Ingredients
Raspberry Gel
16 oz fresh raspberries
4 oz sugar
1 ½ tsp agar-agar
Red Velvet Cake
3 ½ oz buttermilk
3 tbsp Dutch-processed cocoa powder
2 tsp gel food coloring, red
1 tsp vanilla extract
1 tsp white vinegar
4 oz sugar
2 oz vegetable shortening, plus extra to grease
1 large egg
5 oz all-purpose flour
1 tsp baking soda
½ tsp salt
Cream Cheese Frosting
4 oz unsalted butter, diced, room temperature
4 oz cream cheese, diced, room temperature
8 oz confectioners sugar
Assembly
16 oz fresh raspberries
Preparation
Raspberry Gel
1. Place raspberries into mixing bowl and blend 10 sec/speed 8.
2. Add sugar and agar-agar and cook 6 min/185°F/speed 2.5. Strain through a fine mesh sieve into a bowl. Refrigerate until set (approx. 2-4 hr.).
Red Velvet Cake
1. Preheat oven to 350°F. Lightly grease a rectangular baking pan (approx. 12 in. x 8 in.) and line with parchment.
2. Place a bowl onto mixing bowl lid, weigh in buttermilk, cocoa powder, food coloring, vanilla and vinegar, remove bowl from mixing bowl lid. Stir mixture with spatula to combine and set aside.
3. Insert butterfly whisk. Place sugar, shortening and egg into mixing bowl and mix 5 min/speed 3. Scrape down sides of mixing bowl and butterfly with spatula.
4. Add flour, baking soda and salt and without measuring cup mix 1 min/speed 3. while slowly adding reserved buttermilk mixture through hole in mixing bowl lid. Remove butterfly whisk. Scrape down sides of mixing bowl with spatula, insert measuring cup and mix a further 20 sec/speed 3.
5. Spread batter evenly onto prepared baking sheet. Bake 18-25 minutes (350°F) or until an inserted toothpick comes out clean. Transfer to a cooling rack and let cool completely. Meanwhile, clean mixing bowl and butterfly whisk.
Cream Cheese Frosting
1. Insert butterfly whisk. Place butter, cream cheese and confectioners sugar into mixing bowl, insert measuring cup and mix 1 min/speed 3. Scrape down sides of mixing bowl with spatula and mix a further 2 min/speed 3 until smooth and creamy. Remove butterfly whisk. Transfer Cream Cheese Frosting into a pastry bag and refrigerate until needed. Clean mixing bowl.
Assembly
1. Place reserved set Raspberry Gel into mixing bowl and purée 1 min/speed 4.
2. Cut cooled Red Velvet Cake into cubes. Divide cake cubes between trifle glasses. Pipe Cream Cheese Frosting on top of cake cubes and add a spoon of Raspberry Gel over the frosting. Garnish with berries and serve.
Useful Items
fine sieve, refrigerator, oven, rectangular baking pan (approx. 12 in. x 8 in.), parchment paper, cooling rack, pastry bag and tip, individual trifle glasses
Ingredients
Mascarpone Cream
8 oz mascarpone
3 ½ oz heavy whipping cream
2 oz confectioners sugar
Pancakes
2 oz sugar
3 egg whites, from large eggs, chilled
10 oz all-purpose flour
12 oz buttermilk
3 ½ oz whole milk
2 oz unsalted butter, melted and cooled
4 egg yolks, from large eggs
4 tsp baking powder
1 tsp salt
non-stick cooking spray, to grease
Assembly
fresh berries, to serve
maple syrup, to serve
Preparation
Mascarpone Cream
1. Insert butterfly whisk. Place mascarpone, whipping cream and confectioners sugar into mixing bowl and whip 30 sec/speed 3.5. Remove butterfly whisk. Transfer to a bowl, cover with cling wrap and refrigerate until needed. Thoroughly clean and dry mixing bowl and butterfly whisk.
Pancakes
1. Place a small bowl onto mixing bowl lid, weigh in sugar and set aside.
2. Insert butterfly whisk. Place chilled egg whites into mixing bowl and without measuring cup, whip 1 min 30 sec/speed 4 while slowly adding reserved sugar through hole in mixing bowl lid and whipping, until glossy and soft peaks form. Remove butterfly whisk. Transfer whipped egg whites to a large bowl and set aside.
