Pain Remedies For Waxing

Pinella and Graziana

Adoro i bicchierini dolci!
C'è la possibilità di assaggiare gusti diversi e non esagerare nella quantità, il che non guasta.....
These three shorts are tempting. I have proposed in various buffet and liked them so much.
Two are from the blog " sweets Pinella.
When I visit it later in a magical world of sweets.
Pinella is the fairy cakes. His creations and Bedtime Stories!
She makes me want to take sugar, eggs and vanilla, even at midnight!

Here are the recipes carefully to them, are addictive .....

Bavarian creamy yogurt with a little lemon jelly strawberries Pinella

For the Bavarian

Ingr:
500 g yogurt creamy lemon 120 gr sugar

6 uorli

200 ml milk 600 ml fresh cream 12 g gelatine

lemon rind

Far hydrate the gelatin in cold water. Assemble the egg yolks lightly with the sugar, dilute with hot milk and bring the cream to 82-85 ° C. Add the jelly and squeezed to pass the cream through a sieve. Pour yogurt into a bowl add the warm cream English now. Scented with lemon peel with the Microplane fine. Whip the cream and when the cream has reached 30-35 ° C add jobs lightly.

For the strawberry heart

Ingr:
150 grams of strawberry coulis
1
tablespoon sugar 4 grams of gelatin

Far hydrate the gelatin. Heat a few tablespoons of puree, add sugar and dissolve well. Dab the gelatin and pour in the puree. Add the remaining sauce and pour into molds for chocolates. Let cool in the fridge and then go in the freezer for 10 minutes to disconnect them well.


Preparation Pour the cream into glasses. Let cool in refrigerator. Place the strawberry on the surface of the heart, put a mint leaf and sprinkle with powdered sugar.

creole banana and chocolate mousse Maurizio Santin (always from the blog of Pinella)

For the banana mousse

200 grams of ripe bananas

40 grams of sugar 3 teaspoons lemon juice
3 g gelatin sheets
250 g of fresh cream

Blend bananas with sugar and lemon juice. Far hydrate the gelatin, buffer and dissolve in two tablespoons of water. Semimontare the cream and add two tablespoons of the banana smoothie to lighten the mixture. Pour in the gelatine and finish with the remaining cream. Pour a layer of mousse into the cups and let cool in refrigerator. For the crumble




180 g butter 110 g sugar 220 gr flour


In global, with the leaf combine butter and sugar, add flour mixture and make a hard and smooth. let stand in refrigerator for several hours, then "grate" and lay it on a baking sheet. bake at 180 ° C for about 15 '.

Once a suitable consistency, decorate the surface of the mousse with bits of crumble.

For the chocolate mousse

200 grams of chocolate per 200 grams of 50-55%

a spoonful of fresh cream rum

Melt the chocolate in a bain-marie, or very carefully in the microwave. Allow the temperature down slightly and add a generous dollop of whipped cream. Mix vigorously and quickly to not let the chocolate harden and then fill in with the rum and the remaining cream. Pour the mousse into a pastry bag and spread it into the cups.
decorated with wafers, but I go to fantasy!

Finally there is a glass of Bavarian White Chocolate, a recipe Graziana Coquinaria of which carry the recipe:

glass of white chocolate Bavarian
with dark chocolate ganache and chopped pistachios Bronte

300 g egg yolks 300 g sugar 300 g white chocolate

1 liter milk cream
1300
35 gr of isinglass

Beat eggs with sugar, then pour over the milk bollente.Riportare over the heat and cook up to 85 degrees (or until the cream spoon sailing )
Meanwhile soak the gelatine in cold water. Squeeze and stir in the creme anglaise
Dissolve a little 'white chocolate chips in microwave and mix in the cream for good English.
Cool the mixture to a temperature of 30 °
Then incorporate delicate but not too much whipped cream. Best if mounted to 80% (ie must not flocking, but remain smooth) because of consistency a bit 'more "creamy" or you can install completely and you will have a Bavarian more "frothy".
incorporated the white chocolate mixture, pouring on the cream and not the other way otherwise there will be more difficult to incorporate the two compounds.
Cialdini and I have decorated with chocolate ganache fondente70% with chopped pistachios, but even here the fantasy has no limits. Next time I'll make a pair with the orange!