Raspberry mousse, quick and tasty dessert
Ingredients for 4-6 people:
Mousse:
260g (1 2/3 cup) of frozen raspberries
1 tablespoon lemon juice
1 teaspoon of vanilla extract
150g (1 cup) chopped white bar or drops
450ml fresh cream
2 1/2 sheets of colorless gelatin (or 6g - 1/2 packet powder)
Syrup:
300g frozen raspberries
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
Decoration:
fresh raspberries, mint leaves, fresh currant, physalis, ...
Mousse: put the white chocolate to melt in a water bath (water must be starting to release bubbles and the bowl with chocolate must not touch the water). Place the raspberries, vanilla and lemon juice in a saucepan. Bring to the heat and let 5 minutes simmer on low heat. Beat with the mixer and reserve.
Place the gelatin sheets in a bowl with ice water. As soon as it softens, remove the excess water by squeezing it by hand and place the gelatin in the pan of the already beaten raspberries. Stir to dissolve the gelatin and put this mixture into the bowl with the melted chocolate. Stir p to become homogeneous. Wait for this mixture to be warm-cold (not chilled but the gelatin hardens).
Whip the whipped cream and put it in the mixture of raspberries and chocolate. Turn over the serving pot and freeze for 3 hours.
Syrup: beat all ingredients in the blender. Strain through a sieve, place in a pan and bring to the fire. As soon as it boils, lower the heat and let it simmer for 20 minutes, stirring occasionally. Remove the foam that forms. Serve at room temperature or chilled over the mousse. If using strawberries: make the same recipe as above. If using blackberries: put 1 cup of sugar in the pan for the mousse.
Roasted potato - crispy on the outside creamy on the inside
Ingredients for 4-6 people
1.2kg potato (I used the normal, monalisa type, but it can be the asterix tb)
100g diced bacon
100g curd
salt and pepper
olive oil
Peel the potatoes and place in a pan. Cover with water and bring to the boil. When boiling, count 10 minutes and drain the potatoes.
Place the potatoes in a bowl or roasting pan and refrigerate for a night or at least 4 hours (it must be very cold). Fry the bacon until golden brown, drain the fat and place on paper towels. Reserve.
Grate the cold potatoes on the thick drain. Put salt and pepper to taste in the potatoes and stir to mix the salt well. Divide the potatoes in half.
Sprinkle the bottom of the pan with olive oil, place half of the potatoes by hand pressing to compact and leaving the right side on the bottom of the pan. Mix the bacon with the curd and place this mixture on top of the potato. Cover with the other half of the potatoes, compact and hit the side with a spatula.
Bring to low heat for 30 minutes, and in the middle of this time (15min.) Place a drizzle of oil on the side of the pan. Flip the potato on a plate, sprinkle the bottom of the pan with oil and slide the potato back into the pan. Do the same process: cook 30 minutes and half the time (15 min) sprinkle the side with a drizzle of olive oil. Serve immediately. It can be stuffed with cheese (half cured, parmesan, ...), with sautéed leeks, or even not stuffed.
You can make it smaller using less potatoes and make it lower p so it can be very crispy using the same principle as this one.
It's looking yummy