Mousse

Ingredienti:Per la mousse di cassis150 g panna70 g purea di cassis20 ml d’acqua5 g zucchero4 g gelatina1 cucchiaino liquore al cassis (opzionalePer la mousse alle fragoline di bosco100 ml panna70 g purea di fragoline di bosco70 g fragoline di bosco25 g albumi25 g zucchero3,5 g gelatina1 cucchiaino succo di limonePer il biscuit al pistacchio150 g pasta di pistacchio100 g tuorli125 g uova110 g zuc

I am writing this review only because I listed it and I took the time to test the product. I'll explain what happened. I purchased the product from Misikko.com. They have great customer service and I have no complaints at all about them. I should have taken them up on their offer to return the item. When my item arrived I didn't really check it. I was still waiting for the horrible mess of my pr

Des restes de saumon suite à la préparation de la terrine de saumon, une idée piochée dans le livre "Cuillères" de Sylvie et voilà des mises en bouche raffinées pour un apéro d'été! Ingrédients: 150 g de saumon, 1 tranche de saumon [...]

If you need a dessert that is simple... truly, so simple that a 2nd grader could make it - affordable, impressive and QUICK then perhaps you should consider this one.A couple weeks ago I picked up 2 packages of my favorite mousse mix. I can hear you gasping now; she buys a mix!? Yes. I love this particular mix! I actually bought them to use as the 'filling' between the layers of my FIL's Choc

INGREDIENTES:60 gramos de chocolate fondant1 yema de huevo2 claras de huevo2 cucharadas de azúcar2 cucharaditas de café negro2 cucharaditas de licor de caféPREPARACIÓN:Se coloca un cuenco resistente al calor sobre una cazuela con agua hirviendo y se derrite en él el chocolate partido en trozos.Se le agrega el café y se remueve hasta obtener una crema. Retirar del fuego.Cuando está tibio se

Hoy no tengo un día precisamente bueno, he descansado poco y me he levantado mas cansada de lo que me acosté.Los fines de semana para mi son sagrados, me gusta estar sola, sé que es rarito...pero son mis manías, paso mucho tiempo rodeada de gente y muy estresada por lo que durante estos días no me gusta quedar con nadie. Aún así, mis amigos no estaban en su mejor momento y esta reunión si

It’s no secret I like Peeps. In fact, I think they’re close to candy perfection - sugary marshmallow interior plus granulated sugar exterior… how can one go wrong? It goes without saying that when I saw the Just Born booth at the All Candy Expo I made sure to make a pilgrimage into those hallowed [...]

Whenever you are in need for a quick dessert, a little cream, some fruits and a blender is good enough to satisfy your cravings and whip up a luscious dessert. And could you think of any better flavors than Mango and Mascarpone for a Mousse (except chocolate, perhaps!) I bet not, especially if you've ever enjoyed a Mango Kulfi, which is an indian version of mousse, except without eggs. Mousse is

Today's recipe comes from Nigella Lawson's book, Nigella Express. This recipe is a breeze to make, sets quickly and tastes delicious!INGREDIENTS:9 ounces white chocolate, broken into small pieces1 cup heavy cream1 egg white1/4 teaspoon peppermint extract6 fresh mint leaves, optionalPREPARATION:Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it m

INGREDIENTES:225 gramos de chocolate fondant75 gramos de azúcar glas4 huevos4 cucharadas de nata4 cucharadas de ronPREPARACIÓN:Partir en trozos el chocolate y derretirlo en un cazo a fuego suave. Dejar que se enfríe un poco.Se separan las claras de las yemas. Se mezclan estas últimas con el azúcar, removiendo hasta conseguir una crema.Se agrega el chocolate, el ron y la nata y se mezcla todo.

