Separate the gabions from the whites
Divide the yolks into 3 vessels (3 each, logically :))
Beat the egg whites with a pinch of salt and sugar
The whipped cream is mixed until it reaches consistency
In the three pots in which we distributed the yolks, we add this
1. vanilla sugar + 1/3 of the amount of egg whites + 1/3 of the amount of whipped cream
2. ness + 1/3 of the amount of egg whites + 1/3 of the amount of whipped cream
3. cocoa + 1/3 the amount of egg whites + 1/3 the amount of whipped cream
Mix lightly in each then place in the order of 3/2/1-in a large bowl
We put walnuts and hazelnuts between the ice cream layers (I only put walnuts)
Put the dish in the freezer
It will result in an aromatic ice cream. creamy, without ice chips.
Ice cream preparation & ndash general instructions
Ideally, the ice cream should be pasteurized beforehand, not using raw eggs. Ice creams that use raw eggs are much more airy and fluffy, but it is best to do a heat treatment (pasteurization) before freezing. Put the ingredients in the bowl, then put on the fire or at bain-marie, stirring constantly with a whisk, not to form lumps and not to stick to the bottom. It is good to use thick-bottomed dishes to pasteurize ice cream. Pasteurization is done at temperatures between 60-80 degrees, keep on fire for at least 20 minutes. Leave it on the fire, mix it and when it starts to heat up, set it aside, mix it, and put it on the fire and repeat this operation. In this way any microorganisms are destroyed, the sugar melts completely, a fine emulsion is formed, homogeneously dispersed. If you don't have a kitchen thermometer (I don't have one either, although it's not expensive), check it very simply: put a pallet or wooden spoon in the composition and when it is removed, a composition film must remain on the spoon. If the spoon remains clean, put it on the fire and continue mixing, until it thickens enough.
Some other secrets:
-If you don't have a kitchen thermometer (I don't have one either, although it's not expensive), check it very simply: put a pallet or wooden spoon in the composition and when it is removed, a composition film must remain on the spoon. If the spoon remains clean, put it on the fire and continue mixing, until it thickens enough.
-Foam all the time, remove impurities and wipe the edge of the bowl with a wet, clean napkin to remove any traces of sugar, which could burn and change the taste of the ice cream (just like jam).
-After reaching the desired consistency, the ice cream is strained through a fine sieve, even 2-3 times, thus eliminating any lumps, and the ice cream will be finer.
-Ice cream is immediately placed in a bowl with water as cold as possible, so that the boiling stops abruptly, it is a shock, so that the pasteurization is complete.
After it has cooled well, the ice cream composition is put in special ice cream machines, or in hermetically sealed boxes and put in the freezer. If it is put in the freezer and made by hand, remove the box after an hour and then every half hour and mix vigorously, to break the ice crystals. When the ice cream is almost ready, it is good to put a vertical blender or mixer, so that the ice cream is homogeneous. It can be seen on the ice cream machine when it is ready.
It is kept in the freezer, in hermetically sealed boxes and consumed with great pleasure, in a maximum of 10 days.
Stay tuned, follow the categories described in great detail and many ice cream recipes.
Chocolate mousse cake in three colors
One of the most spectacular desserts, both in appearance and taste, is the chocolate cake in three colors. Three layers of creamy mousse, & icircn gradients, with which you impress even the most demanding guests.
Chocolate mousse cake & icircn three colors it's not hard to do, & icircn despite the fact that it looks sophisticated. It is a fine and creamy dessert, and the secret to an impressive result is quality ingredients. Do not use household chocolate, opt for quality chocolate. It will feel like the end result.
- For the base:
- 100 ml of water
- 1 teaspoon vanilla essence
- 70 g sugar
- 150 g butter
- 70 g brown sugar
- 350 g dark chocolate
- 4 eggs
- For mousse layers:
- 2 teaspoons gelatin
- 2 teaspoons cold water
- 170 g chocolate
- 170 g white chocolate
- 480 ml liquid cream (240 ml for the first layer and 240 for the second)
- For garnish: 20 g dark chocolate
Preheat the oven to 150 degrees.
We will first deal with the base of the cake. Mix the water, white and brown sugar in a pot and put on the fire until the sugar has melted. Cut the butter into cubes and place it over the sugar syrup after you have turned off the heat.
