Ragassuoli Hello!
Here we go again: like almost every weekend, it rains .. And then the various projects of miles one leg after another around the autumnal woods go to hell. But this weekend there is a change from the usual ... Our home library has been enriched by the wonderful 'Tiramisu and Chantilly' Luke Montersino.
I had already spotted a while, but since its not really abbordabilissimo price (32 €) and the many rip-off with the cookbooks, I was terrified to take me home so bendidio patina.
Eventually, a few days ago I succumbed to madness and fascinated by the various recipes I found a new lonely house in the poor copy. How
book is really nice, big size, history and curiosity of the main ingredients, and some advice from the master to the basic preparations.
Montersino is really health-conscious, than to insist on pasteurization of eggs (each part of the recipe for tiramisu pâte à bombe ), and safe method even for hard to not make the acquaintance of Mrs. Salmonellosis, creates variants with gluten intolerance, for those who can not eat dairy products or for diabetics. The different recipes, however, as intriguing (like the 'tiramisu walking' or 'nuts and caramel tiramisu salty ') I think are pretty high level of difficulty as the preparation and success. The pictures provided, as well as to the salivary bulldog shows how often the pastry is close to other forms of visual art.
However, excited by the news, well loaded with all those beautiful pictures and, above all, never having tried to make tiramisu, I decided to go with the first recipe, the
Tiramisu Classico
Ingredients (I halved all but I am sorry: P However, depending on how many you are, with these doses there is fat in very good 4 / 5)
basis for pasteurized (pâte à bombe)
the one for which I respected the original doses: the surplus can easily freeze and use for other, as a base for many parfaits
yolks 175g sugar 340g water 100g
vanilla 1 vanilla (do not use powder crap!)
mascarpone 250g fresh cream 250g
for wet coffee coffee
350g sugar solution to 70%
150g sugar solution (the surplus is kept in a closed container, I've bottled for example, at room temperature, and is useful for different sauces and a few cocktails)
260 g of glucose syrup 80g of dextrose
1080g
caster sugar 580 g water 200 g ladyfingers
cocoa high quality
So, first of all say that, despite the odd ingredients (at least to me so it seemed) realtive is easy to do a good job, the most important thing are the raw materials, mascarpone, for example, I went to take it directly to a local cooperative that produces its milk and fresh cheeses at 0 km. Of course not everyone will have those opportunities, but I think also choose not to take the cocoa powder from 2 € per kilo in the supermarket has its importance. Best ingredients, more good will! And sometimes, weird ingredients like vanilla flavoring instead of real vanilla, well, I do not know how well they do, I do not give it to my grandchildren never, for example.
Last but not least, take only range eggs on land, even the hens have their right not to suffer!
ok, let's start with doing the basic pasteurized.
Whip the egg yolks with vanilla in the seeds by heating them on low heat and brought to 40 °
(Montersino recommend a torch but I do not have and went right down the shotfirer equal)
as you bring water and sugar to 121 ° in another pot. I have no thermometer, so I brought about the big bubble stage and off, and it worked. But I do not know if I just got lucky, so if you have a thermometer you will use it and safe. Heat sugar pour in yolks always flush mounting with the electric mixer or planetary, and continue beating until it cools down. Although at first appear to disassemble everything and continuing to be a cold and frothy mixture really nice full-bodied, no worries!
So I weigh about 225 grams, the rest in the freezer for another, and when cold add the first well with a whisk the mascarpone and then with a spatula and not too aggressive moves from bottom to top the whipped cream (I have mounted a little too little and the cream has come a little too runny: Mass enough with the bag takes the form served on the plate but tended to let themselves go a bit too) and put a moment in the refrigerator covered until you're ready for the rest. Put on the coffee, and in the meantime, prepare the sugar solution, simply bring it to boil at a temperature of 85 °. Mix the right dose at the cafe and let the syrup thus obtained is cooled down a bit.
Now assemble the cake: it's really hard work will be holding off the treacherous attacks of the family - in my case, the monkey was worse than a ninja - they will try to sink all the way fingerprints or slapping the gorgeous cream. If you do then you should at least use the excuse that you can check to see if there was no sugar: P but the 5th control you will not be very credible: P
Beat the cake and then we said, starting with a nice layer of ladyfingers soaked well, a generous cream, biscuits and so on then (I did in all four layers, but depends on the container you use), making sure to finish with the cream, which I recommend habit of putting the bag.
Let it sit for a few hours and sprinkle cocoa just before serving.
And here's the result:)
Having to wait for a few hours destroyed psicolgicamente the monkey after poor waited next to me all the time almost without stealing paw cream .. Since I was tenderness, with the cream leccapentola pulled away with a few advanced Savoy and a bit of advanced wet, I did minicoppetta one just for her ^ ^
I must admit that is really good and it is not cloying as I thought preparing.
Now I leave, I have to go to the difficult task of finishing the last part! :)
Hello!!
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