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THE RADIO SAY 'THE RANGE THAT CARE

Dear friends near and far, tomorrow, at last, leave the radio to kill the beast that I want to eat even the sternum!
was obvious that after the TV arrived the RADIO!
As you can see I have not lost a macrabo sense of humor!
I'll make it this time too ... even if I start to look like a slice of Emmental! A hug

your Ossobuco and Anna, now more than ever, Ossoduro! Mah


ps: first complete the decoupage of my box of ashes ... you never know!

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Tartlets with bitter chocolate blancmange and jelly Nero d'Avola

you hear? It's raining outside.
clutching a warm cup and put his thoughts elsewhere, I leave them on a dresser in another room.
My body has stopped. It exploded in a blaze and then remained still ... broken down, like a 'car that has too much mileage without cutting.
I think he wants to tell me something and he chose a painful but effective.
medicines and anti neuralgic make me sleep. Too. But so
raining outside, it's cold and I am not afraid of losing precious drops of a spring that has not yet arrived. There
Time and time consuming. It 's a luxury. Should I feel like a princess surrounded by luxury, time, and .... A certain amount of antibiotics.

squeezes the hot cup and makes me laugh: I remember the doctor who praised my sweet saying. "But they are delicious! You need the bakery! "
Mappensa !!!!!

In the corridor there are several boxes, some are filled with others to fill. And the luggage?
There is time, my body has stopped.
Maybe he is afraid.
Or perhaps concerned that he has and I want to wait that it is entirely peaceful.
But I do not care to ask me if I'm ready or not, mi lascio andare. Ho la consapevolezza di aver fatto tutto quello che dovevo fare, che potevo fare. Con calma e pazienza ho montato il mio dolce e così sarà della mia vita.
O almeno questo è quello che mi dico, quello che vorrei credere.
Ho il sospetto che il mio corpo la pensi diversamente, perché si ostina ad aver paura?

Prima di collassare ho foderato gli stampi con la frolla di lenticchia e li ho cotti in bianco.
Quando si sono raffreddati li ho pennellati con del cioccolato fondente 72%. Abbondante.
Avevo scelto il 60% ma ho cambiato idea perché voglio un contrasto forte.
Il guscio croccante con il cioccolato acquista un croc in più, a me piace la vita che crocca a bit '.

I wear the whips and some mold, but the planet? I can not take the planet. ... I must return to a pastry simpler, more rough.
Maybe then come and get me. ... Even the planet.
Looking back I can not live without the planet!

White, white, pure as pure as ... as ... ... the magic of a child watching a balloon flying my pure white blancmange. The almond milk I did thicken it with glue and fish at room temperature, I mixed the cream semi-assembled. Here is my faux Bavarian. Sa almonds and is primarily white. ... White ... white ... as pure love.

raining but no one can prevent the Spring to arrive.
I could catch the first wind of spring and start with that, flying over the roofs with all my boxes and my suitcases, flying over the hills and fields in waking up as a flying carpet.
Maybe I put the red shoes.

I filled the molds with the pastry with Bavarian cream and I made the faux-Bavarian solidify in the refrigerator. Then
between chocolate or Rosella (Gelatine of Nero d'Avola and oranges) what to choose?
Put them both? They seem to call each other, throw greetings are exchanged secret: chocolate with gelatin is enhanced, and both sunk in the pillow almonds and cream will be in heaven.
Ah ... I should own the bakery !!!!!

this must have been the last thing I thought before the break from the antibiotics and pain make me fall again, into a deep sleep.

doses and ingredients ... . summary
For about eight portions

Shortbread lentil ( here )
00
150g flour 50g flour lentil

100g butter 100g caster sugar 1 large egg

a cap rum
blast flour and butter, add sugar and mix with egg and rum, as a regular pastry.

White-Bavarian ( here )
½ lt.
milk 100g almond paste

10g gelatine 250g cream
Heat milk and melt the stick of almond paste. Filter. Rehydrate the gelatin in cold water, bring the milk to a boil and dissolve the gelatin. Allow to cool and reach the temperatura ambiente amalgamare al composto la panna semi montata.

