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Home / Almond Cake Plated Dessert

Almond Cake Plated Dessert

Almond Cake Plated Dessert

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Pomegranate Sorbet
  • Crumble
  • Poached Grapefruit
  • Almond Air Cake
  • Lemon Cream
  • Lemon Mascarpone Mousse Foam
  • Final Assembly

Pomegranate Sorbet

750g (26.5oz)
275g (9.7oz)
100g (3.5oz)
500g (17.6oz)
50g (1.8oz)
7g (0.2oz)
10g (0.4oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket and mix well for 2-3 minutes using an immersion blender.
  2. Heat to 65°C (165°F).
  3. Process in batch freezer according to machine's instructions.

Crumble

250g (8.8oz)
250g (8.8oz)
250g (8.8oz)
180g (6.3oz)
1 each

Method of Preparation

  1. Place all ingredients in a 5qt mixer with a paddle and mix at a low speed until loose and crumbly.
  2. Crumble by hand on a Silpat® lined sheet pan.
  3. Bake at 160°C/320°F until golden brown.

Poached Grapefruit

300g (10.6oz)
300g (10.6oz)
10g (0.4oz)
100g (3.5oz)
18g (0.6oz)
10g (0.4oz)

Method of Preparation

  1. Combine sugar and .
  2. Bring juice, , , sugar and grenadine to a boil.
  3. Pour onto the segment and refrigerate.

Almond Air Cake

375g (13.2oz)
240g (8.5oz)
240g (8.5oz)
60g (2.1oz)
4.8g (1.7oz)
270g (9.5oz)
50g (1.8oz)

* can be replaced with

Method of Preparation

  1. Combine the dry ingredients in the bowl of a food processor. Process until smooth.
  2. Combine all of the liquid ingredients and blend using an immersion blender until smooth.
  3. Add the blended liquids to the dry ingredients in the food processor while it is running. Process just until smooth and homogeneous.
  4. Pour the batter into a foam canister. Put the lid on the canister, turn upside down and charge with 2 or 3 charges until desired consistency is achieved.
  5. Poke a few holes into a paper drinking cup. Expel the batter from the foam canister into the cup until it is about half full.
  6. Microwave for 30 seconds to 1 minute, until the cake is cooked.
  7. Allow to cool slightly, remove from cup and use as needed.

Lemon Cream

100g (3.5oz)
170g (6.0oz)
85g (3.0oz)
85g (3.0oz)

Method of Preparation

  1. In a heavy, non-reactive saucepan, whisk together eggs and sugar, and then add lemon juice.
  2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
  3. When the mixture boils and is quite thick, remove from heat and emulsify the butter into the lemon curd in small amounts. Strain through a chinois and chill.

Lemon Mascarpone Mousse Foam

250g (8.8oz)
250g (8.8oz)
30g (1.1oz)
60g (2.1oz)
125g (4.4oz)
30g (1.1oz)
1 each

Method of Preparation

  1. Combine milk, heavy cream, and lemon zest in a saucepan and heat over medium high heat, just to a boil. Remove from heat.
  2. Combine the sugar, and egg yolks in a mixing bowl with a whisk; whisk until smooth.
  3. Slowly pour the hot liquid into the egg yolk mixture, whisking constantly to combine.
  4. Return mixture to the saucepan and cook over medium heat to 85◦C/185◦F; remove from heat.
  5. Whisk in .
  6. Strain through a fine mesh sieve into a clean bowl. Place the bowl in an ice bath and cool the product completely.
  7. Pour mixture into a foam dispensing canister, charge twice, and chill thoroughly. Shake well before dispensing.

Method of Preparation

  1. Begin by dispensing a few small dots of the Lemon Mascarpone Mousse Foam onto the plate from the foam gun.
  2. Break the Almond Air cake into pieces and scatter around the plate.
  3. Place a few small mounds of crumble randomly around the cake and the foam.
  4. Place a quenelle of the Pomegranate Sorbet near the center of the plate.
  5. Garnish with small dots of the Lemon Cream and Poached Grapefruit pieces.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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