Après je vous laisse tranquille avec mes mousses

Last week, i still have some money…
so i took a walk to some pastry shop.
i found one, and i get in… i looked around, and something caught my eyes!!
Yeah!! This Mousse! Chocolate and Choco-Strawberry Mousse! i bought them for myself, and the flavour was awesome! Perfect, the soft cream was melted in my mouth…. of course these picture are FAKE~! but really, it was very GOOOOD!
if i have some money again, i will buy them again!!! XD
HAHAHAHAHA!!!

INGREDIENTES

• 1 lata de leite condensado
• 1 lata de creme de leite sem soro
• 1 lata de suco natural de maracujá, ou fruta de preferência

MODO DE PREPARO

Adicione o leite condensado no liquidificador. Depois adicione o creme de leite, logo após coloque o suco de maracujá e bata por pelo menos 3 minutos. Leve a geladeira e deixe gelar por 1 hora e sirva.

It started with looking through the instant play movies that were available on Netflix. Chocolat with Johnny Depp and Juliette Binoche was on the front page. Ummm…. yes. I’ll see it again!

I googled ‘Chocolat,’ and I found this:

Gateau au Chocolat (Via Fashion and Music Galore)

Next I found a pic of this:

Gateau Mousse au Chocolat (Via Recettes du Quebec)

OMG. I just need a full weekend off so I can *try* to make these. And then devour them!

Gateau Mousse au Chocolat (4 Ingredients Only!!!!)

[Taken from Setting a Chocolate Trap (article) by Janet Keeler. Recipe found in At Home with the French Classics (book) by Richard Graussman]

8 ounces semisweet or bittersweet chocolate
8 tablespoons (1 stick) unsalted butter
8 eggs, separated
1/4 teaspoon cream of tartar
Unsweetened cocoa powder and whipped cream for decoration (optional)

Preheat the oven to 350 degrees. Butter a 9-inch round cake pan.

In a heavy-bottomed sauce pan, melt the chocolate and butter over low heat. Stir occasionally until smooth.

Remove the chocolate mixture from the heat and whisk in the egg yolks until blended. Immediately pour the mixture into a large bowl. (The melted chocolate and butter will be hot enough to poach the egg yolks, which will lightly thicken the mixture.)

In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.

With a whisk, fold of the stiffly beaten egg whites into the chocolate mixture to lighten it. Using a rubber spatula, fold the remaining whites into the chocolate mixture until smooth.

Pour 3/4 of the chocolate mousse into the pan. (Refrigerate the remainder until ready to use.)

Bake on the middle rack 30-35 minutes. The cake will rise quite high at first; when it beings to fall back in the center, it is done.

Unmold onto a cake rack to cool right-side up. When cooled, the cake will have a concave center. Transfer the cake, with the aid of a long metal spatula, to a serving platter and fill the center with the remaining mousse mixture. Refrigerate until the mousse sets, about 1 hour.

J’aime bien la mousse surtout avec une jolie lumière comme ça

Mission:  Gold Explorer’s Charm – Chocolate Mousse  has been released.   The charm is located in the Explorer’s Camp, back by the tents.  Remember to go to the Beach and click on Moonpebble to complete this mission.

Located in Explorer's Camp

Preparação:

Numa tigela, deite todos os ingredientes e mexa bem com a ajuda de uma vara de arames, até ver que está uniforme. Deite em tacinhas individuais e leve ao frigorifico durante cerca de 3 horas.

El otro día me preguntaba cómo comer las castañas además de asadas y una amiga me pasó esta receta.

Mousse de castañas

Ingredientes
2 tazas de castañas asadas y peladas
1 taza de leche de avena (o de almendra, avellana, arroz… o de vaca, si tomáis)
3 cucharadas de uvas pasas
1 vaina de vainilla cortada por la mitad a lo largo
1 cucharada de ralladura de naranja

Elaboración
Colocamos las castañas en un cazo con la leche de avena, las uvas pasas y la vainilla.
Se deja cocer a fuego lento unos diez minutos.
Se rasca con un cuchillo el polvo de la vainilla y se retira la vaina.
Se pone todo en la batidora y se hace puré.
Se añada la ralladura de naranja.
Se corrige la consistencia de la mousse con la leche, si es necesario.

¡Una delicia! Desde luego, mi foto no le hace justicia…

Des recettes de mousse au chocolat, il en existe des tonnes…  avec crème ou sans crème, avec beurre ou sans beurre.

