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Happy Holidays!

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Christmas TRImousse

Hello! Today I present to you this beautiful sweet party, selected and developed for 4 hands (even if at a distance) from me and my friend "virtual" Minu.

How? Minù not know?

runs immediately to see her lovely blog: Recipes of Minù

With this recipe we participate in the contest with "Add a blogger at the table", a beautiful idea of \u200b\u200bthe blogger Genny "food grade"

When I discovered this initiative, I immediately thought of you, our blogs were born almost together, and we often give advice on photography, cooking and just blog!

Minù I met on a forum ... our friendship is virtual, we never neither known nor heard live over the phone. There we read every day for almost three years, discussions between frivolous, serious conversations and culinary issues.

What I know about her? It 's beautiful, is a pianist, has a canopy bed with a thousand and one nights and makes delicious desserts!

What I like about her? E 'sweet, funny, generous and ipercreativa!

We chose this cake together, sifting through the web and discussing via face book.

We have prepared this past weekend and we see taking off.

Yesterday we exchanged pictures of our creations ..... when I saw her I was speechless: he has made a beautiful cake! (You can find it here )

With the same recipe she chose to make a cake, while I tried to prepare the portions.

confess: for me it was not an easy task, and I knew I had done things wrong in some passages. In fact I was not even equipped for the portions, which forced me to experiment with sheets of cardboard scissors and polished to create the right mold!

am still pleased with the outcome, I hope you enjoy them and if the look does not convince you I assure you that the taste and texture are excellent, I've tested on the first-class fan of chocolate!

Ingredients:

for the base of chocolate biscuit:

90 grams of dark chocolate 43 g

throw

2 egg whites 2 egg yolks 25 g sugar

for the mousse:

90 grams of dark chocolate

110 grams of milk chocolate

120 grams of white chocolate

270 grams of milk, 375 gr

fresh cream

8 g gelatin sheets ( I also would put 10/12)

for decoration:

chocolate cone with parchment paper do you

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Procedure:

Start with the base of biscuit.

Melt the chocolate in a double boiler with butter, in the meantime, whip the egg whites with sugar. When the chocolate has melted join the egg, then add the yolks and mix well until blended.

Spread the mixture on a baking sheet or in a cake, I am here I made a mistake, I made a very thin, I think you have a result better spreading the mixture at least 1 cm high. Bake in preheated oven at 190 degrees for ten minutes. Let it cool and take care of the mousse.

Put three bowls in three different chocolates and fondeteli in a double boiler or microwave.

Heat the milk in a saucepan, taking care not to boil it, when hot add the gelatin sheets wrung out that you do soak in cold water.

Pour the milk then dividing it equally into three bowls and mix the chocolate from the center.

semimontatela Take the cream and once that the compounds will be chocolate at room temperature, divide it into three bowls and pour the chocolate until you have composed of smooth and homogeneous.

At this point you are ready to mount portions.

Now or you are provided with special aluminum disks type ques you, you have to engineer like I did.

I formed with cardboard cylinder about 6 cm ² other with a diameter of 4 / 5 cm.

I also cut strips of tracing paper and placed them inside each cylinder.

With a cylinder cut out the biscuit base and place them inside each cylinder.

Take the first mousse and pour into molds. Store

then the molds in the freezer for 10 minutes before proceeding with the second layer, do the same prima di procedere con il terzo.

Quando avete finito riponete in frigo per almeno un paio d'ore prima di sformarli e servire.

Per sformarli ho prima tagliato il cartone con una forbice e poi tolto delicatamente il lucido.

Per le decorazioni ho fuso del cioccolato fondente e l'ho versato in un piccolo conetto di carta forno, ho tagliato la punta per far uscire la cioccolata a filo e ho disegnato su un foglio di carta forno i fiocchi e gli altri decori che vedete. Li ho riposti in freezer e disposti sui dolcetti al momento di servire.

