Waxing The Male Private Areas

Tournament in Wellington.

A big slam for carnivores!
the question I am able to write a post without a pun, I would say certainly not !

I must keep abreast of the challenge that unfolds before your eyes, dear viewers (not a misnomer oh no no, you're watching a screen, so you have many viewers, then stop this pernicious little look like " but why does it always pedantically? ). I will indeed write my lovely assistant in a box ... oh no thin, that's for my blog fan of David Copperfield!
I will indeed try to recreate the recipe you are following my Bible (Cambridge As A Head O how often op. Quotes!) While the latter will take quite a long weekend still in the parental home, since she was sorely missed by your narrator!
Well then hey, another challenge ( it is well known that a challenge can hide another! ) at a time when the only recipes that I meet are tax revenues where the words " book and make reduce "are gradually replaced by deduction and tax credit , in the jargon where people wonder about the possibilities of" international tax evasion "as those" where could I find a recipe to Cantal? , I resisted and prepares traditional dishes of the Savoy Hotel , oh my yes môôôsieur the skeptic! And besides I've not said that my dough is fluted in the fridge!



So then, much to warn you right away: this post is for carnivorissimes, non enthusiasts light attitude, to enjoy life, to the owners of a nice little wine ( O yes brave literary friend, you've noticed understatement, thank you daddy for Mouton Cadet 1982 ... I still remember!). And much
warn you that this recipe for 3 very appropriate tree for 6! And
then as tribute to the man who inspired me terribly, because he can speak to carnivores: Claude-Olivier , the small Swiss aptly named!


So then, without further ado, here is my Coeuf Fillet of Beef Wellington:
For 3 or 6, rather definitely yes 6!
- 3 hearts of beef tenderloin
- 120 grams of mushrooms
Paris - 60 grams of mushrooms
- 2 tablespoons heavy cream
- 600 grams of puff pastry ideally made yourself ( was my first time and the result was stunning ... make fond cheese the next day falls from pasta was just as divine!) (I'll post the recipe for the paste one of these 4!)
-
shallots - a clove of garlic minced
- a bay leaf
- Thyme
- 6 slices of good ham in Parma
- 3 pancakes with chives (pfiouh I can not remember more the recipe is so good ... I updater very soon!)
-
olive oil - sea salt, pepper. Salt and pepper

these sumptuous pieces of beef, sear in a skillet over high heat with a little olive oil on all sides.
Book.



Prepare the mushrooms duxelles ( word is it by cracking ?!, It is almost cabbage duxelles ..): Finely chop the mushrooms, garlic and shallots. Heat the remaining olive oil, sauté shallots and garlic, then add mushrooms.



Sprinkle with thyme and laurel bloom. Add salt and pepper. When cooking begins to satisfy you, add two tablespoons of cream, let reduce heat to medium, some minutes.

Prepare pancakes with chives as the instructions that your poor head will forward these next few days.

Proceed with incredibly amazing assembling the different elements: take a pancake with chives, to place two slices of Parma ham,



third of the mushrooms duxelles, a core thread Beef, close the pancake to form a pouch. Roll of transparent paper. Book these purses in the fridge for an hour. (Do not do it because of time, and actually the shape is not super nice, but I can assure you that by closing their eyes, they were well at the Savoy Hotel!)
Cut the pastry into three equal parts.
Roll each part into a disk 3 mm thick, top with a pouch, close it. Trim excess dough. Glaze the pastry with egg yolk (the original recipe called for to do it twice, leaving ten minutes rest every pouch between the two "gilded" but lack of time I did that superficially, how sad! ).
And presto! 12 little minutes in oven at 180 ° C (14 I think for me, the problem of the oven!) For rare meat!
Serve with corn salad and enjoy this wonder! The real presentation that would serve the fillet cut into two equal halves.

And voila! And as they say at Wimbledon, to repeat such a marvel, the ball is in your court ..





