Feline Intestinal Blockage

SWEET

The favorite dessert of Ana Maria

http://ristoranteacasatua.jimdo.com

PRALINE AND WHITE CHOCOLATE COCONUT - like Raphael

doses for 25 balls - total estimated time: 40 minutes

INGREDIENTS
60 g white chocolate

20 g almond flour (or ground almonds for the purpose)

10 g butter 40 g

ricotta

+ 70 g coconut flour for garnish

80 g sugar

30ina a hazelnut shelled

PROCEDURE

pan melt the chocolate, and finally add the butter, then mescolare.Aggiungere almond flour, ricotta, sugar and finally the coconut flour. Correggette the compound based on the stocks, that He must be compact, but not hard.

Let rest in refrigerator for a 20in minutes.

Shape into balls, placing the center of a hazelnut, and roll in coconut.

Store in refrigerator. Serve at room temperature to appreciate the consistency.

http://ristoranteacasatua.jimdo.com/

DOLCE RAFFAELLO

INGREDIENTS

cream :

750 ml whipping cream 750 g white chocolate

almond flavor to the base I :

3 eggs 100 g sugar 100 ml oil

100 ml milk 100 g sugar 200 g flour

1 teaspoon baking powder

for base II (above): 5 egg whites

150 g sugar 150 g grated coconut

2 tablespoons flour

almond flavoring 1 / 2 sachet baking powder

PROCEEDINGS

The base I :

Reds + 100 g sugar = cream + milk and oil
hard snow whites = + 100 g sugar

the two creams together and then mix the flour with baking powder +

cooking about 20 min. in the oven at 180 °
II The basic

= snow whites with sugar

Add the coconut flour with baking powder and almond flavoring

cooking about 20 min at 180 °

Cream:

The cream is put on the heat bringing it to the point of bollizione.aggiungere chocolate, making it melt, then the almond flavor. Allow to cool for the entire night in the fridge before spreading it

fit well.

The second day I put the base, spread a layer of cream over the IIA vienne · BASE, coat again and sprinkle with grated coconut. Store in refrigerator.

http://ristoranteacasatua.jimdo.com/

Crème de la crème

INGREDIENTS

Base:

6 eggs 6 tablespoons sugar 1 envelope

of cream to chocolate

Cream

200 g cream

200 ml cold milk 1 package vanilla cream

cream top :

2 tablespoons water 2 tablespoons sugar 2 tablespoons brandy

100 g

chocolate 100 g butter

PROCEDURE The base

:

whites are assembled with the sugar, add a red pooi time. At the end you add the cream envelope. Cooking in the oven at 180 degrees for about 25 min.

Cream: The

cream, milk, vanilla ela wellness spreads are mounted on the base and put in the fridge.

cream top:

It leads to 'boil the water, it melts the zuccchero together after you add the brandy and chocolate. Finally the butter. It does cool down to room temperature. Smears the cream. You put in the fridge for another 2-3 hours.

http://ristoranteacasatua.jimdo.com/

Cake Valentine

INGREDIENTS:

white heart:

200 g white chocolate 2 eggs

300 ml whipping cream

7 g gelatin

aroma of vanilla sugar 60g

black heart 200 g dark Ciccolo

300 ml whipping cream

20uova

7 g gelatin 150 g yoghurt 60 g sugar

PROCEEDINGS

White Heart:

1. mix the yolks with sugar, add the cream is not mounted and put in a water bath
2. we put the gelatin in cold water and after 5 minutes and put the squeeze in the mixture, stir well to mix well, add the ciocolata white, and when melted, stir the fire and ogliamo
3. and when cooled add the yogurt and vanilla
4. assemble the whites and add to the mixture, in a gentle
5. put the mixture into a heart-shaped baking pan and put in cold for 12 hours. Heat the pan for a few seconds in hot water (just out) after which reverse the pan on a flat black
Heart: proceed as with the white heart
hearts can also be used of the same size and color can be white heart with the help of food colors

http://ristoranteacasatua.jimdo.com/

PEARS TO WHITE WINE AND CREAM WITH NUTS

Ingredients: 1 vanilla bean

• 4 good-quality seasonal pears, peeled

• 125g muscovado sugar dark, plus a little 'more

• 2 glasses of white wine • 2 oranges 200g

• nuts Mascarpone 255 g peeled

PROCEEDINGS

Preheat oven to 220 º C

Place pears in a pan, add 125g of sugar, wine, vanilla bean and seeds, and rind and juice of 1 orange and bring to boil.

time to time, baste the pears with the syrup cooking, so give them a nice glaze. Bake for about 20 to 30 minutes, depending on the degree of ripeness, until pears are tender, then remove from oven and let cool while you make

toast the walnuts on a baking sheet in oven for 5 minutes

sure to keep an eye on them in they can move quickly from golden to black and you do not want to burn nuts!

Remove the vanilla pod from the syrup.

When the nuts are done, work with a pestle and mortar until a paste.

Whip the mascarpone with the paste of nuts, orange peel and orange juice, sugar to sweeten, and serve this cream with stewed pears, walnuts, orange rind and a few drops of the syrup cooking.