tag:blogger.com,1999:blog-74857896743328548112024-03-12T22:04:48.479-07:00TheTastyFoodHi! My name is Marcello Valerio, welcome to the tastyfood desserts and pastry blog. This is a blog I created to keep a log over my experiments in the kitchen (and I hope the recipes will work for you as well)!Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7485789674332854811.post-552397513748295982020-07-27T06:09:00.003-07:002020-07-27T06:12:23.056-07:00Mascarpone Cheesecake Gluten FreeCheesecake Nr. 4 - Mascarpone Hybrid Cheesecake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsANE5scDDiCyOySOCDHmz0GMg7GWX5f8rPeZJZRki_nUsnjN3ME331RW0dqRhZA04xX1f-hcd5w_4FcyyxIJJNoSJTx21wMZRm7qqGdP1BxCyu6qWapPJ_IILzPtc4s8GdwTVmWF5UNk/s1600/IMG-1017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsANE5scDDiCyOySOCDHmz0GMg7GWX5f8rPeZJZRki_nUsnjN3ME331RW0dqRhZA04xX1f-hcd5w_4FcyyxIJJNoSJTx21wMZRm7qqGdP1BxCyu6qWapPJ_IILzPtc4s8GdwTVmWF5UNk/s320/IMG-1017.JPG" width="320" /></a></div>
Base:<br />
Ground Nuts (almonds or mixed) - 2-3 - dl- depending on how thick you want it<br />
couple of crushed amaretti (optional)<br />
1-2 tbs brown sugar<br />
sesame seeds (optional)<br />
2 tablespoon butter (melted or room temp)<br />
1/2 of an egg white<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDjqYrgmTiLw3G-PtwLg3IQVAvPYrAibXf0XJM8dORsI_900TQcsahnjLbwrui3z67FGqDKaxYBFwGjXGmt3NV_cXcjqfhICQTaD7XNMRNK_hR2A0dsr6Yy6soE6mHKDeMu3jxXDMimo/s1600/IMG-1020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDjqYrgmTiLw3G-PtwLg3IQVAvPYrAibXf0XJM8dORsI_900TQcsahnjLbwrui3z67FGqDKaxYBFwGjXGmt3NV_cXcjqfhICQTaD7XNMRNK_hR2A0dsr6Yy6soE6mHKDeMu3jxXDMimo/s320/IMG-1020.JPG" width="240" /></a><br />
Mix together ingredients, press into lined (parchment paper) cake tin. Bake at 150 degrees fan oven for 15 minutes or lightly browned/caramelized. As it is baking mix together cheesecake mix below:<br />
<br />
250gram mascarpone (room temp)<br />
250gram creamcheese (room temp)<br />
60-80 gram sugar<br />
lemonjuice to taste<br />
vanilla to taste<br />
2 eggs, plus the rest of the egg used for the base (so almost 3 eggs)<br />
1/2 teaspoon cornstarch mixed in a little water (prevents egg from curdling when baked)<br />
<br />
BEAT sugar and eggs, then add rest of ingredients. Add to cake and reduce oven temp to 100 degrees. Bake til set.<br />
<br />
Lastly add 1,5 dl sour cream at room temperature, spread on top of cake. Bake for 5 minutes and turn of oven. Leave til cool and put in fridge overnight.Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-24453936165052722772020-06-01T05:36:00.001-07:002020-06-01T05:43:15.845-07:00Gl.free - Vanilla Cheesecake nr 3<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxU0ylKpW_UoFz6dak8wYgOPTspqaapKoKmg_NibrUBIx-sYufwgo_igncgLtYa8icnogj7TcdCDIsD5t8UAgWtKRrnV6Jtqcd8Ca-IFKIcgkjjVGSdDZFDBIZ35J5jv1J6uAJomxY6Q/s1600/IMG_0544.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxU0ylKpW_UoFz6dak8wYgOPTspqaapKoKmg_NibrUBIx-sYufwgo_igncgLtYa8icnogj7TcdCDIsD5t8UAgWtKRrnV6Jtqcd8Ca-IFKIcgkjjVGSdDZFDBIZ35J5jv1J6uAJomxY6Q/s320/IMG_0544.JPG" width="320" /></a><br />
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<div>
The tastiest base til now.</div>
<div>
<br /></div>
<div>
This time the base consists of:<br />
<b>"almond crumb base"</b><br />
55g butter (should probly cut down to 40 or add more egg white)<br />
2 or 2,5 dl almonds approx.<br />
30g brown sugar<br />
1 tps egg white ( could be upped to halv an egg white)<br />
<br />
Mix together and put into base and bake for 10 minutes.<br />
<br />
<i>Add <b>filling:</b></i><br />
<i><b><br /></b></i>
<i><b>beat together;</b></i><br />
2 eggs,<br />
350g cream cheese<br />
1 dl cream<br />
80 gram sugar<br />
vanilla essence<br />
<br />
Add filling to base. Bake til "jiggling as a whole" at 100 degrees in fan oven - add <b>sour cream mixed with vanilla sugar topping (</b>sour cream and a bit of vanilla essence and a tsp. of sugar) - and bake a further 10 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYe_ObUg8OJm8fBGrfuiXX1_mvKHAEeViuYQuIqOXoTX2B1vxKQynlMv7T8g5EmI4PA2e_yLepCM4WRtwFPx_dneo2WugMC6YiegExyGzpbmEs-Gax7HFFD7RQpfCn7148So8gI-OLJs/s1600/IMG_0543.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYe_ObUg8OJm8fBGrfuiXX1_mvKHAEeViuYQuIqOXoTX2B1vxKQynlMv7T8g5EmI4PA2e_yLepCM4WRtwFPx_dneo2WugMC6YiegExyGzpbmEs-Gax7HFFD7RQpfCn7148So8gI-OLJs/s320/IMG_0543.JPG" width="320" /></a><br />
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Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-27277746156531266402020-06-01T05:01:00.001-07:002020-06-01T05:40:16.350-07:00Gluten free cheesecake 2 - salted caramel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zd882RhtNIbX0SiFRTM40sDaPjtTB-vdk0vDW5OHuldepjfNd9SXXSIYKE3TC0exqn_iRFPoK5Ie_Abw0uHMZ7Mg96tmK6jn_Hq48futQVydtq7Aa2Xz7XYdIod-LZl35fPLgjhJUds/s1600/61193410559--47BF439C-A237-4B98-AD29-D863CEFB8945.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zd882RhtNIbX0SiFRTM40sDaPjtTB-vdk0vDW5OHuldepjfNd9SXXSIYKE3TC0exqn_iRFPoK5Ie_Abw0uHMZ7Mg96tmK6jn_Hq48futQVydtq7Aa2Xz7XYdIod-LZl35fPLgjhJUds/s320/61193410559--47BF439C-A237-4B98-AD29-D863CEFB8945.JPG" width="240" /></a><br />
<br />
So, for this cheesecake I tried a different approach, making the base more like a macaroon.<br />
<br />
<b>Base:</b><br />
1 egg white<br />
15 g sugar - beat these two together til stiff peaks (add cream of tartar, a pinch, if u have it).<br />
<br />
then add these:<br />
30g powdered sugar<br />
110 almonds<br />
20g butter<br />
<br />
bake at 150 degrees C- for 10 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6R8FJqTk02p3lfimFDnJyzZNaeq5_iH73ln_DW20bZAUy9GSEIQzD1yFJgNG4qmQxhe6SvbhwPMI8sMI7lfitV0EW4VbnfBtBb6HMthKwOZxFXg7AX7pkS7h0ck-_dGMzpYtMpYumQxE/s1600/IMG-0998.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6R8FJqTk02p3lfimFDnJyzZNaeq5_iH73ln_DW20bZAUy9GSEIQzD1yFJgNG4qmQxhe6SvbhwPMI8sMI7lfitV0EW4VbnfBtBb6HMthKwOZxFXg7AX7pkS7h0ck-_dGMzpYtMpYumQxE/s320/IMG-0998.JPG" width="240" /></a><br />
<br />
<b>filling:</b><br />
350g cream cheese<br />
1,5 dl cream<br />
2 eggs+1 yolk<br />
1/2 tsp cornstarch<br />
lemon juice<br />
<br />
mix together and add to base, bake at 100 degrees til "wobbly but sticking together". Add sour cream topping, just plain sour cream and bake a further ten minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZgr7cBUDU1mtQwbf_GM2X1h2CBjnmznopMpFWlMB4bZAhtwi0iJvbloFX8VN2II40Jbp4nWTHkLU37kLbYsf63nwfRxejAm0yUBdguOacKEHEq0DNLb9g07KtZOFqwl8lzO8AcQjSeo/s1600/IMG-1001.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZgr7cBUDU1mtQwbf_GM2X1h2CBjnmznopMpFWlMB4bZAhtwi0iJvbloFX8VN2II40Jbp4nWTHkLU37kLbYsf63nwfRxejAm0yUBdguOacKEHEq0DNLb9g07KtZOFqwl8lzO8AcQjSeo/s320/IMG-1001.JPG" width="320" /></a><br />
salted caramel topping:<br />
30 g sugar, 20g butter, 20g cream-<br />
start with only sugar in pan, when it starts to go "orange/brown caramal" turn down heat, add butter and cream. Mix together, if lumps in there, boil and add a little water or more cream/butter. Let cool down til room temp.<br />
<br />
Drizzle this over....the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nRE_AZbD-55lt8VRcGhgCHjwIwPXn8ntiFL8fmryuPYxGwk55OvophXzBlXXGZP4Ge1DaBagHAFu-tHpc8vphbk5QEJceq2qc9knIFSAvpgFSbOLLT2EUPvIz5T47NGpKR8oq3A8DJw/s1600/IMG-1002.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nRE_AZbD-55lt8VRcGhgCHjwIwPXn8ntiFL8fmryuPYxGwk55OvophXzBlXXGZP4Ge1DaBagHAFu-tHpc8vphbk5QEJceq2qc9knIFSAvpgFSbOLLT2EUPvIz5T47NGpKR8oq3A8DJw/s320/IMG-1002.JPG" width="320" /></a><br />
<br />Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-88017797130615865162020-05-05T05:25:00.004-07:002020-05-05T05:32:33.120-07:00Gluten Free - Almond Base- Cheesecake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUtBodZVw7v5V3BHqQb39PwTI3VufBYaR7evrsZCgwbj5Uvhu27Kb_gRNqpIysKscBBNtDXY5lqzAO829QmH4gStEy0rA1BjU5myGbYt4Z2w8tRCXzzOVR620812Z8xwcoGWcJdOkRWM/s1600/IMG-0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUtBodZVw7v5V3BHqQb39PwTI3VufBYaR7evrsZCgwbj5Uvhu27Kb_gRNqpIysKscBBNtDXY5lqzAO829QmH4gStEy0rA1BjU5myGbYt4Z2w8tRCXzzOVR620812Z8xwcoGWcJdOkRWM/s320/IMG-0983.JPG" width="240" /></a></div>
<br />
<b>How </b>can you make the ultimate cheesecake base - gluten free?<br />
I never really dug the digestive flavour and often cheesecake bases were soggy or to buttery.<br />
Time to experiment.<br />
What is it about?<br />
The texture, opposite to the creaminess of the custard. Something with a little bite and crunch.<br />
Let´s go for almonds.<br />
<br />
<b>Suggestion:</b><br />
<br />
3 dl almonds<br />
40g butter<br />
1 egg white<br />
2 tbs. brown sugar<br />
pinch cornstarch, 1/4 tsp<br />
1/4 tsp rice flour<br />
1 dl oat meal flour mix (oat meal, sesame seeds, "havrekli", in Norway grocery store- havrekli which is a kind of oatmeal fibre)<br />
few sesame seeds sprinkled on top<br />
<br />
Bake on 140 degrees centi- til a little crispy on surface, about 15 minutes or so. Check it.<br />
<br />
<b>Topping: </b><i>beat together in no particular order.</i><br />
375g cream cheese<br />
1 egg, 2 yolks<br />
1tbs sour cream, 1 tbs milk<br />
1/4 tsp cornstarch (mix it out with a tiny bit of water)<br />
110g sugar<br />
5-10 g butter<br />
<br />
<b>Bake </b>for about 90 minutes on a 100 degress centi in a fan oven.<br />
<b>Then add </b>2dl sour cream mixed with a tbs of maple suryp/whatever sugar sweet thing u got<br />
and bake for a further 15 minutes. Turn off heat and leave in oven for some hours til cool. <b>V-o-i-l-a.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlUy6paw_XWdmTRfdeNmhtKwJgStOrDU5IcHY7ELJHu6XrB_ft5JkfZJVDYMBzNi7M0LNnm7_p1V2VMB05xkbYq9qasaMU5VDobEeNnn7DfD8rGzDKRloF08xnT62Y_MG4U-F3pv65MI/s1600/IMG-0986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlUy6paw_XWdmTRfdeNmhtKwJgStOrDU5IcHY7ELJHu6XrB_ft5JkfZJVDYMBzNi7M0LNnm7_p1V2VMB05xkbYq9qasaMU5VDobEeNnn7DfD8rGzDKRloF08xnT62Y_MG4U-F3pv65MI/s320/IMG-0986.jpg" width="320" /></a></div>
