I Introduce Myself

I close the eyes and think at beautiful moments passed in the places that I have had the pleasure to visit.

The memory of the words exchanged with people that I will not meet more, feel smell of a cake eaten for case in a place for case and…not forget more the sapore..

Conserve of every place the colors, the scents, the culture.

I'm Italia of the south, I have 35 years and two beautiful twin children . Open this blog is for me like opening the doors of my house, propose my recipes and receive the yours, make known to you our traditions and know those yours, to make along travel through the wealth of the foods that my earth offers every day and portami to house something of yours. I am Italian, and I decided to write a blog in English to learn (I ask excuse for the errors!!) and because I would want to share all this with who as me through the kitchen it succeeds to dream…

Monday, July 23, 2012

BAVARIAN, CREAM EGG AND CHOCOLATE (BAVARESE CREMA ALL'UOVO E CIOCCOLATO)

picture frome donne.notizie.it

If there is a dessert that is pleasing in every Occasion is precisely the Bavarian.
Then in the summer is perfect, cool and quick closes happily a family lunch or dinner with friends.
Let me know if you like ..



Ingredients


16, 9 fl. oz (500ml) milk
8 eggs
7, 05 oz. (200g) sugar
0, 35 oz. (10g) gelatin
4, 40 oz  (gr125) dark chocolate
1, 05 oz.(30 yolkg) butter
16, 9 fl.oz (500ml) whipped cream
1 teaspoon of vanilla extract
cocoa


Soften gelatin in water.
In a saucepan, boil the milk with half the sugar and remove from heat.
In a bowl beat the egg yolks with half the remaining sugar, transferred into the saucepan with the milk, put on the fire, brought back to ebolizzione, remove from heat, add the squeezed gelatine, stir until it is dissolved and let cool.
Divide the mixture in half and arrange it in two bowls.
Melt the chocolate in a bain-marie with a teaspoon of butter and let cool.
Pour the melted chocolate into one of the bowls, mix with half the whipped cream.
United in the other bowl the remaining cream and vanilla, stir and place the mixture into a cake tin with hinge, then pour over the mixture of chocolate and level the surface with a spatula.
Put the cake in the refrigerator and let it cool down, for two hours.
Remove the cake from the refrigerator and sprinkle with cocoa.
To help me to remove the cake from the springform pan I clothe the bottom and edges with trasparent acetate paper.

Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)