Difference between revisions of "Desserten"

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==chocolate terrine==
 
==chocolate terrine==
  
50g pitted prunes
+
50g pitted prunes,
50g dried apricots
+
50g dried apricots,
1 tablesp candied peel
+
1 tablesp candied peel,
1 tablesp each dried cranberies, cherries and blueberries
+
1 tablesp each dried cranberies, cherries and blueberries,
200ml freshly made tea
+
200ml freshly made tea,
3 tablsp brandy
+
3 tablsp brandy,
175g dark chocolate
+
175g dark chocolate,
85g unsalted butter
+
85g unsalted butter,
50g caster sugar
+
50g caster sugar,
3 eggs, separated
+
3 eggs, separated,
25g cocoa powder
+
25g cocoa powder,
280ml double cream
+
280ml double cream,
 
icing sugar to serve
 
icing sugar to serve
  

Revision as of 16:31, 18 January 2006

marsepeinmousse

Hier het recept van marsepeinmousse; Kook 1/4 l. melk met 200 gr.marsepein,smelt er 3 voorgeweekte blaadjes gelatine in en mix de binding tot een gladde massa. Klop 2 eierdooiers wit met 75 gr suiker, bind hiermee de marsepeinmelk en laat de room afkoelen. Schep er 250 gr. Stijfgeklopte slagroom onder en parfumeer met 2 cl. Amandellikeur ( amaretto).Laat de mousse 3 uur opstijven in de koelkast. Serveer de mousse,die je met een warme lepel schept,op een spiegel van chocoladesaus (1/2 chocolade- 1/2 melk) met een spiraaltje room. Je kan ook uitgeholde mandarijntjes vullen met de marsepeinmousse voor hij opgesteven is. Maak in dit geval een mandarijnsaus met het sap en eventueel suiker. SMAKELIJK!!!!!!


chocolate terrine

50g pitted prunes, 50g dried apricots, 1 tablesp candied peel, 1 tablesp each dried cranberies, cherries and blueberries, 200ml freshly made tea, 3 tablsp brandy, 175g dark chocolate, 85g unsalted butter, 50g caster sugar, 3 eggs, separated, 25g cocoa powder, 280ml double cream, icing sugar to serve

Soak the fruit in the tea, and brandy overnight. Drain and chop. Line a 900g loaf tin with clingfilm. Melt the chocolate with half the butter in abowl set over a pan of simmering water. Take off the heat and leave to cool. Beat the remaining butter and sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously. Fold in the melted chocolate and fruit. Whip the cream.Do the same with the egg whites in a separate bowl. Gently stir the cream and then the egg whites into the chocolate mixture until evenly combined. Pour the mixture into the loaf tin, cover with cling film and freeze overnight, or for at least 4 hours. Turn onto a plate 10 mins before serving. Remove the cling film and dust with icing sugar. Cut into slices and serve.