¡Eterno resplandor de la mente sin mancha! La receta más larga jamás contada (que no hecha) de esa tierra santa () Si estás leyendo este mensaje es que no lees esta receta en su localización original: Como hay varios Webs que se están encargando de copiar y piratear estas recetas me he visto obligado a incluir este mensaje oculto

Today I got a crazy craving for Coffee Mousse! I had made coffee earlier in the day and got busy and didn't drink much of it. The automatic timer turned it off after a couple hours but I switched it back on, thinking I would find time to sit and drink some. Wrong! About 3 hours later I felt guilty for making a pot of coffee I didn't drink so I poured a cup and sat down to enjoy it only to real

A chocolate lover’s favorite, this mousse is quick and easy to make! 1 Gelatin, unsweetened, dry packet 1 cup water 2 tbsp Cocoa Powder, unsweetened 1/3 cup Syrup, chocolate, with o add nutrients 2 3/4 cup whipped low fat, frozen topping, thawed and divided Directions Sprinkle gelatin over cold water in a small saucepan, let stand 1 minute. Cook over low heat, [...]

Ingredientes:200 gramas de chocolate meio amargo1 colher de sopa de manteiga4 gemas7 colheres de açúcar de confeiteiro1/2 litro de creme de leite fresco+ 4 colheres de sopa de açúcar de confeiteiro4 claras em neve2 colheres de chá de gelatina sem sabor4 colheres de sopa d'água para hidratar a gelatinaModo de preparo:Derreta no microondas, o chocolate e a manteiga. Na batadeira, faça uma gem

Ingredientes:1 lata de creme de leite6 colheres de chocolate em pó3 claras em neve3 colheres de açúcar1 pacote de gelatina em pó sem sabor ( incolor)5 colheres d'água para hidratar a gelatinaModo de preparo:Bata as claras em neve com as 3 colheres de açúcar. Misture em uma panela o creme de leite com as 6 colheres de chocolate. Mexa bem. Com o fogo aceso (porém a panela no ar), misture as

Ingredientes:1 lata de leite condensado1 lata de creme de leite1 lata de suco concentrado de maracujá15 gramas de gelatina incolor (sem sabor)5 colheres d'água para hidratar a gelatinaModo de preparo:Hidrate a gelatina e coloque todos os ingredientes no liquidificador. Bata bem. Coloque em fôrma untada com óleo e leve ao refrigerador.Observação: Você pode modificar o sabor de acordo com a f

Las 9 estaciones La guinda (). Si estás leyendo este mensaje es que no lees esta receta en su localización original: Como hay varios Webs que se están encargando de copiar y piratear estas recetas me he visto obligado a incluir este mensaje oculto. Si deseas ver la receta en la fuente original visita: http://

Kiwi Chantilly Body Mousse Recipe, sounds too fancy? Well, it's a simple recipe and is just a variation to your regular Chantilly Cream. Hmmm, what's this desert doing on a Beauty Blog??? Apart from being a common dessert, this recipe also works as a wonderful Body Wrap. I tried this recipe last week and instantly fell in love with it.Just a little twist and you get a wonderful recipe to pamper yo

Hoy un postre, facil y muy resultón. Ya os comente en el post del coulis de frutos del bosque que lo tenía pendiente por subir al blog. Me ha rendido para 8 moldes y como comento en la receta los congelo y siempre puedes tener un postre listo en una comida improvisada. Bueno sin más os dejo la receta y que tengais un feliz fin de semana.Ingredientes:-250 grs. chocolate blanco de cobertura (Valo

Tanto los geles para el cabello mojado o rulos, mousse, spray o laca, son efectivos para lograr un buen peinado.Sin embargo, pueden ser contraproducentes para la salud, ya que en algunos casos provocan alergias en el cuero cabelludo y deterioran la raíz del cabello.Esto no significa que no se los pueda usar eventualmente, lo importante es no aplicarlos a diario.

The day Tesco decided to reduce four-packs of Aero chocolate mousse down to just 55p a go was probably my favourite so far this year. It happened 2 weeks ago now and I still have 7 pots left in the fridge. This isn't an indication of my slow eating, but my over-spending.I set a new P.B. this morning by starting work at 7.30am, and what a brilliantly New York flavoured start it was too. I had an em

Sur le site d'Orange, on trouve depuis aujourd'hui un article sur les écumes et espumas et une douzaine de mes recettes d'espumas sont mises à l'honneur (merci Thierry!). Alors tout naturellement, mon siphon reprend du service aujourd'hui pour la [...]

