Oggi vi presento una mia rivisitazione della torta mimosa.
Per la marmellata di ananas:
- 500 gr. di polpa di ananas fresco a cubetti
- 300 gr.di zucchero
- qualche goccia di limone bio
Procedimento:
inserire la polpa di ananas a cubetti in una ciotola aggiungere lo zucchero e qualche goccia di limone, mescolare gli ingredienti , chiudere il recipiente e lasciar riposare in frigo per almeno due ore. Mettere quindi sul fuoco e lasciar cuocere per circa 30 minuti a fuoco dolce, mescolando spesso, poi passare il tutto al setaccio con i fori piccoli. Rimettere la marmellata sul fuoco per 15 minuti circa, oppure sino ad ottenere la densità desiderata; io personalmente for this recipe, I prefer the rather fluid.
For the sponge:
- bio
2 eggs - 70 gr.
sugar - 20 gr.
of butter - 70 gr.
flour - 40 gr. starch
- 20 cc.
of milk - a few drops of almond flavoring
- a pinch of salt
Procedure:
In a bowl, beat the egg yolks with sugar and add melted butter in a double boiler, stirring constantly, salt, almond flavoring, and the two flours. Beat the egg whites until stiff and incorporate the mixture, transfer the mixture into the pan Guardini and bake at 180 for about 20 minutes
For the cream:
- 200 cc.
milk - 2 egg yolks bio
- 40 gr.
sugar - 20 gr. flour
- 10 cc. limoncello
Procedure:
in a saucepan boil the milk with the lemon. In a separate bowl, attach the egg yolks with sugar until they become foamy, add the flour a bit 'at a time and stir with a whisk. Dilute the mixture with the boiling milk, stirring constantly. Pour the mixture into a saucepan and cook the cream over a low heat, remove from fire when it thickens and then let cool.
Also:
- wet cake maraschino
- some strawberries,
- a handful of chopped pistachios
- 6 cups portion
Composition of fish: we get the sponge cake squares in two sizes. To the bottom of a short first square of sponge cake, with the help of a pastry brush to wet the brush with the maraschino, then enter a spoonful of pineapple jam fluid, then another square of sponge cake brushed with maraschino, then a generous amount of pastry cream, crumbled on top of each cup a bit 'left of the sponge, and then decorate with a few slices of strawberries and chopped pistachios. Let stand in refrigerator two hours before serving.
Recommended wine: Moscato Colli Hills.
See also: mimosa cake with strawberries and small meringues.
Per la marmellata di ananas:
- 500 gr. di polpa di ananas fresco a cubetti
- 300 gr.di zucchero
- qualche goccia di limone bio
Procedimento:
inserire la polpa di ananas a cubetti in una ciotola aggiungere lo zucchero e qualche goccia di limone, mescolare gli ingredienti , chiudere il recipiente e lasciar riposare in frigo per almeno due ore. Mettere quindi sul fuoco e lasciar cuocere per circa 30 minuti a fuoco dolce, mescolando spesso, poi passare il tutto al setaccio con i fori piccoli. Rimettere la marmellata sul fuoco per 15 minuti circa, oppure sino ad ottenere la densità desiderata; io personalmente for this recipe, I prefer the rather fluid.
For the sponge:
- bio
2 eggs - 70 gr.
sugar - 20 gr.
of butter - 70 gr.
flour - 40 gr. starch
- 20 cc.
of milk - a few drops of almond flavoring
- a pinch of salt
Procedure:
In a bowl, beat the egg yolks with sugar and add melted butter in a double boiler, stirring constantly, salt, almond flavoring, and the two flours. Beat the egg whites until stiff and incorporate the mixture, transfer the mixture into the pan Guardini and bake at 180 for about 20 minutes
For the cream:
- 200 cc.
milk - 2 egg yolks bio
- 40 gr.
sugar - 20 gr. flour
- 10 cc. limoncello
Procedure:
in a saucepan boil the milk with the lemon. In a separate bowl, attach the egg yolks with sugar until they become foamy, add the flour a bit 'at a time and stir with a whisk. Dilute the mixture with the boiling milk, stirring constantly. Pour the mixture into a saucepan and cook the cream over a low heat, remove from fire when it thickens and then let cool.
Also:
- wet cake maraschino
- some strawberries,
- a handful of chopped pistachios
- 6 cups portion
Composition of fish: we get the sponge cake squares in two sizes. To the bottom of a short first square of sponge cake, with the help of a pastry brush to wet the brush with the maraschino, then enter a spoonful of pineapple jam fluid, then another square of sponge cake brushed with maraschino, then a generous amount of pastry cream, crumbled on top of each cup a bit 'left of the sponge, and then decorate with a few slices of strawberries and chopped pistachios. Let stand in refrigerator two hours before serving.
Recommended wine: Moscato Colli Hills.
See also: mimosa cake with strawberries and small meringues.
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