Dessert suggestion
Ingredients for 10 people (bread form 28cm x 11cm x 7.5cm):
400ml chilled fresh cream
230g (2/3 cup) dulce de leche in paste
1 teaspoon of vanilla essence
12g (1 envelope) flavorless powdered gelatin
2 tablespoons of water
G 300g champagne biscuit
2 1/2 cup milk
1/3 cup of Port wine
200g chopped nuts (stuffing and decoration)
3 tablespoons of powdered chocolate
Procedures to prepare it:
Cover your shape with plastic film, leaving a leftover plastic at the edges (wet the shape so the plastic adheres easier). Place the gelatin in a bowl and pour the water. Wait 2 min, put in the microwave for 15 seconds (do not boil). Reserve. Beat the cream until firm peaks (be careful not to beat too much). Remove from mixer and mix the dulce de leche, gelatine and vanilla. Mix gently with a spatula and set aside.
In a deep dish mix milk and Port wine. Moisten the cookies one at a time (drain the excess milk well) and arrange on the bottom of the pan. Cover with half the cream and sprinkle with nuts. Put another layer of cookies, cream and nuts. Place the last layer of biscuit, cover with leftover plastic wrap and refrigerate for at least 3 hours. Unmold the serving platter, remove the plastic wrap, cover the sides of the pave with the chopped walnuts and sprinkle on top with the chocolate powder. Then serve. Leave to sprinkle the chocolate just before serving.
Pumpkin risotto with dried meat
Ingredients for 6 people:
400g arboreal rice
1.5 liter beef broth (1 onion, 1 carrot, 1 celery stalk, 200g meat, 1 tablespoon of vinegar, pinch of salt and 1 liter of water)
500g dried pumpkin already cut into cubes
1 tablespoon chopped fresh rosemary (plus 1 branch for decoration)
2 chopped onions
1 chopped garlic clove
2/3 cup (175ml) dry white wine
300g dried meat already desalted
1 cup (80g) grated rennet cheese
2 tablespoons (30g) of chilled butter cut into cubes
salt and pepper to taste
Procedures to prepare it:
Prepare the broth: saute the vegetables and meat in the pressure cooker for 5 minutes in olive oil. Cover with water, add salt, vinegar and count 15 minutes of pressure. Strain and reserve. In the same pressure cooker, place the desalted dry meat, cover with water and count 30 minutes from when the pressure was reached. When opening the pan, strain and reserve the strained water. Put this water together with the broth. Reserve.
Shred the dried meat by removing fats and nerves. In a frying pan mix butter and oil (1 spoon each and fry half of the chopped onion. Add the shredded meat and fry until crispy (8 minutes). Reserve. Place half a chopped onion in a pan with olive oil, add the garlic, stir, put the diced pumpkin, the chopped rosemary and 1/4 cup of water. Salt to taste. Cover and cook on low heat until dismantled (12 min). Beat with the mixer, let another 5 min low heat p dry the pumpkin and reserve.
In the risotto pan add olive oil, fry a chopped onion, add the rice, stir. Add white wine, as soon as it boils, add the conch shell broth. Depous for 5 minutes put the pumpkin one spoon at a time, little by little. After 12 minutes from the beginning of the risotto add the fried meat (reserve a little to put on top at the end). After 17 min, put the grated cheese, stir to melt, put the cold butter, turn off the heat and cover. After 2 minutes, open the lid, stir, sprinkle with dried meat on top and decorate with a sprig of rosemary. Serve immediately.
Nice article thank you