Text 30045, 82 rader
Skriven 2015-08-18 04:41:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1899
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buckwheat, Bergamot & Blood Orange Chiffon Cake Part 2
 Categories: Cakes, Citrus, Desserts, Fruits, Dairy
      Yield: 9 Servings
 
           DIRECTIONS CONTINUE
 
  Wash, dry, and reassemble the springform pan. With a long,
  thin, serrated knife, cut the cake lengthwise into five
  equal layers. Place one layer in the bottom of the
  springform pan.
  
  TO MAKE THE GANACHE: Place a saucepan of water over medium
  heat and bring to a simmer. Set a heatproof bowl over the
  water, taking care that the bottom of the bowl does not
  touch the water. Add the chocolate and heat until halfway
  melted. Stir gently, remove from the heat, and let cool
  until it registers between 95øF/35øC and 115øF/46øC on an
  instant-read thermometer.
  
  Remove the tea-infused cream from the refrigerator and
  strain through a fine-mesh sieve into a separate medium
  saucepan (if using tea bags, simply discard them). Add the
  milk and place over medium heat. Heat until it comes to
  just a boil, stirring occasionally.
  
  In a separate bowl, whisk together the egg yolks and
  sugar. Whisking constantly, pour one-third of the hot
  cream mixture into the yolk-sugar mixture, then add this
  mixture to the remaining cream. Stir constantly over
  medium heat with a wooden spoon until the mixture thickens
  and coats the back of a spoon. Remove from the heat and
  pour through a fine-mesh sieve into a clean bowl and let
  it cool until it registers 140°F/60°C on an instant-read
  thermometer. This is your crème Anglaise.
  
  Measure out 600 g/2 1/4 cups créme Anglaise and add to the
  chocolate in four or five additions, using a heatproof
  spatula and vigorous strokes to incorporate. The
  temperature of the mixture should not exceed 113°F/43°C,
  which is why the cream is added in several additions. The
  mixture may appear broken at first but should come
  together by the final addition of cream to be smooth and
  glossy. Let cool slightly. With a handheld immersion
  blender, blend the ganache until completely smooth and
  uniform. (A whisk is also fine, but an immersion blender
  makes for an ultra-silky ganache that pours very nicely.)
  Use immediately.
  
  Using a pastry brush, soak the cake layer in the pan with
  one-quarter of the bergamot syrup. With an offset spatula,
  spread a thin layer of ganache (about 1/4 in/6 mm thick)
  over the cake. Top with a second cake layer, soak with an
  additional one-quarter of bergamot syrup, and then spread
  with half of the marmalade filling. Top with a third layer
  and repeat the process, alternating with one more layer of
  ganache and one more layer of marmalade filling, soaking
  each cake layer well with syrup. Top with the final cake
  layer, soak with the remaining syrup, and refrigerate
  until the cake is firm, 1 to 2 hours, then dust with cocoa
  powder.
  
  Remove the cake from the refrigerator 2 hours before
  serving to bring to room temperature. To store, cover
  tightly and keep in a cool place for up to 4 days.
  
  Epicurious | December 2013
  
  by Chad Robertson; Tartine Book No. 3
  
  Yield: One 10-in/25-cm cake
  
  MM Format by Dave Drum - 02 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When cannibals ate a missionary, they got a taste of religion
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)