Desert lime mousse
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
First prepare the natural cream, from 100-125 ml of sour cream, mixed with 1 sachet of vanilla and 1-2 tablespoons of powdered sugar. When the cream is well bound, put it in the fridge until the other ingredients are ready.
In a saucepan mix the solid ingredients: caster sugar, food starch and vanilla. Add the milk, mix well and then put the pan on low heat or in a bain-marie. Stir constantly so that it does not stick to the bottom of the pot or form lumps. When the mixture has thickened well, remove the pan from the heat, but still stir in it, from time to time, so as not to form lumps.
When the composition has cooled, add the lime juice and then the grated peel. Homogenize and leave for a while, until completely cooled. Then add the cream taken out of the fridge, mix well and pour into cups.
Decorate with slices and grated lime peel. Leave the dessert to cool for a few hours, after which it can be served.
Stir the ingredients constantly during the heat treatment, so that they do not stick to the bottom of the pan and do not form lumps.
Add the lime juice and peel after the composition has cooled.
Lemons can be used instead of limes, although they are less flavorful.
For the cream, use natural cream, mixed with powdered sugar and vanilla, until it binds well, without insisting too much, so as not to turn into sweet butter.
Keep the prepared cream in the refrigerator until you prepare the cream.
Add the cream only when the cream is cold.
Refrigerate the dessert for a few hours before serving.
Philadelphia cheesecake recipes: how to cook cheesecake with philadelphia and the tastiest recipes for lemon cheesecake, blueberry cheesecake, low-calorie cheesecake, snickers cheesecake, classic cheesecake recipe, apple roll with puff pastry, rubbed with milk, sour cream dishes, muffins with pudding, fettuccine with shrimp.
Philadelphia cheesecake with chocolate and blueberries
Sweets, Cheesecake 24 oreo biscuits, crushed 1/4 cup butter or margarine, melted 230g Philadelphia cheese cream 1 cup sugar 2 tablespoons flour 1 teaspoon vanilla 230g chocolate flakes, melted 4 eggs 1/2 cup blueberries
Cheesecake New York
Cheesecake, Sweets for the base: 200g digestive biscuits 25g powdered sugar 1 teaspoon sea salt 75g butter for the filling: 600g cream cheese philadelphia 200g powdered sugar 300ml sour cream 3 eggs 1 teaspoon vanilla essence 50g flour
Sweets, Cakes for cheesecake base: 250 gr biscuits ground preferably with cocoa (I used the ones with beak drops), 80 -100 gr melted butter, for nutella cream: 5 tablespoons full of nutella (weighed almost 200 gr) , 4 tablespoons powdered sugar, 320 gr.
Philadelphia Ars Sugar Cream
Sweets, Creams 200g cheese-cream philadelphia - at room temperature 100g evaporated milk 250g milk 100g sugar + 50g for. caramelized 2 eggs 2 yolks
Oranges "countertop" ingredients: 225g unsalted butter 250g flour 100g sugar 2 tablespoons cocoa topping ingredients: 2 oranges 800g cream cheese philadelphia 250g mascarpone 4 large eggs 200g sugar 2 tablespoons corn flour vanilla essence
Salted tart with Philadelphia
* a pack of puff pastry from the trade * 1 box philadelphia * 150g slices of prague ham (parizer) * a pack of 125g of mozzarella * 2 whole eggs and 1 egg yolk * pepper salt, * a tray of tarts
Sweets, Cakes 1 kg cream cheese (like philadelphia), I used cheese for pancake cakes from lidl 4 eggs 3 lg flour 2 lg sour cream 3/4 cup sugar grated peel from a lemon vanilla extract - a teaspoon 1 pack digestive biscuits - 200 gr 75.
Sweets, Cheesecake 900g cream cheese 350g sugar 7 eggs 500ml sour cream 4 tablespoons flour
Water ingredients (tray with a diameter of 23cm): 250g simple biscuits with cocoa 150g melted butter 2 teaspoons gelatin 60ml water 360g cream cheese (I used philadelphia) 300ml liquid cream 1 teaspoon vanilla essence 110g sugar 180g chocolate.
