White Discharge Before

BAVARIAN GOURMET

Today I propose a Repechage "to participate in a contest sweet sweet, this beautiful Bavarian seemed well suited to you and then propose again, telling but in the meantime I have also experimented with the hazelnut paste and chocolate, here it is: For the record

sponge cake: 125 g egg



70 g sugar 50 g flour 20 g starch
Potato
20 g cocoa powder

The procedure is the same as the classic sponge cake, in the planetary mount very well the eggs and sugar, when the mixture will become frothy, sift together the flour and cocoa and starch mix gently with movement from top to bottom, we put into the pan and bake in preheated oven at 190 degrees for 25 minutes, the toothpick test still valid, then cool on a wire rack.


For cremino dark :


150 g cream 25 g milk 20 g sugar

4 g of gelatine soaked
110 g good dark chocolate

We Boil cream, milk and sugar, add the soaked gelatine and finally dark chocolate, blended very well and let cooler.

For the Bavarian


90 g egg yolks 20 g sugar 100 g white chocolate

90 g of hazelnut paste or Nutella or cocoa mass

200 g milk 10 g of glue fish soaked
500 g cream

prepare the Bavarian assemble very well the egg yolks with sugar and then versiamoci above the boiling milk, let the fire until they reach 90 degrees, then we combine the chocolate and white glue fish, then the cocoa paste and emulsified well maybe with a mixer immersion, then let cool and then we combine the cream already installed previously. We have in the mold that we want, let thicken, then pour the Kremlin. We conclude with a disc of sponge cake soaked with rum and water and put in freezer.

A couple of hours before eating pie, put on a platter and let out of the fridge ... I then put another strip around the cake pan to make a bow and .... Bon appetit!!

therefore to participate in:

Chapter 6 Questions For Deathwatch By Robb White

CANDIED

Raise your hand if this year has not yet caught the flu.

Porcine, canine, Asian, African .... who understands us something good!

me I got away with a couple of days in bed with fever dancer, the bones ache and cough phlegm ... but 'I came out unscathed, thanks to the loving care of his grandmother and mother each 3x2 presented with a glass of orange juice "that vitamin C is good," "drink that makes you spend the cough," that if you drink it all heal soon "...

Now it is true that we expect to see these scenes when the patient is in question is yes and no .... a child asylum but to me it still happens, even at 25 years. What can you do '??

Pero 'All this I swallow vitamin C is enough, indeed I took the opportunity to pounce and I used orange peel strips of candied to make advanced, to the question whether to keep and use: decorate a cannoli from Sicily, to join them hot chocolate, nibble like a candy.

Orange peel

Ingredients:

• 350 g peel oranges, with a rather thick skin
• 500 g sugar 250 g water

Procedure:

Cut orange peel into strips the width of about 1 cm away the excess white.

Put them soak in a basin of cold water for 3 days, changing water 2 or 3 times a day. This is to remove the bitterness.

Prepare the syrup by boiling 2 parts sugar to 1 part water for the amount of peel that I have indicated, enough 500 grams of sugar and 250 grams of water.

When the syrup is boiling stands dip the orange peels and boil for 2 minutes.

Drain the peels with a rummy and put them on a rack to dry for a day.

Repeat for 2 more days: why do not you throw the syrup advanced, even if it should be inconvenient, you can prepare and add the other, always using the sugar-water ratio of 2:1.

after soaking the peels for the fourth time, before they dry, throw it in granulated sugar and allow to dry.

You can keep them for a few months in a glass jar.

Mexican Grill Seasoning

IDENTITY 'GOLOSE 2011: JOURNALISTS IN LATE ...

Usually good journalists posted the report of an event on the desk of the head the day after the closing of the event ... but since I am neither good nor even a journalist, it took me a while ' (two weeks, sigh!) to find the time to tidy up thoughts and emotions to Identity Golose 2011.

Do not worry, do not expect long, long digressions about what was good (and was) on what has been exciting to see the work of star chefs (and was), about what is competent and Paolo Marchi sighted in the choice of actors and arguments (and is) ...

only pills I'll tell you what - unfortunately - you missed it, hoping to whet the curiosity to attend next year!

Let's start with order:

1) GIANLUCA TRUNK

If good day starts in the morning ... then my choice to assist newly arrived Milano Convention Centre at the conference Gianluca Drum proved a better choice 'that spot on.

Gianluca is one who speaks from the heart, soul and waving when it expresses its innovative concepts. Reiterates several times that the 'interpretation , sensory experience that comes from the tasting of a recipe, pastry is what makes the difference. The perception of facilities, smells, tastes, emotions differ from person to person and so it is important to educate ourselves in order to make judgments.

And as proof of what his motto is "know to know .

Gianluca displaces all talking about the meaning 7. .. I already feel ignorant because at school I had listed only 5 ... but then it all makes sense: he speaks 5-way direct and two indirect, the latter by train.

