strawberry mousse tart, for mirra

By yash, on April 28th, 2011%

for the pastry shell we will use a 1-2-3 dough really that simple

  1. 100 gms sugar
  2. 200 gms butter
  3. 300 gms flour

rub the butter and sugar with the flour till the butter mix is blended in with the flour. its called rubbing in , and helps to achieve the short crumbly texture that we want for a tart/pie or cookie dough. add in 1 egg and combine lightly to just form a dough. rest in the chiller for 30 minutes.

part 2

make a strawberry compote / jam with fresh, frozen strawberries and sugar about 500g berries and 200 sugar till really thick. belnd it all together and cook over a low heat. thats to get a really concentrated flavor. if you are short of time then get a really good jam with high concentrate of fruits

  1. eggs-2 whole
  2. sugar- 50 gms
  3. white wine 50 ml

cook over a double boiler whisking till really light and frothy and thick . the white wine will add lots of flavor, plus volume. then add in 10 gms of gelatine powder, which you will have soaked in about 10 ml of cold water beforehand(i hadnt mentioned it earlier, but now i have).oh also nuke the gelatine in the microwave for aboout 10 seconds and mix it in the egg mix.

Add in about 150 gms of the strawberry compote /jam.

now whip about 200 ml of cream till thick and light , soft peaks . no sugar in this , because our strawberry already has some so do the eggs.  by the time the cream is whipped , the egg mix will have cooled down sufficiently to fold it in. voila here is the strawberry mousse mix.

oh and we go back to our 123 dough. roll it out and line a sprigform pie/tart mold with it. there is enough for that and with the scraps you can make easy cookies.

bake at 175 C /350 F for about 20 minutes . dock the pastry so that it does not rise. cool down.  melt some white chocolate and brush the inside of the tart/pie shell with the melted white chocolate. this will prevent it from going too soggy when the mousse mix goes in.

pour in the mousse mix in the pie/tart shell. and chill for about an hour .

slice and decorate with plenty of strawberries. for the final piece of work you can glaze it with some strawberry jam thined down with orange juice and melted  in the microwave. brush it over the sliced strawberry topping and we are ready to rock after 2 good hrs of some work , but hey, this is not fast food . this is slow and decadent.

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One comment   Baking, desserts, recipes international

Feijoa mousse with pink guava swirl for Rob and Tala

By yash, on April 13th, 2011%
  • Feijoas- 500 gms- you will need to scoop out the flesh from inside them.
  • sugar-50 gms

first part- scoop out the pulp from the feijoas-for the people not from nz, its similar to a guava and the aroma s incredible. then cook these on low heat with the sugar till really nice and soft and pulpy.blend to a puree. it will have crunchy bits from the seeds in it. dont strain these out.these add to the nice crunchy texture in the middle of some creamy goodness

next do the same thing with red/pink guavas but strain the seeds out cos they are a whole lot bigger.

NOW

  • 2 eggs whole
  • 50 gms grain sugar+30-40 depending on how sweet your feijoa mix was.
  • 10 gm gelatine soaked in abt 20 ml of water
  • 250 ml cream.

Method

  1. whisk the eggs and 50 gm sugar over a double boiler until really frothy and thick and light. melt the gelatine in a microwave (10 seconds max and add it in)
  2. taste your feijoa puree to see how sweet it is.should be fairly sweet but not cloyingly so.add into your egg mix.
  3. whisk the cream and keep chilled.
  4. when the feijoa , egg mix is cooled down , fold in the whipped cream, set in glass bowls or wine glasses or whatever you want it in really.when thats done put in a little bit of the guava inside and swirl it around using a wooden skewer.
  5. set in the chiller and enjoy with some brown brother orange flora and muscat or if you feeling rich some sweet sauternes.CHILLED.

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