Tuesday, May 3, 2011

Cash at Carambola

Serves: 6 people Difficulty ': Media Preparation time: 50 minutes + 5 hours in the refrigerator INGREDIENTS 2 discs of sponge 20cm. diameter 500gr. 200g ricotta cheese. cream 70g. 50g of white chocolate. of mixed candied peel 25g. gelatin sheets in 2 dl. Grand Marnier 180g. powdered sugar 4 tablespoons vanilla FOR DECORATING orange syrup 100gr.

mixed candied fruit peel 100g. icing sugar 1 egg 2 carambola PROCEEDINGS -------------------------- Soften gelatin in cold water, then drain and squeeze it. Dilute the goal 'of liquor 1DL. water and brush the mixture of hard sponge. Whip the cream. Reduce the white chocolate shavings. Whip the ricotta with icing sugar and vanilla, add the chocolate chips and chopped candied fruit peel.

Pour into a saucepan and let the rest of the liquor to dissolve the gelatin over low heat. Allow to cool and incorporate the ricotta mixture. Amalgatevi then gently whipped cream and put the preparation in the refrigerator. Place a disc of sponge on the bottom of a mold provided with hinged edges and the same diameter.

Fill with the ricotta mixture and level the surface. Settle on the second disc of sponge. Cover with plastic wrap and refrigerate. Let harden the case for at least 5 hours. Slice the carambola and cut the candied fruit into small pieces. Mix icing sugar with the egg white and syrup. Turn out the speakers on a platter and put it with the prepared icing.

Decorate the edges and the surface with slices of star fruit and garnish with bits of candied fruit. Serve immediately.

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