Ingredients
> 4 fillets blue-eye cod o other firm white fish
> 4 wholemeal buns, spli
> 125 g/4 oz assorted lettuce leaves aioli
> 2 cloves garlic, crushed
> 2 teaspoons Dijon mustard
> 3 egg yolks
> 1 tablespoon white vinegar
> 1 cup/250 m 1/8 fl oz olive oil
Pepper and herb marinade
> 2 tablespoons chopped fresh chervil or parsley
> 2 tablespoons lime juice
> 1 tablespoon olive oil
> crushed black peppercorns
Method
1. Preheat barbecue to a medium heat.
2.To make aioli, place garlic, mustard, egg yolks and vinegar in a food processor or blender and process to combine. With machine running, slowly add olive oil in a thin stream and continue processing until mixture is thick and creamy. If mixture is too thick, add a little warm water to thin it.
3.To make marinade, place chervil or parsley, lime juice, oil and black peppercorns to taste in a shallow dish and mix to combine. Add fish, turn to coat and marinate for 5 m i n utes.
4.Drain fish and cook on oiled barbecue grill for 1-2 minutes each side or until flesh flakes when tested with a fork.
5.To assemble, toast buns on barbecue grill until golden. Top base of each bun with some lettuce leaves, a fish fillet and a spoonful of aioli, then cover with top of bun.
Tip from the chef
As a side dish for these burgers, toss boiled potato wedges with paprika, cumin, black pepper and oil, cook on barbecue until crisp and sprinkle with sea salt.
Cooking time: 10 minutes - Preparation time: 20 minutes, makes 4 burgers
Monday, May 26, 2008
Fish burgers with aioli
Arosti with gravlax
Ingredients
> ½ cup/125 g/4 oz sour cream
> 250 g/8 oz salmon gravlax
> lemon wedges vegetable rosti
> 3 large potatoes, grated
> 2 zucchini, grated
> 2 carrots, grated
> 1 leek, shredded
> ½ cup/60 g/2 oz flour
> 3 tablespoons finely grated Parmesan cheese
> 1 tablespoon chopped fresh mint
> 1 tablespoon Dijon mustard
> 4 eggs, lightly beaten
> freshly ground black pepper
Method
1.Preheat barbecue to a medium heat. To make rosti, place potatoes, zucchini, carrots, leek, flour, Parmesan cheese, mint, mustard, eggs and black pepper to taste in a bowl and mix to combine.
2.Place large spoonfuls of vegetable mixture on oiled barbecue plate, press with a spatula to flatten and cook for 5 minutes each side or until golden and crisp. Remove rosti from barbecue and keep warm. Repeat with remaining mixture.
3.To serve, place one or two rosti on each serving plate, top with a spoonful of sour cream, some salmon gravlax and black pepper to taste. Serve with lemon wedges.
Tip from the chef
You will need about 440 g/14 oz potatoes for the rosti. For a cocktail party make tiny rosti and serve this tempting starter as finger food.
Cooking time: 10 minutes - Preparation time: 10 minutes, Serves 6
Char-grilled Mushrooms and Toast
Ingredients
> 6 flat mushrooms
> ¼ cup/60 m ½ fl oz olive oil
> 2 thick slices of bread
> 1 clove garlic, cut in half
> 2 teaspoons finely chopped fresh parsley
> 2 teaspoons snipped fresh chives
> 1 teaspoon finely chopped fresh basil
>freshly ground black pepper
Method
1.Preheat barbecue to a medium heat. Brush mushrooms with oil and cook on lightly oiled barbecue for 4-5 minutes or until cooked.
2.Brush both sides of the bread with remaining oil and cook for 2-3 minutes each side or until golden.
3.Rub one side of each bread slice with cut side of garlic clove. Top each slice with mushrooms, sprinkle with parsley, chives and basil. Season to taste with black pepper and serve immediately.
Tip from the chef
This delicious first course takes only minutes to cook.
Cooking time: 10 minutes - Preparation time: 10 minutes, serves 2
char-grilled Vegetables
Method
1.Preheat barbecue to a high heat. Carefully pull back husks from sweet corn cobs, keeping them attached, and remove silk. Tie a string around the husks to form a handle. Cook sweet corn cobs in boiling water in a saucepan for 2-3 minutes or until kernels soften slightly. Drain.
2.Brush sweet corn cobs with oil. Place asparagus, zucchini, leeks, tomatoes and black pepper to taste in a bowl. Drizzle with oil and toss to coat.
