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Breadcrumbs with Chorizo and Black Grapes

A hearty dish to fight off the cold! Plus, it's a brilliant way to use up bread that's gone a bit stale. Ingredients for 4 people 500g day-old bread (two or three days old works best). 50g water (to moisten the bread). 8 cloves of garlic. 150g red chorizo (diced very small). 150g lean bacon (diced very small). 100g extra virgin olive oil. 1 tsp sweet paprika. chopped parsley. 150g black grapes. Preparation Crush the bread, but don't turn it into dust — you want to see the crumbs. Dampen it by sprinkling with the water, then set it aside in a bowl covered with a damp cloth. In a deep frying pan, heat the oil and sauté the garlic — 6 cloves peeled and chopped very fine, and 2 left whole, unpeeled, just crushed. Before the garlic has a chance to brown, toss in the chorizo, bacon, parsley, and paprika. Fry everything together, stirring constantly, for about 5 minutes. Now add the bread and mix well with a wooden spatula so it soaks up all that lov...

Tiramisu with Ladyfingers and Rum Jelly


A festive dessert — TIRAMISU!!!



Ingredients

for 6 people
  • 250gr. heavy cream, 35% fat.
  • 200gr. Mascarpone cheese.
  • 3 egg yolks.
  • 75gr. sugar.

for the ladyfingers:

for 36 ladyfingers
  • 3 eggs, yolks and whites separated.
  • 100gr. sugar.
  • 75gr. flour.
  • 1 pinch of salt.
  • powdered sugar for dusting.
  • 100gr. strong coffee for soaking the ladyfingers.

for the rum jelly:

  • 75gr. dark rum.
  • 30gr. sugar.
  • 50gr. water.
  • 2 sheets of unflavored gelatin.

chocolate stars:

  • 100gr. dark chocolate (Nestlé Fondant).
  • parchment paper.


Preparation

To make the ladyfingers:
Preheat the oven to 190ºC.
Beat the egg whites to stiff peaks with the pinch of salt. Once they're stiff, add half the sugar and continue beating for 2 more minutes.
In another bowl, beat the egg yolks with the remaining sugar until they turn pale and increase in volume.
Fold in the sifted flour, and once it's incorporated, gently fold in the beaten egg whites in two additions, using upward movements from the bottom — don't stir, just fold carefully.
Put the batter into a piping bag fitted with a large tip, and pipe the ladyfingers about 10cm long onto a baking sheet lined with parchment paper, spacing them apart.
Dust them with powdered sugar, let them rest for 1 minute, then dust them again.
Bake for 6 to 7 minutes — they should be just lightly golden.
To make the chocolate shapes:
Draw the stars on the parchment paper, then flip the paper over (since it's transparent, you'll still see the drawing through the unmarked side).
Paint over the drawings with a brush — not too thick — using chocolate melted in a double boiler. Set aside in a cool place.
To make the rum jelly: soak the two gelatin sheets in cold water.
Heat the rum in a small saucepan over the heat, then ignite it to burn off the alcohol.
Separately, make a light syrup with the sugar and water, then stir in the well-squeezed gelatin sheets and the rum. Pour into a mold (preferably metal rather than plastic).
Once it's well chilled, unmold it.
Cut it into very small cubes and divide them among the serving glasses where you'll assemble the tiramisu.
To make the tiramisu cream: the day before, bring the cream (unwhipped) to a boil with the sugar; when it boils, pour it over the egg yolks while whisking constantly with a hand whisk.
Refrigerate overnight.
The next day, mix the mascarpone cream with the reserved egg cream (everything should be very cold); blend well, then whip with a cream whipper until it's nice and fluffy.
To assemble the dessert, place a chocolate star at the bottom of each glass, add some jelly cubes and a ladyfinger soaked in coffee; top with mascarpone cream. Keep layering like this, finishing with two chocolate stars on top.

Happy holidays!
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