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<i>Notes:</i><br />
The base was functional. But not quite tasty enough. Still better than the digestive and held very solid together. Suggestion for next time:<br />
<br />
3 dl almond meal/ground almonds and or another nut flour<br />
40-50g butter<br />
3-4 tbs brown sugar<br />
maybe...<br />
1 tbs egg white<br />
<br />
<span id="goog_924141627"></span><span id="goog_924141628"></span><br />
<br />
mmmm<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_s5mhon5uWPNVlHbibWLEWUtCgee8IiiGfUhfmd9lt7GBZ0kwX_QzxS8tKTVexow8EtSkgYk48nMufzlKG9w1ppbxkJ5JYzhflGzn7AB_ifzJoIAYHVgKCgrtmrMuoupdEmJ2GiwpU0M/s1600/IMG-0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_s5mhon5uWPNVlHbibWLEWUtCgee8IiiGfUhfmd9lt7GBZ0kwX_QzxS8tKTVexow8EtSkgYk48nMufzlKG9w1ppbxkJ5JYzhflGzn7AB_ifzJoIAYHVgKCgrtmrMuoupdEmJ2GiwpU0M/s320/IMG-0987.JPG" width="320" /></a></div>
<br />Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-24004881586011951032017-08-20T05:46:00.000-07:002018-02-18T16:10:12.164-08:00"Chocolate Indulgence Cookies"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQM9N4YFGL8Q9uAeW71o7QeDyFyIxfz5HrJMIf_UHgvnuWIKaFdUqspFebha8wYvERyfStX7d86ZKgK21GYm3CCkp-Q87Q5MabnXQ5v4bITRtQDHydyNW-Mtc_X092ahipI5vbuRV6xos/s1600/DSCF4072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQM9N4YFGL8Q9uAeW71o7QeDyFyIxfz5HrJMIf_UHgvnuWIKaFdUqspFebha8wYvERyfStX7d86ZKgK21GYm3CCkp-Q87Q5MabnXQ5v4bITRtQDHydyNW-Mtc_X092ahipI5vbuRV6xos/s320/DSCF4072.JPG" width="320" /></a></div>
<br />
This recipe comes from Alice Medrich:<br />
<br />
<b>1. Melt in the micro:</b><br />
<span style="background-color: #b45f06;"><br /></span>
<span style="background-color: #b45f06; color: #4c1130;">112grams bittersweet choc (53-60% Cocoa)</span><br />
<span style="background-color: #b45f06; color: #4c1130;">14 grams butter</span><br />
<br />
<br />
<b>2. Mix together the ingredients below over a bowl of boiling water until lukewarm to touch:</b><br />
<br />
<span style="background-color: #bf9000;"><span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">50g sugar</span></span><br />
<span style="background-color: #bf9000; color: #4c1130;">1 egg</span><br />
<span style="background-color: #bf9000; color: #4c1130;">vanilla to taste</span><br />
<span style="color: #4c1130;"><br /><b>3. Now mix the egg mixture into the chocolate mixture.</b></span><br />
<span style="color: #4c1130;"><span style="background-color: #bf9000;"><br /></span></span>
<span style="background-color: black; color: #fce5cd;"><b>4.</b></span><br />
<span style="color: #4c1130;"><span style="background-color: #bf9000;">Add 18g flour</span></span><br />
<span style="background-color: #bf9000; color: #4c1130;">and 90grams chopped choc. and 1 dl nuts</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;"><b>Bake at 175 Degrees for 12-14 minutes.</b></span><br />
<span style="color: #4c1130;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUeHCnnyWj-omjHsNVDMkrllEgQYkvR4k_l6IThbdswESa3Qv5UQ4MKqBdRV2QvdMLDwRFFq4t3p1nbsCqmMDvsjZlyWPZcOA7_mzm5cgFOur6Zo27Zdgw6u6rXSUL9LE3CqJ3aqMVaM/s1600/DSCF4071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUeHCnnyWj-omjHsNVDMkrllEgQYkvR4k_l6IThbdswESa3Qv5UQ4MKqBdRV2QvdMLDwRFFq4t3p1nbsCqmMDvsjZlyWPZcOA7_mzm5cgFOur6Zo27Zdgw6u6rXSUL9LE3CqJ3aqMVaM/s320/DSCF4071.JPG" width="320" /></a></div>
<span style="color: #4c1130;"><br /></span>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-26511111381273310502017-07-21T07:08:00.000-07:002018-02-19T17:24:17.624-08:00"Plain Fudge" (make that "Fudglet")<span style="font-size: 78%;">"<b>Fudge</b> is a type of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Western_cuisine" title="Western cuisine">Western</a> <a href="http://en.wikipedia.org/wiki/Confectionery" title="Confectionery">confectionery</a> which is usually very sweet, extremely rich and frequently flavored with <a href="http://en.wikipedia.org/wiki/Cocoa_solids" title="Cocoa solids">cocoa</a>. It is made by mixing <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar">sugar</a>, <a href="http://en.wikipedia.org/wiki/Butter" title="Butter">butter</a>, and <a href="http://en.wikipedia.org/wiki/Milk" title="Milk">milk</a> and heating i</span><span style="font-size: 78%;">t to the <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Soft-ball_stage" title="Soft-ball stage">soft-ball stage</a> at 240 <a href="http://en.wikipedia.org/wiki/Fahrenheit" title="Fahrenheit">°F</a> (116 <a href="http://en.wikipedia.org/wiki/Celsius" title="Celsius">°C</a>), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency" - Wikipedia</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqG4MxakPrdFROqqxc1rJvw9r9U4s741xn_lnwUJHN0VLdWY54J2aKFpvDRFnHqs4WAZPz0d_KtaDzcRPBgNfMh8PnHhqwfy69kKEqGy4r2aLGDayHk3uvYwcCYun3CFz8SzKJ4ZynAw/s1600/FarFUDGE.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5631901852279889138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqG4MxakPrdFROqqxc1rJvw9r9U4s741xn_lnwUJHN0VLdWY54J2aKFpvDRFnHqs4WAZPz0d_KtaDzcRPBgNfMh8PnHhqwfy69kKEqGy4r2aLGDayHk3uvYwcCYun3CFz8SzKJ4ZynAw/s400/FarFUDGE.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
SO, a quick look around the web (especially "food blog search") tells me that plain fudge ain't the most common thing to make at home. Anyways, having found two tins of condensed milk that were one month out of date, I knew the time was right for me to make some<span style="font-weight: bold;"> </span><span style="font-weight: bold;"><span style="font-weight: bold;">fudge. </span></span>A number of recipes use chocolate, or cream and milk, but I happen to love the taste of <a href="http://en.wikipedia.org/wiki/Condensed_milk">condensed milk</a>!<br />
<span style="font-size: 78%;"><br />Who's that guy with the beard? The monk of condensed milk who makes it all happen?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy4KUAFZDR8W5zUrp4-iiCV8j9nHCDZkUKIWiKGjewWfIVHETvxu6hBIONNYnB6irmxXofC8AZrq0vK9mGhfh8-k28NMOliTdB2pptbbw3n5yWNLUhBO8lxMq0d7sFkqaPG4L0s8cnfw/s1600/Longevety.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5631902232290603826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy4KUAFZDR8W5zUrp4-iiCV8j9nHCDZkUKIWiKGjewWfIVHETvxu6hBIONNYnB6irmxXofC8AZrq0vK9mGhfh8-k28NMOliTdB2pptbbw3n5yWNLUhBO8lxMq0d7sFkqaPG4L0s8cnfw/s400/Longevety.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Finding a recipe was not too easy, but I found a recipe, and added a bit of golden syrup and it really worked! Only problem is....it's like a breed between fugde and <a href="http://en.wikipedia.org/wiki/Tablet_%28confectionery%29">tablet</a>. Why do<span style="font-style: italic;"> fugde and tablet</span> (and <span style="font-style: italic;">toffee</span> for that matter) have a different texture? Well, it's probably to do with the sugar/liquid/fat ratio, - how hot the mixture gets - but also to do with the stirring when it cools down. I'll have to buy <a href="http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443/ref=sr_1_1?ie=UTF8&qid=1311335512&sr=8-1">this book</a> to find out...<br />
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This recipe does taste quite buttery. Might wanna cut down on the butter next time. Another interesting thing is that it's possible to add liquer after you have shaped the fudglet squares. Just rub it in, and reshape them...as you can see in the picture below, the consistency is <span style="font-style: italic;">shapable</span> after they have set. Actually, the taste is very reminescent of the fugde in movenpique (or whatever) ice-cream, so these will work great chopped up in your favorite Ice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXapfdsV4FWWPu5-k7jJirR837WV2BIOCMHfjsGsfmlk8F5EGrX4RdF9X7wUEph5_-wJD3aycvxIMxd0jNfOMhynYg1CoP4LwhNHopL_TUI64V8ChrFAEm24MuKSEfcdwYickCj-UVsUo/s1600/FingerFugde.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5631902652178269218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXapfdsV4FWWPu5-k7jJirR837WV2BIOCMHfjsGsfmlk8F5EGrX4RdF9X7wUEph5_-wJD3aycvxIMxd0jNfOMhynYg1CoP4LwhNHopL_TUI64V8ChrFAEm24MuKSEfcdwYickCj-UVsUo/s320/FingerFugde.JPG" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<span style="font-weight: bold;"><span style="font-size: 130%;">Recipe for "Fudglet" / "Fudge/Tablet"</span> </span><span style="font-size: 78%;">(will make about 16-24 squares)</span><br />
<span style="font-size: 78%;">Adapted from "easy food magazine" (found via http://justaddeggs.blogspot.com)</span><br />
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<span style="font-weight: bold;">190g Condensed Milk (half a tin)</span><br />
<span style="font-weight: bold;">200g sugar</span><br />
<span style="font-weight: bold;">50g milk</span><br />
<span style="font-weight: bold;">55g Butter</span><br />
<span style="font-weight: bold;">13g Golden Syrup (0r you can use maple or any other kind)</span><br />
<span style="font-weight: bold;">1 tsp Vanilla Extract* (optional)</span><br />
<span style="font-weight: bold;">20-100g nuts (macademia's or brazil are great)</span><br />
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1. Put ALL ingredients into a pan. Keep a bowl of ice water next to you. Have a thermometer.<br />
2. Heat gently until in starts to boil, then keep it there until it reaches <span style="font-style: italic;">116C degrees, or the soft ball stage.</span><br />
