From wikikotten
Revision as of 15:40, 18 January 2006 by (Talk)

Jump to: navigation, search


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.

roasted rum pineapple with peperkoek/ ginger cake crumbs

25g butter, thick slices pineapple, 1 teasp icing sugar, splash dark rum 2 slices peperkoek, crumbled (about 50g), toffee sauce (see below), 4 tablesp creme fraiche,

Heat oven to 200°c. Melt the butter in a pan. Add the pineapple, tossing to coat then sieve over the icing sugar in athin even layer. Splash in the rum. Roast for 10 mins until hot and slightly caramelised. Sprinkle over the peperkoek crumbs, then return to the oven for 2-3 mins. Serve and pour over the toffee sauce and add a blob of creme fraiche.