Come quel ray of sunlight that pierces the clouds and winter, and suddenly without a reason or as a summer storm and the wind that lifts her skirts, ruffles his hair and run away as fast as it came so suddenly and without reason, it happens that a surge of happiness you mess the heart and then quickly run away again. We remain stuck to the face without a smile and because of this even more beautiful.
The smile of the soul does not need reasons.
Life is a game that still amazes me.
Where do words begin the essence of you, your love of words never said, to gasps and looks as strong ties.
Your hands are in my hair for me losing my mind, your hands are on my face for me to find your way. Your kisses I need to dream more.
Love is a game of joints and springs.
And if I looked around only with the eyes of the reason this small, explosive happiness would vanish in a flash, find that you are not there and maybe not even exist.
But this small, hidden, immense happiness that I believed trapped in the most inaccessible of the world, but I discovered in myself.
In this game, nothing comes without having given much.
Una tarte lieve ed eterea, un anticipo di primavera, un anticipo sull’amore che verrà.
Tarte ai mirtilli e crema chantilly
Per sei persone, consiglio stampi monoporzione.
Pasta frolla:
200g di farina
100g di zucchero
100g di burro
1 uovo
Scorza di limone
Un pizzico di sale
Crema Chantilly:
Per sei persone, consiglio stampi monoporzione.
Pasta frolla:
200g di farina
100g di zucchero
100g di burro
1 uovo
Scorza di limone
Un pizzico di sale
Crema Chantilly:
Per la crema pasticcera:
2 tuorli
20g di farina
50g di zucchero
250ml di latte
Un baccello di vaniglia
300g di panna montata
30g di zucchero a velo
4g di colla di pesce
Impastate la frolla come di consueto e fatela riposare in frigorifero.
Stendetela a circa 3 mm si spessore, foderate gli stampi imburrati, bucherellate il fondo e cuocete a 180° per circa 20 minuti.
Per ottenere una forma perfetta coprite la pasta con della carta forno e adagiatevi sopra una stampo identico a quello utilizzato per contenerla.
Heat the milk with a vanilla pod and beat, without mounting, the egg yolks with sugar. Add the flour mixture to eggs, stir and then pour the hot milk to the wire, continuing to beat vigorously with a whisk. Put on fire for a few minutes, always stirring with a whisk. Combined with the warm cream moisturizes and squeezed the jelly and let it melt completely, stirring constantly with a whisk, away from fire. Let the cream cool completely. Whip the cream with the icing sugar until it is strong and shiny. Mix two tablespoons of whipped cream and then add little by little even the remaining cream, stirring constantly and slowly until perfectly smooth and creamy. Un the whipped cream is hot or you will unmount everything. With a few
shakeh stuffed shells with pastry cream and decorated with blueberries.
Store in refrigerator and serve at room temperature.
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