For the recipe of peas with salted meat, shelled 800 g of peas. Wash the other 200 g and open the pods for the long, leaving the peas attached. Blanch the shelled peas for 1 minute in boiling salted water and cool them in cold water. Repeat the operation with the half-open pods. Cut the salted meat into pieces as big as peas. Collect the shelled peas and those left in the pods in a salad bowl, add the chopped salted meat and season with salt, saba and oil, adding a pinch of cinnamon.
The new single from Metronomy, the birth of salted caramel ice cream and the quick recipe to make at home
A game of contrasts which creates real addiction, but who thought about it first? THE Metronomy have told their version of the facts in the video of Salted Caramel Ice Cream, or salted caramel ice cream, single that anticipates the new album (Metronomy Forever) to be released in September.
In music video, directed by the band's frontman Joseph Mount, we see the owner of a small ice cream shop struggling with a tiring one competition between ice cream makers. In an attempt to invent absurd ice cream flavors to attract customers, the protagonist ends up working even in a salt mine, accompanied by his business partner, a strange ball of blue fur. After trying to prepare tastes with poor results stinging chocolate is chilli vanilla, finally the salted caramel taste is born.
As told by Mount «it is a tribute to the video of Sonne of Rammstein, with a story about the gentrification of ice cream parlors .
Even if the song entered immediately into ours summer playlist with ice cream, the real story is obviously another. This combination is not so absurd! First, a pinch of salt in the desserts can enhance the flavors. And then, you know, the contrast between sweet and saltytaste provokes a pleasure without limits.
How was the salted caramel born?
It would have been Henri Le Roux to invent salted caramel in 1960. The master chocolatier and caramel maker had opened a pastry shop in Brittany, a region of France famous for its salted butter. With the aim of enhancing that typical local product, he decided to use it to create something innovative: he invented a sweet made with salted butter caramel and peanuts. This candy he gained a huge success in Paris and granted him the prize for Best Sweet of France at the Salon international de la confiserie in 1980.
The real popularity, however, will come only from the 90s, when the famous pastry chef Pierre Hermé invented the salted caramel macaron, inspiring chefs and pastry chefs around the world to use salt in desserts. Thus we come to 2008, the year in which the salted caramel entered the mass culture thanks to Häagen-Dazs, a US company that marketed the salted caramel ice cream. From that moment on, caramel and salt have become one of the most appreciated couples, to be enjoyed in the form of creams, cookies is sweets Of every kind.
Quick salted caramel ice cream
The easiest way to enjoy this combination at home is to prepare one fast salted caramel sauce, to be combined with ready-made ice cream (cream, fiordilatte, vanilla and so on). Here's how to prepare it.
Melt over medium heat 100 g of sugar in a saucepan, without stirring with a spoon, but simply by rotating the pot from time to time. Meanwhile, let it warm up 200 ml of fresh cream. Pay close attention: as soon as the sugar has a golden hue, add the hot cream flush and mix with a whisk. Don't worry if you see some foam, keep stirring for 5 minutes until it disappears. Turn off the heat and add 80 g of butter is 10 g of salt (better if the flower is salt), continuing to stir until the butter has melted. Let the sauce cool and use it to sprinkle an ice cream and get a variegated with salted caramel. If you don't use it all, the sauce should be kept in a well sterilized jar.
For the salted caramel tiramisu recipe, soak the gelatine in cold water. Cook the sugar until you get a hazelnut caramel. Heat 200 g of cream together with the butter and salt: the butter must melt perfectly. Add the hot caramel cream. Attention: pour a little at a time and with great care because a tumultuous boil will develop; mix well, continue until the cream is finished, remove from the heat and leave to cool. Add the squeezed gelatin when the caramel is around 60 ° C, then blend blending with the immersion mixer. Add the rest of the cold cream and blend again. Put this cream to cool in the refrigerator for at least 2 hours. Remove from the refrigerator and whisk it immediately with a whisk to obtain a firm froth. Pour into 12 glasses. For a spectacular effect, distribute it obliquely; put the glasses in the freezer (inclined, if you want the cream to remain oblique). Allow to set for 15 minutes. For the mascarpone cream: Whip the egg yolks and sugar for at least 10 minutes with an electric mixer or planetary mixer until you get a frothy and very light mixture. Add the mascarpone and continue to whisk for no more than 5 minutes: at the beginning do it very slowly, then increase the speed slightly. To compose the tiramisu: Take the glasses out of the freezer. Fill them with ladyfingers soaked in the coffee and complete with the mascarpone cream. Refrigerate for 3 hours. Serve complete with peanuts and toasted macadamia nuts.