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mango mousse


2 ripe mangoes (it is very difficult to find good, if you are not sure best to avoid buying them, there are by Peck, but also cost € 10 each)
2 tablespoons of sugar cane

Cognac 1 teaspoon lemon juice 3 eggs

200 ml of fresh whipped cream

Cut mango in half, remove stones, put the pulp into a bowl and marinate it with a tablespoon of brown sugar, lemon juice and Cognac.

Separate the yolks from the whites. Whip the egg yolks with sugar until they become frothy and add the chopped mango puree. Whip the cream and the egg whites until stiff: incorporating both gentle mousse. Pour into a crystal bowl or in small cups dispensed. Allow to cool in the refrigerator for at least 12 hours. Just before serving, decorate with cat tongues.

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Bonet Piedmontese

240 g sugar 8 eggs

a liter of milk
8 amaretti
30 grams of cocoa
a glass of rum and amaretto
pods to decorate

Working with electric whisk the eggs and 190 grams of sugar. Meanwhile, bring to boil almost all the milk, by taking two spoons with which to dilute the cocoa powder. Add the milk to the eggs, add the amaretti powder, cocoa and rum.

Heat oven to 180 degrees. Caramelize the remaining sugar with a few tablespoons of water. Pour into eight pudding molds, or cocottine, and sprinkle the bottom and sides. Fair distribution of the mixture of milk and eggs. Place the molds, covered with a sheet of aluminum foil in a pan with two inches of water (this will cook the pudding in a water bath). Bake and keep an eye on that water to the boil. Leave in the oven about an hour and then cool completely before turning on dessert plates. Serve decorated with macaroons bonet, or waffles with chocolate sauce.

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Tête-à-tête for the persimmon


2 khaki
10 macaroons
a tablespoon of cognac
two wafers

Peel the persimmons (refrigerator cold) and pour the pulp into a blender to which you add 8 amaretti and a tablespoon of cognac. Blend vigorously and with the "smoother" make the cream and soft khaki uniform. Pour into two glass bowls and refrigerate. Decorate with remaining macaroons and waffles before serving. A chic and easy way to taste the sticky shit.

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Roast veal with chestnut cake


700 g of veal
100 g chestnuts, peeled and blanched carrot

a shallot

2 glasses of white wine a glass of water 2 sprigs of rosemary

a bay leaf

a tablespoon of butter a tablespoon of oil salt and pepper


Place the meat in a small ovenproof dish, pour over a glass of white wine and let it rest in refrigerator with rosemary and bay at least for an hour. Drain off the knob of the calf and tie with kitchen string in the form of a roast. Finely chopped shallots along with the end of the carrot (with a mixer is more convenient). In a roasting pan with cover heat the butter, oil, a teaspoon of salt and a sprinkling of pepper. Add meat and brown well on all sides. Add the rosemary and bay leaf, sprinkle with white wine and add a glass of water. Cook over heat for about an hour, stirring from time to Tano and checking that there is always an inch of liquid. Combine the chestnuts and cook for another hour. Remove from heat, let cool, slice the meat and cover with the sauce. Go in the oven before serving.

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150 grams of shelled hazelnuts

200 gr white flour 200 g sugar 100 g butter softened


3 eggs 1 tablespoon baking a lemon
cake (no icing)
1 tablespoon olive oil

a cup of milk butter and flour for the pan

to clean the whole hazelnuts (it's a job that requires patience and time, you can do the day before and gives better results remains intact because the flavor of nuts!): open the nuts with a nutcracker to get more than a pound and a half of dried fruit. Spread the hazelnuts on a baking tray and bake for half an hour, until it starts to come off the skins and scorching. Rub the hazelnuts between your hands or a sieve of iron. Discard the skins dark as much as possible. Finely chop the hazelnuts in a blender with a strong blade (indicated in the instructions if you can do that). Heat oven to 210 degrees. Combine the flour, nuts and baking powder into a bowl, beat eggs in another, sugar, butter and chopped lemon zest the lemon. Fit the dough with a whisk egg and butter until it is creamy. Then join farie and beat the dough, to make everything smooth add the oil and milk. Grease a cake tin of 24 cm in diameter sprinkle with flour and pour the mixture. Bake, bake for train and let it cool before serving. Garnish with hazelnuts and served with whipped cream.

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soft hazelnut bread buckwheat seeds various



300 ml of water and half a tablespoon of olive oil

350 gr white flour 100 grams of buckwheat flour 4 teaspoons

milk powder 1 ½ teaspoon salt 1 tablespoon sugar

a packet of yeast breads special

4 teaspoons pumpkin seeds
4 teaspoons sesame seeds
2 teaspoons poppy seeds

This recipe was tested for the Kenwood BM350 bread machine. Place the ingredients in order. Add the seeds in the middle of the mixing phase (when the machine goes off). Cook for about three hours with thick crust. You will get a loaf of 750 grams. The bread keeps well in a cloth bag for an entire week.

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Vol au vent portuovo

a roll of puff pastry 3 eggs

Philadelphia

a pack of 30 grams of green sauce

two tablespoons of milk

Preheat oven to 180 degrees. Sodare eggs in boiling water for 7 minutes, making sure that the shell does not break. Once cooked allow to cool in the same cooking water. Roll out the pastry, trim pastry rings with six crowns and six rounds of the same size, moisten with milk rounds of dough, overlapping the crown and, again, wet the surface with milk. Prick the inner surface of the vol au vent with a fork, and mark the crown with 4 little holes. Place on a baking sheet lined with parchment paper. Bake until the vol au vent are golden.

Mix the cheese with green sauce, until smooth and creamy smooth. Discard the shells of eggs and halve lengthwise. Just before serving, pour in the bowl of a spoon vol au vent sauce, leaving a dimple. Place the egg and the egg white lightly salt and egg yolk.

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cake and chocolate macaroons




180 g butter 150 g sugar 125 g fresh milk


90 grams of self raising flour 90 g amaretti
60 grams of dark chocolate
4
eggs a pinch of salt icing sugar and amaretto
for trimming

Prepare the oven at 180 ° and grated dark chocolate. Work butter and sugar together until creamy, then add the yolks one at a time. Crumble the cookies with the help of a food bag and mix the crumbs with the flour and salt.

Incorporate the flour to the butter cream, extending the mixture with milk. Add the chopped chocolate. Whisk the egg whites and add to the dough very gently, working from the bottom up. Pour into a mold covered with parchment paper, bake in preheated oven for 30 to 40 minutes (before trying to crank out firing with a toothpick). Allow to cool completely before removing from mold. Decorate with icing sugar and amaretto whole.