INGREDIENTS
- INGREDIENTS:
- – Egg whites 6 items.
- – Cream of tartar 1⁄2 tbsp.
- – Sugar 300 g.
- – Bitter cacao 50 g.
- – Sal.
- – Vanilla essence 1 tsp.
- STUFFED:
- recent fruits, peach, plums, mint
- mascarpone cheese
- Home made mascarpone
- 1/2 lt. double milk cream
- 7cc lemon juice
Large chocolate and mascarpone dessert. I adopted the step-by-step:
PROCEDURE:
1 Preheat the oven to 150 levels.
2. Put together a 30 x 40 cm plate with buttered parchment paper.
3. Beat the egg whites with the cream of tartar. Once they assemble, add the sugar little by little. As soon as he
meringue could be very agency, add the bitter cocoa with the salt and incorporate with a hand mixer.
wire.
4. Pour the preparation onto the ready plate and bake for 25 to half-hour.
5. Let it cool properly.
For the do-it-yourself mascarpone
- Place the cream in a pot and produce it to medium warmth, making certain that it reaches 80…85°C.
You need to use a thermometer - Take away from the warmth and add the lemon, stir whereas we await the cream to decrease the temperature.
as much as about 55°. This course of is to make a discount of the cream, and get part of the
The water it incorporates evaporates, leaving it thicker. Stir for roughly 10 minutes. - Till the temperature drops to about 55/60°, take the cream to a bowl, cowl with plastic wrap and
some little holes, it does not should be hermetic. Let relaxation for 3 hours. - After that point, place on a clear and never very thick material over a strainer and pour the combination
of cream on the canvas, take the 4 ends of the canvas and make a form of bag, with the
cheese inside, let the water drain for about 24 hours. - After 24 hours, take away from the dish towel and place in a jar or pot to retailer. Is preserved
very properly within the fridge and may last as long as 3 weeks.
