MIMOSA IN BARATTOLO AL LIMONCELLO di Giacomo Picariello

Questa ricetta ha vinto il mio primo contest

in collaborazione con Capri più

MIMOSA IN BARATTOLO AL LIMONCELLO

Ingredienti per 4:

Per la mousse al formaggio e yogurt
100 g di yogurt magro
150 g di formaggio spalmabile
60 g di albume
130 g di zucchero semolato
150 ml di panna fresca
4 g di gelatina in fogli

Per il lemon curd al limoncello
2 uova + 1 tuorlo
20 g di maizena
100 g di zucchero semolato
80 ml di succo di limone
40 ml limoncello
60 g di burro
scorza di 1 limone grattugiata

Per il bisquit
4 uova
40 g di burro
150 g di zucchero semolato
scorza di 1 limone grattugiata
150 g di farina di tipo "00"
40 g di farina di cocco

Per decorare
limoni canditi
bagna al limoncello (500 ml di acqua, 300 gr di zucchero, scorze di 2 limoni, 50ml limoncello)
ostia commestibile verde
cocco disidratato

Procedimento:
Preparare la mousse:
Fare una meringa all'italiana.
Fondere lo zucchero in un pentolino coperto a filo con acqua fino ad arrivare a 121°C.
Montare gli albumi aggiungendo lo sciroppo e continuare fino al raffreddamento.
Porre in una ciotola in frigorifero.
Mettere la gelatina a bagno in acqua freddissima. Montare il formaggio con lo yogurt.
Sciogliere la gelatina con un goccio d'acqua ed aggiungerla alo composto sempre montando. Semimontare la panna. Amalgamare al composto di formaggio e yogurt la meringa, quindi la panna. Far riposare in frigo per un paio d'ore.

Preparare il lemon curd
In un pentolino mettere il burro tagliato a pezzetti, lo zucchero e la scorza di limone grattugiata. Porlo a bagnomaria con l'acqua che non deve arrivare a bollore. Una volta sciolto il burro, aggiungere il succo del limone ed il limoncello nel quale avremo sciolto la maizena ed infine le uova sbattute. Cuocere mescolando con una frusta fino a che si addensa. Far raffreddare.

Preparare il bisquit
Montare il burro con lo zucchero e la scorza di limone.
Aggiungere le uova e continuare a montare fino ad ottenere un composto ben spumoso.
Aggiungere le farina miste al lievito ed amalgamare bene sempre con le fruste.
Stendere il composto su una placca con carta da forno e cuocere a 200°C per 10 minuti.

Comporre: mettere nel fondo del barattolo il bisquit. Bagnarlo leggermente con la bagna al limoncello, quindi mettere la moussse, poi il lemon curd e terminare con la mousse. Finire con bisquit tagliato a cubetti e decorare con limone candito, foglia commestibile di ostia verde e una spolverata di cocco disidratato.


“Mimosa” with limoncello in a jar

Ingredients for 4 jar

Mousse with yogurt and  cream cheese

Italian meringue
1\4 cup (2,10 ounce ) white eggs
1\2 cup (4,60 ounce )white sugar
Mousse
1\2 cup (3,50 oz ) yogurt
2\3 cup (5,30 oz ) cream cheese
2\3 cup (5,30 oz ) cream
0, 21 oz unflavoured gelatin

Lemon curd with limoncello

2  eggs  and 1 egg yolk
2 tbsps (0,70 oz )maize starch
1\2 cup (3,50 oz ) white sugar
1/3 cup (2,80 oz )fresh lemon juice (about 4-5 lemons)
3 tbsps(1,40 oz )limoncello
1/4 cup (2,10 oz ) cold unsalted butter (1\2 stick butter), cut into 1/8-in slices
2 tpsps grated lemon zest

Bisquit

4 eggs
1/6 cup (1,40 oz ) cold unsalted butter (1\3 stick butter)
2\3  cup (5,30 oz ) white sugar
1 tbsps grated lemon zest
1 cup and half  (5,30 oz ) pastry flour 00
3 tbsps (1,40 oz ) coconut flour

To garnish

Preparation method:

