lunedì 16 maggio 2016

MY BIRTHDAY CAKE!

Profumo di Caramella  ricetta tratta dal blog idolcidipinella.blogspot.it (liberamente estratto da Fresca Estate di Gino Fabbri) 
Leggermente modificata come dosi e stampiCon questa dose ho realizzato un dolce da 24 cm alto 5,5 cm.
 Sono necessari:
un disco di biscuit da 18 cmun disco di frolla tipo base cheese cake da 18 cm
Mousse al limone

Per la meringa all'italiana preparata con il Kenwood Cooking chef 210 g di zucchero 105 g di albumi

Mescolare per un minuto gli ingredienti, portare a 120° impostare a velocità 3 premendo il tasto pulse. Raggiunta la temperatura impostare il termostato a zero, velocità massima e premere il tasto pulse montando per circa 17 minuti o finchè non arriva a 45°.


250 g di mascarpone
35 g di succo di limone ben filtrato
8 g di concentrato di limone (preparato con la ricetta  Confit de Citron di Philippe Conticini )
scorza grattugiata di limone
8.5 g di gelatina ( + 42.5 g d'acqua)
500 g di panna fresca semimontata

Estrarre dal frigo il mascarpone alcune ore prima dell'uso in modo che sia morbido. Idratare la gelatina con l'acqua e, quindi, passare per pochi secondi al micro-onde per ottenere un perfetto scioglimento del prodotto. Spatolare il mascarpone molto bene e aggiungere il succo del limone mescolando per rendere l'impasto liscio e soffice. Profumare con la scorza e il concentrato di limone io ho aggiunto vari cucchiaini del mio fino ad ottenere il sapore desiderato, quindi più degli 8 grammi che vanno bene se lo si compra già fatto e aggiungere la meringa in due fasi, nella seconda fase fare attenzione a lavorare dall'alto verso il basso per non smontare eccessivamente la mousse. Aggiungere piano la gelatina, sempre mescolando in modo regolare e, quindi, la panna semimontata. 



 Per la gelatina mango -passion fruit ( da una ricetta di Claire Heitzler)

210 g di purea di mango
40 g di succo di passion fruit
25 g di zucchero
2 g di agar-agar
4 g di gelatina granulare 200 Bloom + 20 g d'acqua
 Scaldare le puree di frutta a circa 40°C. Unire a pioggia lo zucchero mescolato all'agar-agar e cuocere a pieno bollore per circa 2-3 minuti. Fuori dal fuoco unire la gelatina precedentemente idratata con l'acqua indicata e scaldata al micro-onde. Colare in stampi da 18 cm per circa 1/2 cm di altezza. Conservare in frigo. La mia gelatina è risultata un po' troppo dura , quindi dovessi rifarla metterei un po' meno gelatina.



Per la glassa al mango-passion fruit (da una ricetta di Christophe Michalak)

380 g di purea di mango
55 g di purea di frutto della passione
110 g di zucchero semolato
10 g di pectina NH
200 g d'acqua
6 g di gelatina granulare oppure in fogli 
30 g d'acqua d'idratazione

Tenere un po' di purea di frutta per il montaggio del dolce. Mescolare la pectina NH allo zucchero. Idratare la gelatina con l'acqua di idratazione. Mescolare le puree di frutta, l'acqua e scaldare. Versare a pioggia  la pectina NH con lo zucchero e portare al bollore. 
Fuori dal fuoco aggiungere la gelatina idratata e mescolare. Conservare in frigo per un'intera giornata. Al momento, scaldare la glassa e usarla alla T di 35°C. La glassa ottenuta è veramente tanta, quindi per una prossima volta opterei per una mezza dose con questo stampo.


Per il disco biscuit:
1 uovo 20 gr. farina un pizzico di sale
Montare con le fruste l'uovo finchè il composto non "scrive", unire la farina, versare nello stampo imburrato e infarinato, cuocere finchè non è dorato.

Per la base di pasta frolla
150 gr. biscotti tipo digestive o frollini 80 gr. burro
frullare i biscott, unirvi il burro fuso, versare il tutto nello stampo pressando bene, mettere in frigo a rassodare.

