Chocolate pie and Passion fruit, perfect combination!
Ingredients for 6 people
Base:
G 210g chocolate wafer biscuit
100g melted unsalted butter
Chocolate Filling:
80g chopped milk chocolate bar
40g choc half bitter chopped bar
50g unsalted butter 2 eggs
G 60g sugar
Passion fruit cream:
400g passion fruit pulp (approx 4 passion fruit)
100ml water
1 tablespoon concentrated passion fruit juice
100g sugar
20g (2 tablespoons) cornstarch
1 egg
50g sugar
20g unsalted butter
1 1/2 sheet of colorless gelatin (or 4g of powdered gelatin)
Procedures to prepare it
Preheat the oven to 180C. Place the cookies in a Zip bag and knead well. Place in a bowl and add the melted butter. Mix. Place on the baking sheet and with hands tighten well and line the bottom and sides. Reserve.
Melt the chocolates with the butter in a double boiler, stirring constantly. Reserve. Beat the eggs with sugar until creamy and whitish. Gradually add the melted chocolate to the egg mixture, stirring with the fouet. Place this chocolate mixture on top of the biscuit base and place in the preheated oven for 8 minutes. Remove and let cool.
Reserve some passion fruit seeds for finishing. Place all passion fruit pulp, concentrated juice and water in a blender. Beat well, strain (fine sieve) in a pan. Add the sugar to the juice and as soon as it starts to boil add the 2 tablespoons of cornstarch dissolved in water. Stir until boiling and creamy. Remove from the pan and set aside. Beat the egg with sugar until creamy and whitish. Add this beaten egg to the bowl with passion fruit cream. Return this mixture to the pan and heat over low heat (do not boil). Place the gelatin sheet and a half in the ice water, as soon as it softens, squeeze out the excess water and put in the passion fruit cream in the pan. Turn off the fire. Add the butter and stir. Flip this cream over the chocolate layer of the pie. Freeze for at least 1 1/2 hours. Decorate by placing the reserved seeds (remove the filaments) on top of the cake. Serve chilled.
Beef rib with Polenta
Ingredients for 6 people:
1.7kg of beef rib with bone
1/2 tablespoon of flaked salt (or coarse salt)
1/2 spoon smoked flaked salt soup (if you don't have this salt, add coarse salt)
1 large clove of crushed garlic
1 tablespoon olive oil
3 tomatoes cut into cubes without seeds
1 onion cut in half moon and then in half
1 chopped chili pepper without seeds
3 crushed garlic cloves
2 tablespoons of tomato extract
2 tablespoons chopped fresh basil
1 tablespoon fresh thyme
1/2 cup dry white wine
2 cups of water
1 1/2 cup pre-cooked cornmeal
6 cups of water
1/4 cup grated Parmesan cheese
50g butter.
Procedures to prepare it
Mix the 2 types of salt, garlic and olive oil. Pass this mixture on the rib. Place on a baking sheet, close tightly with 2 sheets of aluminum foil and place in a preheated oven at 180C. After 2 hours, open the aluminum, turn the meat over and place 1/4 cup of water on the baking sheet. Close again with the 2 aluminum foils and return to the oven (same temperature) for another 2 hours. Remove and let cool.
Do When cold enough to handle, shred all meat, discarding bones, nerves and fat. Cut the meat with the knife so that the strips are not so long. Reserve. Remove the fat that has hardened on the baking sheet with a spoon and discard. Place the pan on the stove top, turn on the heat, place the white wine and scrape the bottom and sides of the pan to get all the rib taste. As soon as it boils, add 2 cups of water and scrape until all the crust is removed. Turn off the heat and reserve.
Place a drizzle of olive oil in a pan and fry the onion. When it is golden brown, add the garlic, the pepper and stir it. After 2 min, add the diced tomatoes, stir and add the meat. Stir. Put the tomato extract, stir and then the broth made on the baking sheet. Add basil and thyme. You DO NOT need to add salt because the broth is already salty. Stir and leave on low heat while preparing the polenta.
Place 6 cups of water and 1 1/2 cups of pre-cooked cornmeal. Stir to dissolve the cornmeal before lighting the fire. Cook without stopping stirring until it boils and then lower the heat and let it cook for 10 minutes. If piling up, pass the mixer. Add Parmesan cheese, butter and a little salt (remember that the meat is well seasoned). Serve by placing the polenta on the plate and top with the rib ragout. Serve immediately.
Yummy 😋