Assaggio d'autunno Biscotto Almond
240 g egg yolks 180 g sugar 230 g egg whites
100 g flour 160 g almond flour 100 g butter, melted
Whip the egg yolks with 130 g of sugar and egg whites with the remaining 100 g. Add sifted flour to the two rain and melted butter, being careful not to brown. Bake at 180 ° C until staining.
jelly fig compote rum 300 g of figs too ripe and undamaged
120 g of sugar cane
1limone, finely grated zest only
20 g of dark rum
3 sheets of gelatin
Discard the skin of the figs with the help of a sharp boxcutter e tagliarli in fette regolari. In un tegame dal fondo spesso disporre uno strato di fichi e cospargere con lo zucchero e la scorza del limone. Continuare gli strati fino ad esaurire la frutta; terminare con lo zucchero e irrorare con il liquore. Lasciar riposare almeno 2 ore coperto con un telo da cucina.
Porre il tegame su fuoco moderato e portare a bollore, mescolando continuamente con un cucchiaio di legno; dal momento del bollore conteggiare 30 minuti prima di saggiarne la consistenza. Lasciando cadere una goccia di composta su un piattino e inclinandolo, la goccia non dovrà risultare liquida ma freddandosi assumere una viscosità consistente. Lasciar freddare a temperatura ambiente prima di utilizzare.
Bavarese alla vaniglia 1 / 2 cups milk 1 vanilla pod
200gr sugar 6 egg yolks 350 gr fresh cream
5 sheets of gelatine.
Cut the vanilla and remove the seeds, put the milk in a saucepan to heat the pulp of vanilla. Meanwhile soak the gelatine leaves in cold water and place the egg yolks with sugar. When milk is hot, pour in the beaten eggs, filtered through a sieve. Put on fire and bring to a temperature of 82 ° C by stirring with a spatula. Squeeze the gelatine and add to hot mixture, stirring constantly. Allow the cream to cool. Meanwhile, whip cream, and when cold will incorporate the whipped cream, first a small dose to thin cream, then all the rest until the mixture is smooth and homogeneous.
For this dish we recommend dividing the dose in half and proceed in two subsequent steps, this measure will prevent the Bavarian solidify prematurely, as it will be used in two separate stages.
dark chocolate ganache mounted http://mauriziosantin.blogspot.com/2009/05/briciole-di-stupidita.html caramelized figs with rum 3 figs firm
50 g brown sugar 1 cup of dark rum
on fire let it warm up a frying pan and add the sugar cane, without touching it begins to caramelize wait. When completely melted and has reached a burnished color mingled with the liquor and wait until the alcohol has evaporated, leaving only the scent. Once the caramel has reached a new viscous place the slices of fig and with the help of pliers to caramelize the surface. Cool on a sheet of parchment paper with the caramel side resting for a smooth surface.
Composition of sweet
Use the cake tin to cut the biscuits are so far above the base. Ungern
Take the mold and the walls with a little almond oil or lined with plastic wrap (these measures will facilitate the extraction of the cake). Pour half of mixture inside the Bavarian vanilla and smooth with a spatula and pick up well in the fridge to solidify. After the rest period to add a layer of compost jelly figs and place back in the refrigerator, repeat with the second preparation of the first Bavarian and let cool place to cover the cookie and press gently so that it fits perfectly below the preparation . Let stand in refrigerator at least 3 hours.
After the interval of rest for a few seconds dip mold in warm water and unmold onto a plate. with the help of a pastry bag, lined with a nozzle, forming a first curl to the top of the upper surface of the cake and lay across a slice of caramelized fig and proceed until you have completed the entire surface and sprinkle with powdered sugar.