Difficoltà: MEDIA

Leigh-d Extreme-curves

good start all week!

Today I propose a recipe for delicious and unusual, unusual because it is a recipe without dose, and yes, I do this recipe the "random".

It 's a recipe my mother-in-law, which in turn has learned from his mother-in-law, I renamed the gnocchi in-law. "

Ingredients:

pumpkin flour

sage butter parmesan

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Procedimento:

Pulire la zucca tagliarla a pezzi e cuocerla o a vapore o al microonde o nella pentola a pressione. Evitare di lessarla in acqua, meno acqua le facciamo assorbire meglio è.

Farla raffreddare, strizzarla leggermente tra le mani e ridurla in poltiglia con l'aiuto di uno schiacciapatate.

Nel frattempo preparare sul fuoco una pentola con abbondante acqua e portarla ad ebollizione, e far imbiondire il burro con la salvia.

A questo punto aggiungere la farina alla zucca. Cominciate ad aggiungerla poco per volta.

Dimenticate i gnocchi di patate, qui il composto non si deve lavorare con le mani, deve risultare molliccio e appiccicoso. C'è un unico modo per procedere: fare dei tentativi.

Prelevate dunque un cucchiaino di composto e aiutandovi con un altro cucchiaio, o picchiando lo stesso sul bordo della pentola, gettatelo nell'acqua bollente salata, appena viene a galla toglietelo ed assaggiatelo.

In bocca si deve sciogliere ma deve comunque avere una propria consistenza.

Se in acqua si sfalda dovete aggiungere ancora farina.

Una volta trovata la consistenza perfetta, trasferite il composto in una sacca da pasticcere e formare gli gnocchi facendoli cadere direttamente in pentola, dovete munirvi di coltello e "tagliare" l'impasto vicino alla bocchetta della sacca.

Just come to the surface

Transfer to a baking dish, sprinkle with parmesan and pour over the melted butter before serving to pass the pan under the grill for a few minutes until a golden crust is formed.

buonissimissimi are, we love them!

Here they are ready to be fired

Difficulty: Medium

Watcheroticmoviesonline

Pumpkin gnocchi with three small Bavarian chocolate tart with jam

I finally found time to devote to the contest Minù Christmas!

I chose a recipe taken from a collection of "Silver Spoons."

It 's a Bavarian personally abundant lunches and dinners during the holidays I always prefer to finish the meal with something fresh and "light" rather than a dry cake or baking.

The original recipe stated that the shape was the classic pandoro, but I've opted for portions of the mold in a "festive", gave me more the idea of \u200b\u200b"party" indeed! What makes it special is the scent of orange .... try it!

Ingredients: serves 6

molds approximately 6 cm in diameter

250 g milk 300 g cream fresh (I have used 250)

50 grams of white chocolate

50 grams of milk chocolate

50 grams of dark chocolate

25 g sugar 3 egg yolks

10 g gelatin sheets

half vanilla bean

half grated orange rind

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Procedure:

Soak gelatin.

Remove the seeds from the vanilla bean, orange peel orange and place in a saucepan with the milk and warm up.

Whip the egg yolks with the sugar, dilute with warm milk and put them on the stove, stirring until the mixture begins to simmer.

Remove from heat Stir in gelatin and cream well squeezed.

With a strainer to filter the cream to remove the rind and remaining vanilla and divide it into three equal parts in containers. In each vessel, add a type of chocolate and melt in double boiler.

Whip the cream stiff and divide into 3 equal portions.

the three creams to cool until they are at room temperature and only then incorporate the whipped cream in each. Take

the molds and pour the first layer with white chocolate.

Place the molds in the freezer and wait 10 minutes before proceeding with the second layer, repeat the procedure before you pour the last dark chocolate filling.

Store molds in the refrigerator for 12 hours before the molds and serve.

to turn them easily, just pass a few seconds under running hot water and you're done.

Minù a teaspoon is all for you!

Difficulty: EASY