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Per Timorasso Spumante Tasting Panel Bavarese "Spumante&Nocciole"

Going my ability to judge a wine very well "is white, is red"-more or less like the Albanian-sommelier for my participation in the Sparkling Timorasso Testing Panel organized by Andrea Petrini Routes divine and Paul Charles Ghislandi The House of Carpini, the possibility of reviewing this wine has not even been taken into account by the undersigned, who preferred to play on land that are more responsive and therefore could not be a sweet!

I have not accompanied with a sweet sparkling wine, I just used it in to a sweet sparkling Timorasso.

think of this wine produced in Piedmont hazelnuts and chocolate have just materialized in my mind, I then made a Bavarian in sparkling wine lying on a bed of creamy chocolate cover with crushed caramelized hazelnuts very fine.

this is a nice tasting panel seemed to me the idea of \u200b\u200bserving my pudding in a glass of wine!

Anybody want to submit my Timorasso Sparkling Wine Tasting Panel solid version?

was not the first time I prepared a Bavarian in sparkling wine and frankly, I was struck by how this wine has retained its aroma, its flavor in spite of the cooking in the cream and blend with other ingredients.

The Bavarian was very fragrant and with a slight note in the aftertaste, which I would call almost "harsh", which contrasted well with the sweet and the fat cake.

Bavarian Nuts & Sparkling Wine "

NOTA: prestandosi sia la bavarese che il cremoso alla surgelazione,questo dolce può essere un valido modo per utilizzare e non gettare via quelle quattro dita di spumante che solitamente rimangonodopo qualche festeggiamento, almeno in casa mia succede sempre così!!

Ingredienti per 6 bicchieri

cremoso al cioccolato fondente

bavarese allo Spumante Chiaror sul Masso

nocciole caramellate tritate

decorazioni di caramello

Cremoso al cioccolato fondente (di M.Santin)

Ingredienti:

250 gr di panna liquida fresca

250 gr di latte

5 tuorli

50 gr di zucchero

180 gr di cioccolato al 70%

Procedimento:

Far bollire la panna con il latte.Mescolare i tuorli con lo zucchero e unire latte e panna.Cuocere come una crema inglese.Versare sul cioccolato tritato. Mescolare con gesti lenti fine ad ottenere una crema omogenea.

Colare il cremoso sul fondo del bicchiere evitando di formare delle bolle di aria.

Porre i bicchieri in frigorifero

Bavarese allo Spumante Ingredienti:

180ml di spumante Timorasso

120g di zucchero semolato

75g di tuorli

8-10g di colla di pesce

380-400g di panna fresca

Procedimento:

Mettere la colla di pesce ad ammollare in acqua fredda

In un pentolino far bollire 90 ml di spumante
Nel frattempo in una ciotola battere i tuorli con lo zucchero senza fare schiuma.

Versare lo spumante sopra i tuorli e cuocere a fuoco molto basso la crema inglese fino a velatura del cucchiaio.Togliere dal fuoco ed unire la colla di pesce ben strizzata.

Lasciare raffreddare fino a 30°C ed unire lo spumante rimasto e la panna montata.

Riprendere i bicchieri e colare sopra al cremoso la bavarese.

Riporre in frigo per almeno qualche ora.

Al momento di servire ricoprire la superficie del dolce con uno strato sottile di nocciole caramellate tritate ed una decorazione di caramello.

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Sablés ai mirtilli

Altra ricetta di frollini golosissimi ed altro non poteva essere considerato che la provenienza è il sito francese Le Petrin.
La versione originale prevede i cranberries,non avendoli,ma volendo fortissimamente provarla,mi sono messa di buon grado a togliere dei mirtilli secchi da una tisana che avevo in casa ;-)) !!
Non essendo comunque arrivata al peso necessario,ho aggiunto un cucchiaino di lamponi liofilizzati in polvere.
Si ottengono dei biscotti profumati e morbidi che si mantengono tali per diversi giorni.

Sablés ai mirtilli

Ingredienti (per una quarantina di sablés): 170g di burro morbido

125 g di zucchero a velo
2 tuorli d'uovo
2 cucchiaini di succo di limone
190g di farina 00
110g di mandorle tritate
110g mirtilli
dried 1 teaspoon dried raspberry powder (my version)
a handful of almonds or chopped pistachios (omitted in my version)
Procedure:
Cut the butter into small pieces and place it in the bowl with the hook worksheets to make it like cream.
Pour the icing sugar and work vigorously to produce a homogeneous mixture.
Add the egg yolks and lemon juice, mix up when they are embedded.
Pour the flour and almonds and a teaspoon of powdered raspberries stir quickly until the dough is firm.
Add the dried cranberries and mix quickly.
Divide the dough into 2 pieces dello stesso peso e dare loro la forma di un piccolo rotolo.

