Triple is a dessert from the genre that in the eighties was called in cookbooks and in “modern” food sections. And he was indeed like that, compared to the leek and poppy seed cakes. The British layered dessert was then served in a dedicated glass dish with a leg and contained, for the most part, besides cream and a layer of cookies dipped in rum extract – also coagulated fruit in red jelly.
● Vegan Weeks: A recipe that even cheese eaters will line up to get a slice of
Fast jump to 2020. Like the phosphorescent gelatin and utensils dedicated to just one recipe (aka fondue, yogurt and lynches) – innovation and triple are also, as the saying goes, no longer synonyms.
So before the end of a 40-year career the dessert moves into oblivion, the preparation guides discovered it on Instagram. Short reals and tutorials brought him back into our lives with a glorious comeback. “The colorfulness and ease of preparation of the triple made him a network star, from where he reached the home table. Today, there is almost no deli in Tel Aviv that does not serve it in takeaway and personal interpretation,” says young and esteemed confectioner Ofer Ben Natan from Chef Pop v. Pop.
The classic sponge layer is now being replaced by crunchy cookie crumbs or buttery crumbles, which add to the texture of the recipe.
In chef restaurants in London you can also occasionally find savory triplets that combine creams and thick animals with crumble and various mushrooms, and in restaurants like Muna in Jerusalem you can also create, in season, chestnut triplets.
A second ago, the triple can also be a beauty of an element to show off at the holiday table, whether you make it yourself (see recipe below) or buy it yourself. In the latter case, get some recommendations:
1. The Classic – Delicatessen and the Bakery (r2m)
The r2m bakery and delicatessen chains star Triple in a lemon twist. This is how a layer of mascarpone cream with a touch of lemon blends into a layer of sponge cake and red coli sauce. Everything is decorated with fresh seasonal fruits. NIS 189 on the Deliktsen website. The Coffee Bar restaurant, also from the r2m group, stars a triple in the Parisian and coquettish serving method, i.e. the personal. The triple is based on Ruthie Brodo’s classic recipe, served for almost 20 years in its restaurants, starring red fruits like blueberries and strawberries.
2. French – breads
Chef-confectioner Uri Sheft has been creating dishes with a European touch since he founded the chain, which now extends to New York. In its trifle, the layer of dough is made from suffering from Burton – a crumble made of extra crispy dough in the French style and combined with whipped cream in the white layer. Here, too, there is a personal triple and pre-booking – family. NIS 145 at the Breads website.
The Italian and the Caffeine – Oak in it
This year, Alon Shavu, one of the most prominent confectioners in the local scene, established his beautiful patisserie in the Florentine neighborhood of Tel Aviv. For weeks and in general, we prepare a triple tiramisu here by special order. This triple must be ordered in advance, and is only prepared on Wednesdays – Fridays (NIS 25). You can also order a large tiramisu triple for events and birthdays. The price varies depending on the sizes.
Recipe: Vegan triple with lime and apricots
Recipe by chef-confectioner Ofer Ben Natan (Pop v. Pop Bakery). In the fruit layer you can go wild with what is in the house – and also give up what is not. And if there are shortcuts: you can replace the crumble crumbs with vegan patty wild cookies, which are ground with coconut oil and half a cup of roasted pistachios or almonds. Another serving option – in individual glasses instead of in a bowl.
Ingredients
For the lime cream:
50 grams of coconut cream
Grated lime peel and lime juice
600g vegan ceramic – I used
In that of Violife
1 teaspoon deleted vanilla puree – can be replaced with 6-7 drops of extract
2 teaspoons vanilla instant pudding
1/2 cup powdered sugar
For the crumble:
1 cup flour
1/2 cup demerara sugar
1/4 cup white sugar
1/2 cup ground almonds – can be replaced with walnuts, pistachios, cashews and basically any other nut
100 grams of coconut oil
For assembly and decoration:
8-10 pitted apricots and sliced in half
Rings – can be soaked in almond liqueur
And powdered sugar (optional)
preparation
Crumble: Transfer all the crumble ingredients to a mixer with a guitar hook or food processor. Mix until crumbs form from the dough.
Surfaces on a baking sheet lined with baking paper and lightly greased with coconut oil.
Transfer to a preheated oven at 170 degrees and bake for 15 minutes. Remove from the oven and refrigerate well at room temperature. Crush by hand into crumble crumbs.
Prepare the cream cheese: Transfer all the cream ingredients to a large mixing bowl (or mixer with a guitar hook) and mix well until a smooth, uniform texture is obtained.
assembly
Arrange at the bottom of a clear and deep pan a little less than half the amount of crumble and over half of the lime cream.
Straighten and add the layer of apricots, and on top – the rest of the crumble (except for a handful, which is kept for garnish). Cover everything with the rest of the cream and refrigerate for at least 6 hours to stabilize.
Serving: Sprinkle over the remaining handful of crumble and powdered sugar. Serve immediately.