Para 1-2 pessoas80 g de chocolate amargo em barra * 1 colher de sobremesa de manteiga * 2 ovos * 1 colher de sopa de água * 1 colher de sopa de açúcar Derreta o chocolate juntamente com a manteiga e com a água. Junte o açúcar e misture. Deixe arrefecer um pouco. Entretanto, separe as gemas das claras e bata as claras em castelo com um pouco de sal. Misture o chocolate com as claras em castelo e

Aquolina Body Mousse Set ($48 Value) Only $10!While Supplies Last.Pamper yourself with the delicious scent of pineapples, apricots, cherries and vanilla. Aquolina's luxurious body mousse will leave your skin healthy and beautiful.$10 off $60 at Beauty.com!

Ingredientes para 6 personas: - 2 limones - 1 bote de leche concentrada sin azúcar - 4 cucharadas de azúcar glas Vierte la leche concentrada en un recipiente y déjalo en la nevera al menos una hora. Exprime los limones y ralla su piel. Guarda el zumo en la nevera. Saca la leche concentrada de la nevera y bátela hasta que coja la consistencia de la nata. Incorpora el zumo de limón y no dejes de

El viernes, en Sant Cugat (en el club Cantarell), tuve la ocasión de asistir a un curso de cocina . Impartia el curso Cris Lincoln, “Colaboradora de la sección de cocina en la revista AR de Ana Rosa Quintana y Peso perfecto”. Autora de libros: Cenas en bandeja, cocina sin humos, cocina para niños hasta siete publicados.Nos presentó diversos platos, un postre y algunas cositas para aperitivos. He de comentar que lo que más me gusto es que fue muy práctica a la hora de cocinar ya que empezamos a las 13’30 y acabamos a las 16’30, habiendo comido en el jardín y haber estado conversando tranquilamente. También mencionar a Nena su ayudante que lleva más de diez años con ella. Os dejo el enlace a su web para que podais saber un poco más de ella. www.mamacris.com . No dejéis de

MOUSSE DE MASCARPONE Y BROCHETTE DE MEJILLONES Y MANZANA Mejillones frescos 10Vino blanco 300 mLCebolla morada 2Mantequilla 1CManzanas verdes cortadas en mirepoix 2Aceite de oliva 2 CNata culinaria 250 mLMascarpone 50 gCebollin picado 2CSal y pimientaCurryPalitos para pinchoPREPARACIÓN:Saltear la cebolla con la mantequilla, agregue los mejillones y el vinoTape la preparación durante 5 minutos hasta que los mejillones abran, retírelos del recipiente y deje reducir el liquido a la mitadArme brochetas con los mejillones y la manzana, dore en aceite de oliva Reduzca la crema a la mitad, cuando enfrié añada los líquidos de cocción de los mejillones y el mascarpone, lleve la preparación al procesador Añada el cebollino, sal y pimienta Ponga la preparación en una copa y corone con una b

I've actually never heard of Loreal's Happyderm range. This range isn't available in Malaysia (well, not yet anyway. I'm not sure if they'll bring it to Malaysia). Oddly enough, I found this in the Loreal Paris Canada website, but not the USA, UK or Japan sites.There isn't much to the Happyderm range though, compared to the other more popular ones. There were only the cleanser (for normal/combination and dry skin) and the moisturiser. Since I've never tried any of the Happyderm range before, I thought I'd check the cleanser out. I bought the one for normal/combination skin.Description:1st skin exhilarating cleansing mousse with Phyto-Dorphins(TM) to boost the skin's well-beingEffective cleansing agents perfectly purify your skin and remove makeup.A 100% indulgent whipped cream texture to a

