Port Royal Game Patch Vista

dreams

A plate of ice worthy of the name! hmm ..

Composition:

Caramel Roasting Poppyseed

Make a caramel with sugar powder inbibé water and cook without stirring jusqu'ao obtaining a good brown color . Decuir caramel with a little water, atttttention splash! Add some poppy seeds in caramel warms history does not char! Flatten the caramel on a Silpat and then after cooling break small pieces.

Caramel Apple Cider:

Make a caramel with sugar enpoudre inbibé just water and cook without stirring until a good color brown, deglaze with a glass of cider, simmer a minute over low heat. Add a glass of fluid cream and simmer until slightly slick. (The sauce will thicken as it cools again ..

Slice apples thinly diced red Boskoop, the soon to jump with a knob of butter in a skillet for a minute, with a good flaming calvados, then saupudrer powdered sugar on top flame. Add diced potatoes cooked in caramel sauce make previously.

In good Normand respectable, I add a dash of calvados in the sauce, a little divine perfume!: p

Chocolate Ice :

6 egg yolks 200g sugar

1/2l milk
300ml single cream 100g
unsweetened cocoa

boil milk
beat yolks and 150g sugar until the mixture whitens
add cocoa and mix
pour the milk slowly while stirring to obtain a liquid preparation well
remade Heat together over low heat to thicken it (without boiling)
cool the juice
beat vigorously cream and remaining sugar to the juice
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turbine

Vanilla Ice:

6 egg yolks 100g sugar 400ml milk

100ml thick cream
2 vanilla beans

Egraine vanilla beans in milk
boil the milk with the vanilla pod
in a bowl, beat yolks and sugar until the mixture whitens
pour the milk into the bowl, mix well
pour the mixture into the saucepan and heat, stirring until the mixture forms a film on the back of a wooden spoon (be careful it does not let it end)
stir in the cream and let cool
turbine.

Ice caramel

For the salted butter caramel:

100 g sugar 50 g

butter salted

1 / 2 glass of milk

For the custard:

5 egg yolks

1 / 2 liter of milk

100 g sugar

Prepare caramel like before, then add milk and butter salt and set aside.

Prepare custard:

boil milk in a bowl, beat yolks and sugar until the mixture whitens
pour the milk into the bowl, pour the mix
preparation in saucepan and heat, stirring until mixture forms a film on the back of a wooden spoon (be careful it does not let it end)
stir the cream and let cool
add half of the caramel custard hot. Stir to dissolve caramel. Turbine. Break the remaining caramel into small pieces and add to ice when it is almost set.

Making a mmontage as the picture ... Good appetix!

Good Thing To Write In Wedding Cards

Articles by Curtis E. Hinkle

Many of my articles are about site of the OII .

http://www.intersexualite.org/Curtis.html

Hands Sting After Bath

Walnut St. Jacques Florentine Noily Prat



Saint Jacques fried

Walnut St. Jacques
Sale
pepper butter


trim

Fresh spinach

Butter Salt Pepper


Sauce

Fish stock:

2.5 kg of edges Fish

2 carrots 1 onion 1 bouquet garni

7
shallots 150 g mushrooms paris

25 sprigs parsley 1 teaspoon coarse salt
tablespoons sunflower oil 100 g
Noilly Prat

200 g Cream


Process:

For Sauce:

Make the fish stock, clean and break the edges of fish
Peel and finely chop the caroot, onions, mushrooms and shallots; tie together the parsley stems. Brown all in a cocotteavec oil, add the bouquet garni and lemon juice, salt.
Cover with water, bring to boil, and skim off grease and cook over low heat, uncovered for 20 minutes (without boiling). Strain the stock
a chinois without trample so as not to risk disturbing it.

Add the Noilly Prat and reduce by half until a fish ice, cream, adjust seasoning and book.

For the filling: Peel and wash

spinach, dry well and at the last moment to return with a knob of butter for two minutes, season.

For Saint Jacques:

Peel and wash, dry thoroughly, and fry in a knob of butter, seasoning the cooking is very fast, just 1 minute on each side, the St. Jacques must be the golden outside and pearly at heart, just cooked.

Assemble the elements on the plate as the picture and enjoy ...