Bandes de fruita
Aquest cap de setmana he inaugurat les celebracions del meu aniversari amb un dinar amb la Tieta Montse i el Pepelú. I com que la tieta Montse és llaminera, li he preparat la clàssica banda de pasta de full, crema i fruita per a postres. Però com que a la Júlia no li agrada la crema, he fet una segona versió amb crema de xocolata i fruita, que també estava “de morirse”
Necessitem
1 làmina de pasta de full congelada (jo he fet servir la Belbake del Lindl )
Per la crema
1/2 litre de llet
4 rovells d’ou
100 gr de sucre
1/2 beina vainilla
40 gr de farina de blat de moro (Maizena)
3 cullerades soperes de cacau en pols o 75 gr de xcobertura de xocolata per fondre
Per la fruita
kiwi, plàtan, maduixa, mandarina, fruits del bosc, mango…
Per començar, preparem la base de pasta de full. Tallem planxes rectangulars, els hi dobleguem les vores per a que agafin gruix, punxem el fons i ho coem uns 20 minuts al forn, fins que estan daurades. Val la pena tenir la precaució de posar pes al damunt (llegum sec ja esta be) per a evitar que s’infli massa.
Un cop cuit, preparem la crema pastissera. És la mateix recepta que la de les natilles al perfum de vainilla, però enlloc de posar 10 gr de Maicena, en posarem 40 gr. En el cas de la crema de xocolata, afegirem cacau en pols o xocolata fos i ho barrejarem amb la crema.
Cobrirem la base amb la crema i disposarem la fruita tallada a bocins. Podem optar per fer línies horitzontals o verticals, a gust del cuiner i segons disponibilitat.
Ho pintem amb una mica de gelatina o cobertura per a pastissos per evitar que la fruita s’oxidi, encara que no és imprescindible. Ho servim a temperatura ambient.
I com a Banda sonora, un petit homenatge a les cançons cursis i romanticones: She, d’Elvis Costello. (si, la que surt a la BSO de Nothing Hill, 1999)
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