I've actually never heard of Loreal's Happyderm range. This range isn't available in Malaysia (well, not yet anyway. I'm not sure if they'll bring it to Malaysia). Oddly enough, I found this in the Loreal Paris Canada website, but not the USA, UK or Japan sites.There isn't much to the Happyderm range though, compared to the other more popular ones. There were only the cleanser (for normal/combination and dry skin) and the moisturiser. Since I've never tried any of the Happyderm range before, I thought I'd check the cleanser out. I bought the one for normal/combination skin.Description:1st skin exhilarating cleansing mousse with Phyto-Dorphins(TM) to boost the skin's well-beingEffective cleansing agents perfectly purify your skin and remove makeup.A 100% indulgent whipped cream texture to a

MOUSSE DE CAMARONCamarones 200gCrema montada 160gMantequilla 50gSal y pimienta PREPARACIÓN:Procese la mantequilla con los camarones sal y pimientaAgregue la crema batida suavementePonga la preparación en una manga y póngala sobre discos de biscuit

Ingredientes:2 naranjas2 cucharadas de licor al gusto: Grand Menier,cointreau, ron...3 huevos (separar yemas y claras)500gr de nata para montar200gr de azúcar6 hojas de gelatinaNaranja confitadaMermelada de naranjaCobertura de chocolate:75gr de chocolate75gr de nata30gr de mantequillaPreparación:Tener lista una base de bizcocho, tipo brazo de gitano.Cortar a pedacitos pequeños las cortezas de naranja confitada. Reservar.Montar 400gr de nata con 50gr de azúcar.Montar las claras y reservar.1.- En el vaso de la th, dos naranjas peladas sin parte blanca, cortadas a cuartos y 200gr de azúcar, pulverizamos a velocidad 10 durante 15 segundos. Añadimos las yemas, el licor y programamos, 8 minutos, temp. 37º vel 2 1/2. 2.- Calentamos 100gr de nata al microondas durante unos 40 segundos, que

Siguo con la economía apretada….  y cocino adaptándome.Hace unos días Pepe el de las setas me regalo limones.  Este chico me quiere un montón…  si si el famoso Pepe que  apadrino una ...

Ce n'est pas encore la saison des fraises mais il en faut si peu pour réaliser ces petites verrines que l'on peut anticiper ! Quelques dés de fraises emprisonnés dans une gelée aux parfums de fleurs, une crème de chocolat blanc aromatisée au basilic et [...]

Sigo con mis recetas facilitas y para las economías reducidas de fin de mes ( como la mía)Mousse de naranja 5 naranjas 50 g harina5 huevos (separar las yemas de las claras)150g azúcar1 c sopera de licor de naranja (yo lo he puest...

It's like a decadent dessert for your desert-dry skin. The Budget Beauty Babe gushes about new Olay Body Quench Mousse. —BB by The Budget Beauty Babe Every once in a while I find a product that I just go nuts for, and this is one of them! I hadn’t seen any ads for it, but while grocery shopping at Jewel (of all places) I spotted an end-of-isle stand with this lovely product sitting upon it: It’s the new Quench Mousse by Olay Body, and boy is it fantastic! The gimmick on the bottle is “a little goes a long way” and it really does. This fantastic product comes in what looks like a hair mousse container, and puffs up like it too - but it's body lotion! The puff-up mousse action thing that goes on really makes spreading the product a dream, and as a result, very little

Ingredients:8 canned peaches, drained4 large egg yolks1/2 cup sugar1/3 cup water1/2 cup plain yogurtSprigs of mint, for garnishingProcedure:Blend 6 peaches in a food processor until smooth.Slice the remaining peaches thinly.Place the egg yolks and sugar in a medium bowl. Beat until pale and creamy.Add the water mix well. Place the mixture in a double boiler over a barely simmering water, beating constantly, until the mixture is thick and creamy, about 10 minutes.Remove from the heat and stir in the peach puree and the yogurt.Spoon the mixture into four individual dessert bowls or glasses.Chill for at least 2 hours. Decorate with the slices of peach. Garnish with mint and serve.

