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Desert lime mousse

Desert lime mousse


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First prepare the natural cream, from 100-125 ml of sour cream, mixed with 1 sachet of vanilla and 1-2 tablespoons of powdered sugar. When the cream is well bound, put it in the fridge until the other ingredients are ready.

In a saucepan mix the solid ingredients: caster sugar, food starch and vanilla. Add the milk, mix well and then put the pan on low heat or in a bain-marie. Stir constantly so that it does not stick to the bottom of the pot or form lumps. When the mixture has thickened well, remove the pan from the heat, but still stir in it, from time to time, so as not to form lumps.

When the composition has cooled, add the lime juice and then the grated peel. Homogenize and leave for a while, until completely cooled. Then add the cream taken out of the fridge, mix well and pour into cups.

Decorate with slices and grated lime peel. Leave the dessert to cool for a few hours, after which it can be served.

1

Stir the ingredients constantly during the heat treatment, so that they do not stick to the bottom of the pan and do not form lumps.

2

Add the lime juice and peel after the composition has cooled.

3

Lemons can be used instead of limes, although they are less flavorful.

4

For the cream, use natural cream, mixed with powdered sugar and vanilla, until it binds well, without insisting too much, so as not to turn into sweet butter.

5

Keep the prepared cream in the refrigerator until you prepare the cream.

6

Add the cream only when the cream is cold.

7

Refrigerate the dessert for a few hours before serving.


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Cheesecake with avocado and lime

Even though it is generally used in salads and sauces, at its base, avocado is a fruit, so it is not surprising its integration with so many delicious desserts. The fatty texture and neutral & icircl taste make it extremely versatile for cakes, cheesecakes, puddings and even ice cream.

The recipe we propose to you today is a delicious and creamy cheesecake, a perfect balance between sweet and sour, because it contains avocado and lime. Flavored, easy to prepare and without baking, this cheesecake is the perfect dessert for any occasion.

  • 300 g cream cheese
  • 350 ml liquid cream
  • 2 well-baked avocados
  • peel and juice from 2 limes
  • 250 g sugar
  • 1 sachet of gelatin
  • 400 g digestive biscuits
  • 100 g butter

Grate the lime peel without reaching the white part, then squeeze the juice.

Put the biscuits together with the butter and 2 tablespoons of sugar in a food processor and mix until you get a crumbly dough. Put the mixture in a tray and press well. This will be the basis of the cheesecake. Refrigerate while you take care of the rest of the ingredients.

Put 150 ml of liquid cream together with the gelatin in a bowl on the fire. Leave until the gelatin has melted, then set aside.

In a food processor, place the 2 cleaned avocados, cream cheese, lime juice and peel and mix. Separately, beat the rest of the liquid cream with the rest of the sugar. When the cream has set, place it over the previously made mixture. Add the liquid cream with gelatin, which has cooled in the meantime.

Mix everything well and pour over the biscuit base. Refrigerate for two hours before serving.


Elena's kitchen

Sounds like a great recipe! I will try it at the first opportunity!

I am very curious if you like it and I would be grateful if you could tell me the impression about this sweetness. I have strange tastes and I was very happy with what came out, but I am aware that it is not something that anyone can get used to.

I like the way it looks and congratulate you on your audacity. Here, citrus jam is a rather negligible thing, in the sense that the fruits are kept in the water for some time or they are scalded in a few waters just to get rid of the bitterness.

Hello my love! I also read, I watched various filmed recipes and I didn't know how it would turn out in the end. That with the hold in cold water with the addition of acid seems to be the best solution for citrus, at least for oranges, you almost do not feel bitterness in the jam. But these green lemons have a bitter peel and I was afraid it would come out uneatable. Like I said, I'm excited about the result. I have yellow lemons, but from those I would like to prepare some pickles, I kiss you and take care of you, yes?


Sunday, November 8, 2009

Goose breast with mulled wine sauce, bread dumpling soufflé

Goose breast with mulled wine sauce

Recipe for 4 people
2 goose breasts
250 ml dry red wine
4 cl rom
4 teaspoons sugar
1 cinnamon roll
4 cloves
1 chemically untreated orange
250 ml concentrated goose or duck soup
Salt, pepper, butter

Caramelize the sugar, quench with wine and add cinnamon, cloves and orange peel. Leave on for a few minutes, then remove from the heat. Add the rum.
The breasts are salted, peppered and placed with the skin on the grill of a form of steak. Place in the cold oven and release at 180 ° C. After an hour, remove the running fat from the mold and lightly grease the breasts with mulled wine. The rest of the mulled wine is put in the form. The breasts are left with the skin side up and everything is put back in the oven. The temperature is reduced to 130 ° C and left there for two hours.
When it is ready, pour the boiled wine sauce in a pot, degrease if necessary, boil with goose or duck soup, leave to reduce. At the end it is mounted with very cold butter (to bind).
Goose breasts weigh between 800 and 1500 g. Two hours is enough for 800-900 g breasts. If your breasts weigh more, leave them in the oven for another hour at 130 ° C. When they are ready they must have a crust. If the skin has not turned into a crust, bake for 5 minutes at 250 & # 176C.