Cheesecake, Sweets 2 whips with butter 250g cream cheese 1/4 cup honey 12 crusts for tarts 300ml whipped cream
Tiramisu Cheesecake, The Perfect Mix Between Tiramisu And Cheesecake
Cakes, Cheesecakes, Sweets 250g chocolate biscuits 2 tablespoons coffee 100g unsalted butter 250ml espresso 145 ml wine 18 biscuits 5 sheets of gelatin 435ml liquid cream 275g powdered sugar 2 teaspoons vanilla paste 750g cream cheese 1 kg mascarpone 175g dark chocolate.
Vanilla Cheesecake With Strawberries
Sweets, Cheesecake for cheesecake: 300g digestive biscuits 60g melted butter 600g cream cheese 150g sugar 1 tablespoon flour 2 lemons - peel and juice 3 eggs, plus 2 egg yolks 200ml smanana 1 vanilla stick for topping: 500g small strawberries, cut in half 3 .
Vanilla Cheesecake With Strawberries
Sweets, Dessert, Cheesecake for cheesecake: 300g digestive biscuits 60g butter 6-7g candied strawberries 600g liquid cream 150g powdered sugar 1 tablespoon flour 2 large lemons - juice and peel 3 eggs, plus 2 egg yolks 200ml whipped cream vanilla essence for topping: 500g .
Cheesecake with vanilla mousse
Cheesecake, Sweets 40 waffles, crushed 3 tablespoons butter or margarine, melted 900g cream cheese 1 cup sugar 4 teaspoons vanilla 3 eggs 30g whipped cream
Cheesecake, Sweets, Cakes 1/4 cup dark chocolate flakes, melted 1/2 cup defatted ricotta 12 chocolate waffles 1 teaspoon fruit jam
Cheesecake With Yogurt And Blueberries
Cheesecake, Sweets 200g biscuits, finely ground 175g butter, melted 300g Greek yogurt 3 eggs 170g brown sugar 300g ricotta 2 tablespoons flour 100g dried blueberries
Black woman with cheesecake
Sweets, Cheesecake 610g mix for black women 230g cream cheese 2 tablespoons butter, soft 1 tablespoon cornstarch 400g condensed milk 1 egg 1 teaspoon vanilla extract 450g chocolate icing
Cheesecake with coffee
Sweets, Cheesecake 175 g digestive biscuits 75 g butter 4 tablespoons water 1 tablespoon instant coffee 50 g chocolate 300 g cream cheese 125 g butter 40 g flour 4 eggs 2 teaspoons vanilla essence
Puff pastry with Philadelphia, vegetables and ham
Bakery and confectionery products, Salted preparations 2 packets of puff pastry, of 225 g each, 1 Â½ -2 cans of Philadelphia cheese of 250 g each, 150 g diced ham, yellow and / or green pepper cubes, Â½ zucchini cbulete, Â½ chopped red onion, 6 small tomatoes, cherry-quarters.
Cheesecake New York
Cheesecake, Sweets 15 graham crackers, crushed 2 tablespoons melted butter 230g cream cheese 1 1/2 cups sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla essence 1/4 cup flour
Passion Fruit Cheesecake
Cheesecake, Sweets 200g biscuits, crushed 40g butter, melted 250g cream cheese 120g liquid cream 1 tablespoon lemon juice 220g powdered sugar 3 eggs 6 passion fruit 1 teaspoon arorut
Cheesecake with avocado and lime
Sweets, Cheesecake 1 1/2 cups sour cream 3/4 cup sugar 1 1/2 ripe avocado, cleaned 170g cream cheese 1/2 cup lemon juice graham cracker
Mini Cheesecake With Blueberry Sauce
Cheesecake, Sweets for 4 servings: 180 gr biscuits 100 gr butter 500 gr sweet cottage cheese 1 egg 1 sachet vanilla sugar powdered sugar to taste
Cheesecake with raspberry jam, by the glass
Unbaked cakes, Homemade cakes, Basic cakes: a pack of divisive biscuits 4 teaspoons butter 4 teaspoons brown sugar cheesecake: 250 g cream cheese 1/2 teaspoon vanilla essence 2 teaspoons sugar 120 ml whipped cream 1 teaspoon lemon juice 1 jar raspberry raspberry raspberry.
