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First place in my sweet and refreshing preferences on a hot day :)
Preparation time: less than 30 minutes
Mix condensed milk with normal milk and grated juice and rind from the 3 limes (only the green part of the rind). The gelatin is soaked in water for 5 minutes then melted in the microwave for 12 seconds or as it comes in handy; allow to cool slightly and add to the milk. Whip the cream with the mixer in another container and incorporate it into the other ingredients. Put it in the fridge for 4-5 hours.
Whoever tries it will not be sorry at all :)
Whipped cream does not have to be beaten, as the one for garnishing cakes, for example, can be a little more liquid.
At 34 years old, which I really don't feel at all and don't realize very well. still, I want nothing but much health for me and my family, love and understanding.
And because I couldn't help but make a cake, this time I chose a cake with a white and orange chocolate mousse. Pandispan, his own creation, with poppy seeds, fits very well with the taste of orange and white chocolate and with the small meringues that cover the cake. I hope you like it and I warmly invite you to a big big slice of cake and a cold glass of champagne.
3 large oranges (juice only)
3 teaspoons orange peel
3 tablespoons orange liqueur
3 tablespoons orange liqueur
Wheat: Mix the eggs together with the sugar until they triple in volume and lighten in color.
Mix the flour with the starch, pass them through a sieve and then gradually add them to the eggs and mix carefully from the bottom up.
After the flour and starch are perfectly incorporated, add the poppy seeds and mix it with great care, from the bottom up.
Put the dough in a 26 cm round shape lined with butter and flour (always shake off the excess flour so that the top or cake does not burn), and put it in the preheated oven at 170 degrees for 20-25 minutes.
We do not open the oven in the first 15 minutes. I advise you not to open it at all. You will notice that it is baked when it is golden and has come off the edge of the form.
Remove the top from the oven and let it cool in the form and then turn it over on a grill.
When it is completely cold, cut it carefully into three sheets or even 4.
Syrup: Boil water with sugar for 5 minutes. When the sugar is completely melted, turn off the heat and add 2-3 tablespoons of orange liqueur, and 6-8 tablespoons of freshly brewed coffee.
Orange mousse and white chocolate:
To start, soak the gelatin sheets in cold water for 10 minutes.
Mix the egg and yolks in a bain marie until you get a thick foam.
Separately, melt the white chocolate in a bain marie (pay attention to the quality of the chocolate used. If it is not of quality it can be strengthened. And be careful not to accidentally drop a drop of water over the chocolate because it will harden).
Squeeze 3 large oranges (for me a whole orange with peel weighed 236 gr) and put the juice obtained mixed with orange liqueur and orange peel, on very low heat. (should not boil). When the juice is hot, add the squeezed gelatin sheets very well and mix until it dissolves.
We add melted white chocolate over the mixed eggs (and here I recommend you to be very careful because as soon as you add the chocolate, the mixture will tend to harden) so immediately after adding the chocolate, stir a little, add the warm orange juice and mix the composition quickly. at maximum speed.
Let the mousse cool and then add 400 gr of mixed cream.
If the mousse is liquid, leave it in the fridge until it starts to harden.
I apologize for the absence of photos but I could not take a single photo during the preparation.
Mix the fresh egg whites with the caster sugar and salt until they harden, then gradually add the powdered sugar and mix again until you get a meringue with a solid consistency.
With the help of a small pocket bag, form the meringues directly in the oven tray lined with baking paper,
and bake them at 100 degrees, preheated oven for maximum 30-45 minutes.
After 1 hour, turn off the oven, open the door and let them dry and cool completely in the oven.
Assembly: We put the first sheet in a round circle for cakes, we syrup it in abundance with the cold syrup and we add a layer of mousse. Cover with the second sheet, syrup it and add the last layer of mousse.
Let the cake cool for 2-3 hours, then take it out of the circle and cover the edges with coconut.
We place the meringues on the entire surface of the cake at the end, after which we can finally enjoy it !!
We now offer you another delicious recipe for light lemon mousse, but this time we chose to add not only low-fat white cheese, but also a sprinkling of skim milk.
We need 2 egg whites, 270 gr. of 2 types of neutral gelatin (no flavor), a cup of skim milk, a few drops of lemon flavor and 2 tablespoons of liquid sweetener.
Method of preparation:
First of all, put the gelatin sheets to hydrate. To do this, put the water in a clean bowl and add the gelatin sheets carefully until they are covered. After a few minutes, you'll see I'm ready.
Meanwhile, in a large bowl incorporate drops of lemon flavor, liquid sweetener and whipped cheese. Shake well until a cream forms.
Carefully separate the egg whites from the yolks and keep the egg whites. Put them to the point of snow by adding a pinch of salt. As you can imagine, they must be very well assembled.
