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nougat parfait and rosemary-scented Muscat

Taste delicious enriched the scent of chocolate and unusual ingredients such as rosemary. Success
insured: those who have tasted it never fails to ask me to do it again. Perfect for lunch on New Year's Eve as the first time I prepared back in 2002.

Time: 40 '+ freezing

Ingredients for 6:
- 375 ml liquid cream
-
25 g sugar - 2 eggs
- nougat brittle
g 100 - g amaretti 50
-
50 g white chocolate - dark chocolate 50 g
- 1 shot of rum
- a glass of moscato
- 1 sprig of rosemary

Whip the egg yolks with sugar for 20 minutes in a water bath, removing the bowl from the heat occasionally to not cook the yolks.
Allow to cool and add rum, nougat and macaroons tritati.Montare separatamentela cream and egg whites and incorporate them gradually into the mixture gently.

Pour into individual ramekins and place in freezer for at least 8 hours.

before serving: Dissolve two chocolates separately in a water bath and diluted with moscato heated in a pan with the rosemary. Prepare dishes with a spoonful of white chocolate and dark chocolate, sprinkle with powdered sugar, garnish with a leaf of rosemary and reversing the mold.

Tips: as an alternative to individual molds, you can use a plum-cake mold lined with plastic wrap as shown in the photos.
When it's time to serve, unmold and slice the semifreddo briefly on the stove heating the knife blade.

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Ugly but good

Dolcetti delicious dried fruit and egg whites. Excellent
when you made a cake and do not know what to do with egg whites!

Ingredients:
4 egg whites (about 130 g)

250 gr caster sugar 250g chopped nuts (hazelnuts or walnuts)

Prepare the base of meringue, beat the egg whites with the sugar until you get a steady white cream.
Chop dried fruit and, in the case of nuts, toast, taking care not to burn them.
Embed the mixture into the meringue and bake in a water bath, stirring gently with a wooden spoon for about 20-25 minutes, so that the mixture takes on a pasty.

Spread a sheet of greaseproof paper on a baking sheet and form the cookies with the help of two teaspoons, one to collect a little of the compound and the other to slide the plate.

Do not get too generous spoonfuls and properly spaced piles, because then when cooking biscuits duplicate volume.

Bake at 150 ° C for 50 minutes. Use the ventilated moved away or leave the door slightly to let out steam.
the cooking must be slow and low temperature to evaporate the water contained in egg whites.

Tips: is sweet that you retain moisture for a long time but fear: store in a tin box.

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The water do bubble blog blog

Welcome.
Yet another new blog of the kitchen. Why?
a huge passion for cooking
so strong that not enough cooking
not enough to make you happy friends,
must go further, and Share.

Here I am.
quick and easy recipes, recipes for the holidays,
recipes with simple ingredients and recipes sought.
Recipes, recipes told, photographed recipes.
With the help of those who, as my dear D, and will help cut
with time between the busy schedule.

be patient if the updates are not daily and
leave your mail ,
will alert whenever the blog deserves
a new peek.

I recommend you try and let me know,
Happy reading! Marzia

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Panettone Loaf

That the cake was a recipe that inspired me to start producing and using the yeast. Already last year, with the yeast far too young, had come appreciable. This year has definitely improved.

Recipe from where I started, and I try to follow quite closely is that reported by fiordivanilla in turn taken up and adapted by the Sisters Similar .

not transcribe the recipe, which is already very detailed and full of tips and suggestions (hope that does not disappear). It only transcribe the full list of ingredients, useful to make sure you have everything you need, and go out shopping:

• 50g yeast 500g of flour for the refreshments of the yeast
• 550g + 270g of 00 flour strength
• 130g + 50g
• sugar 140g +140 g butter
• 6 + 6 egg yolks
• 25g milk powder 350g
• use sultanas 125g candied orange peel
• 125g candied citron
• 10g
• salt 10g honey 10g malt
• 1 vanilla pod
• 3 forms of paper panettone 750g. I actually use those to 500g. With these doses, I have come 4 500g (I could also take a bit 'larger), and 3 of 100g.

As you can see, it uses several egg yolks, and many do refreshments. What to do with egg whites and the yeast discarded after each refresh? Here are some ideas in order:

• Baguette with yeast
• egg omelette
• Amaretti