One of the most famous Hungarian desserts is named after the master confectioner, János Rákóczi who published the recipe in 1937. In my confectionery at the Four Seasons Hotel Budapest, I prefer to combine the tradition with modern ingredients and technologies, so I created a new version of this much-loved dessert as well.
Rákóczi túrós dessert recipe
So my next recipe presented is Rákóczi túrós, which has become a ring-shaped tart, filled with túró (cottage-cheese) cream, topped with decorative apricote jelly, túró muosse and yuzu chantilly spheres, as well as little meringues. Of course these decorative elements also play an important role in the taste of the dessert, recalling the basic traditional dessert but complementing it with even more unique taste effects. The apricot jelly is permeated by the more characteristic taste of rosemary, and the mild lemon flavor, traditionally associated with the túró is made even more special by the piquant taste of the yuzu.
Rákóczi túrós dessert
Apricot-rosemary jelly
288 g Apricot pure
4 g Gelatine
20 g Water
4 g Agar Agar
30 g Invert sugar
7 g Rosemary
2 g Citric acid
Make gelatine mass. Infuse pure with chopped rosemary for 10 minutes.
Strain and rescale. Warm pure again with invert sugar and acid and bring to boil.
Add gelatine mass. Pipe in the sphere molds.
Merringue
100 g Fresh egg whites
100 g Sugar
100 g Icing sugar
Color
Beat egg whites with sugar and add color. Fold the icing sugar.
Dry it at 100 C until it’s harden.
Túró filling
250 g Túró
15 g Cream of wheat Búzadara
2 g Vanilla
80 g Sugar
4 g Lemon zest
40 g Egg yolks
Mix turo with sugar and zest first. Add vanilla, buzadara and yolks. Mix well.
Pipe in the tart and bake 170 C 10-12 minutes. Recipe gives 30 tarts.
Túró mousse
530 g Túró
310 g Opalys
300 g Cream
160 g Milk
6 g Gelatine
30 g Water
2 g Lemon juice and zest
Make gelatine mass. Prepare semi whipped cream. Mix túró with juice and zest.
Warm milk and disolve gelatine and mix with melted chocolate.
Mix with túró and fold in cream. Pipe in sphere molds.
Yuzu chantilly
180 g Yuzu inspiration
150 g Yuzu pure
664 g Cream
5 g Gelatine
25 g Water
Make gelatine mass. Warm pure add gelatine and pour over the chocolate.
Make an emulsion. Add cold cream. Blitz it.