Hemulen

Woof-woof
Joined
26 Aug 2020
Local time
2:49 PM
Messages
1,348
Location
Finland
Flaming Towers
tow_23.jpg

Serves 6-8 | Preparation ~90 minutes; this dessert is made in several but easy steps


Ingredients / Basement aka candied pistachio & strawberry mix
10 g (~10 ml) salted butter​
50 g (~95 ml) shelled, unsalted pistachios​
3 heaped tablespoons strawberry (or strawberry-raspberry) jam​
Ingredients / Window Frames and Steel Bars aka melted chocolate
100 g (a small block) of dark chocolate​
Ingredients / Concrete aka nut, cheese & strawberry mix
250 g (~600 ml) strawberries​
70 g (~130 ml) shelled, unsalted pistachios​
70 g (~130 ml) cashew nuts​
250 g (~235 ml) ricotta cheese​
150 ml/g almond milk (or half & half/cream & milk)​
150 ml/g water​
1 tablespoon honey​
100 ml (~85 g) gelling sugar/jam sugar (sugar with pectin)​
Ingredients / Fire Extinguisher Foam aka whipped cream
200 ml double/heavy cream​

Instructions / Basement

Melt the butter on a pan, add the jam and pistachios and cook on medium heat for 10-20 minutes until the mixture is candied and sticky. Let the mixture cool in room temperature.

Instructions / Window Frames & Steel Bars

Melt the chocolate in bain-marie (over steam) or carefully in the microwave. Put the hot chocolate in a plastic bag, make a tiny hole in one corner and form (by squeezing) 6 or 8 thin, long rectangular ”window grids” on top of parchment paper. The grids should fit into tall glasses. Squeeze the rest of the chocolate into thin, straight strands. Refridgerate on top of a tray (or lay carefully in the freezer) to set.

Instructions / Concrete

Soak the pistachios and cashew nuts in hot (boiled) water for 10-20 minutes. Rinse and prepare the strawberries. Leave 6-8 whole strawberries for garnish. Drain the nuts and put them in a blender/mixer with the almond milk, ricotta and strawberries. Melt the gelling sugar in water on a small pan and bring to boil. Dilute a tablespoon of honey into the mixture. Pour the hot mixture into the blender/mixer and mix until smooth and fluffy. Pour into a bowl, let cool and refridgerate for 30 minutes to set the mixture into loose jello/foam.

Instructions / Assembly

Whip the cream (aka fire extinguisher foam). Place tall, preferably square (four-angular) glasses ready on the table. Prepare the servings one by one. Spoon one sixth or eighth of the candied pistachio-strawberry jam on the bottom.

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Take a chocolate grid from the fridge and place it carefully inside the glass. Layer pistachio foam and whipped cream carefully while holding the grid in place. Finish with whipped cream. Sprinkle broken pieces of chocolate strands on top, cut a strawberry into quarters and assemble ”flames” by placing the pieces into corners.
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Last edited:

MypinchofItaly

Forum GOD!
Joined
17 Feb 2017
Local time
1:49 PM
Messages
8,293
Location
Milano, Italy
Website
mypinchofitaly.co.uk
Flaming Towers
View attachment 55025
Serves 6-8 | Preparation ~90 minutes; this dessert is made in several but easy steps


Ingredients / Basement aka candied pistachio & strawberry mix
10 g (~10 ml) salted butter​
50 g (~95 ml) shelled, unsalted pistachios​
3 heaped tablespoons strawberry (or strawberry-raspberry) jam​
Ingredients / Window Frames and Steel Bars aka melted chocolate
100 g (a small block) of dark chocolate​
Ingredients / Concrete aka nut, cheese & strawberry mix
250 g (~600 ml) strawberries​
70 g (~130 ml) shelled, unsalted pistachios​
70 g (~130 ml) cashew nuts​
250 g (~235 ml) ricotta cheese​
150 ml/g almond milk (or half & half/cream & milk)​
150 ml/g water​
1 tablespoon honey​
100 ml (~85 g) gelling sugar/jam sugar (sugar with pectin)​
Ingredients / Fire Extinguisher Foam aka whipped cream
200 ml double/heavy cream​

Instructions / Basement

Melt the butter on a pan, add the jam and pistachios and cook on medium heat for 15-20 minutes until the mixture is candied and sticky. Let the mixture cool in room temperature.