Confit de Citron
buccia di due limoni 75 gr. zucchero 125 gr. succo di limone
Pelare i due limoni e mettere le bucce in acqua fredda, portare a bollore, gettare l'acqua e ripetere altre due volte. Scolare, unire lo zucchero, il succo e far ridurre lentamente a fuoco basso, ci vorranno circa 40 min., frullare bene ed ecco fatto!


Preparazione


Colare uno strato di mousse al limone all'interno dello stampo. Riporre in congelatore per pochi minuti. Adagiare al centro un disco di gelée di frutta e immediatamente sopra il disco di biscotto. Velare leggermente con uno strato di purea di frutta. Ultimare colando la restante mousse cercando di arrivare a 1/2 cm dal bordo dello stampo. Adagiare il disco di frolla e conservare in freezer per tutta la notte. Al momento, scaldare la glassa e velare tutto il dolce cercando di eliminare perfettamente l'eccedenza che è colata sul bordo inferiore. Conservare in frigo per un'ora. Decorare con cubetti di mango fresco ( sarebbe meglio tenere i cubetti di frutta in una busta sottovuoto con qualche cucchiaio di zucchero per almeno due giorni), qualche frammento di crumble , un paio di dischetti di cioccolato bianco colorato di viola e...tutto secondo gusto! Io ho utilizzato fiori di zucchero fatto per un altro dolce , mango e confettini d'argento.

 
Smell of Candy comes from the blog idolcidipinella.blogspot.it (freely extracted by Fresca Estate by Gino Fabbri)

I slightly amended doses and molds
This dose is for a 24 cm high 5.5 cm cake.
 
You need:

a biscuit disc 18 cm
a pastry disc base like the one for cheese cake 18 cm

Lemon mousse

For the Italian meringue made with the Kenwood Cooking Chef 210 g sugar 105 g egg whites
Stir for a minute the ingredients, bring to 120 ° , set to 3 speed ,press the pulse button. After reaching the temperaturemont it for one min., then set the thermostat to zero, set to maximum speed and press the pulse button mounting for about 17 minutes or until it reaches 45 °.

250g mascarpone
35 g of well-filtered lemon juice
8 g of concentrated lemon (prepared with the recipe Confit de Citron Philippe Conticini)
grated lemon peel
8.5 g of gelatin (+ 42.5 g water)
500 g of fresh cream partially whipped

Pull out of the fridge the mascarpone few hours before use it so that it is soft. Hydrate the gelatin with water and, then pass itfor a few seconds to micro-waves to obtain a perfect dissolution of the product. Tool the mascarpone very well and add the lemon juice, stirring to make smooth and soft dough. Perfume with zest and concentrated lemon I have added several teaspoons of mine, until i got the desired flavor, so more than the 8 grams which are fine if you buy it already done. Then add the meringue into two phases, the second phase to be careful to work from the top down . Add up the gelatin, stirring in a regular manner and, therefore, the cream.

 For the Passion fruit mango  jelly (from a recipe by Claire Heitzler)

210 g of mango puree
40 g of passion fruit juice
25 g of sugar
2 g agar-agar
4 g of granular gelatin 200 Bloom + 20 g water
 Heat the fruit puree to about 40 ° C. Combine sugar  with agar-agar add them to the fruits and cook at full boil for about 2-3 minutes. Off the heat, add the gelatin previously hydrated with water and heated few secs in the micro-waves. Pour into a 18 cm molds for about 1/2 cm in height. Keep refrigerated. My jelly was a bit 'too hard, so if I had to do it again I would put a little' less gelatin.


For the icing mango-passion fruit (from a recipe by Christophe Michalak)

380 g of mango puree
55 g puree of passion fruit
110g caster sugar
10 g of pectin NH
200 g water
6 g of granular gelatin in sheets or
30 g of water of hydration

Keep a little 'fruit puree for mounting the sweet. Stir pectin NH with sugar. Hydrate the gelatin with the water of hydration. Mix the fruit puree with the water and heat. Pour in NH pectin with sugar and bring to a boil.
Off the heat add the hydrated gelatin and mix. Store in the fridge for a day. At the time, heat the icing at 35 ° C.  The amount is really big so, so next time I would opt for a half dose with this mold.

