Fotos De Raquel Darrian

Millefoglie con spuma di caprino sardo e sciroppo di carrube

With this recipe Antonella Canna participated in the contest "Win as greedy" deserve a mention for the research and the use of ingredients, especially the Sardinian goat, cow and locust the Tomino.

Antonella close the presentation of its so sweet: to the kitchen is not only the food but as we cook, how we eat and the time devoted to it.

Serves 6

60 g fresh goat Sardinian

40 g tomino vaccine

200 g cream

80 g sugar

20 g gelatin leaves

liqueur 5 cl to 'orange

carob syrup 200 ml

300 g bread carasau

150 g dark chocolate flakes 70%

Sciroppo:

Il peso delle carrube è pari a quello dello zucchero.

Spezzettare e mettere le carrube in una grande ciotola e ricoprirle di acqua. Lasciarle riposare per 2 giorni, poi versare il tutto in un tegame e aggiungere acqua in quantità sufficiente a ricoprirle completamente. Far cuocere per circa 2 ore a fiamma bassa se le carrube usate sono secche mentre se sono fresche cuocere per 30 minuti. Schiacciare le carrube con un cucchiaio di legno e lasciarle riposare per una notte. Filtrare schiacciando per fare uscire tutto il succo, ripetere questa operazione per due volte in modo da ottenere un succo limpido. Versare the resulting liquid into a saucepan, add sugar, lemon zest and bring to full boil. Continue cooking to reduce liquid viscosity (115 ° C), let cool and refrigerate. The syrup can be found in Commerce.

goat cheese mousse:

Put in a bowl the Sardinian goat, the Tomino, half dose of sugar, liquor and mix with a whisk. Whip cream with remaining sugar. Ammolite gelatin in cold water, squeeze it and put it in carob syrup previously warmed and cooled. Combine the syrup and cheese continue to mount, incorporate the cream with the spatula to move the bottom up, add the chocolate chips keeping some for the final decoration. Allow to cool in the refrigerator for about 10 minutes.

Composition:

carasau Breaking the bread squares until you get about 8 cm per side. Place the cream in a pastry bag with medium-sized striker rifled. Each portion is composed of three layers on each square of bread carasau have the foam, gently assemble the three layers on a serving plate and decorate the cake with syrup and chocolate chips.

We have already contacted

Antonella asking a photo in a different format from the one received, as soon as possible to enter.

publicly follow other recipes that have most affected, again thanks to all participants.

Giulia & Maurizio