Chef's Table

Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, will be crazy, by the end of the day... So just get into the kitchen & try to be creative using your imagination. It need not be anything grand, just something simple & satisfying. The measurement in the recipes are as is used by me. Please adjust to suit your own taste.

Fruit Triffle

Posted by Nekko Jan Wednesday, September 21, 2011

Glass Layer:
Blueberry Mousse
Coconut Mousse
Chocolate Mousse

Blueberry Mousse:
500g. Whip Cream
500g Blueberry Puree
8 Gelatin sheets
(+,-) Icing Sugar

Procedure:
Whip Cream until Soft Peak form. Puree blueberry and set aside. Bloom Gelatin into ice water until soft and put into double boiler to melt. Temper little amount of blueberry puree into melted gelatin and pour again into blueberry puree mixture. Fold blueberry-gelatin mixture into whip cream.

Coconut Mousse:
500g Whip Cream
500g Coconut Cream
8 Gelatin Sheets
(+,-) Sugar

Procedure:
Boil Coconut Cream and add Sugar and gelatin and stir. Cool mixture and set aside. Whip Cream until Soft Peak form. Fold Coconut-Gelatin mixture into Whip.

Chocolate Mousse:
500g Dark Chocolate
500g whip cream
8 gelatin sheets


Procedure: Whip Cream until Soft Peak form. Melt Chocolate in a double boiler and set aside. Bloom Gelatin into ice water until soft and put into double boiler to melt. Temper little amount of Ganache into melted gelatin and pour again into Ganache mixture. Fold Ganache-gelatin mixture into whip cream. Pipe into little glasses and chill!



0 comments:

Post a Comment

Please post your comments and suggestions here. Thankyou! :)

Subscribe to: Post Comments (Atom)