Nella versine originale i rotoli vanno passati sulle mandorle tritate fino a rivestirne completamente la superficie.
Avvolgere i rotoli di pasta con della pellicola,strigendo con forza alle estremità.
Porre in frigo per alcune ore,una notte intera sarebbe preferibile.
Usando un coltello affilato, tagliare il rotolo di pasta a fettine di circa 5-6 mm di larghezza. Appoggiare i biscotti su di una teglia rivestita di carta da forno.
Cuocere a 180°C per circa 12 min.
Lasciare un minuto sulla teglia prima di trasferirli su di una griglia fino a raffreddare.
Nota: i rotoli di pasta possono essere conservati in frigo per 3 giorni oppure congelati.

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Cantucci al tè verde

Resist photo trays of cookies Cri Cri published Coquinaria is impossible.
Her biscuits are perfect in workmanship and tempting.
practical impossibility to eat, expect recipes in my case soon after it sets to work.
I tried to prepare its nooks white chocolate and pistachio, recipes try one of the best: You get the nooks crisp but not dry and remain so for days.
adding a teaspoon of green tea and using a mixture of almonds, pistachios, pine nuts and I made a variation equally captivating.

Cantucci green tea

Ingredients 200g white chocolate 25g butter


250 g flour 1 / 4 tablespoon baking
50 g brown sugar 2 eggs

100 g of pistachios or mixed (almonds, pine nuts and pistachios)
1 teaspoon matcha green tea

Procedure:
in the planetary bowl put the flour sifted with baking powder, sugar, green tea, eggs, white chocolate and butter previously melted together, stir and mix. Add the dried fruit. Forming small loaves
2-3.
Place the loaves in the refrigerator for 1 hour. After this time
Place in baking tray and bake in preheated oven at 180 degrees for 20-30 minutes. Allow to cool and then cut and put in oven to brown.

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Crostata ai frutti di bosco con cremoso alla rosa

And this year came the birthday of his brother who just wants a cake with fruit !

This time I have come to the aid of three beautiful baskets of berries at the supermarket-found-you are lying on a raspberry and cream flavored with rose litchy enclosed in a shell of crumbly pastry. The creamy

is a must-try, discovered in the course of Loretta Fanella, cooked in a water bath is a cream made from cream and egg whites, white is white, and then when you embed the mashed fruit, it maintains its color and gives the creamy. In addition, this creamy

has the advantage of using egg whites, a good way to dispose of, considering that usually are used in confectionery tons of egg yolks and whites always go.

Since I already know that someone will write me to ask where to find the raspberry puree, lychee and rose, I say up front that is found only in a specialized wholesale and that is the gift of a friend, but the raspberry purée and flavoring the puree with rose water in my opinion you get a similar result.

Crostata ai frutti di bosco con cremoso alla rosa

composta da:

base di pasta scucrèe

cremoso al lampone,lychee e rosa

frutti di bosco (mirtilli,lamponi e more)

Pasta sucrèe di C.Felder

Ingredienti

120g di burro morbido

80g di zucchero a velo

25g di farina di mandorle

200g di farina 00

1uovo

1 baccello di vaniglia

sale un pizzico

Procedimento: In the bowl of the planetary

put the softened butter, add the sifted icing sugar before, almond flour, vanilla and cream ilsale and work.

Incorporate the egg cream and finally add the flour.

Work quickly and place the dough in the refrigerator for at least 2h.

After this time, spread the dough to a thickness of 2mm and play with it from a die diameter of 22-24cm.

poach at 180 ° C for 15-20min.

Creamy Raspberry, and Rose L. litchy Fanella

Ingredients:

130 g of fresh cream 5 egg whites

30 g of sugar

2 sheets of gelatine from 2 gl'uno (I increased to 3 sheets of 2g each)

100 g of white chocolate

a pinch of salt 150 g of mashed raspberry, lychee and pink (or red fruits + rose water)

Procedure:

In a bowl beat the egg whites with a whisk to lose their tension, add sugar, cream, mix and place the bowl on a water bath not hot. Still stirring, cook until the cream is thick.

Remove from heat, add white chocolate, finely chopped, isinglass, previously soaked in cold water and well-drained and the mashed berries. Mix well and place in refrigerator.

It 's normal that with the addition of the puree, the cream becomes liquid. Periodically check

cream, when starts to thicken again, colarla in pastry shell.

Place the tart in the refrigerator for several hours.

Finally decorate with berries and serve.