Review Of Baby Lock Jewel Machine

CROSTATINE CON MOUSSE Bresaola

Accetto l'invito ricevuto da Jelly in occasione del primo compleanno del suo blog e pubblico una ricetta con fragole e cioccolato.

Ingredienti

una confezione di pasta sfoglia senza glutine (DS)

200 g. di cioccolato bianco*

250 g. di fragole

60 g. di zucchero

2 uova

200 ml. di panna

il succo di 1 limone

sale

*come da prontuario, senza glutine

procedure

Whip the cream, taking them from a spoon. Melt the chocolate in a double boiler with a tablespoon of cream, let cool and stir in two egg, two egg whites with a pinch of salt and cream. Let the mousse in the refrigerator for 3 hours. Roll out the dough into a thin sheet of stencils and foderatevi buttered and floured (with gf flour). Prick the bottom with a fork, cover with baking paper and beans. Bake at 220 degrees for 20 minutes, then let cool.

Wash and slice the strawberries, put them in a bowl with sugar and lemon juice and let marinate.

Put the mousse in a pocket pastry, stuffed with the tarts and decorate with strawberries sinking into the mousse.