Pirates Of The Caribbean Guitar Tab

Two worlds ... two colors white and black butterflies

I wonder why when there is so much fun, time passes so velocemente, infatti siamo già arrivati alla terza ed ultima settimana con le mie amiche (st)renne. Anche questa volta, come per i regali e gli avanzi di Natale, mi sono divertita un mondo a cercare ricette, a sceglierle ed a prepararle, ma la parte più divertente delle raccolte che vi abbiamo proposto finora, e che mi auguro abbiano un seguito, è il backstage: i nostri messaggi per decidere quale immagine scegliere, quali ricette preparare, gli apprezzamenti sulle ricette appena postate, ma soprattutto una vera condivisione di gioie ed a volte purtroppo anche di dolori, insomma uno scambio tra vere amiche, quelle che a volte nella realtà è difficile trovare, forse anche perchè il mondo che ci circonda too often imposes a form that we would gladly testify and instead is not necessary on the Internet, where we can be ourselves and that's it. It so happens that the people who in reality are sweet, and so does not seem likely that it also happens that the miniature look sweet, salty really are ... ;-)

Two colors (Luke Montersino ecchevelodicoafà ..?:-D)
Serves 30 people:

For the ricotta mousse: 150 g
ricotta
55 g of Parmigiano Reggiano

100 g cream 13 g of gelatin in
sheets 100 g smoked ham
nutmeg to taste with salt and pepper to taste

200 g of whipped cream

For the Bavarian spinach
150 g of boiled spinach

20 g butter 125 g of fresh whole milk salt and pepper to taste

9 g gelatin sheets 250 g of whipped cream


To install approximately 350 g of biscuit sempremorbido salty

100 g egg yolks 75 g egg 25 g of maltitol


150 g egg whites 12 g Dry albumen
45 g maltitol 50 g Parmigiano Reggiano

150 g ground almonds 50 g flour 00

25 g of potato starch
7 g of milk powder 60 g butter

3 g of salt

Fit in planetary whole eggs and egg yolks with 25 g of maltitol. Whip the egg whites to 70% with the remainder of maltitol, mix the two masses by adding the powder sifted together, built at the end of the melted butter. Baking 240 ° C the valve is closed.
Note: The peculiarity of this cookie is to remain soft (no need to be soaked).
For the ricotta mousse, mix the ricotta with the Parmesan in a planet with the whip, seasoned with salt, pepper and nutmeg. Heat the cream and melt the gelatine previously soaked in cold water and squeezed and incorporate the ricotta, add the diced ham and stretched it all with whipped cream using the planet with the whip. For the Bavarian
spinach, sauteed spinach, boiled and well drained with butter, salt pepper, add milk and bring to a boil, whisk all the cutter and add the gelatin percedentemente softened in cold water and squeezed then go to the chinois; brought to 30 ° C and lightened with cream semimonatata using the global with the whip.
For the final composition, in a framework of steel lying always soft biscuit, cheese mousse, even the biscuit, and finally the cream spinach, pasta with a comb, cut down in the negative temperature, then cut with a sharp knife .

My Notes: In the absence of maltitol, I replaced it with half sugar by weight. Dried egg whites were replaced by fresh. I reported this quarter of the doses given in the book for convenience (and because the doses of 120 people seems excessive to me:-D). I replaced the ham with the mortadella ... because I like more:-P

I refer you to-morrow by Stephen .

With this recipe we participate and we invite you to participate in the contest of "The cuochina superfine " superfine Green for St. Patrick's Day
A kiss from your
(ST) Luisa Anna reindeer