3. Put pan into something cold, or pour the mix into another bowl to stop cooking.<br />
4. Stir until it starts to thicken so much that it becomes to hard to stir any further. Stir in nuts a little before this stage if you want em in. (And liquer, but you can do that later too.)<br />
5. Pour into a greased pan, tray or cake tin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRjsQCYLGUQd4YtfRSuRjjkb9DkDshjfUXQxzH5-b-Fc-uTLZkc1eQ1sEPOYgyEGDsWk8HOKN2anzMo5AzagP4yNxmk0PWta_DrJ6noHO0_PeApIR6W2Mti21ntwbl1wmBQ84dyyLOck/s1600/CloseFugde.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5631903069310573042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRjsQCYLGUQd4YtfRSuRjjkb9DkDshjfUXQxzH5-b-Fc-uTLZkc1eQ1sEPOYgyEGDsWk8HOKN2anzMo5AzagP4yNxmk0PWta_DrJ6noHO0_PeApIR6W2Mti21ntwbl1wmBQ84dyyLOck/s400/CloseFugde.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com1tag:blogger.com,1999:blog-7485789674332854811.post-85899546410930592342017-07-01T09:15:00.000-07:002018-02-18T16:12:57.648-08:00Plain Macaroons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGnDOQ057uIaywg4TTKxD8Z3vJ88vmPa1P8oSA3aDQEGaXKvmx-zvfjaovIrzrTAJ4rLhNS1rgL7Ki0P99vHcalDyQPUPTfhDld_34CDqoThA5k8IEdXCZGJhF-Tg526ttFu7VfBOwEk/s1600/DSCF3746.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5674530844709627618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGnDOQ057uIaywg4TTKxD8Z3vJ88vmPa1P8oSA3aDQEGaXKvmx-zvfjaovIrzrTAJ4rLhNS1rgL7Ki0P99vHcalDyQPUPTfhDld_34CDqoThA5k8IEdXCZGJhF-Tg526ttFu7VfBOwEk/s400/DSCF3746.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Plain Macaroons. </span><br />
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Macaroons is one of the trickiest things. To get all the macaroon shells looking good isn't so easy. This is the first time I've been close to a good result (look-wise - they always <span style="font-style: italic;">tasted</span> good!). The recipe uses italian meringue, which seems to ensure a more consistent result <span style="font-style: italic;">(however, I did screw up the meringue - it collapsed - BUT the macaroons still worked! Maybe because incorporating maximum air into the macaroons is NOT the big thing)</span>. If you want you can 1tsp. espresso powder for cofee flavour...etc.<br />
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<span style="font-weight: bold;">PLAIN MACAROON</span><span style="font-style: italic;"><span style="font-weight: bold;"> RECIPE </span> (pre-set oven at 160C)</span> <span style="font-size: 78%;"><span style="font-weight: bold;">makes 15-25 shells</span></span><br />
38g egg white <span style="font-size: 78%;"><span style="font-style: italic;">+ 1/8 tsp. cream of tartar or 1 drop lemon juice</span></span><br />
+90g sugar+20g water (=italian meringue sugar suryp)<br />
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30g egg white<br />
100g powdered sugar<br />
90g almondpowder</div>
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<span style="font-weight: bold;">1. </span>Start whipping/beating the 38g egg white to stiff'ish peaks (add cream of tartar when foam appears). In the meantime - combine water and sugar in a small pan. Cook until it reaches 116-118 C. Pour slowly into the beating whites. As you start adding suryp, the egg whites should be at medium/full volume or stiff'ish peaks.<br />
<span style="font-weight: bold;">2.</span> Mix together powdered sugar, remaining egg white and almond powder...add the italian meringue to the mix. Fold inn and mix until incorporated. It's hard to describe the desired consistency...it should be dense, but with a little bit of air.<br />
<span style="font-weight: bold;">3. </span>Pipe or spoon onto baking tray...let sit for 30min. Then bake at 150C-160C degrees. Yes that's a LOW temperature...but it SHOULD work!<br />
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Buttercream recipe to come...Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-52865372062895079122017-05-31T09:33:00.000-07:002018-02-18T16:10:38.408-08:00 Chocolate Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBRcgkI_xSOOwGUPZZbJBZhyphenhyphenegfAWqysyESPTE_Hgt9Ysoys_yXHm6Y8wILFYQZPSgw5I-kmT3D7i9QVb2pYyFlT5PMouN6GBnjiLVvJbuMrPcqqy89BgVxGfnHxVO0T0wGEMqK4oQV8/s1600/DSCF4048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBRcgkI_xSOOwGUPZZbJBZhyphenhyphenegfAWqysyESPTE_Hgt9Ysoys_yXHm6Y8wILFYQZPSgw5I-kmT3D7i9QVb2pYyFlT5PMouN6GBnjiLVvJbuMrPcqqy89BgVxGfnHxVO0T0wGEMqK4oQV8/s320/DSCF4048.JPG" width="320" /></a></div>
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<b>Recipe:</b></div>
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1 Short Crust Pastry Shell</div>
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150g chocolate</div>
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125g Butter (Unsalted)</div>
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200g Sugar</div>
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4 Eggs</div>
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4 Tbs Cocoa Powder</div>
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1 tsp. vanilla essence</div>
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Melt chocolate and butter+cocoa powder. Beat eggs and sugar and vanilla. Combine. Bake at 160 until a crust forms. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxkUytMT-L-d7Vk2QZSxPSPB2i1s_tzj6cV2GXSeWYhlQeNKWIr9ZNsqdjc31AApnzCb6Hp4FkhQ7q-aV-ieFfV-4o29wdHbKXoTbsTe8I1N-XZJpSGoNni2_G6AUH4Xi2BVMpNDZagQ/s1600/DSCF4037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxkUytMT-L-d7Vk2QZSxPSPB2i1s_tzj6cV2GXSeWYhlQeNKWIr9ZNsqdjc31AApnzCb6Hp4FkhQ7q-aV-ieFfV-4o29wdHbKXoTbsTe8I1N-XZJpSGoNni2_G6AUH4Xi2BVMpNDZagQ/s320/DSCF4037.JPG" width="320" /></a></div>
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<br />Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-4128626754494201692017-04-22T14:18:00.000-07:002018-02-18T16:16:08.722-08:00"Burned Almond Brownies" - (gluten-free)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aS1c6QA0DR0LogN0Vh9afO_FyqzHwks7kqkm8_fF0qJpMyxWBKet2qAPhAnSj7SeHcBeoxdSdwxT-O4N_MRZX0My6vA2dYT-eWvumo-6mhy_H-upvZEwqKxlNdpjCs-zXgFiJYk536g/s1600/TheBrownie1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5598521626647955154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aS1c6QA0DR0LogN0Vh9afO_FyqzHwks7kqkm8_fF0qJpMyxWBKet2qAPhAnSj7SeHcBeoxdSdwxT-O4N_MRZX0My6vA2dYT-eWvumo-6mhy_H-upvZEwqKxlNdpjCs-zXgFiJYk536g/s400/TheBrownie1.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
I've decided to make brownies - again! This time the nuts take the place of flour. And in this case, the nuts were some <span style="font-style: italic;">very</span> caramelized almonds (or in Norway, we call them "brente mandler"). The recipe is based on Alice Medrich's recipe from her book"Bittersweet". The flavour of the burned nuts was actually too overpowering, and there was a kinda taste of coconut in there afterwards (there is no coconut in the recipe!). If you're going to make this I would recommend roasted nuts, or perhaps some <span style="font-style: italic;">slightly</span> carmelized nuts (just put sugar and nuts in a pan over high heat, mix constantly until golden). The consistency of these brownies was very nice, moist <span style="font-style: italic;">and</span> chewy all at once!<br />
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The good thing about brownies is that there is no leavening agent, and they don't really rise in the oven. This means that it's better to underbake than overbake, cause you can always return them to the oven later if they're too wet.<br />
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<span style="font-size: 130%;"><span style="font-style: italic;"><span style="font-weight: bold;">Recipe for Almond Brownies</span></span></span><br />
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<span style="font-style: italic;">Makes about 8-12 small brownies.</span> <span style="font-style: italic;">You can double recipe, but use a tin twice as big.</span></div>
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<span style="font-weight: bold;">Precook inst.:</span><span style="font-style: italic;"> Turn oven to 200 C, line a 10-12 cm cake tin with a baking sheet.</span></div>
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<span style="font-size: 100%;">58g Chocolate, 86% or more (<span style="font-style: italic;">you can use 60-70% but use 10g less sugar</span>)<br />58g Butter<br />115-120g Sugar<br />45-50g Almond or Hazelnuts (<span style="font-style: italic;">roasted in oven at 200C for 20min, then ground to powder</span>)<br />1 Ecological Egg </span></div>
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<span style="font-weight: bold;">Instructions</span>:</div>
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1. Melt butter and chocolate in a bowl set over a pan of simmering water. When melted and hot to touch, take of heat.<br />
2. Add sugar<br />
3. Add egg('s if doubling recipe)<br />
4. Add Nuts. Mix with spatula for 1 minute.<br />
