Name: Karim's dessert
Total time: 3 h
Ingredients: 4 egg whites; 200 g powdered sugar; Pinch of salt; teaspoon lemon juice; 200 g BAM Raspberry jam without added sugar; 3 teaspoons of agar agar (or more, depending on the agar agar manufacturer''s instructions and desired thickness); 1/2 cup water (about 120 ml); 100 g finely ground coconut; 100 g finely ground almonds; 6 egg whites; 50 g crystal sugar; 200 g whole hazelnuts; 200 g BAM Dark Chocolate; 50 g butter; 200 g BAM dark chocolate; 100 ml whipping cream; 150 g BAM strawberry jam without added sugar; 1 tablespoon butter (for shine); 2 large cucumbers; 250 ml of water; Juice of 1 lemon; 2-4 tablespoons sugar (or to taste); 2-3 teaspoons of gelatin powder (or agar agar for the vegetarian version); BAM mix for macronutrients

Ingredients:

For Meringa:

4 egg whites
200 g powdered sugar
Pinch of salt
teaspoon lemon juice

For the Raspberry Jam:

200 g BAM Raspberry jam without added sugar
3 teaspoons of agar agar (or more, depending on the agar agar manufacturer''s instructions and desired thickness)
1/2 cup water (about 120 ml)

For the Docquoise coconut sponge:

100 g finely ground coconut
100 g finely ground almonds
200 g powdered sugar
6 egg whites
50 g crystal sugar
Pinch of salt

For a crunchy chocolate hazelnut centre:

200 g whole hazelnuts
200 g BAM Dark Chocolate
50 g butter
Pinch of salt

Chocolate strawberry ganache:

200 g BAM dark chocolate
100 ml whipping cream
150 g BAM strawberry jam without added sugar
1 tablespoon butter (for shine)

Cucumber jelly:

2 large cucumbers
250 ml of water
Juice of 1 lemon
2-4 tablespoons sugar (or to taste)
2-3 teaspoons of gelatin powder (or agar agar for the vegetarian version)
Pinch of salt

Biscuit macaron:

BAM mix for macronutrients

Instructions:

Meringa:

1. Step To prepare the meringues, preheat the oven to 120°C and line a baking tray with baking paper. Separate the 4 egg whites from the egg yolks, taking care not to let the yolk creep in between the whites. Whip the egg whites with an electric mixer, add a pinch of salt (and if desired vinegar or lemon juice for stability) and whip until frothy. Gradually beat in the 200 g of sugar, a spoonful at a time, until the mixture is glossy and firm enough to stay on the beaters. Transfer the mixture into a piping bag and form into larger drops/cups, which should have soft peaks. Bake at 100°C for about 45 minutes to 1 hour until the meringues are dry to the touch and can easily peel off the paper. Leave to cool in the oven with the door slightly ajar to avoid a sudden drop in temperature and possible collapse.

Raspberry jam:

1. Step To make the hardened raspberry jelly, use 200g of BAM Raspberry Jam without added sugar and 3 teaspoons of agar agar as the cake filling. First, mix the agar agar with 120 ml of cold water and leave to soak for a few minutes. Meanwhile, heat the BAM Raspberry Jam over a medium heat until it becomes liquid, taking care not to boil. Add the previously prepared agar agar mixture to the heated jam, bring everything to a gentle boil and cook, stirring constantly, for another 2-3 minutes until the agar agar is completely dissolved. Then carefully pour the mixture onto a baking tray lined with baking paper or a silicone liner to ensure an even layer. Leave to cool at room temperature, then place in the fridge for a few hours to set completely. Once the jelly is firm, use a sharp knife or modelling knife to cut out shapes to fit the centre of Karim''s dessert.

Docquoise coconut sponge cake:

1. Step To make the coconut dacquoise sponge cake, start by preheating the oven to 180°C and lining two baking trays with baking paper. Mix 100 g finely ground coconut and 100 g finely ground almonds with 200 g powdered sugar. In a separate bowl, whisk 6 egg whites with a pinch of salt to soft peaks, gradually adding 50 g caster sugar until you have a firm and glossy snow. Gently fold the dry mixture into the beaten egg whites to keep the mixture airy. Divide the mixture between the prepared baking trays, smooth and bake for 20-25 minutes or until the sponge is golden brown and firm to the touch. After baking, leave the biscuits to cool completely on a wire rack before carefully removing them from the paper. This delicate and airy sponge is ideal for use in a variety of cakes, as it complements cream or fruit fillings beautifully.

