What Colour Mouth Has A Springer Spaniel

branded champagne and tiramisu for Montersino

What hellish day, I hope to finish soon the car did not start the ADSL connection has gone bad, but not a normal fault I had to change 30 m cable, not the coach did not, he stops at the first trick, but it was only the power, everything that could go wrong has gone bad .... I feel like a shred console ourselves ; champagne flutes stuffed then this was the first with more (which I freeze in the summer because I have a plant that produces an error, a recipe provided Montersino strawberries), then with the cream and finally a tiramisu Champagne always Champagne sauce and more; decorated with branded sugar.

INGREDIENTS FOR 8 PEOPLE
For the cream tiramisu Champagne Luca Montersino

250 g Champagne
250 g caster sugar
150 g egg yolks (about six)
400 g mascarpone
400 g of whipped cream

PROCEDURE

I worked in the bowl of cold planetary champagne, sugar and egg yolks, I put the bowl of the planet in a water bath, stirring constantly, Montersino says to put it all into a pan of copper and cook on a stove to warm to 85 degrees, but I wanted to be sure of a mess, mainly because I do not have a thermometer, so I like to set the custard, cream sail when the spoon is ready, but because I wanted to be sure that everything was actually pasteurized well, I extended the cooking making it slightly thicken, and to my surprise not I made an omelette. Dry the bowl of the planet, I mounted with a whisk until it cools down, add the mascarpone and cream, not to dismantle the whole I first softened the cream and mascarpone. While I prepared the sauce I put the cream in the fridge.

champagne sauce and blackberries Montersino just that he prefers strawberries

500 g of mashed blackberries
500 g Campaigns
200 g of glucose syrup
100 g of sugar
100 g of dextrose (I am not wanted el ' I omitted)

Heat a small part of the puree, I added the sugar, the sugar until they dissolve. I added all the rest of the puree.
In the bottom of the flutes I put more and alternating with cream and salsa.

Caramel branded

branded caramel did not know how to do it because Montersino not specific and I tried to do it this way: In a saucepan nonstick cooking because it is not prolonged, I put a cup of sugar, a teaspoon of water where I melted the red dye, I never expected it to turn melted, I extended the cooking I poured on a sheet of parchment paper, which I covered with another sheet of paper oven slightly wet wrung with Hose Reel paper I flattened the caramel.