1/3 Shortening Equivalent To Oil

TRIS PANNA COTTA COTTA CREAM CAKE



The shorts are a great way to enjoy a delicious cake without worrying about calories. In this case I used the classic panna cotta. The base is always the same, but the decorations and varying combinations, also change the flavor: try!

INGREDIENTS:
(for 9 cups)

500 ml of fresh cream
3 tablespoons powdered sugar
a small vial of vanilla
5 sheets of gelatine
4 / 5 marron glacé
3 tablespoons syrup and 3 sour cherry Locksmiths
3 fresh mint leaves
50 gr. dark chocolate
150 gr. digestive biscuit type
40 gr. butter


Put the gelatine to soak in water.
Heat 100 gr. cream with icing sugar and boil before adding the gelatin and stir until they are completely dissolved. Add the remaining cream and stir well. Divide the mixture into 3 different containers and put in a marron glacé (3 chunks set aside for decoration), another black cherry syrup and place the third on the fire to warm the cream and then melt the chocolate into small pieces.

Chop cookies very fine and mix with butter. Place a spoonful in each cup of dough biscuits and shrink a little. Put in refrigerator for ½ hour or in freezer for 10 minutes.

Take the glasses from the freezer and put 3 in the cream with marron glacé, 3 the one with the black cherry and in the remaining cream with chocolate. Put in refrigerator for 1 hour and then decorate as desired. Leave in refrigerator at least another three hours (there are more good the next day).

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A cake fresh and tasty, easy to implement but effective, for all lovers.

INGREDIENTS:
(prepare the day before)

500 ml of fresh cream
3 tablespoons sugar
5 sheets of gelatine
250 g digestive biscuits type
80 gr.
butter 1 tablespoon of honey
900 g frozen raspberries
4 tablespoons sugar
5 sheets of gelatine
juice of 1 lemon
A pan fresh raspberries for decoration
100 gr. dark chocolate
100 gr. white chocolate heart mold



Soak the gelatin in two different containers (5 sheets and 5 in one another)
10 minutes Cook raspberries with the icing sugar and then leave to cool.
Finely chop the biscuits with melted butter and mix with a tablespoon of honey.

Coat the mold with plastic wrap, place the biscuits on the bottom with the butter and compacted well with the back of a spoon. Refrigerate for at least half an hour.

Warm half cream and sugar before taking a boil, add 5 sheets of gelatine and stir until they are dissolved. Add the remaining cream. Pour it on the basis of biscuit and refrigerate for at least 4 hours.

Take the raspberries and pass through a meshed sieve and collect the puree into a bowl. Put a few tablespoons of puree into a saucepan, heat and add the remaining 5 sheets of gelatin, stirring until they are completely melted. Add the remaining puree with lemon juice. Pour all the cream after it is well thickened and put everything in the refrigerator for at least another 4 hours (well until the day after).

For decoration drawn on parchment paper, resting on a tray of hearts. Melt the white chocolate and dark chocolate. Allow to cool and pour into two croissants with parchment paper (or in a small bag for the freezer). Cut a tiny corner and the white chocolate to make little drawings as desired within the design to heart. Put it in the refrigerator for 10 minutes. Resume designs now solidified and fill the heart-shaped figure with dark chocolate. Put in refrigerator.

When decorating, remove the hearts and place them upside down on the cake, alternating with fresh raspberries.

can also make individual portions (in this case, halve the dose)

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TURTLIT PIACENTINI



I do not like the carnival, but the sweets of this period are really very good. Here I give you the recipe for those typical Piacenza who are preparing for St. Joseph and for Christmas Eve. Try them, they are a true goodness!

INGREDIENTS FOR THE FILLING:
(for about 70 pieces, to do the day before )

300 gr. of boiled chestnuts
250 gr. mustard fruits (preferably mandarin)
200 gr. plum jam (suddenly, preferably homemade)
80 gr. macaroons
50 gr. cocoa
a glass of rum





Place all ingredients in a blender and chop until it forms a grainy paste. Store in refrigerator for at least a day.

INGREDIENTS FOR THE DOUGH:
1 cup dry white wine
100 gr. granulated sugar
100 gr.
butter 1 tablespoon rum
600 gr. 00 white flour 2 egg yolks

finely grated zest of one lemon
a pinch of salt
lard or peanut oil

Heat in white wine, sugar and butter until they are dissolved. Turn off the heat and add rum. Allow to cool. Put the flour in a blender with the lemon zest and a pinch of salt, 2 egg yolks and add the warm liquid until it forms a dough ball.

Let the dough rest at room temperature for about 1 hour.

Pull the pastry is too thin (Mark 6) and put the filling (a teaspoon, spacing the mounds about 2 fingers of each other). Fold the dough and cut with the cutting wheel. Fry ravioli, a few at a time, in a pan with high sides, in plenty of peanut oil (I use 250 gr. Lard and 1 liter of peanut oil).
Once the ravioli are browned on both sides to lose the excess grease on butcher paper.

Sprinkle with plenty of sugar.

are good the next day and will keep for 4 / 5 days (but always finish first)

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SPRELLE



These sweets are made in various parts of Italy and in each area have their own name. In Piacenza called sprelle.

Ingredients:
400 gr. white flour
2 red + 1 whole egg
50 gr. melted butter
3 tablespoons granulated sugar 1 pinch of salt

grated peel of one lemon
½ cup dry white wine
lard or peanut oil
Powdered sugar






Mix the flour with the eggs, melted butter, sugar, lemon zest, salt and white wine to form a dough just firm but workable.
Let the dough rest for 1 hour.
Pull the dough thin with the machine (mark 7)
Cut with the toothed wheel in your preferred format.
Fry in hot lard (I use 250 gr. Lard and peanut oil 1 lt)
Dust with icing sugar

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placeholder for a table on the table flowers in bloom






Even those placeholders I have designed and reallizati for www.ideedecoupage.com for laboratory dell'Arteggiamo!
are reallizati paste and colored corn before and after with oil paints, I believe that they are more "hot" than acrylics.


POPPY


ROSA

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reallizato and I designed these napkin rings for the in Arteggiando www.ideedecoupage.net is primarily a laboratory where we do decoupage , country painting, sewing, creative, and later we plan to add other techniques. It 's a way to work together. I'm glad this project has enticed many friends, starting from a paper model with a step by step, each one of them have reallizato to your imagination.