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gennarino.org Visita il nuovo sito di gennarino.org! 2014-01-03T20:08:36+02:00 http://www.gennarino.org/forum/feed.php?f=15&t=19306 2014-01-03T20:08:36+02:00 2014-01-03T20:08:36+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231150#p231150 <![CDATA[Re: Vanilla meringue pie]]> Anche se leggo sempre che la cottura della meringa a temperatura moderata (175-180) per 15 minuti dovrebbe consentire la giusta cottura della meringa (in termini di sicurezza alimentare), per minimizzare i rischi, preferisco preparare la meringa col metodo svizzero (unisco albumi e zucchero in una ciotola e metto a bagnomaria, girando sempre fino a che il composto raggiunge 71 gradi C prima di montarli come di consueto).
Di solito se versi la crema ancora calda nella base cotta in bianco e la lasci raffreddare nel guscio, preferibilemnte con un passaggio di qualche ora in frigo (o meno in freezer) prima di coprire con la meringa e di cuocere, la crema si mantiene piu' compatta anche al taglio

Statistiche: Inviato da Rossana — 03/01/2014, 20:08

]]> 2013-12-21T22:56:32+02:00 2013-12-21T22:56:32+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231072#p231072 <![CDATA[Re: Vanilla meringue pie]]> Se non ricordo male Mary Berry fa una versione con la base di digestive, come in una cheese cake.

Statistiche: Inviato da SteO153 — 21/12/2013, 22:56

]]> 2013-12-19T22:23:08+02:00 2013-12-19T22:23:08+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231010#p231010 <![CDATA[Re: Vanilla meringue pie]]> Statistiche: Inviato da Paolina — 19/12/2013, 22:23

]]> 2013-12-19T16:10:10+02:00 2013-12-19T16:10:10+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231006#p231006 <![CDATA[Re: Vanilla meringue pie]]> Statistiche: Inviato da TeresaDeMasi — 19/12/2013, 16:10

]]> 2013-12-19T14:12:55+02:00 2013-12-19T14:12:55+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231004#p231004 <![CDATA[Re: Vanilla meringue pie]]> Statistiche: Inviato da gaia — 19/12/2013, 14:12

]]> 2013-12-19T10:11:49+02:00 2013-12-19T10:11:49+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231002#p231002 <![CDATA[Re: Vanilla meringue pie]]> Statistiche: Inviato da MariaRomano — 19/12/2013, 10:11

]]> 2013-12-19T09:08:16+02:00 2013-12-19T09:08:16+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=231000#p231000 <![CDATA[Re: Vanilla meringue pie]]> Statistiche: Inviato da Cat — 19/12/2013, 9:08

]]> 2013-12-18T22:26:44+02:00 2013-12-18T22:26:44+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=230996#p230996 <![CDATA[Re: Vanilla meringue pie]]> Statistiche: Inviato da fabrizia — 18/12/2013, 22:26

]]> 2013-12-18T21:55:23+02:00 2013-12-18T21:55:23+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19306&p=230994#p230994 <![CDATA[Vanilla meringue pie]]>
E' stata un vero successo!

fetta vanilla meringue pie.jpg

per la crosta :

375 gr di farina 00
200 gr di burro
30 gr di zucchero semolato
pizzico di sale
scorza di limone
10 ml di aceto di vino bianco

preparate la base come fosse una frolla, quindi fatela riposare in frigorifero, infine stendetela nella tortiera e cuocetela in bianco a 180° per 20 minuti

crosta vanilla meringue pie.jpg

per la crema alla vaniglia:

150 gr di zucchero semolato
semi di una bacca di vaniglia
480 ml di latte
50 gr di amido di riso
3 tuorli
40 gr di burro non salato

in una casseruola unite lo zucchero, la farina e il sale, i semi di una bacca di vaniglia , aggiungete il latte e cuocete e mescolando a fuoco medio finché la miscela bolle
Togliete dal fuoco e aggiungete i tuorli, quindi rimettete sul fuoco e fate addensare mescolando continuamente
Togliere dal fuoco.
Aggiungere il burro e fate raffreddare a temperatura ambiente
Versate la crema nel guscio di frolla

per la meringa:

8 albumi
550 gr di zucchero semolato
estratto di vaniglia puro

versate tutto lo zucchero nella planetaria, sopra gli albumi e un cucchiaio di estratto di vaniglia e montate per almeno 10 finché avrete una meringa soda
Stendete la meringa sulla crema e fate cuocere in forno per 30 minuti a 170

meringa vanilla meringue pie.jpg

Con un cannello o sotto il grill fate colorare bene la crosta di meringa

fetta vanilla meringue pie 2.jpg

Statistiche: Inviato da Paolina — 18/12/2013, 21:55

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