Sweeter cuisines

When I arrived for the first time on Twitter I savagely scratched his head, wondering what I could do well with 140 characters ... with only 140 characters ...

Those who pass by here from time to time I often know the long title. I am often told that the search engines, referrals ... that all those like conciseness, accuracy ... But to be told what to and so good as these arguments, I can not do, I can not do, I ... even if I try.

I still have a thing or thing to add to the name of my recipe, the "small" phrase used as the title for my articles, I can not get short there's no denying it.

And seeking in my articles the small recipe of the day to highlight once again the title of the recipe that made me the eye would struggle to get on the slate of a bistro ... or there should be a flat-slate. Too bad I tell myself and then eventually when I got there is what that it would really like me on the phone said the other ...

The lightest clouds passionate white chocolate

Ingredients: 180g white chocolate cream -20cl entire liquid - 2 passion fruit - sugar 2 cases - 1 5cl of water-line 1-green lemon meringue - slivered almonds

Start by realizing the passionate syrup.

Open and empty the fruit pulp in a small saucepan. Add the sugar, water and lemon juice.Cook over medium heat for about five minutes. Strain the contents of the pan through a strainer. Put the juice in the pan and cook until a syrupy juice.

Let cool.

Melt the white chocolate in a double boiler or in the microwave, then let it cool for several minutes. It should not reducir but it should not be either hot, otherwise the cream will not like!

Whip the very firm whipped cream and fold into the chocolate gently with a spatula. Divide the cream in small glasses and let cool to take a good hour.

You just have to use your passion syrup covering mosses, meringue and almonds!

The lightest and most passionate white chocolate cloud ever

Ingredients: 180g white chocolate - 20cl whipping cream (liquid, no less than 35% fat) - 2 passion fruits - 2 Tbsp sugar - 5cl water - 1 dash of lime juice - 1 meringue - sliced almonds

To make the passion fruit flavoured syrup: Open the fruits and put the pulp in a small saucepan. Add sugar, water and lime juice. Cook on medium high heat for about 5 minutes then filter it all with a sieve. Put the juice back in the pan and cook until you get a thick juice. Let it cool down.

Melt the chocolate in a bain marie or microwave and let it cool down for a few minutes. It should not get hard again but neither be hot or the cream may go off.

Beat the cream to get whipped cream and blend in the chocolate nicely with a plastic spatula. Divide the cream in small glasses and let it set in the fridge for an hour.

Serve with syrup, meringue and sliced almonds on top.

But why, good if I do not get short titles j'pourrais make conclusions ... not won either ... did I tell you that ...