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.

WALNUT CAKE WITH CARAMELIZED APPLE AND WHIPPED COFFEE GNACHE

Use a 23-cm. springform pan.

Ingredients

Base:
180 g. egg whites
40 g. corn flour
100 g. powdered sugar
100 g. ground walnuts

Chantilly cream:
2 g. gelatin + 10 g water (mixed together in a bowl)
225 g. sweet whipping cream 38%
25 g. sugar
Ground vanilla from half a vanilla pod
25 g. mascarpone cream, at room temperature

Caramelized apples:
250 g. apples, peeled and cut into small pieces
10 g. butter
15 g. sugar
5 g. calvados, brandy or any other fruit liqueur

Ganache:
3 g. gelatin and 15 g. water (mixed together in a bowl)
110 g. white chocolate
450 g. 38% sweet whipping cream
4 g. espresso cream or 6 g. ground instant coffee

Topping:
¼ cup chocolate chips
Caramelized apples

Directions

To prepare the base, add the egg whites to the bowl of an electric mixer fitted with a whip attachment. Gradually add the sugar until stiff peaks form.

Fold in the corn flour, powdered sugar and ground walnuts. Line a pan with baking paper, pour on batter and flatten.

Bake in an oven that has been preheated to 170ºC for 25 minutes.

To prepare the Chantilly cream, add the cream, sugar, and ground vanilla to a pot and heat until boiling. Remove the pot from the flame and add the cheese and gelatin. Blend with a hand blender. Cool overnight in the fridge. The next day, whip with an electric mixer on high speed until creamy. Transfer to a pastry bag with a 15-mm. smooth tip.

To prepare the apples, melt the butter and sugar in a medium pot. Add the apple pieces and 1-2 tablespoons of water. Cook until the apples have begun to caramelize. Add the calvados or other liqueur and mix a little. Transfer to a bowl and put in the fridge until you’re ready to assemble the cake.

To prepare the ganache, add the chocolate to a large measuring cup or other large container. Pour the cream into a pot and heat over a medium flame until it almost boils. Remove the pot from the flame, add the gelatin and espresso cream and mix well. Pour the hot mixture on top of the chocolate and mix well with an immersion blender. Let ganache cool overnight in the fridge. The next day, whip the ganache well with an electric mixer. Transfer to a pastry bag with a 15mm serrated tip.

To assemble the cake, place the caramelized apples on the base and then add mounds of ganache on top. Place in the freezer for 2 hours.

Take off the ring of the pan and place on a serving plate. Drizzle Chantilly cream between ganache mounds. Top with chocolate chips or pieces of caramelized apple.

Level of difficulty: Medium.

Time: A day ahead.

Status: Dairy.

🍅🍠🍤🍗🧀 Please recommend this page & be sure to follow the Coconut Whisperer which continues the traditions of Cheese the top Food and Recipe channel on Disqus 2017-2019 🍅🍠🍤🍗🧀

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