The nth long absence has an explanation: I'm trying to move house. My micro flat Via Palermo 13 (Rome) to be close and now I feel like even more strict about having an oven that does not take the temperature. What a tragedy. So I can say I spent the last month to see homes, apartments, beds, hovels, not counting the evenings (and why not, nights) spent with my girlfriend Margot on sites such rooms to rent, Bakeca, Kijiji, Door Portese ... I know them by heart by now. In all this, still not home and I found a couple of weeks I have to leave the apartment from which I write ... and I can not even go to sleep under a bridge of the Tiber, which is in full! Understand very well that, with all my free time monopolized by the search for a roof, I thought everything except to make desserts.
back with a ricotta and pear revisited, a thing of ease and / or mind-blowing speed, made a couple of hours and enjoyed in an ad for a studio to another.
Ricotta and pear in the unusual role round (which we have a slide)
doses and process for about 10 cups:
Make a crumble crumbling 5 digestive biscuits. Put them in a saucepan and add 1 tablespoon butter and 2 tablespoons chopped almonds . Melt and stir to combine everything. Turn off and before they cool, divide the crumble into glasses. Cut
type 2 pears or williams kaiser slices and a 'pear other get 10 cubes (there will be used for decoration). Place both slices or cubes of pear in a pan with sprinkle 3 tablespoons of sugar cane and a teaspoon of cinnamon and to caramelize. Set aside now caramelized cubes for decoration. With slices of pear remained more intact form another layer into glasses, being careful to adhere well to the pear on the sides (you have a layer that is as compact and homogeneous as possible). Just finished putting the glasses in the fridge and the rest of the pears to cool (at this point will be very few remaining pears, but we are interested only to flavor the little that is enough ricotta). Working
200 g of ricotta cheese with 2 tablespoons powdered sugar and vanilla with the rest of the pears. Let rest in refrigerator at least half an hour and then add in 3 tablespoons of whipped cream to make 'light' cream. With the help of a pastry bag (or 2 teaspoons very homemade, like I did) to have yet another layer of cheese over the pears and place in refrigerator while you prepare the ganache. Finely chop
150 g dark chocolate 70% cocoa. Boil two cups of coffee cream : when it comes to a boil and pour in the chopped chocolate mixed with a spatula, taking care not incorporate air. Finally add a knob of butter and a hint of cinnamon to taste. Before you cold, pour a bit 'of ganache on each shot. For decoration I dropped the grains of sugar cane now hardened on the surface of the ganache and then I put a cup in the center of each cube of caramelized pear. Of course the next day are good (like almost everything you do with ricotta cheese)!
I announce that the next post, which will appear on these screens up to two days, is a tiny short story written by me in a creative writing project organized to master. The micro story goes, somehow 'explains', why I love so much pastry and photography and also the reason why these two loves were born in Austria. I was pleased to write it, I was glad to read it to my friends and colleagues, and now I'd love to share it with you!
Thank you for visiting and good weekend to all!
back with a ricotta and pear revisited, a thing of ease and / or mind-blowing speed, made a couple of hours and enjoyed in an ad for a studio to another.
Ricotta and pear in the unusual role round (which we have a slide)
doses and process for about 10 cups:
Make a crumble crumbling 5 digestive biscuits. Put them in a saucepan and add 1 tablespoon butter and 2 tablespoons chopped almonds . Melt and stir to combine everything. Turn off and before they cool, divide the crumble into glasses. Cut
type 2 pears or williams kaiser slices and a 'pear other get 10 cubes (there will be used for decoration). Place both slices or cubes of pear in a pan with sprinkle 3 tablespoons of sugar cane and a teaspoon of cinnamon and to caramelize. Set aside now caramelized cubes for decoration. With slices of pear remained more intact form another layer into glasses, being careful to adhere well to the pear on the sides (you have a layer that is as compact and homogeneous as possible). Just finished putting the glasses in the fridge and the rest of the pears to cool (at this point will be very few remaining pears, but we are interested only to flavor the little that is enough ricotta). Working
200 g of ricotta cheese with 2 tablespoons powdered sugar and vanilla with the rest of the pears. Let rest in refrigerator at least half an hour and then add in 3 tablespoons of whipped cream to make 'light' cream. With the help of a pastry bag (or 2 teaspoons very homemade, like I did) to have yet another layer of cheese over the pears and place in refrigerator while you prepare the ganache. Finely chop
150 g dark chocolate 70% cocoa. Boil two cups of coffee cream : when it comes to a boil and pour in the chopped chocolate mixed with a spatula, taking care not incorporate air. Finally add a knob of butter and a hint of cinnamon to taste. Before you cold, pour a bit 'of ganache on each shot. For decoration I dropped the grains of sugar cane now hardened on the surface of the ganache and then I put a cup in the center of each cube of caramelized pear. Of course the next day are good (like almost everything you do with ricotta cheese)!
I announce that the next post, which will appear on these screens up to two days, is a tiny short story written by me in a creative writing project organized to master. The micro story goes, somehow 'explains', why I love so much pastry and photography and also the reason why these two loves were born in Austria. I was pleased to write it, I was glad to read it to my friends and colleagues, and now I'd love to share it with you!
Thank you for visiting and good weekend to all!
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