Last trial or rather interpretation of a dessert spotted on the very interesting October number of Thuri s magazine: Milagros.
[Aside: Oh my god... I accept at instant the Novembre number and I do not know where I am going to find the time to make the number of recipes which delight me! At the end of digression...]
Not very complicated make makes, a dacquoise, an exotic foam, some dices of pineapple and an Italian meringue slightly glued together, not so as to a mallow there nevertheless!
For the dacquoise hazelnut I used a simpler recipe without Italian meringue, for the rest I followed the instructions of the leader, safe for the decor through lack of of time and of desire. And with rests, how resist some matched verrines once again.
The details of realisation
From the left to the right: 1 - a square dacquoise. 2-Covered with a layer of ship's apprentice exotic and interspersed with dices of preserved pineapples. 3-A new layer dacquoise. 4-A layer of Italian meringue glued together, a decor any old how!
The recipe:
The poached pineapples: Make a syrup with 200g of water and 60g of caster sugar, add 1/2 pod of cracked and scratched vanilla. Poach small cubes of cool pineapple indoors. Let cool down in cooking and drain.
The Italian meringue glued together: 50g of whites of eggs, 80g of sugar, 30g of water, 1 of the gelatine. Cook the sugar and the water in 119 . At the same time take whites up to the bird's beak, add the syrup and the gelatine softened and drained, beat up to complete cooling.
Finishing: Recuperate the dessert with the Italian meringue, slick and decorate.
In the true recipe it is necessary to add a neutral topping figured up by zests of lemon and to decorate motives in sugar full of bubbles and cool fruits!
Here no catch of head therefore no topping, but some dices of pineapple which stayed, a bit of flesh of passion fruit and of tile pieces in chocolate residue of this accomplished dessert some days ago.
For the verrines babies, at the bottom a little of exotic ship's apprentice, then some dices of pineapple, of cracks of dacquoise and a bit of Italian meringue glued together only for step to spoil.
The traditional chocolate mousses, it is good certainly, but since I discovered the ship's apprentices said light, without addition of sugar nor...
46 Grains of Salt deposited for Dessert Milagros, another interpretation of Thuri s of chiqsal.de
1 Posted by 2 Posted by 3 Posted by 4 Posted by 5 Posted by jerome
Good id ee to replace the juice d pineapple with the passion fruit. But in fact, you would not attack trials for the buches of Noel without saying it to us?
Pecks fond of good food
J r me
6 Posted by 7 Posted by 8 Posted by 9 Posted by 10 Posted by 11 Posted by 12 Posted by 13 Posted by 14 Posted by 15 Posted by 16 Posted by 17 Posted by 18 Posted by 19 Posted by 20 Posted by 21 Posted by MercottePost par 17Post par 18Post par 19Post par 20Post par 21Post par mercotte on October 28th, 2008 in 18:16
J r me: A little of patience, logs it is in November!!
Aur : yes I would have really liked to go to Soissons to find my friend Damien but there are not only Tastes and Lands where I am actively involved but also Books in motion where I am invited and where I intervene, I cannot escape!
Rosine: not, Milagros, it is just the name of the cake!
Myriam: thank you for information I am going to go to discover your blog
Cathy: That's true that I was delighted to find you, but with all this world, difficult to grant of time to each! Next time one wood a baby smoothie together!
Stephane: I hope that you came back well every 2 there was the world not possible Lion railway station with holiday.
Ann: thank you!! pecks
Kashyle: it is the organisation which will send it to you as of hab! it will be too early 15 in Lyons
Evildoer: It is very simple, I jam in cold and after it am simple as good morning!!
Luccetatou: The neutral topping sells simply and afterwards instructions are followed! It is found to Better of the leader or Patiwizz or then at the suppliers for the pros!
22 Posted by anne-laure
Mercotte!!!!!!!!!! That's right that you call a decor "any old how " !! Angel's wings would be said, or of butterfly I know now what will be my Christmas dessert. When you tell you jam in cold this means that you make all your assemblage (except decor), then that you freeze, and that then you cut sides up when it is frozen?
