Sweet: Desserts from London's Ottolenghi
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- Ten Speed Press
- Yotam Ottolenghi
- Sweet: Desserts from London's Ottolenghi
Specifications
| Publisher | Ten Speed Press |
| ISBN 13 | 9781607749141 |
| ISBN 10 | 1607749149 |
| Book Description | Sweet: Desserts from London's Ottolenghi |
| About the Author | Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.Helen Goh is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer. Excerpt. Reprinted by permission. All rights reserved. Tahini and Halva Brownies The combination of tahini, halva and chocolate is so good that some members of staff (Tara, we see you!) had to put a temporary personal ban on eating these particular brownies during the making of this book. It is very hard to eat just one. In order to achieve the perfect balance of cakey and gooeythat sweet spot that all brownies should hitthe cooking time is crucial. It will vary by a minute or so depending on where the pan is sitting in the oven, so keep a close eye on them. Makes 20 1 cup plus 6 tbsp/310 g unsalted butter, cut into 3/4-inch/2-cm cubes, plus extra for greasing 11 oz/310 g dark chocolate (70% cocoa solids), broken into 1 1/2-inch/4-cm pieces 5 large eggs 1 3/4 cups/350 g granulated sugar 1 1/4 cups/150 g all-purpose flour 1/3 cup plus 2 tbsp/40 g Dutch-processed cocoa powder 3/4 tsp salt 8 3/4 oz/250 g halva, broken into 3/4-inch/2-cm pieces 1/3 cup/100 g tahini paste Preheat the oven to 375F/190C. Grease a 9 x 13-inch/23 x 33-cm pan, line with enough parchment paper to create a 3/4-inch/2-cm overhang and then set aside. Place the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Leave for 78 minutes to melt, then remove the bowl from the heat. Stir until you have a thick shiny sauce and then set aside to come to room temperature. Place the eggs and sugar in a large bowl and whisk until pale and creamy and a trail is left behind when you move the whisk; this will take about 3 minutes with an electric mixer on medium speed, longer by hand. Add the chocolate and fold through gently with a spatuladont overwork the mixture here. Sift the flour, cocoa powder and salt into a bowl, then gently fold into the chocolate mixture. Finally, add the pieces of halva, gently fold through the mix, then pour or scrape the mixture into the lined baking pan, using a small spatula to even it out. Dollop small spoonfuls of the tahini paste into the mix in about 12 different places, then use a skewer to swirl them through to create a marbled effect, taking the marbling right to the edges of the pan. Bake for about 38 minutes, until the middle has a slight wobble and it is gooey insidethey may be ready anywhere between 36 and 40 minutes. They may seem a little undercooked at first, but they firm up once they start to cool down. If you want to serve them warmish (and gooey), set aside for just 30 minutes before cutting into 20 pieces. Otherwise, set aside for longer to cool to room temperature. Read more |
| What's In The Box | Books |
| Language | English |
| Author | Yotam Ottolenghi |
| Language | English |
| Publication Date | 2017 |
| Number of Pages | 368.0 |
Sweet: Desserts from London's Ottolenghi
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