Et bien moi c’est celle-ci que j’ai choisie…

Ingrédients (4 personnes) :

• 200 g de chocolat
• 6 oeufs
• 1 pincée de sel

Préparation :

Faites fondre le chocolat au bain marie et laissez-le tiédir.

Cassez les oeufs en séparant les blancs des jaunes.

Ajoutez le sel dans les blancs et battez les en neige.

Versez peu à peu le chocolat fondu sur les jaunes d’oeufs en mélangeant énergiquement.

Incorporez délicatement avec une spatule 1/3 des blancs d’oeufs battus puis ajoutez le reste progressivement en soulevant la préparation de bas en haut pour bien répartir le chocolat sans faire tomber les blancs.

Faites prendre la mousse au moins 3 heures au réfrigérateur avant de la servir.

… et croyez moi, elle est légère, délicieuse et simple à réaliser.

Ok, va bene, lo ammetto: ero un po’ giù questi ultimi due giorni ( e non solo perché Michele stava a casa ammalato con la febbre) trascinato e maltrattato dal caos che regna imperante fra le vie di Roma. Ieri s’è bloccata la metro ed il centro era tutto intasato: due ore per tornare a casa! Una cosa incredibile!

Comunque questi due giorni hanno qualcosa in comune, un grande comune denominatore che ci rende tutti quanti pazzamente contenti: il cibo!

Ieri sono andato a questa cena con una mia amica, Chiara (una ragazza allegra e molto saggia!) che voleva formare questo Comitato Lgbt nella sua scuola. Quello che non mi aveva detto, andando al pub sotto casa, era che si era candidata alle elezioni della scuola e che questa cena era stato organizzata per raccogliere voti. Insomma, alla fine mi sono trovato a brancolare nel buio a questa tavola piena di comunisti sinistri (o presunti tavoli) a parlare delle magagne del PD e a far battutacce su Berlusconi. Ma almeno mi sono divertito

Oggi invece c’è stata una grande, grossa, grassa cena a base di pesce a casa mia! Io ho contribuito facendo la Mousse di Castagne con Crema di Cachi!!! Dopo aver lessato le castagne io e mia madre abbiamo messo tutto in una pentola, facendo bollire il tutto con due litri di latte ma, dopo un’oretta, invece che una “dolce e vellutata purea pastosa di castagne” era saltato fuori un mostro a più bracci, orribile e puzzolente! Mia madre era furiosa: continuava a dire che era tutto da buttare!

Io non potevo abbandonare così la mia creatura: ho smanettato un po’ su sto wordpress fra i blog di cucina; abbiamo risolto il gustoso problema così: abbiamo frullato tutta la zappetta con zucchero e panna montata e poi sbattuto tutto al sicuro in frigo.

Quando l’ho mangiata, la sera a cena, la mousse aveva il sapore della vittoria!

e come direbbe Julia Child: Bon Appetit!

Per la ricetta della Mousse di castagne:

dal sito: http://www.alberghiera.it/mostraricetta.asp?id_ricetta=518&Mousse-di-castagne-con-salsa-di-cachi

Ingredienti per 4 persone

Per la mousse:

 

• castagne sgusciate e pelate 200g
• zucchero 80g
• panna da montare 80g (oppure già fatta dal pasticcere)
  
• tuorlo d’uovo 1
• vaniglia 1 pizzico
• sale 1 pizzico
• colla di pesce 1⁄2 foglio
• latte 1 litro (ma anche 550 ml basteranno)
  

Per la cialda:

• burro 50g
• farina 50g
• bianco d’uovo 50g
• zucchero 50g

Per la salsa:

• caco 1
• limone succo di 1⁄2
• zucchero 60g

Procedimento

]]> http://livelovelearnbake.com/2009/11/14/145/ Sat, 14 Nov 2009 08:46:04 +0000 livelovelearnbake http://livelovelearnbake.com/2009/11/14/145/