Breath of bread
Recipe for 6 smaller or 4 larger soufflés

3 old buns or 200 g of older white bread (must be slightly drier) cut into thin slices
1 finely chopped onion
150 g thin ribs cut into cubes
2 eggs
125 ml liquid cream
2 egg whites
3 tablespoons finely chopped green parsley
Salt, pepper, butter to grease the forms

Cook the onion with the ribs. Eggs are divided into egg whites and yolks. The egg whites (all 4) are beaten hard. The yolks are added to the bread, ribbed with onion, together with the whipped cream and the parsley, at the end it is seasoned with salt and pepper.
The soufflé (or muffin) forms are greased with butter, and the oven is preheated to 180 & # 176C. In it, a bain marie is prepared in which the forms will be baked.
The beaten egg whites are mixed slowly and a little like bread, then put in greased forms. Put them in the form with water from the oven and leave them in the oven for 25 minutes. Serve immediately.

Amuse gueules: domino stones, cinnamon stars, pate pralines

leaf
& # 189 tablespoon whole coriander seeds
2 eggs
1 tablespoon sugar
White pepper, salt
1 tablespoon olive oil
60 g of white flour
Apricot (or fig) hot mustard
Preheat the oven to 175 & # 176C (160 & # 176V convection) and place a baking paper on a tray (30x25 cm).
Lightly fry the coriander seeds in a fat-free pan, then grind in a mortar. Beat the eggs, sugar, salt, pepper and coriander well on a bain marie (about 6 minutes, until a thick cream is formed). Take it off the water and beat it a little and slowly in the cold. Add the oil, with a splash. Then sprinkle flour on top and incorporate very easily.
Spread the dough in a thin layer and place in the oven, on the second bottom rail, for 10-12 minutes. Then take it out of the oven, leave it to cool, then turn it over, pull the baking sheet off the counter. Grease with mustard.

Cream
1 avocado copt
The juice of a lime
100g creamy goat cheese
100ml unsweetened liquid cream
3 sheets of gelatin
1 hot pepper
1 strand of lemongrass
100 ml white wine
1 teaspoon sunflower oil

Peel a squash, grate it and squeeze the seeds. Lightly fry in a little oil. Add citronella, quench with wine and leave to reduce. Leave to cool, remove the hot pepper and lemon zest.
Avocado is peeled and pitted, sprinkled well with lime juice and pureed. Add goat cheese and wine reduction. Soak the gelatin, squeeze the water and put it in the cream. Whip the cream and add. Grease the cream on the top with mustard and let it cool, harden.
It can be served easily, cut into cubes, or the cubes can be glazed with a strong background of soy sauce, balsamic, concentrated soup, all tied with a little gelatin (that's what I did).

& # 8222Stars with cinnamon & # 8220 spicy

4-6 slices of Pumpernickel
1 can (400 g) boiled chickpeas, drained well
Salt, pepper, sugar
1-2 teaspoons ground cinnamon
(depends on how strong you want the note of this spice to be)
& # 189 teaspoon duck seeds
1 tablespoon olive oil
Tabasco or cayenne pepper
200 ml unsweetened liquid cream
2-3 sheets of gelatin (possibly)
100 g thick cream (with at least 20% fat)
Heat the oil and fry the anchovy seeds in it. Add the chickpeas, then 100 ml of liquid cream, salt, pepper, sprinkle with a pinch of sugar and a teaspoon of cinnamon. Then it matches the taste with cayenne or Tabasco pepper. Leave something to reduce, then take it off the stove and leave it to cool. Make a very fine cream in the blender, adding whipped cream if necessary. Depending on the consistency of the cream, add or not gelatin (the cream should be stronger). Match everything to taste with spices. The taste of cinnamon must be felt.
Spread the slices of bread side by side and grease in a thick start with chickpea cream. On top, grease with thick cream (which must be well cooled). If the cream is not thick enough to stay in shape, harden it with some gelatin. Put everything in the fridge for a few hours.
Cut into a star-shaped cookie.

250 g poultry liver
15 g butter
1 sprig of thyme
Salt, pepper, & # 188 teaspoon Sichuan pepper, honey
50 ml of Porto wine
25 ml unsweetened liquid cream
1 sheet of gelatin
125 ml unsweetened whipped cream
Gingerbread, red pepper

Peel the liver, cut it into pieces and marinate it for a few hours in Porto wine. Drain the wine well (squeeze it into a cup). Gently heat the butter in a pan, add the thyme, then the liver. Cover with a lid and fry for 15 minutes.
In a small bowl mix salt, pepper, Sichuan pepper with 1 teaspoon of honey.
Remove the lid from the pan, quench with Porto wine, reduce, then pour 25 ml of whipped cream, and reduce slightly. Add the spices, then make a very fine puree (first with a blender, then pass through a fine sieve or strainer). The gelatin is softened, drained of water and mixed with a little heated pate, then mixed with all the pate. Add the whipped cream and leave everything to cool overnight.
Take balls with the decorating tool for something like this from the table and give them a mixture of gingerbread pieces mixed with red pepper.


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