Poate cel mai fotogenic desert pe care am avut ocazia sa il savurez in ultima vreme. Desi simplu, este spectaculos si adecvat daca aveti oaspeti sau pur si simplu daca aveti pofta de un desert fabulos. ----------------------------------------------------------------------------- Perhaps the most photogenic dessert I had the chance to enjoy in quite some time. Rather simple in fact, this baby is a real show-stopper whenever you have guests over or are simply in a mood for a stylish treat. SUMAR: Ce am folosit pentru 4 portii: Pentru bezea: 6 albusuri 2 lingurita de zeama de lamaie 200g zahar Pentru crema: 200g mascarpone 200ml smantana pentru frisca neindulcita 100g zahar 30ml rom Ce-am gresit: Bezeaua mea la un cuptor cu gaz se face la treapta cea mai mica in cca. 40 minute. Indicatiile din reteta promit ca ar fi gata in 3 ore (!), e drept - la un cuptor cu ventilatie. La mine a iesit putin bronzata, caci am lasat-o o ora in pofida feeling-ului care ma sfatuia contrariul. Ce fac mai bun sau mai bine data viitoare: Am grija la timpul de coacere. De unde am reteta: De aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 servings: For the marshmallow layering: 6 egg whites 200g plain white sugar 2 tbsp. lemon juice For the filling: 200g mascarpone 200ml whipped cream, unsweetened 100g plain white sugar 30ml rum What I did wrong: My classic (gas) oven bakes a regular marshmallow in about 40 minutes; however the recipe refers to 3 hours (!) of baking, sure, in a ventilation oven. Mine got a little bit too tanned, as I tried leaving it for 1 hour against my better judgement. What I need to do better or tastier the next time: I will take more care of the baking time. How I came across this recipe: Here. Pentru ca imi luasem jucarie noua, reteta asta s-a potrivit manusa. Am lasat in mixer albusurile si, cand spuma incepea sa se contureze, am pus zeama de lamaie si cate o lingura de zahar; nu ama adaugat alt zahar decat atunci cand primul s-a topit si tot asa. In mod clasic, bezeaua e gata de coacere cand nu cade din bolul rasturnat. ----------------------------------------------------------------------------- Since I just purchased some new grown-up toys, this recipe was ideal. I basically abandoned the eggwhites in the mixer and did anything else. When mid-mixed, I added my lemon juice and started adding the sugar, one tablespoon at a time. Once the first tablespoon of sugar seemed melted, I only then added the next one and so on until all sugar was 'swalloed'. Mixture is ready when firm (you can test by flipping the mixer bowl - if ready, it will not fall; be careful, though). Frisca cu zaharul adaugat, batuta cu mixerul, amestecata cu mascarpone si shot-ul de rom fac toata crema. Cantitatea de zahar se poate adapta, evident, dupa preferinte. O data gata, bezeaua se sfarama in bucati grosolane si se aseaza alternativ cu crema si fructele. Eu am folosit capsune si rodie. Cateva frunzulite de menta proaspata aduc o prospetime binevenita oricand, dar cu aer realmente exotic in timpul iernii. ----------------------------------------------------------------------------- The cream and sugar get whipped and then mixed with the mascarpone and rum shot. This is all the effort you put in making the cream. Yes, you are welcome :). Once ready baked, the marshmallow needs to be teared apart into gross pieces and set in a serving bowl; I used cocktail glasses, as these show-off the layers of meringue, white cream and red fruits really nice. Strawberries and pomegranate, accompanied by some fresh mint leaves turn this into one stylish dessert, even quite exotic during winter time. Bucurati-va. Noi ne-am fericit. ----------------------------------------------------------------------------- Enjoy. We sure as hell did. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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