Text 12640, 166 rader
Skriven 2014-04-27 06:09:00 av Dave Drum (75830.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Cakes and ... #1
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Mascarpone Mousse Cake - Part One
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 10 Servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  All purpose flour
      1 ts Baking powder
    1/4 ts Salt
      4 tb Unsalted butter; softened
    1/2 c  Sugar
      1 lg Egg; room temp 30 minutes
      1 ts Vanilla
    1/3 c  Whole milk
    1/2 c  Strawberry or
           - strawberry-rhubarb jam

MMMMM---------------------------MOUSSE--------------------------------
      2 lb Rhubarb; in 1" pieces (8
           - cups)
  1 1/2 c  Sugar; divided
    1/2 c  Water; divided
      3 ts Unflavored gelatin
      8 oz Mascarpone
    3/4 c  Chilled heavy cream
      1 ts Vanilla
           Oil for greasing pan

MMMMM---------------------------GLAZE--------------------------------
  1 1/2 ts Unflavored gelatin
      3 tb Water
      1 c  Rhubarb syrup *
 
  Accompaniment: a few small strawberries, such as tri-star
  or wild strawberries with their leaves (optional)
  
  Special equipment: 1 (9") round cake pan; 1 (10") round
  spring-form pan with removable bottom
  
  Make cake: Preheat oven to 350øF/175øC and place rack in
  center.
  
  Butter 9" cake pan and line bottom with a round of
  parchment.
  
  Butter paper, then dust pan with flour, knocking out
  excess.
  
  Sift together flour, baking powder, and salt into a bowl.
  
  Beat butter and sugar together at medium-high speed until
  pale and fluffy, about 2 minutes.
  
  Beat in egg and vanilla until fluffy and combined well,
  about 2 minutes.
  
  Reduce speed to low and add flour mixture and milk
  alternately in 3 batches, beginning and ending with flour.
  Mix until batter is just combined. Do not overmix.
  
  Spread batter evenly in pan and bake until cake begins to
  pull away from sides of pan and a wooden pick or skewer
  inserted in center comes out clean, 20 to 25 minutes (cake
  will still be pale in color, not golden brown).
  
  Cool for 10 minutes in pan on a rack, then invert onto
  rack and reinvert to cool completely right side up.
  
  Make mousse while cake is baking: Combine rhubarb, 1 1/4
  cups sugar, and 1/4 cup water in a large heavy saucepan
  and cook over medium-high heat, stirring occasionally,
  until rhubarb releases enough juice to almost cover
  rhubarb, 5 to 8 minutes.
  
  Reduce heat and simmer mixture, stirring occasionally,
  until rhubarb falls apart and is reduced to about 4 cups,
  25 to 30 minutes. Remove from heat.
  
  * Pour mixture into a large fine-mesh sieve set over a
  bowl and collect 1 cup syrup and set aside. Transfer
  rhubarb pulp to another bowl.
  
  Soften gelatin in remaining 1/4 cup water 1 minute, then
  stir into hot rhubarb mixture until dissolved.
  
  Set bowl inside a larger bowl of ice water and stir
  rhubarb mixture until cooled to room temperature (do not
  let set on ice).
  
  Beat together mascarpone, heavy cream, and vanilla with
  remaining 1/4 cup sugar until it just holds stiff peaks.
  
  Fold cooled rhubarb mixture into mascarpone mixture.
  
  CONTINUED TO PART TWO
  
  by Shelley Wiseman
  
  Gourmet Live | April 2011
  
  Yield: Makes 8 to 12 servings
  
  MM Format by Dave Drum - 12 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Mascarpone Mousse Cake - Part 2
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 10 Servings
 
           CONTINUED FROM PART ONE
 
  Assemble mousse cake: Carefully halve cooled cake
  horizontally, then spread jam on bottom half and
  reassemble
  
  Invert bottom of spring-form pan (to make it easier to
  slide cake off bottom), then lock on side. Lightly oil
  bottom and sides of pan with some vegetable oil.
  
  Arrange cake in center of spring-form pan. Spoon rhubarb
  mousse into pan over cake. Smooth top. Rap pan on counter
  twice to release any air bubbles and chill cake,
  uncovered, until mousse is set, at least 2 hours.
  
  Make glaze: Sprinkle gelatin over water in a small heavy
  saucepan to soften, 1 minute. Heat gelatin over low heat
  until it has dissolved. Remove from heat then stir in
  reserved rhubarb syrup.
  
  Pour glaze over chilled mousse, tilting pan slightly to
  cover it completely in an even layer. Chill, uncovered,
  until glaze is set, at least 1 hour.
  
  To serve: Let cake stand at room temperature 30 minutes to
  soften slightly. Wrap a kitchen towel dampened in hot
  water around the side of the pan for about 15 seconds. Run
  the tip of a thin knife around the edge of the pan, then
  gently unlock and remove sides of spring-form pan.
  
  Cooks' Notes: Mousse cake can be made 1 day ahead and kept
  chilled. Loosely cover with plastic wrap once glaze is set
  (use toothpicks to keep plastic wrap from touching glaze,
  if necessary).
  
  by Shelley Wiseman
  
  Gourmet Live | April 2011
  
  Yield: Makes 8 to 12 servings
  
  MM Format by Dave Drum - 12 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A fellow who is always declaring he's no fool usually has his suspicions.
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