His recipes are a guarantee!
overproduction of figs. So, here is the best destination have had!
Sponge honey (I used traditional pds I had already done so)
120 gr.
eggs 30 gr.
yolk 100 gr.
acacia honey 100 gr.
weak flour 10 gr. Starch
Whip the eggs with the yolks and honey. Add the flour and starch. Bake at 190 degrees for 15 minutes.
For the mascarpone mousse: 170 gr
. The flowers of acacia honey
20 gr.
100 grams of water.
250 grams of egg yolks.
cream 250 gr. Mascarpone
12 gr. Of gelatin sheets
1 vanilla pod
Cook honey to 121 degrees and pour flush mounted above the yolks with the vanilla seeds extracted from pods. Add the softened gelatin in water and squeezed. Let cool and stir in the whipped cream with the mascarpone.
For the aspic of Moscow
400 gr. Muscat wine
80 gr.
16 grams of honey. Isinglass
Figs qb
Clean the figs, cut into slices and arrange them in the ring of steel (24 cm).
Heat the honey and melt the gelatin softened in water and squeezed together and Moscato. Mix well and pour over the slices of fig. Let cool and thicken in the fridge. For the caramelized figs
:
250 gr. Fig
60 gr.
20 grams of honey.
balsamic vinegar 4 oz. Isinglass
caramelized honey, add the figs to pieces, let thicken and add the vinegar balsamic vinegar, remove from heat and add the gelatin.
Honey Bath:
80 gr.
20 grams of honey. Maraschino
100 gr. Water
Heat all ingredients.
Arrange the figs in a circle and pour the aspic of Muscat. Once cooled pour half the mascarpone mousse, place the slices of sponge cake. Brush with honey bath. Arrange the caramelized figs, the remaining mousse and cover with other slice of pds and bathe them.
Put in the freezer. I've removed the night before and put in fridge.
Once inverted, decorated the edges with strips of toasted almonds.
overproduction of figs. So, here is the best destination have had!
Sponge honey (I used traditional pds I had already done so)
120 gr.
eggs 30 gr.
yolk 100 gr.
acacia honey 100 gr.
weak flour 10 gr. Starch
Whip the eggs with the yolks and honey. Add the flour and starch. Bake at 190 degrees for 15 minutes.
For the mascarpone mousse: 170 gr
. The flowers of acacia honey
20 gr.
100 grams of water.
250 grams of egg yolks.
cream 250 gr. Mascarpone
12 gr. Of gelatin sheets
1 vanilla pod
Cook honey to 121 degrees and pour flush mounted above the yolks with the vanilla seeds extracted from pods. Add the softened gelatin in water and squeezed. Let cool and stir in the whipped cream with the mascarpone.
For the aspic of Moscow
400 gr. Muscat wine
80 gr.
16 grams of honey. Isinglass
Figs qb
Clean the figs, cut into slices and arrange them in the ring of steel (24 cm).
Heat the honey and melt the gelatin softened in water and squeezed together and Moscato. Mix well and pour over the slices of fig. Let cool and thicken in the fridge. For the caramelized figs
:
250 gr. Fig
60 gr.
20 grams of honey.
balsamic vinegar 4 oz. Isinglass
caramelized honey, add the figs to pieces, let thicken and add the vinegar balsamic vinegar, remove from heat and add the gelatin.
Honey Bath:
80 gr.
20 grams of honey. Maraschino
100 gr. Water
Heat all ingredients.
Arrange the figs in a circle and pour the aspic of Muscat. Once cooled pour half the mascarpone mousse, place the slices of sponge cake. Brush with honey bath. Arrange the caramelized figs, the remaining mousse and cover with other slice of pds and bathe them.
Put in the freezer. I've removed the night before and put in fridge.
Once inverted, decorated the edges with strips of toasted almonds.
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