Cassis À La Montagne
Introduction
Cassis À La Montagne is a classic French dessert known for its rich flavors and elegant presentation. The dessert highlights the use of blackcurrants, providing a unique and distinguished taste that is emblematic of French culinary artistry. The term "À La Montagne" translates to "on the mountain", symbolizing the dessert's layered and elevated presentation, much like the peaks of a mountain range.
The origins of this dish trace back to the mountainous regions of France, particularly in areas renowned for their production of fine blackcurrants. It became a staple in French cuisine during the late 19th century and has since evolved into a favorite among gourmets worldwide. The dish reflects the cultural importance of utilizing local, seasonal produce, and demonstrates the perfect balance of flavors through its combination of fresh fruits, cream, and a delicate pastry.
Ingredients
- Blackcurrants - 200g
- Sugar - 150g
- Lemon (juice) - 1 tablespoon
- Whipping Cream - 250ml
- Vanilla Extract - 1 teaspoon
- Flour - 100g
- Unsalted Butter - 50g
- Eggs - 2
- Powdered Sugar for dusting
- Fresh Mint for garnish
Preparation
Step 1: Preparing the Pastry Base
To start, we create a light and flaky pastry base. Combine the flour and cold unsalted butter in a mixing bowl, rubbing them together with your fingertips until the mixture resembles breadcrumbs. Add one beaten egg and mix until a dough forms. Roll out the dough on a floured surface to fit a tart tin, pressing it gently into the sides. Prick the base with a fork to prevent rising and chill for 20 minutes in the refrigerator.
Step 2: Making the Blackcurrant Compote
While the pastry chills, prepare the blackcurrant compote. In a saucepan, combine the blackcurrants, sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until the blackcurrants have broken down and the mixture thickens slightly. Set aside to cool.
Step 3: Pre-baking the Pastry
Preheat your oven to 180°C (350°F). Remove the pastry from the refrigerator and line it with parchment paper. Fill with baking beans and blind bake for 15 minutes. Remove the baking beans and parchment, and bake for another 5 minutes until lightly golden. Allow to cool completely before filling.
Step 4: Whipping the Cream
In a large bowl, whip the whipping cream with the vanilla extract until soft peaks form. Be careful not to overwhip. This whipped topping will add a luscious texture to our dessert.
Assembling the Dessert
Step 5: Layering
Once the pastry base is cooled, spread the blackcurrant compote evenly over the base. Next, gently spoon the whipped cream on top, creating soft swirls for a picturesque look reminiscent of snow-capped mountains. Finish by dusting with powdered sugar and garnish with fresh mint leaves.
Enjoying Cassis À La Montagne
Serve Cassis À La Montagne chilled for best results. This dessert pairs beautifully with a light dessert wine or a cup of herbal tea, allowing the flavors of the blackcurrants to shine. Its vivid and refreshing taste, coupled with the creamy texture, makes it an elegant conclusion to any meal.
Cooking and Service Tips
For a more intense blackcurrant flavor, consider macerating the dark fruits in sugar the night before preparation. To achieve perfect layers, ensure each component is sufficiently cooled during assembly. Use a cooking timer to keep track of each step, ensuring precision and culinary success. Bon appétit!