I could not fail to post a little something sweet, I feel like a fish out of water. Well let me tell seratina on Friday, October 15, dinner massicana very hot chocolate "shot glasses, and finally by Malù ... Margarita after a successful insurance (I'm not sure if the gaiety ethyl or to the intrinsic goodness of short ...). The
all started at home Ventricina roughly around 8 and 30: in dribs and drabs we were more or less in twenty magnificence of sofas, chairs and floor taaanto gorging on tacos and tortillas ... was on this occasion that the undersigned has found to have a strong feeling of love for guacamole and for this, my friend Matt, do not thank you enough.
But now I'll stop to bore you, both to document the seratina there will be just a couple of pictures, and step directly to the realization that maybe the shorts is the thing that most interests you.
NB Doses are paid in the eye and are good for a 20in or so of glasses. We wish to thank my two roommates, Anna and Virginia, for working to achieve the same and have washed over me a lot of dishes. Thanks girls.
Cups Milk chocolate:
For the crumble:
10 digestive biscuits type
two tablespoons of butter 1 tablespoon cream made with honey and nougat
* * I've bought from Castroni , here on the Via Nazionale in Rome. It's called 'Cream Nougat Mou' and the company produces in Turin which unfortunately can not remember the name. In reality it is anything but a cream caramel (caramel au beurre salé those kind), but rather Uun soft dough with honey, nougat and hazelnut praline. It 'still very good, I assure you. In any case, if you had a gelding at hand, creams such as these are fairly common, just take a look at the ingredients!
Crumble the biscuits, put them in a saucepan, combine the butter and cream nougat and to go over low heat stirring constantly with a wooden cucchaio. The butter will melt, ditto for cream crumble and you will get a warm and fragrant. Before you cold, using a spoon, pour the crumble in individual cups (almost an inch). Pressed slightly.
Meanwhile put the rest of the cream nougat, approximately 5 tablespoons or so, in another saucepan over low heat to warm. Stir with a wooden spoon to make it more smoothly and help you always have it with a spoon in particular glasses. Do not be too thick a layer, it is very sweet and could annoy. It takes 2-3 mm.
For the milk chocolate ganache:
300 g of milk chocolate
** 90 ml fresh cream 1 tablespoon of butter
** I used Lindt chocolate milk because I find that it has a pleasant aftertaste caramel. Obviously the choice of chocolate is subjective, so feel free to use whatever you like.
In a ceramic bowl cut the chocolate into small pieces and in the meantime, boil the cream. When it boils, pour the cream over the chocolate and carefully mix the two ingredients with a spatula, being careful not to incorporate air. This is not a mousse, cream must be as good Hermé says onctueuse ... which is saying something. Finally, when you have built all the cream, and the mixture is still looking hot, add the butter and mix well. Before the mixture cool and harden drip into glasses. Often must be roughly what the crumble. Put the cups in the refrigerator.
For the mascarpone and cream sauce: 4 tablespoons mascarpone
80 g icing sugar 150 ml fresh cream
A dusting of bitter cocoa
Working on the mascarpone cream with icing sugar. Mount the cream and gradually add the mascarpone without disassembling everything. When you are finished with the pastry bag, decorate the glasses. Finish with a dusting of cocoa. The cups go in the refrigerator up to one hour before serving. Do not forget them in the fridge otherwise they will be too hard and not feel the scioglievolezza the ganache.
And now I'll do a laugh: in Rome I do not have a pastry bag. That I left in Naples. But an occasion like this I could not help it. So I made a craft with a cartoon, specially arranged cone-shaped and covered with DOMOPACK, and with a bag of frozen food to those who helped me bag by itself. It was not particularly professional, but certainly served the purpose. Series of what you do for the desserts!
