Wednesday, June 15, 2011

Bavarian pink grapefruit

Serves: 4-5 people Difficulty ': Easy Preparation time: 1 hour + cooling INGREDIENTS 2 pink grapefruit juice 3 clementines 350g. 1 cup of whipped cream alchermes 4 sheets of gelatine 170g. powdered sugar 1 teaspoon of vanilla extract 4 egg yolks 1 / 4 of a liter of milk PROCEEDINGS -------------------------- Break the gelatin, put it in a bowl and cover with two inches of cold water, let stand for 30 minutes.

Beat the egg yolks with sugar until mixture is light and frothy, then pour the milk, which have been boiled, flavored with vanilla and blend with pink grapefruit segments liberated from the skins and seeds. Stir continuously and pass the mixture back into blender also joining the juice of clementines filtered through a strainer.

Transfer to a saucepan and cook over low heat, stirring constantly with a wooden spoon until it does not sail '. Remove cream from heat and pour the gelatin thoroughly mixed and squeezed his hands. Continue to stir until 'will not' completely dissolved. Pass the cream through a sieve, collected in a bowl placed inside a container more 'great over ice, stir and continue doing cool.

Join the majority of liquor and mix well. When the cream is' cold, stir in a spoon, very gently, lifting the whipped cream from the bottom up. Moisten with a few drops of alchermes the inside of a mold for Bavarian rovesciatevi gently into the preparation. To avoid any air bubbles knock the mold more 'times on the work surface covered with two towels folded.

Then put the cream in the refrigerator for at least 3 hours. To serve the mold upside down on a round plate flow and warm up with the hair dryer for a few minutes (so the cake will come off 'alone from the mold and sformera' more 'easily). You can decorate the cream with half-thin slices of orange, alternating with slices of pink grapefruit, peeled and sliced banana to live.

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