I know one who was excited about her by the delicious flavors in cooking ... you can almost see her sniffing in all directions!

Blog Camila Rodriguez Trave

Exoticism and revival.

Absolutely yes. Exoticism and revival, just that, yes!
Exoticism? As I promised, a little recipe " not here" if you allow this kind of small blagounette tasteless! Promise there is good two to three weeks, there is little done, and posted just this evening. Oh but it does not differ much from marriage, we became engaged a good while before, and promised no one is in - fabulous - white dress only a few thousand hours later (yes I m'éprends to the romantic tonight .. maybe to counter the incipit bad taste / bad omen!).
Revival? yes a bit of "Remission up to date." And since I have the soul of a poet, it is - in any rhyme - Jerusalem artichokes! An ersatz
I am forbidden to cook for the ancestors (far from being nostalgic for the period artichokes-14-18), but I did - oh shame on me! - Never cooked! So it was done, and oh wonder, "but taste is fabulous "!!!! Come on, everything goes to Jerusalem artichokes ... but did not count on their adverse effects (bloating and other delicacies of the kind ..).
short I propose a petition foodblogeurs for affixing a label "in moderation " on these cute baby vegetables (I have what it tastes extra-terrestrial).

And now, without further ado, here's the star of the moment: the Veal Shank with pineapple confit duly accompanied by a casserole of artichokes irrestistible (Queen ..) .

(thank you not meet the ridiculous pun - oh, like a thousand little blagounettes m'accourent in mind ... pun / artichoke ...!)

- A small knuckle of Veal with Pineapple exquisite Victoria (because Jerusalem artichoke ... Queen Victoria! and a small gift to one who understands and appreciates this scandal ! )


fond of exoticism Serves 4 (recipe adapted from the latest issue of Cuisine et Vins de France)
- 1 veal shank back of a kilo.
- a nice pineapple
Victoria -
2 onions - 1 carrot
-1 piece fresh ginger (4 cm) (detested by one of my guests, and therefore failed!)
- The juice of a lemon an orange
- 1 cinnamon stick + powdered cinnamon pr me, addict or not, whether you want!
- 30 grams of butter
- 1 c s.
olive oil - 2 teaspoons s. liquid honey
- salt and pepper qb

Preheat oven to 150 degrees. Peel the pineapple, cut into cubes. Peel the onions, carrot and possibly ginger. Cut the onions and carrot into small dice, grate the ginger.

In a large ovenproof casserole, brown the shanks made on all sides with the butter and oil. Add onions, carrot, ginger, pineapple, cinnamon and fruit juice. Drizzle with honey ham, cover with a small liter of warm water. Add salt and pepper, cover and bake for 2 hours. Baste the meat regularly during cooking.
Remove the ham and pineapple from pan, reserve warm. Strain the cooking liquid and let it reduce over high heat to a syrup concentrate (: (failed, the next time, surely!). Arrange the ham and pineapple in a preheated serving dish, drizzle with juice cut and serve immediately.

While there, I suspect frankly photographers C & V of France to have masked the hock, mine has nothing to envy to their side taste, a marvelous surprise, of softness, gentleness, pfiouh, I would flood back to the Caribbean! For cons the color was quite obviously "non-contractual " on their photo, lacquered effect does having obviously not done naturally! And I followed this recipe to the letter, shit!
Hehehe I'm damn rebound tonight eh?!

