not mi dite che siete già riusciti a smaltire tutti panettoni, torroni e pandori che avevate in casa che non ci credo…Potrei crederci a patto che abbiate qualcuno in famiglia che funge da “inceneritore”(presenti di solito nelle migliori famiglie) e che riesce sempre a non farvi buttare via nulla ed è un habituè del boccone del ripasso, altrimenti sarebbe una cosa totalmente impossibile.
Da me c’è la cavia che sì, mangicchia, ma solo quello che dice lui e non sempre con costanza metodica. In altre parole se magari una sera si mangia mezzo pandoro, poi non ne vuole più sapere fino all’anno successivo oppure ci sono alcune cose che proprio does not eat for convictions based on little empirical facts (he does not taste, but he already knows he does not like ... ... ..). And this is the case of white nougat. The kernels devours them while whites do not make and I do not think I'd be able to make him swallow. But never say never, and in fact a beautiful white nougat, lying in the pantry, from the packaging still intact has been transformed into something else by myself. When I saw it I was reminded of a recipe book of views a chocolate nougat parfait.
The guinea pig was initially hesitant, but then he tasted a morsel, and as I came 12th, commented saying "I eat these 5 or 6, then you hear that note crunchy nougat, we're just fine ..." the sale of a guinea pig "I think," nougat not alone, however, as 5 or 6 ... grrrrr .... "
Then it was my turn the tasting (actually I had already cleaned the bowl with the mixture stuck style leccapentole human-side of a beautiful kitchen ;-)-) and I must say that I find perfect. Dolce at the right point and really luscious licking his whiskers.
I made them taste my house and almost can not ingest even the ceramic plate and also home of the guinea pig were not less (do not understand why sometimes people should behave as if he had never eaten a sweet in his life ;-)).
I leave you the recipe and whether or not you have to be disposed of nougat recommend it loudly. In fact now the nougat can be found at bargain prices and I buy one to try this mousse. I am sure that will not disappoint. It 's a real treat. Perhaps one of the most delicious cake that I (and not just me) have ever eaten!
TORRONE PARFAIT WITH WARM SAUCE gianduja
(Taken from The Book of ingrdienti, volume Chocolate )
For 12 parfaits portion
· 400 ml of fresh cream
· 4 eggs
· ; 100 g sugar
· 150 grams of hard white nougat with hazelnuts
· ; ½ teaspoon coffee powder (put it there is fine)
· a pinch of salt
For the sauce gianduia
· 6 tablespoons of fresh cream
· 120 gr. chocolate hazelnut (the tablet should be without spare hazelnuts)
procedure
With a knife cut the nougat into pieces. With a mixer, reduce it to pieces even smaller.
Separate the yolks from the whites. Mount these firmest snow with a pinch of salt.
Place a metal bowl in freezer for at least 15 minutes.
Add sugar to yolks and work with the electric whisk until they are mounted and are now a pale yellow.
Remove the bowl from the freezer, pour in the cream and put it firmly with electric whips.
With leccapentole gradually add the cream mixture with egg yolks and mix by gently upward to keep her dismount. Continue until all the cream mixture is completely blended and the other will get a nice frothy mass.
Add to the mix always gradually, gently and mixing from the bottom up the egg whites.
When well blended add the coffee powder and the chopped nougat keep aside about three tablespoons for decorating ice cream cakes when they are served. Take
molds dose (NOTE: I recommend you use single-dose disposable molds made of aluminum because it will be easier to unmold the cakes. Just because to make a lateral cut, enlarge the stencil and overthrow the parfait, which will come off immediately, on a plate), and fill with the mixture.
Place in freezer for at least three hours.
To serve coarsely chop the chocolate hazelnut with a knife. Put cream in a saucepan and warm it briefly over a fire. Move away from fire and add the chocolate spezzattato. Stir to make sure that the chocolate melts completely.
Remove parfaits from the freezer, turn them into the pot, add one tablespoon of hazelnut sauce on each plate, the scales on each of nougat parfait and serve.
With this excellent parfait participate in the contest of Susan's blog The casket of Goodness, "recipes with the leftovers" .
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