3.Place all the vegetables on barbecue grill and cook, turning several times, until well browned and tender. Serve with lemon wedges.
Ingredients
2 cobs sweet corn wit husks
1-2 tablespoons chili herb oil
185 g/6 oz asparagus spears
2 zucchini, halved lengthwise
4 baby leeks
4 plum (egg or Italian tomatoes), halved
Freshly ground black pepper
Lemon wedges
Serves 6
Tip from the chef
Watch a lit barbecue at all times and keep children and pets away from hot barbecues and equipment.
Chicken and basil pizzas
Ingredients
1 quantity pizza dough
Chicken and basil topping
8 plum (egg or Italian) tomatoes, thickly sliced
2 boneless chicken breast fillets, cut into thick slices
2 tablespoons olive oil
Freshly ground black pepper
75 g/21/2 oz marinated olives, pitted
1/2 bunch fresh basil, shredded
25 g14 oz grated Parmesan cheese
Method
1.Preheat barbecue to a high heat. Lightly brush tomato and chicken slices with oil and season with black pepper to taste. Place on barbecue and cook for 2 minutes each side or until chicken is brown and cooked through.
2.Divide pizza dough into 8 portions and roll into rounds about 1 cm/1/2 in thick. Lightly brush dough with oil, place on barbecue grill and cook for 3-4 minutes or until golden and crisp on one side .
3.FIip pizza bases. Top cooked side with tomatoes and chicken, then scatter with olives and basil and sprinkle with Parmesan cheese. Cook for 3-5 minutes longer or until base is golden and crisp and topping warm. Serve immediately.
Tip from the chef
Kneading is an important technique when making pizza dough. Kneading by hand will take about 5-10 minutes and the dough should be elastic, soft and shiny. Knocking after the first rising of the dough, knocks out the air bubbles which have developed during rising and ensures a good textured cooked product.
Cooking time: 15 minutes; preparation time: 15 minutes, makes 8
Sage and pancetta pizzas
Method:
1.Preheat barbecue to a high heat. Divide pizza dough into 4 portions and roll into rounds about 1 cm / ½ in thick. Lightly brush dough rounds with oil, place on barbecue grill and cook for 3-5 minutes or until well browned and crisp.
2.FIip pizza bases. Top cooked side with overlapping slices of tomatoes, pancetta and cheese. Scatter with sage leaves and black pepper to taste. Cook for 3-5 minutes longer or until base is golden and crisp and topping warm. Serve immediately.
Ingredients:
1 quantity pizza dough sage and pancetta topping
2 tomatoes, thinly sliced
250 g/8 oz pancetta, thinly sliced
250 g/8 oz bocconcini cheese, sliced
2 tablespoons fresh sage leaves
freshly ground black pepper
Cooking time: 10 minutes - Preparation time: 15 minutes
Tip from the chef
To make pizza dough, place 1 teaspoon active dry yeast, pinch sugar and 2/3 cup/170 ml/ 51/z fl oz warm water in a bowl and mix to dissolve. Stand for 5 minutes or until foamy. Place 2 cups/250 g/8 oz flour and ½ teaspoon salt in a food processor and pulse once or twice to sift. With machine running, slowly pour in yeast mixture and ¼ cup / 60 m ½ fl oz olive oil and process to form a rough dough. Knead dough until soft and shiny. Place dough in an oiled bowl, cover with plastic food wrap and place in a warm draught-free place for 1-1½ hours or until doubled in size. Knock down and knead lightly.
Monday, May 19, 2008
Curry Vegetable Pancakes
Ingredients
1 tablespoon vegetable oil
1 leek, cut into thin strips
1 carrot, cut into thin strips
250 g/8 oz broccoli florets
315 g/10 oz canned butter beans, rinsed and drained
pasta and polenta pancakes
75 g/2 1/2 oz tiny dried pasta shapes, such as risoni or orzo, anellini, ditalini or conchigliette
1/2 cup/90 g/3 oz polenta
3/4 cup/185 ml/6 fl oz boiling water
1/2 cup/125 ml/4 fl oz milk
1 egg, lightly beaten
3/a cup/90 g/3 oz flour
butter
coconut curry sauce
15 g/ 1/2 oz butter
1 tablespoon curry powder or curry paste
1 teaspoon finely grated fresh ginger
1/4 teaspoon ground turmeric
11/z cups/375 ml/12 fl oz coconut cream
1 tablespoon chopped fresh coriander
Method
1. To make pancakes, cook pasta in boiling water in a large saucepan following packet directions. Drain and rinse under cold running water. Drain again and set aside. Place polenta in a large bowl and stir in boiling water. Cover and set aside for 15 minutes.