I guess stress is just part of being a college student, but why do all of my teachers have to clump their tests and reports around the same time frame? I’m going crazy here (although if you ask anyone else I’m sure they think I’ve been there for a while)! Just tonight I experienced migraine-like (not sure if it was an ‘M’ word as we call it around here… saw an aura and had some numbness but pain was minimal) symptoms and was forced to call out of work. Yeah, an open Friday night is great when you don’t feel like whacking your head against a locker would feel better than you do just breathing. Nonetheless, I managed to make a cake for a dear friend of mine’s birthday. I’ve made some interesting cakes… some I try harder on than others. I guess it depends on the client or the friend, the specifications, etc. It’s her 21st birthday, which is a fun occasion for a fun and decadent cake. I love big birthdays (16, 21, 30, 40) because there is always a theme, even if I am told to be creative. Most clients are actually non-specific. When I get emailed orders, often from people who don’t know me at all, people often tell me to “do what I think is best” or “what I think is cute.” I think leopard print and baby bears are cute, but I don’t think I should model your cake after either. But 21… 21 is a birthday you can have fun with. I made the same cake for Charles on his birthday… a chocolate cake filled with dark chocolate kahlua mousse, and he loved it. So hopefully I will get the same reaction at the birthday dinner tomorrow night. Here is the recipe for the kahlua mousse. The alcohol is actually rather insignificant, but still adds a little 21st birthday fun.

Adapted from “Ambrosia”… a cookbook from Vicksburg, MS!

Ingredients

2 cups 60% Cacao dark chocolate Ghiardelli baking chips

1 cup Ghiardelli semi sweet baking chips

3 ounces butter

1/2 cup confectioners sugar, sifted.

3 egg yolks

1/4-1/2 cup of kahlua (depends on preferences of taste and alcohol strength.. you’re obviously not going to buzz off this mousse)

2 cups heavy whipping cream

Instructions

Melt chocolate and butter together in a bowl (usually takes 1.5 minutes). In large bowl combine powdered sugar, egg yolks, and Kahlua. Blend chocolate mixture into this. In another bowl whip cream until stiff and gently fold into chocolate mixture. Refrigerate for 2 or more hours, although upon finishing preparation, it would probably be fine to serve.

Mousse de chocolate

Ingredientes:

• 250 g de chocolate semiamargo
• 120 g de manteca
• 4 yemas
• 200 cc de crema de leche
• Merengue de 4 claras

Preparación:

1. Derretir el chocolate a baño de María.
2. Colocarlo en un bol e incorporarle la manteca . Mezclar hasta integrar.
3. Incorporar la mitad de las yemas. Batir para unir e incorporar el resto.
4. Colocar la crema de leche batida a medio punto y mezclar.
5. Agregar la mitad del merengue, mezclar en forma envolvente e incorporar el resto del merengue.
6. Llevar a la heladera.

Fuente:

http://www.utilisima.com/recetas/4288

Theo đơn đặt hàng của cô Hương là 3 chiếc bánh mousse các loại cho ngày nhà giáo.
Đầu tiên là mousse xoài

Rồi mousse dâu tây

Cuối cùng là mousse chanh leo

Chuẩn bị đóng hộp

Today i made Chocolate Mousse for my family and my boyfriend.
It was quite easy to make and i had a lot of fun with the presentation
Strawberry fans are so easy to make yet they look so good, all you have to do is cut slices into the strawberry making sure they dont go all the way to the end, then fan them out!
And i also grated the chocolate on my mums new grater she’d be pleased that i forced her to buy it.
Any way im really pleased with how they turned out and im stoked that i bought the little glass bowls (got six of them) for 50 cents each! very shabby chic

The Tenant’s back again…first, let me ask all of you who regularly come to these wonderful dinners: Where do you put it all? I always end up at the end of one of these Bistro 185 wine dinners feeling as if I am filled to the very top of my body with wonderful food, unable to fit in one bite or one drop more, and the rest of you are just sitting around sipping the rest of your wine, or ordering coffee…how do you do it??

If that gives you the impression that last night’s dinner was a winner, it should. It was a real feast of incredible food Spanish-style, paired with wines that fit the mood and the dishes beautifully.

I can’t say I’m a wine expert, but I enjoy tasting the different kinds offered and seeing how well they go with the courses, and it’s always an adventure.

First came the tapas. You got to see yesterday what the tapas trays looked like, and they were filled with delicious treats. From the olives, nuts and cheeses to the specially prepared items like the crabmeat-stuffed deviled eggs, the salt cod fritters (passed around separately) with garlic aioli, and the Spanish tortillas — alternating layers of tortilla and potato slices, served cold with more of the aioli — these were a great exploration of appetizers Spain-style. So were the gazpacho shooters: narrow little shot glasses of cold, spicy Spanish vegetable soup, each topped with a shrimp. The wine for this course was Ramon Bilbao Crianza 2006: a deep cherry-red wine with a fruity, smoky flavor. All the Ramon Bilbao wines are produced in the Rioja Alta wine region of Spain.