Strawberries Stuffed With Cheesecake
Sweets, Dessert, Cheesecake 24 strawberries, medium to large 230 grams cream cheese 1/2 cup powdered sugar 1/4 teaspoon vanilla extract 1/2 cup biscuit crumbs
Cheesecake with orange, by the glass
Unbaked cakes, Homemade cakes, Cakes 75 g chocolate chip cookies 1 orange 250 g cream cheese 60 ml condensed milk
Cheesecake with caramel and nuts
Sweets, Cheesecake 3 tablespoons melted butter 1 1/4 cups graham crackers, grind 1 tablespoon sugar 230g cream cheese 3 eggs 3/4 cup sugar 2 teaspoons vanilla extract 60g mini snickers, chopped
Cheesecake with nuts and caramel icing
Sweets, Cakes biscuit top ingredients: -150g simple chocolate biscuits -50 butter, melted filling / filling: -500g cream cheese (I used philadelphia) -2 teaspoons vanilla extract -165g fine-grained sugar -2 eggs - 1 tablespoon flour -60g.
Cheesecake cool if light
Sweets, Cheesecake 340g vanilla biscuits, crushed 3 eggs, separated 1/2 cup sugar 230g sour cream 1 teaspoon vanilla extract 230g cream cheese 1/8 teaspoon potassium bitartrate
Cheesecake with avocado and lime
Unbaked cakes, Cheesecake 300 g cream cheese 350 ml liquid cream 2 avocados well baked peel and juice from 2 limes 250 g sugar 1 sachet gelatin 400 g digestive biscuits 100 g butter
Black cheesecake with caramel
Sweets, Cheesecake 250g mix for black woman 1 egg 1 tablespoon cold water 400g caramels 140g condensed milk 230g cream cheese 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 cup chocolate flakes
Cheesecake, Sweets 100g butter 330g powdered sugar 3 eggs 1 vanilla pod 300g ricotta 500 ml milk 185g flour 1 lemon - peel 400g apricot, halved 125 ml white wine, sweet 90g honey 2 strands of rosemary
Cheesecake, Homemade cakes, Basic cakes: 350 g digestive biscuits 1/2 teaspoon cinnamon 100 g butter cream: 400 g cream cheese 200 g sugar 150 ml liquid cream 5 eggs 1 teaspoon vanilla essence
Pumpkin cheesecake by the glass
Homemade Cakes, Cakes, Cheesecake 250 ml liquid cream 250 g mascarpone 30 g sugar 350 g pumpkin puree cinnamon digestive biscuits for decoration
Blueberry Compote Cheesecake
Cheesecake, Sweets 230g flour 1 teaspoon baking powder 1/2 teaspoon salt 170g butter 200g brown sugar 2 eggs 1 teaspoon vanilla extract 110g blueberries 100g white chocolate for blueberry compote: 140g blueberries 30g powdered sugar 2 teaspoons lemon juice for.
Zebra cheesecake with orange jelly
Sweets, Cakes fragile dough with cocoa: 250 g flour 25g sifted cocoa 125 g butter 2 yolks (we keep the egg whites for the filling) 110 g sugar 1 tablespoon yogurt a pinch of salt, a little grated orange peel, if you like the filling: 5 eggs + 2 egg whites (if.