2. Add milk, egg, flour and pasta to polenta mixture and mix well to combine. Melt a little butter in a frying pan over a low heat and when butter starts to foam, pour 1/a cup/60 ml/2 fl oz batter into pan and cook for 2 minutes or until golden, turn over and cook for 2 minutes longer. Remove pancake, set aside and keep warm. Repeat with remaining batter.
3. To make sauce, heat butter in a frying pan over a medium heat, add curry powder or paste, ginger and turmeric and cook, stirring, for 2 minutes. Stir in coconut cream and coriander, bring to simmering and simmer for 1-2 minutes.
4. Heat oil in a wok or frying pan over a medium heat, add leek and stir-fry for 1-2 minutes or until just tender. Add carrot and broccoli and stir-fry for 4-5 minutes longer or until
vegetables are just tender. Add beans and cook for 1-2 minutes or until heated through. 5.To assemble, place a pancake on each serving plate, top with vegetable mixture, then with a second pancake. Spoon over sauce and serve immediately.
Cooking time: 55 minutes; preparation time: 45 minutes, serves 4-6
Monday, April 7, 2008
Broccoli and Cashew Fritters
1 cup/125 g/4 oz chickpea flour
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
½ teaspoon baking powder
½ teaspoon chili powder
1 cup/250 ml/8 fl oz water
2 tablespoons vegetable oil
125 g/4 oz cashews, chopped
4 spring onions, finely chopped
3 tablespoons chopped fresh coriander
vegetable oil for deep-frying
1 kg/2 Ib broccoli florets
Mango Mint Chutney
1 onion, chopped
3 fresh green chilies, chopped
1 bunch fresh mint
1 tablespoon finely grated fresh ginger
½ cup/155 g/5 oz mango chutney
2 tablespoons lemon juice
Method
1.Sift flour, garam masala, cumin, ground coriander and curry, baking and chili powders together into a bowl. Stir in water and oil and mix to make a smooth batter. Add cashews, spring onions and fresh coriander and mix to combine.
2.Heat oil in a large saucepan over a high heat until a cube of bread dropped in browns in 50 seconds. Dip broccoli into batter and deep-fry, in batches, for 3-5 minutes or until golden. Drain on absorbent kitchen paper.
3.To make chutney, place onion, chilies, mint leaves, ginger, chutney and lemon juice in a food processor and process to combine. Serve with fritters.
Cooking Time: 5 minuters – Preparation time: 20 minutes Serves 6
Tip from the chef
Red Lentil Felafel With Dip
Ingredients
500 g/1 Ib red lentils
2 cups/125 g/4 oz breadcrumbs, made from stale bread
1 onion, chopped
4 dried red chilies, crushed
4 tablespoons chopped fresh parsley
1 clove garlic, crushed
2 teaspoons ground cumin
2 eggs
vegetable oil for deep-frying
Minty Yogurt dip
2 tablespoons shredded fresh mint
1 teaspoon ground cumin
½ teaspoon chili powder
1 cup / 200 g / 6½ OZ natural yogurt
2 tablespoons lemon juice
Method
1. Place lentils and 4 cups/1 liter/1 ¾ pt water in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring occasionally, for 15-20 minutes or until lentils are tender and liquid is absorbed - there should be about 4 cups/1 liter/1¾ pt cooked lentils. Set aside to cool.
2. Place lentils, breadcrumbs, onion, chilies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms. Take 2 tablespoons of mixture and shape into flat balls.
3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, then deep-fry felafel, a few at a time, for 4 minutes or until brown. Drain on absorbent kitchen paper.
4. To make dip, place mint, cumin, chili powder, yogurt and lemon juice in a bowl and mix to combine. Serve with felafel.
Tip from the chef
For a light meal, place felafel on flat bread, top with shredded lettuce, chopped tomatoes and finely sliced onions, then drizzle with the dip and roll up.
Ratatouille
Ingredients
250 g / 8oz small pickling onions
1 small eggplant, cut into 2 cm/ ¾ in cubes
1 red pepper, seeded and cut into 2cm / ¾ in squares
4 zucchini, cut into 2 cm / ¾ in pieces
250 g / 8 oz cherry tomatoes
250g / 8 oz button mushrooms
Herb Marinade
2 cloves garlic, crushed
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
½cup/125 ml/4 fl oz olive oil
½ cup/90 ml/3 fl oz red wine
Method
1.Cook onions in a saucepan of boiling water for 5 minutes. Drain, cool and cut into halves.
