shorts greedy, or verrine, are irresistible, colorful, creamy, lend themselves to a thousand interpretations. So, after deciding to participate in the contest " Verrine Network ", my choice has been the recipe for sweet Claudia Castaldi: " biscuits, pistachio mousse and strawberries " you had doubts?;-P
I reworked the recipe for leftovers and seasonal needs for rehabilitation ( the strawberries are not quite in season).
I find them really fresh and delicious, pistachios do not ever say no!
for 8 cups:
150 ml of milk,
250 ml of fresh cream,
2 egg yolks,
2 g gelatin sheets (1 sheet),
40 g of pistachios (I used a little 'less and you see ...),
70 g sugar, 3 or 4
to soft ones almonds, orange liqueur
,
pomegranate jelly,
chopped pistachios for garnish.
long chop the pistachios with 15 g of sugar. Whip the egg yolks with 40 g of sugar, add milk and chopped pistachios. Cook on low heat stirring constantly until the first boil. Remove from heat and add the softened gelatin in water and drained. Mix well and let cool. Once cold add the whipped cream along with nearly 15 grams of sugar.
Divide the crushed biscuits in the bottom of the glasses and pour over the orange liqueur. Pour the cream with pistachios and leave in refrigerator until firm. Dissolve two or three tablespoons of pomegranate jelly on the stove along with a tablespoon of liqueur and pour the Bavarian leave in the fridge until ready to serve. Garnish with chopped pistachios.
_______________________________________________________________
Important :
for the area of \u200b\u200bRavenna start the courses for aspiring sommeliers , open to all, of the 'Italian Association of Sommeliers section Romagna.
The presentation of the course of level 1 will be Monday, January 10 at the Hotel Cube, Via Luigi Masotti
No 2 to Ravenna, at 20.45.
for information: Peter Vicchi cell. 339 4990261
0 comments:
Post a Comment