As for Jerusalem artichokes ...
same recipe taken from Cuisine et Vins de France special celebrations.
- 1kg Jerusalem artichokes
- 2 shallots
- 1 clove garlic
- 1 sprig of thyme
- 1 / 2 bay leaf
- 1 tablet of chicken
- 3 S. C
dry white wine - 1 small bunch tarragon
- 70 g butter
- salt pepper qb


Peel the Jerusalem artichokes ( is long and clearly annoying: D). So I will pause here. But this is not what stops apprentices Rebuchon like you and me, is not it? Rinse
artichokes and cut into chunks.
Peel the garlic, crush and set aside. Peel and chop the shallots.
In a saucepan over medium heat, brown the shallots with 30 grams of butter, then add the artichokes and cook for 5 minutes, stirring. Pour the wine, let it evaporate over high heat. Add the stock cube, 12 Cl water, thyme, bay leaf and crushed garlic. Add salt and pepper, cover and let simmer 15 to 20 minutes (Jerusalem artichokes are tender but not falling apart).
Meanwhile, chop the tarragon. Arrange the artichokes and shallots to a serving dish (remove thyme and bay ... oops ... forgot!). Stir in broth remaining butter in pieces, whisking to make a smooth sauce. MMmmmmmmmh.
Pour over the Jerusalem artichokes and serve hot.

Voilàààà for menu exotic-revival!

And small magical bonus of the week ... my beautiful chocolate macaroons all-rounded all the cream of the crop ...

Confimation Letter To Daughter

The End (for now)

YoYo, To start sorry for the lack of recent times but with the arrival of the end of the trip I confess that I am more and more distant of ordis. Finally, I am back now and it is impossible not to get involved with the technology for very long. So I want to still tell the end of the trip. To resume after the last post we left the mountain, in the Langtang Nepal but the initial 12 days were processed 7-day walk, which we nevertheless conducted from 1800 m (after 10am on the bus roof to 180km from Kathmandu) to 5000m on the fourth day, the lack of breathing kept me from going higher but I had gone to a peak at 5500m, a little too much. But hey it was still a great experience surrounded by magnificent peaks up to 8000m, the roof of the world anything. Then return to Kathmandu where we spent a quiet day qq. We celebrated Diwali (Hindu New Year) with people in the Guest House, we did two days of rafting on the river quite tough and cold and we ate a little more varied in the mountains. Destination Kathmandu Pokhara city in the Annapurna region, magnificent. Here it was cycling, paragliding and others, but just the fact of looking up is fabulous because the horizon is lined with mountains on one side and a lake on the other ... After Pokhara it was a passage Lumbini, birthplace of Buddha temples where different countries representing various have been built in commemoration, the interest is quite limited ... From there we started a marathon of transport to Goa. First day transit Gorakhpur India to Nepal where they took the train to Delhi (17h); spent the next night and the morning and then the bottom is 2200km 40h train to Goa by train filled with dying people sleeping on the floor etc.. But it was worth Goa PCQ c really relaxed, people are cool, the beach is really nice and relaxed down there. So here is how to spend the last week, chill at the beach, gets worse before returning. Oh yes and one day in Mumbai too, which m'ad'ailleurs left a pretty good impression. And so here I am back among people who all speeds an ear-shaped phone crazy world. In any case it was a fabulous year and I learned more than 15 years or over 100 pounds and I have had experiences unique met some amazing people. Without a good self-pseudo-psychoanalysis post trip I can say that this is a year that will count a lot for me in my way of seeing life, the world and others. Here, thank you for monitoring despite the irregularity of the news. I will publish as soon as possible photos from the last 2 me (I can not tjrs transfer the virus to my maps). And if I promise to put qq photos and some text when I go foreigner. And go to 3 / 4 years for the second version of the world tour.

Where Are Good Places To Get Dresses For Dances

I am a sheep breading (g) e!







But that yes I? But that yes I? No posts for 10 days! Is that the days are short in this dreary period! I do not see so the weeks pass ..
And this long silence to announce immediately my attitude parnurge sheep!