5. Bake for 20min - at 200 degrees C - until a pick/knife comes out with a moist crumb. It will firm up as it cools. <span style="font-style: italic;">Serve with whipped cream infused with a tbs of liquer (I used something called "mozart chocolate orange liquer", as seen in picture below - it's got a fancy lid).<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-B05CE8sdUAQIr8wHBnM3Oq9loaSf-76OXE9nFYMiRAfkjzqngLy4Itfj7mwUGaOAWpZ5mQ0tN6MVPtWMGw0oxST3ksVhvBECihuZrQq9XVF9s7IAKetqO1eAa79s88dZCg4xOSG7lr0/s1600/The+Bronie2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5598525630693210290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-B05CE8sdUAQIr8wHBnM3Oq9loaSf-76OXE9nFYMiRAfkjzqngLy4Itfj7mwUGaOAWpZ5mQ0tN6MVPtWMGw0oxST3ksVhvBECihuZrQq9XVF9s7IAKetqO1eAa79s88dZCg4xOSG7lr0/s320/The+Bronie2.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR5RiXupD_sO0D84osEp8xIKR1BFyJeqtFj2FSS5ezMpOxkmrMAwxzV8OKUhu9bA4Gevaz_Ia-0VLIIsEQUr314SEQTyFgGSjABpxeRAZY0HbnQ7GIvKnxbVRE9nZ_WBoY3ljjZdCbZg/s1600/TheBrownie1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-weight: bold;"><span style="color: rgb(0 , 0 , 0);"><span style="font-style: italic;"></span></span></span></a>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-90684151198619705882015-02-15T15:11:00.000-08:002018-02-18T16:09:34.502-08:00Chocolate Chip CookiesMakes 12-14<br />
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110g butter, brown it, then add 1 tsp water, chill in fridge<br />
add 70g sugar and beat<br />
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1 egg+70g sugar (or replace some of it with molasses) - beat it<br />
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add 143g flour<br />
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1/2 tsp baking powder<br />
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<br />Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-1709807983750794032014-04-23T12:32:00.000-07:002018-02-19T17:26:12.344-08:00"Chocolate Mousse" (A'la Medrich)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnm0kTd9rUE8k33N7TJ3Q9pC_FR7NBU3bjwQcLcbPhOcAnO4H8rxuUVmKhPN8ykdxQr71Jl-g9Bsai_viT5rCM-weOAKifA3_0ZvNbUlc9UXLYAxHYJ5bjeGU-rMesT9ZZ7-ORRztv0m0/s1600/2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5598865707440340994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnm0kTd9rUE8k33N7TJ3Q9pC_FR7NBU3bjwQcLcbPhOcAnO4H8rxuUVmKhPN8ykdxQr71Jl-g9Bsai_viT5rCM-weOAKifA3_0ZvNbUlc9UXLYAxHYJ5bjeGU-rMesT9ZZ7-ORRztv0m0/s400/2.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Chocolate Mousse. Yet again, I have proceeded to make this classic french dessert. And it will not be the last time, nay - mastering the chocolate mousse is an essential must, if one is to be a master pastry chef - as is my dream.<br />
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This time I have opted for a technique used by <a href="http://www.alicemedrich.com/">Alice Medrich</a> ( I just got her book, I'm in a<span style="font-style: italic;"> Alice Medrich phase -</span> you could say - or at least - I'm testing some of her recipes). In this recipe, the egg is beaten <span style="font-style: italic;">whole</span> with sugar and water over a pan of simmering water (<span style="font-style: italic;">no meringue</span> <span style="font-style: italic;">or</span> <i>pâte à bombe</i>!). Anyway's I used double the amount of sugar by mistake, but the consistency turned out quite nice (<span style="font-style: italic;">picture below</span>). Needless to say - it was a little too sweet :-)<br />
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The chocolate I used was 86% Dark (Freia - the used to be Norwegian Chocolate manufacturer now owned by kraft), and the quality of that is quite bad. Not awful, but almost (Gritty). I would expect this to taste great with a chocolate from Lindt or G&B, etc. In the recipe below I have given the correct sugar amount, as well as my mistake amount.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y3MJC9KPz9BlibQtCNFDo64BBZMAnSb9jMvAK9rcvD38Ck-3f_n-ECmEpPMB-GpuTAXiamFDbZmIGZ0fbANomy103DwCan4wGziZ-m1S5nMMECROiGLJFpOeI9JZN7xtqoqGS9rMb3Y/s1600/1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5598865185621094930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y3MJC9KPz9BlibQtCNFDo64BBZMAnSb9jMvAK9rcvD38Ck-3f_n-ECmEpPMB-GpuTAXiamFDbZmIGZ0fbANomy103DwCan4wGziZ-m1S5nMMECROiGLJFpOeI9JZN7xtqoqGS9rMb3Y/s400/1.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<div style="text-align: center;">
<span style="font-weight: bold;">Chocolate Mousse Recipe (Based on "Chocolate Marquis" from Bittersweet, A. Medrich)</span><br />
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<span style="font-weight: bold;">1</span> Egg<br />
<span style="font-weight: bold;">56g</span> 86% Dark Chocolate<br />
<span style="font-weight: bold;">56g</span> Unsalted Butter<br />
<span style="font-weight: bold;">35g</span> (- 40g) sugar (I used 68g by mistake)<br />
<span style="font-weight: bold;">20m</span>l/14g water or liquer<br />
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<span style="font-weight: bold;">Instructions</span><br />
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<span style="font-weight: bold;">1.</span> Melt butter and chocolate together<br />
<span style="font-weight: bold;">2.</span> Beat egg and sugar and water, over a water bath, until it registers 70C (or until it's warm and creamy). Keep beating until cool and thick.<br />
<span style="font-weight: bold;">3.</span> Mix the egg mix, into the chocolate mix in 3 batches.<br />
<span style="font-weight: bold;">4.</span> Put it fridge until set. Minimum 2 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQ3X3uWN_nyaSSrIl5BNFV3I8y1mJ3R52KUP1qMWv2leod5qVv100To1CdVvMUrHVAApw3b9nevzdYv51AV7BtUtcJXSxfuwIxKNdlldQqm3i_PQ9jwjgIvv6aHBQPqrrzkvdRbgXglg/s1600/3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5598865472236992146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQ3X3uWN_nyaSSrIl5BNFV3I8y1mJ3R52KUP1qMWv2leod5qVv100To1CdVvMUrHVAApw3b9nevzdYv51AV7BtUtcJXSxfuwIxKNdlldQqm3i_PQ9jwjgIvv6aHBQPqrrzkvdRbgXglg/s400/3.jpg" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div style="text-align: center;">
<span style="font-weight: bold;">To make the caramel decorations...</span>just put 50g sugar and 60ml water in a pan (and if you can a tiny bit cream of tartar to make air bubbles). Don't mix! It might crystalize (or harden up if you will). Heat until golden-ish. Spread it quickly on a large tray covered with a baking sheet. Cool, then break into pieces.</div>
Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-72908346189893967772013-07-26T11:06:00.001-07:002013-07-26T11:11:28.654-07:00Affogato!How can some Ice-Cream and Espresso taste so good? Affogato, literally it means drowning.<br />
I didn't believe it until a freind of mine; Gjertrud (God bless her) - told me about this little tasty thing from Italy. So I made it today.<br />
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<b>Vanilla Ice-Cream Recipe</b> (Adapted from "Brødrene Hellstrøm")<br />
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<span style="background-color: yellow;"><span style="color: #7f6000;">3 Egg Yolks</span></span><br />
<span style="background-color: yellow;"><span style="color: #7f6000;">90g sugar</span></span><br />
<span style="background-color: yellow;"><span style="color: #7f6000;">20g syrup</span></span><br />
<span style="background-color: yellow;"><span style="color: #7f6000;">240g whole milk</span></span><br />
<span style="background-color: yellow;"><span style="color: #7f6000;">1,25 dl cream</span></span><br />
<span style="background-color: yellow;"><span style="color: #7f6000;">Vanilla Essence to taste</span></span><br />
<br />
Beat the egg yolks with the sugars. Heat milk and pour over as you whisk. Put back in pan and heat to 80-85 degrees stirring constantly. Leave for 6-12 hours in fridge. Pour into Ice-Cream maker. Voila!<br />
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Make some espresso and POUR IT OVER THE ICE CREAM!<br />
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<img alt="Photo: Affogato!" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/p480x480/970621_10151716430070318_848959937_n.jpg" />Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-34639816494969936122012-09-28T10:10:00.001-07:002012-09-28T10:24:51.811-07:00Dark Chocolate and Milk Chocolate Mousse<div style="text-align: center;">
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<div style="text-align: center;">
<i>Adapted from Advanced Bread and Pastry (SFBI) -M. Suas</i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigl32sPdFhlO_UiVxGv7vGWFSvI1-kUj914maYT-cP4V-ZliiVzxoHD4bRVLFbMR0fHsy6bo9BPAbzOvtb6VIKBZvm9SUtBKEzW-BvO89hgKzu6doIejgBc6B9QfZobgSDS2n5aK1Wzfg/s1600/Chocolate+Mousse+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigl32sPdFhlO_UiVxGv7vGWFSvI1-kUj914maYT-cP4V-ZliiVzxoHD4bRVLFbMR0fHsy6bo9BPAbzOvtb6VIKBZvm9SUtBKEzW-BvO89hgKzu6doIejgBc6B9QfZobgSDS2n5aK1Wzfg/s320/Chocolate+Mousse+5.JPG" width="320" /></a></div>
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No egg white in the chocolate mousse...is that a good thing? I am not so sure - but it saves some work. This is the first mousse I have made with gelatin, and I must say it makes the mousse stable - with a creamy mouth feel to it. Originally the recipe calls for a "pate a bombe", but that is just not possible using ONE egg yolk! This mousse miiiight be good in a mousse cake, but i´m not sure. Next up I hope to try a mousse with italian meringue.<br />
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<b>Stage 1</b><br />
<br />
40g 85% chocolate<br />
55g Milk Chocolate<br />
90g Cream 1<br />
<br />
Make a ganache from the above.<br />
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<b>Stage 2</b><br />
Egg Yolk<br />
10g Milk<br />
20g Sugar<br />
<br />
Whip the above in a waterbath until thick. Slowly add chocolate mix (at about 27-30degrees) to the egg yolk.<br />
<b><br /></b>
<b>Stage 3</b><br />
<br />
1,5g-2g or 1/2 tsp. gelatin<br />
2 tsp water <br />
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Soak gelatin in water for 5 min. then warm in micro until melted- add to rest of mix.<br />
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<b> Stage 4</b><br />
