Tuesday, April 7, 2015

Hazelnut flour and Easter dessert Part 2: final assembly and tasting

Now for the finale of the 2015 Easter dessert!

But first a BIG thanks to Dick and Dorothy for a delicious Easter meal at their home.  Although the day dawned sunny and breezy it developed into a cloudy and (dare I say it) snow flurried afternoon.  Hey!  It's supposed to be spring already.

Just try and imagine the crocuses and tulips waiting to poke through the snow.


peering out of the sunroom windows

the Easter table

In my previous post I described the preparation of the various components for this hazelnut dessert.  So let's move on to the assembly, made so easy by having everything completed ahead of time.

I ended up using only one of the two hazelnut cakes I had baked, not wanting the final dessert to be too high.  After a thaw I split it into two layers, one for the bottom and one for the top.




Now it's a simple matter of building the stack.




I removed the still frozen custard/coulis/crumble layer (on the right in the photo above) from the form with a hot knife, then placed it on top of the cake.




After a short rest in the fridge to allow the custard to thaw and soften a bit, I added the second frozen custard layer and gently settled it in place.




On goes the top cake layer,




followed by a garnish of lightly sweetened whipped ricotta cream, a sprinkling of crumble,




and a few berries.


c'est fini

Now how about a little berry coulis and fresh blackberries with your dessert Ma'am?




The servings smushed a bit during the portioning part, but it didn't do the taste any harm.  A lovely combo of moist cake, smooth custard, somewhat tart berry and a hint of crumble crunch.

It seemed a bit sweeter than I was expecting but not excessively so - and the group gave it a thumbs up!

Not bad at all.

Thanks again D & D!


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