Tuesday, 18 September 2012


4 egg yolks
75 grams sugar
400 ml of liquid milk
1 tablespoon cornstarch, dissolved in 1 tablespoon water
200 ml heavy cream
120 grams dark cooking chocolate, cut into pieces
1/8 teaspoon vanilla
1/4 teaspoon salt
4 sheets gelatin, soaked
2 tablespoons of rhum

Materials Embellishments:
100 grams whipped cream
100 grams of canned fruit cocktail

How to make:
     Beat the egg yolks and sugar until fluffy. Add milk and maizena.Aduk flat.
     Heat the heavy cream. Enter the dark cooking chocolate, vanilla, and salt. Stir well. Enter into the beaten eggs.
     Cook, stirring until boiling again. Enter the gelatin, stirring until gelatin melt. Stir gently until a little steam disappears. Add rhum. Stir well.
     Pour mixture into a glass-legged. Put it in the fridge. Allow to freeze.
     Garnish with whipped cream and canned fruit shake. Serve.

For 9 cups

Monday, 17 September 2012


200 ml of liquid milk
100 grams of granulated sugar
20 grams cornstarch
50 ml of liquid milk
2 egg yolks
4 sheets gelatin soak and drain
250 grams of meat blender smooth avocado
200 grams heavy cream whipped half expands

Coffee Sauce Ingredients:
250 ml of liquid milk
2 teaspoons instant coffee
40 grams of sugar
50 grams of dark cooking chocolate cut into pieces
1 teaspoon cornstarch
Dissolve 1 teaspoon water

Processing Method:
     Boil milk and sugar to a boil. Enter the cornstarch solution. Cook until thick. Turn off heat.
     Add egg yolk. Stir quickly. Light the fire. Cook until bubbling. Enter the gelatin. Stir until dissolved. Lift.
     Enter blenderan avocado. Stir quickly. Let warm.
     Enter to whisk the cream a little as she shuffled slowly.
     Pour in a glass. freeze.
     Coffee sauce, boiled milk, coffee, and sugar to a boil. Add the chopped dark cooking chocolate. Stir until dissolved.
     Enter the cornstarch solution. Cook until thick.
     Pour over avocado mousse. Serve cold.

For 10 servings

Tuesday, 4 September 2012

Chocolate mousse cake

Cake Ingredients:
5 eggs intact
50 grams egg yolk
100 grams of granulated sugar
50 grams of honey
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
75 grams of unsalted butter
30 ml of liquid milk
1 teaspoon brown paste

Mousse Ingredients:
500 grams of fresh heavy cream, whipped fluffy, cool
200 ml of liquid milk
20 grams cornstarch
75 grams sugar
1/4 teaspoon salt
2 teaspoons instant coffee
200 grams of white cooking chocolate cut into pieces
6 sheets gelatin soaked in cold water, wring it out
2 egg yolks beaten viscous
20 grams of cocoa powder
Dissolved in 45 ml of hot water

Ingredients Chocolate Glaze:
200 ml heavy cream
300 grams dark cooking chocolate cut into pieces
1 tablespoon of honey

Processing Method:
     Cake: prepare hot water in the pan. Beat the eggs and egg yolks over hot water on low speed until half fluffy.
     Enter the sugar a little as she whipped average.
     Add honey. Beat well. Remove from the pan. Beat at low speed until fluffy.
     Enter the flour, cocoa powder, and baking powder as she sifted and mix evenly.
     Heat the unsalted butter and liquid milk, stirring until boiling. Let warm. Add chocolate pasta. Stir well.
     Enter a little bit into the flour mixture, stirring gently.
     Pour into the pan 22x22x4 cm dialas without smeared margarine baking paper. Put again in a wider pan.
     Oven 25 minutes with a temperature of 180 degrees Celsius until cooked.
     Cut the cake with 1 cm. Cut round silicone mold width.
     Prepare the silicone mold a semicircle.

     Mousse: boiled milk, cornstarch, sugar, salt, and instant coffee, stirring until thickened. Add pieces of white cooking chocolate and gelatin. Stir until dissolved.
     Enter yolk. Stir well. Lift. Let warm.
     Pour a little boiling milk into beaten heavy cream while stirring.
     Those two parts. One part of the solution add cocoa powder. Stir well.
     Pour the coffee into a half-height mousse silicone mold. Pour the mousse topped with chocolate. Flatten. And cover with chocolate cake. Freeze.
     Remove from the mold and place it on the shelf.
     Chocolate glaze: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Add honey. Stir until smooth.
     Pour on top of the mousse. Freeze.

For 22 pieces

Sunday, 2 September 2012



Pads Material:
150 grams of plain crackers (eg, jacobs)
75 grams unsalted butter, melted

Cheese Cake Ingredients:
400 grams of cream cheese
75 grams of sugar flour
1/4 teaspoon vanilla essence
150 grams of white cooking chocolate, melted
5 sheets of gelatine, soaked, squeezed, steamed
300 grams heavy cream, whipped half expands chill

Material Toping:
75 grams of blueberry filling

Processing Method:
Pads, stir ingredients until clotted base.
     Pour in the bottom of the pan coated 8 cm diameter ring round the base paper in rolls. Condense. Set aside.
     Beat cream cheese soft origin. Enter the powdered sugar and vanilla essence. Beat well.
     Add white cooking chocolate and gelatin. Beat well.
     Enter the shuffle a little whipped cream while slowly. Pour over the base.
     Spoon the blueberry filling. Irregular shape motifs.

For 8 pieces


2 pieces (300 g) carrots import, peeled, steamed, mashed
250 grams pumpkin, cut into squares, steamed
275 grams of meat has deep, cut into squares
1 onion, cut into squares
2 cloves garlic, roughly chopped
2 tablespoons flour
500 ml beef broth
200 ml cooking cream
1/2 tablespoon of salt
1/4 teaspoon ground pepper
3/4 teaspoon curry powder
5 pieces of curry leaves, thinly sliced
2 tablespoons olive oil, for sauteing

How to make:
Soup: heat margarine. Saute garlic and onions until fragrant. Insert meat. Stir until changes color. Add the flour. Stir until grained. Pour a little broth until smooth. Enter blenderan carrots. Stir well.
Add salt, pepper, and curry powder. Stir well. Pour the cooking cream. Stir until bubbling. Add pumpkin and curry leaves. Stir well.
Serve cream soup with bread nets.