Asteroid Roll
Ingredients: 300 g sugar, 150 g walnuts, 3 egg yolks, 300 ml cream, 3 tablespoons sour cream (20% fat), 1 packet of white gelatin, finely crushed (Dr. Oetker 10 g), 150 g soft margarine (butter), 150 g powdered sugar, 2 tablespoons rum, ladyfingers, whipped cream for decoration.
To create a delicious and refined dessert, we start by caramelizing 300 grams of sugar. Choose a heavy-bottomed saucepan to ensure even melting of the sugar. Leave the sugar over medium heat, stirring gently, until it turns golden and has a fluid consistency, but do not let it burn. Once the sugar has reached a beautiful color, carefully add 150 grams of chopped nuts, stirring continuously to blend the flavors. Leave the mixture on the heat for another minute, so the nuts get coated in caramel. Carefully pour the caramelized sugar onto an oiled tray to prevent sticking. Allow it to harden completely, and after it has cooled, crush it gently, taking care to keep larger pieces of caramel for a crunchy taste in the dessert.
Meanwhile, prepare the cream. In a bowl, combine the 3 egg yolks with 150 grams of soft margarine and 150 grams of powdered sugar. Use a mixer to achieve a smooth and creamy mixture. Add 2 tablespoons of rum, mixing well to incorporate the flavor. Separately, dissolve a packet of gelatin in 100 milliliters of cold water and let it hydrate for about 20 minutes. Then, heat the gelatin over low heat, being careful not to let it boil, until it is completely dissolved. Allow the gelatin to cool slightly before adding it to the egg cream.
To achieve a fluffy and airy texture, whip 300 milliliters of cream, adding 3 tablespoons of sour cream when it starts to thicken. Continue whipping until you achieve stiff peaks. Combine the whipped cream with the egg cream and fold in half of the crushed caramel, mixing gently so as not to lose the air in the mixture.
Choose a loaf pan and line it with plastic wrap, ensuring that the wrap extends over the edges of the pan. Place a layer of ladyfingers at the bottom of the pan, then add a portion of the prepared cream. Repeat this process, alternating layers of ladyfingers and cream, until you finish the ingredients. The last layer will be made of ladyfingers. Cover everything with plastic wrap and let it chill in the refrigerator for at least 5-6 hours, but ideally, let the dessert set overnight for better firmness.
Once the dessert is well chilled and set, carefully remove it from the mold and place it on a serving platter. Garnish with freshly whipped cream or chocolate glaze, and for an extra texture and flavor, sprinkle the remaining crushed caramel on top. Enjoy it with pleasure! Bon appétit!