2.To make marinade, place garlic, chilies, basil, oregano, oil and wine in a bowl and mix to combine. Add onions, eggplant, red pepper, zucchini, tomatoes and mushrooms, toss to coat and marinate at room temperature for at least 1 hour.
3.Drain vegetables and reserve marinade. Thread vegetables onto lightly oiled skewers and cook on a preheated hot barbecue grill, basting occasionally with marinade, for 4-5 minutes each side, or until cooked.
Cooking time" 15 minutes; preparation time: 30 minutes; serves 8
Tip from the chef
Wednesday, March 5, 2008
Fruit Meringue
200 gram sugar
½ teaspoon cream of tartar
¼ teaspoon vinegar 5%
½ teaspoon vanilla powder
Contents:
300 ml thick cream, mixed
150 gram can of mandarin orange, cut
300 gram meat of mango, cut like small cube
200 gram small red/ black grapes without seed, cut in half .
Decoration
50 gram sugar, for caramel
Mint leaves
Step 1: Heat the oven with temperature 100º C. Smear the flat tray with butter. Take one piece of bread paper which is smoothy, put above the tray. Draw with pencil shaped rounds diameter 10-12 cm.
Step 2: Mix the white egg until stiff and sugar empty. Continue mixing while steamed until the dough thick and smooth for ± 10 minutes, lift up from the steamed pan. Put the cream of tartar, mix well, then put the vinegar and vanilla, mix continually until the dough cool.
Step 3: Take the dough white egg, put into the syringe pocket with round tip. Spray the dough from the edge round until all of the round, flat the edge with palette. (If you like, you can make the texture). Do until the dough empty.
Step 4: Put the tray into the ove, bake for 1 hour until the color changed to yellow and dry. Turn off the oven and let meringue ccool in the oven.
Step 5: Take Out the meringue from oven. Release slowly and carefully from paper, put above wire rack. Add the mixed cream above meringue, arrange the fresh fruit above. Decorate with caramel sugar and mint leave.
Peach Cobbler
1000 gram peach fruit
3 tablespoon sugar
2 tablespoon cointreau (if you have)
½ tablespoon water of lemon fruit
1 tablespoon maizena flour
1 tablespoon sugar, for sowing.
Dough
100 gram self raising flour
½ teaspoon salt
3 tablespoon almond powder
50 gram sugar
2 tablespoon butter
25 ml liquid milk
½ teaspoon almond essence
Step 1: Heat the oven with temperature 180° C. Cut 2 peaches in indentation part, then turning until the half lose, throw away the seed and peeled. Cut long each peaches become 8-10 parts, then put in the bowl, put them into the side. Mix sugar, cointreau, water of lemon fruit, and maizena flour, stir well. Pour the mixed sugar in the bowl with peaches fruit inside., mix well. Prepare peaches in the place resistant to hot.
Step 2: The dough: Sieve the wheat flour and salt become one. Put almond powder and sugar. Add butter, mix with using pastry knife until the dough granulous like sand.
Step 3: Put the milk and almond essence, mix well, put the dough into the tray until closing the peaches, flat it. Sow the sugar on the top.
Step 4: Put the tray into the oven, baked until the color changed into brown (± 30-35 minutes). Lift up. Present while it is warm, If you like presenting with vanilla ice cream.
Classic Trifle
225 gram spongecake, ready to use
2 tablespoon Apricot jam
3 tablespoon brandy
3 tablespoon sweet sherry
400 gram can of apricot, cut
300 ml thick cream, mix
25 gram baked almond, cut thin.
Custard
450 ml liquid milk.
½ teaspoon vanili powder
2 egg yolk
50 gram sugar
Step1: Prepare the bowl ± 1.000 ml. Cut the spongecake thin size 3X4 cm. Smear the base with apricot jam, pour with brandy and sherry.
Step 2: Put the spongecake in the bowl which has been prepared until closing the bowl’s base, then put the apricot above it.
Step 3: Custard: Heatthe milk and vanili into the pan with medium fire, don’t until boil, lift up. Mix the egg yolk and sugar in the bowl until the color weak. Pour the mixed eggs into the milk pan, mix well. Place that above the stove with small fire, mix until thick, lift up.