Inoltre:
50g di cioccolato fondente al 72% per ricoprire i gusci
Più …q.b per la decorazione

100g di gelatina Rossella
(per acquistarla vedi il sito “le Golosizie di Miranda” o contattami al mio indirizzo mail)

Preparazione: cuocere i gusci di frolla in bianco avendo cura di far aderire bene la pasta ai bordi e refrigerare il dolce prima di metterlo nel forno. Infornare a 200° per circa 20/20 minuti.
Per avere una forma perfetta bucherellare il fondo, posare della carta da forno sulla Put on top of pasta and an identical mold. Halfway through cooking or when the dough to the edges has partly solidified the mold and remove the paper and finish cooking.
Cooked shells let cool and then brush with melted chocolate. Do not add butter or cream to the chocolate so that you come back hard and crunchy: a coating is not a shoe. The faux-Bavarian
Prepare as above, pour into molds and let it in the refrigerator.
Serve with jelly and melted chocolate to create a pleasing contrast of flavors and crisp citrus jelly choose to match with dark chocolate.

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Intermezzo. Biancomangiare .... almost a Bavarian

Now that the wind has subsided and returned to the contours to be defined and known everything should appear as before. Instead, nothing is the same.
Because I saw a distant place where there are all my dreams, I saw it while I kept in balance on the edge of my little world whipped by wind and storm, and now I want to go there.
I can not think of anything else. I want to leave.

Here, everything is back to normal but not mine anymore. Each eye is goodbye, each I guess a farewell gesture while traveling. Continuation of my invention

sweet. The pastry is ready. The almond milk has reached the perfect aroma. The hand with a fine sieve.

The sun is hidden behind mountains of whipped cream and the light comes filtered and gray. Rest well my eyes and savor the silence found that howl and the wind whistles as he did before.
Everything is still, calm. It's strange the moment after the storm.
Madness wind has moved, lifted, reversed everything and pulled the curtain behind which to hide. He pulled the strings that held part of my courage. And now ... ... I'm a balloon.

Before I try the traditional recipe for blancmange, that old saying to coagulate the milk of almonds with the starch, making it a pudding. But it would eliminate the "dusty" thickening the milk with the help of only agar agar. A teaspoon is not enough, then I add another. Is it too. One and a half will be the perfect dose: 4 grams per liter of milk. Then
100g almond paste dissolved in a pint of milk and thickened with 4g of agar agar. Easy.

Browse all the obstacles that I should pass on the trip. Seeking
, weak and without much conviction, to put myself alone for fear that I am not lost before the real fear, I imagine the difficulties and possible disappointments to face him before a knock at the door and, subtly, find a way to stick to my ankles without my noticing. I would like nothing and no one could stop and tell myself that I will not fear never even know it's not true.

Whip cream. Dissolve the gelatin.
The blancmange is a pudding and I do not like the consistency of pudding. I'm also thinking about a fresh and soft filling for a crunchy shell ... so .... I go beyond the and from a Bavarian pudding.
No eggs, no .... No eggs.
The almond milk is cold and the gelatin has started to thicken it. It 's time to mix with the cream semi assembled.
Time to complete the work begun.
smile thinking that my trip got under way before I knew it and now seems to twist itself, dragging with him.
smile in silence, smiling away in the wind, smile at me and I close my eyes to see where to go with your heart, look once again that world "beyond" the border where I know there are my dreams, that place far I is waiting.

shortbread recipe that will be the support of the cake found in the previous post .
Now here is one of the Bavarian-blancmange that is the soul of the preparation.
the cake will be complete soon and I ... .. where I get here?
must keep reading to find out ... ... ... ... ..

White-Bavarian almonds and cream


500ml milk 100g almond paste in the dough (just almonds and brown sugar)

250ml cream 10g of gelatine

Heat milk and melt the stick of almond paste.
When the milk has taken all the aromas, filter it, heat it again and dissolve the gelatin rehydrated.
Allow to cool and mix in the cream semi assembled.

Pour the fake Bavarian bowl or pudding mold and refrigerate. Serve with a drawstring fruit or chocolate sauce.

course I thought I'd pass along the "Golosizia" the most successful of the moment: Scarlett, jelly nero d'Avola and oranges. Who has tried it knows that I'm wrong !!!!!

, & # 160; , & # 160; The sweet complete in the next post, soon.