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Sunday, February 3, 2013

Chocolate, Strawberry & Mascarpone Tart


In Indonesian & English

Bahan
Dasar Cake:                                                            Isi:
-  200 gr Biskuit almond *, 2 sm Gula mrh     -  6 lembar Gelatin (10 gr)+Air dingin
-  150 gr Mentega, 1½ sm Coklat bbk tawar   -  250 gr Keju mascarpone, 50 ml Susu
-  1 sm Rhum (opsional)                                        -  150 gr Krim kocok, ½ st ekstrak Vanilie
Topping:                                                                   -  2 Putih telur, 60 gr Gula bubuk
-  650 gr bh Strawberry, 150 ml Air
-  4 lembar Gelatin (6½ gr)+Air dingin
-  1 sm Kulit jeruk lemon-iris2, 40 gr Gula

Cara membuat
-   Dasar: Alasi dasar loyang springform 23-24 cm dng kertas perkamen. Minyaki kertas & tepi loyang, sisihkan. Haluskan biskuits sampai berbutir halus, campur dng coklat bbk & gula. Lelehkan mentega di pan, mskkan campuran biskuit & rum, aduk hingga adonan basah merata. Angkat, tekan2 adonan di dasar loyang sampai dasar tertutup rata. Mskkan kulkas sampai mengeras.
-   Isi: Rendam gelatin diair dingin, biarkan sampai mengembang ± 5 mnt. Angkat & peras perlahan. Hangatkan susu, krim & vanilie. Angkat, mskkan gelatin, aduk hingga larut. Kocok mascarpone & susu hingga menyatu, sisihkan. Ltkkan mangkuk tahan panas di dlm pan berisi air (gunakan pan double boiler), masak di atas api kecil. Kocok putih telur & gula bbk perlahan dlm mangkuk tsb dng mixer selama ± 4-5 mnt (jangan didihkan air). Angkat mangkuk dari api. Terus kocok sampai adonan mengembang (± 5-8 mnt). Biarkan adonan mendingin kmd sedikit2 mskkan adonan keju sambil diaduk sampai adonan menyatu. Tuang adonan isi di atas dasar kue dlm loyang dng rata. Masukkan loyang ke kulkas & biarkan ± 2 jam.
-   Topping: Iris 500 gr strawberry jadi 4, sisihkan. Cincang hls/blender sisa strawberry, masak dng 150 ml air & gula, didihkan. Beri kulit jeruk, masak ± 10 mnt. Saring dng saringan hls kemangkuk, sisihkan. Rendam gelatin di air dingin & biarkan sampai mengembang ± 5 mnt. Angkat & peras perlahan. Mskkan gelatine kedlm adonan strawberry hangat, aduk hingga gelatin larut. Biarkan adonan sampai mencapai suhu ruang.
-   Penyelesaian: Susun belahan2 strawberry diatas adonan isi yg sdh keras diloyang sesuai selera. Tuang adonan strawberry di atasnya. Mskkan kulkas selama 1-2 jam. Jelujuri melingkar di tepi cake dlm loyang dng sisi tumpul pisau agar cake terlepas dari perlekatannya. Keluarkan cake dari loyang & ltkkan di piring saji.
* Bila tidak ada, ganti dng 150 gr biscuit manis biasa+50 gr almond cincang halus.
Terima kasih kpd keponakanku tersayang Annisa Lukman atas idenya untuk membuat kue ini

Ingredients
Crust:                                                                       Filling:
-  200 gr Almond biscuits *, 150 gr Butter    -  6 sheets Gelatin (10 gr)+cold Water
-  1½ tbsp unsweetened Cocoa powder               -  250 gr Mascarpone cheese, 50 ml Milk
-  2 tbsp Brown sugar, 1 tbsp Rum (option)    -  150 gr Whip.cream, ½ tsp Vanilla extract
Topping:                                                                   -  2 Egg whites, 60 gr Powdered sugar
-  650 gr Strawberries, 150 ml Water
-  4 sheets Gelatin (6½ gr)+cold Water
-  1 tbsp Lemon zest-sliced, 40 gr Sugar

Directions
-   Crust: Line the base of a 23-24 cm springform pan with parchment paper. Grease the paper & ring sides of the form, set aside. Process biscuits in a food processor until fine crumbs form; mix with cocoa & sugar. Melt the butter in a pan. Stir in the biscuit mixture & rum so the mixture is evenly moistened. Press the mixture evenly into the bottom of the pan to cover all. Refrigerate until set.
-   Filling: Soak the gelatine in cold water & allow them to swell for ± 5 mins. Remove & gently squeeze it out. Warm the milk, cream & vanilla extract; stir in the gelatine until completely dissolved. Mix the mascarpone cheese & milk until blended, set aside. Put a heat-resistant bowl in a pan with some water inside over low heat (or use a double boiler pan). Beat the egg whites & powdered sugar gently with a mixer over that bowl for 4-5 mins (don`t boil the water). Remove the bowl from the heat. Continue beating the mixture until soft picks form (± 5-8 mins). Allow the mixture to cool down & then gradually add the mascarpone mixture, stir to combine. Pour the filling over the crust evenly. Refrigerate for ± 2 hours.
-   Topping: Slice 500 gr of the Strawberries longitudinally into 4, set aside. Finely chopped/grind the rest of the strawberries; then cook it with 150 ml water & sugar. Bring it to a simmer; stir in lemon zest, cook for 10 mins. Strain the mixture through a fine sieve into a bowl; set aside. Soak the gelatine in cold water & allow them to swell for ± 5 mins. Remove & gently squeeze it out. Put the gelatine into the warm strawberry mixture, stir until it dissolved. Allow the mixture to cool down.
-   To assemble the cake: Arrange the sliced strawberries over the cake filling as desired. Pour the strawberry mixture over the sliced strawberries. Refrigerate for 1-2 hours. Run a blunt side of a knife or an offset spatula between the edge of the cake & the pan to loosen the cake from the pan. Remove the cake from the pan & place it on a serving platter.
* If u can`t found the almont biscuit, substitute them with 150 gr sweet biscuit+50 gr finely ground almond.

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