Step 4: Pour custard in the mold bowl. Put the into the side until a bit hard, if it need, put in the refrigerator. Decorate the top part with mixed cream and baked almond.
Time for cooking: 35 minutes; for 4 portion.
Pear Cake
800 gram pear.
75 gram wheat flour.
1 teaspoon baking powder.
½ teaspoon salt.
200 gram dark cooking chocolate.
200 gram butter.
2 eggs.
75-100 gram sugar.
½ teaspoon vanilla powder.
1 tablespoon coffee powder instant.
40 gram chocolate chips.
25 gram wanut, chopped.
Step 1: Heat the oven with temperature 180º C. Smear the tray diameter 22 cm with butter. Peel the pear, cut in half, throw away the middle part, then cutin half again. Arrange the pear round the tray’s base, put them into the side.
Step 2: mix the wheat flour, baking powder, and salt, sieve, put them into the side. Put the cooked chocolate and butter into the place resistant to hot, then steam until chocolate melt, lift up and cool it.
Step 3: Mix the eggs, sugarm vanilla and coffee powder together melt chocolate until it is mixed well. Put the mixed flour, chocolate chip and walnut, chopped, stir well.
Step 4: Pour the dough into the tray above pears, flat it. Put the tray into the oven, bake for 30 minutes.
Poach Pear
4 pieces green pear
500 ml red wine
150 gram sugar
4 cm cinnamon
Sauce
2 eggs yolk
20 gram sugar
200 ml milk/cream
10 gram butter.
Step 1: Peel the pear, let it the stick. Put into the pan with a thick base together with red wine, sugar, and cinnamon. Try in order that pear soak in liquid.
Step 2: Cook until boil and sugar dissolved. Reduce the fire and close the pan. Cook continually for 1 hour, lift up. Take out the pear from pan, cut and keep in the cloased place.
Step 3: Sauce: mix the egg yolks and sugar until expand, put the milk, mix. Cook on the small fire, put the butter. Mix until the dough smooth, lift up.
Step 4: Put the pear above the plate, present with the sauce.
Time for cooking: 90 minutes; For 4 porsion.
Fruit Salad With Yogurt Sauce
350 gram mango
300 gram watermelon
300 gram Pomelo, clean.
200 gram red grapes.
300 ml plain yogurt.
75 ml honey
2-3 tablespoon water of calamondin
Poppy Seeds (If you like)
Step 1: Cut the mango and watermelon like cube size 1 ½ cm. Peel the skin of Pomelo, throw away the seed, take the fruit meat, cut ±1 ½ cm. Cut into half the grapes, if their are seeds, throw away, then put them into the side.
Step 2: Mix the cut of mango, watermelon, Pomelo, and grapes into the bowl, mix become one, put them into the side.
Step 3: Mix the yogurt, honey, and water of calamondin, mix well and smooth.
Step 4: Put the mixed fruits into the plate, pour with yogurt sauce, then sow above with poppy seeds (if you like), present.
Scheherazade
Ingredients:
250 ml Apricot Juice
240 ml Mango Juice
240 ml Pineapple Juice.
300 ml plain of yogurt
150 ml sugar syrup
150 gram can of Apricot, cut rough
Ice cube.
Decoration:
Pineapple, cut
Strawberry, cut.
Step 1: Mix the apricot juice, mango juice, pineapple juice, yogurt and syrup become one.
Step 2: Blend for 12-15 second become smooth.
Step 3: Prepare 4 glasses. Pour equally the mixed juice into it, add the chopped apricot and ice cube.
Step 4: Decorate with pineapple and strawberry, cut, present.
Time for cooking: 30 minutes, Scheherazade: 15 minutes; For 4-6 portion.
Banana Chocolate Loaf
200 gram wheat flour
1 ½ teaspoon baking powder
½ teaspoon vanilla powder
¼ teaspoon salt
400 gram large green banana
2 tablespoon liquid milk
½ teaspoon banana essence
175 gram butter
175 gram sugar
2 eggs
75 gram chocolate chips
1 large green banana, for decorating
Step 1: Heat the oven with temperature 160º C. Prepare the loaf tray volume 1000 ml. Smear the inside part with butter, then sow with flour until smooth. Mix the wheat flour, baking powder, vanilla, and salt, sieve, put the into the side.
Step 2: Peel the banana skin, cut, then smash together milk with using mixer, add the banana essence, mix, put them into the side.
