nem é verdade, mas reparei que fica melhor. de vinho tinto ou branco, champagne, pé alto, de margarita ou um shot. tem de ser translúcido. coincidências ou manias, que anda tudo a fazer o mesmo ao mesmo tempo.
o quê: 1 colher de sopa de manteiga sem sal, 6 colheres de sopa de icing sugar, 6 ovos, 200 gr de chocolate.
como: bater a manteiga semi-derretida com o açúcar. juntar as gemas. derreter o chocolate e juntar aos poucos à mistura. bater as claras em castelo e envolver.
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Ingredients
Makes four servings
2 large egg yolks plus 1 large egg white
1 1/2 Tbsp brandy
2 Tbsp sugar (divided use)
3/4 cup coarsely chopped bittersweet chocolate, melted
1/2 cup heavy cream
Directions
Combine the egg yolks with the brandy and 1 Tbsp of the sugar in the top of a double boiler or a stainless-steel bowl set over simmering water. Whisk until the mixture is very warm, about 110 degrees F, 6–8 minutes.
Add the melted chocolate. Remove from the heat and whip with a handheld mixer on high speed until cool.
In another bowl, combine the egg white with the remaining 1 Tbsp sugar and whisk until it holds a medium peak when the whisk is turned upright.
In another bowl, whip the cream until it holds soft peaks when the whisk is turned upright.
Add one-third of the egg whites to the chocolate mixture, and gently fold until incorporated. Fold in the remaining egg whites, then fold in the whipped cream until just blended.
Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving.
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