Three small goodness that can be prepared with some remains of the parties, as Panettone, Pandoro, bases cakes, chocolate ...
Ingredients:
Cups chocolate & cream:
3.5 OZ (100 grams) of dark chocolate
3.5 OZ (100 grams) of whipping cream
1 packet of pannafix
silver lump of sugar to decorate
Dried figs rum:
10 dried figs
½ cup of rum
3.5 OZ (100 grams) of dark chocolate
Small round sweets:
Panettone or Pandoro cake or base
1.7 OZ (50 grams) “ricotta” cheese or mascarpone (or any soft cheese)
2.8 OZ (80 grams) of coconut powder
2 tablespoons of sparkling wine or sweet wine
Time: 30 minutes + cooling and rest
Cups chocolate & cream:
Melt the chocolate in a double boiler, take little molds for cupcake of greaseproof paper or of small silicone molds, pour the chocolate making it slide on the edges well, so as to completely cover the inside. Pour the excess chocolate. Continue with all the cups you want, and then repeat the operation. Let stand in refrigerator for 15 minutes, while preparing the other sweets. Once solidified chocolate gently remove the parchment paper or coating that the temperature of the hands melts the chocolate so better be quick.
Whip the cream with the pannafix and fill each chocolate cups, and decorate with a lump of sugar.
Dried figs rum:
Allow to soak dried figs in a solution of warm water and rum for at least 2 hours. Melt the chocolate in a double boiler, drain the figs and dry them gently without wringing. Immerse them in the melted chocolate and then leave them solidify placing them carefully on a wire rack.
Small round sweets:
You can crumbs the cake that you want to use, mix two tablespoons of sparkling wine and cheese. Shape into balls and roll them in the grated coconut. If you prefer, you can replace the coconut with powdered sugar, colored sugar or chopped hazelnuts.
Cups chocolate & cream:
3.5 OZ (100 grams) of dark chocolate
3.5 OZ (100 grams) of whipping cream
1 packet of pannafix
silver lump of sugar to decorate
Dried figs rum:
10 dried figs
½ cup of rum
3.5 OZ (100 grams) of dark chocolate
Small round sweets:
Panettone or Pandoro cake or base
1.7 OZ (50 grams) “ricotta” cheese or mascarpone (or any soft cheese)
2.8 OZ (80 grams) of coconut powder
2 tablespoons of sparkling wine or sweet wine
Time: 30 minutes + cooling and rest
Cups chocolate & cream:
Melt the chocolate in a double boiler, take little molds for cupcake of greaseproof paper or of small silicone molds, pour the chocolate making it slide on the edges well, so as to completely cover the inside. Pour the excess chocolate. Continue with all the cups you want, and then repeat the operation. Let stand in refrigerator for 15 minutes, while preparing the other sweets. Once solidified chocolate gently remove the parchment paper or coating that the temperature of the hands melts the chocolate so better be quick.
Whip the cream with the pannafix and fill each chocolate cups, and decorate with a lump of sugar.
Dried figs rum:
Allow to soak dried figs in a solution of warm water and rum for at least 2 hours. Melt the chocolate in a double boiler, drain the figs and dry them gently without wringing. Immerse them in the melted chocolate and then leave them solidify placing them carefully on a wire rack.
Small round sweets:
You can crumbs the cake that you want to use, mix two tablespoons of sparkling wine and cheese. Shape into balls and roll them in the grated coconut. If you prefer, you can replace the coconut with powdered sugar, colored sugar or chopped hazelnuts.
See the recipe in printable PDF
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