<br />
95g Cream---whip until soft peaks and fold in to mix.<br />
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Chill for min. 6 hours.<br />
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<br />Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-41526984829774107752011-12-07T15:53:00.000-08:002017-07-11T14:13:36.052-07:00Death By Chocolate Brownie Cake - Gluten Free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5uFXc9aWa8fQAF4EhTFsG-67GHoaQREB40jAFDa5aS3bxqdWIMglUsxH0dEIr-1kVRZOySf-DVVN2YXwfXQeUSA4hKJnbinNPSI7Q_zgsoEEz_JgO8r1_6GELDvga6mYv6KYMaFzlYw/s1600/DSCF3704.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683820508255269138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5uFXc9aWa8fQAF4EhTFsG-67GHoaQREB40jAFDa5aS3bxqdWIMglUsxH0dEIr-1kVRZOySf-DVVN2YXwfXQeUSA4hKJnbinNPSI7Q_zgsoEEz_JgO8r1_6GELDvga6mYv6KYMaFzlYw/s400/DSCF3704.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I don't know where the term comes from, but death by chocolate means...just what is says. This is a super-moist chocolate cake..<span style="font-style: italic;">almost like a feather light brownie</span>..you can see the light brown egdes in the cake on the picture - almost like a brownie. It tasted great with brown rice flour! Of course regular flour will work.<br />
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<span style="font-style: italic;"> <span style="font-size: 85%;">baked at 160 Degrees 22-25min</span></span><br />
<div style="text-align: center;">
<span style="font-weight: bold;"><br />DEATH BY CHOCOLATE BROWNIE CAKE</span><span style="font-style: italic;"> by in part Marcello Valerio</span><br />
(if using a regular 22x10cm (?) cake tin, double the recipe)<br />
35g butter<br />
1egg<br />
60g sugar<br />
50g choc, 70% cocoa solids<br />
1tbs sour cream<br />
25ml/1.tbs rice flour or normal flour, 7-9g? (can be up to 20g)<br />
1/4tsp bicarbonate/natron<br />
<br />
<div style="text-align: left;">
<span style="font-weight: bold;">1. </span>Melt the butter and cholate.<br />
<span style="font-weight: bold;">2.</span> Beat egg over a water bath until ribbons form.<br />
<span style="font-weight: bold;">3.</span> Combine egg and choco mix. Add flour and sour cream and bicarbonate of soda.<br />
<span style="font-weight: bold;">4.</span> Bake it. Cool and eat it.<br />
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oh....the <span style="font-weight: bold;">chocolate topping/ganache</span>! Well...just take 50g cream and 50g chopped dark chocolate. Boil cream pour over cholate. Whisk a little bit. Add a little butter...5-10g.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60Q9rtksWH7ul8RsZKRKPJP9upAYvShj07y9DTN810haqbbsMKsn3uI9GDXUL9qk770qsK6ooBDiDfcH-Y9mZq0SpQdDwXakHmOssb8dYJob3PqrUGSWmG79tzhbLINXjgOeacDVcc8g/s1600/DSCF3712.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683822962151939794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60Q9rtksWH7ul8RsZKRKPJP9upAYvShj07y9DTN810haqbbsMKsn3uI9GDXUL9qk770qsK6ooBDiDfcH-Y9mZq0SpQdDwXakHmOssb8dYJob3PqrUGSWmG79tzhbLINXjgOeacDVcc8g/s400/DSCF3712.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-56642427687835859622011-08-04T12:49:00.000-07:002011-08-30T15:26:14.526-07:00Homemade Marshmallows<span style="font-size:78%;">"The marshmallow probably first came into being as a <a href="http://en.wikipedia.org/wiki/Medicinal" title="Medicinal" class="mw-redirect">medicinal</a> substance, since the <a href="http://en.wikipedia.org/wiki/Mucilage" title="Mucilage">mucilaginous</a> <a href="http://en.wikipedia.org/wiki/Herbal_extract" title="Herbal extract">extracts</a> comes from the root of the marshmallow plant, <i><a href="http://en.wikipedia.org/wiki/Althaea_officinalis" title="Althaea officinalis">Althaea officinalis</a></i>, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical uses as well.<sup id="cite_ref-Rohde_1-0" class="reference"><a href="http://en.wikipedia.org/wiki/Marshmallow#cite_note-Rohde-1"><span>[</span>2<span>]</span></a></sup> </span>"
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pyVZJIu7BIdQnAOg1YiwJZd138XQnBBBTtG6sCLDQ5H4AyKmpnXZX9CevlqdmFnTPB09F63FoHUunUfWad39NYPSVUy0uXcwP_68nI28U8CSjVTIewhuk7h0mwIYhK6VySMKTQPNQck/s1600/4.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pyVZJIu7BIdQnAOg1YiwJZd138XQnBBBTtG6sCLDQ5H4AyKmpnXZX9CevlqdmFnTPB09F63FoHUunUfWad39NYPSVUy0uXcwP_68nI28U8CSjVTIewhuk7h0mwIYhK6VySMKTQPNQck/s400/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5637099100984800002" border="0" /></a>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-weight: bold;">Marshmallows</span> are so <span style="font-style: italic;">tasty</span> aren't they? And what do they<span style="font-style: italic;"> taste</span> of? - ...it's like air and sugar and vanilla - it's the candy that one would eat in heaven - the candy of angels. It's pretty trick</sup><sup id="cite_ref-C.26EN_0-2" class="reference">y, and I did fail a few times, but I will be makin' these again. You will need; <span style="font-style: italic;">a thermometer, some gelatin, and glucose OR cane syrup or golden syrup. Oh, and sugar</span>...bare bones stuff.
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<br /><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQZdvvtQdZ8_LLbTvKohjLQVULkixrLGYJMXx1gMlyHSNOiUBxl3tYDy9LB1YNKWSDWIsglaY1kZ87DMxIiSrXvkGtYsgVJzjOrFkh2wCuhImzL8bOHRQFVSUgIck2JxAF0datv8yIyg/s1600/1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQZdvvtQdZ8_LLbTvKohjLQVULkixrLGYJMXx1gMlyHSNOiUBxl3tYDy9LB1YNKWSDWIsglaY1kZ87DMxIiSrXvkGtYsgVJzjOrFkh2wCuhImzL8bOHRQFVSUgIck2JxAF0datv8yIyg/s400/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5637092689783912562" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<br />Here are the recipes...I tried 2 different ones. It was confusing cause the one recipe said...boil the sugar to 118C, the other said 140C. One said pour the gelatin straight into the sugar sirup before adding to the whites, the other, pour it onto the whites after the sugar syrup.
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<br />There are also other types of recipes using no egg whites. And I suspect they are less tasty, but easier to make (<a href="http://tishboyle.blogspot.com/">Tish Boyle</a> has a recipe of that kind on her blog).
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<br />Recipe 1 gave the best results. For now.
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<br /></sup><div style="text-align: center;"><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-weight: bold;">Recipe 1 </span><span style="font-style: italic;">(Adapted from D. Lebovitz)</span></sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">4g gelatin + 30ml water (sprinkle the gelatin in water and leave for 5mi</sup><sup id="cite_ref-C.26EN_0-2" class="reference">n)</sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">20ml water</sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">25g cane syrup (lys sirup)</sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">50g sugar</sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">28g egg white or 1 egg white+ 1/8 tsp. cream of tartar</sup>
<br /></div><sup id="cite_ref-C.26EN_0-2" class="reference">(+vanilla...or whatever you like, I didn't use any additional flavoring...)
<br />
<br /><span style="font-weight: bold;">1.</span> Boil the sugar and suryp + 20ml water to 118 degrees C. <span style="font-style: italic;">(As the suryp reaches 100C start whipping the whites. BUT you must know your mixer...mine is so quick I can get away with delaying the beating until the sugar has reached 118C, then i take it off the heat. Because within 1-2 minutes the whites are very fluffy...)</span>
<br /><span style="font-weight: bold;">2.</span> Whip egg whites (with cream.of tartar or lemon juice) to soft peak, add sugar suryp slowly, then QUICKLY put gelatin in the pan that you used to cook sugar. The residual heat will melt it. MIX. Add to whipping egg whites. Ke</sup><sup id="cite_ref-C.26EN_0-2" class="reference">ep whipping the whites til cool.
<br /></sup><span style="font-weight: bold;">3. </span>Portion in tray. Leave for 8 hours. min. Dust with 1:1 ratio of powdered sugar and potato starch/or maize.
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">
<br />
<br /></sup><div style="text-align: center;"><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-weight: bold;">Recipe 2 </span><span>(Inspired 90% from SFBI, "Advanced Bread and Pastry")</span></sup>
<br /></div><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br /></span></span></span></sup><div style="text-align: right;"><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-size:100%;">4g gelatin+some water (stir together leave 5min)</span></sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-size:100%;">20ml water+15g cane suryp or glucose+60g sugar (combine in pan and start cooking)</span></sup>
<br /><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-size:100%;">25g egg white + cream of tartar(about 1)</span></sup>
<br /></div><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-size:100%;">
<br /><span style="font-weight: bold;">1.</span> Beat the egg white with tartar, when sugar reaches 130 degrees. At 140 Degrees take sugar off pan and add the gelatin to the suryp. IT WILL BUBBLE UP AND SMELL kinda BAD :). Combine, then slowly pour into the whites while beating until the sides of the bowl are cool.
<br /><span style="font-weight: bold;">2.</span></span></sup><span style="font-size:100%;">Portion in tray. Leave for 8 hours. min. dust with 1:1 ratio of po</span><span style="font-size:100%;">wdered sugar and potato starch/or maize.