"If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which

Quiero la noche, quieroSi no duerme, no es el café; es la camaSi existe alguna combinación casi perfecta es el café y el chocolate, el marcarpone, el amareto y la almendra. ¿Os suena?, por supuesto, un tiramisú los combina a la perfección. No es un tiramisú, pero lleva muchos de los ingredientes que acostumbra a llevar, aquí combinados de un modo más esponjoso y suave. El bizcocho esponjoso de almendra, mojado con un jarabe de café, una mousse de chocolate con café y la mousse de mascarpone.No es un plato difícil, sólo necesitamos un poco de tiempo. El tiempo no tiene que ser continuado: ahora el bizcocho, después la mousse de chocolate y café, más tarde el mascarpone. En mi caso he empezado por la noche (tarde) y el mascarpone lo he preparado por la mañana. Sólo nos qued

Isn't it amazing how you can make a delicious chocolate mousse with just two ingredients (chocolate chips and eggs)?This mousse recipe has such a great flavor and texture, and it's so easy to make that you have to try it right now!Weight Watchers Chocolate Mousse recipeMakes 7 servingsIngredients1 cup semi-sweet chocolate chips4 eggs, separated 5 tablespoons boiling waterPreparation1. Grind the chocolate chips in a food processor or blender, using short pulses.2. Add the boiling water and blend to melt the chocolate.3. Add the egg yolks (one at a time), blending well after each one is added.4. In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.5. Fold the egg whites into the chocolate mixture gently.6. Pour the mousse into wine glasses or other serving glas

Esta tarta es la que hemos tomado para celebrar mi cumpleaños, muy facil de hacer, y muy agradecida, la verdad es que no ha quedado nada, han venido mis amigas a comer,y mi hermana y mi cuñado a merendar, El menu ha sido, fingers de pollo, canelones de carne y la tartita, , y entre unos y otros pues hemos acabado con ella.Ingredientes:1/2 litro de nata1 cucharadita de azucar glass1 tableta de chocolate para fundir50 ml de agua50 gr de azucar moreno20 gr de mantequilla5 hojas de gelatina neutrabizcochos de soletillafideos de chocolate para adornarconguitosElaboracion:Con la nata super fria, sin que este congelada, la montamos, ponemos la mariposa y a vel 3, en la thermomix, vigilando hasta que veamos que la nata ha montado, lo sabremos porque la nata va haciendo un agujero central cada ve

Deceptively simple to make - it takes twenty minutes from start to finish - this starter is light and sophisticated, but with a beguiling flavour that definitely leaves you wanting more!If you don't have a steamer and you're unimpressed by the thought of constructing a version of one from bits and pieces in the kitchen, then I imagine this would work just as well if you bake it for ten minutes in a hot oven in a bain marie that you've covered with foil (as in the Scallop Mousseline recipe). I haven't tried doing it this way, but common sense suggests it should work.For Four.Ingredients: 1 lb Asparagus; 1 oz Butter; Salt; 1 Egg + 1 Egg Yolk; 200 ml Cream; finely chopped Parsley (for garnish).Method:1. Cut the Asparagus into 1" lengths. Place in a small pan along with the Butter; add 2-3 tab

If you can't find fresh strawberries in your local supermarket, frozen strawberries may be used in this recipes; substitute two (10-ounce) cans frozen strawberries for the 2 cups fresh strawberries.INGREDIENTS:2 cups fresh strawberries, stems removed1/4 cup granulated sugar1 tbsp. kirsch (clear cherry brandy) or framboise (raspberry liqueur)6 oz. white chocolate, finely chopped1/4 cup milk, warmed1 cup heavy cream2 egg whites, at room temperaturePinch of cream of tartar3/4 tsp. vanilla extractPREPARATION:In a food processor, combine 1 1/2 cups of strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add the kirsch and stir to mix. Cut the remaining 1/2 cup strawberries lengthwise into thin slices and stir into the puree. Set aside.Place the chocolat

Esta receta puede ser útil, por ejemplo, para rellenar un pastel de chocolate con esta mousse de naranja.INGREDIENTES:200 ml de zumo de naranja natural300 ml de nata2 huevos5 cucharadas de azúcar glasPREPARACIÓN:Separar las yemas de las claras.Batir las yemas con el azúcar hasta formar una crema y agregarle el zumo de naranja.Montar la nata y añadirla a la crema de naranja, mezclar.Montar también las claras a punto de nieve, incorporarlas a la mezcla y guardar la mousse en la nevera varias horas hasta que cuaje.