Mousse with yogurt and  cream cheese

Italian meringue
Italian meringue is made with boiling sugar syrup, instead of caster sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies
Place the sugar and water in a small saucepan over a high heat. Bring to the boil, stirring continuously with a wooden spoon until the sugar has dissolved.
Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals forming
Meanwhile beat the egg whites in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.
Bring the sugar syrup to 121°C (hard ball stage), then increase the mixer's speed to high and with the motor running pour in the hot syrup in a smooth, steady stream.
When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15-20 minutes).
By this stage the meringue will be thick, glossy and ready to immediately use.
Mousse
In a saucepan, combine gelatin  and water. Let stand for 5 minutes to soften.
Cook and stir gelatin mixture over medium heat until dissolved.
Remove from heat and set aside.
In a large bowl, combine cream cheese and yogurt. Stir over until smooth.
Gradually beat in cream cheese mixture the gelatin  until everything is well blended.
Fold the italian meringue and whipped cream into cream cheese mixture and stir gently, constantly  using a spatula, Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
Refrigerate 2 hours until thick.

Lemon curd with limoncello:

Put the lemon zest, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice until combined with maize starch.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Bisquit:

Preheat oven to at 400 degrees F (200 degrees C)
In a medium bowl, cream together the sugar, butter and lemon zest
Beat in the eggs one at a time,add to the creamed mixture and cream until light and fluffy.
Combine flour and baking powder, add to the creamed mixture and stir gently, constantly .
Spread out the mixture on a baking pan with wax paper and bake in the preheated oven for 10 minutes or until set.

Set up:

Put the biscuit in the bottom of a jar.
Spread juice of limoncello  with a pastry brush
Spoon the mousse mixture  and lemon curd into the jar, alternatively
Finish with biscuit cut into cubes and decorate with candied lemon, leaf green edible wafer and a sprinkling of desiccated coconut.


Tarta "Mimosa" en vaso al gusto de limoncello

Para 4 personas:

Para la mousse de queso y yogur:
100 g yogur magro
150 g queso fresco para untar
60 g clara de huevo
130 g azucar
150 ml nata liquida para montar
4 g hojas de gelatina neutra

Para la crema de limoncello
2 huevos y 1 yema
20 g maicena
100 g azucar
80 ml zumo de limon
40 ml licor Limoncello
60 g mantequilla
- piel de 1 limon rallada

Para el bizcocho:
4 huevos
40 g mantequilla
150 g azucar
piel de 1 limon rallada
150 g de harina debil para reposteria
40 g harina de coco
10 g levadura en polvo para reposteria

Para terminar:
limon confitados
almibar de Limoncello ( 500ml agua, 300gr azucar, piel de limon, 50ml Limoncello)
Hojas comestibles
coco rallado

Mousse:
Deterrir el azucar en un cazo al fuego junto con agua hasta cubrir y llevarlo a 121°C.
Batir las claras al punto de nieve y anadir poco a poco el almibar de azucar.
Seguir montando hasta que enfrie.
Guardar en frigorifiro.
Poner la gelatina en agua muy fria y en el mientras montar el queso con el yogur.
Deterrir la gelatina con poca agua y anadirla a la mezcla de queso y yogur.
Montar la nata al punto de nieve.
Verter en la mezcla de queso y yogur la nata y la merengue hecha anteriormente y mezclar suavemente.
guardar el todo en frigorifiro para unas 2 horas.

Crema de limon:
En un cazo poner mantequilla en trozos, azucar y piel de limon rallada.
Ponerlo al bano-maria sin que el agua hierva.
Cuando la mantequilla esta deterrida anadir el zumo de limon, el Limoncello junto con la maicena y los huevos.
Cocinar removiendo con varillas hasta que espese.
Dejar enfriar.

Bizcocho:
Batir la mantequilla con azucar y piel de limon rallada.
Anadir los huevos y batir hasta que doble de volumen.
Anadir harina mezclada con la levadura y amasar bien.
Verter la masa en un molde para horno forrado con papael vegetal y hornear a 200°C para 10 minutos.

Componer:
Poner en el fondo del vaso el bizcocho.
Mojarlo ligermente con el almibar de Limoncello, luego verter la mousse, la crema de limon y otra vez la mousse.
Terminar con bozcocho cortado en trocitos, limon confitado, la hoja comestible por encima y espolvorear con coco rallado.