I owe you an explanation. Consequent! The sheep
de Panurge-attitude is born of a mimicry, due to addiction to blogs-culinary. Symptoms: ask the usual scoop " parsnips " of the " butternut squash ", running the tea shops in search of the Holy Grail - Matcha! Ruin in silicone molds, collecting books on buttons , spend a half-hour radius "spice" of Monoprix's to find the cardamom, of tonka bean, and mix five-spice !
Treatment: mutton de Panurge self-heals, through selflessness, a weariness ... until he discovers new culinary whims! Ah
want! Me back memories of a whirlwind "TPE" Class Terminale .. theme: order and disorder, Contents: philosophy / history / literature.
Chosen by your narrator fashion. Wink at you ;)
And now how to bind user and "order and disorder"?
Easy! Demonstration ..
Clairienne theory of the phenomenon of fashionistas :
fashion would be a mess (and 1!) Created by a group of misfits, who would become a mess order (voila!) By repetition of the general public, an order which would then require to turn disorder ... (And hey presto! the touch "into abyss" that has not escaped the scholars!).
Like what I am a great sophist (sorry Socrates, I love you for eternity anyway) that not only holds forth on the color of eggplant (very fashionable this summer, for that matter!) . Long
incipit is not it?
We must take tweezers to announce its ...
Trends in Panurge
Dorado fillets crusted Matcha (Panurge No. 1)
Mashed Sweet Potatoes (Panurge No. 2 or I do not know not!)
Small home made butters Naturally ( and customized a bit, a bit of bad taste as well ... but still Panurge No. 3)

- The Nets Dorado crusted Matcha

Pr 4 fashionistas palate.
- nets two nice bream (royal for me)
- 100 grams of bread crumbs
- 2 ½ tablespoons of matcha tea
- about 10 tablespoons of extra virgin olive oil .
- salt pepper qb!

Nothing more simple, but sometimes fashion is nothing but a good agreement between accessories, is not it?
Preheat oven to 180 degrees.
Mix crumbs with the tea, a little salt (sea salt pr me!) And 6-7 tablespoons of olive oil until a mixture to smooth.

Arrange the fillets on a small plate covered with wax paper and drizzle the remaining olive oil.

Cook 4 minutes in the oven is already hot. Remove from oven and cover each fillet with a generous spoonful of the mixture matcha tea.
Finish cooking under the grill!
(bream fillets will cook very quickly!)
result: a parade flavor, color and surprisingly pleasant, and especially especially the touch the breading crisp and fragrant on the net so soft!
(Loosely based on a special issue of Cucina Moderna, Casa Pesce easy killed, 2005).

Side Wine: A
Greco di Tufo dei Feudi di San Gregorio 2004, Italian white wine from the Neapolitan region, very fragrant and golden dress nicely!



- The mashed sweet potatoes

Serves 4
Ooh my, this recipe is so simple ...
Pr not die of shame I would give a small variant;)
- 2 large sweet potatoes
- 40 grams of salted butter.
- (for the alternative: milk).


Peel sweet potatoes and cut into chunks. Boil about 25 minutes in a large pot of salted water. (For variation, cook sweet potatoes in half water and half boiling milk!). Pass the sweet potatoes in vegetable-pass (I love this stuff!), Having taken care to place a pan under that wonderful new item! (Keep the water in which potatoes were cooked to puree to the saucepan in a bain-marie = then a little bit for the environment! Yes, I'm into BA today!).
Add salted butter puree, mix well, keep in a bain-marie.
A simple recipe for addicted to sweet potatoes, which I am inevitably part!

Small butters custom distasteful way "go, stop a bit Panurge, would you?"

Panurge Panurge? ptits of butter? " Oh yes! They had a glaring success last summer (we therefore classify the collection in Summer 2007 Panurge, would you?): Here, at the fabulous Camille Cakes in the City, and, under its influence (it would be sort of the "marginal" to my theory ..) here, in the eternal mentor, ChouBru !
I first, in full consciousness of my Panurge Level 2 (persistent symptoms!), Acquired the small gadget Petit Beurre (which is still on a site entirely in German, a language unknown to your narrator, although regretted not read Nietzsche, Schnitzler and only through a traduttore-traditore !).

