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Zuccotto of cake (or Pandora) and Hearts of foie gras with balsamic vinegar praline

last episode of the remains of the (st) Renne that involved 5 blogs ( Menu Turistico , Assaggidiviaggio , Cardamom & Co , Cuocicucidici et moi), after which it will post the pdf with the "recycling" complete.

We are at the end of January this year and the recycling of scraps from the table of the holidays is gone, but next year this little collection will always be helpful, is preparing for our loved ones of delicious dishes using leftovers.

I'm more for the salty, as I showed in the first two posts, but this time I could not make me who groped by a sweet using the remains of Panettone Christmas cake that makes me crazy. The inspiration is the classic Milanese Cassata, I suggested that I almost verbatim (I halved the sugar and the decrease even a little), changing only the shape. Why zuccotto? Why did I die and I'd never used before, clear ... :-D


ZUCCOTTO of panettone

Adaptation purely formal Cassata Milanese, from the gourmet leftovers - A. Bay, F. Guatteri - Ed Touring

400 g panettone
300 g ricotta 100 g mascarpone

100 g fresh cream

100 ml water 100 g caster sugar (the recipe they proposed 250 g) 180 g
marron glacé
60 g dark chocolate 60 g
walnuts
50 ml Marsala
50 ml milk 5 egg yolks

1 tablespoon coffee soluble (I used decaf)
1 tablespoon of starch (wheat, corn or potato starch)


Cut the cake into slices about 1.5 cm high and use some to line a mold zuccotto.
prepare the coffee cream: heat the 100 ml of water and dissolve the instant coffee, then let it cool. Meanwhile, work the egg yolks with 50 g of sugar and starch. Join the cooled coffee and cream, mixing well. Thicken the cream in a double boiler, stirring constantly, then cool.
In another bowl, work together ricotta, mascarpone and remaining sugar (I had been so mascarpone and then I only used one without cheese). Join the Marsala and 50 ml of milk and mix well. Combine half of this cream to the cooled coffee cream, and also add the walnuts coarsely chopped. Chop coarsely
also the marron glacé and dark chocolate and add to the remaining cream cheese and mascarpone.
zuccotto Pour into mold lined the white cream and level well. Pour the cream at this point in leveling even this coffee. Coat the bottom of the mold with the remaining slices of cake, cover with plastic wrap and place in refrigerator to harden for at least 5 hours.
in serving dish and invert serve.

After the cake, however, grant me a tear with salt? :-)

I do it for your own good, you know: too much sugar is bad, you know! And then there is the case advanced by the parties pate de foie gras? Maybe a nice package that had not yet opened? It 'time to think about it: soon is Valentine's Day as a snack and drinks in the most romantic dinner of the year, I propose the simple

HEARTS OF FOIE GRAS PRALINED BALSAMIC

The inspiration for this non-prescription Massimo Bottura gave it to me with his Magnum Foie Gras presented Gourmet Kitchen on November 2010. You need:


pancarré
a block of foie gras
Traditional balsamic vinegar
hazelnuts
chopped almonds
salt

Cut the slices of sandwich bread using a round cutters with scalloped edges.
Cut the foie gras into slices 5 mm thick and with the help of a heart-shaped cutters to obtain many hearts as there are disks of sliced \u200b\u200bbread.
In a small bowl mix the two grains with a pinch of salt.
Pour a few drops of balsamic vinegar in a dish and spend the hearts of foie gras. Then go in grain facendovela adhere well, then store each tiny heart in the center of a disk of bread.

With this non-prescription participate in the contest of Flavia Hart to Hart and Stella, hazelnut.