Bmi For Females In London

SWEET TO THE PUMPKIN PUMPKIN



BISCUIT TO HAZEL
Ingredients:

3 egg yolks 4 egg whites, salt
60 grams of sugar
50 g sugar 40 g
almonds
30 grams of flour

Preheat oven to 180 degrees. Grind the hazelnuts with the sugar, then mix well with flour. Assemble the 4 egg whites with a pinch of salt, and in another bowl beat the yolks with sugar icing. Add the egg whites until stiff and then slowly add the flour. Spread the mixture into a baking tray (covered baking paper) at a height of half a cm and bake for 8 minutes.

CREAM PUMPKIN
Ingredients:
300 grams of cooked pumpkin
180 gr icing sugar
1 sheet of gelatin
400 g of whipped cream

Put cold water in the gelatin. Crush or finely chop the cooked pumpkin, put 2 / 3 tablespoons in a small saucepan, combine the gelatin previously removed from the water and squeezed and dissolve it in the fire. Collect the whole pumpkin in a bowl, add sugar gradually and the whipped cream.

COVERAGE
Ingredienti:
100 gr di zucca cotta
100 gr di Marsala bianco
1 foglio di colla
60 gr di zucchero a velo
Mettere in acqua fredda la colla. Frullare assieme la zucca con il Marsala, scaldarli sul fuoco con la colla e farla sciogliere. Aggiungere lo zucchero a velo e passare tutto attraverso un colino.

COMPOSIZIONE
Tagliare a metà la pasta biscotto, inumidirla con una bagna al Marsala, stendere la crema su una metà poi ricoprirla con l'altro pezzo di biscotto alle nocciole. Stendere la gelatina di zucca e decorare a piacere. Lasciare in frigo per alcune hours before serving.