Cheesecake, Sweets 400g cream cheese 3 eggs, lightly beaten 150g powdered sugar 1 teaspoon vanilla essence 200g frozen fruit (such as blackberries, blueberries or raspberries) for the countertop: 100g butter 200g flour 80 ml milk
Pumpkin cheesecake, in two layers
Sweets, Cheesecake 230g cream cheese 1/2 cup sugar 1/2 teaspoon vanilla extract 2 eggs graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon cinnamon cloves nutmeg
Sweets, Cheesecake 3 tablespoons melted butter 1 1/4 cups graham crackers, crushed 1 tablespoon white sugar 230g cream cheese 3 eggs 3/4 cup white sugar 2 teaspoons vanilla extract snickers, chopped
Cheesecake, Sweets 250g biscuits with cocoa 75g butter 500g ricotta 250g cream cheese 1/2 cup powdered sugar 3 eggs 1 tablespoon lemon peel, finely grated 60 ml fresh lemon juice
Stained Caramel Cheesecake
Sweets, Cheesecake 2 cups graham crackers, crushed 1/2 cup butter, melted 2 tablespoons sugar 700g cream cheese, soft 1 cup sugar 3 eggs 230g sour cream 1/4 cup espresso prepared 2 teaspoons vanilla extract caramel ice cream
Mocha cheesecake without sugar
Sweets, Cheesecake 1 1/2 cups chocolate biscuits, ground 1 1/2 cups pecan nuts 4 tablespoons butter 230g cream cheese sugar substitute, to taste 3 eggs 1 teaspoon vanilla extract 4 teaspoons ness 2 tablespoons flour 1 cup sour cream
White Chocolate And Raspberry Cheesecake
Cheesecake, Sweets 1 graham crust (bought or made at home) 230g cream cheese 230g white chocolate, melted 1 cup powdered sugar 230g whipped cream 350g fresh raspberries
Cheesecake With Ricotta And Currant
Cheesecake, Sweets 250g cream cheese 225 ml maple syrup 2 eggs 1 orange - grated peel juice from 2 oranges 1 teaspoon corn 1 teaspoon cinnamon 1 kg ricotta 1 vanilla pods 2 x 125g blueberries 75g roasted hazelnuts, chopped
Sweets, Cheesecake 24 oreo biscuits, crushed 6 tablespoons butter or margarine, melted 400g caramels 1/2 cup milk 1 cup pecans, chopped 230g cream cheese 3/4 cup sugar 1 tablespoon vanilla extract 3 eggs 60g flakes Chocolate
Chocolate Cheesecake - Without Baking
Cheesecake, Sweets 300g digestive biscuits 150g butter, melted 350g ricotta 350g mascarpone, at room temperature 50g powdered sugar 1 teaspoon vanilla essence 60ml coffee or chocolate liqueur 300g dark chocolate
Italian Cheesecake With Almonds
Cheesecake, Sweets 200g amaretti biscuits, crushed 50g melted butter 1 vanilla bean pod 500g ricotta 125g powdered sugar 250g mascarpone 100g ground almonds 2 tablespoons corn 3 eggs 1 lemon - grated peel almond flakes powdered sugar
Cheesecake With Lemon, Lime And Ginger
Sweets, Cheesecake 200g digestive biscuits 60g butter 1 lime oil for the filling: 560g cottage cheese 397g liquid cream 3 tablespoons ginger syrup 2 lemons (juice) 2 limes (juice) 1 packet of gelatin
Sweets, Cheesecake 10 graham crackers with honey, crushed 1/3 cup butter, melted 3 tablespoons sugar 230g cream cheese 3/4 cup sugar 1 teaspoon vanilla 3 eggs
Chocolate Cakes, Unbaked Cakes, Cakes 150 g digestive biscuits 50 g butter 100 g sugar 120 ml liquid cream 150 g dark chocolate 2 teaspoons cocoa 200 g cream cheese
Cheesecake with avocado and lime
Even though it is generally used in salads and sauces, at its base, avocado is a fruit, so it is not surprising its integration with so many delicious desserts. The fatty texture and neutral & icircl taste make it extremely versatile for cakes, cheesecakes, puddings and even ice cream.
The recipe we propose to you today is a delicious and creamy cheesecake, a perfect balance between sweet and sour, because it contains avocado and lime. Flavored, easy to prepare and without baking, this cheesecake is the perfect dessert for any occasion.
