Discharge Three Year Old

Raspberry Mousse Tartlets



Here is a recipe Flexipan (foam with berries), I just made with raspberries.
Unfortunately I forgot to take a picture of the entire cake before did Mr. fled with, but fortunately there Meresti one hand ...


Materials needed: The Flexipat and stainless steel frame Demarle (and yes I became a counselor Demarle, so now it's my reference material!)


Cookies:

- 3 egg whites
- 3 egg yolks
- 100g sugar
- 80g flour
- 20g cornflour
- 20g icing sugar

• Preheat oven th 6 (180 °)

• Beat the egg whites and sugar until a meringue consistnce

• Stir yolks gently with a spatula

• Add sifted flour and cornstarch together

fruit mousse:

- 4 sheets of gelatin
- 300 g raspberry puree
- 100g sugar
- 300g whipping cream whole e

• Rehydrate the gelatin for 15 minutes in cold water

• Mix fruit

• Heat in a saucepan half the fruit (warm shudder)

• Drain the gelatin and stir off the heat to the heated fruit puree, then stir together 2 half fruit puree

• Beat the cream then stir into mashed

raspberry syrup

Boil 80g water and 90g sugar
Remove from heat and after cooling, add 10 g of raspberry liqueur

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goat and fried potatoes



that I am not super addicted to mixing "sweet and sour" (except for eating chips, drinking a cold cocoa ...), I found it very good, good marriage of flavors!



Ingredients:

- 1 roll puff pastry
- 3 cooking apples
- 30g butter
- 20g sugar
- 120g fresh goat
- 80g cream

Preheat oven gas mark 6 (160 °)

Peel, drain and grate the apples.
Sauté over high heat with the sugar and butter
salt and add a pinch of cumin

Prick the dough and cut with a cookie cutter and place in pans




Garnish tarts with apples and bake 15 minutes

Turn immediately on a grid

Mix goat cheese, cream, qq drops of Tabasco, a pinch of cumin, salt and pepper.

Using a pastry bag, make a rosette of mousse and garnish with goat cheese walnuts

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Ingredients:

- 100g softened butter
- 115g sugar
- 1 egg
- 2 egg yolks
- 25g
cream - 125g flour
- 1 / 4 teaspoon baking powder
- Juice and zest of 1 / 2 orange

- 30g chocolate chips

• Preheat the oven thermostat. 5 / 6 (160 ° C)

• Mix butter + sugar + + Egg yolks and cream + flour sifted with baking powder

• Pour juice and orange zest, then add chocolate chips

• Put in pan and bake 20 to 25 min

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Terrine salmon and mustard sauce




Ingredients:

- 400 g salmon - 100g cream - 2 eggs - 12 peeled shrimp or nuts St Jacques - chopped herbs - salt and pepper

for the sauce:

- 1 teaspoon mustard - 75g butter - 20 cl whipping cream - 1 teaspoon chives - juice of half lemon - salt, pepper
Preparation of terrine :

Mix eggs + fish + cream + herbs + salt + pepper
Fill molds halfway up, put a shrimp and top with fish mousse

make sauce: In a

saucepan, mix the mustard with the cream and lemon juice.
Add the butter into small pieces and heat without boiling.
Add chives, salt and pepper.