Instructions / Window Frames & Steel Bars

Melt the chocolate in bain-marie (over steam) or carefully in the microwave. Put the hot chocolate in a plastic bag, make a tiny hole in one corner, and form (by squeezing) 6 or 8 thin, long rectangular ”window grids” on top of parchment paper. The grids should fit into tall glasses. Squeeze the rest of the chocolate into thin, straight strands. Refridgerate on top of a tray (or lay carefully in the freezer) to set.

Instructions / Concrete

Soak the pistachios and cashew nuts in hot (boiled) water for 10-20 minutes. Rinse and prepare the strawberries. Leave 6-8 whole strawberries for garnish. Drain the nuts and put them in a blender/mixer with the almond milk, ricotta and strawberries. Melt the gelling sugar in water on a small pan and bring to boil. Dilute a tablespoon of honey into the mixture. Pour the hot mixture into a blender/mixer and mix until smooth and fluffy. Pour into a bowl, let cool and refridgerate for 30 minutes to set the mixture into loose jello/foam.

Instructions / Assembly

Whip the cream (aka fire extinguisher foam). Place tall, preferably square (four-angular) glasses sideways on the table. Prepare the servings one by one. Lift the glass and spoon one sixth or eighth of the candied pistachio-strawberry jam on the bottom.

View attachment 55030
Take a chocolate grid from the fridge and place it carefully inside the glass. Layer pistachio foam and whipped cream carefully while holding the grid in place. Finish with whipped cream. Sprinkle broken pieces of chocolate strands on top, cut a strawberry into quarters and assemble ”flames” by placing the pieces into corners.
View attachment 55027

View attachment 55028

View attachment 55029

View attachment 55031

You are incredible, bravissima!
 

rascal

Forum GOD!
Joined
18 Mar 2018
Local time
11:49 PM
Messages
14,953
Location
Christchurch New Zealand
Flaming Towers
View attachment 55025
Serves 6-8 | Preparation ~90 minutes; this dessert is made in several but easy steps


Ingredients / Basement aka candied pistachio & strawberry mix
10 g (~10 ml) salted butter​
50 g (~95 ml) shelled, unsalted pistachios​
3 heaped tablespoons strawberry (or strawberry-raspberry) jam​
Ingredients / Window Frames and Steel Bars aka melted chocolate
100 g (a small block) of dark chocolate​
Ingredients / Concrete aka nut, cheese & strawberry mix
250 g (~600 ml) strawberries​
70 g (~130 ml) shelled, unsalted pistachios​
70 g (~130 ml) cashew nuts​
250 g (~235 ml) ricotta cheese​
150 ml/g almond milk (or half & half/cream & milk)​
150 ml/g water​
1 tablespoon honey​
100 ml (~85 g) gelling sugar/jam sugar (sugar with pectin)​
Ingredients / Fire Extinguisher Foam aka whipped cream
200 ml double/heavy cream​

Instructions / Basement

Melt the butter on a pan, add the jam and pistachios and cook on medium heat for 15-20 minutes until the mixture is candied and sticky. Let the mixture cool in room temperature.

Instructions / Window Frames & Steel Bars

Melt the chocolate in bain-marie (over steam) or carefully in the microwave. Put the hot chocolate in a plastic bag, make a tiny hole in one corner, and form (by squeezing) 6 or 8 thin, long rectangular ”window grids” on top of parchment paper. The grids should fit into tall glasses. Squeeze the rest of the chocolate into thin, straight strands. Refridgerate on top of a tray (or lay carefully in the freezer) to set.

Instructions / Concrete

Soak the pistachios and cashew nuts in hot (boiled) water for 10-20 minutes. Rinse and prepare the strawberries. Leave 6-8 whole strawberries for garnish. Drain the nuts and put them in a blender/mixer with the almond milk, ricotta and strawberries. Melt the gelling sugar in water on a small pan and bring to boil. Dilute a tablespoon of honey into the mixture. Pour the hot mixture into a blender/mixer and mix until smooth and fluffy. Pour into a bowl, let cool and refridgerate for 30 minutes to set the mixture into loose jello/foam.

Instructions / Assembly

Whip the cream (aka fire extinguisher foam). Place tall, preferably square (four-angular) glasses ready on the table. Prepare the servings one by one. Spoon one sixth or eighth of the candied pistachio-strawberry jam on the bottom.

View attachment 55030
Take a chocolate grid from the fridge and place it carefully inside the glass. Layer pistachio foam and whipped cream carefully while holding the grid in place. Finish with whipped cream. Sprinkle broken pieces of chocolate strands on top, cut a strawberry into quarters and assemble ”flames” by placing the pieces into corners.
View attachment 55027

View attachment 55028

View attachment 55029

View attachment 55031
Absolutely beautiful.

Russ
 
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