Saturday, 27 March 2010

Daring Bakers March : Lemon & Raspberry Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
Ok so this month's Daring Baker's Challenge was to make an Orange Tian, a French dessert, made up of a pate sablee...which I had no idea what it was at first!! Hehe, your own made marmalade, a whipped cream filling, a caramel sauce and citrus segments. Despite thinking an orange tian would be delicious I really wanted to play around with some different flavours since last month I just decided to stick to a plain normal tiramisu, we still had to make it citrus but we could add any additional flavour we wanted to the whipped cream filling, so I decided that lemon would be my citrus flavour and then I would add a swirl of raspberry flavouring and red food colouring through my whipped cream centre...god that red food colouring was annoying, its just managed to come out of my skin now!! A week later!! I decided to make one big tian, which I topped with orange and lemon segments..this unfortunately fell over when it went into the freezer but luckily was salvaged hehe, and two miniature tians that I made in ramekins filled with cling film to be lifted easily out! I was so pleased with how these turned out, the only problem I can think is that maybe the lemon segments on top were a bit too bitter and I did have to upscale the amount of sugar I used in the recipe to compensate for this, anyway I loved this challenge and can't wait to see what concoction we'll have to make next month :D.

Lemon & Raspberry Tian

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients
Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
2 large lemons used to make lemon slices
cold water to cook the slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the lemon. Place the lemon slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the lemon for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the lemon peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the lemon juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Lemon Segments:

For this step you will need 10 lemons.

Cut the lemon into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

[See YouTube video in the References section below for additional information on segmenting oranges.]

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
lemon juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the lemon juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the lemon segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the lemon tians.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
2 teaspoons raspberry extract
dash of red food colouring
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
lemon marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the lemon marmalade, raspberry extract and red food colouring.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the lemon segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the lemon segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of lemon segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.


Mary said...

I love raspberries, so I bet that made a wonderful flavour in the tian. And I'm happy to see the raspberry chiffon pie is still winning!

Aparna said...

Looks pretty with the red streaks in the cream layer.
I thought of lemon too but didn't want to up the sugar so went with oranges.

Paris Pastry said...

The layers look so luscious, and the colors are perfect for summer! I sure would be intimidated making this!

Ingrid said...

Great job! I love raspberry and lemon together. Have you tried lime with raspberry?

Snooky doodle said...

looks good, yummy

Anonymous said...

Good job on the challenge. I love raspberries - the red color looks really nice in your tian.

Tia said...

nice photos, great to see the process! interesting twist you did this month :)

Baking Addict said...

Love your flavour combination.

Anonymous said...

Lemon was my original choice but never got around to the store to get some. It sounds super with the rasberries.
Thanks for visiting my site

Eyes Bigger Than Belly said...

Yours looks SO Creamy and delcious - I just want to eat it right off the screen!!! YUM!! :)
You did a great job!! :)

Lauren said...

Lemon and raspberry are such a great combo! I love the bright colours =D.

Lisa Michelle said...

Natalie, I love the raspberry-lemon comnbo..espeially because I love raspberries! Your tian looks do those bubblegum cupcakes above. OMG, bubblegum cupcakes..I'm in love - they're so beautiful and I want to taste one badly!