Today I present a refreshing dessert but with a Christmas air. I garnished with some details of chocolate powder brushed with edible gold and the truth is that they give an air of Christmas that you can not ask for more. Dessert we will be very good at the time of giving to our family and friends and also distitnto lake can be left made. If you want you can make individual earrings acetate paper and therefore the size molds shape you want. It is also very striking fact in the form of Christmas tree. I have a cast that way, but it is a bit small. A kiss for all
FOREST FRUITS parfait
Ingredients for 6-8 people:
For strawberry mousse :
1 thin biscuit base to fit the chosen hoop or mold
½ pint of mashed berries (can be frozen)
200 gr.
condensed milk ½ pint of double cream
100 gr.
icing sugar 1 dl. hot milk
8 sheets of gelatin
final For glaze:
2 dl. mashed berries
100 gr. sugar 3 leaves gelatine
Ingredients for 6-8 people:
For strawberry mousse :
1 thin biscuit base to fit the chosen hoop or mold
½ pint of mashed berries (can be frozen)
200 gr.
condensed milk ½ pint of double cream
100 gr.
icing sugar 1 dl. hot milk
8 sheets of gelatin
final For glaze:
2 dl. mashed berries
100 gr. sugar 3 leaves gelatine
To trim
Strawberries (You can Found in good supermarkets)
details
chocolate powder gold
Preparation: Mousse wild berries: Soak the gelatine leaves in cold water for 10 minutes and after this time when diluted in the hot milk. Mix the gelatin diluted with berry puree and condensed milk. Book cold. Meanwhile, whip the cream in a chilled bowl and let cool also semi-assembled, when most are semi-assembled by adding the icing sugar. Mix thoroughly with the preparation anterior.Montaje: Place a pastry ring on a tray, put the cake cut to size, leaving a little space between the mold (so that this forms the mousse to drip down the sides and unmold not you see the cake) and brush with liqueur or syrup to taste. Put a layer of mousse berries, good leveling the surface and leaving a little space unfilled, then finish with glaze. Let stand in cold. 3 Meanwhile soak the gelatine leaves in a little cold water and mixing in a bit of mashed berries hot, where we will also dilute the sugar. Mix with the rest of the mashed berries and when the mousse is curd cover the surface with the glaze. Let stand in cold few hours. Remove the pan, decorate to taste and serve
Preparation: Mousse wild berries: Soak the gelatine leaves in cold water for 10 minutes and after this time when diluted in the hot milk. Mix the gelatin diluted with berry puree and condensed milk. Book cold. Meanwhile, whip the cream in a chilled bowl and let cool also semi-assembled, when most are semi-assembled by adding the icing sugar. Mix thoroughly with the preparation anterior.Montaje: Place a pastry ring on a tray, put the cake cut to size, leaving a little space between the mold (so that this forms the mousse to drip down the sides and unmold not you see the cake) and brush with liqueur or syrup to taste. Put a layer of mousse berries, good leveling the surface and leaving a little space unfilled, then finish with glaze. Let stand in cold. 3 Meanwhile soak the gelatine leaves in a little cold water and mixing in a bit of mashed berries hot, where we will also dilute the sugar. Mix with the rest of the mashed berries and when the mousse is curd cover the surface with the glaze. Let stand in cold few hours. Remove the pan, decorate to taste and serve
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