Reading other people’s blog I found that they really talk about their own life and personal thoughts. I discovered an entire world out there, bloggers and bloggers having discussion.. about nothing.
Someone posts a recipe and someone else goes like ‘yummy, this must be good’, and then so on other 15 people that haven’t even tried the recipe…What’s the point?! And why should I be interested in someone else’s life I have never met before?! I figured the point is the world we live in – lonely and always connected to the world wide web, rather than to the life we actually live in … I kind of got stuck in this www-trend my self as well, posting my thoughts on Facebook or Whatsapping with people barely known … just because sometime I get bored and there is no one else around but these two little monkeys. <3. Lovely, of course. But still…monkeys!
Wouldn’t be much better a real chat with a good friend instead?! That’s not that easy sometimes, especially if you left your hometown back 12 years ago and now you have friends spread all around the globe.
So here I am , in front of my pc – talking to my self. Again 😉
…Ready to share this on my blog and eager to see how many people read this through my Facebook account – yes, I can check this! 😉 – because at the end of the day, even if this post sounds a bit melancholy and sad, I love this world wide web and the way it put me in touch with all the people I love or I fancy or I even met only once in my life but for some reasons intrigued me. Recipe for it is the Lemon Bavarian Cake. A bit sour, but nice.. like the world wide web.
Lemon Bavarian Cake (for 6 people)
300 ml whipping cream
33 gr egg yolks
54 gr caster sugar
54 ml white wine
10 gr gelatine leaves
1 lemon julienne
150 gr sugar
100 ml water
In a bowl, put the gelatine leaves in cold water. Let stand until gelatine softens, about 15 minutes.
Put the mold you want to use in the refrigerator to have it cold when needed.
Squeeze the lemon juice and grate the zest.
In a saucepan, mix together the wine, the lemon juice, the lemon zest and the sugar.
Bring this to boil over medium heat and leave boiling for 1 minute or so.
In a bowl, break the egg yolks.
Once the wine mixture is ready, whisk about one-third of it into the yolks to temper them.
Whisk until the mixture is well combined and then move everything into the saucepan.
Stir with a wooden spatula for 1 minute, over low heat.
Squeezed the water out of the gelatine leaves and add them to the saucepan.
Stir until completely dissolved.
Leave it to cool down to about 25°. (Cool to the touch).
In the meanwhile whip the cream in a large bowl over an ice bath, until it reaches the soft peak.
Add a third of whipped cream to the cooled mixture, gently stirring it in with a whisk until the mixture is homogeneous.
Add the rest of the whipped cream and fold it in until combined.
Remove the mold from the refrigerator and pour the mixture into it.
Even out the mixture gently tapping the mold on the work surface and put it in the freezer to set, for at least a couple of hours.
Prepare the candied lemon julienne.
Peel your lemon, and cut it in even and thin slices.
Boil them in water – twice, replacing the water every time.
Then place them in a pot with the water and the sugar and cook until translucent.
Once ready, drain the water and leave the julienne on the side.
When you are ready to serve, take the cake out the freezer and warm the base a little bit over a tray with hot water or on Bain-Marie, to loosen the Bavarois from the mold.
Unmold the cake onto a chilled serving dish.
Decor with the candied julienne and serve it immediately or return it to the freezer until ready to serve.