Pascale's Kitchen: A safe, sweet Passover

Wishing all of you a happy and tasty Passover, and may we all get through the coronavirus safely and in good health.

By PASCALE PEREZ-RUBIN , the Jerusalem Post, MARCH 26, 2020

https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Pascales-Kitchen-A-safe-sweet-Passover-622439

Please read through these tips before beginning preparation of this week’s recipes.

1. All the recipes require preparing some of the steps a day or two ahead of time, so make sure to plan accordingly.

2. All the amounts are listed in grams, so make sure you have a cooking scale available. Exact measurements are extremely important to the success of these desserts.

3. Read all instructions through to the end before beginning to make the desserts.

TAHINI MOUSSE WITH SESAME, CHERRY SAUCE AND MINT

Makes 7-8 servings.

If you’d like to make this cake pareve ( non-dairy ) , you can use pareve cream, in which case you can leave out the brown sugar, since the pareve cream has sugar in it.

Ingredients

Tahini mousse:
4 g. gelatin and 20 g. water (mixed together in a bowl)
250 g. raw tahini
100 g. sweet cream
250 g. cream
25 g. brown sugar

Sesame sheet:
80 g. butter
20 g. powdered sugar
30 g. glucose or corn syrup
10 g. sugar
100 g. white sesame seeds
10 g. black sesame seeds

Cherry sauce:
250 g. frozen cherries
80 g. sugar
5 g. vanilla cream

Toppings:
Whipped cream (1 container of whipping cream with 2 Tbsp. sugar)
Fresh mint leaves

Directions

To prepare the tahini mousse, pour 100 g. of sweet cream into a pot and heat over a medium flame until it almost boils.

Remove from the flame and add the gelatin and the tahini and mix well.

In a separate bowl, whip the 250 g. of cream with an electric mixer. Add the brown sugar and whip until stiff peaks form.

Fold in the tahini mixture (make sure the tahini mixture is not too hot). Pour into cupcake holders and store in the fridge.

To prepare the sesame pieces, melt the butter and glucose in a pot. Add the sugar and mix well. Add the sesame seeds and mix well.

Remove from the flame. Flatten the mixture on a tray covered with baking paper and then cover with another sheet of baking paper.

Flatten with a rolling pin until it’s 2-mm. high. Bake in an oven that has been preheated to 170ºC set on turbo mode for 10 minutes.

Remove from the oven and let cool. Break into pieces.

To prepare the cherry sauce, add all of the ingredients to a pot and cook over a low flame until the sugar has melted.

Store in the fridge or use immediately.

To assemble the mousse, remove the paper from the tahini cupcakes. Place one cake in a bowl and place one or two cherries on the tahini.

Next, add a piece of sesame and then drizzle with cherry sauce. Add a dollop of cream and then adorn with fresh mint leaves.

Level of difficulty: Medium.

Time: About 1.5 hours.

Status: Dairy.

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https://disqus.com/home/forum/the-coconut-whisperer/