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Bavarian coconut, strawberry and yoghurt

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Se aspettassi il ritorno di forze ed energie, questo post -penso- lo pubblicherei to October!

Then post in a shortened version, without much preamble, but with a recipe for a pudding that merits the use of little energy left to prepare it!

BAVARIAN Coconut, Strawberry and yoghurt

NOTE:

The cake is presented by the glass, but the quantities are reported in the recipe for a dessert for 6-8 people

The Bavarian coconut a slightly different texture, so my advice is to always place it above the other two in Bavaria.

BAVARIAN of yoghurt Graziana

Ingredients:

200g greek yogurt

4g 250g of whipped cream gelatin
1 tablespoon honey 2 tablespoons brandy

Procedure:
NOTE:
For the success of this pudding is essential to combine yoghurt, gelatin and whipped cream at temperatures similar.
Thermal shock given to the particular instance the gelatin hot / warm in very cold yoghurt may cause the sudden formation of a clot of gelatin that are not only unsightly, but also unpleasant to the palate.
My advice is to take out the yogurt from the refrigerator at least 30-40min before starting the preparation of Bavaria.
Soak gelatin in a very cold water.
squeeze it slightly and place in a small pan with the brandy, dissolve over low heat. Once
Sciola add two tablespoons of yoghurt, mix and stir often until completely cooled.
In a bowl until creamy yogurt with the remaining miele.Aggiungere very slowly and stirring constantly with a whisk the mixture with the gelatin. Finally
incorporate the whipped cream, but not too firm.
Pour into a mold or cup and refrigerate for several hours.

BAVARIAN / STRAWBERRY MOUSSE

Ingredients:
200g strawberry puree (strawberries and pass through a fine sieve)
160g whipped cream
30-40 g of sugar
6g of gelatin

Procedure:
Soak in cold water (hot is best if frozen) fish glue. Wring slightly
sheets and melt them on fire with 2/cucchiai puree.
Cool the mixture, stirring continuously.
Pour the gelatin mixture with the wire on the remaining puree, stirring constantly with a whisk.
Incorporate the whipped cream.
Pour in mold or glass

BAVARIAN /
COCONUT MOUSSE Ingredients: 200g
coconut puree (if using coconut milk should increase the qty of isinglass)
160g whipped cream
12g icing sugar
6g of gelatin


Procedure Soak in cold water (hot is best if frozen) fish glue. Wring slightly
sheets and melt them on fire with 2/cucchiai puree.
Cool the mixture, stirring continuously.
Pour the gelatin mixture with the wire on the remaining puree, stirring constantly with a whisk.
Incorporate the whipped cream.
Pour in mold or glass.

For the topping of strawberry and white chocolate
Ingredients:
6-8 tablespoons of mashed strawberries
30-40g of white chocolate.

Procedure:
Heat the strawberry puree, add the finely chopped chocolate, stirring until complete amalgamation of the two compounds.
Cool.
Pour the sauce over the surface of the cake.