Crunchy chocolate hazelnut crumb:

1. Step Temper the chocolate to about 31-32°C, which will give it a nice shine and make it more stable at room temperature. Meanwhile, in a dry frying pan over a medium heat, toast 200 g whole hazelnuts until golden brown, about 5-7 minutes, then chop them coarsely. Add the roasted hazelnuts, 50 g butter and a pinch of salt to the melted and tempered chocolate. Spread the mixture on a baking tray lined with silicone baking paper, flatten and leave to set in the fridge for at least 1 hour. Once firm, cut the crisp into a circle with a mould and use in Karim''s dessert.

Chocolate strawberry ganache:

1. Step Put 200 g BAM dark chocolate in a medium bowl. Heat 100 ml whipping cream in a small saucepan until just before boiling, then pour the cream over the chocolate. Leave to stand for one minute to allow the chocolate to melt, then stir gently until the chocolate is completely melted and the mixture is smooth. Stir in 150 g of BAM strawberry jam without added sugar until completely incorporated into the ganache. Add 1 tbsp of butter and stir until the ganache is glossy and even. Allow the ganache to cool and thicken slightly before piping it onto Karim''s dessert with a piping bag.

Cucumber jelly:

1. Step Start by peeling and roughly chopping the cucumber, then blend it in a blender with 250 ml of water and the juice of 1 lemon until you have a smooth puree. Strain the cucumber puree through a fine strainer or cheesecloth to remove larger particles and get a clear juice. Pour the juice into a saucepan, add 2-4 tablespoons of sugar (depending on your taste) and a pinch of salt, then heat over a medium heat until the sugar is completely dissolved, but make sure the mixture does not boil. Pre-soak the gelatine powder in a little cold water for a few minutes, then add it to the warm cucumber juice and stir until it is completely dissolved. Pour the prepared mixture into a round mould or spread it out on a flat baking tray. Refrigerate for at least 4 hours or overnight to set the jelly. Cut the jelly into circles and decorate Karim''s dessert with them.

Biscuit macaron:

1. Step To make the macaron biscuit, first mix 250 g of the macaron mix with 50 ml of water at room temperature. Then whisk the mixture on high speed for about 5 minutes until smooth and glossy. Transfer the prepared mixture into a piping bag and form a circle on a baking tray lined with baking paper or on a special macaron tray to match the proportions of Karim''s dessert. Stuff several biscuits and leave to air for 15-20 minutes to form a thin crust on the surface. Preheat the oven to 150°C and bake the macaron biscuits for 15-18 minutes until firm but still tender in the centre. When the macarons are baked and cooled, carefully remove them from the baking tray.

Assembly:

1. Step Once you have all the ingredients ready, you can start assembling the dessert. The dessert consists of macaron sponge cake, chocolate strawberry ganache, Docquoise coconut sponge cake, raspberry jam and a crunchy chocolate hazelnut centre. It is garnished with cucumber jelly, meringue, halved raspberries and mint pieces.

Ana F.

Ustvarjalka vsebin

Ingredients:

For Meringa:

4 egg whites
200 g powdered sugar
Pinch of salt
teaspoon lemon juice

For the Raspberry Jam:

200 g BAM Raspberry jam without added sugar
3 teaspoons of agar agar (or more, depending on the agar agar manufacturer''s instructions and desired thickness)
1/2 cup water (about 120 ml)

For the Docquoise coconut sponge:

100 g finely ground coconut
100 g finely ground almonds
200 g powdered sugar
6 egg whites
50 g crystal sugar
Pinch of salt

For a crunchy chocolate hazelnut centre

200 g whole hazelnuts
200 g BAM Dark Chocolate
50 g butter
Pinch of salt

Chocolate strawberry ganache:

200 g BAM dark chocolate
100 ml whipping cream
150 g BAM strawberry jam without added sugar
1 tablespoon butter (for shine)

Cucumber jelly:

2 large cucumbers
250 ml of water
Juice of 1 lemon
2-4 tablespoons sugar (or to taste)
2-3 teaspoons of gelatin powder (or agar agar for the vegetarian version)
Pinch of salt

Biscuit macaron:

BAM mix for macronutrients

Instructions:

Meringa:

1. Korak

To prepare the meringues, preheat the oven to 120°C and line a baking tray with baking paper. Separate the 4 egg whites from the egg yolks, taking care not to let the yolk creep in between the whites. Whip the egg whites with an electric mixer, add a pinch of salt (and if desired vinegar or lemon juice for stability) and whip until frothy. Gradually beat in the 200 g of sugar, a spoonful at a time, until the mixture is glossy and firm enough to stay on the beaters. Transfer the mixture into a piping bag and form into larger drops/cups, which should have soft peaks. Bake at 100°C for about 45 minutes to 1 hour until the meringues are dry to the touch and can easily peel off the paper. Leave to cool in the oven with the door slightly ajar to avoid a sudden drop in temperature and possible collapse.

