Today we took the raspberry mousse cake class. Wowwww… so this is quite something, we learned a lot about how elaborate and technical this is. Chef Pierre Ferland said “it’s 90% science 10% art – and that 10% is the hardest”. Think this was supposed to be a clue for what’s to come.
So this cake is done in 5 stages and things have to be in specific order, otherwise it does not work. Trust me all 8 students we tried and asked what if we do this or that first — Chef Pierre said “Ok, then you will end up with something else but not a raspberry mousse cake!”
Make the simple syrup so it can take time to cool off. You will use it for the raspberry filling and later to brush the layers of the cake to give it moisture.
You must do the raspberry mousse. This way it can take time for gelatin and the mousse to set to the right consistency to become the filling. Make sure to strain the raspberry purée so all the seeds are taken out.
Make the genoise (cake). It is not hard but the key is to put it in already heated owen rightaway so it won’t collapse. Also do NOT tap to even out the cake in the pan, use your hand to smooth it out quickly, otherwise it will again collapse. Don’t you love all the tips and tricks — we would not have known any of this if Chef Pierre did not tell us and demonstrate.
While the cake is baking, make the Le Creme Chantilly which is the frosting that will cover and decorate the cake. Tip here was to start with a cold mixer bowl!!
Are you stable handed?? Well this is the test!! Cut the cake into 3 straight even layers. With a brush brush first layer with simple syrup, then smooth over some of the mousse, do the same with the other two layer and build up your cake tower. Then use some of the mousse to cover the sides of the cake. Finally, use the Chantilly to frost and decorate the cake. You can also use toasted almonds to coat the sides for a more rustic look. Tip: put the cake in the fridge for hour or two before cutting it, helps it set and be easier to cut.
Remember… We did not say this was easy or simple. Apparently after 2 years of apprenticeship this became easy for Chef Pierre. I believe it.
Finally – cut and serve! Bon Appetite!!
Thankfully, Chef Pierre said we could make the cake the day before – so you can do this in 2 days if you need the time. In any case, if you are excited to try this delicious cake, let me know and I will provide you the full recipe.
Ok, finally I decided to write about my obsession with anything coconut. Have always really liked coconut, but about few years ago got more serious as I learned more about the healthy benefits of coconut.
Coconut is another miracle of nature that is yummy and smells amazing. So many uses for this amazing nut – hard not to love it.
Coconut Juice and Flesh Best way to experience this is to have fresh coconuts. I will never forget the coconuts in Thailand. Last year, during our trip to Thailand coconut juice became our official drink. We were delighted to also discover we could scrape and eat the flesh. Coconut juice is more hydrating than water.
Coconut Flakes Coconut flakes come in various shapes and sizes. Most common use is in baking. I love the large hefty flakes that I can crunch and taste the coconut flavor. I use them in the mornings: little yogurt, blueberries, and coconut flakes!
Coconut Butter Warning – if you read beyond this section we will not be responsible for your coconut addiction.
Coconut butter is great for cooking, baking, or just as a spread on a piece of good bread. BUT mixing couple spoonfuls mixed with dark cocoa powder makes the best impromptu desert!!
Coconut Oil Yes, you can cook with it. BUT even more importantly you can use it for your skin and hair. I am close to ditching my body lotion altogether and completely switch over to coconut oil. It is important to emphasize you should use organic cold pressed virgin coconut oil. If your hair is too fine you may not want to use it besides as a mask to nourish the hair. But if you are sporting a bushy lush head of hair – your hair will love you for using coconut oil. Btw – if you live in a cold climate the coconut oil will naturally solidify, that does not mean it is bad. This is normal, it will easily turn liquid with a bit of warmth.
Before we start to this traditional family recipe I want to give you a great tip that I learned it from my aunt during summer I collect the fresh grape leaves and just line them on top of each other then wrap them with aluminum foil and put them in freezer bag and freeze them when I took them from freezer I have to be very careful because when they freeze they are very fragile so when you touch them you have to be very careful! and after you de-freeze them they are ready to use & enjoy sunny summer taste!
Are you ready to enjoy?
Organic grape leaves
1 cup organic rice
1/2 cup organic coarsely ground wheat
1 or 1/2 cup Greek yogurt
1 tbs organic butter or ghee or olive oil
1 tsp pressed organic garlic
1 tsp sea salt
2-3 cups boiling water (you will need more or less water it depends of what type of rice and leaves you use)
For Top ( for 1 person)
1 large organic egg (optional)
1 tbs organic butter, ghee or olive oil
1/2 tsp sea salt
1/4 cup water
2 tbs fresh green garlic leaves diced very thin I don’t have fresh green garlic leaves so I used normal garlic cloves crushed.
You can use just rice or just wheat or as I do you can mix them.
Rinse rice and wheat.
Mix melted butter, yogurt, garlic and salt to rice and wheat mix them well.( I didn’t have enough yogurt at home so my mixture looks dry but normally should be runny and wet yogurt gives special flavor and character which is the specialty of this recipe.
Then as below you see the photos put some rice and wrap the leaves.
Line up them in pot the closure side should be faced down.
When you reach the last row if you have left over leaves you can cover the top of wraps or if you don’t have that’s fine.
Cover the lid bring to boil 20-30 min. or until the rice and wheat cooked well.
If you are using very big leaves yo can dived them into 2 pieces or just make big wraps my leaves were very small.
Now our Aprakh is ready carefully take each Aprakh and line it in plate.
Put butter in pan until heated pour scrambled egg and stir fry put the crushed garlic and salt stir-fry then add boiling water boil it 1-2 min. it should be little water left when you put it over the
Okay I know its worth it but isn’t it enough we wait… aaawww it smells garlicious!
Give me a moment please! I have to eat and sweep this I stand to much.