Pumpkin-buckthorn pastries

Pumpkin-buckthorn pastries

12 pc

Hazelnut dakuaz

150 g roasted hazelnuts
90 g of powdered sugar
150 g protein
40g sugar

Cranberry jam

150 g of mashed cranberries
60g sugar
8 g of pectin

Sea buckthorn mousse

150 g of sea buckthorn puree
5 g of gelatin
100 g Italian meringue
150 g of a 35% cream

Pumpkin mousse

200 g pumpkin puree
zest of 1/2 orange
4 g of gelatin
100 g Italian meringue
150 g of a 35% cream

Cooking method:  

1. hazelnut dakuaz:
Preheat oven to 180C.
Half of the nuts coarsely grind. Transfer to a separate bowl.
The second half is mixed with powdered sugar and crushed into powder.

2. Protein Whip with sugar until stable peak.
Pour the meringue in chopped nuts and nut-sugar mixture. Gently stir with silicone spatula.

3. Put the dough on a baking sheet coated with a silicone mat (40×60). Bake for 10-12 minutes until golden brown.
From the cooled cake cut slightly smaller than the diameter of the circles form.

4. Cranberry jam:
Sugar mixed with pectin.
Puree heated to 40C and add the sugar mixture, stir well.
Bring to a boil and cook for 3-4 minutes.
Put jam in a small pan so that the thickness of 5 mm has turned out. Remove the freezer.

5. buckthorn mousse:
Soak gelatin in cold water for 15 minutes.
Half of the puree is heated to 70 ° C, add the gelatin and stir until dissolved. Add rest of the mash and allow the mixture to cool to room temperature.

6. Add the Italian meringue and mix prior to the merger.
Whip cream until soft peak and add to the mixture of sea-buckthorn.
Gently mix.

7. Put mousse on the bottom Silicone semi-circular shape.
Cover with a circle jam.
Remove mold in the freezer.

8. Pumpkin mousse:
Soak gelatin in cold water for 15 minutes.
Half of the puree is heated to 70 ° C, add the gelatin and stir until dissolved. Add rest of the puree and orange zest. Let the mixture cool to room temperature.

9. Add the Italian meringue and mix prior to the merger.
Whip cream until stable peak and add to pumpkin mixture.
Gently mix. Spread pumpkin mousse on top and cover with a circle jam dakuaza.

10. Remove the freezer for a few hours.
Frozen cakes chocolate velor cover and decorate with berries of sea buckthorn and cranberries.

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