3. Insert butterfly whisk. Place flour, buttermilk, whole milk, butter, egg yolks, baking powder and salt into mixing bowl, insert measuring cup and whisk 30 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix a further 10 sec/speed 4 just until batter is smooth and pale yellow. Remove butterfly whisk.
4. With spatula, scoop out one-third of the reserved whipped egg whites and gently fold into the batter until incorporated. Make sure to start folds from the bottom so all batter is mixed. Once incorporated, add in another third of the reserved whipped egg whites. Gently fold in to incorporate and then fold in the final third whipped egg whites until batter is very light and airy and there are no visible white streaks.
5. Place three perforated tart rings (3 in.) into a large frying pan, grease the interior of the molds and the bottom of pan where the pancakes will be cooked with nonstick cooking spray and heat over low heat. Ladle a small amount of batter into each mold (approx. ⅓ cup ea.), cover with lid and cook 4-5 minutes. Using tongs flip each ring mold (with pancake inside). Cover and cook another 3-4 minutes or just until set. Gently push pancakes out of molds to remove, transfer to a plate and keep warm. Repeat with remaining batter.
Assembly
1. Place three pancakes on a plate and top with Mascarpone Cream and berries. Serve with maple syrup.
Useful Items
cling wrap, refrigerator, small bowl, large bowl, large frying pan with lid, perforated tart rings (3 in.), tongs
Ingredients
Crème Fraiche Cheesecake
15 oz cream cheese, cubed, room temperature
8 oz sugar
2 large eggs
2 egg yolks, from large eggs
1 oz whole milk
19 oz crème fraîche
Lime Chantilly Cream
10 oz heavy whipping cream
3 oz sugar
½ lime, zest only, no white pith
Strawberry Sherbet
1 ½ oz water
1 ½ oz sugar
16 oz frozen strawberries
10 oz plain Greek yogurt
Assembly
16 oz fresh strawberries
Preparation
Crème Fraiche Cheesecake
1. Preheat oven to 230°F. Place a Pavoni pastel mold (see Tip) onto a baking sheet and set aside.
2. Place cream cheese into mixing bowl and mix 1 min/speed 3.5. Scrape down sides of mixing bowl with spatula and mix a further 1-2 min/speed 3.5 until smooth.
3. Add sugar, eggs, egg yolks and milk and mix 1 min/speed 4.5. Scrape down sides of mixing bowl with spatula.
4. Add crème fraîche and mix 1 min/speed 5.
5. Carefully pour cheesecake batter into each rectangular cavity, approximately ¾ full and gently tap the mold on the countertop to remove any air bubbles. Bake 40 minutes (230°F). Do not open oven door. Turn off oven, allow to sit in closed oven for another 20 minutes. Check to see if centers are set by gently shaking. Remove from oven and allow to cool (approx. 30 min.).
6. Cover with cling wrap and freeze 8 hours to overnight. Clean mixing bowl.
Lime Chantilly Cream
1. Insert butterfly whisk. Place whipping cream and sugar into mixing bowl and without measuring cup and without setting a time whisk speed 3, until desired stiffness is achieved.
2. Add lime zest, insert measuring cup and mix 20 sec/speed 3. Remove butterfly whisk. Transfer to pastry bag with tip and refrigerate until needed.
Strawberry Sherbet
1. Place water and sugar into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and heat 5 min/212°F/speed 1, until sugar is dissolved. Transfer the simple syrup to a bowl and quickly chill in freezer (approx. 10 min.).
2. Place frozen strawberries and 3 oz chilled simple syrup into mixing bowl, insert measuring cup and chop 15 sec/speed 8. Scrape down sides of mixing bowl with spatula.
3. Add Greek yogurt and with aid of spatula mix 1 min/speed 5. Transfer to a freezable container and freeze until set (approx. 30-60 min.).
Assembly
1. Unmold frozen cheesecakes onto serving plates and let thaw (approx. 8-10 min.).
2. Pipe reserved Lime Chantilly Cream on top of cheesecakes. Place a scoop of Strawberry Sherbet on the side and garnish with fresh strawberries.
