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Lemon & Honey Pannacotta

Today is the 5th Global Day of Slow Living and, to start with the right step, this post comes a little later than the usual time. I am a woman of her word, so let it be a slow day. A slow living day gives you the chance to regain your time, your natural rhythm, your spaces. A slow day makes you appreciate the small joys of life, those moments you usually take for granted but that make a difference. A slow day is a quality day.

So let’s start with a mea culpa. For some months now I do not know what a slow day is. I got the bad habit of making at least two things together. I answer to an e-mail while reading an article I am interested in. I attend my hydrobike class while thinking about my upcoming post or, still worst, about what I’ll be cooking in the next month. I watch the TV while reading a magazine, or while updating my blog, or maybe even while cooking something.

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DB Challenge: Biscuit Joconde Imprime and an Entremets dessert

 Biscuit Joconde Imprime

This has been a real challenge, a double, triple challenge. The first time the pattern was perfect, elegant, a real designer masterpiece! But the filling was definitely too liquid, so the external biscuit mould got soggy in a few hours, loosing its perfect and regular shape. Beside this, I decides to use two different fillings in the same time, a brandy & vanilla Bavarian cream in the bottom and a coffee and cardamom Bavarian cream on the top. Giulia, aren’t there too many flavours in the same time? But my answer was nothing else but disdainful: Mum, com’on! I’m a foodblogger, I have to experiment, I took the oath over the sacred Nigella’s book! Silenced, she went away shaking her head.

I kept on adding elements and ingredients. A layer of whipped cream, spread on the top, to cover the soggy biscuit and the way too liquid Bavarian cream. Uhm, what else? Got it! I need something fanciful to capture the eye and conceal the flaws. I melted some sugar to make a hazelnut brittle, like an elegant stained glass. My idea was to decorate with refinement the top of the Entremet, diverting the attention from the melting bottom. As soon as I brought it to the table, my guests asked: what are them? broken glasses?? We need a spoon to serve the dessert? Mmh, sweet, but, which is the main flavour here? Total failure! My mistake? Exaggeration! So I decided to keep it simple with my second attempt and the result was definitely a huge success!

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Sacher Torte

Laura’s Sacher Torte

I was searching for a chocolate recipe belonging to my family tradition to post for Christmas. I had to think longer than I would expect about it as we do not have a chocolate cake that represents Christmas in our family tradition. Since I stole my mum's control in the kitchen, it…

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