hot cake was the dessert for lunch yesterday and this morning my brother came knocking to ask if he had stayed, he left disconsolate, were only the two droplets that you see photographed!
To start the year I chose a recipe that includes the use of the trap because the foam were among the most clicked recipes on my blog in 2010, so this year there will be a large store more.
Hot Goduria this foam is pure, but also the two drops were also good cold for which the prescription is approved both as hot or cold.
The council also served in a coffee cup on top of a cuddle "super".
E 'should prepare to use the cream the day before so that yields the panettone into the milk cream.
For those looking for more ideas for using panettone / Pandora left, I suggest:
flan cake
Pandortino
Foam Hot / Cold for 15 Panettone
Ingredients for the custard cups
6th
yolks 120g sugar
300g fresh cream 220g of milk
70g panettone
Utensils: pot
bowls
sieve
blender
ISI siphon gas cartridges
2-4
Method: Bring to the boil
milk and cream in a saucepan, meanwhile working the egg yolks with sugar.
Pour the milk and cream mixture, stir, put on very low heat and cook stirring constantly until glaze bucket.
Pour the custard on the cake cut into small pezzi,mescoalre bene,ricoprire con pellicola e quando il composto risulta tiepido mettere in frigo per 1 giorno.
Il giorno successivo frullare molto bene il composto e filtrarlo con un colino a maglie molto (oprazione importante per evitare che rimangano piccoli pezzi di panettone o canditi che potrebbero otturare l'ugello del sifone).
Scaldare la crema a bagnomaria cercando di non superare i 70°C.
Versare la crema nel sifone,chiudere,caricare con 1-2 cartucce (dipende dalla dimensione del sifone),scuotere con decisione e sifonare in un bicchiere.
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