100 ml de aquafaba gelada (água do cozimento de grão-de-bico ou da conserva em caixinha ou lata)
½ colher (chá) de essência de baunilha
1 colher (chá) de suco de limão
10 g de açúcar
140 g de chocolate meio amargo derretido
Aquafaba
1 xícara (chá) de grão-de-bico (deixe de molho em água por 8 horas)
3 xícaras (chá) de água (essa é a quantidade que deve restar depois do cozimento)
Modo de preparo
Atenção: Esta receita requer ao menos 3 horas de geladeira.
Bata a aquafaba na batedeira até espumar (uns 3 minutos).
Adicione a baunilha, o suco de limão e o açúcar e continue batendo até obter picos firmes (uns 10 minutos).
Misture 1/3 da aquafaba em neve com o chocolate derretido com um batedor de arame (fouet).
Acrescente o restante da aquafaba e misture delicadamente com uma espátula.
Distribua em taças individuais, leve à geladeira por pelo menos 3 horas e sirva decorada, se desejar, com raspas de chocolate, hortelã e frutas vermelhas.
Obs.: Quanto mais bater a aquafaba, mais tempo a mousse permanece firme.
Aquafaba
Leve o grão-de-bico escorrido e a água ao fogo por cerca de 50 minutos ou até amaciar (vá adicionando mais água para manter a quantidade).
Escorra, distribua a aquafaba em potes e armazene na geladeira ou no freezer (neste caso, por até 3 meses).
Utilize em temperatura ambiente em receitas doces ou salgadas, substituindo a clara em neve
Learn to make every step of the delicious recipe of 'More You'
Ingredients – Pasta
6 eggs
1 teaspoon vanilla extract
280g of sugar
1 cup boiled milk with 2 tablespoons margarine
225g of sifted wheat flour
25g sieve corn starch (4 tablespoons)
1 tablespoon baking powder
How to prepare - Pasta
On the mixer, place 6 eggs and beat until well aerated (+/- 10 minutes). Decrease the speed of the mixer to a minimum, add 1 teaspoon of vanilla essence and 280g of sugar, gradually, until it forms a fluffy cream.
Add 1 cup boiled milk with 2 tablespoons margarine and beat for 30 seconds. Then add 225g of sifted wheat flour, 25g of sifted corn starch, 1 tablespoon of baking sifted powder, beating at minimum speed.
Turn off the mixer and put the dough in two baking sheets (20 x 10 cm in diameter), lined with buttered paper only in the bottom, greased and floured. Preheat oven to 180 ° C for 30 to 40 minutes. Remove from the oven and uncover immediately, still hot, on the paper and cover with a dry cloth. Reserve.
Stuffed with: white brigadeiro, young woman baba and boiled pineapple
Ingredients - Buttercream for Leveling
160ml egg white at room temperature
55g of sugar
115g of sugar
45ml of water
450g unsalted butter
Mode of Preparation - Buttercream for Leveling
Beat 160 ml of egg white on the mixer until bubbles begin to form. Add 55 g of granulated white sugar all at once and beat until you get a solid meringue. Turn off the mixer and set aside.
In a pan over low heat, place 115 g of sugar, 45 ml of water and heat to 118 ° C (caramel). Add in the meringue of the mixer at one time and beat at the top speed until the meringue is solid. Turn off the mixer and let it cool down.
Add 450g unsalted butter to the meringue bit by bit, beating at top speed until creamy.
In a pan over low heat, place 150 g of sugar, 35 ml of water and heat until it reaches 118 ° C (caramel). Reserve.
In an electric mixer, place 160 ml of egg white at room temperature and beat until light peaks. Add 50 g of sugar, gradually, and beat until smooth. With the mixer still on, add the caramel and continue to beat until cool.
When the meringue is cold add 450 g unsalted butter, well chilled, cut into cubes. Beat until smooth.
Mode of Preparation - Assembly
Cut the 2 cakes in half, obtaining 4 discs. On one of the discs place white Brig. Cover with another cake disc, place the young mango and pieces of cooked pineapple. Cover with another disc and refill with white brigadeiro. Place the last disc over the top and cover the entire cake with the buttercream for leveling and smooth with a spatula.
With the translucent buttercream make flowers and petals using a icing spout to decorate the cake.
It is important to observe the temperatures:
The temperature of the environment: the ideal temperature for preservation of the cream in the environment is 22ºC
The temperature of the butter: The ideal temperature of the butter to be added in the meringue is 4 ° C
The caramel temperature: the ideal caramel temperature (which should be checked with appropriate thermometer) is 118 ° C
The temperature of the meringue: the ideal temperature of the meringue for addition of the butter is between 28 ° C
