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)
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.
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