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Page generated in 0,247 seconds (s) with the aid of 43 request (s).The kitchen of Mercotte:: Macaroons, verrines, and chocolate.
2010 Mercotte. All rights reserved.
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2009oct9
Tit pannacotta and the jelly in the juice of shiso chiqsal.de Let us dare Japanese tastes, but not that!
in categories:
Having accomplished and appreciated the panna cotta seen again by And well today it is finally thing summit. And as I appreciate particularly the Japanese products of
The recipe:
For 6 verrines babies style glasses Ellipse: 65g of cover Ivory, 15g of juice of shiso, 100g of whole whipping cream, 1/2 leaf of gelatine is 1g, 75g whole cool milk. For the jelly: 10cl of juice of shiso, 1/2 leaf of gelatine. Facultative decor: soaked or gold spangles 1/2 leaf of gelatine in a lot of cold water. Bring to the boil The Fair Milk then dissolve the spun gelatine there. Melt the chocolate in the bath - marry. Accomplish an emulsion in the maryse by pouring the milk in 3 steps on the chocolate. Add the cold whipping cream and the juice of shiso. Mix possibly to slick the mixture. Overturn into chosen packagings and let get from the refrigerator during some hours. R alisez une mulsion la maryse en versant le lait en 3 fois sur le chocolat. Ajoutez la cr me fleurette froide et le jus de shiso. Mixez ventuellement pour lisser le m lange. Versez dans les contenants choisis et laissez prendre au r frig rateur pendant quelques heures.
Soak 1/2 other leaf of gelatine in the cold water. Heat a baby left some juice of shiso and dissolve the gelatine softened and spun there. Add the rest of the juice and pour a fine layer of jelly on taken creams. Reserve one hour again for the refrigerator, the jelly must be taken. Decorate possibly at the time of serving and why not to accompany it freshly serves with a filled macaroon d a matched chocolate cream filling.
Useful or trivial explanation:
Not need of many details for this recipe acidulated within the reach of all. Of course the shiso it is just a suggestion, you to replace him according to your inspiration. Why not of the hibiscus, the tea pink lichee, some pulp of passion fruits or of blackcurrant, in short you will have understood it as often they leave a basic recipe and they let wander its desires and its greed, it is what makes all charm of the kitchen.
But in fact the shiso which is it?
Twinkle produces for Stephane: If you visit the Asiatic restaurants or some other leaders fans of exotic tastes as for example The juice of shiso is used in the Asiatic traditional kitchen, as well for salt preparations as sweetened. It is predominantly got based on leaves of shiso red to which they add little of shiso green. A controlled cooking allows this juice very concentrated to keep all natural tastes of the shiso.
He can use indistinct for drinks and cocktails, but also as it is in pastry to perfume ship's apprentices, jellies, cakes, creams, dairy ice creams and sorbets, and also to flavour vinaigrettes, to colour and perfume the pur e of vegetables, to make marinade and give a nice colour to the daikon and to the black radish. His aroma is at the same time m liss , anisic and mentholated. In tasting an acidulous, slightly astringent and original taste is discovered.
Cover Ivory: the white "chocolate" from Valrhona, not much sweetened it brings a texture especially but under any circumstances they have an impression that there is some chocolate in preparation contrary to white chocolates of trade particularly sweetened and which give discounted result in no way. To try it it is to adopt it.
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37 Grains of Salt deposited for Tit pannacotta and its jelly in the juice of shiso chiqsal.de Let us dare Japanese tastes, but not that!
Undoubtedly, discoveries to you are always made: this juice of shiso intrigues me and makes me desire! without counting this Japanese site which I did not know.
These verrines babies have air sublime and then it will be another occasion to use my cover ivory
Good weekend Mercotte
Yes? You wanted to say me anything, Mercotte? ;)
Nan, I know well that it was not a voluntary call, all the same your recipe speaks to me. He would be time when I go to go around in this Nishitruc Machinmarket!
Ah yes, it is a good idea the hibiscus, I am going to test as quickly as possible!
For information, I tested breaded it cotta in the coffee with chocolate Ivory and with white chocolate - however bought in COOP in Switzerland! and there is not photo! He formed a film of sugar above breaded her cotta with this last
I think to test your last recipe (melon, orange) on Sunday..
Always a lot of pleasure of coming here to see if there is no new recipe, thank you!
A student in pr pa bio
Mercotte,
I have a friend Vietnamienne who my given this plant, finally I think that it is meme or variant.
She calls it a thito or tito (phonetically)
Puex you to give information to me.
Thank you
DIRECT CURRENT
the colour to me plait, to change the hibiscus who called in metropolis is only dryness and therefore less good to my taste
how cha che prononche?? chiso?? siso?? am no
where this sells please :)
Your recipe had made me of the eye, but obviously I am far from being the only one ;)) And new reference thanks to you! Kisses
on October 12th, 2009 in 08:50
Ann papillae: As copied glued together pub it is just medium in coms I have just abolished it, besides it was in spam already at first I had approved it wrongly therefore!
Mlaure 35: the juice of shiso red is a novelty of the best site of sale of Japanese products Nishikid ri Market, link is in the ticket
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Mary: I had already made this base of panna cotta in the coffee direct link is also at the beginning of ticket!
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