Hello everyone! Excuse me, do not write much this time ... I'm a bit down in the dumps. So, when I can, I dedicate myself to make desserts to sweeten a little bit (excuse the pun ihihi)!
But, no more talk, today I present a rich and tasty recipe. The mascarpone cream is a classic and is great served in bowls as pudding or, better still, as a filling for a good tiramisu. The basic recipe is to use raw eggs, even if it is not very healthy! Here I propose a version that contains pasteurized eggs ... In this way, everyone can eat in peace and quiet. The only thing that you should be careful, you flavor the pâte à bombe with vanilla because that will give the scent to the cream.
addition, the gelatin used to have a more cream soda ... do not have to put it!
Ingredients:
a dose of Pâte à bombe with vanilla mascarpone
250 g 250 g
whipping cream 1 tablespoon sugar 1 pinch of salt
Prepare the pâte à bombs.
In a bowl, pour the cream and mascarpone cheese very cold.
Add sugar and mount with a mixer at maximum speed.
Combine the two mixtures, stirring with a hand blender (or a wooden spoon), gently from the bottom up so as not to dismantle the whole.
Add a pinch of salt and mix well.
The cream is ready! I eat by the spoonful: very good!
blacks dots are the seeds of the vanilla: D!
addition, the gelatin used to have a more cream soda ... do not have to put it!
Ingredients:
a dose of Pâte à bombe with vanilla mascarpone
250 g 250 g
whipping cream 1 tablespoon sugar 1 pinch of salt
Prepare the pâte à bombs.
In a bowl, pour the cream and mascarpone cheese very cold. Add sugar and mount with a mixer at maximum speed.
Combine the two mixtures, stirring with a hand blender (or a wooden spoon), gently from the bottom up so as not to dismantle the whole. Add a pinch of salt and mix well.
The cream is ready! I eat by the spoonful: very good!
blacks dots are the seeds of the vanilla: D!
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