Break the chocolate into pieces and place in the bowl. Allow to simmer for 5 minutes, then stir until smooth. Allow to cool slightly while beating the eggs. Put the eggs over the chocolate mixture and mix well.
Pour the composition into a round tray lined with baking paper and place in a larger tray filled with water and bake for 30 minutes.
After it has cooled, put it in the fridge for a few hours before continuing.
For the middle layer, soak the gelatin in cold water for 5 minutes. Put the cream on the fire and bring it to the boil. Divide the cream into 2 equal amounts. Break the dark chocolate cubes and put it in the cream. Do the same with the white one for the top layer.
Mix half of the gelatin with the dark chocolate mousse and pour over the base of the cake. Refrigerate for half an hour, and when it has hardened, do the same with the white chocolate mousse.
Refrigerate the cake for at least an hour before serving. Garnish with melted or grated bitter chocolate or cocoa.
You have to see it too.
Ioana Tecsa recipe: Baked potatoes in three colors with ham and Roquefort sauce
Wash the potatoes well, leave them in the shell, cut the slices about 2 cm (they should not be too thin because they dry), then season with sea salt and olive oil and put in the oven in a pan. lined with baking paper, about 30 minutes at 240 degrees C, until baked.
Meanwhile, cut into slices of ham about the size of potatoes. After the potatoes are baked, place the slices on top of each other with ham between them and alternating colors, finishing with ham and bake for another 5-6 minutes.
Melt Roquefort (or Gorgonzola) cheese in a saucepan over low heat, then add the cream and simmer until it reaches the desired consistency - about 10 minutes. If the sauce is very fragrant, add a little more cream and let it simmer for a few more minutes. At the end, add a freshly ground pepper powder.
For decoration, use the sage leaves that we fry in a little olive oil and take them out on a napkin to drain all the oil.
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Check in 3 colors
Autumn has set in perfectly and what could be more pleasant on a rainy afternoon than a hot and fragrant tea, along with a slice of tasty cake. I'm not a big fan of tea per se, but I love the habit of tea just for the simple and tasty cakes that are served with it. And then the cake and the tea somehow go hand in hand, like the ice cream and the croissant, the drink and the glass, the coffee with the milk & # 8230 well, maybe I didn't find the best comparisons, yes & # 8217 I'm sure I- ntelegeti. The cake is a cake that everyone likes, it keeps well and my opinion is that a new cake recipe is always welcome, because it also diversifies the house cake that we usually serve for tea or coffee. When it happens that the new cake recipe is a wonderful one, absolutely natural and the result is an amazing cake in 3 colors & # 8230 no one is surprised, I think, by my enthusiasm, which I am convinced you will share. I present, therefore, the cake in 3 colors:
Preparation time: 00:30 hours
Cooking time: 00:40 hours
Total Time: 01:10 hours
Number of servings: 1 tray with L = 25, l = 11, h = 7
Degree of difficulty: environment
Checking ingredient in 3 colors:
- 225 grams of flour
- 6 eggs
- 170 grams of sugar
- 120 grams of butter
- 3 tablespoons milk
- 1 teaspoon cocoa powder
- 1 teaspoon matcha (green tea powder)
- grated peel of 1/2 lemon
- 1 teaspoon vanilla extract
- 1 pinch of salt
- in addition: butter for greasing the form, baking paper, 2 pieces of cardboard with the same length and height as the shape of the cake, aluminum foil, a little oil
Prepare cake in 3 colors:
How to make a cake in 3 colors? Not as hard as it may seem, the actual composition is very easy to do, and when I completed above, next to the preparation time, the duration of 30 minutes, you should know that most of this time seems to me. I spent it preparing the form. Maybe you can handle it easier, I've never been very talented with scissors and cutouts, so I found it quite meticulous. So, the above ingredients are suitable for a small cake shape, mine is 11 cm. width, is 25 cm long. and depth of 7. The form should be greased with butter and then lined with a sheet of baking paper. Grease so that the foil does not slip back and forth, to stay fixed. Then, you need 2 strips of cardboard with a length equal to the longest side of the cake shape (in my case 25 cm.) And about as high as the deep shape (7 cm.). Before coating the cardboard strips in aluminum foil, it is tried several times to stay fixed in the shape of a cake, to fit perfectly, creating 3 approximately equal spaces. Carefully adjust the pieces until they fit, then coat in aluminum foil and grease with a little oil. Here's what the & # 8222 installation & # 8221 should look like:
Once this meticulous work is done, you can already light the oven which will be set at 180 degrees Celsius, because the preparation of the composition is very fast.
