1. Mix the butter with the icing sugar for 5 min.
2. Add the egg and mix
3. Add the dry ingredients ( flour, finely ground almonds and salt).
4. Roll out the dough with a rolling pin to a 3 mm thick
5. Cut with the mould
6. Bake to 338°F for 15 minutes
Pastry cream
8.8 oz milk
1/2 vanilla pod
3 egg yolks
1.7oz sugar
1oz cornstarch
4.4oz whipping cream
4.4oz White chocolate
½ oz unflavored gelatin
1. Mix the egg yolks with the sugar and add the cornstarch.
2. Boil the milk whit the vanilla pod and the half of the sugar
3. Leave both preparations at room temperature, and then Bring to a boil again, stirring constantly for 5 min.
4. Remove from the heat and add the unflavored gelatin. Stir in a bowl and top with a piece of plastic. Then refrigerate until cool.
5. mix with the electric blender and add the white chocolate.
Ganache
Fresh berries
4.4oz Raspberry Puree.
2.6oz Milk Chocolate
2.5oz Chocolate 65%
1oz Butter
1. Boil the raspberry puree and stir on the chocolate
2. Mix and add the butter
3. Put the fresh berries into the pre-baked pie shell and stir the ganache
4. To serve.
Mousse
8.8oz whipping cream
6.3oz berries Puree
2.8 oz sugar
½ oz unflavored gelatin
Hydrate the Gelatin.
Heat up the berries puree with the sugar and add the Gelatin
Let cool and add the whipping cream
Stir this mix above the ganashe
Garnish with cream, and fresh berries.
Ingredients:
Fresh berries (raspberry, blueberry)
1 1/2 oz orange juice
1 oz cranberry juice
1/4 oz de lemon juice
1 1/2 tequila
Mint leaves
Chilli powder
Ice
Muddle the berries and the mint,
Pour into a cocktail shaker,
Add Ice
Put the tequila, orange, lemon and cranberry juice in the shaker,
Hold the shaker with both hands and shake,shake, shake.
Strain your cocktail in a glass previously rimmed with chilli powder and ice cubes
and Enjoy!
-Saute the rice, whith 1 garlic clove, butter, onion powder, azafran and parmesan cheese adding the winw little by little.
-Marinate the beef steak in the soy sauce with chiles de arbol, honey, Seasoning Powder, and garlic.
-Blend the marinade sauce with fresh blueberries and reserve the rest for serving.
-Smash the blueberries and reduce on a low heat with butter.
-Scoop a portion of the cooled risotto into your hand. Spoon the cream cheese into the centre and wrap the risotto around it to seal completely.
-Roll the rice balls first trough th eggs, followed by the panko.
-Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
