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Торт «Лайм-мята-карамель»

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  • Торт «Лайм-мята-карамель»

    • Рецептура

    Количество Единицы измерения
    Бисквит
    Изи Вивакейк 100 г
    Мука 200 г
    Сахар-песок 150 г
    Яйцо 200 г
    Жженка 50 г
    Масло растительное 170 г
    Экселанте 150 г
    Ядра орехов дробленые жареные 100 г
    Карамельный мусс
    Пассионата 250 г
    Фабулосо 100 г
    Дели Ирис 150 г
    Желатин листовой 12 г
    Мусс «Мята/лайм»
    Декорфил с ароматом мяты и лайма 100 г
    Пассионата 250 г
    Желатин листовой 7-8 г
    Гель-покрытие «Мята/лайм»
    Декорфил с ароматом мяты и лайма 100 г
    Армони 200 г
    Вода 75 г

    Технологический процесс

    Шаг за шагом

    Приготовление бисквита

    Все ингредиенты, кроме орехов, загрузить в дежу сбивальной машины. Сбивать лопаткой, на средней скорости 5-6 мин. Распределить бисквит на лист для выпечки слоем 5 мм, посыпать дробленными измельченными ядрами орехов. Выпекать в виде рулета 12-14 мин, при температуре 180 градусов.

    Приготовление жженки

    Сахар и воду, в соотношении 5 : 1 нагреть при периодическом помешивании до тех пор, пока сахар не приобретет темно-коричневый цвет. Затем, постепенно, в 6-8 приемов, добавить горячую воду из расчета: 2 части воды на 5 частей сахара. Во избежание вспенивания можно добавить 0,8-1 % жира к массе сахара. Сироп процеживают.
    Характеристика пф: густой сироп темно-коричневого цвета, с горьким вкусом. Влажность 22,00+- 1 ,00%.

    Приготовление карамельного мусса

    Желатин замочить в холодной воде. Крем Пассионата слегка взбить.
    Фабулосо и Дели Ирис подогреть, ввести распущенный желатин. Перемешать. Соединить полученную массу со взбитым кремом Пассионата. Дели Ирис подогреть до 28-30°С.

    Приготовление мусса «Мята/лайм»

    Желатин замочить в холодной воде. Крем Пассионата взбить.
    Подогреть Декорфил со ароматом мяты и лайма до 25-30°С, ввести распущенный желатин. Перемешать со взбитым кремом Пассионата.

    Приготовление геля-покрытия

    Армони нейтральная с водой довести до кипения. Соединить с Декорфил с ароматом мяты и лайма. Перемешать до однородной консистенции.
    Перед покрытием изделия подогреть до 60°С.

    Сборка изделия

    На дно формы выложить 1 слой бисквита. 1/3 оставшегося места в форме залить карамельным муссом, кольцами из мешка отсадить начинку Дели Ирис. Оставшуюся часть формы заполнить муссом «Мята/лайм». Оставить в холодильнике для стабилизации.
    Застывший п/ф покрыть подготовленным гелем «Мята/лайм». Декорировать рисунком из подогретого Дели Ирис, посыпать цедрой лимона/лайма, украсить веточкой мяты и кумкватом.

    О рецептуре

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