dirk hovy

2016/10/22, 04:59AM
BLOG: I had some time and analyzed the US presidential debates from a quantitative point of view. Turns out the candidates differ even beyond their messages.
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2016/09/15, 06:25AM
NEWS: I am proud and happy to announce that as of Aug 1, I am associate professor of computer science at the computer science department of the University of Copenhagen. The goal of a 15-year journey :)


“Why are you wearing a tux?” “It's after six. What am I, a farmer?”
30 Rock

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Verrines

Verrines
are whipped together. Put a bit in every glass. Dice
(sugar if necessary) and add as another layer. Crumble some
and make another layer. Use enough and press it well so that the
you put on top of it will not run down the walls of the glass and blur the layers. Heat
in a pan and pour gently over the yoghurt-mascarpone creme. Cut
with a heavy knife, heat
in a pan (takes it’s time at first, but liquifies quickly and suddenly). Take it off the fire and stir the nuts while it is still liquid. Be careful, melted sugar can be very hot — and sticky…
Sprinkle it on top of the jam.
Peel
slice it and make one incision from the center to the edge. Decorate the glass with that slice.

The idea of verrines comes (surprise, surprise) from France, but I got to know it in L.A. Instead of the dessert variant shown here, verrines can also make a good starter. The important thing is not to use too many layers (three to five) and to separate liquid layers from one another by solid ones.
For this recipe, I am indebted to an experiment with Sarah Colombo.

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