Good Snacks To Take On Cruise

Pomegranates IV - thought I had finished ^ __ ^ And now that

official Offi ... here we tell you here at the beginning of a new work week ... But today I join the chorus "what a bore that beard." Personally I'm not here right now ... that are here but not really ... in fact probably at this moment I will be shopping around ... I know you're curious ^ _ ^ I'll be doing

shopping spree in London . We decided to take three days off and go spend the weekend in London ... is that a week Working holiday post terribly unnerved me ;-)

But I could not leave without the recipe Monday, and saw that I was given to understand that the series pomegranates there was liked I decided to respond. Get ready because I have other Serbs in ^ __ ^

After risotto with walnuts and castelmagno and after tart apples, today I present another way to use your jam that pomegranates you got after so many efforts of verrines simple ... simple to do but we also include in listina ways to recycle leftover Christmas . I simply

I alternate layers of cake (but are also fine Pandora or cookie crumbs) thick layer of jam and cream with pomegranates pomegranates. For the cream I used a recipe that I often do, and I also posted here on Wired New York.

It 's a white cream made with egg whites only, similar to cream but lighter and the flavor is very delicate ... perfect to use as a base ... you can join enticed cream, chocolate, chocolate, instant coffee, jam, crumbled nougat, chocolates ... well advanced all the delicious things that you like ^ _ ^

Verrines cream pomegranate

Ingredients

panettone

jam pomegranates

For the white cream

5 tablespoons sugar 3 tablespoons cornstarch

450ml milk 3 egg whites (depends a bit 'by cosistenza to be obtained)
lemon zest

Procedure To use the same procedure as the cream of my cold custard ( here). Mix cornstarch with sugar and add egg whites. Mix everything very well with a wooden spoon until you have a very fine creamy sauce. Added slowly to the Finally, milk and lemon zest. Cook stirring constantly until the cream begins to thicken. Boil a few minutes. At this point, mixed with pomegranate jam (go for the amount of taste!).

to assemble layers of cake alternating with thin layers of cream and jam straterelli. Finish with a few grains of pomegranate.

With this recipe I participate in the contest Les Verrines of sweet and talented Enza .... I'm sure you already know all of his blog, but if it were not so go now to give us a look why does it always super recipe!