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Molleaux

Diet, no diet, no diet ..... tonight "not diet" and then whip in hand, but you have no idea!! I'm not gonna give you some advice bdsm, whip in hand was challenged to say the whip icing and off to work! :)

Well now that you are all on a war footing, you need:

70 g butter 70 g white chocolate (I recommend the legendary Galak)

40 grams of sugar 30 g flour 3 eggs laid
1 whole egg + 2

200 grams of crème anglaise (not tell me you do not know it, because I do not know how to do it myself, ahahahah!! I was joking, I have to give you the recipe for creme anglaise?? Ugh, oh well)

100 grams of strawberries

a handful of mint

these quantities are sufficient for 4 people who eat two or twice or for a eating four times or eight who are on a diet and divide the portion to be good brothers .... Okke enough, are for 4 doses.

At this point we proceed with .... I almost give you the first recipe English cream, so then do the molleaux, but yes from the English cream do this:

put in a saucepan 5 egg yolks and 150g of sugar, beat well until the well mixture becomes foamy and light. Put 450 ml of milk on the stove and let come almost to a boil, remove from heat and pour flush on the eggs, stirring well with a wooden spoon or a whisk, once poured all the milk, put on the fire (a flame low) and stirring constantly with a wooden spoon (do not use the whip !!!), be careful not to boil or the milk and immediately tear the English cream goodbye! The cream is ready when it is slightly thickened and velero spoon. Once ready, pour into a bowl, add 50 ml of cream, stir well and let cool. You can spice it with a little 'orange peel or lemon or vanilla ... but no!

Now forget the custard and concentrate on molleaux , in a double boiler, melt chocolate and butter. Beat eggs with sugar, add the flour sifted and finally the chocolate with the butter, mix well without leaving lumps.

Grease and flour the molds, disposable aluminum those from panna cotta to speak, to fill them 3 / 4 of mixture and bake in oven at 220 degrees for about 10 minutes.

The center of molleaux should remain fairly soft, serve to open at one end, blow out 'of the heart, with strawberries and mint leaves everything to come back, a dusting of icing sugar and crème anglaise in a shot in the side of the plate.

like pigs and eat and enjoy!

Federica