Two firsts and two great and wonderful discoveries:)
It starts with the egg yolk. A recipe found in Elle à Table and I recommend the pool of good ideas, more than once I found my happiness! And it allows all readers to not necessarily keep records (useful ^ ^).
A dessert that throws and takes little time to do, what to ask for more! (It's true that I was a mountain of this process and, ultimately, it's easy)
cold zabaglione with berries
Source adapted: Elle à Table
for four
6 egg yolks 130 g sugar 20 cl
sweet white wine (Alsace for me)
1 / 2 lemon
1 packet of red fruits P ** ard
The night before, thaw the bag of red fruits.
Put them in a small saucepan with 10 g of sugar and 1 / 2 glass of water, bring to high heat and cook 2 minutes, stir gently and remove from heat.
Put the egg yolks and remaining sugar in a bowl bearing the heat and whisk until the mixture whitens.
Prepare a water bath: heat a little water in a saucepan and place the bowl over. Pour the white wine and lemon juice over the egg and sugar mixture and cook over low heat without ceasing to beat with an electric mixer until the mixture thickens and turns into foam and warm air. Remove from heat.
Pour the zabaglione into cups halfway up. Put half the fruit compote and chill and the rest of the fruit.
Just before serving, serve with a light cake or meringues broken.
The big advantage: make dessert the night before, not to be taken by the D-Day stoves (very valuable when you have a toddler with you!)
The big bluff: "it was you who did it? " Vui Vui ^ ^
But what about white? Total 6 white ... So I go back on the canvas and remember a wonderful recipe angelic Loukoum ... some checks, one or two decisions and forward!
Source (revenue divided by two): Loukoum
traditional flour 45 g + 15 g potato starch
100 g + 50 g sugar
6 beautiful
egg whites a pinch of salt
a "nibble" vanilla extract
Warning: Loukoum recommends using cream of tartar for this recipe, I did not but my K.chéri I think I saved for the coup. If you find any, then try with.
Preheat oven to 150 ° C.
Sift flour three times and then sift again with 50g of sugar.
sure to take your largest mixing bowl and beat egg whites with an electric mixer. When they start to foam, add the pinch salt and continue beating until the whites are starting to become firm. Add sugar several times and the vanilla extract and continue beating until the mixture is firm.
Sift flour over the mixture four times, taking care to incorporate it gently with a spatula every time. Pour batter into pan and smooth the surface. To avoid air bubbles, drop the pan several times on the countertop. Bake 40 minutes
(given the least amount of dough) about: the surface should be lightly browned and a knife inserted in the dough should come out clean.
The big advantage: egg whites? where? In addition, you can keep the juices of the berries sabayon to coat the cake!
The big bluff (and personal satisfaction) My dear love, yet who really has a hard time with everything that is "cake" has devoured half and keeps begging for more! In sum
a cloud of cake, it's hard not to finish in one go:)
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