Crystal Structure Of Epsom Salt

Framework 'author Montersino

paintings of Montersino with some small omissions and variant



Without

and rebuilt many times in the summer, I would do it again tomorrow, these sunny days inspire me! :) Some passages are not very long I put them all in this recipe because everything would be really confusing and superficial, I would like to dedicate a space of their own, like the gelatin in solution * (which has created so much confusion in some texts that were not that was specified in the solution and not gelatin sheets) pasta with lemon, or just liquid sugar, so I hope you will please, if not all criticism is constructive for me then .........

Ingredients for 8 people:

Chantilly lemon

400 g cream 300 g cream

24 g of gelatin solution otherwise * 4 g gelatin sheets
150 g of pasta with lemon *
10 g lemon jelly

For

50 g of pineapple puree
100 g of mashed blackberries
100 g of mango
40 g of gelatin solution otherwise * 7 g gelatin sheets

To bagna limoncello

100 g water 100 g sugar solution to 70% * 25 g of lemon

To finish

300 g of fresh fruit mixed
200 g of sponge
20 g gelatin neutral.

Procedure for lemon chantilly

Heat a piece of pastry cream and dissolve the gelatin in solution.
When the gelatin is completely dissolved incorporate the remainder of the lemon custard and whipped cream.

Gelee For exotic

Combine all the puree, heat a small portion that will be added sugar and gelatin in solution, stirring until gelatin is dissolved and incorporated in the cold puree. For the wet
limoncello
Mix all the ingredients.
Assembly
Take a frame of steel and put under the acetate (or the mold of PAVONIDEA should add, however, where the sheet of acetate or phone card is very convenient because it opens easily, does not run and the most elegance is that you see through the glass as a result the picture),




distribute the sliced \u200b\u200bfruit, and with the help of a bag to distribute the lemon cream.
With the help of a spatula, smooth the flat surface, place in freezer three hours.
Take the picture and gently, very very gently, with a particular ladle over the jelly, put in freezer 1 hour yet.
Then another layer of cream and a layer of sponge cake sliced \u200b\u200band soaked in the wet.
Place in freezer where you keep it until you get that special moment to eat and go like this:
Remove the cake from the picture, eliminate acetate once you will be upside down on serving platter, in safety because the product is frozen and so solid, cover with jelly (I usually look a bit 'otherwise the jelly tends to freeze), likes to decorate.