Bottega - Michael Chiarello [82]
½ cup corn syrup
½ cup sugar
Pinch of kosher salt
2 teaspoons fresh lemon juice
1 tablespoon Grand Marnier
RUM SABAYON
4 egg yolks
1 tablespoon fresh orange juice
1 tablespoon Kahlúa liqueur
2 tablespoons dark rum
Pinch of kosher salt
¼ cup sugar
1 pound mascarpone at room temperature
CHANTILLY CREAM
2 cups heavy cream
½ teaspoon vanilla extract
¼ cup sugar
CAKE-SOAKING SYRUP
¼ cup Kahlúa liqueur
¼ cup dark rum
1/3 cup brewed espresso (see headnote)
1½ cups Simple Syrup
1 cup fresh strawberries, quartered
¼ cup chopped pistachios
FOR THE GENOISE: Preheat the oven to 350°F. Make pistachio “dust” by pulsing the toasted pistachios in a food processor until they’re the texture of coarse bread crumbs. Be careful to stop when the nuts are still in chunks—you don’t want to make pistachio butter. Using a spoon, put the nuts through a sieve to separate the dust from the chunks and transfer the chunks to a plate. Don’t forget to save the pistachio dust inside the processor. You’ll use about 1/4 cup of pistachio dust for the pan.
Line a 12-by-17-inch sheet pan with parchment paper, give the paper a light coating of vegetable-oil spray, and then sprinkle half the nut dust (about 1/8 cup) onto the oiled paper. Set aside.
In a stainless-steel bowl set over a pan with 2 inches of simmering water, whisk the eggs and sugar until the mixture begins to bubble and has no graininess when you rub a drop between your fingers (careful, it’s hot). An instant-read thermometer inserted in the mixture will register 110°F. Remove the bowl from the pan and set aside to cool.
Scrape the sugar-egg mixture into the bowl of a stand mixer. Beat on medium speed until the mixture turns pale yellow and has tripled in volume, 4 to 5 minutes. You’ll know it’s ready when the mixture forms a slowly dissolving ribbon on the surface when the beaters are lifted.
Sift together the cake flour and salt. Sift about one-fifth of the dry ingredients over the surface of the batter and gently fold them in with a rubber spatula. Repeat, folding gently and carefully, until all the dry ingredients have been added and the mixture is smooth.
Stir the vanilla into the melted butter. In a spiral motion, gradually drizzle the butter into the batter and give it a few last gentle folds to blend.
Pour the batter over the pistachio dust on the prepared pan. Using an offset spatula and starting at one end, spread the batter in one direction so you don’t pull any pistachio dust into the batter. Sprinkle the batter with the remaining pistachio dust.
Bake for 20 minutes, or until the cake has pulled away from sides of the pan and springs back when you touch it lightly in the center. Remove from the oven and let cool in the pan on a wire rack.
FOR THE STRAWBERRY SAUCE: In a large sauce pan, combine the berries, corn syrup, sugar, salt, lemon juice, and Grand Marnier. Cook over medium heat until the strawberries shrink and look wilted, about 7 minutes, depending on the berries’ ripeness. Remove from the heat and set aside. Strain the berries, reserving the liquid for the sauce.
FOR THE SABAYON: In a stainless-steel bowl set over a saucepan with 2 inches of simmering water, whisk together the egg yolks, orange juice, Kahlúa, rum, salt, and sugar until a slowly dissolving ribbon is formed on the surface when the whisk is lifted, 7 to 10 minutes. Remove from the heat and continue whisking to cool, about 2 minutes.
In a large bowl, whisk the mascarpone just to fluff and lighten it, about 10 seconds. Add the sabayon to the mascarpone and whisk to incorporate, 10 to 20 seconds. Set aside.
FOR THE CHANTILLY CREAM: In a stand mixer, combine the cream, vanilla, and sugar and beat until soft peaks form. Whisk about one-third of the mixture into the sabayon mixture to lighten it. Fold in the remaining Chantilly cream.
Using a rubber spatula, gently fold the cooked strawberries into the sabayon.
FOR THE CAKE-SOAKING SYRUP: Whisk together the Kahlúa, rum, espresso, and simple syrup. You can put this in a squeeze bottle, if you have one,