by Alessandro Urilli
I have always been inspired by working with creamy cheeses, particularly when it's a delicious, smooth, velvety and sweet cheese like mascarpone.
Fresh mascarpone cheese is made of two simple ingredients; cream and tartaric or citric acid, and because of its composition it is easily combined with almost anything, acid fruits, citrus fruits, chocolate etc.
This time I'm proposing a passion fruit-accented cake, it has a distinguished tartness and soury, sweet tropical flavour, that when is added to a dense and heavy cream cheese it will give to it a lighter and refreshing taste.
Recipe makes 2 rings 20cm diameter.
Butter fresh gr 0,300
Raw sugar gr 0,280
Flour 9% protein gr 0,280
Pistachio flour gr 0,220
Almond powder gr 0,080
Crumble all the ingredients together, let it rest for 1 hr.
Place the crumble mixture into a 20cm diameter ring on a baking tray , bake at 180” for 20min.
Spray with liquid milk chocolate. Set aside.
Compote of Mixed Berries
Sirop 30b gr 0,375
Raspberries puree gr 0,125
Gelatin leaves gr 0,012
Redcurrants gr 0.250
Raspberries fresh gr 0,200
Blackcurrant gr 0,250
Griottes gr 0,200
Wild strawberries gr 0,200
Note: Sirop: is a sugar solution (1 lt water boiled with 1,280gr of sugar) - Griotte; are cherries in liquor
Using the same ring we baked the crumble into, in a bowl warm one part of the syrop and dissolve the gelatin leaves in it, add the berries and mix together.
Pour this mix onto the crumble, leave it to set.
Sugar gr 0,175
Water gr 0,050
Egg yolks gr 0,100_____cook to 121*c
Mascarpone cheese gr 0,400
Passion fruit puree gr 0,100
Whipping cream gr 0,600
Gelatine leaves gr 0,020
Make a sabayon with water, sugar and yolks, add the gelatin then mix in the Mascarpone cheese, lastly fold in the semi whipped cream.
In a ring of 18c diam. High 2c pour in the mascarpone mix and freeze.
Once frozen glaze with passion fruit gel.
Crumble and compote of wild berries at the bottom, mascarpone mix on top, decorate with the strawberries.
International bakery & pastry consultant, product & business development, staff training & demonstrator.