And now I stop. I leave you with some photos delirious with anticipation and Mexico on Friday. They have just returned from tasting to 3 glasses Gambero Rosso, then I announce that the next post will be entirely dedicated to the event and photos (even crazy ones) of wine, half empty glasses and cheerful companions. I hope you like it!
good start all week!!
all started at home Ventricina roughly around 8 and 30: in dribs and drabs we were more or less in twenty magnificence of sofas, chairs and floor taaanto gorging on tacos and tortillas ... was on this occasion that the undersigned has found to have a strong feeling of love for guacamole and for this, my friend Matt, do not thank you enough.
But now I'll stop to bore you, both to document the seratina there will be just a couple of pictures, and step directly to the realization that maybe the shorts is the thing that most interests you.
NB Doses are paid in the eye and are good for a 20in or so of glasses. We wish to thank my two roommates, Anna and Virginia, for working to achieve the same and have washed over me a lot of dishes. Thanks girls.
Cups Milk chocolate:
For the crumble:
10 digestive biscuits type
two tablespoons of butter 1 tablespoon cream made with honey and nougat
* * I've bought from Castroni , here on the Via Nazionale in Rome. It's called 'Cream Nougat Mou' and the company produces in Turin which unfortunately can not remember the name. In reality it is anything but a cream caramel (caramel au beurre salé those kind), but rather Uun soft dough with honey, nougat and hazelnut praline. It 'still very good, I assure you. In any case, if you had a gelding at hand, creams such as these are fairly common, just take a look at the ingredients!
Crumble the biscuits, put them in a saucepan, combine the butter and cream nougat and to go over low heat stirring constantly with a wooden cucchaio. The butter will melt, ditto for cream crumble and you will get a warm and fragrant. Before you cold, using a spoon, pour the crumble in individual cups (almost an inch). Pressed slightly.
Meanwhile put the rest of the cream nougat, approximately 5 tablespoons or so, in another saucepan over low heat to warm. Stir with a wooden spoon to make it more smoothly and help you always have it with a spoon in particular glasses. Do not be too thick a layer, it is very sweet and could annoy. It takes 2-3 mm.
For the milk chocolate ganache:
300 g of milk chocolate
** 90 ml fresh cream 1 tablespoon of butter
** I used Lindt chocolate milk because I find that it has a pleasant aftertaste caramel. Obviously the choice of chocolate is subjective, so feel free to use whatever you like.
In a ceramic bowl cut the chocolate into small pieces and in the meantime, boil the cream. When it boils, pour the cream over the chocolate and carefully mix the two ingredients with a spatula, being careful not to incorporate air. This is not a mousse, cream must be as good Hermé says onctueuse ... which is saying something. Finally, when you have built all the cream, and the mixture is still looking hot, add the butter and mix well. Before the mixture cool and harden drip into glasses. Often must be roughly what the crumble. Put the cups in the refrigerator.
For the mascarpone and cream sauce: 4 tablespoons mascarpone
80 g icing sugar 150 ml fresh cream
A dusting of bitter cocoa
Working on the mascarpone cream with icing sugar. Mount the cream and gradually add the mascarpone without disassembling everything. When you are finished with the pastry bag, decorate the glasses. Finish with a dusting of cocoa. The cups go in the refrigerator up to one hour before serving. Do not forget them in the fridge otherwise they will be too hard and not feel the scioglievolezza the ganache.
And now I'll do a laugh: in Rome I do not have a pastry bag. That I left in Naples. But an occasion like this I could not help it. So I made a craft with a cartoon, specially arranged cone-shaped and covered with DOMOPACK, and with a bag of frozen food to those who helped me bag by itself. It was not particularly professional, but certainly served the purpose. Series of what you do for the desserts!
And now I stop. I leave you with some photos delirious with anticipation and Mexico on Friday. They have just returned from tasting to 3 glasses Gambero Rosso, then I announce that the next post will be entirely dedicated to the event and photos (even crazy ones) of wine, half empty glasses and cheerful companions. I hope you like it!
good start all week!!
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