Does Mean Female Loose

course with this scale results in a large bowl of mousse is also suitable for 6 / 8 people, the ingredients can be decreased according to needs'.

500gr. dark chocolate (prefer that to 60% cocoa) 150g milk

8 4 egg yolks

150gr.
50g of sugar. cocoa
700gr cream.

That 's a mousse so versatile that it can' be used to fill cakes, cream puffs' can be eaten as a dessert spoon, etc..

Melt the chocolate in a double boiler with milk
Once dissolved, remove from water bath and let cool.

Meanwhile whip the cream to sift the cocoa and sugar with the egg whites and prepare a meringue.
How all this and 'ready to join the yolks then the chocolate before the chocolate meringue and whipped cream with the last whips. Pour the mousse so
'obtained in cups or leave the container in the refrigerator and allow to stand for a' time and then use it as more 'you like.

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The tarte au chocolat Maurizio Santin


Thanks to my friend for this recipe Bibi chocolaty Santin:


pastry cake from 30 cm to 500 grams of flour


375 g butter 250 g sugar 3 egg yolks


(I did not want to try a new pastry and I used that used in the grandmother's cake)



cream 400 g chocolate 55%
300 grams of cream (ooops. .. I just realized that I there I put 400 grams! thank goodness si è adddensata lo stesso!!)
100 gr di latte
2 uova

La pasta frolla deve cuocere in bianco (non metà cottura, deve proprio cuocere...).
Preparare il ripieno sciogliendo il cioccolato ed unendo poco alla volta la panna ed il latte portati insieme a bollore. Una volta amalgamato il tutto, unire un uovo alla volta.
Versare nel guscio di frolla e, delicatamente (è liquido), mettere in forno a 110° fino a che, scuotendo un pò il forno, si intuisce che è cotta (deve diventare budinosa) - circa 50 minuti.
Lasciare raffreddare (Santin ha detto che è una torta da gustare a temperatura ambiente) e poi....FARSI DEL MALE!!

Esecuzione,commenti e foto sono by Biby

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Gnocchiiiii


non solo al giovedi' come e' usanza fare, ma sempre questo piatto semplice e gustoso da' proprio l'idea di buono e genuino come i veri piatti di una volta.

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Sweets & co



La festa dedicata all'amore e a tutti i Valentino e Valentina che festeggiano l'onomastico.

Dedico un cuore di cioccolato (farina e fecola e un po' di cacao amaro) appoggiato su una crema alla vaniglia.
E...dedico anche le formine per i biscotti.

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Valentine



Perché protettore degli innamorati?
San Valentino is known worldwide as the patron saint of lovers. This title comes from some legends below ...
The rose of reconciliation
Valentine, hearing one day the two young lovers quarrel, and they were going beyond the hedge of his garden, he went out to meet them, holding a beautiful rose. The hoary head, her face serene and smiling old man and the pink, held aloft with a gesture of giving it, had the magical power to calm the two lovers in dispute.
Then when he really giving that purple flower, he wanted both of them together to tighten the stem carefully to avoid getting stung and explained the "Cor Unum" of two married people, love was returned as before.
The two then returned to him until, as he desired, was not just the Holy Bishop to bless their marriage happy.
What became known and then a procession was to rely on the support of his family to found.
The Bishop, however, had other occupations to which pastoral care, so settled for this blessing on the fourteenth day of the month. And on the fourteenth day of the month remained, but narrower than that of February, because on that day he went to celebrate his wedding in paradise.

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I find this tool is absolutely indispensable, but for grattugini lemon zest which inevitably the peel inevitably gets stuck between the teeth .... ah! I'm looking contraption that !!!!!!!!

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Grandma's PIE



A classic cakes, pizza and when we go to restaurants, a meal there is usually a round of sweets thawed Bindi including the famous grandmother's cake.
Ve propose it so 'easy to do at home with our ingredients:
a pastry shell of the content and' a soft custard flavored with orange or lemon, covered with a thin layer of pastry to enjoy the full all its sublime goodness'.