Red fruit Cake with Ricotta and lemon tart
Ingredients for 10 people (23cm removable ring shape):
Sponge cake:
4 eggs
1/3 cup of sugar
1/3 cup of flour
2 spoon sugar soup to sprinkle
Syrup:
500g frozen berries 1 cup of sugar
1 teaspoon of lemon juice
Cream:
6 gems
160g (almost 1 cup) sugar
80ml water (almost 1/2 cup)
9 sheets of colorless gelatin (or 18g - 1 1/2 pack gelatin powder)
1/3 cup fresh cream
500g Italian ricotta
zest of 1 Tahitian lemon
juice of 1 1/2 lemon tahiti
400ml (1 2/3 cup) chilled fresh cream
Finish:
12 strawberries, mint leaves
Procedures to prepare it:
Syrup: put the fruit already thawed with the sugar in a blender and beat. Strain on top of a pan, bring to a boil, turn the heat down, add the lemon juice and leave on low heat for 15 minutes. Remove from heat and when it is cold, beat with the mixer to make the syrup very smooth. Reserve.
Make the sponge cake: preheat the oven to 160C. Grease and cover with baking paper a large form (30 x 40cm). Grease over the baking paper too. Beat the egg whites until stiff, add the sugar, beat another 1 minute and add the egg yolks 1 to 1. Leave to beat another 4 minutes. Remove from an electric mixer and add the sifted flour. Stir with fouet to incorporate. Place in the pan and bake for 10 minutes. Remove and let cool.
Place the egg yolks inside the mixer bowl. Place the water and sugar in a saucepan over medium heat. When the syrup is in a wire stitch (be careful not to over-stitch) remove it from the heat, turn on the mixer and put the wire over the egg yolks. Leave beating for 10 minutes.Place the gelatin sheets in ice water for one minute until they soften. Squeeze out the water and put the gelatin in a pan with 1/3 cup of cream (DO NOT BOIL) just warm it and it will dissolve. Turn off the heat and reserve. Whip the cream into a whipped cream. Reserve.
Delicious homemade mayonnaise, without comparison with the industrialized one!
Ingredients:
2 egg yolks (40g)
salt and pepper to taste
30g (1 tablespoon) of Dijon mustard
300ml sunflower oil
30ml (2 1/2 tablespoons) of white vinegar
Tahitian lemon drops
2 tablespoons chopped parsley
1 crushed garlic clove (optional, I didn't add it)
Procedures to prepare it:
Place the salt and pepper to taste at the bottom of a tall, small bowl. Add the egg yolks and mustard and beat with the fouet for 1 minute. Now important: put the oil on the wire WELL SLOW while beating with the fouet VIGOROUSLY. If you get tired (normal), you stop beating to rest your arm and also stop adding oil. Then continue to beat (vigorously) and put the oil (always on wire slowly). The result is worth the effort: it thickens and becomes very creamy.
At this point add the vinegar and mix well. Place the lemon drops and set the salt and pepper. Now with a spoon put the chopped parsley, stir and it is ready to serve. Keep in the refrigerator. I always recommend looking at the date on the egg carton and buying the freshest ones. Apesar️ despite saying that you can store up to 3 days in the refrigerator, I do it when it is time to use it and what was not consumed I discard it for warranty. For having raw egg.
Piemontese rice, fast and tasty dish.
Ingredients for 3 people:
1 cup of parboiled rice (raw)
1 small clove of crushed garlic
2 1/2 cups of water 70g (1 cup) of sliced Paris mushrooms
40g (1/4 cup) of cooked ham cut into small cubes
40g (1/4 cup) of frozen peas
180ml (1 cup) of fresh cream
50g (1/2 cup) of grated mozzarella cheese
30g (1/3 cup) of freshly grated Parmesan cheese
Salt and pepper.
Procedures to prepare it:
Rice: put oil in a small pan, add the garlic and then the rice (do not wash) and stir well. Add 2 cups of hot water and salt to taste. After 5 minutes add another half cup of water and cover the pan. Leave to cook for approximately 10 minutes until ready. Reserve. Scald frozen peas in hot water. Strain and reserve. In a very hot frying pan add olive oil and place the sliced mushrooms. Fry for 3 minutes until slightly golden. Add the blanched peas and small cubed ham. Add 1 cup of fresh cream. Lower the fire.
Place the ready-made rice in the pan with the mushrooms, ham, peas and sour cream and stir to incorporate the rice. Add salt and pepper to taste, stir well. Add the cheeses, stir and serve immediately. It must be wet when serving. it is served, traditionally, with wooden sauce medallion
Good one