Grapefruit Almond Gin And Labne Buche De Noel Recipes

Steps:

• Mix gin and lemon juice in a shaker.
• Pour over ice cubes in an old fashioned glass.
• Top with gingerale.

Steps:

• To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
• Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
• To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
• To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
• To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
• To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
• Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
• Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
• Set rack in the middle of the oven and preheat to 400 degrees.
• Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
• Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
• While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
• Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
• Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
• Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
• Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.

Steps:

• MAKING THE CAKE: Preheat oven to 375°F.
• Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
• Next butter paper and slides of pan; dust with flour.
• Sift together flour, cocoa, baking powder and salt; set aside.
• Beat eggs until thick and lemon-colored.
• Gradually add sugar, beating well after each addition.
• Beat until thick and fluffy.
• Fold in water and vanilla, then flour mixture, stir until smooth.
• Spread mixture evenly in pan and bake 12 to 15 minutes.
• Meanwhile, sprinkle a kitchen towel with cake flour.
• Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
• Peel off waxed paper and trim the edges.
• Staring with the narrow end, roll the cake up in the towel.
• Let it stand for 20 minutes on a cake rack.
• PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
• Cool to room temperature.
• Beat cream until stiff peaks form.
• Fold in gelatin mixture, then almond extract and confectioners' sugar.
• Cover and chill 5 to 10 minutes.
• Unroll the cake and spread with whipped cream filling; roll up again.
• Cover and chill at least one hour
• PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
• Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
• Blend in chocolate mixture, salt and vanilla.
• Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
• Fold chocolate mixture into egg whites, gently but thoroughly.
• Frost cake roll.
• Draw a fork down the top of cake for a"bark" effect.
• Decorate with whole almonds and candied cherries.
• Chill thoroughly before serving.
• If cake is frozen, thaw to serve, without allowing cake to become warm.
• If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

Steps:

• Labne Mousse:.
• Whip cream to soft peak and reserve.
• Bloom gelatin and reserve.
• In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
• Add bloomed gelatin and strain into chocolate.
• Emulsify with immersion blender.
• Combine well with remaining labne.
• Fold in whipped cream.
• Cast into desired mold.
• Almond Dacquoise:.
• In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
• Whip egg whites to soft peak then fold in Sugar 2.
• Fold meringue into dry ingredients in 3 stages.
• Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
• Grapefruit Curd:.
• Bloom gelatin and reserve.
• In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
• Bring to a boil whisking constantly.
• Remove from heat add gelatin and incorporate.
• Add butter and emulsify with an immersion blender.
• Cool completely then pipe in strips onto a Silpat.
• Sucre:.
• Cream butter, sugar, and vanilla at low speed.
• Stream in eggs one at a time.
• Stir in flour and salt, and combine.
• Roll out to 1/8" on a well floured surface and cut to the size of desired mold.
• Grapefruit Glaze:.
• In a bowl combine sweetened condensed milk and white chocolate and reserve.
• In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
• Remove from heat and add gelatin.
• Strain into white chocolate and emulsify with an immersion blender.
• Assembly:.
• 1. Make Grapefruit Curd, pipe in strips and freeze.
• 2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
• 3. Unmold mousse and place onto wire rack.
• 4. Glaze with grapefruit glaze then carefully place onto the sucre base.

Steps:

• Cake: Preheat oven to 400°F Line a jelly roll pan with wax paper.
• Beat eggs, yolk, and sugar at medium speed until stiff peaks form.
• Sift in flour and cocoa.
• Add orange peel; gently fold together.
• Spread batter evenly in prepared pan.
• Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes.
• Cut around edges to free cake. Turn out cake and paper to work surface and let cool.
• Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
• Continue boiling without stirring until thermometer registers 240F (soft ball stage).
• Beat yolks until thickened.
• Add liqueur; gradually beat in hot syrup.
• Continue beating until cool, about 5 minutes.
• Add butter 3 tablespoons at a time, beating after each addition.
• Mix in orange juice concentrate.
• Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
• Assembly: Invert cake onto sheet of plastic wrap.
• Carefully remove paper.
• Spread orange buttercream over cake, leaving 1 inch boarder on one long side.
• Sprinkle with macadamias.
• Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.
• Trim to make ends even.
• Cut 2 inches off each end of roll at 45 degree angle.
• Transfer roll to platter using plastic as aid and arranging seam side down.
• Spread some chocolate buttercream on cut ends of 2 inch sides.
• With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
• Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
• Spread remaining buttercream over cake.
• Pipe buttercream in spirals on ends of buche and stumps, starting at center of each.
• Run fork tines through buttercream to simulate bark.
• Arrange holly and cranberries decoratively on buche.
• Garish with Meringue Mushrooms right before serving.
• Meringue Mushrooms: Preheat oven to 150°F.
• Line baking sheet with wax paper.
• Beat whites, and pinch of salt 1 minute to blend.
• Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
• Add to whites in 3 additions, beating for 20 seconds after each.
• Continue beating until meringue is stiff and glossy.
• Transfer mixture to pastry bag fitted with 1/2 inch plain tip.
• Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps.
• Smooth top of each with damp finger.
• Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
• Bake until meringues are dry and beginning to color, about 1 3/4 hours.
• Let cool completely.
• Using small knife, cut small hole in bottom of each mushroom cap.
• Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
• Repeat with remaining caps.
• Dust mushrooms with cocoa powder before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
• In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
• Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Steps:

• Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
• Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
• Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
• Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
• For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
• In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
• Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Steps:

• Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
• Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
• In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
• Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
• Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
• Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
• While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
• Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
• Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
• Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
• Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
• Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
• Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
• Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
• Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
• Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
• In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
• Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
• Assemble the bûche de noël: Unroll the sponge cake.
• Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
• Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
• Unwrap the cake log from the towel and set on a serving platter.
• Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
• Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
• Cover the entire log, starting at one end and piping lengthwise, with ganache.
• Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
• The cake will keep in the refrigerator, covered, for up to 3 days.
• Slice and serve.
• Enjoy!