- 300 g cream cheese
- 350 ml liquid cream
- 2 well-baked avocados
- peel and juice from 2 limes
- 250 g sugar
- 1 sachet of gelatin
- 400 g digestive biscuits
- 100 g butter
Grate the lime peel without reaching the white part, then squeeze the juice.
Put the biscuits together with the butter and 2 tablespoons of sugar in a food processor and mix until you get a crumbly dough. Put the mixture in a tray and press well. This will be the basis of the cheesecake. Refrigerate while you take care of the rest of the ingredients.
Put 150 ml of liquid cream together with the gelatin in a bowl on the fire. Leave until the gelatin has melted, then set aside.
In a food processor, place the 2 cleaned avocados, cream cheese, lime juice and peel and mix. Separately, beat the rest of the liquid cream with the rest of the sugar. When the cream has set, place it over the previously made mixture. Add the liquid cream with gelatin, which has cooled in the meantime.
Mix everything well and pour over the biscuit base. Refrigerate for two hours before serving.
Sounds like a great recipe! I will try it at the first opportunity!
I am very curious if you like it and I would be grateful if you could tell me the impression about this sweetness. I have strange tastes and I was very happy with what came out, but I am aware that it is not something that anyone can get used to.
I like the way it looks and congratulate you on your audacity. Here, citrus jam is a rather negligible thing, in the sense that the fruits are kept in the water for some time or they are scalded in a few waters just to get rid of the bitterness.
Hello my love! I also read, I watched various filmed recipes and I didn't know how it would turn out in the end. That with the hold in cold water with the addition of acid seems to be the best solution for citrus, at least for oranges, you almost do not feel bitterness in the jam. But these green lemons have a bitter peel and I was afraid it would come out uneatable. Like I said, I'm excited about the result. I have yellow lemons, but from those I would like to prepare some pickles, I kiss you and take care of you, yes?
Sunday, November 8, 2009
Goose breast with mulled wine sauce, bread dumpling soufflé
Goose breast with mulled wine sauce
Recipe for 4 people
2 goose breasts
250 ml dry red wine
4 cl rom
4 teaspoons sugar
1 cinnamon roll
1 chemically untreated orange
250 ml concentrated goose or duck soup
Salt, pepper, butter
Caramelize the sugar, quench with wine and add cinnamon, cloves and orange peel. Leave on for a few minutes, then remove from the heat. Add the rum.
The breasts are salted, peppered and placed with the skin on the grill of a form of steak. Place in the cold oven and release at 180 ° C. After an hour, remove the running fat from the mold and lightly grease the breasts with mulled wine. The rest of the mulled wine is put in the form. The breasts are left with the skin side up and everything is put back in the oven. The temperature is reduced to 130 ° C and left there for two hours.
When it is ready, pour the boiled wine sauce in a pot, degrease if necessary, boil with goose or duck soup, leave to reduce. At the end it is mounted with very cold butter (to bind).
Goose breasts weigh between 800 and 1500 g. Two hours is enough for 800-900 g breasts. If your breasts weigh more, leave them in the oven for another hour at 130 ° C. When they are ready they must have a crust. If the skin has not turned into a crust, bake for 5 minutes at 250 & # 176C.
Breath of bread
Recipe for 6 smaller or 4 larger soufflés
3 old buns or 200 g of older white bread (must be slightly drier) cut into thin slices
1 finely chopped onion
150 g thin ribs cut into cubes
125 ml liquid cream
2 egg whites
3 tablespoons finely chopped green parsley
Salt, pepper, butter to grease the forms
Cook the onion with the ribs. Eggs are divided into egg whites and yolks. The egg whites (all 4) are beaten hard. The yolks are added to the bread, ribbed with onion, together with the whipped cream and the parsley, at the end it is seasoned with salt and pepper.
The soufflé (or muffin) forms are greased with butter, and the oven is preheated to 180 & # 176C. In it, a bain marie is prepared in which the forms will be baked.
The beaten egg whites are mixed slowly and a little like bread, then put in greased forms. Put them in the form with water from the oven and leave them in the oven for 25 minutes. Serve immediately.
