melted butter. Gently mix. Pour the dough on a baking sheet and bake for 5-6 minutes. Willingness to check the wooden skewer. Ready cake cool slightly and be separated from the parchment. Then cut out the biscuit small circles with a diameter of 4 cm. Leave.

6) Chocolate mousse chocolate chop and melt in a water bath. Beat egg yolks in a lush light weight. In a small saucepan, mix the liquid cream (or creme fraiche) and sugar. Put on the fire. Bring the mixture to reflux until complete dissolution of the sugar. Remove from heat and pour in a thin stream whisking egg yolks. Beat until fluffy and light weight to cooling. The resulting “patabomb” mix with the melted chocolate. The last thing to enter the whipped cream. Spoon mousse into a pastry bag.

7) Assembly: in round silicone Moulds diameter of 5.5-6 cm put through a pastry bag about 1/3 of the chocolate mousse. With round-cutter molds with a diameter of 4 cm cut circles from the frozen preform “pistachio mousse, pistachio biscuit raspberry jam” and lay them on top of the chocolate mousse (pistachio mousse down). Gently push them. The resulting space between the walls of the molds and frozen stuffing to fill another layer of chocolate mousse. Chocolate biscuit impregnate both sides with liqueur syrup and put it on top of the chocolate mousse. Lightly press it. The resulting voids to fill the remaining mousse. Form cover with cling film and put into the freezer for a few hours.

8) Chocolate glaze: Soak gelatin in cold water. In a small saucepan, mix water and sugar. Put on high heat. When sugar begins to dissolve, add cocoa. Tshatelno mix. Add the cream, when cocoa is dissolved, and the mass becomes shiny. Bring mixture to a boil and immediately remove from heat. Strain through a sieve, put in a bowl with ice water, and cool to 50-60 ° C. Then removed from the ice-cold water and put the soaked gelatine. Stir until it dissolves. Cool at room temperature to about 35 ° C.

9) Frozen pastries to get out of the molds and pour the glaze. Before serving, decorate with edible gold and chocolate petals.

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Bon Appetit!

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