Next came a bowl of tiny sautéed clams, swimming in the chorizo broth you saw a picture of cooking up on the stove yesterday. The little clams absorbed the rich, spicy flavor of the sausage-filled broth, so delicious that after having picked the clams out of their shells with the clam fork to eat them, you needed to switch to your spoon to scoop up every flavorful drop of the chorizo sauce. The original plan was to serve this course with Ramon Bilbao Limited Edition 2006, but as it turns out the 2006 vintage isn’t ready yet, so we were supplied with the 2004 vintage instead, which made a fine accompaniment.

Next came the Chicken Marbella. How did it taste on top of Yukon Gold mashers? Absolutely delicious! Because this was Spanish food, many of the dishes were spicy and pungent, with a heat that lasted long on the tongue. But the astringency of the green olives in this dish was counteracted beautifully by the addition of prunes, which contributed a special sweetness and made for a nice change of pace. And the mashed potatoes did a wonderful job of soaking up the sauce! It was accompanied by Volteo Viura Sauv Blanc Viognier, a blended wine whose lighter, fresher, flowery-buttery flavor also provided a contrast to many of the heavier red wines on the menu. Volteo wines come from Castilla-LaMancha, the world’s largest vineyard.

By the time you’ve enjoyed appetizers and a few courses at a dinner like this, you’re ready for a light, refreshing salad course, and that’s just what the Orange and Fresh Fennel Salad provided. The organic honey and lemon vinaigrette was the perfect taste to go with the combination of greens, orange slices and slivers of fennel — a sweet, juicy, delight. The wine, too, was just right for it: Volteo Rosé Garnacha, full of fruity scents and crisp flavor.

Last, but certainly not least, of the main courses was the South African Lobster Tail, Sea Bass and Scallop in Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers. Mere words cannot describe the pure, smooth, buttery sublime flavor of this lobster tail. The sea bass, coated wonderfully with the saffron broth, tasted almost as rich, as did the scallop. I overheard another diner saying he had never in his life eaten such a well-prepared scallop. The rice was a nice addition as well; it served as a little starch to play off the richness of the seafood. The wine for this course was Cruz de Alba Crianza 2006, an unusual choice to my mind because it’s a heavier, redder wine than I’m used to thinking of as ideal for a seafood course, but it worked well. This wine is produced in one of Spain’s fastest developing wine regions, Ribera del Duero.

I must admit that by the time the dessert course came around, I didn’t have much room left for both the desserts and the Drysac Sherry served with them (although it was very good). The treats assembled for us on this plate were a rich, eggy Spanish flan, blanketed in caramel; an almond cake deep with flavor, topped with sliced almonds; a tiny chocolate mousse in a chocolate cup, with a strong mocha-coffee flavor; and a deep, dark, rich chocolate truffle that just melted in your mouth and flooded it with heavenly chocolate flavor. What a way to end our mini-visit to Spain! Hats off to Chef Ruth Levine and her staff for making this another wine dinner to remember.

If all this doesn’t persuade you that the next Bistro 185 Wine Dinner, set for December 15, is not to be missed, I don’t know what will! Watch this space for more details.

This recipe takes minutes to make and it has no raw eggs which is very important to me. The marshmallows make a difference. It makes 4 to 6 servings

Put the marshmallows, marshmallow fluff, margarine, chocolate and water in the microwave.

Stop your microwave every 30 seconds and stir. I used a low to medium setting.

Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Preparação:

Numa tigela, misture o leite condensado com o sumo limão. De seguida, bata as natas com a batedeira até ficarem sólidas e deite na tigela do leite condensado. Bata depois também, as claras em castelo e envolva-as bem com uma colher de pau, no preparado anterior. Leve ao frigorifico até ao momento de servir.

Preparação:

Misture num tacho a gelatina em pó com a farinha maizena, mexa bem. Junte o leite previamente aquecido e misture. Leve ao lume até borbulhar mexendo sempre para não pegar. Retire do lume. Quando estiver quase frio, bata as natas com 1 colher de açúcar até ficar quase em chantily. Junte ao preparado anterior. Bata as 5 claras em castelo, e no fim, junte-lhes 3 colheres de açúcar aos poucos sem parar de bater. Junte novamente ao preparado anterior mexendo devagar. Deite num recipiente apropriado e leve ao frigorífico durante algumas horas.