<br /><sup id="cite_ref-C.26EN_0-2" class="reference">
<br />I found that at some points the whites collapsed with the SFBI recipe. As if overbeaten. Next time I'm gonna try to stop beating earlier. The other recipe the egg whites collapsed but t</sup></span><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-size:100%;">h</span></sup><sup id="cite_ref-C.26EN_0-2" class="reference"><span style="font-size:100%;">en thickened slighly again...Below you can see some failed ones (the top and bottom)...to little gelatin, or just total collapse of air...maybe from overbeating the whites, or just to much liquid being added to them.</span>
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<br /><span style="font-size:100%;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3444oWoARD2qZJwRtdesb830IOcja06LXTn7IBHFbJgwmm3y28-bRkIa5SZalCETkqteGE8iwp7bRexh7dAkW6WJ4HObS0ICmcwYjQ19JfSVpsqEv4eiLOM0ZnaL7lLHmdL7R1ib3YwI/s1600/3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3444oWoARD2qZJwRtdesb830IOcja06LXTn7IBHFbJgwmm3y28-bRkIa5SZalCETkqteGE8iwp7bRexh7dAkW6WJ4HObS0ICmcwYjQ19JfSVpsqEv4eiLOM0ZnaL7lLHmdL7R1ib3YwI/s400/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5637098394543307314" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
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<br /></sup>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-92841309961613912011-08-03T16:26:00.000-07:002011-08-03T16:48:50.340-07:00Fried Banana Ice-Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzQs77bAqvheWChdU1J2rJp3pbFmw-1EnbMejSqe1CiSL6aNziDKEqCau6AN0vXDBn-9XV_MsUtk8pP0jBz-VdUMSxBCwvpRwbou3dtcoOYf0EVemdUhHCPnhDB1pp6gplPbqE6yRhek/s1600/bananaskin.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzQs77bAqvheWChdU1J2rJp3pbFmw-1EnbMejSqe1CiSL6aNziDKEqCau6AN0vXDBn-9XV_MsUtk8pP0jBz-VdUMSxBCwvpRwbou3dtcoOYf0EVemdUhHCPnhDB1pp6gplPbqE6yRhek/s400/bananaskin.JPG" alt="" id="BLOGGER_PHOTO_ID_5636778297896583298" border="0" /></a><br />It's so hot. I had to make more Ice-Cream. I find that in cooking the thing that happens most often is that I have to use stuff going out of date. In this case cream and bananas. The idea with brown sugar came though David Lebovitz, even though bananas and dark sugar is a classic combination...I'm just starting to find out about stabilizers in Ice-Cream. And the only one I can buy in a normal shop in Norway is gelatin...more on this later. The flavour we often associate with banana in Ice-Cream I think might be different from the taste of "real" bananas...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dD57MrntDOUlUV3uLvIxenrO8sx8SzzAY_JLUlmkGJHiZMKq1PdvDXs8ctn3XiGnqS8QQp_-zHtgcewuoY4auamqzLI5-_3xhqsK4xgTf0l9n0JVqIFmEFHin-8LIyxlK1ACYV5_pE4/s1600/DSCF3625.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dD57MrntDOUlUV3uLvIxenrO8sx8SzzAY_JLUlmkGJHiZMKq1PdvDXs8ctn3XiGnqS8QQp_-zHtgcewuoY4auamqzLI5-_3xhqsK4xgTf0l9n0JVqIFmEFHin-8LIyxlK1ACYV5_pE4/s400/DSCF3625.JPG" alt="" id="BLOGGER_PHOTO_ID_5636777426485832626" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;"> </span><span style="font-style: italic;">- Recipe</span><span style="font-style: italic;"> for Banana Ice-Cream</span><br /><span style="font-weight: bold;">Custard Base</span><br />2dl Cream<br />75ml milk<br />45g sugar<br /></div><br />1. Beat egg yolk and sugar.<br />2. Heat cream and milk to 80C. Pour slowly into egg, whisking constanstly-<br />3. Put back on heat and warm til thick or 80C degrees C. for 10 sec. Strain.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Banana mix</span><br />2 Ripe Bananas<br />1tbs. butter<br />20g brown sugar<br />20ml dark rum<br /></div><br />1. Fry banana in butter. Add sugar. Cook til tender. Add rum and cook 10 seconds. Puree.<br />2. Add to custard base.<br />(3. If you want you can add 1/4 tsp. bloomed gelatin at this point.)<br />3. Chill for 6-24 hours in fridge.<br />4. Put in Ice-Cream Maker. Or do as me, and stir with a fork, or whatever. Every now and then.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN64Q-AL44sgqE_q5pbHihfHCUivzMzmNLlxXY6KyTT8EzJJScy9uPxlYtk7yJhy0T65xs8bwYdQPoQXqG4wkCgSCDMh9qaxj7J2s3sD2M2LfC6AsqruAhB9RUR31y1M9zljkPtF92aI/s1600/DSCF3620.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN64Q-AL44sgqE_q5pbHihfHCUivzMzmNLlxXY6KyTT8EzJJScy9uPxlYtk7yJhy0T65xs8bwYdQPoQXqG4wkCgSCDMh9qaxj7J2s3sD2M2LfC6AsqruAhB9RUR31y1M9zljkPtF92aI/s400/DSCF3620.JPG" alt="" id="BLOGGER_PHOTO_ID_5636779393494456370" border="0" /></a>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-47690454972743195392011-08-01T09:16:00.000-07:002011-08-03T16:26:04.313-07:00The Best Chocolate Ice-Cream Yet.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbBbXKx0rSX1yP8Tij4w1oQa0gyj-ZRxFKLQuP717hdQ-vXpaq2xRkeQTWEUn9hjyPq5fwulWj57BPQRMzxY8bk278topcZXtePMhwfbPcrzmWdFDaIx-uOMvj_Un2Iv8f0YlnQKGRik/s1600/DSCF3607.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbBbXKx0rSX1yP8Tij4w1oQa0gyj-ZRxFKLQuP717hdQ-vXpaq2xRkeQTWEUn9hjyPq5fwulWj57BPQRMzxY8bk278topcZXtePMhwfbPcrzmWdFDaIx-uOMvj_Un2Iv8f0YlnQKGRik/s400/DSCF3607.JPG" alt="" id="BLOGGER_PHOTO_ID_5635927260203122642" border="0" /></a><br /><br />I finally found a chocolate Ice-Cream that works! Without a Ice-Cream machine..<br />This is so creamy, you're gonna die. It's like chocolate gelato. Probably cause I churned it by hand, the Ice-Cream is very dense, and there's hardly any air in it. I also added sum raisins soaked in rum. <span style="font-style: italic;">mmmm.</span>...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHrGUdjNHyE-kCWaPAm1q_Ab3uIwEB1UeYBQAfKUKP1NTq-TikJOo1Gn3SOkdPmQs_IIjvNqX72eaaDtTkH6jVmrG64GRR-MadDk9lg4zuUCeCGg5KIsbu0VLjndSxqa8elIYEsfKe3U/s1600/choc.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHrGUdjNHyE-kCWaPAm1q_Ab3uIwEB1UeYBQAfKUKP1NTq-TikJOo1Gn3SOkdPmQs_IIjvNqX72eaaDtTkH6jVmrG64GRR-MadDk9lg4zuUCeCGg5KIsbu0VLjndSxqa8elIYEsfKe3U/s400/choc.JPG" alt="" id="BLOGGER_PHOTO_ID_5636774884499571426" border="0" /></a><br />Adapted from <span style="font-style: italic;">Alice Medrich - Tales from a life in chocolate</span><br /><span style="font-weight: bold;">Ingredients</span>:<br />175ml Milk<br />175ml Cream<br />2 Egg Yolk<br />50g Sugar<br />90g Dark Chocolate - 70% Solids<br />1 tbs. rum or vodka<br />1 pinch salt<br /><br />1. Beat the egg with the sugar.<br />2. Bring milk+cream to the boil. Slowly pour into egg mix - as you beat it.<br />3. Melt choc. in micro or waterbath. Set aside.<br />4. Pour egg mix back into pan over medium heat. Warm and stir til it thickens - Between 79-81. Do not warm above 83-Degrees-C, it will become scrambled eggs.<br />5. Strain the eggcustard, into the melted chocolate, slooooowly! Done!!<br />6. Freeze in ice-cream machine, or by hand: use a fork and break it up every 30min til frozen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3F7LDi2RaHtRuu-h2FlN3noS8KtMGibLIjA0DfGiR2yOBqCMokcBePlHz1JnJ6AvjAAMqQLcmQD0rSOYK4Esj0Nn5gIj5OqZV0Uuv3Boki_nxDvq-gU4whwQscjWRGl4KZ4GFReXPoSU/s1600/DSCF3611.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3F7LDi2RaHtRuu-h2FlN3noS8KtMGibLIjA0DfGiR2yOBqCMokcBePlHz1JnJ6AvjAAMqQLcmQD0rSOYK4Esj0Nn5gIj5OqZV0Uuv3Boki_nxDvq-gU4whwQscjWRGl4KZ4GFReXPoSU/s400/DSCF3611.JPG" alt="" id="BLOGGER_PHOTO_ID_5635923002871803522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6hKeR4OgIs4oRIS9DDFUqh2-ND2tYzRAzr3pMp3IDDTF3XgZt5afq5kxdu9SIfArXEgCnTatrbSp7_gqBcKiOL0VC0eiMVKEbmZI2lThg9JGKw12tx6MTXnnoqp88QAOUq2d5-Lrf7w/s1600/churning.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6hKeR4OgIs4oRIS9DDFUqh2-ND2tYzRAzr3pMp3IDDTF3XgZt5afq5kxdu9SIfArXEgCnTatrbSp7_gqBcKiOL0VC0eiMVKEbmZI2lThg9JGKw12tx6MTXnnoqp88QAOUq2d5-Lrf7w/s400/churning.JPG" alt="" id="BLOGGER_PHOTO_ID_5635927629646642786" border="0" /></a>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-74740631103909979482011-07-23T14:59:00.000-07:002011-12-08T10:23:04.128-08:00Heston Blumenthal's Chocolate MousseJust a quick little post here...<br /><br />I'm always searching for the perfect chocolate mousse. Here is an adaption of a Heston Blumenthal's recipe (from his book "the search of perfection"). The recipe is only a part of his <span style="font-style: italic;">"black forest gateux"</span>, but is good enough to stand alone. It is EXTREMELY rich. It reminds me a little of eating a cake at "Pascal" (a restaurant/cafe) in Oslo. It relies on a very dense custard with egg yolk and milk, which is mixed with ALOT of chocolate, then some cream to lighten it. I had to twist it to make it work, by adding a tbs. of kahlua, otherwise the sugar wouldn't of dissolved into the egg yolk properly...I think...Yummy! <span style="font-size:78%;"> (not the yummiest picture, but anyway...it shows the texture...and the white stuff is a norwegian thing we call "kesam", a kindof yogurt-cheese-cremefraiche thing)</span><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBM5bZ7LQP7wNznxIwND3FAfyPXMPMIO_BhmmBj_NkT3_03Zg5hO7Bods7Llyng_NqQCiot2Hu36_wTqGfqv9AE9R5mvog1TjPApdJbGvPqaRmXs1mpeSD7Uy2hKoiBYLlvfaLZux05U/s1600/DSCF3480.