1. Put the cocoa and green tea powder in two separate bowls and each will dissolve in 3 teaspoons of hot water (picture 1).
2. Separate the eggs and beat the egg whites together with the salt. Gradually add the sugar and continue beating until a firm meringue is obtained and the sugar has completely dissolved.
3. Add the yolks all at once, as well as the vanilla extract (picture 2). Beat the composition very little, just enough to incorporate the yolks.
4. Add flour and melted butter, but not hot, as well as the 3 tablespoons of milk (picture 3). Mix carefully, lifting the composition from the bottom of the bowl to the surface, so as to lose as little as possible of the air accumulated in the egg whites. Keep in mind that I did not use any growth agent so it is essential to mix carefully. If you think you can't handle this, add 1/2 teaspoon of baking powder to mix with the flour.
5. Divide the composition evenly into 3 bowls, one part mixing with cocoa and the other with lemon peel and matcha dissolved in water (picture 4).
Carefully pour the three shaped compositions, each into one of the spaces created with the help of cardboard dividers.
As soon as the oven has reached a temperature of 180 degrees Celsius, carefully remove the cardboard dividers from the mold, pushing with a spoon the composition that adhered to the surface covered with aluminum foil back in the shape above the same color (green to green , yellow to yellow etc.).
The cake is put in the oven immediately after the cardboard dividers have been removed. Bake the cake for 35-40 minutes, possibly cover with a piece of damp baking paper if you think, after about 20 minutes, that it would brown too quickly. Check with a toothpick that it should come out clean.
As I usually do with any cake or cake, I cooled it on a grill, placed on one side, to avoid crossing.
After the cake cools completely, cut the edges (optional) and slice as desired.
The cake is not only very attractive, but also fluffy and tasty. In addition to the aromas we are used to, cocoa and vanilla, the part with green tea and lemon brings a special note of freshness and has an excellent taste. If, however, you can't get hold of the matcha powder, I recommend coloring one-third with 3-4 tablespoons of blueberry puree (passed through a sieve) for a beautiful purple color, with strawberry puree or other fruits.
Chocolate trio cake
A delicious chocolate cake with three kinds of mousse and a wet cocoa top. If you want to impress with a good cake, but also with a pleasant appearance, it is perfect.
It is not difficult to make, it is the simplest and fastest cake, with a guaranteed result even for a novice in the kitchen.
You can make it as a weekend dessert or for an anniversary, it will definitely be a success.
For the countertop (20 cm) we need: 1 egg, 50 ml oil, 50 ml milk, 50 ml hot coffee, 100 g sugar, 80 g flour, 30 g cocoa, 5 g baking powder.
Mix the egg, oil and milk in a bowl. In another bowl, mix the dry ingredients, then mix the two compositions and add the hot coffee. Pour the composition in a form lined with baking paper and bake for 12-15 minutes at medium temperature.
For mousse we need: 4 egg yolks, 500 ml milk, 100 g sugar, 40 g starch, 100 g dark chocolate, 100 g milk chocolate, 100 g white chocolate, 600 ml whipped cream, 15 g gelatin, 60 ml water cold.
Put the milk and sugar in a saucepan on the fire, mix the yolks with the starch, then pour the warm milk. Turn the pan on the heat and stir constantly until it thickens. Divide the cream into 3 bowls, in each bowl add a type of finely chopped chocolate. Hydrate the gelatin in cold water, then dissolve it in the microwave and divide it between the three creams. Mix well, cover the bowls with cling film and allow to cool. In each chilled cream we incorporate 200 ml of whipped cream.
In a cake circle or in the tray in which we baked the tops (lined with food foil so that we can take it out of shape) we place the top and syrup it a little (water, sugar, vanilla).
Pour the dark chocolate mousse over the counter, put it in the freezer for 10 minutes, continue with the milk chocolate mousse, freezer and the white chocolate mousse.
Put the cake in the fridge for 2-3 hours, then decorate it with fruit, cocoa or chocolate icing (melt 50 g dark chocolate with 50-60 ml whipped cream, let it cool, then pour over the cake, preferably not we dress, so the beautiful layers can be seen).