Amuse gueules: domino stones, cinnamon stars, pate pralines
& # 189 tablespoon whole coriander seeds
1 tablespoon sugar
White pepper, salt
1 tablespoon olive oil
60 g of white flour
Apricot (or fig) hot mustard
Preheat the oven to 175 & # 176C (160 & # 176V convection) and place a baking paper on a tray (30x25 cm).
Lightly fry the coriander seeds in a fat-free pan, then grind in a mortar. Beat the eggs, sugar, salt, pepper and coriander well on a bain marie (about 6 minutes, until a thick cream is formed). Take it off the water and beat it a little and slowly in the cold. Add the oil, with a splash. Then sprinkle flour on top and incorporate very easily.
Spread the dough in a thin layer and place in the oven, on the second bottom rail, for 10-12 minutes. Then take it out of the oven, leave it to cool, then turn it over, pull the baking sheet off the counter. Grease with mustard.
1 avocado copt
The juice of a lime
100g creamy goat cheese
100ml unsweetened liquid cream
3 sheets of gelatin
1 hot pepper
1 strand of lemongrass
100 ml white wine
1 teaspoon sunflower oil
Peel a squash, grate it and squeeze the seeds. Lightly fry in a little oil. Add citronella, quench with wine and leave to reduce. Leave to cool, remove the hot pepper and lemon zest.
Avocado is peeled and pitted, sprinkled well with lime juice and pureed. Add goat cheese and wine reduction. Soak the gelatin, squeeze the water and put it in the cream. Whip the cream and add. Grease the cream on the top with mustard and let it cool, harden.
It can be served easily, cut into cubes, or the cubes can be glazed with a strong background of soy sauce, balsamic, concentrated soup, all tied with a little gelatin (that's what I did).
& # 8222Stars with cinnamon & # 8220 spicy
4-6 slices of Pumpernickel
1 can (400 g) boiled chickpeas, drained well
Salt, pepper, sugar
1-2 teaspoons ground cinnamon
(depends on how strong you want the note of this spice to be)
& # 189 teaspoon duck seeds
1 tablespoon olive oil
Tabasco or cayenne pepper
200 ml unsweetened liquid cream
2-3 sheets of gelatin (possibly)
100 g thick cream (with at least 20% fat)
Heat the oil and fry the anchovy seeds in it. Add the chickpeas, then 100 ml of liquid cream, salt, pepper, sprinkle with a pinch of sugar and a teaspoon of cinnamon. Then it matches the taste with cayenne or Tabasco pepper. Leave something to reduce, then take it off the stove and leave it to cool. Make a very fine cream in the blender, adding whipped cream if necessary. Depending on the consistency of the cream, add or not gelatin (the cream should be stronger). Match everything to taste with spices. The taste of cinnamon must be felt.
Spread the slices of bread side by side and grease in a thick start with chickpea cream. On top, grease with thick cream (which must be well cooled). If the cream is not thick enough to stay in shape, harden it with some gelatin. Put everything in the fridge for a few hours.
Cut into a star-shaped cookie.
250 g poultry liver
15 g butter
1 sprig of thyme
Salt, pepper, & # 188 teaspoon Sichuan pepper, honey
50 ml of Porto wine
25 ml unsweetened liquid cream
1 sheet of gelatin
125 ml unsweetened whipped cream
Gingerbread, red pepper
Peel the liver, cut it into pieces and marinate it for a few hours in Porto wine. Drain the wine well (squeeze it into a cup). Gently heat the butter in a pan, add the thyme, then the liver. Cover with a lid and fry for 15 minutes.
In a small bowl mix salt, pepper, Sichuan pepper with 1 teaspoon of honey.
Remove the lid from the pan, quench with Porto wine, reduce, then pour 25 ml of whipped cream, and reduce slightly. Add the spices, then make a very fine puree (first with a blender, then pass through a fine sieve or strainer). The gelatin is softened, drained of water and mixed with a little heated pate, then mixed with all the pate. Add the whipped cream and leave everything to cool overnight.
Take balls with the decorating tool for something like this from the table and give them a mixture of gingerbread pieces mixed with red pepper.