I do not know if you have this song:
do not know it is worth listening to you and drag you in spite of this hot afternoon of August in a small village in Sicily. Once you have arrived more or less in half and you hear this hot air and gently caress me torment you'll need something to give depth to and actually at this moment. It 's time to bring the palate a bit of this parfait conclude that this full-sensory immersion.
For the parfait:
5 eggs 400 grams of sugar (for meringue icing 100g, 100g for the "praline" to Beat the egg yolks 200g)
500 ml di panna da montare
150 grammi di mandorle pizzuta di Avola pelate
150 grammi di mandorle pizzuta di Avola non pelate
20 ml di acqua minerale naturale
Accendere il forno a 150 gradi; giunto a temperatura e infornare le mandorle in una piccola teglia, nel mentre porre sul fuoco un pentolino con 100 grammi di zucchero e 20 ml di acqua naturale. Appena lo zucchero inizia ad imbrunire leggermente aggiungere le mandorle e far caramellare per bene senza che si brucino. Quindi stendere il tutto su un foglio di carta forno ed aspettare che si freddi. Frullare grossolanamente il croccante di mandorle ottenuto e far raffreddare in frigo.
Separare i tuorli dagli albumi. Whip the egg yolks with 200 grams of sugar until they have tripled their volume. Place the mixture in the refrigerator. Meanwhile whip the cream and also put this in the fridge. Finally, beat the egg whites with 100 grams of sugar (who has the bimby it may be obtained from 100 grams of sugar, otherwise it can be bought separately already ground) until you get a very firm meringue. Add the cream to the yolks and these the meringue, then stir in the almond praline. Pour the mixture into molds and allow to rest for at least 24 hours, depending on the power of your freezer. E 'possible to make a large mold or small molds, or even many of those tiny chocolates. Personally I prefer
use of plastic cups because they are convenient at the time of extraction (just engrave and cut the plastic) and give that a 'nice' (as Michael would say) a striped pattern.
For curls of candied lemon:
1 lemon 2 tablespoons granulated sugar
1 / 2 tablespoon of natural mineral water
Peel the lemon with a potato peeler. Obtained from the skin, without any trace of white, get a julienne.
Place a pan with sugar and water. When the sugar starts to brown add the julienne of lemon and cook until all the sugar is caramelized. Pour the caramel on a marble slab covered with parchment, and quickly pull out the pliers individual curls of lemon from the mass of caramel, so that we can individually cool.
For the sauce of coffee, chocolate and cardamom:
300 ml of coffee, I used the coffee Coral
5 grams of cardamom, sugar to taste
Crush cardamom in a mortar (or alternatively cut with scissors individual pods) and Infuse in freshly brewed coffee for an hour. Strain thoroughly and set aside.
knife to chop the chocolate, then place on fire with the filtered coffee. Allow to cool to the need to adjust the consistency by adding more chopped chocolate or a thickener such as xanthan, and adjust the sugar sauce.
Serve by pouring the sauce warm in the mirror at the bottom of the pot, place over the still frozen parfait and finally garnish with curls of candied lemon.
normally be safe to wait a few minutes before serving frozen desserts, but given the jumps tipieda is essential that the frozen desserts, because of its intrinsic nature, Serve ice cream is still.
The combination is with the past Pantelleria Monasta 2000 Salvatore Valenza . That of course, as you repeat the same Savior if you are going to find it, should not be * quite * served cold, even a history of Pantelleria worthy of the name (and unfortunately there are not many in my modest opinion) should be drunk between 12 and 15 degrees , to be able to enjoy all the immense bouquet.
It 's also true that a wine like the monastic does not need a match to be enjoyed. I find it wonderful as a wine company, good company. (=
