Storing Latex Paint In Cold Weather

Chestnut and chocolate dessert-mounted

Today was a day devoted to sweet!

Panettone is making the latest rise in its mold, I hope I have time tonight, once baked, to publish the recipe. But now we talk about what will serve as a pre-tender, ie before panettone, tomorrow evening, December 24.

I find it very refined the idea of \u200b\u200bbringing to the table a prelude to dessert. These are small amounts, of course. In this case we have a layer of chocolate cream and a cream topped with chestnut brown glazed drowned in rum ... is already watering at the thought, eh?

Ingredients for six people

100 g of dark chocolate

A pack of brown

250 ml cream mount

12 marron glacé

Dark Rum

100g of ricotta cheese.

Chop six marron glacé less beautiful and cover it with dark rum.

Reduce the chocolate chips in a double boiler and melt it. Or take a pot, fill it with water and place it on fire. Now take a container to lay the first and disband within which, in this case, chocolate. Under no circumstances will the water come to boil. This requires a dedication integerrima, and then continue to mix with the love of chocolate with a silicone spatula until it is completely dissolved. You have done your duty if the chocolate will be shiny. If it becomes opaque and lumps can throw everything and start over.

Mount steady throughout the cream. Are you sure that if it is properly mounted, tilting the container, the cream does not fall. You say the same for the egg whites whip.

Whisk the brown to make it more consistent and stir in half the cream. Store in refrigerator. A note: do not remove eggs or cream fitted, the embedding operation is carried out quickly, sensitivity and effectiveness. We do not want to remove too much air in the food that we have painstakingly assembled inserted, and then with a spoon or silicone spatula (seem to be made precisely this purpose) mix the two or more items from the bottom up with large circular movements, which involving more than one field as possible and trying to put more air into the mixture.

Whip with a whisk the ricotta, cream and incorporate it then the rest of the melted chocolate.

Put it in the refrigerator for an hour.

compose so sweet: choose glasses of low and well wide. Create a layer of chocolate cream, then the second one with the cream to cstagne.

the center of the cake icing and placed a brown all around, broken rice soaked in rum.

De-Li-So-Uncle!

Bon appetit!

Francesca