CINDY A
07-16-2009, 02:56 PM
PUDIN DE LEITE
Matthew kenney entertaining in the raw page168
BRIGADEIRO
LAYER CAKE
2 ¼ FINE CASHEW FLOUR (pass through a Tami)
1 ½ cup cocoa powder ¾ cup water
¼-teaspoon salt ¼ tablespoon vanilla extract
Pinch of cinnamon
Truffles
½-cup raw cocoa powder ½-teaspoon salt
2-cup cashews soaked 4-6 hours ¾-cup agave
½-cup coconut oil ¼ cup mesquite pod meal
1-teaspoon vanilla extract
Chocolate sauce
1 ¼-cup agave ¼-teaspoon vanilla extract
½-cup cocoa powder pinch salt
2 tablespoons carob powder ½-cup coconut oil
Pudin
1-cup cashews, soaked 1-2 hours ¼ teaspoon sea salt
¾ cup young coconut meat ¾-teaspoon nutritional yeast
½-cup raw carragennan 2 pinches turmic
6 tablespoons agave ¼-teaspoon cinnamon
Carmel sauce
1-cup agave ¼-teaspoon salt
¼-teaspoon cinnamon
Ice cream
1-cup cashews soaked 1-2 hours ½-cup coconut oil
½ cup young coconut meat ¼ teaspoons cloves
½-cup agave 1 ¾ teaspoon cinnamon
1 ½-cup water ½ cup dried coconut flakes
1-tablespoon vanilla extract 1 cup chopped young coconut meat
Pinch of salt
Layer cake
Mix together dry ingredients in a large bowl and remaining ingredients and mix well with hands. Line a pan (you can use a half sheet tray) WITH PARCHMENT PAPER. PRESS THE BATTER INTO A 1-INCH LAYER. DEHYDRATE IN BOTTOM OF DEHYDRATOR OVERNIGHT. FLIP ONTO CUTTING BOARD AND TRIM EDGES. PLACE ON DEHYDRATOR SCREENS AND DEHYDRATE ANOTHER 4-6 HOURS.
TRUFFLES
BLEND ALL INGREDIENTS EXCEPT MESQUITE POD MEAL IN A VITA-MIX PLACE INA BOWL AND MIX MEAL WITH HANDS. PLACE IN FREEZER 1-2 HOURS DIVIDE THE RECIPE IN TWO (2)
Chocolate sauce
Blend all ingredients in vita-mix until smooth
Pludim
Blend all ingredients in a vita-mix until smooth. Pour onto line ramekins and refrigerate
Carmel sauce
Blend all ingredients in a vita-mix for 20 seconds chill freezer for 2 hours
Ice cream
Blend all ingredients except chopped young coconut meat in a vita mix until very smooth pour into an ice cream maker, add coconut meat, and follow manufactures instructions
ASSEMBLY
ROLL ½ THE TRUFFLE RECIPE INTO SMALL TRUFFLES COAT WITH CACAO NIBS AND SET ASIDE. DIVIDE THE LAYER CAKE INTO 3 EVEN LAYERS, TAKE 1/3 OF THE ½ OF THE TRUFFLE RECIPE AND SPREAD OVER ONE LAYER OF THE CAKE COVER WITH THE OTHER CAKE LAYER AND REPEAT PROCESS TWO MORE TIMES. CUT CAKE INTO 3 x ½ INCH RECTANGLES. PLACE ONE RECTANGLE ON A PLATE; POUR 2 TABLESPOON CHOCOLATE SAUCE OVER THE TOP AND GARNISH WITH 2 TRUFFLES. PLACE 1 PUDIM DE LEITE NEXT TO THE BRIGADEIRO CAKE, POUR CARMEL SAUCE OVER THE TOP AND GARNISH WITH PRUNES, PLACE A BALL OF ICE CREAM ON THE SIDE AND GARNISH WITH MINT
SERVES 4-6
FIRST QUESTION I HAVE IS ABOUT THE IRISH MOSS HOW MUCH DO I START WITH TO GET TO THE 1/2 CUP THE RECIPE CALLS FOR. I AM VERY NERVOUS USING IRISH SINCE USED IT BEFORE.SECOND QUESTION ON THE LAYER CAKE WHAT WOULD I USED TO LINE THE PAN. THIRD QUESTION IS ON THE ASSEMBLY DO YOU THINK IT WOULD BE EASIER TO CUT THE CUT BEFORE LAYERING? please help!!!!!!!!!!!!!!
