Cakeboss Fondant Recipe

red lentil soup

INGREDIENTS


3 tablespoons oil 1 large onion 2 cloves garlic


pepper 1 1 / 2 tablespoon turmeric
1 / 2 tablespoon of large
masala 75 grams of red lentils
2 cups water
400 grams of peeled

PROCEDURE
Sauté garlic, onion and spices until the onion is well cooked. Add the lentils and a cup of water and bring to boil. Lower the heat and simmer until all the water is absorbed. Mash the lentils with a wooden spoon until they are reduced to a paste. Add the remaining ingredients and finish cooking. Bon appetit!

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MERINGUES MASCARPONE

A little sin of gluttony that makes us feel like summer .... what seems to never come !!!!!

For the meringue: egg whites


sugar

The process is very simple, first of all whites weighed and calculated twice their weight, this will be the amount of sugar that will be useful, consider making so much already with 100g of egg whites, there are many meringues. We have in the planetary
whites, start them and start paying half the sugar, when the mixture is to be inflated pour in even the remaining sugar.
on a baking tray with greaseproof paper we train the meringue the size of your choice and let's put in the oven at 60 ° for at least a couple of hours, it all depends on their size, trying to break into one and see if you have dried well , let's leave them to cool.

For the cream:

150 g of fresh cream 150 g mascarpone 30 g of sugar


Beat with electric whips the cream and sugar, then add, gently, mascarpone.

For the crunchy pistachios: here I could not tell you the amount, I made eye sugar in a saucepan and chopped pistachios, if the sugar dissolved after it began to take I paid all the color on a sheet of parchment paper, then when I did a bit cool 'and I cut into small pieces.

Garnish: fresh strawberries



sugar lemon pistachios


compose the biscuits by combining the meringues together in pairs and stuffed with mascarpone cream, then let us serve on a bed of strawberries (which we cut into small pieces with the ' Adding a splash of lemon juice and a bit 'of sugar) and pistachio garnish with a piece of crunchy ....

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TIRAMISU '.... SECOND VERSION

TIRAMISU 'THE SALTY PEPPERS

Here is another version of tiramisu these I did yesterday, I had advanced both the pancake, and a little 'cream, so I tried them again with a different stuffing, we still carry all the essentials:

CREAM

2 egg yolks 1 tablespoon cornstarch

100 ml milk 50 g
gorgonzola salt and pepper 100 g mascarpone


Beat the egg yolks with a pinch of salt and when they join the beautiful foamy starch. Boil the milk, pour the eggs and stir until the cream thickens, join the once melted gorgonzola and well let cool, then we combine the mascarpone cheese resulting in a nice frothy cream.

PANCAKE


2 eggs 60 ml milk 100 g of yogurt


60 g flour 1 teaspoon baking pies for


salt in a container to milk, yogurt and eggs, beat lightly with a whisk and add gently, but in one fell swoop, flour baking powder and a pinch of salt. Let a non-stick pan, heat well, ungiamola and cook the pancakes by pouring a tablespoon of mixture at a time, flatten slightly and turning after a couple of minutes. Once cool
coppapasta give it a shape with a uniform and equal for everyone.

FILLING

1 red pepper 1 yellow pepper 1 shallot

1 tablespoon salted capers salt and pepper


we slice the shallots and let's do it in a dry frying pan, in the meantime we clean and cut the peppers into small pieces , uniamoli shallot, adding the capers, and pepiamo climb and let go a low heat for three quarters of an hour keeping an eye (if you need to add some 'vegetable stock). When they beautiful soft let cool.



Now we form of the turrets, alternating layers. we start with the pancake, then a little 'cream, then a little' pepper pancakes and again .......
Buonu and special too!

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