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Page generated in 0,371 seconds (s) with the aid of 55 request (s).The kitchen of Mercotte:: Macaroons, Verrines, and chocolate.
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Huge ravioli of pineapple, cream of star anise, grenade, air of coriander!
in categories:
The whole novel this title And however no panic, a recipe to accomplish simply in several stages, and beforehand, what spoils nothing! By way of ravioli, no paste, not of course.. Only 2 layers of pineapple Victoria, which contain in the centre a kind of cr me br l e in the star anise, in decor some grains of grenade for participant in French peasants' revolts and colour, a play sugar in the coriander, to be exploited in the infinity, and an "air" at our place would be rather said a foam of coriander!
A creation of the Better effervescent and dynamic Maxim for its first participation in the Living room
The recipe:
To accomplish almost entirely the day before and for 6/8 persons according to the size of plates.
The cream of star anise: 250g of whipping cream, 125g of milk, 5 yellow of eggs (small aside for myself: chic of whites), 8 stars of star anise, 75g of sugar.
Bring to the boil the milk and the cream, add the star anise and let brew into place setting and out of the fire, 30mn.
Blend the sugar and the yellow, add the infusion of star anise, slick the mixture. Pass to Chinese, clear out in a dish with gratin and cooked in the bath marry to the oven preheated in 160 , about 20mn. The cream must be just taken and remain doddering in the centre. Get cold and reserve.
Useful precision: Let us use occasion to explain difference between an infusion etune decoction: For the infusion add elements to be brewed in the scalding liquid, cover and let brew the time pointed out in the recipe. For a decoction bring to the boil allots cold water the elements of decoction, let boil the time pointed out in the recipe then leak out.
The syrup: 100g of water, 50g of sugar. Bring to the boil and let cool down.
Precision: For a syrup in 30 baum they bring to the boil the same weight of water and of sugar. Logically as here we have half less sugar it is a syrup in 15 . Very simple not?
Air of coriander:
1 of the spring water, 150g of sugar, 1 / 2cs dePetit knack: more you will have volume of liquid more you will have foam to be recovered!
You can replace the coriander of course with any perfume, use some muscovado sugar for a small taste of liquorice etc.
Grenades: Recover the seeds of one or 2 grenades, reserve them in expenses in a hermetic box.
Pineapples: 1 or 2 pineapples Victoria: Peel and take away the eyes of pineapples, cut so possible in the trancheuse with ham in fine edges of 1.5mm, display them over a dish, cover with food film and reserve.
The sugar of coriander: 1 bunch of coriander, 100g of sugar D m rara or cane. Thin out the leaves of the coriander, dry it in the microphone waves with maximum power during 5 minutes. Reduce it in crumbs between your hands, blend it in the sugar and reserve it in T surrounding.
The same day finishing and dressage:
Add the l cithine as stated before and summits bubble the mixture in the plunging mixer by incorporating the maximum of air.
On a big plate divide in a circle the edges of pineapple, mix the cream of star anise and give evidence 1cs in the centre of the ravioli there, recuperate edges of pineapple, whitewash them in the brush with the syrup. Intersperse seeds of grenade. Recover the foam of coriander and recuperate with it the centre of the ravioli, decorate with the sugar of coriander!
Treat you. Here is a key of fraicheur welcome after a meal of holiday!
Thank you Maxim for all this knack and smartness and this good idea to be declined according to seasons
The actu:
My friend Then in your saucepans and quickly send your recipes
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28 Grains of Salt deposited for huge Ravioli of pineapple, cream of star anise, grenade, air of coriander!
Triumphant whites! I understand you perfectly
As for the mixture of tastes pineapple and star anise, it is exquisite or even it is extra!
Pecks
Cecil
Good morning Mercotte,
Very nice dessert.
If I remember well, the baum degree measures the density of the sugar in the water. How to make without the adequate tool? Is there a table of conversion of baum s degrees in weight sugar / water?
Thank you beforehand of your answer.
Good morning, Mercotte. I assume, that given named quantities, it is a dessert for several persons, but how much? On the other hand, what type of l citine do you use? In drift, I assume? I made error to buy of the liquid l cithine, and the smell is.. discouraging! I think to be able to use it in bakery, but in front of the eternal I will ask it undoubtedly if I can use what there me will have!
Vanilla: I think that you can dry the coriander out in the oven with bass T but this will get from you more time.
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Patrick: The Savoy tightens you arms!
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Tiusha, Mary and Miss Gwen: With a razor with vegetables, a mandolin or a very good knife it is necessary to be possible arrive at it for the fine edges.
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Mary MLG: Yes, yes still some champagne and macaroons!
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Brigitte: Go to need to be made there you can or wait for a new allocation!
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Vanessa: Not complicated, you channel-flick the foam!
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Cath Woman: I wait to see what you are going to make it then.
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Danielle: it is for this that I gave proportions in the ticket: 100g of water and 100g of sugar, or 500g of water and 500g of sugar etc there will always be a syrup in 30 baum .
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Jean Mark: you said it: a blessing, I am sure that you are going to draw inspiration from it to cook to us qq thing not up?
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Bige: it is not possible to be everywhere at the same time!! That's right the too active women..
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Miss Aud: in fact nothing is really complicated if they get organised!
ROLIN: Grieved, I had forgotten It is for 6 - 8 persons according to the size of plates.
My l cithine comes from Kalys gastronomy, I also added link in the ticket.
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Why to mix the cream of star anise, I thought to keep her such as her, to put a spoonful in the centre then by top the lace of annas.
This desssert is very very tempting and splendid.
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