Getting Squash Lessons In Nyc

TOTEM TO FRESH RASPBERRIES and custard flavored with lemon











excuse the absence! But listen, listen, STO finally realized my dream! I am following a course FA-VO-LO-SO PASTRY WITH A TEACHER WHO IS REALLY THE PASTRY !!!!!! I'm so happy BUT SO HAPPY THAT GO TO WORK EVEN MORE 'willingly ...' cause I know THEN AVRO 'LESSON or I'll have' DO HOMEWORK !!!!! EXPERIMENTING The cleverness OF MY TEACHER AND 'MIND-BLOWING! DA Scapecchi!! A REAL SATISFACTION FOR THE EYES! AND I WILL TRY 'TO ABSORB THE MORE' MAY HAVE NEVER BEEN SO ..... 'CAREFUL WHEN IT WAS NOT EVEN IN SCHOOL OF MY PROMOTION!
BUT YOU CAN NOT IMAGINE MY HAPPINESS 'FINALLY I CAN DO SOMETHING THAT I REALLY LIKE AND NOT JUST WHAT YOU NEED TO DO TO DO OE! NOT I think we'd be able, usually when I really care about something, something else gets in the way AND EVERYTHING IS GOING to the dogs!

But 'nuff said ....." NOT PRINT A MICA HERE COMES THE FA Lumago NTEL stubborn! "

THIS SEMIFREDDO I did for THE MOTHER OF MY AUNT ELA MOROSO last weekend

INGREDIENTS:
FOR THE SPONGE:

• 75 gr.
• sugar 75 gr. flour 3 eggs
• 18 gr. starch
• a hint of vanilla

FOR CREAM:

• pint of milk
• 5 egg yolks 100 gr.
  
• sugar 60 gr. flour
• 2 gr. isinglass
• rind of half a lemon

FOR FRESH RASPBERRIES:

1. 400 gr. raspberry
2. 150 gr.
3. 50 grams of sugar. Water
4. vanillin
5. 14 gr. isinglass

FOR THE BATHROOM:

1. 50 gr. of raspberries that will shake
2. 30 gr.
3. water 2 tablespoons kirsch or maraschino

FOR THOSE WHO WANT TO Decor (WHY NOT ME 'BY THE BOWL AND my mother in law was a little' COMPLICATED BRING BACK THE FRUIT)

1. 
   
2. raspberries icing sugar

PROCEDURE:

1. prepare the sponge: Whisk eggs and sugar flavored with vanilla
3. We incorporate starch and flour (sifted) Mix gently
5. Pour into a mold for plum-cake
   
6. Bake at 175-180 ° for 20-25 '
7. Turn out and cool
8. prepare the cream: Heat the milk with lemon and 20 r. sugar
9. leave to infuse for 40 '
10. Soak gelatin in cold water
    
11. Whip the egg yolks with remaining sugar to eggs
12. We incorporate the flour from lattte
13. We remove the lemon peel and pour the mixture of
14. Mix eggs and put back on fire (medium heat)
15. Stir until thickened
16. withdraw them from the fire
    
17. We combine the gelatin mixture to hot cream and mix well
18. Let cool and cover with plastic
19. prepare the fresh raspberries: Soak gelatin
20. Bake raspberries with water and sugar for 1 minute
21. Put all in blender and blend with the vanilla
22. Let us all with the shake colander
23. We remove from 50 gr. (We will need to get wet)
24. Take, again, shake the 3 teaspoons in a tegamello that put on the fire and where we dissolve the gelatin
25. Combine gelatin and mix the rest of the smoothie
26. Prepare the syrup: Take our 50 gr. to shake, uniamoli water and bring to a boil on the stove
27. Boil for 2 minutes
28. Remove from heat and let 'liquor chosen
29. Let cool
30. Mounting parfait: bathe the mold for plum-cake with water and lined with plastic wrap
31. pour into the fresh raspberry keep aside 8 tablespoons
32. frezeer Put in at least 20 '
33. Meanwhile, we cut our sponge cake into two parts of a slightly thicker 'other
34. Rifiliamone edges and the surface
35. Place the sponge on the thinnest of fresh raspberries and wet the surface with the wet
36. Versiamoci cream and put back in for another 10 frezeer'
37. Versiamoci then the fresh raspberries, which you should put back in again for another 10 frezeer '
38. bathe another layer of sponge cake and put it on the cake, the wet part to the filling
39. Cover with foil and keep in refrigerator for 8 hours
40. put on a plate on the plate and the surface decoriamone Dust the surface with the raspberries with the sugar veil as if it was snowing!

good appetite at all !!!!! let me know and I recommend the words "magic and sorcery"