3-color mousse, romantic dessert idea
Step by step recipe tutorial for you all
Ingredients for 8 individual bowls or 1 large:
Chocolate mousse with almonds:
75g dark chocolate bar
1/2 cup sugar
4 gems
6 tablespoons of Frade's powdered chocolate
125g melted unsalted butter
1/2 tablespoon cognac
250ml fresh cream
1/2 cup almonds in toasted and coarsely chopped flakes
Beat the egg yolks with the sugar until it is whitish and fluffy. Melt the dark chocolate in a water bath. While cooling, melt the butter in the microwave and add the chocolate powder and stir. Add the melted choc and choc butter (both at room temperature) to the egg cream, add the cognac and stir well. Beat the cream in a whipped cream and add to the choc gently. Add the almonds. Place in the bowls occupying 1/3 of the volume and take the bowls to the refrigerator. The result is great with the delicious outcome which you will love it to eat.
Coffee Mousse
Ml 260ml fresh cream
1/2 1 1/2 tablespoon of soluble Nescafé
2 gems
G 40g sugar
3 sheets of colorless gelatin
Heat 60ml of cream with Nescafé only until it dissolves (warm). Beat the egg yolks with the sugar until it is whitish and fluffy. Add the cream with coffee to the eggnog, stirring well. Return the mixture to the pan and bring to the fire to warm (do not boil). Place the gelatin sheets in 1 cup of cold water to hydrate for 2 min. Squeeze the gelatine to remove excess water and place it in the warm pan with the coffee mixture. Stir until the gelatin dissolves and remove from the heat (1min). Beat the remaining 200ml of whipped cream and add the coffee mixture to the whipped cream. Place in the bowls over the choc mousse leaving room for the last mousse. Refrigerate.
White mousse:
Claras 6 egg whites
6 tablespoons of sugar
12g gelatin powder
1 can of cream (200g)
100g white chocolate bar.
Beat the egg whites with the sugar until you make a firm sigh. Melt the white choc in a water bath, add the cream and gelatin hydrated in water. Stir well until the gel. to dissolve. When cold, mix with the sigh and fill the bowls. Freeze.
Beef rib rice, delicious for an appetizing day to day
Step by step recipe tutorial for you all
Ingredients for 6 people:
2.2kg beef rib
Grosso coarse salt
1/2 yellow sweet pepper
1/2 red sweet pepper
1 chopped large onion
3 chopped garlic cloves
1/2 Portuguese sausage without skin cut lengthwise into 4 and then thinly sliced
6 chopped seedless tomatoes
1 minced pepper
2 cups of parboiled rice
chopped parsley
salt and pepper to taste
Broth:
1 onion, 1 carrot, 1 coarsely chopped celery stalk
rib bones
1 piece of chicken (with bone) to add flavor to the broth
How to do it:
Pass coarse salt around the rib, cover in aluminum foil and bake at 160 C for 3 hours. Remove the aluminum and let it brown for 30 minutes approx. Remove and let cool. When the rib is cold, remove the bones and prepare the broth: put the vegetables, chicken, bones in a pressure cooker with oil, sauté and when it begins to brown cover with water and salt to taste. Leave it for 15 minutes after you get pressure. Strain and remove the fat q is formed on top with a ladle. Reserve.
Shred the rib meat, discarding all fat and membrane. Reserve. Start the rice by frying the onion, garlic and sausage in a large pan until golden brown. Add the peppers, chili pepper and rice. Stir well. Add tomatoes and shredded meat, stir. Add the strained broth, half the parsley and adjust the salt. Cover the pan and cook until the rice is cooked. Remove the lid and let it dry but it should be served wet. Sprinkle with the rest of the parsley.
Great information 😃