It was about time that I shared with you the recipe for these Ispahan desserts that my friend Anne-Sophie from the Surprises et gourmandises blog (here) made. We wanted to participate in our own way in the campaign for the fight against breast cancer on the occasion of Pink October. Well yes I am a little late in publishing the post I grant you, but this dessert can obviously be made for any occasion :)
These little desserts are made up of a sweet pastry base, a soft almond biscuit, a raspberry lychee confit, a lychee mousse and a rose ganache. Everything is decorated with a very girly rock icing, fresh raspberries and gold leaf. Anne-Sophie's version is decorated with pink flocking and topped with light whipped cream.
To make them, I used the Fashion éclair mold from Silikomart. The mold includes the silicone imprints as well as the cookie cutters for the interior part of the mold (insert) and exterior part (base - sweet dough biscuit).
I hope you like the recipe? Don't hesitate to give me your feedback and tag me if you make the recipe :)
Ingredients for 10 Ispahan desserts (fashion éclair silikomart mold):
The raspberry lychee confit (to be made 2 days before):
200g raspberry puree
100g lychee puree
25g of sugar
3.5g of NH pectin
1- Mix the sugar and pectin.
2- Heat the purees.
3- Add the sugar-pectin mixture and bring to the boil. Let it boil for a minute then pour 35g of confit into each cavity of the mold.
You get 8 prints. Place them in the freezer for a good hour. Unmold them and cut them out using the cookie cutter provided with the mold. Reheat the scraps and pour the confit back into the mold to obtain 10 inserts. Place in the freezer.
The sweet dough (to make the day before):
90g of icing sugar
30g of almond powder
250g T55 flour
2g of salt
110g unsalted butter
56g whole egg
1- In the bowl of your food processor, mix the cold butter with the icing sugar, almond powder and salt using the blade until you obtain a sandy mixture.
2- Add the egg and mix.
3- Add the flour, mix quickly without insisting too much.
4- On your work surface, grind the dough crumbs until you form a homogeneous ball of dough.
5- Roll it out to 3 mm thickness on a lightly floured work surface. Refrigerate for several hours.
6- Cut out 10 bases of sweet dough using the cookie cutter provided for this purpose and place them on a plate covered with a silpain.
7- Bake for 18 minutes at 160°C. Leave to cool.
The almond biscuit (to be made 2 days before):
50g eggs
45g of sugar
30g of whole liquid cream
40g T55 flour
20g of almond powder
10g butter
1- Whisk the eggs and sugar until the mixture doubles in volume.
2- Add the cream and mix gently.
3- Add the flour and the almond powder. Then, finally, the melted butter.
4- Spread the dough in a 20x20 frame and bake for 15 minutes at 170°C.
Lychee mousse (to make the day before):
Based on a recipe from the surprises and delicacies blog
200g lychee puree
20g of sugar
200g of whole liquid cream
4g powdered gelatin
24g of water
1- Let the gelatin swell in water.
2- Heat the lychee puree with the sugar. Add the gelatin mass off the heat and mix. Leave to cool to 25-30°C.
3- Whip the whole liquid cream until you obtain the texture of shaving foam.
4- Gently incorporate the whipped cream into the cooled lychee puree.
5- Pour 3/4 of the lychee mousse into the molds, bringing it up to the edges.
6- Add the candied inserts beforehand then the almond biscuit previously cut out of the same size as the candied ones.
7- Smooth and freeze in the freezer for at least 6 hours.
The rose ganache (to make the day before):
75g whole liquid cream (1)
5g of honey
75g white chocolate
12g of gelatin mass
175g of whole liquid cream (2)
2 tsp rose flavor
1- Heat 75g of liquid cream with the honey.
2- Coarsely melt the white chocolate.
3- Once the cream is sufficiently hot, add the gelatin mass off the heat.
4- Then pour over the white chocolate. Mix well.
5- Add 175g of cold liquid cream and the rose aroma.
6- Film on contact and leave to cool overnight.
The rock icing and assembly (on the big day):
300g white chocolate
70g neutral oil
30g almond slivers
QS of red fat-soluble powder dye
QS of fresh raspberries
1- Melt the white chocolate in a bain-marie. Add the coloring and mix. Add the oil and the almond slivers.
2- Transfer the icing into a small container slightly larger than the size of your fingers. Leave to cool to 40°C.
3- Using two wooden skewers, dip the desserts into the icing, scrape off the excess and place them on the sweet pastry bases.
4- Whip the rose ganache while it is still soft and transfer it to a bag fitted with a P125 petal nozzle.
5- Pipe the top of each dessert and decorate with fresh raspberries and gold leaf. Leave to defrost for 2 hours in the fridge.
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