Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:7332 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:10490 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:10441 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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Chocolate and Hazelnut spread

User Rating: 5 / 5

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Truly delicious and so easy to make.

  • Mix the hazelnuts and milk in a pan and bring to the boil.  Cook for 5 minutes, by which time some of the milk will have evaporated.
  • Remove from the heat, add the powdered milk, hazelnut oil and blend to form a smooth and even mixture.
  • Break the chocolate into squares and put straight into the mixture.  After 2 minutes it will have melted and you will be able to beat the mixture with a wooden spoon till smooth.
  • Keep in a sealed pot in a cool place.

 

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Chocolate curls

User Rating: 5 / 5

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These are great for all kinds of decoration and you can make lots of different sizes.

 

 

For 200g :

 

  • 200g cooking chocolate
  • 1 bain-marie
  • Sheets of cellophane 
    or ‘rhodoid’ paper 
    (a type of thick cellophane 
    used in patsisserie)
  • Cooking thermometer
  • 1 tray or baking sheet

 


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  • Grate the chocolate and melt in the bain-marie – do not allow the temperature to exceed 50°.
  • Cut the cellophane into strips of about 10X10cm.
  • To ‘temper’ the chocolate, leave it to cool to 27/28° then re-heat to 31/32°.  This operation is necessary to prevent the cocoa butter from separating out from the cocoa mass.
  • Using a spatula, spread stripes of chocolate onto the prepared cellophane.  At this stage you can choose between making them  thicker or thinner and wider or narrower;  in practice the thicker the band the more curls you get while the thinner the band the more broken bits.
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  • As soon as you have rolled out the chocolate, roll the cellophane to make tubes 1 to 2cm in diameter.  Leave to cool on the tray.
  • When the chocolate has hardened, unroll the cellophane.  Now you can make your curls or use the thickest as tubes provided you only rolled the cellophane once.

 

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