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBM5bZ7LQP7wNznxIwND3FAfyPXMPMIO_BhmmBj_NkT3_03Zg5hO7Bods7Llyng_NqQCiot2Hu36_wTqGfqv9AE9R5mvog1TjPApdJbGvPqaRmXs1mpeSD7Uy2hKoiBYLlvfaLZux05U/s400/DSCF3480.JPG" alt="" id="BLOGGER_PHOTO_ID_5632674193247981778" border="0" /></a><br />Heston's Chocolate Mousse - with a twist</span> (adapted and doctored from Heston)<br />Serves 2-3 people<br /><br />2 egg yolks<br />92g sugar<br />50ml milk<br />72g chocolate (70% cocoa)<br />100ml cream<br />a pinch of salt<br />1 tbs. kahlua (optional)<br />1 tsp. creme fraiche (optional)<br /><br /><span style="font-weight: bold;">Intructions</span><br />1. Whisk the egg yolk with the sugar, and kahlua<br />2. Melt choc in micro or in a water bath<br />3. Heat milk til simmering, pour over egg mix, return to heat<br />4. Heat until it reaches 80C (it will thicken), but NO MORE. It will curde after that.<br />5. Pour mix into chocolate. Add creme Fraiche.<br />6. Whip cream to soft peaks. Quickly! Add in batches to the chocolate mix.Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com2tag:blogger.com,1999:blog-7485789674332854811.post-50353369858840355462011-03-21T07:24:00.000-07:002011-11-15T09:36:29.022-08:00Gi-Normous Chocolate Macaroons With Chocolate Buttercream<div style="text-align: center;"><span style="font-style: italic; font-weight: bold;font-family:arial;font-size:78%;" >"Gi-Normous Macaroons Avec Beurre De La Chocolate"</span><span style="font-size:78%;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwSwUNCXfogbr-swt3OsZrh0YLpP608lp0v4WfFXXQXgiejj4OjBl_GdcH9za9Arz12CNqsjvrQv5YaUqzGOD7F4pj90Kx0iiNG9sOQh6PtcfqMUIE5uzZrrM0ifWAvPT9qNdha48L2k/s1600/DSCF2964.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwSwUNCXfogbr-swt3OsZrh0YLpP608lp0v4WfFXXQXgiejj4OjBl_GdcH9za9Arz12CNqsjvrQv5YaUqzGOD7F4pj90Kx0iiNG9sOQh6PtcfqMUIE5uzZrrM0ifWAvPT9qNdha48L2k/s400/DSCF2964.JPG" alt="" id="BLOGGER_PHOTO_ID_5632119640990792466" border="0" /></a><br />I decided to give<span style="font-weight: bold;"> macaroons</span> another try after last times failure. It seems macaroons is one of the more diffucult things to perfect (at least "look-wise"). Anyway a couple of them turned out OK, if rather giant-sized. But it sounds cool to call them <span style="font-weight: bold;">"Gi-Normous Chocolate Macaroons"</span>. The one in the picture above were the good ones... Below is a not so good one, but JUST AS TASTEY! When making macaroons you will have leftover yolks. So you can make the buttercream, or maybe a creme brulee? Anyway. Macaroons are very tasty when done correctly, I think not overbaking them is quite important. Better moist than dry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tnHgKqetPM2ScLypAne-EVOL9pg71kiLdnkznLBCRwpiYZyQNnTnBUPRKIqxJjqK9kStmwknETJAA8PqFcsc24FWDkM5speAKd8VEICVP1KBjah6FDQdDcRlSPILggBDxUcU2wrv7eU/s1600/DSCF2979.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tnHgKqetPM2ScLypAne-EVOL9pg71kiLdnkznLBCRwpiYZyQNnTnBUPRKIqxJjqK9kStmwknETJAA8PqFcsc24FWDkM5speAKd8VEICVP1KBjah6FDQdDcRlSPILggBDxUcU2wrv7eU/s400/DSCF2979.JPG" alt="" id="BLOGGER_PHOTO_ID_5632119975410949458" border="0" /></a><span style="font-style: italic; font-weight: bold;"><br />Adapted From (David Lebovitz</span>.Com)<br /><br />Preheat oven to <span style="font-style: italic;">180 Degrees C.</span><br /><br />65g sugar<br />2 Whites<br />1/4 tsp cream of tartar (optional)<br /><br />25g sifted cocoa powder, any kind<br />100g sifted powdered sugar<br />50g almonds/almond meal (i grinded them whole in a food processor)<br /><br />1. Put the cocoa and powdered sugar and almonds into a bowl and mix.<br />2. Beat the whites to soft peaks, gradually add sugar and whip til stiff.<br />3. Put the dry mixture in the egg whites and mix together.<br />4. Spoon onto a baking sheet in small "balls" (OR use a piping bag for better results than me:)<br />5. Bake for 13-17 minutes depending on your oven. <span style="font-weight: bold;"><br /><br />VOILA!!</span> And if they crack, they will still taste like macaroons. Mine were moist inside and crispy on the outside. Mmmm. Below is the <span style="font-weight: bold;">filling!</span><br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">"FRENCH CHOCOLATE BUTTERCREAM</span>"<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJ3YCpdzGLPKc-HQipLFnAP4AMI94vtdE552wtrEjG13VVa_YQU4ZIwocnAEoGB8JUvl0ayfGlfjfc5GIPUCgM5JqE9A9skIZ3WytlntlygyK8TEk4SDae0jM5EHcE0KNsC9oroJlrwo/s1600/DSCF2946.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJ3YCpdzGLPKc-HQipLFnAP4AMI94vtdE552wtrEjG13VVa_YQU4ZIwocnAEoGB8JUvl0ayfGlfjfc5GIPUCgM5JqE9A9skIZ3WytlntlygyK8TEk4SDae0jM5EHcE0KNsC9oroJlrwo/s200/DSCF2946.JPG" alt="" id="BLOGGER_PHOTO_ID_5586543012816749474" border="0" /></a><br />This is losely based on a recipe from<span style="font-weight: bold;"> "Tish Boyle</span>", and is a good way to use some leftover egg yolk which you will have after making the macaroons.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />- Approx. 51-56g - Dark Chocolate, 70 %<br />1 Tbs water OR liquer/spirit<br /><br />- 15g egg yolk (almost 1 egg yolk, just use the whole one :)<br />30g sugar<br />1 Tbs water OR liquer/rum/brandy/kahlua<br /><br />- 45g butter at room temperature<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Melt chocolate with the water/liq. in micro or over a water bath. Carefully!<br />Set aside.<br />2. Whisk the egg yolk with sugar and water over a water bath, until it gets pale and "airy".<br />Whisk til cool.<br />3. Teaspoon by teaspoon whisk butter into the egg yolk mixture. THEN finally whisk in the chocolate. VOILA!! Smooth it over the macaroons, or a cake or whatever you want. It will harden a lot in a fridge if you put in there (- because of the butter and dark chocolate.)Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-74261893038639614682011-03-20T16:58:00.000-07:002011-08-01T15:56:27.543-07:00Gordon Ramsay's Chocolate MousseI saw this recipe from Gordon Ramsay in one of his books. It looked interesting because of the <span style="font-style: italic;">italian meringue</span> and <span style="font-style: italic;">creme fraiche</span> (good idea?!). It tastes good - it's a mixture of dense and light (there's no egg yolk or butter). It's so stable that you could put it in between cake layers (I think). You can substitute the <span style="font-style: italic;">creme fraiche</span> for normal cream of course.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV-F6msO3ssH-8C-lm7yLOJULJii9crL7I5aSzRj1F4lT3No1u6LJ38muLgPOhp4v_t90b7B1kcRBciCUUEBNJxCSi4G3kjbuE5ORfVYoMvz_o8tZXA9i1LcXGIAXj3E9TqAUAY9V7XM/s1600/ramsey.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV-F6msO3ssH-8C-lm7yLOJULJii9crL7I5aSzRj1F4lT3No1u6LJ38muLgPOhp4v_t90b7B1kcRBciCUUEBNJxCSi4G3kjbuE5ORfVYoMvz_o8tZXA9i1LcXGIAXj3E9TqAUAY9V7XM/s400/ramsey.JPG" alt="" id="BLOGGER_PHOTO_ID_5636024950545428706" border="0" /></a><br /><br /><span style="font-weight: bold;">Chocolate Mousse</span><br /><span style="font-weight: bold;"> - Adapted and doctored from Gordon Ramsey <span style="font-style: italic;">by Marcello Valerio</span></span><br />150g Dark Chocolate (melted)+ a crunchy bar<br />100g caster sugar<br />1 tsp glucose (or maple, or corn suryp, or a little cream of tartar, or lemon juice)<br />2 tbs or 30ml water<br />2 egg whites<br />100 ml creme fraiche (at room temp.)<br /><br />1. Melt the chocolate and set aside. Put the crunchy in freezer.<br />2. Put water into a pan. Add sugar, glucose (or someting acidic) then tilt the pan to combine to a clear liquid. Turn on medium heat. Cook sugar to 118-120C / hard ball stage, then put into whipped meringues, to make "italian meringue" (do a google if you don't know it).<br />3. Put the creme fraiche into melted chocolate. Then fold the mix into the meringue.<br />Now the optional part:<br />4. Bash the crunchy with a rolling pin, and fold in. Portion into your prefered serving option (cups, moulds, cake).<br />5. Refrigerate for at least 2 hours.<br /><br />Voila!Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-78224115839784466202010-08-27T11:27:00.000-07:002011-03-15T15:57:24.451-07:00Chocolate MousseAlmost nothing is more irritating than chocolate mousse! It has to be perfect or else it's just no good.<br /><br />This is a recipe I stole from "La Tartine Gourmand" blog. The result was pretty decent. It's interesting to note there's no egg yolk.<br /><br />40 Ml Cream<br />2 Egg Whites<br />60g Dark Chocolate 50-70%<br />4-22g sugar Depending on Choc.<br />If you want: Tbs. Coffee or Rum or Whatever<br /><br />1. Scald Cream, pour over chocolate. Whisk together.<br />2. In a seperate bowl, whisk the egg whites with sugar to the medium peak stage.