Monday, November 22, 2010

Why Is #12 Helmet Significant Alabama Football



This cheese cake recipe I've tried a few times already, but yesterday I wanted to be daring, and I made it into the glasses: it's a bit 'hard work, mostly because, being thick, there are the cooling times of the individual layers to be respected! But it was a hit!

INGREDIENTS ( 9 bowls filled with beautiful!)
100 g shortbread (tarallucci), 40 g honey, 50 g of butter, 3 eggs 150 g sugar, 250 g of ricotta, 3 dl of fresh cream, 15 g gelatin sheets, 1 heaping tablespoon of instant coffee, 80 g of hazelnut chocolate.

Crumble the biscuits finely, mix with melted butter and honey and spread over the bottom of the glasses, crush well with hands. Put the glasses in the refrigerator.
In a bowl mount vigorously with a whisk the egg yolks with sugar. Place the gelatin in a bowl with cold water because they soften, squeeze them well and melt them in a pan on fire bassissimo: appena la gelatina si è sciolta, unirla al composto di uova e mescolare bene. 
Unire la ricotta, poi gli albumi montati a neve soda e infine la panna montata. Suddividere la crema in tre ciotole, e distribuire il contenuto della prima ciotola nei bicchieri. Riporre in frigo per mezz'ora. Far fondere il cioccolato a bagnomaria e unirlo alla seconda ciotola di crema; diluire il caffè istantaneo e unirlo alla terza. 
Stendere la crema al cioccolato sopra quella al naturale, e lasciar rapprendere in frigorifero per 10 minuti, poi completare con l'ultimo strato. 
Lasciare in frigorifero i bicchieri per almeno 6 ore prima di servire in tavola.

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