May 2016 - Coldline Living

Ingredients for the Sponge Cake

250 g of flour
240 g of sugar
130 ml of water
120 ml of extra virgin olive oil
85 g of mint syrup
3 eggs
1 sachet of vanilla
1 sachet of yeas

Ingredients for lime cream

500 ml of full milk
100 g of cane sugar
50 g of flour ‘00’
3 eggs
Grated lime peel

A cream sponge cake is one of the best loved desserts by both adults and children. Here we present a tasty variation: sponge cake with mint and lime cream
Thanks to the LIFE blast chiller, the sponge cake and the cream can be preserved for longer while retaining its full taste. Moreover, during the cooling process, immediately following the baking of the dessert, it will not be exposed to temperatures between +65°C and +10° which is normal for food left to cool to room temperature; the perfect temperature range, in fact, for bacteria to proliferate, and for a deterioration in quality to occur.

PREPARATION OF THE SPONGE CAKE
Stir the eggs, together wth sugar, for about 3 minutes until the mixture is of a consistent texture. Add the extra virgin olive oil, water and, little by little, the flour, vanilla and yeast. Continue to stir until all the ingredients have been fully incorporated into the mixture, then add a few drops of mint syrup.

Butter and flour the silicone mold for single portions, and half-fill the molds with the mixture.
If you don’t have the mold you can use small trays or molds for muffins

Place in the oven and cook at 180°C for about 40 minutes
While the sponge cake is cooking pre-cool the LIFE blast chiller to -15°C

When the cooking has finished remove the molds from the oven and, after about 2 minutes, place the sponge cake into the LIFE blast chiller. Start the program BLAST CHILLING>DESSERT>SPONGE CAKE using the temperature probe. As soon as the program has finished the blast chiller will notify with you an beeping sound.

PRERARATION OF CREAM
Blend the brown sugar, flour and lime zest: then add the milk and eggs.
When the ingredients have been perfectly blended into a consistent mixture cook in a bain-marie for 30 minutes on a low flame. Continue to stir to prevent the formation of lumps until the custard is ready.

Pre-cool the LIFE blast chiller to -15°C.

Pour the custard into a low tray and start the program BLAST CHILLING>DESSERT>CREAM
When the program has finished fill the sponge cake with the custard and decorate.
Buon Appetito!

INGREDIENTS

400 g of chocolate fondant 60%
20 g of hazel nut granules
20 g of sweet pistachio granules

With the LIFE blast chiller you can make delicious chocolates worthy of the best confectioners, in the comfort of your own home! The crystalisation process takes place very rapidly and at the perfect temperature to render the chocolate shiny and crunchy. A chilling temperature which is too low, will in fact, compromise the result marking the surface and creating unpleasant butter and cocoa stains

PREPARATION

Finely cut and melt the 280 g of chocolate on a low flame until a temperature of 49°C/50°C is reached.
This operation of heating and chilling, known as tempering, is needed in order to dissolve the molecules of butter and cocoa.

Before pouring the tempered chocolate into the molds, place them on a LIFE blast chiller rack. Use a tray, placed underneath the racks, to catch any excess chocolate that may drip from the molds.

Sprinkle hazelnut and pistachio granules in the mold

Fill the mold with the chocolate and spread uniformly, with the help of a flat spatula.
Put the mold into the LIFE blast chiller and activate the function CHOCOLATE at +12°C for 20 minutes.

At the end of the program the chocolate will have crystallized, turn the mold upside down, and detach the chocolates…the moment to astound your guests has arrived!

MINT SPONGE CAKE WITH LIME CREAM

CHOCOLATES WITH PISTACHIO AND HAZELNUTS GRANULES