Heat half of the cream and pour over it the ground uneven shaped white chocolate. Stir the remainder of the cream. Mix with dissolved gelatin and whipped cream. Prepare a Meringue with sugar and egg whites. Form a circle and bake on a greased plate and floured.
Pour the preparation in a ring metallic envelope the baked meringue circle. Let stand one hour in the refrigerator. Open the vanilla bean, remove half of the seeds. Peel the fruit, cut them to live and burdening them with syrup, cardamom and the vanilla seeds.
Take the ring of the preparation. Serve on a plate with fruits in syrup.
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1 Load a manga with jam or dulce de leche. Practice a cut with a knife on each muffins.
2 Fill that hole with the jam, avoiding it to be broken. DO NOT OVERLOAD WITH FILLING.
3 - On the other hand, keep fire water and sugar until you reach the 118th C and form a syrup. Pour over the egg yolks and beat up mount.
4 Incorporate a little diced butter and finish adding the vanilla essence.
5 Separate the cream the butter in two or three bowls and add a little dye to each, mix until it is a uniform color.
6 Fill with 3 sleeves with various peaks and garnish on the muffins.
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1 Beat butter with sugar until obtaining a cream. Add the egg yolks and the essence. Finally, add the flour with the salt and form a soft mass.
2 Wrap with adherent wrap and carried the refrigerator for 30 minutes. Do the same with cocoa mass.
3 Stretch the dough to reach the 2 mm of thickness, giving way to rectangular.
4 Brush the surface of the mass of clear whipped vanilla and adhere the cocoa mass. Wrap with cling film envolviendola and lead to the refrigerator for 20 minutes.
5 Cut into 0.5 cm slices and support on plates enmantecadas and enharinadas.
6 Bake at 180th C, for 15 minutes.
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?Batir the yolks of the eggs with the sugar until launder the milkshake, then add the butter. Mix.
?Tamizar cornstarch with flour and the baking powder. Add to the milkshake and form a soft mass
?Estirar to 3 mm thick. Cut with molds circles. Put them on uan tray and bake for 12 minutes approximately.
?Dejar cool and join a two with dulce de membrillo lightened with warm water
RECOMMENDATION:
? When lighten the dulce de membrillo aserlo not too liquid
? Leave enfrir well.
COMMENTS:
NOT IS A RECIPE SO HARD AND IS VERY GOOD IN TIMES OF GIFTS OR IN DIFFERENT EVENTS GOOD NOW I HOPE YOU ENJOY MY PROPOSALS AND I HOPE YOUR COMMENTS
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Recipe published 02/06/2012. It has received until now 74 queries. Difficulty and time: Advanced. 1 Hour M?s. Ration: For 1 people.shed the cereal in a container of the size you like
then pour the milk into the container and
TO EAT!....
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Place the bitter cocoa in a cup and undo it with cold milk mixing well.
Transladarlo to a pan adding rice and 2 tablespoons of sucralight.
Put to fire means to a boil.
Reduce the heat to a minimum and continue cooking for 30 minutes.
Next, beat the egg yolks with the remaining half tablespoon of sucralight.
Remove a part of the rice that is fire and drop on the egg yolks stirring rapidly so that the yolks are not cooked.
Dump this preparation in the rice which is to fire again and cook a few minutes more.
Remove, cool in a Bain-Marie inverse (put the Pan in a bowl with ice water to cool quickly)
When is cold serve in cups and divide chocolate grated on each.
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