Hello dear! As stated in the title, today is a day of celebration: in fact, today my parents and in-laws of the Monkey, reach the milestone of 29 years of marriage. They do not seem many, but not even a few, I assure you that I know them, I've been good to resist! ^ ^
Seriously, on this occasion I tried a recipe from the book 'gluttony' (what a surprise!), Of which he fell in love. This time the recipe is not there the public for fear of lawsuits: a bit of 'I transcribe the whole book! But you can find the videoricetta of Montersino clicking HERE.
It was a sweet simple, primarily for the technical difficulty that is not great but a bit 'tricky means (at least for me), secondly the difficulty to not find the ingredients immediately and non-cooperation of Fate and appliances.
But first things first.
Thursday evening after work I made the creamy chocolate. Montersino's philosophy is to use the freezer as a working tool and not just as an appliance for storing food, and I must say that I am learning to give him this right. Once done the cream, I prepared a bottomless adjustable ring, creating the bottom with two layers of DOMOPACK and a rubber band ... big mistake! As I poured the mixture into the hot air trapped between two layers of DOMOPACK expanded by creating a fund completely irregular, so it was impossible to understand when put in the freezer if it were a uniform layer as requested by the sweet or not .. logically, the answer was no.
On Friday after work, I always tried to do both Dacquoise coconut and pistachio nuts, cream chibouste and install everything. Just started to cook the scale batteries have breathed its last, so I had to go out and take it back, bad omen .. For
Dacquoise did not find unsalted pistachios I used the almond flour and then put a little 'paste of pistachios, the idea was not too bad but I have altered the liquid-powder ratio and this added to the failing probably fitted perfectly whites meant that instead of two beautiful golden disks were spread two slices on parchment paper, from which one the other almost could not pull off. Not yet lost heart, I open the fresh coconut to make chibouste: in the book was marked with coconut milk (more milk pulp) and I thought well to take it cool and then pass it to the robot. Too bad that a broomstick is sharper than blades of my robot (it must be said that his years), and then I found myself with a semi-pimp. I have not even lost his nerve this time and I pulled out all the liquid coconut pulp as possible and integrated programs that were missing with whole milk and half the chopped pulp. As I reached for the bowl the scales fall from the table and of course stops live forever. Finally lost heart, I ran out to take a new optimism or exhibitionism insane wondering what I did rule out the idea of \u200b\u200ba normal pie and then went back to work. Finite bases are going to take the cream in the freezer to fit all, and I discovered that my DOMOPACK at low temperatures becomes very fragile, so I had been trying to remove all the pieces of film from the disc of chocolate as she began to sciogliermisi in hand. Luck smiled at me, and I managed to install everything, then replacing it in the freezer for the last day of work.
Saturday it was time to decorate the cake! Improvised by using a gelatin raspberries and strawberries (all in red I found the market in a few words), Italian meringue and coconut turnips.
The decor was good, too bad for small details .. du
The first was the cannellino not have to caramelize the meringue, so I had to use a torch that I use to work for welding copper tubes. Maybe it will be a little rough, but his work at the end he did not burn everything. The second note was not very positive, having well garnished the cake (at least Saturday pistachios for garnishing desserts I've found) it brought down in the freezer, which is located in the basement. The leave the house and the stairs to the still liquid jelly has meant that the beautiful decoration of chopped pistachios became a random distribution of the same, even I put them on with a grenade.
And then we come to today. Making a serious error of assessment I thought well to bring out the cake and half an hour before ... the scene after lunch saw me with the pot in one hand and a hairdryer in the other trying desperately to thaw before the arrival of the parents of the Monkey for toast and sweet.
But in the end, though still a bit 'frozen all appreciated, and then the important thing was not so much to make a perfect cake, as all celebrate together this great milestone, and this we did so well.
^ ^ Greetings again, his place!
It was a sweet simple, primarily for the technical difficulty that is not great but a bit 'tricky means (at least for me), secondly the difficulty to not find the ingredients immediately and non-cooperation of Fate and appliances.
But first things first.
Thursday evening after work I made the creamy chocolate. Montersino's philosophy is to use the freezer as a working tool and not just as an appliance for storing food, and I must say that I am learning to give him this right. Once done the cream, I prepared a bottomless adjustable ring, creating the bottom with two layers of DOMOPACK and a rubber band ... big mistake! As I poured the mixture into the hot air trapped between two layers of DOMOPACK expanded by creating a fund completely irregular, so it was impossible to understand when put in the freezer if it were a uniform layer as requested by the sweet or not .. logically, the answer was no.
On Friday after work, I always tried to do both Dacquoise coconut and pistachio nuts, cream chibouste and install everything. Just started to cook the scale batteries have breathed its last, so I had to go out and take it back, bad omen .. For
Dacquoise did not find unsalted pistachios I used the almond flour and then put a little 'paste of pistachios, the idea was not too bad but I have altered the liquid-powder ratio and this added to the failing probably fitted perfectly whites meant that instead of two beautiful golden disks were spread two slices on parchment paper, from which one the other almost could not pull off. Not yet lost heart, I open the fresh coconut to make chibouste: in the book was marked with coconut milk (more milk pulp) and I thought well to take it cool and then pass it to the robot. Too bad that a broomstick is sharper than blades of my robot (it must be said that his years), and then I found myself with a semi-pimp. I have not even lost his nerve this time and I pulled out all the liquid coconut pulp as possible and integrated programs that were missing with whole milk and half the chopped pulp. As I reached for the bowl the scales fall from the table and of course stops live forever. Finally lost heart, I ran out to take a new optimism or exhibitionism insane wondering what I did rule out the idea of \u200b\u200ba normal pie and then went back to work. Finite bases are going to take the cream in the freezer to fit all, and I discovered that my DOMOPACK at low temperatures becomes very fragile, so I had been trying to remove all the pieces of film from the disc of chocolate as she began to sciogliermisi in hand. Luck smiled at me, and I managed to install everything, then replacing it in the freezer for the last day of work.
Saturday it was time to decorate the cake! Improvised by using a gelatin raspberries and strawberries (all in red I found the market in a few words), Italian meringue and coconut turnips.
The decor was good, too bad for small details .. du
The first was the cannellino not have to caramelize the meringue, so I had to use a torch that I use to work for welding copper tubes. Maybe it will be a little rough, but his work at the end he did not burn everything. The second note was not very positive, having well garnished the cake (at least Saturday pistachios for garnishing desserts I've found) it brought down in the freezer, which is located in the basement. The leave the house and the stairs to the still liquid jelly has meant that the beautiful decoration of chopped pistachios became a random distribution of the same, even I put them on with a grenade.
And then we come to today. Making a serious error of assessment I thought well to bring out the cake and half an hour before ... the scene after lunch saw me with the pot in one hand and a hairdryer in the other trying desperately to thaw before the arrival of the parents of the Monkey for toast and sweet.
But in the end, though still a bit 'frozen all appreciated, and then the important thing was not so much to make a perfect cake, as all celebrate together this great milestone, and this we did so well.
^ ^ Greetings again, his place!
Moreno
Here is the cake in its icy splendor .. at the time was still being hibernated. 
Detail of decoration .. not much, but the taste compensates for the paucity big stage! 
And finally the section: Dacquoise (green) takes moisture cream (yellow) to the coconut, the creamy chocolate pudding looks like a layer of jelly and the layer of red fruit acidity gives the correct a beautiful sweet cake .. A show for the taste buds!
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