Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:8092 desserts frais ou glacés Administrator - avatar Administrator

Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

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Panacotta aux fraises et meringue rose

05-04-2013 Hits:11221 desserts frais ou glacés Administrator - avatar Administrator

Recette de panacotta aux fraises Par gateaupassion.com Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

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Gâteau renversé aux framboises

11-07-2009 Hits:11055 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

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Martine

My name is Martine, this is my site.

Martine | Gateaupassion.com I created it for fun because I love making cakes and I wanted to, dear visitor, you do enjoy! The originality of this site is simply the fact that I carry myself all the recipes in real time!  Yes, I tested and photographed every recipe over the months, and I'm really entertained, literally as figuratively ... 

Some of my recipes come from my family since I was born to parents Bakers in Provence, others come to me as a friend (s), and others have been invented by my inspiration. 

What is certain is that you will entertain you, and you have my word, dear surfer! 

Then, when you have tested your recipe, please let me know your opinion so I can too enjoy your experience ...

Comment j'ai aime patisser? 

How I loved baking?

At home, my father was not too eager to put his hands in dough, but if I asked his advice, then he did not refuse this pleasure, and gave me a demonstration of techniques and especially gestures which bring the pastry all its magic.

Then, with fascination, I saw the ingredients were transformed, through mixing, then cooking. It appeared to me as chemical processing elements comprising a preparation...

These moments were rare, but intense, and it was really the party in the kitchen! I feel like a magician live before me: how to cream butter, how to use a pastry bag, how to make nougat candy, candied chestnuts, candied fruit, how to caramelize the top of a baba au rhum, I am fortunate to have had this fascination, because for me it was a better show.

Finally, the supreme reward for all this work, an irresisitble aroma from the oven .

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