Friday, 5 December 2014

Fat Friday #19 Hazelnut Cake with Pistachio Ice-Cream & Cream Toasted Almond Cream


December. You know what that means right? Its shopping time! Lucky enough for me, I've finished all my Christmas shopping now which is a big relief. In the next couple of weeks there will be a some Christmas recipes coming up soon. Maybe on Fat Friday or who knows. Its my most busy time of year but I hope your not too busy enough to make this restaurant dessert.
Its a nut themed dessert with a sweet hazelnut cake, savoury pistachio ice cream and a luxury almond cream. Its a fairly simple dessert which takes minimal effort with maximum 'wow' reaction at all that 'effort'.

Recipe: Makes 8 servings 

Cake:
·       225g ground hazelnuts, sieved
·       50g plain flour, sieved
·       1 teaspoon baking, sieved
·       3 eggs
·       200g castor sugar
·       200g butter, melted and cooled
·       Juice of 1 lemon

Pistachio ice-cream:
·       200g pistachio’s
·       300ml milk
·       7g milk powder
·       200ml double cream
·       6 egg yolks
·       60g castor sugar
·       10ml glucose

Toasted almond cream:
·       700ml double cream
·       100ml milk
·       75g toasted sliced almonds
·       110g sugar
·       3 gelatine leaves
Equipment:

·       Mixing bowl x 2
·       Sieve
·       Saucepan x 3
·       23 inch cake tin lined with silicone paper
·       Baking sheet
·       Whisk
·       Fine sieve
·       Ice cream machine
·       Small bowl
·       Small mould
·       Liquidizer
·       Sugar thermometer

For the pistachio ice cream:
1.    Bake pistachios in an oven 170c/Gas Mark 3/ 325f for a few minutes to release some of the nuts oils.
2.    Place the milk, milk powder, and cream into a pan. Bring gently to the boil, add the pistachios. Wait until cooled and then liquidize until smooth.
3.    Return to the plan and bring back to the boil.
4.    Meanwhile, whisk the eggs, glucose and sugar.
5. Pour half the pistachio mix into the eggs, whisking constantly.
6.    Return the pan to the heat. Heat to 84c using a sugar thermometer.
7.    Strain immediately through a fine sieve and cool.
8.    Place into an ice cream machine.

For the cake:
1.    Pre-heat oven to 170c/Gas Mark 3/ 325f.
2.    Melt the butter in a pan and allow to cool before using.
3.    Mix the ground hazelnuts, flour and baking powder together.
4.    Whisk the eggs and sugar together until pale, then slowly whisk in the melted butter.
5.    Fold in the hazelnut mixture followed by the lemon juice.
6.    Pour the mixture into the lined cake tine and bake for 40 minutes.
7.    Remove from oven and leave to cool on a wire rack.

For the Almond cream
1.    Toast the almonds like the pistachios as above. Put cream, milk, almonds and sugar into a pan and bring to the boil.
2.    Remove and infuse the almonds for 40 minutes.
3.    Place the gelatine in cold water until gooey.
4.    Bring the cream mixture back to the boil and remove again from the heat.
5.    Add the gelatine and sieve to remove the almonds.
6.    Pour into small moulds of your choice and set for 4 hours.

To complete:
1.    Cut the cake into 8 pieces.
2.    Dip the mould into a little hot water to realise the almond cream.
3.    Scoop a little of the ice cream on top of the cake.  

Are you nuts over this dessert? Would you order it at a restaurant?
Bake On! Penny x
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