PECAN DACQUOISE .. 30 x 40 cm

Sift powdered sugar with flour and pecans. All loose materials must be passed to the batter was light and airy! Whisk whites on hand mixer and add the granulated sugar in three times. May not be completely stiff, just when the snow peaks begin to form. Add the egg wit spatula to mix the flour, sugar and ground pecans.

Pour the batter evenly into the paper (foil) lined baking pan, sprinkle the surface with broken pecans and bak at 180°C (hot air oven -20°C) for about 15 minutes.

MANGO BAVAROIS

Soak the leaf gelatine in cold water. Heat the mango coulis along with the juice of mango in the microwave or in a bain-marie until warm. Stir the soaked gelatine sheets through, add the half-whipped cream and the mango pieces and mix well. Pour the mixture over the pecan dacquoise into the tin. Put the tin in the fridge until the mousse will solidify in.

BLACK CURRANT JOCONDA ®

Sorry, also this recipe is only for sale. You can substitute this delicious dough by a second layer of Pecan nut dacquoise.

CASSIS-ELDERBERRY JELLY

Soak the gelatine sheets in cold water. Mix together the black currant coulis and Elderberry syrup and warm up but don’t let boil. Dissolve the gelatine in the warm mixture of syrup and coulis and let cool down. Then pour the jelly over the joconda dough in the form and set into the refrigerator until firm.

CASSIS BAVAROIS

Soak the leaf gelatine in cold water. Heat the black currant coulis along with little Cassis liquor in the microwave or in a bain-marie until warm. Stir the soaked gelatine sheets through, add the half-whipped cream and mix well. Pour the mixture over the currant-elderberry jelly in the tin. Put the tin in the fridge until the bavarois will get solid.

Remove the tart from the thin and decorate according your fantasy.

Bon apetit ! 🙂