Cervix At 5weeks Pregnant

Semifreddo Amaretti - Amaretti hazelnut





I wish you a happy year 2011 it is sweet as sugar, coffee and hot as the spicy like a curry India.

It's always hard the first post of the year. Under what sign the start?

How to approach? Even though I hate the holiday season, I always want to take a good resolution for the new year and try to hold me. I always follow my resolutions may be because they corresponded to a real desire. The 1 st January is finally an excuse to change. Read the blog
without raising particular issue will not be my good year's resolution. For now, despite the 5 th coming year, I have no weariness to discover and to share my culinary experiences so I am continuing the road. It's nice to have new readers and also to discover their world. My good year's resolution, I keep to myself ...





So to start this year, I decided to mix fire and ice. By plunging semifreddos Amaretti in a hot coffee. I found this recipe at Altergusto . I just introduced hazelnut macaroons to give a character Piedmont.

For amaretti I took the recipe Amuse Bouche . Blog you all know of course because it is one of the most pro in the blogosphere. The recipe is perfect.

Amaretti hazelnut

For 20 pieces of 50 g egg whites (this corresponds to two small eggs or 1 egg and a half if they are average)
100 g powder hazelnuts
sifted 50 g ground almonds 150 g
sifted icing sugar few drops of extract

bitter almond 40 g icing sugar (flavored with chocolate for me and speculos optional)

Mix icing sugar, ground hazelnuts and almond powder. Add egg whites and mix until a smooth paste. Form small balls of dough, roll them in sugar flavored ice and place them on a plate covered with silicone
Bake 15 minutes at 150 ° C (th.5).
Upon exiting the oven, the cookie is still more or less soft, wait until they are completely cooled to remove the plate.





Amaretti Semifreddo coffee and hot
4 people

2 egg whites 1 teaspoon lemon juice
60 g sugar 20 cl
whole cream for whipped
4 amaretti almond or Hazelnuts (100 g) 4 espressos



the 20 amaretti, draw in 4 that you will crumble with fingers. You can powdered but I like having a few more pieces of amaretti in the semi-freddo.

Beat with an electric whisk the egg white and lemon starting to slow and then increasing speed when whites begin to foam. When they are foamy and they whiten, add sugar and beat at high speed for about 2 minutes.
In another bowl, get very cold cream whipped. Gently fold the whipped cream to the egg whites gently and always, the mixed or amaretti crumbs.




Pour into individual molds or silicone in a small bowl. Store in freezer at least 4 hours. Turn out the semi-freddos in a glass and pour over a hot coffee. Enjoy immediately.


In the news, I tested the pastry Philippe Rigollot in Annecy (1 place Georges Volland). You may have seen during the story on Revenge of the cake on France 5. Excellent log Passionately (the crispy coconut, mango and passion creamy foam lime) very nice at the end of a meal. His chocolates including praline and Yuzu cacaouettes very good too even if we find other great about the area Annécienne (I think Desserts and Chocolate Rumilly). A big damper on the buttons that I found terribly dry and tasteless. It offers some savory dishes and a beautiful terrace will we reach out this summer even if it does not benefit from a tourism perspective (a view tourism in Annecy is a view on a canal, lake and mountains or a beautiful row of houses Savoy but you'll be preserving the crowd).

Please vote for my pudding with pears and Gorgonzola in espuma Clemency for KKVKK 37. I'm number number 2 .

I'll try to keep a weekly basis but I will post mainly based on the whims and strokes heart. Happy New Year 2011.