Now, put a little skim milk in a saucepan and heat it a little, without coming to a boil. Then pour the hydrated gelatin and mix well until dissolved. Stir the milk with gelatin and add it to a clean container.
In this new container add the melted cheese and mix well. Now incorporate the whites and mix gently to avoid falling. Ready! Distribute in glasses and leave to cool in the refrigerator for a few hours. fruit recipes topics
This cookie cake recipe is easy and quick to prepare, it is a very good looking and delicious cake! Thank you Rodiva - for the love of cakes for the recipe.
First of all, prepare the biscuit base, grind the 125g biscuits, mix them with the melted butter and spread them evenly on the bottom of a cake tray with a detachable bottom. Refrigerate for 1 hour.
For the chocolate mousse:
mix together the melted chocolate with the orange juice, sour cream and yolks until the mixture is homogeneous. Add the dried and candied fruits cut into pieces and mix.
Pour the mousse over the biscuit base and leave the cake in the fridge overnight.
The next day, decorate the cake with biscuits and chocolate mousse with ground biscuits, which mimics the sand and chocolate truffles.
Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.
There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.
A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added to recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.
DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.
1. Put the jelly in a cup and pour 300ml of boiled water over it. Add 1 tablespoon of sugar and mix to dissolve. Once the jelly has dissolved and the liquid has cooled, incorporate 100 ml of sour cream.
2. Beat the liquid cream, then incorporate it into the jelly mixture. Divide the 300g of raspberries into 6 glasses, keeping a few fruits aside.
3. Pour the mixture over the raspberries from each glass, decorate with the reserved fruit and leave in the fridge for a few hours.
The taste of the fruit simply sublimated by the wine and spices.
Fruit preservation by alcohol.
Raspberry cake in family or individual format.
Classically the 3 fragrances are coffee, vanilla and chocolate.
The simplest of cakes.
Peach grout, apricots and exotic fruits
Sweet waffles for a perfect snack.
A chocolate that brings its sweetness in mousses, cakes and confectionery.
This light chocolate mousse lasts only a minute, with the help of an instant pudding mixture. Cocoa powder adds extra flavor and gives this chocolate mousse a deeper chocolate flavor.
When making this quick chocolate mousse recipe, you’ll want to make sure you don’t beat the whipped cream too much or it will thicken too much. It thickens very quickly so you can watch it. I usually have nice glasses or jars ready to take and put in glasses using a freezer bag. Of course, you can put it in a bowl if you prefer!
To make this simple dessert look beautiful, complete it with a little whipped cream or topping and either a raspberry or a strawberry. If I happen to have a chocolate on hand, I sometimes use a cheese grater to shave the chocolate as well. It looks so beautiful!
If you're a fan of key lime pie, then you're going to love this Key Lime Pie Mousse! Besides being smooth and creamy, it & # 8217s is the perfect blend of sweet and tart deliciousness.
Even better, this has to be one of the easiest desserts I've ever made! The mousse is made of just 3 simple ingredients that you can whip up in minutes.
I like to serve this mousse in mini dessert dishes, but small Mason jars are fun too. Really, any small dessert dishes, bowls, jars, or even drinking glasses will work.
I can get 10-12 small servings from this recipe, but it really depends on the size of serving dish you use.
For a gluten-free version, simply omit the graham cracker crust & # 8211or if you & # 8217re like my husband and don & # 8217t care for graham cracker crust. It's always nice to have gluten-free options, and this recipe makes it easy.
This dessert is perfect for any spring celebration, from Easter to Mother & # 8217s Day. And it & # 8217s is so elegant looking and tasty, no one will believe how easy it is to make.
I like to garnish this mousse with lime wedges, but it & # 8217s also pretty and delicious served with fresh berries and mint.
No matter how you serve it up, this Key Lime Pie Mousse is sure to be a hit! Don & # 8217t be surprised if you get lots of requests for the recipe.
This is my new go-to dessert. It’s simple and delicious!
Just made this with Mexican limes my husband bought at the supermarket. So delicious! I actually left out the Graham cracker crumbs to save a calorie or two and we loved it.
Your recipe has become one of my “go-to” quickies for dessert. When serving guests who are gluten-free, I substitute almond or coconut flour for the Graham crackers. Most of the year we have an abundance of Key Limes from our tree so its a perfect way to use them. 5/5!
1. Put the package of raspberry jelly in a cup and pour 300ml of boiled water over it. Add 1 tablespoon of sugar and mix to dissolve. Once the jelly has dissolved and the liquid has cooled, add 100 ml of sour cream.
2. Beat the 250 ml of sour cream, then add to the jelly mixture. Divide the 300g of raspberries into 6 glasses, keeping some fruit for decoration.
3. Put the mixture over the raspberries in each glass, decorate with the preserved fruits and leave in the fridge for a few hours or more.