Mimosa mignon gluten-free with creamy grape coulis and strawberry frosting

Mimosa mignon gluten-free with creamy grape coulis and strawberry frosting
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Time: 1 ora e 30 minuti più riposo
Difficulty: Media

The mimosa mignon is a sweet with a delicate and tasty flavor, in my version I replace the classic pineapple with fresh grapes and strawberry icing... you can not resist.

For the sponge cake:

220 g of eggs
30 g egg yolk
180 g of granulated sugar
140 g Special Mix Leavened Pastries Molino Dalla Giovanna
1 g of salt up

For the cream chantilly:
500 g fresh whole milk
80 g of egg yolks
120 g of granulated sugar
50 g gluten-free corn starch
400 g fresh cream
For the creamy coulis of seasonal fruit:
200 g green grape
100 g gluten-free creamy cheese
20 g butter
40 g of sugar
In the case of syrup:
5 dl of water
300 g of granulated sugar
the peel of 1 untreated lemon

For the strawberry frosting:
50 g of strawberries
20 g of granulated sugar
1 teaspoon lemon juice
1/2 sheet of gluten-free fish glue

Gluten-free powdered powdered sugar for dusting

Prepare the sponge cake by opening the eggs in a saucepan with the sugar, put on the heat and heat, without exceeding the temperature of 40-43 º C (help yourself with a temperature probe).
Remove from the heat and mount the mixture with electric whips until it is well firm and fluffy, at this point add the yolk and stir a few more minutes.
In a bowl pour the mix and add it to the egg mixture, adding one spoon at a time with a spatula and proceed with rotary movements from bottom to top. Transfer the dough into a hinged mould with a diameter of 22 cm, buttered and floured, and bake in the hot oven at 170 º C for 25-30 minutes.
At the end, remove from the oven, open the hinged mould and transfer the upside-down sponge cake onto a cake rack. It should rest for 2 hours.
After the indicated resting time, proceed with the preparation of the cream chantilly. Pour the milk into a saucepan and heat over medium heat without boiling, meanwhile whip the egg yolks in a bowl with 100 g of granulated sugar, using electric whisk, until a foamy mixture.
Quickly incorporate the sifted starch, mix with a spatula from bottom to top, then dilute with the milk poured flush, continue to mix (if necessary remove the lumps, pass the preparation with a sieve in thick mesh).
Transfer everything in the milk pot and cook over a high heat, stirring constantly with a whisk by hand, until you get a thick and homogeneous cream, then transfer it into a low and wide pan and sprinkle the surface with the remaining sugar, then cover with plastic wrap and leave to rest in the refrigerator for 2 hours.
Beat the cream with the sugar, using the electric whips, until it is well firm and let it rest covered in the refrigerator until the moment of use.
Then mix the cream and cream, mixing well with the help of a hand whisk (if the cream is very solid, pass it first with the blender immersion) until the whole is smooth and homogeneous.
Proceed with the preparation of the coulis: melt the butter in a saucepan and add the washed berries without seeds, cook over moderate heat for a few minutes and stir occasionally. Then add 1 dl of water and cook for 10 minutes.
Add sugar and lemon juice, stir and let the preparation dry for another 5 minutes. At the end, pass everything with the blender in immersion and filter the coulis obtained with a strainer in thick mesh. Cool to room temperature, then add the cheese and mix (the mixture should be well creamy).
To prepare the syrup, bring to a boil in a small pan water with sugar and lemon zest and cook for about 30 minutes, first over high heat and then, after 15 minutes, over low heat.
Finally take the sponge cake, cut with a circular cutter of 8 cm in diameter and remove the outer crust, then cut with the tip of a knife, leaving intact 5 mm of edge and keeping 2-3 mm of sponge cake as a base (set aside the dough taken). Brush the base with the prepared syrup until it is very spongy. Cover the cavity created with the cream chantilly, forming a dome and then level with a spatula, sprinkle the surface with sponge crumbs and the edge taken, crumbling with your fingers and pressing lightly so that they adhere. Leave to rest in the refrigerator for 2 hours.
Finally, prepare the strawberry glaze, remove the strawberries from the stem, wash and cut into 4; mix in a bowl with the sugar and lemon juice, so that they will flavor evenly.
Then transfer in a non-stick saucepan and cook over a low heat for about 10 minutes and stir often with a spoon. Meanwhile, soak the fish glue in cold water until it softens, then drain, squeeze it well and dissolve in the strawberry mixture for 2 minutes.
Remove from heat, pass all with the blender in immersion and pour the mixture obtained with a sieve, then let cool for about 20 minutes, stirring occasionally with a whisk.
After resting, arrange the mimosas in individual dishes, sprinkle with icing sugar, garnish with the creamy grape coulis and complete with a few drops of strawberry icing. Decorate, if desired, with mint tufts and serve.