An irresistible fresh dessert for Ferragosto
Viviana Musazzi
Life is full of contradictions. In summer, we love fresh desserts, but as soon as we take them out of the refrigerator, they tend to melt due to the heat. Despite my husband's advice to stop making them, I persist in continuing... and that's how "Fresco a Ferragosto" was born.
Life is full of contradictions. In summer, we love fresh desserts, but as soon as we take them out of the refrigerator, they tend to melt due to the heat. Despite my husband's advice to stop making them, I persist in continuing... and that's how "Fresco a Ferragosto" was born.
Difficulty
Difficult
Preparation
3 Hours
Cooking
25 min.
Doses for
10 servings
Suitable for
No Veg
For the August barbecue I was looking for something "light" and fresh, like a modern tart:
●Spelt shortcrust pastry shell with lemon;
●Red fruit jelly with raspberry and blueberry pieces;
Ingredients to assemble the Fresco cake for August 15th:
to taste Berries
Velvet spray
40 g White chocolate
Necessary tools
●14cm diameter tourbillon mold;
●15 cm diameter springform pan;
●22 cm diameter tart pan;
●Planetary mixer with wire whisk and leaf whisk;
●Leaf-shaped ejection mold;
●Ceramic clay beads or dried beans.
Making yogurt mousse
Break up the gelatin and rehydrate it with its own water; this will take at least 15 minutes. Chop the white chocolate.
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Pour the yogurt, 40 g of fresh cream and the vanilla into a saucepan and heat, remove from the heat, add the white chocolate and melt.
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Add the gelatin with its rehydration water to the chocolate mixture and mix until the gelatin has dissolved.
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While the mixture cools, whip the remaining cream. When the yogurt mixture reaches 35°-40°, add the whipped cream, being careful not to deflate it.
Pour the mixture into the mold lined with acetate sheet and place in the freezer at -18°C for at least 10 hours
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Prepare the lemon spelt shortcrust pastry.
Mix the butter with the icing sugar and the lemon zest, beat the egg yolks with a pinch of salt, gradually add them working at low speed
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Once combined, add the einkorn flour.
Shape the dough into a loaf, wrap it in cling film and leave it to rest in the refrigerator at +4°C for at least 2 hours. If you have time, leave it longer; compared to traditional shortcrust pastry, spelt pastry remains softer.
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Prepare the mango and passion fruit gelée.
Rehydrate the gelatin in cold water; it will take at least 15 minutes.
Heat the smoothie with the sugar. Once the sugar has dissolved and the mixture is hot, remove it from the heat and let it cool slightly.
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Add the gelatine with its rehydration water and let it dissolve.
Pour into the tourbillon mold and place in a blast chiller at -18°C for at least 2 hours, or in the freezer for at least 3-4 hours.
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Cook the spelt and lemon shortcrust pastry.
Remove the pastry from the refrigerator and roll it out to a thickness of 3 mm.
Line the tart pan and trim the edge with leaves using a leaf-shaped push-out mould, prick the bottom and place in the refrigerator at +4°C for 20 minutes, in the meantime preheat the fan oven to 170°C.
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Remove the mold from the refrigerator, place the ceramic beads inside and bake, lower the temperature to 160°C and bake for 20 minutes, remove the beads and baking paper, return to the oven for another 5 minutes.
Let the tart cool and unmold. Once cooled, drizzle with melted white chocolate.
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Be careful to cover the entire bottom and edge by at least 1.5 cm in height, place in the refrigerator to allow the chocolate to harden.
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Prepare the red fruit jelly.
Rehydrate the gelatin in cold water; it will take at least 15 minutes.
Heat the berry juice with the sugar. Once the sugar has dissolved and the mixture is hot, remove it from the heat and let it cool slightly.
Add the gelatin with its rehydration water and let it dissolve, let the gelatin cool to room temperature.
Meanwhile, cut the blueberries in half and the raspberries into small pieces.
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Pour half of the jelly into the spelt shortcrust pastry shell, place the berries and cover with the remaining jelly, place in the refrigerator at +4°C for one night.
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Assemble the dessert.
Unmold the yogurt and vanilla mousse, spray it with velvet spray, and place it in the center of the shortcrust pastry shell on top of the berry jelly.
Unmold the mango and passion fruit jelly and place it on top of the yogurt mousse.
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Decorate the crown between the mousse and the shortcrust pastry leaves with fresh berries, thaw the mousse and jelly in the refrigerator at +4°C for at least 6 hours before serving fresh on August 15th.
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