Matthew kenney entertaining in the raw page168
BRIGADEIRO
LAYER CAKE
2 ¼ FINE CASHEW FLOUR (pass through a Tami)
1 ½ cup cocoa powder ¾ cup water
¼-teaspoon salt ¼ tablespoon vanilla extract
Pinch of cinnamon
Truffles
½-cup raw cocoa powder ½-teaspoon salt
2-cup cashews soaked 4-6 hours ¾-cup agave
½-cup coconut oil ¼ cup mesquite pod meal
1-teaspoon vanilla extract
Chocolate sauce
1 ¼-cup agave ¼-teaspoon vanilla extract
½-cup cocoa powder pinch salt
2 tablespoons carob powder ½-cup coconut oil
Pudin
1-cup cashews, soaked 1-2 hours ¼ teaspoon sea salt
¾ cup young coconut meat ¾-teaspoon nutritional yeast
½-cup raw carragennan 2 pinches turmic
6 tablespoons agave ¼-teaspoon cinnamon
Carmel sauce
1-cup agave ¼-teaspoon salt
¼-teaspoon cinnamon
Ice cream
1-cup cashews soaked 1-2 hours ½-cup coconut oil
½ cup young coconut meat ¼ teaspoons cloves
½-cup agave 1 ¾ teaspoon cinnamon
1 ½-cup water ½ cup dried coconut flakes
1-tablespoon vanilla extract 1 cup chopped young coconut meat
Pinch of salt
Layer cake
Mix together dry ingredients in a large bowl and remaining ingredients and mix well with hands. Line a pan (you can use a half sheet tray) WITH PARCHMENT PAPER. PRESS THE BATTER INTO A 1-INCH LAYER. DEHYDRATE IN BOTTOM OF DEHYDRATOR OVERNIGHT. FLIP ONTO CUTTING BOARD AND TRIM EDGES. PLACE ON DEHYDRATOR SCREENS AND DEHYDRATE ANOTHER 4-6 HOURS.
TRUFFLES
BLEND ALL INGREDIENTS EXCEPT MESQUITE POD MEAL IN A VITA-MIX PLACE INA BOWL AND MIX MEAL WITH HANDS. PLACE IN FREEZER 1-2 HOURS DIVIDE THE RECIPE IN TWO (2)
Chocolate sauce
Blend all ingredients in vita-mix until smooth
Pludim
Blend all ingredients in a vita-mix until smooth. Pour onto line ramekins and refrigerate
Carmel sauce
Blend all ingredients in a vita-mix for 20 seconds chill freezer for 2 hours
Ice cream
Blend all ingredients except chopped young coconut meat in a vita mix until very smooth pour into an ice cream maker, add coconut meat, and follow manufactures instructions
ASSEMBLY
ROLL ½ THE TRUFFLE RECIPE INTO SMALL TRUFFLES COAT WITH CACAO NIBS AND SET ASIDE. DIVIDE THE LAYER CAKE INTO 3 EVEN LAYERS, TAKE 1/3 OF THE ½ OF THE TRUFFLE RECIPE AND SPREAD OVER ONE LAYER OF THE CAKE COVER WITH THE OTHER CAKE LAYER AND REPEAT PROCESS TWO MORE TIMES. CUT CAKE INTO 3 x ½ INCH RECTANGLES. PLACE ONE RECTANGLE ON A PLATE; POUR 2 TABLESPOON CHOCOLATE SAUCE OVER THE TOP AND GARNISH WITH 2 TRUFFLES. PLACE 1 PUDIM DE LEITE NEXT TO THE BRIGADEIRO CAKE, POUR CARMEL SAUCE OVER THE TOP AND GARNISH WITH PRUNES, PLACE A BALL OF ICE CREAM ON THE SIDE AND GARNISH WITH MINT
SERVES 4-6
FIRST QUESTION I HAVE IS ABOUT THE IRISH MOSS HOW MUCH DO I START WITH TO GET TO THE 1/2 CUP THE RECIPE CALLS FOR. I AM VERY NERVOUS USING IRISH SINCE USED IT BEFORE.SECOND QUESTION ON THE LAYER CAKE WHAT WOULD I USED TO LINE THE PAN. THIRD QUESTION IS ON THE ASSEMBLY DO YOU THINK IT WOULD BE EASIER TO CUT THE CUT BEFORE LAYERING? please help!!!!!!!!!!!!!!