Gifts For Someone Who Had A Strokee

aromatic tart peach, almond cookies and chocolate iced tea

This is a variation of a recipe I had some time to pears and chocolate, I tried to substitute with peaches and pears in season because the result is really excellent, the rest is a classic of the season!


INGREDIENTS (cake 22 to 24 cm)

- Amaretti
150 g - 170 g butter
- Dark Chocolate 200
g - Flour 200 g Baking powder
best cream of tartar 1 / 2 sachet
-8 medium peaches
- Eggs 4
- Moscato wine 400 ml approximately
- Sugar 100 g

PROCEDURE

-S textured peaches and not too thin slice

-let marinate in white wine for at least 20 minutes (or in the rum if you want them sweeter, in this case ignored the passage below and then add the mixture rum marinade without adding the milk when loose dark chocolate)

-then put them in a large pot pour slowly moscato white wine cook until it evaporates cheerful fire.

-Chop the chocolate and melt it in a water bath, adding 100 grams of butter into small pieces (and a half glass of warm milk a little at a time * this is optional if the mixture is too thick.)

- stir to dissolve everything and let cool.

- Beat the remaining butter with the sugar and egg yolks, until you get a nice smooth and light cream, add the warm melted chocolate now

-Pour the mixture into a large bowl

- add finely crushed amaretti
- the flour and baking powder sifted-

-Beat the egg whites until stiff and when you are ready stir in the remaining sugar beating for a few seconds more. United
-gently to the egg whites until stiff Monat mixture of chocolate and macaroons, stirring from the bottom up, not to incorporate air and remove the amalgam.
-Divide the dough in half and paid the first half in a buttered and floured

-then cover with peaches, which in turn cover with the rest of the dough and chocolate macaroons.

-Put your cake in a preheated oven at 180 degrees for at least 40 minutes.

-Once ready, leave for about 10 minutes in the cake pan to cool, so you do not loose and, then the mold

-serve warm or, better still, cold.

very good summer with you!

Chudidar Stiching Tutorial

fishing or

summer thing c ' is better than a good iced tea to refresh the scorching afternoons?
bottles instead of buying all the time, the best solution to have it at home ...
easy and much healthier and more economically.

INGREDIENTS


for 1 and a half liters of tea


- boil a liter and a half of water
- in the meantime cut a juicy peach
-dip the fish if juicy the last 30 seconds of boiling, let it harder if boil for one minute abundant.
-Dip 2 bags of Earl Grey tea instead
-Add 3 tablespoons of brown sugar.
-leave in the infusion bags for five minutes.
-lifting the bags and set aside for fishing, first let cool at room temperature and then refrigerate for at least an hour and a half.

Although tea is the fishing You can add a few drops of lemon juice. otherwise if you just want a lemon and a half liters of water add the juice of half a squeezed lemon.

Diabloii Error In Copying

lemon parfait with chocolate and raspberry coulis

Finally with the new camera can do more detailed photos :) and is a great satisfaction even if things are always a lot to learn, but the idea of \u200b\u200bmaking the most of the goodness of a preparation for me to make even more curious to learn all the tricks as soon as possible .... To top this parfait quite simple to prepare that does not make us give up the taste of chocolate even in summer, which combined with the berries is pleasant ... inspired by the magazine in March 2010 SALT & PEPPER


parfait with chocolate and raspberry coulis


This parfait is actually divided into three compounds, the first chocolate mousse , the second a raspberry mousse, and the third a small amount of raspberry coulis (remember that means a concentrated puree of something, in this case will be obtained from raspberry smoothies)


Ingredients for 6-8 people


200 grams of dark chocolate
4 egg whites 5

2.5 dl whipping cream (200 grams)
a tablespoon of powdered sugar
100 g roasted hazelnuts
two and a half bowls of raspberries


For the chocolate mousse


-Cut the chocolate into small pieces and melt it in a water bath
out of the fire-warmed, add the yolks one at a time
-beat the egg whites gently incorporate
-cream chocolate
- put the mixture in refrigerator at least two hours


To move the wings raspberries


-part blend of raspberries to pan half that if you want to land by-decoration
- mix half of the milkshake (coulis) and 1.25 dl whipped cream (125 gr)


Composition


-chocolate parfait when the then will be ready to foamy consistency, semi solid, , put a large ball in the cup.
-add the raspberry mousse
-next (or first if you prefer to put all the compounds at the base of the cup), a teaspoon of raspberry coulis.
- fit the other half of the cream.
-decorate with a sprig of cream and sprinkle with chopped toasted nuts (if you want to loose even with the raspberries.


Serve:)

How Do You Get A Puffle Without Being A Member

parfait with berries and meringue

L 'I tried this and that place is a variant, variant ... the parfait with berries proposed by the silver spoon.
Beautiful parfait is summer now that the wonderful double ...


Serves 6-8 people


400 g of berries
60 g butter
200 grams of cream (2 dl)
20 g meringues
100 grams of sugar (preferably powdered) + 2 tablespoons


procedure

- In a pan heat the butter
- join two tablespoons of sugar and stir over medium heat to caramelize the mixture slightly
- add pan in the berries of your choice (blueberries, raspberries, blackberries, strawberries, or one of the qualities shown)
-let them jump in the caramel for a few minutes, stirring gently, then to make the mixture to stand
-mounted the egg whites until stiff and gradually built a very fine sugar, preferably powdered, and whisk until you obtain a compact and swollen.
- Mix in with gentle movements from the top down the mixture of berries.
- Similarly incorporate the whipped cream.
-Crumble the meringues and crumble a little on the basis of a rectangular baking dish about 23 x 15 cm approx.
-Pour the first layer of the compound, the sequence twice more composed and crumbled meringues thereby closing the second or third coat with these.
- leave in the fridge for at least 6 hours.


In the original recipe recommended serving of this parfait with pistachio creme anglaise, personally I find it better with drops of melted dark chocolate and garnished with strawberries.