Text 13520, 114 rader
Skriven 2011-07-17 21:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: musing 592
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Canada has a dual school board
 JW> system, one public and the other run by the Catholic church, which
 JW> has a huge social awareness agenda

 ML> This point has been made before, but the US Catholic church is
 ML> about as retrograde as can be, and yet other branches in both
 ML> North and South America are pretty much the opposite.

The church run schools here are very progressive. They stress ethics
and morality of course but their sex education courses are excellent
and quite practical. They have inserted northern and Native
modules into their curriculums, teach Dogrib as a second language
and have Dogrib elders lead field trips in the bush. They are way
ahead of the public schools in a lot of ways which is why a lot of
parents choose them; over a third of the students are non-Catholic.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gateau Opera
Categories: French, Cakes
  Servings: 10

      4    whole eggs 
    150 g  icing sugar
    150 g  almond meal
     60 g  plain flour
     45 g  melted butter
      4    egg whites
     40 g  caster sugar
    150 g  white sugar
    120 ml coffee
     30 g  freeze dried coffee
    250 ml water
    250 g  white sugar
      2 TB coffee essence
    300 g  caster sugar
      5    egg yolks
    500 g  butter, softened
      4 TB coffee essence
    400 g  dark chocolate
    300 ml thickened cream
     30 g  butter, at room temperature
     30 g  dark chocolate, melted
           Cocoa powder, to serve
           Creme fraiche, to serve

Opera Cake is a type of French cake made with layers of almond
sponge cake (known as Joconde in French) soaked in coffee syrup,
layered with ganache and coffee buttercream, and covered in a
chocolate glaze.

For the jaconde, sift the dry ingredients together. Whisk the whole
eggs to aerate and then fold in the dry ingredients then the melted
butter. Whisk the egg whites to soft peaks then add sugar a little
at a time until all incorporated. Fold the egg white mixture into
the yolk mixture. Spread onto 2 sheets baking paper then carefully
arrange the paper onto a baking tray. Bake at 200°C for 5-8 minutes
or until light golden around the edges. Trim the edges while hot
then set aside to cool. 

For the coffee essence, combine all the ingredients together in a
saucepan and bring to the boil, simmer until thick and syrupy. Set
aside to cool.

For the coffee syrup, combine all the ingredients in a saucepan over
medium heat.  Bring to the boil, stirring to dissolve the sugar.
Simmer about 5 minutes then remove from heat. Set aside to cool.

For the butter cream, dampen sugar with a little water in a
saucepan, place onto stove and bring to boil, brushing edges down
with pastry brush dipped in water to prevent crystallisation. Bring
the syrup to soft ball (121 C). Meanwhile whisk egg yolks until
light and fluffy on high speed in an electric mixer. Once sugar has
come up to temperature, add to yolks in a slow thin stream, whisking
continuously until all has been added. Continue to beat on low speed
until the mixture cools to room temperature (this best done in bench
top mixer). Once cool, gradually add butter and 2-3 heaped spoonfuls
of coffee essence, beating until well combined.

For the ganache, shave chocolate into a bowl, add butter and set
aside. Bring cream to the boil then pour over chocolate mixture. Mix
well until combined. Refrigerate until set.

To assemble, cut each jaconde sponge in half. Brush 1 sheet of
sponge with the melted chocolate and turn over onto piece of baking
paper on a chopping board. Brush the sponge generously with coffee
syrup, then apply a thin, even layer of butter cream. Place another
jaconde sheet on top, pressing to secure. Brush with coffee syrup
and then apply a thin even layer of ganache on top. Repeat the
layers again and this time finish with a slightly thicker layer of
chocolate ganache.  Allow to set in fridge. 

Once set, trim with a hot dry knife that has been dipped in hot
water and wiped dry with a tea towel.  Heat and dry the knife again
each time before cutting and cut a rectangle for serving.  Dust with
good quality cocoa powder.  Place on plate and top with a quenelle
of cream fraiche and a piece of gold leaf.

  From: Http://Www.Masterchef.Com.Au
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Institute:  An archaic school where football in not taught.

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