Useful Items
oven, Pavoni pastel mold (silicone mold with rectangular cavities), baking sheet, cling wrap, freezer, pastry bag and tip, refrigerator, freezable container, serving plates
Tips & tricks
· Pavoni Silicone PASTEL molds can be found online and have dimensions of 125 mm x 28 mm x 28 mm H, 14 cavities. Each cavity is 3.04 oz.
· If pastel molds are unavailable, use 2 silicone eclair molds (8 cavities each).
Ingredients
Pastry Dough
12 ½ oz all-purpose flour
4 oz confectioners sugar
2 oz almond flour
⅛ tsp salt
6 oz unsalted butter, diced, chilled
1 large egg
1 egg yolk, from a large egg
1 tsp ice water
Olive Oil Cake
7 oz all-purpose flour
3 large eggs
4 ½ oz extra virgin olive oil
3 ½ oz sugar
2 oz whole milk
1 ½ tsp baking powder
Lemon Basil Cream
1 ½ sheets gelatin, silver grade (approx. 3.5 g)
ice water, to cover
4 large eggs
5 oz sugar
5 oz unsalted butter, diced
1 lemon, zest only, no white pith
5 oz lemon juice, from 2 large lemons
8 – 10 fresh basil leaves, plus extra to decorate
Assembly
16 oz fresh berries, to decorate
Preparation
Pastry Dough
1. Place all-purpose flour, sugar, almond flour and salt into mixing bowl and mix 25 sec/speed 10. Scrape down sides of mixing bowl with spatula and mix 5 sec/speed 8.
2. Add butter, egg, egg yolk and ice water and mix 1 min/speed 4. Transfer pastry to a clean surface and shape into a disk. Divide pastry in half, wrap in cling wrap and refrigerate 1 hour. Meanwhile, clean mixing bowl. Line a baking sheet with parchment and set aside.
3. On a lightly floured surface, roll out one half of the chilled pastry dough to ⅛ inch thickness. Line 12 perforated tart rings (3 in.) by pressing ring molds into rolled out pastry to create the bottom. Transfer to prepared baking sheet. Roll out remaining chilled pastry and cut into thin strips slightly larger than the height of the rings (approx. ¾-1 inch wide). Line the inside walls of tart rings with pastry strips, trimming as needed. Gently press the bottom dough and wall strips together with your finger to seal. With a small paring knife, trim off any dough that is above the tart rings. Use a fork to prick holes in the pastry and refrigerate (approx. 30 min.). Meanwhile, preheat oven to 325°F.
4. Line chilled pastry shells with parchment and baking weights (e.g. dried beans) and blind-bake 13 minutes (325°F). Remove parchment and weights and bake a further 2-5 minutes (325°F) until lightly golden. Set aside to cool. Meanwhile make cake batter.
Olive Oil Cake
1. Place flour, eggs, olive oil, sugar, milk and baking powder into mixing bowl and mix 30 sec/speed 4. Fill baked tart shells ⅓ of the way and bake 12-15 minutes (325°F). Set aside to cool. Meanwhile clean mixing bowl and make lemon basil cream.
Lemon Basil Cream
1. Place gelatin sheets in a small bowl, cover in ice water and let soak until softened (5-10 min.). Remove soaked gelatin and gently squeeze out water. Discard water, return gelatin to the small bowl and set aside.
2. Place eggs, sugar, butter, lemon zest, lemon juice, and basil leaves into mixing bowl and cook 5 min/185°F/speed 4.
3. Add the drained gelatin, stir through with spatula until fully dissolved. Quickly strain the cream (optional) through a fine mesh sieve into a bowl. Cover with cling wrap, touching the surface and refrigerate.
Assembly
1. Transfer Lemon Basil Cream into a pastry bag with tip and pipe onto top of tarts. Refrigerate 1 hour.
2. Decorate with fresh berries and fresh basil leaves before serving.
Useful Items
cling wrap, refrigerator, baking sheet, parchment paper, rolling pin, perforated tart rings (3 in.), oven, baking weights (e.g. dried beans), small bowl, fine mesh sieve
Tips & tricks
· Use a ring mold (5 in.) to cut circles from rolled pastry and place into perforated tart ring molds (3 in.). Gently press the pastry up the sides to line the molds. Roll a rolling pin over the top of the rings to remove excess pastry from above the tart rings. Run a small sharp knife around the top edge between the pastry and the ring edge, providing easy removal from tart ring once baked.