My friend Laura pointed me to this link http://www.lostinkitchen.com/p/indice-delle-ricette.html snooping where I found this recipe it deserves.

 

You will have to devote an afternoon but the result will reward you. Wishing the chocolate biscuit can also prepare it in advance and shot glasses are retained even when you are ready for a few days, so a great dessert, ready in the fridge!

 
 
 

Short milk chocolate and figs

 

 

 

Dose for 20 small cups
 
 
 
Ingredients for the chocolate biscuit:
 
Eggs 150 g
 
41.6 g egg yolks
 
100 g sugar
 
 
 
100 g egg whites
 
Sugar 33.3 g
 
 
 
Starch 28.3 g
 
Flour 28.3 g
 
Cocoa 28.3 g

 

Procedure:
 
We prepare all the ingredients, clothe them with parchment paper I rotate a rather large and turn on the oven to 190 degrees.
 
We mount the egg whites with sugar until stiff.
 
Sift the flour with the starch and cocoa amalgamating.
 
We assemble the eggs, egg yolks and sugar, it takes about ten minutes.
 

We combine half of the whipped eggs and egg whites amalgamiamo using a spatula with movements from the bottom up not to deflate the mixture, so we keep adding the powder and then the other half of the egg whites. We will get a soft and swollen ... let's put it in the baking-pan, should be about an inch high. Bake for approximately 15 minutes, but it will be well to control the cooking. 

Ingredients for the cream vanilla:
 
Cream 110 g
Milk 110 g
A vanilla bean
50 g sugar
3 egg yolks
6 g gelatin
Semi-whipped cream 160 g
 
Procedure:
 

Let the gelatin in water to soften it. We mix the egg yolks with the sugar and vanilla seeds, add the cream and milk and we put on the fire until it reaches a temperature of 82 °. Remove from heat and add the gelatinaben squeezed and mixed well. As soon as the mixture has cooled add the cream. .

We are ready now to make up the first part of our glass. Pour on the bottom of each glass a thin layer of vanilla Bavarian and coat it with a piece of biscuit. We place all the glasses in the freezer.

Ingredients for the jelly fig:
 
Figs 300 g
 
50 g sugar
 
3 g gelatin
 
Cinnamon q.b.
 

Let the gelatin in cold water. Peel the figs and frulliamoli with sugar and a little cinnamon. Strizziamo well the gelatin and let's melt over low heat in a saucepan. We add a little shake figs and unite all the remaining

 Take shorts from the freezer and pour on each disc of biscuit a layer of jelly fig. We place it in the freezer.

Ingredients for cream milk chocolate:
 
Whole milk 41.5 g
Cream 41.5 g
8 g sugar
Egg yolks 19 g (1)
183 g milk chocolate, finely chopped
Semi-whipped cream 150 g
 
Procedure:
 
Boil the cream with the milk and pour onto the egg yolks mixed with sugar. We bring it all to 82 ° and pour over the chocolate. We combine well, let it cool and join the semi-whipped cream always with movements from the bottom up.
 

Take shorts from the freezer and pour the chocolate cream into each glass until you reach the edge. We place the glasses in the fridge until ready to serve.

 

Decoration:
 
ingredients:
 
dark chocolate
 
Procedure:
 

We melt in the microwave or bain-marie chocolate and with the help of a syringe to make pastry on baking paper drawings. We place the whole thing in the freezer. As soon as they hardened let's put on glasses and serve.


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