Letter Introducing New Dentist Sample

mousse cake filled with pineapple flavor

ANANA MOUSSE

1 can pineapple processed

4 heaping tablespoons of powdered milk

sugar 1 cup flour 6 tablespoons
3 egg yolks 1 whole egg

few drops of
pineapple essence 250 gr
cream 2 envelopes unflavored gelatin




ITALIAN MERINGUE 3 egg whites 150 gr sugar
water
C / needed

PREPARATION Blend
MOUSSE content a can of pineapple, after measuring a liter complete with milk, and add 4 tablespoons of powdered milk. Again
bring the blender, and add the essence, egg yolks, egg, sugar and flour. Carry
fire slowly stirring until boiling. Remove from heat and continue stirring for a moment longer to avoid the formation of a thick layer on the surface. Cool in cold water Dissolve
carry envelopes of gelatin in the microwave or fire until dissolved, add slowly to the previous preparation and Whipp
mix the cream "half whipped" and mix with the previous preparation.
Finally add the Italian meringue, stirring gently.
Leave in the refrigerator for at least four hours





PREPARATION OF ITALIAN MERINGUE
Place sugar in a saucepan, add water one must moisten (just cover the sugar) Keep the heat without stirring until the point ball (check by pulling out a little with a spoon and place on a plate, if not shed is the right spot)
Beat egg whites until stiff, add the syrup slowly while beating vigorously or with electric mixer until the mixture cool (to speed the process suggest doing a water bath invested, or put the bowl of egg over a bowl of ice water without merengue having contact with water)

To prepare the cake pan is necessary to cover the inside with a polyethylene disc was placed pionono, interspersed with the mousse. Cover with a disc of pionono. Leave in the refrigerator (I stopped one day to the other)
Unmold.
Cover surface with white chocolate covering.
The sides with whipped cream. Brushed black chocolate (for the purpose of decoration)
and enjoy!!
(appropriate for the summer)