Marquise noire gourmande
Yield 4 servings as part of a dessert, 2 servings if there is only the marquise and sauce
cocoa mass 40 g
butter 40 g
sugar 5 g
egg yolk (1) 20 g
“creme de framboise”, a raspberry liquor 15 g
egg white (1) 30 g
Make a mousse : Beat egg whites. Melt cocoa, stir in butter, yolks, sugar, liquid, then, incoporate egg whites in 3 times. Pour in mold(s). Freeze 2 hours, then keep in the fridge. Or refrigerate 6 hours.
It tastes better the next day.
The plate is wet with more “creme de framboise”. The powder is sweet potato (Japanese cake ingredient).
Iced. Thick sweet cranberry juice on the plate.
With green tea.
It’s a follow up from yesterday’s :
Three chi’ cakes…
For the brunch (with 1 serving of cake) :
Cal349 F26.4g C42.0g P8.5g
I didn’t get my guacamole in the over-rated box supermarket… the concept is the same : all the bits are in, but not assembled. Avocado, (sudachi) lemon, sea salt, hot chili pepper, onion. On a slice of German Vollkornbrot. This is also laziness, it’s when the baker doesn’t even bother with grounding the rye grains to make the bread. That makes a pair.
I was able to release the kabocha pumpkin cake… Even to cut it. And eat it (for that I never worried).
Cheeezzzy ? They are so creamy and yummy…
Which one would you have ? There is no cheese at all, let’s call them chi cakes.
Absolutely delicious. The base has a nice nutty flavor, the top is a lightissime creamy mousse. That’s the most important.
I have a little cosmetic concern. Now, how do I take them out of the molds ? Please, post the answer in comment… at the time I’m writing, I don’t know the answer.
Using circles to shape the base was not the brightest thing I’ve ever made. The great texture of the cream is a problem here.
Next time, I will use mini-cupcake molds and paper cases. Because I will do them again.
Corrected version : in mini-cups.
Base (3 cakes):
60 grammes of nuka (rice bran)
40 g of hattaiko (roast barley flour)
sugar at taste
Mix and micro-wave 3 minutes a 900 W. Let cool a little and squeeze in shapes. Let on the counter to dry a little.
No bake but not no effort…
Good silky texture tofu (kinu dofu). It’s good when it’s tasty without anything added. You need 300 g for the 3 cakes.
Finely pound the tofu in a mortar.
Whip up vegetal cream for whipping. It goes well with tofu.
So this time it’s vegan, dairy free, kosher, you-name-it but if you want it to avoid that, add a little lard… No, it’s a joke. But you can use cream or creme fraiche to make the whipped cream.
I used 150 ml for the 3.
Combine it to the tofu.
Raisins soaked in rum are added to the mix, also sweetener at your taste (I used lakanto “natural” sweetener) and lots of vanilla essence. I have poured the rest of rum on the base, it has absorbed it.
Kabocha pumpkin, cooked, pureed. It didn’t need sweetening for me. I have added spices. I didn’t know which ones that should be, so I tried a Chinese set : cinnamon, Sichuan pepper, nutmeg, anise. That tasted good, I added more anise.
Sweet potato, boiled with its skin. The whole potato is pasted in the mortar. I had to sweeten a little. Flavoring is a few drops of bitter almond essence.
For the whole recipe (with no cal sweetener), that could make 12 small servings (1/4 cake) or 6 big (1/2 cake)
Cal 1107 F59.3g C110.6g P38.7g
POST-SCRIPTUM : OUT OF THE MOLD
It won’t stay that way… quick a photo. I had to reverse it immediately. The base being heavier. It squeezed the cream. Then :
Can you see the shape of heart ? Not really, ne ? That was still possible to cut and serve :
NB : Click on the text, not the images.
All those that didn’t fit into :
Most of these sweets (not all) are very healthy and can be eaten every day. Whenever it is possible, I use only natural and whole ingredients, little or no added sugar. Many desserts are vegan. A few are decadent…
Made with agar (kanten) seaweed.
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