I have taken a little posts because I'm planning to do a blog for all women who are the backbone of your home or help with their crafts in the welfare of their home or who are experiencing financial hardship.
blog
The plan is to promote their products with photos and all those interested to purchase products directly to them, some requirements are hand to do things no matter what kind, food, clothing, jewelry, etc.. but who are beautiful and you really have a great need to be committed and demanding when developing their products. Soon I will tell you the requirements. Well
turn to the recipe today . It is a mousse it is not difficult but a bit laborious, so if you decide to do, which is on a quiet day.
STRAWBERRY OR RASPBERRY MOUSSE
INGREDIENTS:
MOUSSE
2 eggs 40g sugar 100g mascarpone cheese
1 lemon zest and juice 2/3tz
.
whipping cream 1 sheet gelatin (2g) 1 teaspoon sugar
glass
JELLY 200g of strawberries or raspberries 40g sugar
1 / 2 sheet gelatin (1g)
strawberries or raspberries for garnish
taste PREPARATION: Prepare
round pan completely covered with plastic wrap. Book. Put
sheet gelatin in water for 5 minutes and drain. Put water in a pot and put the gelatin in a water bath until dissolved, remove from water bath and set aside.
Whip cream (must be cold) when this sign almost add the teaspoon of icing sugar continue beating until firm and book
Beat the yolks with sugar until bleached, add the mascarpone cheese, juice, lemon zest and finally the gelatin, stir for a while to incorporate. Pour the mixture into a large bowl and add the envelope as whipped cream.
Book Beat egg whites until almost stiff peaks reach. Add as bound to the mixture and pour the mold. Put in refrigerator for 20 minutes or until set.
Jelly:
Place the sheet of gelatin in water after 5 minutes drain and reserve.
Place strawberries and raspberries in the fire along with the sugar, puree, if you want you can strain the mixture and return to low heat, add the gelatin mixture until dissolved and remove from heat. CHILLED leave it in until it just begins to set. Take it out and add
above Musse. Return to CHILLED until firm, this may take several hours. Just before serving, garnish strawberries or raspberries and a few strips of lemon if you like icing sugar. That what Blogoversary!
MOUSSE
2 eggs 40g sugar 100g mascarpone cheese
1 lemon zest and juice 2/3tz
.
whipping cream 1 sheet gelatin (2g) 1 teaspoon sugar
glass
JELLY 200g of strawberries or raspberries 40g sugar
1 / 2 sheet gelatin (1g)
strawberries or raspberries for garnish
taste PREPARATION: Prepare
round pan completely covered with plastic wrap. Book. Put
sheet gelatin in water for 5 minutes and drain. Put water in a pot and put the gelatin in a water bath until dissolved, remove from water bath and set aside.
Whip cream (must be cold) when this sign almost add the teaspoon of icing sugar continue beating until firm and book
Beat the yolks with sugar until bleached, add the mascarpone cheese, juice, lemon zest and finally the gelatin, stir for a while to incorporate. Pour the mixture into a large bowl and add the envelope as whipped cream.
Book Beat egg whites until almost stiff peaks reach. Add as bound to the mixture and pour the mold. Put in refrigerator for 20 minutes or until set.
Jelly:
Place the sheet of gelatin in water after 5 minutes drain and reserve.
Place strawberries and raspberries in the fire along with the sugar, puree, if you want you can strain the mixture and return to low heat, add the gelatin mixture until dissolved and remove from heat. CHILLED leave it in until it just begins to set. Take it out and add
above Musse. Return to CHILLED until firm, this may take several hours. Just before serving, garnish strawberries or raspberries and a few strips of lemon if you like icing sugar. That what Blogoversary!
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