Images Blue And Mustard Yellow Living Room

On February 9 was the birthday of Sergio Primo (a) Torito Pampa , el tipo es un Robespierre moderno, eso si, esperemos que no termine igual.
Fuimos invitados a compartir un asado en su casa y para homenajearlo le preparé un postre, el Torito Pampa .

Ingredientes:

Pionono:
Huevos 8 unidades.
Azúcar 8 cucharadas.
Harina leudante 8 cucharadas.

Crema Mascarpone:
Huevos 6 unidades
Queso Mascarpone 250grs.
Azúcar 200grs.+50grs.
Crema de leche 250grs.

Chocolate Mousse: Eggs
6 units. Chocolate
250grs coverage. Manteca
200grs ointment. Sugar
200grs.
Cognac 50ml.

Various: Merengue
amount needed. Dulce de leche
amount needed. Syrup
amount needed. Moscato Wine
amount needed.

Preparation:
Pionono.
Beat egg whites and continue beating while you add the sugar.

When I take consistency, add the yolks one at a time, whisking to incorporate.

Sift flour, 4 tablespoons and mix with a stirring motion with a wire whisk, add the remaining 4 tablespoons and continue mixing.

Grease and flour two baking sheets 30x40cm. about placing the mixture and bring to a hot oven (200-220 º C) to note the gold surface. Remove and cool on a wire rack.

Mascarpone Cream.
With cream and 50g. sugar get whipped cream. Stepping
book with a fork Mascarpone cheese, add to the cream before.

200grs Beat the egg yolks. sugar until creamy and add a consistent mixture.

Beat the egg whites with a wire whisk, incorporate outflanking creams. Cover with a film and put into refrigerator for 30 minutes.

Chocolate Mousse.
Beat egg yolks with sugar until creamy similar the mixture.

Take the chocolate in the microwave for periods of 20sec. at full power, stirring until creamy. Let cool and add to the yolks.

Add cream and brandy butter, continue beating until integrated.

Beat the egg whites until stiff and add to the mixture with stirring motion. Cover with a film and put into refrigerator for 30 minutes.

Assembly:
Dessert leading to the first I put it together Singles, who stayed home with a pudding mold.
I recommend the second option is easier.
start with this, cover with a foil pan 23x10x8cm. Placed in the bottom pionono base. Moisten with a mixture of syrup and moscato wine.

Add the mousse, half of the mold. Bucking the meringue over the mousse.

Place a second cap pionono without damping.

Add Mascarpone cream, not completing the pan, and add small lots of caramel.

Complete with Mascarpone Cream. In the freezer for about three hours before serving.

Unmold, cut with a wet knife and garnish with caramel or strawberry sauce.
Result:

worth mentioning, just in case anyone did not notice that the dessert is ligth NO, if you are dieting or are not lovers of the cream, let it go and prepare a gelatin diet.
As you can imagine, I still have the photo exercise.
I leave greetings and thanks for the comments.

Long Dong Silver Filme Im Internet

Dessert Chocolate Mousse Cake and short

Well, we returned to the kitchen after a break necessary.
I tell them that we went on vacation and met Marcela Grace and JC two entrerrianos, residents from long years in Capital. Wonderful people, I hope to get together soon to share the passion for cooking. Sol
addition, his mother and Vinicio (baby), to whom I send a cordial greeting.
On the other hand, I was with some changes at home and among the paintings, plants, etc., The kitchen went into the background.
While still not finished yet this gave me time and prepared a dessert that I wanted for quite a Chocolate Mousse Cake :

Ingredients:

Bizcochuelo:
Eggs 2 units.
60 grams sugar.
60 grams Flour.
1 tablespoon unsweetened cocoa

Chocolate Mousse: Manteca
200 grs. Chocolate coverage
200 grs. Eggs
6 units. Sugar
100 grs.
unflavored gelatin 7 gm. Cognac
60 cm3

Preparation:
First the cake, beat the egg whites until stiff, add sugar and continue beating until a meringue.

Add yolks one at a time, whisking to incorporate.

Remove from mixer and sift the flour with unsweetened cocoa, mixing with a whisk-shaped enclosure.

Grease and flour a 22 cm pan. diameter, pour the mixture. Carry moderate oven (170 ° C) for 30 minutes, remove and cool on a wire rack. Book.

Let the chocolate mousse, beat the egg yolks with sugar until frothy and consistent preparation.

Meanwhile, hedge cutting up the chocolate and butter in small pieces, take the microwave for 30 seconds., Mix and bring back for another 30 sec. more, remove and stir, let cool.

Add beaten yolks to the preparation of chocolate and butter churning.

Place in a bowl brandy and gelatin, bring to the microwave for 15 seconds, stir and bring back for 10 seconds. Incorporating the previous beating.

Beat the egg whites until stiff and add with a wire whisk, beat in outflanking the earlier to integrate.

Line a pan of 22 cm. in diameter and 10 cm. deep, with parchment paper, place the cake on the bottom and pour the preparation of mousse. Carry
the freezer for an hour at least.

Unmold.

As I prepared an Italian meringue covered and used my new acquisition: a Flambeador .

Result:

Book in the refrigerator until serving.

Some shots are a photographic exercise.
I leave greetings and thanks for the comments.