Last appointment with our Valentine's menu: We got to dessert and we wanted to prepare something special. The recipe is a little’ long but not difficult. The pastry you can buy it, so were the dark chocolate toppings. We preferred to do everything with our hands but nothing prevents you from ' make’ life. Zabaglione cream, incredibly easy to prepare, is best done the day before as well as Strawberry love cremolada fact, easy also. Hopefully for you is the prelude to a kiss…
Ingredients for 2 people:
- 150 grams of pastry (follow the recipe in the 'bases' or use the one in the supermarket refrigerated)
- an egg
- 100 grams of mascarpone
- 2 tablespoons marsala
- 2 heaping tablespoons of extra-fine sugar
for cremolada strawberry
- 100 grams of strawberry puree
- 2 grams of agar agar
- 2 tablespoons extra-fine sugar
for chocolate basket and seals
- 100 grams of dark chocolate
for the caramel
- 2 tablespoons sugar
- a tablespoon of lemon juice
Preheat the oven to 180 degrees static. Grease and flour two molds of the form that you prefer. Stretch out over the pastry, taking care to also cover the edges and puncture the bottom with a fork. Put any of parchment paper and some beans so that the pastry in the oven is not swollen. Bake for about 15 minutes, until the pastry becomes golden brown.
For cream, separating the yolk from the album: whisk the egg yolk with sugar until frothy and swollen, increased by about twice as much in volume. Combine the mascarpone and marsala. Whisk the egg whites with a pinch of salt and add to the cream gradually, incorporated with a movement from above downwards and storing it in the refrigerator for at least 5 hours (if you do it the day before it's even better).
For cremolada strawberry, wash strawberries, clean them and pass them to the mixer and then through a sieve to remove seeds. Add sugar. Heat on fire two tablespoons of puree and dissolve the agar agar, then joining all the remaining mixture and refrigerate for at least 3 hours.
For the trash and seals, Melt the chocolate in a bain-marie bowl and pour part of a sheet of parchment paper, leveling them as much as possible in less than half a millimeter in height with a spatula. Allow to cool in the refrigerator. To the basket, pouring the molten chocolate remained in a silicone pirottino, making sure to cover well the bottom and all the walls with chocolate and then dripping any excess. Store in the refrigerator even this. How everything is solidified, heat the blade of a knife and cut out from the sheet of chocolate forms you prefer: Stripes, round, square or even letters of the alphabet. As for the chocolate basket, carefully remove the paper cups from chocolate.
For the caramel, put in a frying pan the sugar and the lemon juice, melt and caramelize and pour on a sheet of parchment paper trying to spread the caramel as thin as possible in abstract form.
To serve, filled with zabaglione cream tarts of shortcrust, with puree of strawberry chocolate baskets, all decorated with dark seals and prepared caramel. the imagination of lovers Space.
THE PAIRING: with this cake filled with different flavors suggest a Angialis of Cantine Argiolas Serdiana, in Cagliari: the Angialis is a round wine, with a very elegant flavor, hints of honey and apricot and will enhance all the elements of this cake, ranging from chocolate to eggnog cream.