Can You Get Shingles Under The Arm

lemon jelly with strawberries

Not all people are equal: everyone has their own tastes and their own characteristics. Some people prefer the sweet, some savory, some of the sweet fruit, some chocolate ... Here, my father definitely does not like sweets. Yesterday was his birthday and thought I'd make a nice fresh cake and more "fruitful", as the "bear" best of "chocolate cake (which I adore). Yes, we are really different!

Congratulations dad!

This recipe I made a lot of times, in many variations and with some minor modifications. Before moving on to the recipe, I have to thank a couple of people from which I took and then pooled their ideas. First amuro that posted on the Wired New York cake recipe inspired by Blog Pinella . As rigurarda the idea of \u200b\u200bfreezing the disk I copied from the gele SaraSarachan . Finally, the idea of \u200b\u200bpds smaller than the mold in which it will make the cake, I copied from Salvatore De Riso (test of the cook).

Usually decorated differently but since today was the birthday of my father I worked on a different decoration!

Ingredients:

pds of a disk of 17 cm in diameter

bath pleasure

For gele:

250g strawberries 50g sugar

4 g gelatin

For the mousse: 300g cream

240gr whole milk

90gr sugar

3 egg

8g of gelatin

zest of three lemons

Procedure:

For gele: purée the strawberries and sugar to blender dive. Soak gelatin. Place strawberries in a saucepan and add the squeezed gelatine. Dissolve thoroughly and run it in a colander. Line a mold with a diameter of 17 cm cartaforno, pour the gele and let freeze.

For the mousse: Soak the peels of lemons in the milk for at least 30 minutes. Assemble the egg yolks lightly with sugar. Add the milk with the skins and put on fire and bring to a boil. Meanwhile soak the gelatine to. Squeeze and add the gelatin to the mixture, melt and cool to room temperature. Semimontare the cream and add the mixture cooled by passing it through a strainer.

Composition: prepare a tray of 20 cm in diameter. Line a mold of 20 cm with plastic wrap and place the tray. Arrange over the disk pds 17 cm diameter and wet. Pour over half the lemon mousse. Cover with partly in the fridge (so that the gele not sink in). Gently touch the jelly still frozen strawberry mousse and cover with the remaining mousse. Roll well and consolidate completely in the refrigerator. Once cool remove the ring mold and remove it by lifting the tray.

(cake naked before decoration)

Decorate as desired. Ideally, cover it with a neutral jelly (such as apricots), fresh fruit and wafers at the edges.

I, unlike usual, I decorated with tufts of whipped cream and chocolate flake .