And the circumstances of this purchase on the Internet are well worth a little digression .. I see myself in the middle of September, still awful stage- (!) To visit the daily blog darlings and come face to face with this fabulous gadget Panurge on a site does not have tab-haven "English"! Well no without feeling a so-called cold-eyed, I called a Germanophile intern and asked him to translate for me the order form and description of that gadget-made-dream!
And this without counting the need to play fineaude ... lawyers who share my office before suspecting anything ... "Yes absolutely, an order of mussels, Germany, ah you know the distance selling in private international law is not clear at all, at all!"


(For mini-gadget pictured above proof, if my clinical case were to be studied!) I received the item as expected on a Saturday morning and then I tried both recipes, and oh! a clear preference for the shortbread in the flower of salt Sigrid!
I transcribe it so this recipe!

Only here, the beauty of this item is also infinite customization of the "little butter! And what
found better to write your narrator, a silly plagiarism and bad taste (no, I see you coming, not like the biscuits themselves!) By writing in black and white (uh ... nothingness on dough I'd sanded to be exact and pedantic!) "little bastard"!
So I bravely take the risk of hearing me say that this is not funny, tasteless, inappropriate and vulgar, but nothing like to improve morale, trust me!

And now, The recipeee !
250 grams of flour
125g butter 125g sugar

10 grams vanilla sugar 1 egg

Half a teaspoon of sea salt


For handling, I copy-paste the recipe for great Sigrid guru (hope she does not want me!)
"Mix flour, sugar and salt. Add the cold butter, cut into small pieces and, with fingertips, crumble. Finally add the egg and knead quickly until the dough is compact and homogeneous. Film and refrigerate for at least an hour. Roll the dough to 2-3mm, cut the biscuits and bake at 160-170 degrees for a good ten minutes until edges are golden brown.

PS: the "small "while high, is not it cute?!

Off topic: Ah ah ah a small mea culpa! this is not the recipe" exotic "originally planned (and now already announced in previous post ..), delayed a few days to considerable oversight of the main ingredient!

And I leave you with a menu-about (my god I'm scared to hold the title of champion of puns ..): at parades when new culinary Spring-Summer 2008 ? (To make for Wednesday, 4 pages, eh what, we can not train to play the lady at my age?).

Cinema? My Blueberry Nights by Wong Kar-Wai (I just leave the cinema for that matter!), Go ahead without waiting for you to wonder (especially if you 've loved In the Mood for Love), the film may seem slow for some, and the outcome predictable. I would note, however, staged incredible images and breathtaking colors: a very nice atmosphere! but for refractory much attached to content, the description of a blueberry pie and a picture of Jude Law can sometimes be enough, is not it? And what about if the two are combined? Jude Law for a blueberry pie. Me it I do not need much;) To believe that film critics are maybe jealous guys! ;)

Memory Quotes For Picnik

Consider a low coast this time ... Back to Italy, and since I like to do the clever, with a lil bit of Belgium still ...

Ehh yes readers, readers, the end approaching the end of the budget as much, I do not take you in distant lands and exotic this week (but wait to see my inspiration for the next ... you certainly will have a check of a kit-anti-fear-in-the-jungle-cooking!) but you will walk with infinite joy in the country - culinary - I know best. Where some people begin to hold forth on matters metaphysical (the French judge seized under section 2 of the Brussels I Regulation (No, no, that's not my key "Belgian", do not worry!) Should it decline jurisdiction where there would have exclusive jurisdiction for a non-EU? But is it not rather the student should declare itself incompetent ...? ), sometimes I start to think about issues Culino-physical (well, there is not enough expression " pataphysical " on food blogs ...). An example? But when did I ever make my first ravioli al ragù? And I believe that a correct answer to this question would require me to go back far enough in psychoanalysis (!) Since, even at 5 years, we can "do i ravioli " closely following the fingering of her grandmother's head, which in any case will not give you the recipe later, she would simply say " my dai, hai visto, è facile eh? " (But then, you've seen well, easy huh?).
Finding no respite in the rest, I ask myself this question constantly, to conclude that, drenched from head to foot by the "kitchen rital traditional" since the tender age (and stupid to boot), I do not say since when I am so attached!
But but but, since there is a "but" (and yes, a "put" also, do not worry, I do not changééé jé souis touchours étranchééé the same .... I have not forgotten the recipe of the day, nor decadent touches of humor), I agree with the wonderful Cavoletto di Brussels that " it's not just the pizza life ", and all convinced by this new Grand Guru, my new credo is that of following some of his" recipes chic "*

