Beat cold the yolks the eggs with the sugar and the thin liqueur
to get a foamy mixture to relieve with climbed on whipped cream, to
pass the mixture in stamps him special hemmed in the superior part
with a strip of paper so that to raise the height of 3-4 cm.
Fill stamps him up to the edge and to put them in freezer, before
serving them inject with a syringe some liqueur in the mean, dust
of cocoa or use flakes of dark chocolate, to decorate.
White
chocolate mousse
Ingredients
100 g. butter
20 g. sugar to veil
6 yolks
1 spoon of Kirsch
200 g. whipped cream
300 g. white chocolate
Preparation
Work in a basin with a whip the butter and the
sugar to veil, to add the yolks and to slightly beat; to leave to rest
some instant
In the meantime to climb on the whipped cream
and to loosen the white chocolate in bain-marie
Gently unite the whipped cream and the Kirsch to
the butter, and finally the loose chocolate. To put back in refrigerator
for 2 hours around
Set in the dish on a base of sauce of kiwi three
little balls of the mousse alternating her with very small wild
raspberries; to decorate with leaflets of mint and shavings of bitter
chocolate above the mousse
Dust with sugar to veil
Bavarian
in the whipped cream
Ingredients
1 lt. milk
200 g. sugar
1 stick of vanilla
8 yolk
5-6 sheets of glue of
fish
½ lt. whipped cream
Preparation
1. Poach the glaze in cold
water
2. Boil the milk with the vanilla
3. Slightly climb the yolk with the sugar
4. Slowly pour you the milk emphatically stirring again
5. Start over heating stirring again in continuity with a wood spoon
until the liquid has grown thick to slightly (cooking to the rose:
83-85°C)
6. Let warm and add the well squeezed glaze
7. Pass to the chinoise
8. Promptly cool in the cold bain-marie
9. When it starts “ setting”, incorporate the whipped cream
10. Fill the stencils (dampened in precedence with cold water) and place
in refrigerator for at least 2 hours
11. Quickly pass them in hot water and turn upside-down them on the
dishes
12. Decorate with whipped cream and, to discretion, with sauce to the
fruit
Frozen
nougat with small salad of fruit
Ingredients
2 apples
1 pear
the peel of an orange
the peel of a green lemon
3 layers of fish glue
200 g. candied fruits
mixed
300 g. nougat
200 g. whites of egg
400 g. sugar
50 g. glucose
1 Kg. whipped cream
½ glass of syrup for
sherbet
For the sauce
Juice of a grapefruit
Juice of an orange
Juice of a lemon
One glass of syrup for
sherbets
Composition
leaves of mint
Kiwi
raspberries
small fruit salad of
fruit
Preparation
Cut the pears and the apples into small dices;
unite the peel of green lemon and orange grated and cook the all with
two spoons of syrup
Melt the layers of fish glue already softened in
cold water in the remainder syrup and add then the candied fruit and the
nougat
Now take 100 g. sugar and beat it with the
whites of eggs; in the meantime cook to 121°C the remainder sugar with
the glucose
Unite these two mixtures and mix the all with
mixture precedent
Climb on in end the whipped cream and gently
incorporate to the rest
Set in a synthetic mould of the desired
dimension and refrigerate
Cut into slices and to serve in the dishes with
the gasket of the small fruit salad of fruit a base of sauce
For the sauce
Mix all the ingredients and bring to boil; pass
to the strainer and cool