Ann Laura: I jam in the cold, that is which I cross to the freezer even before putting the Italian meringue, I levelled edges in this case in the knife at the exit of the freezer to have a net cut before covering with the meringue.
24 Posted by 25 Posted by 26 Posted by 27 Posted by 28 Posted by 29 Posted by 30 Posted by 31 Posted by Danielle
Very tempting, bravo.
By going up the meringue to the bath marries, it would avoid the use of gelatine and give a more smooth / mellow result, of what do you think of it?
I confirm that the recipes of the thuries of November are very more tempting them some than others.
Good day
Mary Pierre: you are right, next time I follow your advice!
Danielle: it is an idea but I think that they would lose the Italian meringue glued together can be the mind of this dessert, gives in no way the same return as the Swiss meringue! but ok why not! Let us innovate and let us put our grain of salt!
33 Posted by SOPH54
I love when you " "simplify " to us the recipes of the Thuri s
very good!!
bravo Mercotte, I am fan of your recipes and I apply!!
would be possible you tell myself what would be proportions for about 15 persons
I am charged with the gateau of birthday of my small daughter, for tomorrow!!!! and I hesitate ppour quantities
thank you in advance, warmly
Brigitte
37 Posted by 38 Posted by 39 Posted by 40 Posted by 41 Posted by 42 Posted by 43 Posted by 44 Posted by 45 Posted by 46 Posted by
CIV will reward first 50 participants who will have deposited their original recipe of meat red quality-label with 50 dinners tastes of the World. Then made quickly and try to become the laureate of competition with in the key one weekend in castle for 2 persons: click here!
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The secret of the Kitchen of Mercotte? A bite of pedagogy diluted in a good dose of greed
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2008oct28
Dessert Milagros, another interpretation of Thuri s of chiqsal.de
in categories:
Last trial or rather interpretation of a dessert spotted on the very interesting October number of Thuri s magazine: Milagros.
[Aside: Oh my god... I accept at instant the Novembre number and I do not know where I am going to find the time to make the number of recipes which delight me! At the end of digression...]
Not very complicated make makes, a dacquoise, an exotic foam, some dices of pineapple and an Italian meringue slightly glued together, not so as to a mallow there nevertheless!
For the dacquoise hazelnut I used a simpler recipe without Italian meringue, for the rest I followed the instructions of the leader, safe for the decor through lack of of time and of desire. And with rests, how resist some matched verrines once again.
The details of realisation
From the left to the right: 1 - a square dacquoise. 2-Covered with a layer of ship's apprentice exotic and interspersed with dices of preserved pineapples. 3-A new layer dacquoise. 4-A layer of Italian meringue glued together, a decor any old how!
The recipe:
The poached pineapples: Make a syrup with 200g of water and 60g of caster sugar, add 1/2 pod of cracked and scratched vanilla. Poach small cubes of cool pineapple indoors. Let cool down in cooking and drain.
The dacquoise: For one The exotic foam: 100g ripe bananas, 35g of lemon juice, 40g of caster sugar, instead of 50-15g juices of pineapple I put some cool juice of fruit of passion, 6 of the gelatine, 165g of whipping cream. 100g de bananes m res, 35g de jus de citron, 40g de sucre semoule, au lieu de 50- 15g de jus d ananas j ai mis du jus frais de fruit de la passion-, 6 de g latine, 165g de cr me fleurette.
Mix bananas with the sugar and the lemon juice, reserve. Heat the juice of passion, or of pineapple if such is your choice, incorporate the gelatine beforehand softened and spun. Blend with 1/3 of the pur e of bananas. Add the remaining pur e of bananas then incorporate the cream taken up mousseuse*. Put in a forcing bag and raise dacquoise. Intersperse dices of preserved pineapples. Jam in cold.
The Italian meringue glued together: 50g of whites of eggs, 80g of sugar, 30g of water, 1 of the gelatine. Cook the sugar and the water in 119 . At the same time take whites up to the bird's beak, add the syrup and the gelatine softened and drained, beat up to complete cooling.
Finishing: Recuperate the dessert with the Italian meringue, slick and decorate.