1) Perfume: volatile molecules that can be "locked" in fat, sugar and alcohol.

2) Flavors: perceived nellla part postnasal

3) Vista : Sensory now become ruler of the universe, to the detriment of the other senses leaving so weak

4) Hearing : learn to focus on the noise associated with chewing

5) Flavors: sensations in the mouth, sweet, salty, bitter, sour, Omam

But are indirect ways to make a difference in the interpretation of a dish:

1) Feeling thermal / tactile / mug : temperature, texture (crunchy, soft, velvety), feeling that comes from contact with the installed (I never noticed that even the touch of a teaspoon "cold" with lips already sends messages)

2) chemical sensations undifferentiated: do not perceive the taste buds but caused by chemicals (spicy gives a sensation of heat and burning, minty cool and suggests the tannin astringency).

So 'a true professional must take into account that your dish can be interpreted in light of this set of directions.

And after the theory, Gianluca we wanted to test this sensory process of education, delicious with this:

dessert is how we are introduced 4.0 "At first glance, glaze shiny and intense that with lightness and roundness, sits on a chocolate mousse. Here it all started. acidity and freshness sourcherry need not fear anything by the embrace of warm almond cream caramel note and slightly salty. The sweet and Finally, the bitter, greet the crunchiness of the grue of cocoa, which recalls to our taste it all began in a moment of chocolate. "

COMPOSITION

1) Provision of chocolate chip cookies topped with almond cream lemon

2) Provision of cranes strusel of casting with caramel Orizaba

3) Chocolate Ganache mounted

4) jelly cherries

5 ) mascarpone sorbet and vanilla

2) VIVIANA VARESE

One of the few women chefs ... and I is that I get from time immemorial Alice, his restaurant here in Milan. The event "A risotto for Milan" this has presented us with spring onion risotto with chocolate mousse Tropea with Provolone cheese Monaco and Aglianico wine reduction .... spectacular!

3) ANDREA Besuschio

Of I told him everything .... but I did not say what it could do for an Identity Golose "Risotto for Milan ...

His So-Crispy Rice was really a triumph. And Andrew introduces him thus: "Since rice pudding, take a cube shaped crisp and perfumed with orange and cinnamon. Accompanied by a compote of pears and mascarpone sorbet. A meeting of gentle textures, temperatures to get to the So- Rice. "

Me and Andrea in "A risotto for Milan

The So-Crispy Rice Andrea Besuschio

1) Carpet rice pudding sweet

• 180 grams of rice Carnaroli
• 800 grams of fresh whole milk
• 35 gr fresh cream 35%
• 45 g sugar
• 3 g vanilla Polynesian
• 23 g cinnamon sticks
• 1 g of Maldon salt
• 2 g of fresh orange zest

Put the rice in a saucepan, cover of cold water. Bring it to boil. Let it cool under cold running water to remove excess starch. In another saucepan put the milk and add the remaining ingredients. Make up to 60 degrees and leave to infuse for at least 20 minutes. Add the rice milk and cook for 8 minutes into the boil. Drain the rice and reduce the liquid for a few minutes. Putting it all together and chill.

2) Comprised of caramelized pears:

• 1 kg pears Williams
• 50 g butter 100 g sugar 70 g water

Wash, Peel pears and cut into cubes. Make a dry caramel with the sugar, deglaze with the butter, add the pears and water. Cook over medium heat until a compound. Store in refrigerator.

3) Mascarpone Sorbet and Vanilla:

• 1362 grams of mineral water
• 360 g sugar 120 g glucose
• atomized
• 60 g invert sugar
• 247 gr milk
• powder 12 g stabilizer 64 SE
• 840 grams of mascarpone
• 12 grams of vanilla Polynesian

Combine the granulated sugar stabilizer. Join water powdered milk and heat at 20 °. Then add invert sugar and heat at 25 degrees. Then combine glucose.

45 ° add the sugar with the stabilizer.

Bring all at 82/84 °, add the vanilla and let marinate and chill for at least 6 hours. Heat the basis of 35 ° and emulsify with the cold mascarpone. Whisk.

4) breading:

• 100 grams of almond flour
• 100 grams of dried white bread
• 45 grams of corn flour 1 egg
• 1 liter of rice oil

Bring oil to 180 °, dip the squares rice and milk, you have breaded passing first into the beaten egg and flour / bread. Fry until a golden crust crisp and smooth. Drain and place on a paper straw.

5) Presentation:

Place three squares in a harmonious way in the pot. Dress compote of pears, to finish with a sorbet of dumplings. Decorate with gold leaf on the sorbet.

can not have been a case which has fallen to me to present this revised recipe of rice and milk that, as you can see in this post , Published in very difficult times, he was elected as a plate of happiness!

I can only thank all the organizers of this event, Paul Marks first, the Magentabureau for their wonderful work, and Elisa ... Pella in particular thanks to all foodbloggers who shared with me this wonderful experience!