Sore Throat Overactive Thyroid

Zuccotto

This one cupola that I had seen a book, but when I went to read the recipe I just sfagiolava for nothing so I did everything on my own ...
Ingredients (mold dome of 18 cm) x
cake
40 g cocoa 40 g starch


50 gr flour 60 gr chopped hazelnuts 3 eggs


100 g sugar 40 g butter 1 teaspoon baking

work the egg yolks with sugar, add melted butter, flour, starch, cocoa, baking powder and hazelnuts tritate.Aggiungere the egg whites until stiff. Bake in a mold from 22 cm to 180 for 20 minutes. Remove from oven let cool and cut in two discs of a diameter 18 (as the mold zuccotto) with a diameter smaller than about 12/14.
mousse
x 250 gr dark chocolate

3 eggs 50 g sugar 400 g whipping cream

50 g hazelnuts, toasted and chopped 4 sheets gelatin

Melt the chocolate in a double boiler. Off the heat and add the yolks and sugar. Soak gelatin in cold water. Add the chocolate and jelly squeezed back a couple of minutes on the stove with the yolks. Add the cream and the whites beaten stiff.
x syrup

60 g water 30 g sugar 20 chocolate

Putting it all on fire and used to wet the discs when cold. X
the Glaze
I would have liked it had been hard glazes instead of those so it becomes soft but the same good
140 gr dark chocolate
11th ml sour cream (or yogurt and cream)


Assembly Grease the mold dome with oil odorless
Put the mousse until the middle, place the disc of the smaller cake well soaked with the syrup and again premere.Agiungere the mousse and the larger disk and press the wet well. Leave in refrigerator for at least 8 hours.

put on a plate and cover with glaze making descend directly from the pot where it was scioloto chocolate with sour cream. Returning it to the fridge.
It 's more good the next day

Gay Cruising Azanzibar

hazelnut roast veal with mushrooms, bacon, hazelnuts


This recipe does not know who he is, I think I pulled it down from the board of Italian Cuisine
With 2 kg atrosto you eat in 8
2 kg roast veal (or pork much less expensive)
1 sprig of rosemary
2 cloves alglio
few juniper berries
sage

salt 1 / 2 cup white wine
1 / 2 cup of broth (nut is fine)
oil

butter 100 g hazelnuts, toasted and chopped 1 tablespoon flour

1 or 2 tablespoons marsala
To do this roast is great even the air or pork loin.
massage all the meat with salt.
In a pan put butter oil, garlic cloves to the ramentto rosamrino, juniper berries and sage. Do brown the roast well on all sides, it must be good color. Deglaze with white wine and add (not on the meat) hot broth. At this point I Proseg cooking in the oven is longer (but I needed the stove) but you can safely proceed on the stove. I covered with foil and put in oven at 180 ° C then 1 hour later I shot a barking hours later I found out. Occasionally wet the roast with its sauce, the meat never aggiunegere direttamenet fluid than that of cooking. Once the cooking (I feel with your thumb if the meat is soft) I removed the roast and I wrapped in aluminum foil and I did rest.
In blender I put the meat sauce made from chopped hazelnuts filtered the marsala and flour lightly toasted in a pan. I shake the whole thing and reported the fire to thicken a little. I cut the roast and covered with sauce