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Ingredientes
- 4 lrg Egg yolks
- 1/3 c. Sugar
- 3 Tbsp. Cornstarch
- 1 1/2 c. Lowfat milk
- 2 tsp Vanilla
- 3 Tbsp. Unsalted butter, softened
- 9 ounce Fine-quality white chocolate, minced
- 1 c. Heavy cream White chocolate genoise, cut horizontally with a serrated knife into 3 layers
- 3 ounce Fine-quality white chocolate, minced
- 2 Tbsp. Unsalted butter, cut into bits
- 1/2 tsp Vanilla
- 1/2 c. Cake flour, (not self-rising)
- 1/4 tsp Salt
- 3 lrg Large eggs at room temperature
- 1/3 c. Sugar
- 1/4 c. Framboise for brushing the cake layer Two 10-oz pkgs. frzn Loganberries, thawed and liquid removed, in light syrup, reserving 1/3 c. of the syrup
- 1 env unflavored gelatin
- 3 Tbsp. Framboise
- 1/2 c. Heavy cream
- 2 1/2 c. Fresh Loganberries Fresh Loganberries Fine-quality white chocolate at room, (about 72°,F.), temperature, shaved with a vegetable peeler into curls and kept covered and chilled Fresh mint sprigs
Direcciones
- Make the white chocolate mousse:In a bowl whisk together well the yolks, the sugar, and a healthy pinch of salt, add in the cornstarch, sifted, and whisk the mix till it is just combined. Add in the lowfat milk, scalded, in a stream, whisking, transfer the mix to a heavy saucepan, and boil it, whisking, for 1 minute, or possibly till it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and refrigeratethe pastry cream, its surface covered with plastic wrap, till it is cooled completely. In a metal bowl set over barely simmering water heat the white chocolate, stirring occasionally, and let it cold to lukewarm. In a large bowl whisk together the white chocolate and 1 c. of the pastry cream, reserving the remaining pastry cream for the Loganberry mousse, till the mix is combined well. In a bowl with an electric mixer beat the heavy cream till it holds soft peaks, whisk one fourth of it into the white chocolate mix, and mix in the remaining whipped cream gently but thoroughly.
- Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pcs of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the genoise onto the round, brush the cake with some of the framboise, and spread it proportionately with half the white chocolate mousse (about 2 c.). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and refrigeratethe cake and the remaining white chocolate mousse while preparing the Loganberry mousse.
- Make the Loganberry mousse:In a blender or possibly food processor puree the Loganberries with the reserved syrup and strain the puree through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mix over moderately low heat, stirring, till the gelatin is dissolved and whisk it into the puree. Whisk the reserved pastry cream into the Loganberry mix, whisking till it is smooth, set the bowl in a larger bowl of ice and cool water, and whisk the mix till it is the consistency of raw egg white.
- Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream till it holds soft peaks. Whisk one fourth of the whipped cream into the Loganberry mix and mix in the remaining whipped cream gently but thoroughly.
- Spread about 1 c. of the Loganberry mousse proportionately over the middle layer of genoise in the pan, arrange some of the Loganberries neatly around the edge
- continued in part 2
