The dependent desert: Caramel-Pecan Dacquoise
Aug 25,2014 0 Comments
Crunchy and creamy, bittersweet and sweet… This elegant desolate tract has all of it. the best factor about it, except for its taste clearly, is that it’s wholesome so that you received’t be having any aftermath regrets. the feel of the desert is wonderful, the taste is exquisite and it even appears pretty darn god.
To make this pretty desert, you’ll need:
- 1 teaspoon of recent lemon juice
- 1/eight of teaspoon salt
- three large egg whites
- 1/2 cup of granulated sugar and half of cup of finely chopped and toasted pecans for the meringues
- 1/three cup of cold water
- 1 teaspoon of unflavored gelatin
- 6 tablespoons of brown sugar
- 1/three cup of divided heavy whipping cream
- 1 tablespoon of butter
- 1 tablespoon of sunshine-colored corn syrup
- 1/eight teaspoon of salt
- 1/four cup of granulated sugar
- 1/4 cup of water
- 2 huge egg whites, and a touch of salt for the mousse
- 1 ounce of chopped and melted bittersweet chocolate
Preheat oven to 200°. to organize meringues, combine first three substances in a bowl and beat them with a mixer at high speed unless the combination is foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in pecans.
moderately spoon the meringue combination into a zipper-top plastic bag and then seal it. hint 1 (10-inch) circle onto every of two sheets of parchment paper, and tape 1 sheet onto every of two baking sheets. minimize 1/4 inch off 1 corner of bag, squeeze the meringue mixture onto prepared pans to kind 2 (10-inch) circles.
Bake the meringues at 200° for 3 hours or except they are dry. flip the oven off and cool in closed oven. in moderation cast off the meringues.
to arrange mousse, combine water and gelatin and let it stand for five minutes.
position brown sugar, 4 half teaspoons of whipping cream, butter, syrup, and salt in a sauce- pan over medium-excessive heat.
deliver it to a boil, whereas stirring until the sugar dissolves. prepare dinner for two minutes with out stirring and eliminate the mix from the warmth.
Stir in gelatin mixture and prepare dinner for every other 30 seconds, still stirring unless the gelatin dissolves. eliminate from the heat and transfer the combination to a big bowl and let it cool totally.
situation the remainder 1/4 cup of whipping cream in a medium bowl, beat it with a mixer at high pace unless stiff peaks type. Fold the whipped cream into cooled gelatin combination and relax it for 20 minutes or unless it’s virtually set.
combine the granulated sugar and 1/four cup of water in a small sauce- pan over medium-excessive heat and convey to a boil, stirring simply until the sugar dissolves. prepare dinner with out stirring until a thermometer registers 250° (about 3 minutes).
place 2 egg-whites and a splash of salt in a large bowl. whereas the usage of smooth, dry beaters, beat the egg whites and salt with a mixer at high velocity except foamy. Slowly pour the recent sugar mixture in a thin circulation into egg-whites, proceed beating until stiff peaks type. cut back the mixer to medium velocity and beat until mixture cools (this may occasionally take about 8 minutes).
Fold one-1/3 of the egg-white mixture into the caramel combination and gently fold in the remainder egg-white combination. Let it cool off for 1 hour. position 1 baked meringue round on a platter and spread mousse evenly over the meringue. top it with the remainder meringue spherical. Drizzle melted chocolate over top and lower the desolate tract into 6 wedges.