So while the deal of the day? A Rouget, fennel ( the challenge : hated by 2 to 4 guests, and leaving the other two marble ...) Citrus ...
I had already tried a salad of fennel with citrus, and this marriage is no less surprising extremely successful! The proof that it is one of the most common elements in modern Italian cuisine ... trasition and without too conspicuous here is the ...
Mullet en Papillote with citrus, fennel and olives (Big Chief Sigrid - Cavoletto).

rital modern Serves 4 (recipe ultra-fast!)
- 4 Redfish (especially say "yes" when asked "are you clean?" and no ma'am it's not the froussardise! ).
- 1 fennel bulb
-
1 orange - 1 grapefruit more for me (for the prettiness of color, like pink, may be!)
- a beautiful twenty
black olives - 4 bay leaves
- 1 teaspoon fennel seeds
- oil Olive
- fleur de sel
- Pepper Of The Mill ( who suggested that I should have written "red" ?).

Preheat oven to 180 ° C. Wash and drain the red mullet (unless you read my statement correctly ... who said that I will be a severe teacher? ).

Cut orange and grapefruit slices of 5 mm and slice the fennel. Prepare 4 squares of parchment paper (Alu for my part, since O awkwardness when you hold us ...). Place each square on a little fennel and orange, red mullet sleep there, add some olives, 1 bay leaf, fennel seeds, 1 pinch of sea salt, 1 drop of olive oil and a little pepper (for the great romantics, like me opt for this presentation -rosette ... forgive me but I'm gloating by reading this sentence ... ).

Close the curl with kitchen string (or opt for the solution of aluminum and do not bother at all!). Place these little gems in a baking dish and bake for 15 minutes.
Hop, serve as shown ... The perfume is my small-gni-fi-that, and they are all refractory fennel, guests have nothing left ... I think I won due to write "another victory Duck!


And for those who no longer believe in the saying " better to be alone than in bad company" , here's my terrible coaching, always inspired by my great guru Belgian Cavoletto, (ah yes there is Belgium ... ... to digress briefly Sigrid is a fabulous cook of Belgian origin, living in Rome ... but do I really need mentioning).
Wait a minute ... I have not treated abominably what follows "bad coaching? Wow .. I who found the transition much tempting ... I beg your pardon, if any sacred dish, my adorable little ...
Pera e Gorgonzola Risotto ... pear and gorgonzola ... is not it already "magical"?!


Pear and Gorgonzola are also an alliance became typical of the modern kitchen rital (go, let yourself go in to the temptation of biting into a pear after a piece of gorgonzola), and what better way to interfere in the most typical dish of the cuisine?! Cavoletto Hat ...
I did not follow the true recipe Cavoletto, but have simply followed my traditional recipe, but I admit to regret the idea of dried pear slices (small acute flemitude on this one!) That it advocates deco ... For 4

buongustai (= good-living).
- 180 grams of rice Arborio / risotto / Vialone nano
- 3 pears
- 100 grams gorgonzola
- 1 liter of vegetable broth
- 50 gr parmesan
- 1 shallot
- 1 glass of white wine
- 2 c to s.
butter - olive oil (blabla. ..)
- salt pepper qb.

