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Sal De Riso - Torta al frangipane e more selvatiche al vino rosso

La scuola di pasticceria Sal De Riso

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    Rubriche: La scuola di pasticceria
    Tempo di preparazione: più di un'ora
    Tipologia: Dessert
    Difficoltà: Difficile



    Procedimento:

    COMPONENTI:
    - PASTA FROLLA ALL’OLIO EXTRA VERGINE D’OLIVA DOP
    - CREMA FRANGIPANE
    - MORE SELVATICHE SEMICANDITE
    - PER DECORO ZUCCHERO A VELO


    PASTA FROLLA ALL’OLIO EXTRA VERGINE D’OLIVA DOP:
    FARINA BIANCA                                                                                                          G   500;
    ZUCCHERO DI CANNA                                                                                                G   250;
    OLIO EXTRA VERGINE D’OLIVA DOP COLLINE SALERNITANE                              G   100;
    ACQUA                                                                                                                          G  125;
    TUORLO (3)                                                                                                                   G 60;
    LIEVITO POLVERE                                                                                                         G 12;
    ½ BACCA DI VANIGLIA
    BUCCIA DI LIMONE GRATTUGIATA                                                                            Q.B.


    Sciogliere lo zucchero in acqua, unite il lievito, la vaniglia e il limone. Emulsionate i tuorli con l’olio extra vergine formando una maionese. Raffreddare in frigo per un’ora. Setacciate la farina e unire l’emulsione di tuorli e olio con l’acqua zuccherata aromatizzata. Impastate per pochi minuti e lasciate riposare in frigo

     

    CONFETTURA DI MORE SELVATICHE E VINO ROSSO TINTORE:
    MORE SELVATICHE                                                                                                         G 1000;
    ZUCCHERO                                                                                                                       G 600;
    VINO ROSSO TINTORE                                                                                                   G 300;

    Miscelare le more fresche con lo zucchero e il vino rosso. Lasciar macerare per circa 12 ore e cuocere in pentola a 105 ° C fino a 60 brix

     

    CREMA FRANGIPANE:
    OLIO EXTRA VERGINE DOP DELLE COLLINE SALERNITANE                                        G 150;
    ZUCCHERO DI CANNA                                                                                                      G 140;
    MANDORLE PELATE IN POLVERE                                                                                   G 140;
    MANDORLE AMARE                                                                                                         G 3;
    FECOLA                                                                                                                              G 100;
    PANNA FRESCA                                                                                                                 G 300;

    Emulsionate tutti gli ingredienti nell’ordine

    COTTURA 180°C PER 35/40 MINUTI IN FORNO

     

    MORE SELVATICHE SEMICANDITE:
    MORE                                                                                                                                       G 500;
    LIQUORE VANIGLIA                                                                                                               G 100;
    ACQUA                                                                                                                                     G 250;
    ZUCCHERO                                                                                                                              G 750; 

    Decorare con zucchero a velo