Saturday, August 15, 2009

No Religious Wedding Ceremony Wording

zabaglione cake (Italy)


Italian zabaglione, tidbit comes from the culinary traditions of Lombardy. Italian recipe for zabaglione dessert recommends cooking the egg yolks and sugar with sweet wine - traditionally should be a Sicilian marsala. The cream can be administered with fresh fruit. In France it is inherent in the addition of another famous dessert: gratin de fruits. It is prepared according to the traditional recipe of fresh fruit (mostly seasonal), which is slightly karmelizuje, and then dipped in a sauce sabayon - full name of the dessert is then: gratin de fruits en sabayon.



Ingredients for 2 servings:

2 egg yolks

2 tablespoons sugar

2 tablespoons marsala wine (or other alcohol)


first Whisk egg yolks with sugar in a metal or glass bowl and fluffy.

second Place a tamped mass above the bath water, can not be immersed in the water bowl and then whip (the mass can not to boil, because it will be scrambled eggs), add the wine (preferably Sicilian marsala but others may be, it tastes too good dessert with sherry and even vodka (which you add 1 tsp), then whip until the mixture thickens.

third mass Remove from water bath and still beat a minute.

4.Przelac mass of cups and serve, I like the cold with whipped cream.

Enjoy

Saturday, August 1, 2009

Russianbare Free Pistures Gallery

panna cotta (Italy)



Pizza, spaghetti, tiramisu, pesto ... it is usually first association with the delicious culinary sun of Italy. Now it is time to broaden the repertoire of great, melts in your mouth dessert ...

Miss cotta otherwise prepared baked cream-based cream, sugar and gelatin. A native of Piedmont region dessert is prepared in thousands of real options, from traditional fruit, vanilla and chocolate after so eccentric as cauliflower with oysters and cognac butter. But I advise you to stick to the simple sweetness and if you experiment with the ingredients for example - instead of a heavy, oily cream, you can use milk, buttermilk, yogurt or ... even more sinful mascarpone!

dish is usually placed in porcelain bowls, while the cured and cooled, it turns to upside down and served with sauce or whipped cream.


panna cotta

1 and 1 / 2 gelatin leaf, or 1 and 1 / 4 tablespoons powdered gelatin,

2 and 1 / 2 cup milk

2 / 3 cup cream fondant,

1 / 3 cups sugar,

1 teaspoon vanilla extract.


In saucepan boil 2 cups milk, sugar and the cream. Dissolve gelatin in 1 / 2 zklanki remaining milk must be warm. Add gelatin and milk to the milk mixture and vanilla esensje. Pour into molds or salad bowls, and to cool about 2 hours in refrigerator. Serve with your favorite sauces, my delicious with strawberry and caramel.