Strawberry-Tomato-Basil Cakes
16 servings
180 minutes
The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!
1
Mix 135 ml of water with 15 grams of potato protein. Add 1 gram of carob gum. Whip the meringue to a foam, add 85 grams of brown sugar, and continue whipping for another 5 minutes.
- Water: 953 ml
- Potato protein: 20 g
- Carob gum: 4 g
- Brown sugar: 170 g
2
Sift together 75 grams of glucose, rice flour, and almond flour.
- Glucose powder: 338 g
- Rice flour: 35 g
- Almond flour: 75 g
3
Heat 17 grams of coconut oil to 35 degrees, blend with 6 grams of basil, 47 ml of tomato juice, and 5 grams of potato protein. Incorporate into the meringue.
- Coconut oil: 197 ml
- Basil leaves: 31 g
- Tomato juice: 157 ml
- Potato protein: 20 g
4
Add the mixture of flour and glucose and knead the dough.
5
Bake at 160 degrees for 10 minutes on a silicone mat measuring 30x40 cm (with or without edges).
6
Cool down. Cut out 16 disks with a diameter of 4 cm.
7
Heat 100 grams of strawberry puree, 110 ml of tomato juice, and 20 ml of lemon to 40 degrees. Add 70 grams of brown sugar with 6 grams of pectin.
- Strawberry puree: 865 g
- Tomato juice: 157 ml
- Lemon juice: 95 ml
- Brown sugar: 170 g
- Pectin: 29 g
8
Boil for a minute after boiling, stirring constantly with a whisk. Pour into silicone half-spheres or metal rings with a diameter of 3 cm. Freeze.
9
Silken tofu, 45 grams of inulin, 23 ml of water, 23 grams of glucose, 15 ml of lemon juice, 15 grams of brown sugar, and 15 grams of basil leaves blended for 2 minutes.
- Soft tofu: 150 g
- Inulin: 117 g
- Water: 953 ml
- Glucose powder: 338 g
- Lemon juice: 95 ml
- Brown sugar: 170 g
- Basil leaves: 31 g
10
Pour into silicone half-spheres or metal rings with a diameter of 3 cm. Freeze.
11
Heat 450 grams of strawberry puree and 30 ml of lemon juice to 40 degrees, add 4.5 grams of pectin with 27 grams of inulin, and heat to 85 degrees. Then cool the mixture to 70 degrees.
12
Blend 180 grams of coconut oil heated to 35 degrees with an emulsifier and 10 grams of basil. Gradually add the previous mixture and create an emulsion using a blender, whipping the liquids for 1 minute. Refrigerate until the gelling process begins.
13
Heat 145 grams of strawberry puree to 20 degrees. Mix with soy protein, add 3 grams of carob gum and whip until foamy. Then add 45 grams of inulin and whip for another 4 minutes until stiff peaks form.
14
Mix the gelatin mixture cooled to 30 degrees with a mixer on low speed.
15
Mix 342 grams of sugar, 240 grams of glucose, and 18 grams of pectin.
16
Heat 170 grams of strawberry puree, 30 ml of lemon juice, and 795 ml of water to 45 degrees and add the previous mixture.
17
Constantly whisk the mixture and heat it to 85 degrees. Leave in the refrigerator for at least 4 hours.
18
Before use, heat the glaze to 35–40 degrees, if working with a gun — to 55–70 degrees.
19
Remove the hemispheres with confit and cream from the molds and glue them in pairs, slightly melting the edges of the hemispheres with a hot spatula to make them stick.
20
Then fill each Truffle mold (candy molds with a diameter of 62 mm) halfway with mousse. Place the frozen filling down.
21
Layer the remaining mousse. Complete the assembly with the biscuit. Freeze.
22
Remove the pastries from the molds and insert a skewer into each. Dip each in glaze, clean the bottom of the pastry from excess glaze, and transfer to a base. Carefully twist out the skewers.
23
Thaw in the refrigerator for 3-4 hours before serving.