Wash pears peel and cut into small dice. Finely chop shallots. Heat a tablespoon of butter and a drizzle of olive oil in a pan, sauté shallots and pears, without browning. Add the rice ... do "toaster" in return making the grains have become translucent.
Pour the wine (a small Gewurtz 'for me) .. and let it evaporate.

Feel me this little broth ...
Pour the broth ladle by ladle (I boil the broth on another plate) until each ladle has been absorbed.
When rice is ready, add salt, pepper, parmesan, add the remaining butter and gorgonzola cheese in small pieces. Mix well .. cover and wait 5 minutes before serving!

Pfiouh ... I can not tell you ... Finally, if
course, is the goal ... ... a true wonder!


And since I often post both recipes and tonight another tickles me, I would argue the adage "never two without three " (who dared to say that "too many adages killed the adages? ") and introduce you not without honor, most simplissime pies with coffee and white chocolate (despite appearances: length of the recipe writing does not mean length and complexity real! am still a lil saying?):


8 servings (I split the dosage in half, because I really wanted to inaugurate my wonderful mini-springform pans "arent THEY lovelyyy" (yes perfectly, I parody Stevie Wonder!).
Recipe After Sale e Pepe (monthly culinary trans absolutely legendary ..) in October 2006.

simplissime For the dough:


250 grams of
flour - 50 grams of almond powder
- 150 grams of butter
- 150 grams of sugar
-
2 eggs - pinch of salt.

Mix thoroughly the flour and almonds. Place the flour into a fountain on the work plan. Put the butter in the center in small pieces, eggs, sugar and pinch of salt. Mix ( go, go! ) forming a ball of dough when the consistency you like, let the dough rest in refrigerator for an hour. (You will not believe me certainly not, but I am party to read a scholarly article in the meantime ..).
Roll the dough into a disc less than a centimeter thick and butter a mold of 24 cm / or your brand new and fabulous Cuty mini-springform pans , drop off your circle of dough, make up the dough and fold the edges to form a nice edge (thus, clear, do not follow the presentation on my photos ^ ^). Prick bottom of dough with a fork, cover with beans / rice / super iron instrument which replaces at Kitchen Bazaar ( and I dream at night ... shame on me) ! Bake at 200 ° C for 20-25 minutes (remove beans, rice or instrument terribly envied by myself).

For the coffee cream:
- 2 dL
milk - 2 egg yolks
- 50 grams of sugar
- 20 gr soluble coffee
- 1 dL
cream - 10 grams of gelatin sheets (or agar agar for those who prefer the familiar and .. we're still not very good friends, then mea culpa for hardcore!)

Soften gelatin in cold water, bring to boil milk, add coffee, turn off and cool. Beat yolks with sugar and add milk. Cook the cream over low heat, stirring, until it is well densified. Stir in gelatin and let cool, then add the cream slightly "up" (= whipped). Pour over the dough and chill.

The white chocolate cream:
- 2 dL
milk - 2 egg yolks
- 30 grams of sugar
- 100 grams of white chocolate
- 1 tablespoon c. flour

Beat yolks with sugar, add flour and milk and cook over low heat, stirring, until the cream is denser. Add white chocolate cut into small pieces, stir and let cool.
Pour the cream over the cream to coffee ...
And for the final decoration: Melt 30 grams of dark chocolate in a double boiler, melt and pour chcolat the white chocolate cream, taking care to be more artistic than myself! (Oh if only I had my syringe and decorator!).

Well duh, main course, accompaniment, a dessert that you ask for? A little movie? " Across " ... wonderful movie Germano-Turkish Fatih Akin (director of Head On). A beautiful painting of characters, very very romantic! Go for it, if you're not too scared of glaucque!
It remains for me to tell you a good weekend, and "good appetite", the phrase really the most appropriate in all circumstances in the world! ;)








* fabulous recipes from the book by Sigrid Verbert: "It's Italian, right?".