The Blackcurrant Cloud Individual Cake Recipe PDF [PDF]

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BLACKCURRANT CLOUD individual cake

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

BLACKCURRANT CLOUD for 8 individual cakes

GELATIN MASS Ingrеdients Powdered gelatin 200 Bloom Cold water

Total weight: ~ 56 g

100%

8g

14%

48 g

86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). 5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.

COCONUT CREAM Ingrеdients

Total weight: ~ 453 g

100%

Whipping cream 35%

72 g

16%

Desiccated coconut

15 g

3%

Egg yolks

30 g

7%

Sugar

15 g

3%

6g

1%

Coconut puree

195 g

43%

Mascarpone

120 g

27%

Gelatin mass

1 Add the egg yolks, the sugar, the whipping cream and desiccated coconut to a saucepan. Cook the custard on low to medium heat, mixing with a whisk and checking the temperature with a probe thermometer. When the mixture reaches 80-84 °C / 176-185 °F remove it from the heat. 2 Add the gelatin mass to the custard and mix well with a silicone spatula until the gelatin has dissolved completely. 3 Strain the finished mixture through a sieve into a measuring cup. 4 Add cold coconut puree and mascarpone, and process with a hand blender for about a minute until smooth. 5 Transfer the cream into a clean container, cover it with cling film in contact and place it in the fridge for at least 6 hours, better overnight. Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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BLACKCURRANT CLOUD for 8 individual cakes

ALMOND SHORTCRUST PASTRY Ingrеdients

Total weight: ~ 231 g

100%

100 g

43%

Butter 82%

60 g

26%

Icing sugar

40 g

17%

Almond powder

15 g

7%

1g