Description
To the remnants of bread is not spoiled and not freezing for nothing, I usually make crackers. Have accumulated quite a lot of them, so I just need something from them to cook. Recently I saw a recipe Italian tiramisu at home... Assessing the available stock of products and by incorporating fantasy, I eventually got a wonderful, tender cake.
Ingredients
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Chicken egg
1 piece
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Powdered sugar
0.5 cup
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Cream
0.5 cup
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Flour
1 Tbsp
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Milk
0.5 cup
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Sour cream
0.5 cup
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Cheese
2 Tbsp
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Gelatin
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Crackers
150 g
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Instant coffee
1 cup
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Cognac
1 Tbsp
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Cocoa powder
Cooking
1. Detachable white from the yolk. Protein, beat with part of the powder.
2. The yolk RUB with the remaining powder. Milk bring to a boil, pour in the yolk, add flour and put on fire, stirring until thick. Cool.
3. The idea is that it involves ricotta. In the absence of such, take the sour cream (preferably fatty), heated up the whey, strain through a sieve.
4. Heated some more milk (approx 2-3 tbsp), add cream and stir until dissolved, without removing from fire. Add grated cheese, mix thoroughly until the cheese melts. ( In the photo, maybe it's not pretty, but it turns out to be so yummy!)
5. Prepare the gelatin (I used about half a teaspoon, but it all depends on the quality), will heat until dissolved. Mix the whites with the yolk-milk mass, gelatin, cream cheese and sour cream,"ricotta". All beat with a mixer or blender.
6. Now "the biscuit". In a bowl with breadcrumbs to pour coffee (very strong and sweet) and cognac. Leave to razmokanija. You then squeeze out excess moisture. Do not keep the crackers before full swelling, if there's a little crunch would be even better.
7. Mash bread mixture into dough. If it is too liquid, add a little flour. You should get something like this.
8. Spread in a rectangular layer of dough, then a layer of cream, then another layer of dough and a layer of cream. On top sprinkle with cocoa. (My mold came out enough so I used the bottom part of the carton of milk). Put in the fridge for 1-2 hours. Get...
...and decorate with mint leaf. Bon appetit!
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