In the true recipe it is necessary to add a neutral topping figured up by zests of lemon and to decorate motives in sugar full of bubbles and cool fruits!
Here no catch of head therefore no topping, but some dices of pineapple which stayed, a bit of flesh of passion fruit and of tile pieces in chocolate residue of this accomplished dessert some days ago.
For the verrines babies, at the bottom a little of exotic ship's apprentice, then some dices of pineapple, of cracks of dacquoise and a bit of Italian meringue glued together only for step to spoil.
The actu:
Soon the Edict of October 30th!
> 
46 Grains of Salt
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- As you ask for it me, here is the links of the recipes of the living room "Cuisinez"
The cake in sugared almonds: the basic recipe is here with an addition of 150g crushed sugared almonds. You can make this one just as well also
The cream in the lemon and in the cool fruits: Click
The soup of green peas in the oil of hazelnuts: Here with an inspiration of that ci also
Enjoy!
- Add your Grain of Salt
- Flux RSS of the Grains of Salt
<
Cappuccino of ceps. Thank you R gis Marcon.
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The traditional chocolate mousses, it is good certainly, but since I discovered the ship's apprentices said light, without addition of sugar nor...
46 Grains of Salt deposited for Dessert Milagros, another interpretation of Thuri s of chiqsal.de
Good id ee to replace the juice d pineapple with the passion fruit. But in fact, you would not attack trials for the buches of Noel without saying it to us?
Pecks fond of good food
J r me
on October 28th, 2008 in 18:16
J r me: A little of patience, logs it is in November!!
Aur : yes I would have really liked to go to Soissons to find my friend Damien but there are not only Tastes and Lands where I am actively involved but also Books in motion where I am invited and where I intervene, I cannot escape!
Rosine: not, Milagros, it is just the name of the cake!
Myriam: thank you for information I am going to go to discover your blog
Cathy: That's true that I was delighted to find you, but with all this world, difficult to grant of time to each! Next time one wood a baby smoothie together!
Stephane: I hope that you came back well every 2 there was the world not possible Lion railway station with holiday.
Ann: thank you!! pecks
Kashyle: it is the organisation which will send it to you as of hab! it will be too early 15 in Lyons
Evildoer: It is very simple, I jam in cold and after it am simple as good morning!!
Luccetatou: The neutral topping sells simply and afterwards instructions are followed! It is found to Better of the leader or Patiwizz or then at the suppliers for the pros!
Mercotte!!!!!!!!!! That's right that you call a decor "any old how " !! Angel's wings would be said, or of butterfly I know now what will be my Christmas dessert. When you tell you jam in cold this means that you make all your assemblage (except decor), then that you freeze, and that then you cut sides up when it is frozen?
Ann Laura: I jam in the cold, that is which I cross to the freezer even before putting the Italian meringue, I levelled edges in this case in the knife at the exit of the freezer to have a net cut before covering with the meringue.
Very tempting, bravo.
By going up the meringue to the bath marries, it would avoid the use of gelatine and give a more smooth / mellow result, of what do you think of it?
I confirm that the recipes of the thuries of November are very more tempting them some than others.
Good day
Mary Pierre: you are right, next time I follow your advice!
Danielle: it is an idea but I think that they would lose the Italian meringue glued together can be the mind of this dessert, gives in no way the same return as the Swiss meringue! but ok why not! Let us innovate and let us put our grain of salt!
I love when you " "simplify " to us the recipes of the Thuri s
very good!!
bravo Mercotte, I am fan of your recipes and I apply!!
would be possible you tell myself what would be proportions for about 15 persons
I am charged with the gateau of birthday of my small daughter, for tomorrow!!!! and I hesitate ppour quantities
thank you in advance, warmly
Brigitte
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CIV will reward first 50 participants who will have deposited their original recipe of meat red quality-label with 50 dinners tastes of the World. Then made quickly and try to become the laureate of competition with in the key one weekend in castle for 2 persons: click here!
Regarding Mercotte...
The secret of the Kitchen of Mercotte? A bite of pedagogy diluted in a good dose of greed
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