Christmas turkey, the recipe made with turkey breast, the visual effect looks beautiful!
Ingredients for 15 people:
3 boneless turkey balls already seasoned
juice of 2 oranges
Xícara 1 cup dry white wine
Decoration:
1 can of sliced pineapple
1 glass of peaches in syrup
25 pitted prunes
250g fresh cherries
1 pomegranate fruit
Sauce:
1 teaspoon of mustard with honey
1/2 cup white wine
1 tablespoon cornstarch
Procedures to prepare it:
Make this preparation the day before: Preheat the oven to 180C. Place the turkey breasts on a baking sheet. Drizzle with olive oil, orange juice and white wine. Cover with foil and bake for 1 1/2 hours. Remove the aluminum foil and return to the oven for 20 minutes. Remove from the oven, pour the liquid from the pan into a tupperware and leave the 3 turkey breasts on the same pan where they are roasted. Allow to cool and take the refrigerator to the next day.
Remove the netting from each turkey breast. (Reserve the roasting pan where the turkeys were). Cut each ball in half lengthwise and slice the turkey finely in half. Mount on the serving platter as shown in the video. Decorate with the surrounding fruits. Cover with plastic wrap until serving time to avoid drying out.
Make the sauce: remove the tupperware from the refrigerator. Remove the fat that has formed on top with a spoon. Place the turkey roasting pan on the stove top over low heat and put the fat-free sauce on the roasting pan. Deglaculate with a crusty bread all over the bottom and sides of the pan to get a good taste. Strain this sauce into a small saucepan. Bring the pan to the heat and add the mustard with honey and stir to incorporate. Hit the salt and pepper. Place the cornstarch dissolved in the white wine in the sauce and stir. Then serve the turkey at room temperature with the hot sauce served separately in a sauce boat. if you want to increase the amount of sauce put the juice of an orange.
Passion fruit Charlotte, refreshing and delicious
Ingredients for 10 people (25cm diameter shape):
base: 140g cornstarch biscuit
170g dark chocolate bar, chopped and melted
50g melted unsalted butter
Cream:
400g unsalted butter
400g icing sugar
400ml fresh cream
150g condensed milk
400g cream cheese
360g passion fruit juice (fresh passion fruit pulp quickly beat in a blender and strain)
24g flavorless powdered gelatin
G 500g champagne biscuit
2 cups of milk
1 tablespoon of rum
Syrup:
200g fresh passion fruit pulp
200g sugar
Procedures to prepare it:
Place 200g of fresh passion fruit pulp with 200g sugar in a pan and bring to a boil. Remove the foam and let it simmer for 15 minutes. Remove from heat and let cool. Crush the cookies and mix with the melted chocolate and butter. Line the bottom of your mold by pressing well. It does NOT go in the oven. (put acetate around the form, if you have it. If you don't have it, do it without and when it comes to disinforming, pass a knife around)
Beat the butter with the sugar in the mixer until fluffy and whitish. Add the condensed milk, cream cheese and continue beating until smooth (2 min). Add the passion fruit juice and beat only until smooth. Remove the bowl from the mixer. Whip the fresh cream to the whipped cream (be careful not to overcook it to make it butter). Mix this whipped cream in the passion fruit cream with a crusty bread until smooth. Reserve.
Place the gelatin powder in a pan, add 1/2 cup of water, stir well and bring to the heat for 2 to 3 minutes. As soon as it dissolves, remove it from the heat and put in wire the passion fruit cream mixture, stirring to incorporate. Place half of the cream on top of the base. Wet 5 champagne biscuits in the mixture of milk with rum, place on top of the cream. Cover with the rest of the cream. Smooth the surface with a spatula and place in the freezer for at least an hour. Remove from the freezer, place the champagne biscuits (if you want to cut the ends) flanking the candy and over the syrup (browning). Keep in the refrigerator.
The article was so helpful and learned some new things today