كيكة جوز الهند والمشمش والأناناس
تم إعداد هذه الوصفة من ميشيل غولدسميث ، الشيف التنفيذي للحلويات في نوبو 57. صنعت مارثا هذا في الحلقة 506 من مارثا بيك.
يخضع أو يستسلم
مكونات
الاتجاهات
ملاحظات كوك
جيلاتين القوة الفضة هو ورقة الجيلاتين التي يشيع استخدامها في المطابخ المهنية. يشير “الفضة” إلى درجة قوة التكاثف ، أو صلابة الجل بمجرد وضعه.
27.04.2023 @ 07:46
This recipe was prepared by Michelle Goldsmith, the executive pastry chef at Nobu 57. Martha made this in episode 506 of Martha Bakes. It makes one 10-inch round cake. The ingredients include 5 1/4 ounces of the best quality white chocolate, preferably 35%, 2 tablespoons of tahini, 1/3 cup of puffed rice cereal, 3/4 cup of unsweetened dried coconut, the zest of 1 1/2 lemons, a pinch of coarse salt, yuzu-glazed coconut cake, charred pineapple paste, 2 sheets of silver gelatin, 1 1/2 cups of coconut milk, 3/4 cup of heavy cream, 2 large egg whites at room temperature, 1/3 cup plus 1 tablespoon of sugar, coconut flakes for topping (optional), and 1/4 cup of chopped grilled pineapple (reserved from the charred pineapple paste) for garnish (optional). The directions involve trimming a sheet of acetate to 34-by-3 inches and securing it to the sides of a 10-inch springform pan, melting the white chocolate in a double boiler or heatproof bowl set over simmering water, adding the tahini and stirring the mixture over the heat, adding a quarter cup of the dried coconut, the puffed rice cereal, 3/4 of the lemon zest, and the salt, placing the cake, bottom side down, on a wire rack set over a sheet of parchment paper, spreading the grain mixture evenly over the surface of the cake, freezing until set, about 1 hour, carefully flipping the cake into the prepared springform pan so that the concave side is facing down, spreading the cake with one cup of the charred pineapple paste and the grilled pineapple in an even layer, reserving the remaining paste for topping, if desired, freezing until set, about 1 hour, meanwhile, softening the gelatin in a small amount of cold water until pliable, about 1 minute, draining and squeezing out any excess water from the gelatin, bringing the coconut milk, remaining half cup of dried coconut, and lemon zest to a boil over medium heat, removing from the heat, adding the reserved gelatin, and whisking until dissolved, straining the mixture through a fine-mesh sieve set over a bowl with 3/4 ounce of the white chocolate, letting stand until the chocolate begins to melt