<br />3. Fold whites gently into chocolate mixture. Refrig. for 1 hour. or more.Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-16220422320497594312010-08-15T06:45:00.000-07:002011-07-30T06:13:31.729-07:00Raspberry Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF6GBf3qMxMcab6hm4pGvaBYpxI7uU69If86krP8nJHwPxm9-z4ImyHE_UUi-9EyIGX36Cg83ioeZwjBOmgygQKFaVyTIeqRoW-edL2Wvdnag40vtVNsRzfA868Y5y9rM-IAY_Hhs2SU/s1600/Picture+089.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF6GBf3qMxMcab6hm4pGvaBYpxI7uU69If86krP8nJHwPxm9-z4ImyHE_UUi-9EyIGX36Cg83ioeZwjBOmgygQKFaVyTIeqRoW-edL2Wvdnag40vtVNsRzfA868Y5y9rM-IAY_Hhs2SU/s200/Picture+089.jpg" alt="" id="BLOGGER_PHOTO_ID_5507854521603367698" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKQj_AwDQznED-taRwNVeRSNT6bCeeSwQAdkmMe90nqWMn421U385I3XEPgZ4WISu7DpNDfc-PEoDaLAoxBEEP89t0uNSalYRDBiHZQMe_TAdyxN0Qumeb3CQF60hH_EOoRGqVt7d_J0/s1600/Picture+086.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKQj_AwDQznED-taRwNVeRSNT6bCeeSwQAdkmMe90nqWMn421U385I3XEPgZ4WISu7DpNDfc-PEoDaLAoxBEEP89t0uNSalYRDBiHZQMe_TAdyxN0Qumeb3CQF60hH_EOoRGqVt7d_J0/s200/Picture+086.jpg" alt="" id="BLOGGER_PHOTO_ID_5507854075196923154" border="0" /></a><span style="font-style: italic;"><br /></span><br /><br /><br /><br /><br /> <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FHHh1uLxh7IG7zQroJQjju_-46EEos0JKMwsA1z0OjYGLx7J6BdKDNj9gKk0mOWbe4BUZH4Q-uTISGhgGS8HC_Rur2Nb2PzibS_5SEmCW_ydg-a4RAU1ZtpJbMey337sUMsnJOp9ekQ/s1600/Picture+087.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FHHh1uLxh7IG7zQroJQjju_-46EEos0JKMwsA1z0OjYGLx7J6BdKDNj9gKk0mOWbe4BUZH4Q-uTISGhgGS8HC_Rur2Nb2PzibS_5SEmCW_ydg-a4RAU1ZtpJbMey337sUMsnJOp9ekQ/s200/Picture+087.jpg" alt="" id="BLOGGER_PHOTO_ID_5507853807701300866" border="0" /></a>Yesterday it was time for a Raspberry Cheesecake. Cause I'd been out in the garden picking raspberries. I've adapted Junior's recipe (a famous New-York deli) and just dropped in some berries at the end. Actually I dropped in to many berries and I crushed some of them as well.<span style="font-weight: bold;"> DON'T DO THAT.</span> It just tastes to much of raspberry, and is to acidic.<span style="font-weight: bold;"> </span>I've you need a base just make your regular cheesecake base of digestives or whatever. Juniors use a spongy-type base, but I've never tried it out.<br /><br /><span style="font-size:130%;"><b>Adapted from "Junior's Cheesecake Book"<br /><span style="font-size:100%;">Ingredients for Cream Cheese Filling</span></b></span><br /><ol><li><menu> <li>450g cream cheese<br /></li><li>166g Sugar<br /></li><li>(1/8 cup cornstarch) ¨# Optional<br /></li><li>Half 1 tablespoon pure vanilla extract </li><li>1 Egg extra-large eggs<br /></li><li>90g heavy cream</li></menu><menu></menu></li></ol>And then 10-20 Rasberries.<br /><br />Just whip the cream cheese and sugar, then add the egg and cream. Don't overbeat. Bake for about 1 hour at 165C until set, and golden brown on top. Depending on the size of the cake tin the baking time could be much less, and it might set before it's browned (that's fine!).<br /><br /><menu></menu>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-55804274545668257202010-08-12T13:21:00.000-07:002010-08-21T06:23:57.429-07:00Whipping egg whites with my new freind!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnli16A2x_XOoE5b5GgxFNHMe5jev5zGWclWElD3XWiRahvTt1oT6QHT_DdMDNREfQ1uh0hCVMsPxoNkGLc-wZm3hXfdjs66RylYWj933a00DNajPIrly68VnzyrkKUxYdI9GHTq22Og/s1600/Picture+083.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnli16A2x_XOoE5b5GgxFNHMe5jev5zGWclWElD3XWiRahvTt1oT6QHT_DdMDNREfQ1uh0hCVMsPxoNkGLc-wZm3hXfdjs66RylYWj933a00DNajPIrly68VnzyrkKUxYdI9GHTq22Og/s320/Picture+083.jpg" alt="" id="BLOGGER_PHOTO_ID_5507853102645117698" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Yeah! Finally.</span> I've been able to get hold of some cream of tartar (which is hardly available in Norway). Thank You Paula (my aunt)!<br /><br />As Rose Levy Berenbaum says <span style="font-style: italic;">"it is virtually impossible to overbeat the whites with cream of tartar". </span>Just add 1/8 of a tsp. for every egg white, after it starts to foam. Rose adds: "<span style="font-style: italic;">if you add the sugar to early the egg whites must be beaten longer, and volume may suffer." </span>If you add it to late you might overbeat the whites, which is a common mistake.<br /><br />And I must say it worked a dream<span style="font-style: italic;">. </span>The first time in my life I've managed a stiff peak I think!<br /><span style="font-style: italic;"><br /></span>I tried it out on this <span style="font-style: italic;">macaron recipe</span> from <span style="font-style: italic;">david lebovitz</span>:<em><br /><br />Macaron</em> Batter<br /><span style="font-weight: bold;">1 cup (100 gr) powdered sugar</span><br /><span style="font-weight: bold;"> ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)</span><br /><span style="font-weight: bold;"> 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder</span><br /><span style="font-weight: bold;"> 2 large egg whites, at room temperature</span><br /><span style="font-weight: bold;"> 5 tablespoons (65 gr) granulated sugar<br /><br /></span>Bake at 180 for 15-18 min.<span style="font-weight: bold;"><br /></span>Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-68397128051598400612010-08-12T11:53:00.000-07:002010-08-21T06:41:16.162-07:00Chocolate Ice Cream - Attempt 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQCzntuougMHqcWCpjDs8-mVr789qKM0fsjukQYN6cdi-D9XGPbKfif301gS3a7doj7f_kWO_-ko8fudQMPQsCalNpyMUhc9vlYQfIbOpEATVxkEfRBYoJ1jZ9rA8bhGaMV-rWFUkWCM/s1600/Picture+085.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQCzntuougMHqcWCpjDs8-mVr789qKM0fsjukQYN6cdi-D9XGPbKfif301gS3a7doj7f_kWO_-ko8fudQMPQsCalNpyMUhc9vlYQfIbOpEATVxkEfRBYoJ1jZ9rA8bhGaMV-rWFUkWCM/s400/Picture+085.jpg" alt="" id="BLOGGER_PHOTO_ID_5507851786760868802" border="0" /></a><span style="font-weight: bold;">Here's another try at chocolate Ice-Cream!</span><br /><br />You know Ice Cream can be made with no thickener, just cream and/or milk. However, I like it when it has a smoother consistency. Egg yolks are normally used (<span style="font-style: italic;">so called french style ice-cream</span>) but in southern Italy they often use cornstarch. SO, I added a little cornstarch to thicken this Ice Cream, but I ALSO added egg yolk. What's good about this is that the cornstarch stops the egg from curdling if you were to overheat them. Also it means less egg yolk which means a less eggy flavour. Still searching for a perfect chocolate Ice-Cream though!<br /><br /><span style="font-weight: bold;">Recipe: </span><br />This is a test quantity. It won't make a lot of Ice-Cream. Feel free to double and triple.<br /><br /><span style="font-weight: bold;">185g milk *2dl</span><br /><span style="font-weight: bold;">40g sugar</span><br /><span style="font-weight: bold;">34g chocolate </span><span style="font-style: italic;">in pieces, 70-86% Cocoa</span><br /><span style="font-weight: bold;">1 egg yolk</span><br /><span style="font-weight: bold;">1/2 tsp. cornstarch</span><br /><span style="font-weight: bold;">1 tsp nutella *optional</span><br /><br />That's it!<br /><br />1. Scald the milk, while beating egg yolks and sugar in a bowl.<br />2. Pour almost boiling milk slowly into egg yolks while beating. Pour back into pan.<br />3. Warm slowly til it thickens, and the bottom of the pan start to simmer. The Cornstarch should keep it safe from curdling.<br />4. Pour into a bowl of broken up chocolate and beat, or use an immersion blender to emulsify.Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0tag:blogger.com,1999:blog-7485789674332854811.post-23318112850725822262010-08-03T09:55:00.000-07:002010-08-21T06:01:11.847-07:00Dark Chocolate CookiesThis is a recipe I've experimented a lot with, and I'm proud to say, they taste very good! I found the original on cacaoweb, but it needed a lot of tweeking.<br /><br /><br /><span style="font-weight: bold;">Recipe, </span><span style="font-style: italic;">makes about 8-12 Cookies</span><span style="font-weight: bold;">:</span><br /><br /><ul><li>195 g Sugar</li><li>70-75g butter, softened</li><li> 1 large egg</li><li> 90g flour</li><li>20g Oats</li><li>40-45g unsweetened cocoa powder</li><li> 1g - ½ teaspoon baking soda</li><li>Optional: 20-80g nuts or chopped up chocolate.<br /></li></ul>Cream together the butter and sugar. Beat in egg. Then the baking soda, and flour, cocoa powder + oats. Don't overmix. Add nuts and chocolate.<br /><br />Bake at 180C for 8-12 minutes. Leave to cool for 5-10 minutes, then remove on to rack. They will look raw, but will set up as they cool.Marcello Valeriohttp://www.blogger.com/profile/11291939571288633571noreply@blogger.com0