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Almond Flan, frost saffron, chocolate pastry disk on the table

honor my land, Sicily, and not least the anniversary of my marriage, which occurred Ten years ago, choosing and assembling his tastes, its traditions, its history, with this dessert

For the flan:

1 stick of almond paste.

¾ of a liter of water.

¼ pint of semi-skimmed cow's milk.

60 g chopped almonds.

7 sheets of gelatin.

Melt the stick of almond paste with a little water in a saucepan. Once melted add the remaining liquid and milk. Bring to a boil nearly everything. Soften the gelatin in water for 10 minutes. Squeeze, and add to liquid mixture is still hot. Stir for a few minutes and pour the liquid into molds, after you add the ground almonds. Wait for it to cool to room temperature and store the molds in the refrigerator where they will stay for at least two hours.

Frost Saffron

½ liter of water.

60 g of sugar.

2 sachets of saffron.

2 g of agar for food.

Boil water and sugar. Apart dissolve the saffron with a little water and pour in boiling water cook for two minutes. Turn off the heat and add two grams of agar to the hot liquid. Wait for it to cool, but do not gelatinize before using.

To the melted chocolate I did not add any ingredients unless a few drops of water in order to have a creamier texture. I used an extra dark chocolate, cocoa 73%, then dissolved in a water bath. I used a syringe to create the figures at the food dish.

For the pastry:

300 g of flour "00".

150 butter

130 g of granulated sugar.

1 egg yolk 1 whole egg

½ packet of yeast.

Put flour in a suitable container. Arrange a mound and add the butter and a pinch of salt. Started to work quickly. Once mixed well add to the eggs, sugar, baking powder sifted. Continue to work the dough for a few minutes. Create balls, wrap in plastic wrap and refrigerate for at least thirty minutes. Flour a pastry board and roll out the pastry with the aid of a rolling pin, giving a thickness of ½ inch. Disks obtained from or otherwise of the same diameter and shape of the pudding container. Gently, using a spatula floured, cut the pastry taken and put it on a baking sheet covered with parchment paper. Bake at 170 ° C for 10 minutes or at least until the edges are golden. I remember that the pastry will burn in a few seconds, so watch the cooking time and timeliness in turning out the plate, and no longer needs to be touched until they are cold, you risk breaking the shape of your pastry.

second image I Serve, garnished with a variety of sliced \u200b\u200balmonds with a drizzle of extra virgin olive oil and some of the best quality saffron.