For the biscuit disc:
1 egg 20 gr. flour a pinch of salt
Whisk the egg until the mixture is "writing", combine the flour, pour into buttered and floured mold, bake until it is golden.

For the base of pastry
150 gr. type digestive biscuits or shortbread 80 g. butter
blend the biscuits, add the melted butter, pour it into the pressing mold well, put in the fridge to harden.

Confit de Citron
zest of two lemons 75 gr. sugar 125g. lemon juice
Peel the two lemons and put the skins in cold water, bring to a boil, discard the water and repeat twice more. Drain, combine sugar, the juice and slowly reduce it over low heat, it will take about 40 min., Blend well and you're done!

Preparation

Pour a layer of lemon mousse inside the mold. Place in the freezer for a few minutes. Lay at the heart of a fruit jelly disc and immediately above the biscuit disc. Veil slightly with a fruit puree layer. Finish pouring the remaining mousse trying to get to 1/2 cm from the edge of the mold. Lay the pastry disc over it and store in the freezer overnight. At the time, heat the icing and veil the whole cake trying to perfectly remove the excess that is cast on the bottom edge. Store in refrigerator for one hour. Decorate with fresh mango cubes , a pair of colored white chocolate disks of purple and ... everything according taste!
I used sugar flowers that  i did for another cake and silver confetti.

lunedì 9 maggio 2016

Happy First Outlander anniversary to me!

Today is my birthday but it's also my personal first outlander anniversary, one year with this amazing tv show and it's creators, actors and with all the new people and friends I've met due to it!
It was exactly last year that I was celebrating my birthday with my friends, a sad birthday because I was having some problems with one one my best friends, a misunderstanding that had teared us apart, I felt so sad and alone, even if I was with them.
We were eating the cake I had made when I heard one of my male friend talking about a TV show, a wonderful series set in Scotland, with Highlanders, kilts, and awesome view of this country. I listened to him, I had heard Outlander's name before and decided that wasn't the show for me...but then he said "it's about a woman that goes back in time and meet some Highlanders that save her...." In that moment I realized he was talking about a series from one of my favorite book ever...whaaaaat? and that I didn't recognize it before as knew the book with the Italian name "La straniera". 
I went home and searched for the show and in the two days after I watched almost all the episodes, I saw from one to 10 from sure and it was love at first sight, with the show, with the actors (all the actors, come on, I know what you're thinking, of course I fell in love with Jamie/Sam because I never stopped loving Jamie Fraser since I first met him in 2001, but I love all of them) and since that day Outlander has become part of my life. it not only helped me in that sad period of my life, distracting me from my personal problems....
In fact, Thanks to it, trying to find information about the show and the actors, after having seen all the interviews on YouTube and read all that I've found on the Web, I arrived on Twitter as it seemed to be the social media where many of them were active and not only I started following them but I started finding a lot of new friends...some are online acquaintances, other are true,dear friends to me now, Italians and not only... I was not alone anymore!
And it really helped me a lot in the following months! but this is another story, I'll tell you about it on other time because thanks to outlander many things in my life has changed...
So today it's my first Outlander's anniversary, hope to have many others ( we're watching season 2, I hope to see all the books in tv)... 
And so happy anniversary to me! And thanks thanks thanks especially to Diana Gabaldon who I had the honor to meet in Bonn last November, to Ron D. Moore, to Terry Dresbach and Jon Gary Steele, to all the actors Sam Heughan, Caitriona Balfe, Tobias Menzies, Gary Lewis, Graham MacTavish, Duncan Lacroix, Lotte Veerbeck, just to names few of them, that are not only terrific talented actors but also beautiful persons, and I've been so lucky to meet some of them so i can say this because i know... Thanks to all cast and crew, especially Andy and Davie for all the laughs and selfies...
Thank you Outlander for this wonderful year together!