John Myers
Fine Orange Mousse on Cantuccini, Tonka Bean Ice Cream, Grand Marnier Txiv kab ntxwv
Lub zoo meej zoo txiv kab ntxwv mousse ntawm cantuccini, tonka taum ice cream, grand marnier txiv kab ntxwv daim ntawv qhia nrog ib daim duab thiab cov lus qhia yooj yim step-by-step.
Rau txiv kab ntxwv mousse:
- 6 nplooj gelatin dawb
- 225 ml Freshly squeezed txiv kab ntxwv kua txiv
- 1 Pc. Grated organic txiv kab ntxwv tev
- 1, ksg. Txiv kab ntxwv zest
- 120 g Sugar brown
- 450 g yogurt tag nrho
- 300 g whipped cream
- 10 Pc. Cantuccini
Rau Grand Marnier txiv kab ntxwv:
- 2pc ua. Txiv kab ntxwv
- 5 tablespoon Grand Marnier
Rau tonka taum ice cream:
- 1, ksg. Tonka taum
- 2pc ua. Qe yolks, tshiab
- 1 pinch ntsev
- 100 g Sugar brown
- 300 ml yog '
- 200 ml ntawm cream
Rau chocolate thiab almond crispy biscuits:
- 1 Pc. Kua nplaum
- 100 g sliced almonds
- 100 g tsaus chocolate
- 5pc ua. Physalis
- Soak nplooj gelatine raws li cov lus qhia ntawm lub pob ntawv thiab tom qab li 5 feeb dissolve nyob rau hauv ib tug me me saucepan tshaj ib tug me me tshav kub. Ntxiv kua txiv kab ntxwv thiab suab thaj thaum stirring. Tsis txhob cia ua noj! Tshem lub lauj kaub los ntawm qhov cub thiab do hauv 3 tablespoons yogurt. Muab tag nrho cov yogurt nyob rau hauv ib lub tais, ntxiv zest thiab zest ntawm txiv kab ntxwv thiab ntxiv gelatin nyob rau hauv ib tug nyias kwj, stirring tas li. Txias qhov chaw kom txog thaum huab hwm coj pib gel.
- Npaj 5 tsom iav zoo nkauj. Muab cov cantuccini tso rau hauv ib lub hnab khov khov khov, tuav rau hauv cov khoom ntxhib nrog cov nqaij mallet thiab faib cov khoom sib npaug ntawm cov iav.
- Npog lub qab zib kom txog thaum txhav, quav rau hauv jellied yogurt sib tov thiab ncuav mus rau cantuccini crumbs. Npog thiab tso rau hauv lub tub yees rau 2-3 teev.
- 2 Tshem tawm cov tev ntawm txiv kab ntxwv nrog ib rab riam ntse thiab ua tib zoo fillet lawv. Ua li no, muab cov txiv kab ntxwv rau hauv koj txhais tes thiab txiav rau hauv nruab nrab txoj cai ib sab ntawm daim tawv nqaij nyias nrog rab riam. Nyob rau hauv txoj kev no, maj mam tshem tawm 15 fillets thiab marinate nyob rau hauv ib tug ntiav thawv nrog Grand Marnier rau 5-6 teev.
- Yeej qe yolks thiab qab zib kom txog thaum frothy. Tshav mis nyuj thiab qab zib nyob rau hauv saucepan (tsis txhob boil) thiab maj mam ntxiv qe-qab zib sib tov thaum stirring. Ntxiv finely av tonka taum thiab do zoo. Tam sim no muab lub tais tso rau hauv ib da dej. Nco ntsoov tias lub lauj kaub tsis muaj dej ntau dhau kom tsis muaj dab tsi tom qab tuaj yeem nchuav rau hauv cov dej khov sib tov.
- Heat the ice cream mixture in a water bath and stir it from time to time until the mixture becomes thicker and you can peel it off to form a rose. (When blowing over a wooden spoon, a “rose” forms). Chill for several hours. It is best to put the ice cream mixture in the ice cream machine about 20 minutes before you plan to serve it. Then the consistency is wonderfully creamy.
- Tshav kub ib qho zoo ntawm butter nyob rau hauv lub lauj kaub thiab ci lub almonds kom txog thaum Golden. Txiav cov qhob noom xim kasfes thiab muab tso rau hauv ib lub hnab yas uas tsis muaj cua sov. Muab cov hnab no tso rau hauv ob lub boiler thiab yaj cov qhob noom xim kasfes kom txog thaum tsis muaj pob hauv nws. Npog ib daim ntawv ci nrog ntawv parchment thiab ua 5 thalers tawm ntawm almonds. Tam sim no txiav tawm ib qho me me ntawm lub hnab qhuav nrog cov qhob noom xim kasfes thiab cia cov qhob noom xim kasfes ntws hla cov almonds hauv ib daim phiaj kom txog thaum cov thalers lo ua ke.
- Ua 5 daim ntawv tuab ntawm daim ntawv nrog cov qhob noom xim kasfes thiab muab cov physalis wiped rau saum. Muab tso rau hauv qhov chaw txias kom tawv.
