Cremino Recipe

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Gabriele Bozio's recipes
INGREDIENTS

dark chocolate covering 50% cocoa gr. 310
pure, unsweetened almond paste gr. 125
peanut oil gr. 37.5
liquid butter gr. 25
integral type "panela" raw cane sugar gr. 100
puffed and toasted amaranth gr. 30
blown and toasted quinoa gr. 30

Method

In a bowl season the minced meat with olive oil, mix well then also add all other ingredients; adjust with taste with salt and pepper and place the mixture in a pastry bag. Place the catch on the base of the molds decoStick, fill forms with the mixture making it adhere well to the walls, fix wooden supports by sliding them within the form for at least a third of the length and with a spatula spread the mixture and then removing the excess. Protect with a sheet of baking paper or acetate to prevent the chiller air can ruin the surface of the product and break down at a temperature of -40 ° C bringing the product to the heart at -18 ° C.
Turn out, revive the temperature of service, Serve or present in a serving tray uncooked burger garnish to taste.
A centerpiece, or next to the serving dish in the case of a buffet service, put a heating pad or a red-hot stone where diners can directly cook the meat at their leisure.
Apart from serving sauces and accompaniments to taste.
With the same methodology of preparation going to choose the meat suits and condendola to taste you can also create inventive StickTARTARE meat, but also not only fish and vegetarian.