John Myers
contents
show
Engredyan
Espresso mousse:
- 4 PC. Jòn ze, fre
- 2 ti kuiyè Dlo cho
- 60 g Sik
- 200 g Chokola 70% kakawo
- 150 g Kouvèti lèt antye
- Bè
- 4 ti kuiyè Kafe enstantane (bwè)
- 4 PC. Blan ze
- 200 ml Krèm
Parfait vaniy:
- 125 ml Lèt
- 6 PC. Jònze ze
- 200 g Sik
- 250 ml Krèm
- 1 PC. Gous vaniy
Berry glas:
- 1 pakèt Melanj Berry nan frizè
- Poud sik
enstriksyon
Espresso mousse:
- Beat the egg yolks with water until foamy (this is best done with a food processor or mixer). Let the sugar trickle in and beat until the sugar has dissolved.
- In the meantime, melt the chocolate with the butter in a water bath. Stir the slightly cooled chocolate and the cooled coffee into the egg yolk cream.
- Beat egg whites into snow and fold in. Whip the cream until stiff and fold in as well. Then put the cream in the cold for at least 2 hours.
Parfait vaniy:
- Cut the vanilla pod lengthways, scrape out the pulp and bring both to the boil with the milk.
- Beat the egg yolks and half of the sugar until frothy. Stir the hot vanilla milk (without the vanilla pod) into the cream with a whisk, pass through a sieve and allow to cool.
- Whip the cream until stiff and stir in the remaining sugar. Fold loosely into the vanilla cream. Put in a tin (e.g. muffin tins) and freeze for at least 3 hours.
Berry glas:
- Let the berry mixture thaw and puree with the hand blender. Add powdered sugar to taste and taste. Put through a sieve and put in a cool place.
Nitrisyon
Sèvi: 100gKalori: 293kilokaloriIdrat kabòn: 39gPwoteyin: 2.6gGrès: 14g
