Pie inspiration Isfahan: Rose, letchis, raspberries

After tasting my last recipe, the Father Ispahan, I had a mad desire to continue this association pink, letchis et framboises. I got the idea of ​​this pie, very inspired by the original Isfahan pie Pierre Hermé, but different in the cake structure, the composition and visual.

For this dessert, I kept mascarpone cream with rose I had loved, and I set this as a pie “dessert pie”, the kind of “infiniments”.

We thus find a sweet dough, a baked almond cream with raspberries, on which is deposited pieces of lychees and just smooth all with a raspberry confit. Le disque de crème mascarpone à la rose est recouvert d’un glaçage miroir rose. La décoration est fleurie, fruity, élégante et légère. Visually, j’étais vraiment conquise, moi qui d’habitude n’est pas très fan des tons roses pâles sur les gâteaux, avec le peps du rouge ça ressortait vraiment bien. Quant au goût, j’ai allié des éléments très simples, la crème d’amande, le confit, etc… L’association de saveurs étant déjà très originale. Et le résultat fût délicieux: On perçoit bien tous les éléments, that we titillate the palate one after the other: The Rose, first of all, and the freshness of litchi, softened with candied raspberry and almond cream coming reassure. Good taste buttered sweet dough remains in the mouth, and makes you want to immerse the spoon in our plate.

As Baba Isfahan, I urge you to not to strictly follow my instructions on the amount of rose flavor, but to add to as and tasting your preparations. Different brands, the aroma is more or less powerful, and the idea is not to end up with a feeling of eating a bar of soap ^^ (unless you like to eat soap, you regularly eat soap and you are someone very special.)

 

Recipe for a pie Isfahan 6-7 people (Circles of 18cm and 16cm).

The sweet dough (the eve)

Recipe by Pierre Hermé

• 140g butter
• 75g icing sugar
• 2g de sel
• 25g almond powder
• 1egg
• 250g flour

Mix the softened butter with the icing sugar, salt, almond powder, add egg and flour, homogenize the paste without too much work. Filmer and reserve in the fridge.

When the dough is cold, darken 18cm circle and prebaking fifteen minutes at 170 ° C.

 

Almond cream

• 50g butter
• 50g sugar
• 50g almond powder
• 1 egg
• 5g flour
• A nice handful of frozen raspberries

Mix all ingredients in the order listed. Spread on prebaked pie shell, sprinkle with raspberries and bake again for about 20 minutes at 170 ° C.

 

Mascarpone cream with rose

• 112g whole liquid cream
• 30g yellow d & rsquo; eggs
• 25g sugar
• 2g gelatin (1 leaf)
• Pink aroma QS (ten drops me)
• 125g mascarpone

the day before: Conduct a custard -> Rehydrate the gelatin in cold water. Bring cream to a boil. Whisk egg yolks with sugar and pour the boiling cream over, put it back into the pan and cook over low heat / medium at 83 ° C (cooking the web -> cream ply spatula when baked)

Add the softened gelatine, let cool slightly before adding the cream aroma and taste as the flavors are diminished in too hot preparation. Shoot in contact and keep in fridge.

When the cream is cold: la foisonner avec le mascarpone et garnir le cercle de 16cm, lissez à ras. (Vous pouvez utiliser un cercle à entremet, lisser au mieux avec une cuillère mouillée et, when you turn out your frozen drive, smooth the surface on a hot plate).

 

The raspberry confit

• 100g frozen raspberries
• 50g of brown sugar
• 12g lemon juice

In a pot, Heat all ingredients and allow to simmer for ten minutes until the preparation épaisssise.

 

The mirror glaze

Recipe by Pierre Hermé. It is not necessarily required to achieve the icing on the eve, Nevertheless, if your mixer tends to incorporate a lot of air bubbles in your preparations I would still recommend to let sit in the fridge and reheat it later.

• 100g white chocolate
• 30g caster sugar
• 1g pectin
• 60g of water
• 50g whole liquid cream
• Aroma of rose (3-4 drops)
• Titanium dioxide, red dye

(I do not use pectin, je la remplace par 2g de gélatine et le résultat est très bien. Ce glaçage se tient mais est peu collé, on ne le sent absolument pas sur l’ensemble du dessert)

Porter à ébullition l’eau et la crème. Mélanger le sucre et la pectine, les ajouter à l’eau et la crème. Porter de nouveau à ébullition et retirer du feu. Pour over previously melted white chocolate, add dyes and mixer.

with gelatin: boil water, cream and sugar, pour over previously melted white shock, add the gelatine, dyes and mixer.

For use at 35 ° C.

 

Mounting

• 1 letchis box syrup
• fresh raspberries
• Petals of a red rose

Cut into pieces lychees and drain well.

On the pastry, drop lychees over the entire surface, smooth flush with the tart with raspberry confit.

Décercler cream disc rose and frost with icing mirror when it is 35 ° C. Place the disc on the pie. Decorate around halves raspberries.

Place on top harmoniously rose petals, raspberries and lychees halves.

Remove the pie from the fridge ten minutes before tasting.