maandag 25 november 2013

Pine nut cake, Rhubarb, Crème fraîche (Kopie)

*****
(Beginners) – makes about 30-35 servings
“This is one of my most satisfying desserts. This recipe is
somewhere in between a muffin and a cake, loaded with
fruit and topped with crunchy pine nuts. Served alone warm
it is delicious but á la mode it is irresistible.” - Johnny

Make In Advance: You can make the pine nut cake batter and crumble a day ahead of time. Store in the refrigerator
in covered in plastic wrap. Make the crispy pine nuts in advance and keep in an airtight container.

Macerated Rhubarb
1 kilogram rhubarb
200 grams sugar

Dice rhubarb. Toss with sugar and allow macerate, covered, for 2
hours. Strain through a fine mesh strainer and discard liquid. Store the
fruit in the refrigerator until ready to use.

Pinenut Cake
Crumble
76 grams pine nuts
28 grams brown sugar
48 grams sugar
102 grams all purpose flour
58 grams butter, melted
Batter
100 grams pine nuts
158 grams all purpose flour
6 grams kosher salt
176 grams semolina flour
2 grams baking powder
50 grams brown sugar
128 grams sugar
164 grams unsalted butter, cold and cubed
3 large eggs
32 grams olive oil
Zest of one lemon
1 vanilla bean, split and scraped

Crumble
In a food processor, combine pine nuts, brown sugar, sugar and flour.
Pulse together. Slowly pour in butter and pulse until pea sized pieces
form. Store in refrigerator.
Batter
In a food processor combine all dry ingredients and grind together.
Add butter and pulse until butter is incorporated and mixture is coarse.
In a separate bowl, combine eggs, oil, zest and vanilla bean seeds. Pour
into food processor and blend batter for 30 seconds. Store in
refrigerator
Preheat oven to 350°F. Combine macerated rhubarb with just enough
batter to bind fruit. Fill non-stick sprayed tart rings _ to the top with
cake mixture. Cover with crumble and bake until streusel is golden
brown. Allow to cool slightly and remove from rings. Cool to room
temperature.

Crispy salty pine nuts
300 grams pine nuts
4 grams kosher salt
20 grams corn syrup

Toast nuts slightly in oven and allow them to cool. Rub nuts and salt
together in a large bowl and cover with corn syrup. Heat oven to
300°F. Place nuts on a parchment or Silpat-lined sheet tray and bake.
Stir the nuts periodically and bake until caramelized evenly. Remove
from the oven and separate nuts while still warm. Cool to room
temperature and store in an air-tight container.

Whipped crème fraîche
200 grams crème fraîche
100 grams heavy cream
40 grams confectioners’ sugar
1 vanilla bean, split and scraped
2 grams whipped cream stabilizer

Combine crème fraîche, heavy cream, confectioners’ sugar, and vanilla
bean seeds to a firm peak. Add stabilizer and whip to incorporate. Store
in refrigerator until ready to serve.

Assembly
Warm cake slightly in oven. Serve with a scoop of whipped crème
fraîche and a sprinkle of salty pine nuts. Garnish with some rhubarb
that has been lightly sautéed in sweet wine and its cooking juices.

http://johnnyiuzzini.com/storage/recipe/spring/beg/pine_nut_cake_rhubarb_cremef.pdf

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