- On this basis (without chocolate and cocoa) you can flavor the semifreddo to yours please. The mo

The coviglia part of the family of desserts half-frozen as the perfect, semifreddo monte harris but a little different. Very easy to do without ice cream maker. Deeply rooted in the Neapolitan tradition, it also enters the dessert more festive composition of another (that I must do one day or the other, my father asks me for years): the Spumone.
By its voluptuous texture so essential by the taste, it was a frozen dessert already in the eighteenth century was enjoyed by girls (in flowers ;-) aristocracy of sumptuous velvet chairs or bench marble terrace :-) One ancestor ice. It was served after a meal in beautiful decorated containers. The young nobility preferred to other cakes because lighter and refreshing.
Today coviglia is still served at larger meals, buffets or kids' parties. It is also found in some bar or gelaterie Naples served in a plastic glass once (no no, it loses all its romantic side). Originally, it was composed by wholesale custard flavored monte harris with cocoa or coffee or nuts or even fresh fruit, which was added to the whipped cream. Was reserved in tanks with ice. Today the process is more refined (and better), we prepare a dough bomb (mounted with a syrup and cooked eggs, but do not worry, it can happen thermometer ;-).
She has a great charm, more than a semifreddo because it has a more airy texture monte harris particular, due to the fact that the whole eggs and yolks are mounted together. A beautiful delicacy must taste :-)
The coviglia monte harris was told by writers Matilde monte harris Serrao and Vincenzo Corrado. It has even been the subject of serious academic monte harris studies on its origin (Prof.. Nicola monte harris De Blasi) The name apparently derives from the Spanish word (yes born during the Spanish domination of the Kingdom of Naples) cubillo monte harris (short) of Cubo which meant a container to keep the water cool. By extension, therefore we talked content (frozen mousse) with reference to the container. Good even if it is not very clear okay, tasting is the most interesting part ;-)
Here I give you the recipe for a great Neapolitan pastry chef, Paolo Fulgente, discovered through a friend (Neapolitan, monte harris who spoke on this site). I just changed 2-3 commas particular I wanted to keep the cocoa that once laid.
It is very easy to do, just need to remain attentive to the syrup (which must remain clear). For the rest you will not even have to unmold. It's almost a holiday dessert which was a fire and a freezer :-)
2. Begin to whisk the eggs and yolks until frothy. monte harris Meanwhile, melt the chocolate and keep aside warm. Heat the sugar with the water over medium heat until the sugar melts and makes large bubbles (118 -120 C). Pour syrup slowly over the eggs while continuing to whip at medium speed until they become clearer and creamy (cream dot form a ribbon) (pâte à bombe).
3. Add melted but warm chocolate, cocoa and finally whipped cream gently in circular motion. Pour into glasses or containers made of metal or even ceramic. Keep in the freezer for at least 6 hours. Take out 4 minutes before serving with some chocolate shavings. monte harris
- On this basis (without chocolate and cocoa) you can flavor the semifreddo to yours please. The most usual are with hazelnut paste (100 g), strawberry puree (100 g) of coffee ...
The poi ha coviglia qualcosa di romantic. Immagino damigelle monte harris del 700 'con Vestini leggeri svolazzanti degustano che in questo dolce Bicchierini adorabili rinfrescante sicuramente più di tutti gli altri leggero in bella vista sul tavolo immenso del Banchetto.
All'origine the coviglia era composta da quale alla crema pasticciera if aggiungeva cocoa caffè o o nocciole oppure frutta fresca e panna infine montata. If poi è oggi EVOLUTA ed if the prepara piuttosto cuocendo uova con uno di zucchero sciroppo. E 'da comunque diversa a semifreddo al cioccolato classico, forse più ricca my anche più che spumosa grazie al fatto non solo i tuorli my intere sono anche le uova Montate con lo zucchero.
The origin del nome è stata oggetto di studio e deriva probabilmente monte harris dalla parola del spagnola contenente cubilla: ciotola per l'acqua fresca tenere (the origini sull'etimologia PA spiegate benissimo that).
Per la ricetta, mi sono Affidata ad occhi chiusi a quella del large pasticciere Paolo Fulgente, suggerita da Giovanna. Ho fatto solo mini modifiche, soprattutto aggiungendo del cacao per mantenere a con legame it passat