1.- Base of dried fruit
300 gr of butter (melted)
300 gr brown sugar pecan minced
100 gr of chopped walnut
350 of chopped almond
150 gr of pistache
All the dried fruits are processed in a theft cup, until they are of a similar size, followed by the sugar is added and finally melted butter and this mixture is removed from the processor once you've done a homogeneous mixture, followed by let it rest and extends with a roller, leave it up to a thickness of no more than 1/2 cm is baked at a temperature of 180 °C for a period of 15 to 20 minutes.
2.- Creme brulee
250 ml cream lyncott
100 ml of whole milk
60 gr sugar
4 egg yolks
11 ml of vanilla extract
5 gelitas
Boil the cream, milk, along with half of the total sugar; this until you release the first boiling, while the other half of the sugar is used to launder the yolks, then is this tempera mixed with a little boiled cream. Both preparations are mixed and cocen until they return to unclip the boiling; let it cool a little and added the gelitas extended preparation according to how they are used.
3.- Gelée of mango and peach
6 gelitas
250 gr of mango puree and separately 250 gr of peach puree
150 gr of sugar
Mix all the ingredients gelitas (the gelitas previously hydrated and renderd), mango puree and sugar until they are perfectly mixed, followed by stretches and gives the desired shape. It is cooled immediately.
4.- Mousse of orange chinese
900 gr of cream lyncott
180 gr of sugar
150 gr of orange chinese
7 gelitas
4 egg yolks
It is bleached egg yolks with a bit of sugar, this while it is boiled the half of the cream lyncott, releasing the first boil oranges are added previously chinese slices, which in turn are added the yolks bleached; this mixture is maintained in the fire until the release of new boiling. Once you have released the boiling is allowed to rest, once the preparation is lukewarm add the gelitas. Meanwhile, mounted the rest of the cream lyncott with the rest of the sugar, followed by mix both preparations with enveloping movements not to lower the cream mounted. is emptied into the desired mold and cooled.
In the photo, we can observe the 4 parts that make up the cake; it is a cake that is a bit time consuming to make, since they are the 4 recipes that make it up, however the supplement and textures of this worth the time and effort invested. I hope that with the recipe that they are present, encourage you to convinar recipes or invent their own.
Mix all the ingredients gelitas (the gelitas previously hydrated and renderd), mango puree and sugar until they are perfectly mixed, followed by stretches and gives the desired shape. It is cooled immediately.
4.- Mousse of orange chinese
900 gr of cream lyncott
180 gr of sugar
150 gr of orange chinese
7 gelitas
4 egg yolks
It is bleached egg yolks with a bit of sugar, this while it is boiled the half of the cream lyncott, releasing the first boil oranges are added previously chinese slices, which in turn are added the yolks bleached; this mixture is maintained in the fire until the release of new boiling. Once you have released the boiling is allowed to rest, once the preparation is lukewarm add the gelitas. Meanwhile, mounted the rest of the cream lyncott with the rest of the sugar, followed by mix both preparations with enveloping movements not to lower the cream mounted. is emptied into the desired mold and cooled.
In the photo, we can observe the 4 parts that make up the cake; it is a cake that is a bit time consuming to make, since they are the 4 recipes that make it up, however the supplement and textures of this worth the time and effort invested. I hope that with the recipe that they are present, encourage you to convinar recipes or invent their own.
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