INGREDIENTS
- Efficiency:
1 24 cm pie.
- COOKED MARQUISE:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Yolks 5 models.
- – Egg whites 5 models.
- – Sugar 100 g.
- RICE PUDDING MOUSSE:
- – Arroz Arborio (para risotto) 225 g.
- – Sugar 60 g.
- – Orange peel 1 unit.
- – Lemon peel 1 unit.
- – Grapefruit peel 1 unit.
- – Cinnamon 1 department.
- – Milk 900 cc.
- – Italian Merengue 100 g.
- – Milk cream 150 g.
- – Unflavored gelatin 12 g.
You must do that spectacular recipe: RICE PUDDING MOUSSE CAKE with cooked chocolate marquise, and with flavors of orange, lemon and grapefruit, cinnamon and meringue
PROCEDURE:
COOKED MARQUISE:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions.
5. Place in a average oven (180°C) for 25 minutes.
RICE PUDDING MOUSSE:
1. Convey the milk and sugar to a boil. Then pour the peels and the tied cinnamon right into a bouquet, let it infuse.
2. Add the rice and cook dinner over very low warmth for about 20 minutes, stirring consistently, till the rice may be very tender.
3. Let this preparation cool within the room.
4. Hydrate and dissolve the gelatin and rapidly combine it with the Italian meringue.
5. Lastly, add the cream, which must be virtually agency and really chilly.
6. Pour right into a waist with acetate over the marquise and freeze.
7. Sprinkle the cake with sugar, unmold, and brown with a blowtorch. Beautify with contemporary fruit and chocolate curls.
Be aware: for 100 grams of Italian meringue, make it with 2 egg whites, 120 grams of sugar and 50 cc of water.
