Individual cake Sacura

Composition:

Make choux pastry:

Bring to a boil milk with butter and zest. Add the flour and brew the dough. Put it into the food processor with a paddle attachment  and mix at the medium speed, adding wgg yolks and whole eggs. 

Whip to merengue egg whites with sugar and food coloring. Unite to masses. 

Spread the dough on the silicone mat and bake at 180C during 10-12 minutes. After oven very fast to flip the sponge cake on the silikone mat and cower very fast with food film. 

Raspberry-mint jelly:

Heat 1/3 of raspberry puree with finely chopped mint. Let it stand. Heat it again, add sugar, mix with bloomed gelatin and then with the remaining puree.  Fill pastry tubes with 1,5 cm diameter  and freeze it. You can make this tube with acetate film and Scotch tape, it’s very sibple.

Lemon cream:

Rinse and dry the lemon. Remove the zest and squeeze the juice. 

Carefully grind by hands the lemon zest with sugar. Mix lemon juice, sugar with zest and eggs in the small pan. Whisk until the mixture 83/84C. Let it cool to 60C. Process with a blender before adding chopped up butter. Whisk during 10 minutes. 

Pour the cream into the jar or convenient for you form, tightly close the lid or with polythene film. Put in the refrigerator for the night. It will thicken very well during this time, it will be creamy and air consistency.

When the cream thickens put it in the pastry bag with nozzle 8 and put the strips on the circumference of the frozen jelly (make like flowers). 

Freeze it. Then cut it to the height of the molds.

Mousse with tarragon:

Heat the cream with zest and leaves of tarragon. Let it stand during 15 minutes, then heat again. Pour into the melted chocolate, add gelatin, mix it, process with a blender. Pour lime juice while you are processing with a blender. Allow to cool to 30C and mix with the whipped cream.

Assembly:

Pave the pastry ring (6 cm diameter) for individual cakes with acetate film. Put the sponge cake in a circle. Put a circle  sponge cake at the bottom. Be careful – if you will wait too long time before filling with mousse, your sponge cakes will start to dry and lost size. Will not beautiful.

Pour with a half of mousse, then put inside a frozen post of raspberry jelly and lemon cream. 

Freeze it.

Before presentation remove from rings and cut one side of dessert (up) obliquely. Decors with caramel.

Cooking:

Bring to a boil water and sugar in a small stewing pan. Keep on the fire until the temperature 130C. If you don’t have the thermometer you can make a test “on a soft ball” – drip a little bit of  syrup on a plate with a cold water. It should immediately form in a ball but be soft.

Now you need to add food coloring. Continue to heat until the mixture 155C. Make a test “om a solid ball” – drip a little bit of syrup on a place with a cold water, when the ball formed it should be solid, as a glass. 

Add the lemon juice in the caramel and mix it. Remove from the heat and pour on the silicone mat. Let it cool, then grind to a fine powder in the RobotCoupe. Sprinkle through a sieve on a silicone mat, make with ring 8 cm diameter at this caramel good track. And put it into the oven with a temperature 180C for few second! You will see, that after 5-6 second you caramel will starting melt. After this – take out from oven. Wait when caramel will cold and very delicate take out from silicone.