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How to cook Italian puff parfait? A dessert of fruit :.: Article 07.08.2019 at 21:00 :.: Article

The Italians Have is the concept of "dolce far niente" — sweet doing nothing, this is one of the postulates of the life of every real Italian. Here and in Italian cuisine is sweet — dolce — takes pride of place in the meal, it completes a leisurely dinner or Sunday lunch. Prepare puff fruit parfaits for your family, make them fall flavors! I found a recipe for a dessert in an Italian cooking magazine and decided to try to cook it. This dessert is very delicate, can be similar to pan the cat, but more creamy and airy with the scent of fruit. We will need: 600 g peaches (you can take the nectarines, and large plums or soft pear), 350 ml cream 33%, whites 3 eggs, 200 g sugar, ½ lemon, 4 g leaf gelatin. Photo: Anna Kudrin, a personal archive of fruit cut Half, remove seeds and peel. I took the nectarines and half for the mashed potatoes, didn't clear, so parfait the result is a beautiful light pink color. Grind fruits in a mixer, adding 100 g of sugar and the juice of half a lemon. Put the puree in a saucepan and slowly cook for 10 minutes, stirring occasionally. Photo: Anna Kudrin, a personal archive At this time, soak gelatin sheet in water for 5 minutes, then squeeze, add to the mashed potatoes, gently stir it to dissolve. You can certainly use regular gelatin in granules, then it should pour for 5 minutes in small amount of water (about 4 tablespoons), and then heat until dissolved. Do not forget that gelatin has a shelf life, it must be respected, otherwise the dessert can not zastynut. Let the puree cool down, and we will be cooking syrup. Of the remaining sugar and 65 ml of water to cook syrup to a temperature of 120 degrees or samples on the middle ball. This is probably the hardest part of the recipe for those who are not every day, cook syrup and understands his trials. Bring it to a boil and continuously stir until it becomes the consistency is almost like liquid jam. At the same time you have to whip the egg whites in a solid persistent foam. Add to the whites a pinch of salt, and it will go faster. Photo: Anna Kudrin, a personal archive When the syrup is ready, slowly pour it directly into proteins, continuing to whisk. Italians this technique is used often, it allows how to make proteins. Phew! I told you that this is the most difficult! Now everything is easier. Whisk the cream separately until thick foam. Connect all three masses: whipped cream, egg whites, fruit puree with gelatin. Here, the mixer is no longer involved — this is important! Use a spatula or big spoon. Promoseven gently to the ground as still air. Photo: Anna Kudrin, a personal archive Finely chop the remaining fruit. Photo: Anna Kudrin, a personal archive will Prepare a form for the parfait: it is necessary to lay a foil or baking paper. Photo: Anna Kudrin, a personal archive Pour a layer of the mixture in the form, gently spread the layer of fruit, repeat layers, add a final layer of mixture. Photo: Anna Kudrin, a personal archive Cools the parfait in the refrigerator for 3 hours, cut into slices and served. Photo: Anna Kudrin, a personal archive Is a parfait can be one of the layers of the birthday cake. The fruit can be cut into cubes and put into parfait simply mix all. Or you can bake thin crust dough, assemble the parfait on it and invite your girlfriends for afternoon tea. Definitely try to cook this mouth-watering dessert!...

This article describe tags: dessert recipes, Italian cuisine, dessert, parfait