Step 3: Mix the butteruntil smooth, put the sugar little by little while continually mixed. After smoothly, put the egg one by one. Put the mixed flour in steps, mix with .Put the banana and chip of chocolate, mix well.
Step 4: Put the dough into the tray which has been prepared. Cut thin the banana, Arrange in a row on the surface of the dough. Put the the tray in the oven, baked for 60 minutes until cooked, lift up, keep it for 5-7 minutes. Take out the cookie from tray, cut, present it.
Time for cooking: 75 minutes; for 12 slices.
Butterscotch Pudding
Pudding:
125 gram butter.
115 gram brown sugar
90 gram golden syrup/maple syrup
2 eggs
250 gram self raising flour
185 ml liquid cream
Sauce:
110 gram butter
100 gram brown sugar
125 ml whipped cream
Step 1: Heat the oven at 180º Celsius. Prepare the round tray diameter 20 cm, bread paper diameter 30 cm, and rope/ yarn for closing and tighten the tray. Mix the butter and brown sugar with high speed mixer until soft and expand.
Step 2: Pour the golden syrup while keep mixing, then put the egg one by one, mix continually until mix well. Put the flour in 2-3 step, take turns with cream, stir well.
Step 3: Pour the dough into the tray which has been prepared, distribute it. Spread one of the bread paper base with butter. Close the tray with paper which has been put with butter and it is upside down, then tight closely the paper edge with rope.
Step 4: Prepare the tray size more bigger than tray with the dough in. Put the cookies tray inside. Pour the water until half high the tray. Put into the oven, heat until 1- 1 ¼ hour or until cooked. (Sign: when stick with ribs, the top of ribs still clean), turn off the oven.
Step 5: Sauce: Cook the butter and brown sugar to the pan with small fire until the butter melt and brown sugar dissolved, pour the cream, stir well, then lift up.
Step 6: Take out the tray from oven, let it cold, open the paper. Take out the cookies from the mold, cut. Present it with the sauce.
Time for cooking: 90 minutes; for 12 slices.
Tiramisu
250 gram mascarpone cheese
2 tablespoon sugar
2 eggs, separate the yolk from the white
1/8 teaspoon salt.
1 tablespoon water of lemon fruit
1-2 tablespoon coffee instant powder.
125 ml water.
2-3 tablespoon coffee liqueur.
100 gram ladyfinger’s cookies, cut 2 cm
1 tablespoon chocolate powder, for sowing.
Step 1: Mix become one: cheese, sugar and egg yolk, mix with the mixer until done.
Step 2: Mix the yellow egg with salt and water of lemon fruit in other place until the dough expand. Then, mix together with cheese, stir well and put them into the side.
Step3: Dissolved the coffee powder in water, then mix together coffee liqueur. Mix well.
Step 4: Prepare 4 glasses. Put ½ part cookies into each Glass, add on with the dissolved coffee. Then, put ½ part of the cheese dough. Continue coating, with the same order until full.
Step 5: Close the Glass with aluminium paper, keep in the refrigerator until frozen (1-2 hour). Present sowing with chocolate powder above it.
Cooking time: 30 minutes+ frozen time: for 4 glasses.
Cappuccino Mousse
250 gram white cooking chocolate.
125 gram tasteless butter, melt
2 eggs, mix.
1-1 ½ teaspoon gelatine powder.
300 ml cream, mix until expand.
3 teaspoon coffee powder instant.
Netmeg powder for sowing
Step 1: Cut the chocolate, put into the bowl resistant to heat. Boil the water in the wok, put the bowl with the chocolate in it above the wok. Cook with small fire until chocolate melt, lift up. Move the melt chocolate to other place, then mix with liquid butter, mix. Put the eggs, mix until the dough smooth.
Step 2: Mix the gelatine with 2 tablespoon water, wait a while until expand. While, boil a bit of water into the wok. Put the place with gelatine. In it above, mix until gelatine, lift up. Leave it until cool.
Step 3: Mix the gelatine and chocolate dough, mix well. Put the cream mix inside, stir slowly until mix all. Separate 1/3 part of the dough to other place.
Step 4: Melt the coffee powder to ± 3 teaspoon hot water. Then, mix with 2/3 part the chocolate dough, mix well the dough until the color changed to brown.
Step 5: Put that dough to the glass, spread it. Keep it in the refrigerator until the base of it hard. Then, pour the white chocolate dough above. Close the glass, put to the refrigerator until presenting. If you like, sow netmeg powder.
Cooking time: 45 minutes; for: 4-6 glasses.