today clear skies over the island.
Here, I write slowly ... but I saw three, three swallows! So I'd give to officially open the spring. Too bad it still is chilly. Not that there is not accustomed, after ten days in the chilly northern cities (not True, it is cold, but the view from here is by definition ...) but, in fact, this evening a little bit of hot and sweet it was just fine.
.
.
So I implemented a fast recipe that, in general, use as a "sweet light" after a dinner with friends serving in cups that are neither tea nor coffee all different from each other, but can also go the bowls, or glasses. In short: you see What does your "glass wall" of spiritual, medium and large heat-resistant. Also with regard to the addition di liquore, è ovvio che va bene più o meno qualsiasi cosa, tranne il limoncello o il rosolio della zia, certo…
Cioccolato fondente
panna fresca da montare
caffè forte
zucchero di canna grezzo
liquore a piacere (whiskey irlandese, of course…)
cacao amaro
Melt the bittersweet chocolate in a bain marie with a couple of tablespoons of cream until a smooth consistency. Place the remaining cream steadily with the addition of very little sugar (and a pinch of salt).
Put a couple of teaspoons of melted chocolate on the bottom of each cup. Prepare a cup of coffee to every guest and sugar to taste, add a teaspoon per cup of liquor, pour over the creamy sauce of chocolate, then finish with a dollop of whipped cream and a sprinkling of cocoa brought down by a strainer.
A tip: try to act quickly and to keep melted chocolate and coffee that hot.
0 comments:
Post a Comment