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Indian milk candy

“They cannot know nor dream
How much dreams command life,
How, when a man dreams,
The world leaps and bounds,
Like a brightly coloured ball
Between a child’s small hands.”

António Gedeão, Pedra Filosofal in Movimento Perpétuo, 1956

Indian milk candy

To 130 g (13 small 10g balls):

500 ml whole milk
57 g sugar
10 g butter
Cinnamon and curry

Bring the milk to boil strring constantly to thicken (as a soft dough); approximately 20 minutes.
Add sugar and butter and keep stirring while cooking in low heat until you can create a ditch in the bottom of the pan when you run the spoon through the center of the mixture.
Put the mixture into a plate and allow it to cool down.
Roll 1 teaspoon of mixture into small balls (grease your hands with butter before making the balls).
Roll the small balls in a 2 cinnamon:1 curry mixture.
Place balls in small paper cases and the on a serving plate.

Sweets for my sweet…

…and sugar for my honey…


Corn and honey pancakes

Makes 12:

170 g wheat flour
15 g baking powder
35 g sugar
200 g sweet corn, baked
250 ml whole milk
30 g butter
2 eggs

Make a puree with half of the corn, stain and set aside.
Mix together the flour with sugar and eggs.
Add milk, the corn puree and the remaining corn.

Cook on a hot, greased griddle.
Cook until brown on one side and around edge; turn and brown the other side.
Serve with honey.

World apple day… with the Snow White…

I rewrite the story…
I dare to get rid of the Wicked Witch and give the day off to the seven dwarfs…
I take the poisoned apple and turn it into a fairy cake…
The “lived happily for ever” still exist, even before the ending…
Light kisses, dream glass case…

Mashed apples and vanilla cake

Makes 3 little cakes:

125 g butter, melted
125 g light brown sugar
4 eggs
125 g cake flour, sieved.
3 apples
1/2 vanilla bean
5 tpsp sugar

Pre-heat the oven to 180ºC.
Grease and line with parchment paper small cake pans (12 cms diameter).
Mix together sugar and butter.
Add the egg yolks, one at a time, and then the whisked egg whites.
Add the flour.

Bring 2 apples to boil with sugar and vanilla until cooked.
Mash.
Peel and slice the remaining apple in thin slices.

Pour half of the batter into the pans.
Pour the mashed apples mixture.
Finish with the remaining batter.
Top with the apple slices.

Bake for 30-35 minutes.

In black and white

When I’ve started “flagrante delícia” I had no idea about all this things worked and I didn’t realize immediately the extreme importance of pictures in a world where we also “eat with the eyes”.

Later I was forced to do some work on my blog and some of the first posts were left in “stand-by” waiting for the light that could make them live again.

So I go back to flagrantedelicia’s first recipe and recover the black and white film from my premiere:
- Lights, camera, action!… here we go for the mousse remake!

Dark chocolate mousse

Serves 4:

170 g. 70% dark chocolate ( Valrhona, Green & Black’s, Lindt…)
80 ml cream
1 egg yolk
4 egg whites
20 g. de caster sugar

Melt the chocolate in a bain-marie.
Bring the cream to boil and set aside.
Remove chocolate from the bain-marie and add the cream stirring constantly until smooth.
Fold in the egg yolk and stir.
Whisk the egg whites until firm peaks form and add the sugar slowly.
When the chocolate is at 40ºC, gently fold in 1/3 of the egg whites with a tongue.
Fold in the remaining egg whites.
Refrigerate at least for one hour.
(It’s very importante to use 70% chocolate).

White chocolate mousse

Serves 4:

67,5 ml + 500 ml cream
67,5 ml milk
25 g sugar
300 g white chocolate, finely chopped
3 egg yolks
1,5 gelatin sheets

Bring the 67,5 g. of cream to boil with milk and sugar.
Pour this mixture into the egg yolks stirring constantly.
Bring this mixture to 85ºC in a bain-marie, strirring constantly.
Let it cool down until 25ºC.
Melt the chocolate in a bain-marie.
Add the chocolate and gelatin (previously hydrated).
Stir well.
Whip the remaining cream (firm but not stiff).
Gently fold in 1/3 of the cream and then the remaining cream.
Refrigerate.

To combine together both mousses, use immediately.
Decorate with white rose’s petals and a chocolate drop.

A lassi in the hole

I shuffle the cards and distribute them but I keep an ace in the hole to the weekend’s gambling!…
… Winning is my game! ;)

Mango Lassi

Makes 500 ml:

260 g de ripe mango
100 g yoghurt
20 ml cream
100 g ice
30 ml honey

In a blender, mix all the ingredients together.
To create a sugar-rimmed glass, rub the drinking surface of the glass with corn syrup so it is barely moist. Dip the edge of the glass into sugar.

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