Raspberry jam:

1. Korak

To make the hardened raspberry jelly, use 200g of BAM Raspberry Jam without added sugar and 3 teaspoons of agar agar as the cake filling. First, mix the agar agar with 120 ml of cold water and leave to soak for a few minutes. Meanwhile, heat the BAM Raspberry Jam over a medium heat until it becomes liquid, taking care not to boil. Add the previously prepared agar agar mixture to the heated jam, bring everything to a gentle boil and cook, stirring constantly, for another 2-3 minutes until the agar agar is completely dissolved. Then carefully pour the mixture onto a baking tray lined with baking paper or a silicone liner to ensure an even layer. Leave to cool at room temperature, then place in the fridge for a few hours to set completely. Once the jelly is firm, use a sharp knife or modelling knife to cut out shapes to fit the centre of Karim''s dessert.

Docquoise coconut sponge cake:

1. Korak

To make the coconut dacquoise sponge cake, start by preheating the oven to 180°C and lining two baking trays with baking paper. Mix 100 g finely ground coconut and 100 g finely ground almonds with 200 g powdered sugar. In a separate bowl, whisk 6 egg whites with a pinch of salt to soft peaks, gradually adding 50 g caster sugar until you have a firm and glossy snow. Gently fold the dry mixture into the beaten egg whites to keep the mixture airy. Divide the mixture between the prepared baking trays, smooth and bake for 20-25 minutes or until the sponge is golden brown and firm to the touch. After baking, leave the biscuits to cool completely on a wire rack before carefully removing them from the paper. This delicate and airy sponge is ideal for use in a variety of cakes, as it complements cream or fruit fillings beautifully.

Crunchy chocolate hazelnut crumb:

1. Korak

Temper the chocolate to about 31-32°C, which will give it a nice shine and make it more stable at room temperature. Meanwhile, in a dry frying pan over a medium heat, toast 200 g whole hazelnuts until golden brown, about 5-7 minutes, then chop them coarsely. Add the roasted hazelnuts, 50 g butter and a pinch of salt to the melted and tempered chocolate. Spread the mixture on a baking tray lined with silicone baking paper, flatten and leave to set in the fridge for at least 1 hour. Once firm, cut the crisp into a circle with a mould and use in Karim''s dessert.

Chocolate strawberry ganache:

1. Korak

Put 200 g BAM dark chocolate in a medium bowl. Heat 100 ml whipping cream in a small saucepan until just before boiling, then pour the cream over the chocolate. Leave to stand for one minute to allow the chocolate to melt, then stir gently until the chocolate is completely melted and the mixture is smooth. Stir in 150 g of BAM strawberry jam without added sugar until completely incorporated into the ganache. Add 1 tbsp of butter and stir until the ganache is glossy and even. Allow the ganache to cool and thicken slightly before piping it onto Karim''s dessert with a piping bag.

Cucumber jelly:

1. Korak

Start by peeling and roughly chopping the cucumber, then blend it in a blender with 250 ml of water and the juice of 1 lemon until you have a smooth puree. Strain the cucumber puree through a fine strainer or cheesecloth to remove larger particles and get a clear juice. Pour the juice into a saucepan, add 2-4 tablespoons of sugar (depending on your taste) and a pinch of salt, then heat over a medium heat until the sugar is completely dissolved, but make sure the mixture does not boil. Pre-soak the gelatine powder in a little cold water for a few minutes, then add it to the warm cucumber juice and stir until it is completely dissolved. Pour the prepared mixture into a round mould or spread it out on a flat baking tray. Refrigerate for at least 4 hours or overnight to set the jelly. Cut the jelly into circles and decorate Karim''s dessert with them.

Biscuit macaron:

1. Korak

To make the macaron biscuit, first mix 250 g of the macaron mix with 50 ml of water at room temperature. Then whisk the mixture on high speed for about 5 minutes until smooth and glossy. Transfer the prepared mixture into a piping bag and form a circle on a baking tray lined with baking paper or on a special macaron tray to match the proportions of Karim''s dessert. Stuff several biscuits and leave to air for 15-20 minutes to form a thin crust on the surface. Preheat the oven to 150°C and bake the macaron biscuits for 15-18 minutes until firm but still tender in the centre. When the macarons are baked and cooled, carefully remove them from the baking tray.

Assembly:

1. Korak

Once you have all the ingredients ready, you can start assembling the dessert. The dessert consists of macaron sponge cake, chocolate strawberry ganache, Docquoise coconut sponge cake, raspberry jam and a crunchy chocolate hazelnut centre. It is garnished with cucumber jelly, meringue, halved raspberries and mint pieces.