This velvet-like chocolate mousse recipe is a delicious classic. If possible, use dark chocolate with around 75% cocoa solids; this will make the mousse beautifully rich.INGREDIENTS:7 oz (200 g) dark chocolate, broken into pieces3 large eggs, separated1½ oz (40 g) golden caster sugarPREPARATION:Melt the chocolate slowly – it should take around 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.Whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time. Whisk again until the whites are glossy. Gently fold the egg whites into the chocolate mixture. Divide the mousse between the ramekins

Una querida nueva amiga me pasó esta data luego de haberle roto lo que ella dice que hay que tener a temperatura ambiente (leer más abajo), además de mi trauma por no saber hacer UNA mousse como a gente, ja! Grax!!!!200 gramos de chocolate de taza del bueno, 4 yemas, 4 claras, 200 gramos de crema, cortar el chocolate, agregarle una cuchara de agua y derretir a baño maria, agregar de a una las yemas, después la crema batida a punto medio (o sea que no esté muy dura), después batir las claras a punto nieve bien firme y ahí está uno de los secretos (matanga!!), agregarlas en 2 tandas bien despacio y en forma envolvente, a la heladera por lo menos por 12 horas, ahh otro secreto, los huevos temperatura ambiente y voila! Y SE HIZO LA MOUSSE!!!!!!!!!!

Ingredientes: ¼ kg de mermelada de butiá Caseras de India Muerta,1 sobre de gelatina sin sabor,½ litro de crema de leche,50 g de azúcar impalpablePreparación: Disolver la gelatina (mezclarla con 5 cucharadas de agua fría, dejarla hidratar un ratito y calentar hasta disolver) y mezclar con la mermelada. Llevar a la heladera.Batir la crema de leche con el azúcar impalpable. Cuando la mermelada enfríe un poco, mezclar con la crema de leche y llevar a la heladera en copas individuales por lo menos 3 horas.Se puede sustituir ¼ litro de crema de leche por merengue italiano de 3 claras.La crema restante batirla sin azúcar.Se puede servir con lengüitas de gato, barquillos, etc.

3/4 lb slobster tail meat — roughly chopped 1/2 teaspoon salt 1/4 teaspoon paprika 1/2 cup chilled heavy cream 1 tablespoon minced tarragon 4 small puff pastry shells 1egg with 1 tablespoon water to make egg wash 1ounce Sevruga caviar — optional Preheat oven to 400 degrees F. In a food processor, puree the lobster meat with the salt and paprika. [...]

Mondays are “Heirloom Recipe” days, and today I have finally (!) shaken one out of my mother. This recipe is actually from her Aunt Dorothy (”Dosh,” in the family), one of my grandmother’s sister; she is one of the most elegant entertainers I know from the starched tablecloths to the silver-topped glass container for Equal packets. I am told that I am her spiritual heir in Martha Stewart-ship, and I’m honored. This is a recipe that’s great for holiday entertaining; its a little flashy, easy, and really, really delicious. If you serve it, try to come up with a proper spreader - Dosh will know if you don’t. Aunt Dorothy’s Smoked Salmon Mousse (Note: This needs to chill several hours) 1 16 ounce can red salmon 1 8 ounce package (REAL) cream cheese, softened 1 tablespoon lemon juice 2 tablespoons grated onion 1 tablespoon prepared horseradish 1 teaspoon liquid smoke 1/4 teaspoon salt 1/2 cup chopped pecans 3 tablespoons chopped, fresh

Ingredienti:400 gr di prosciutto cotto, 1 dl di besciamella, 1 dl di panna liquida, 1 tazza di panna montata, 1/2 litro di gelatina liquida, 1 uovo sodo, 10 olive verdi, sale.Per la salsa besciamella: 30 gr di farina, 25 gr di burro, 4 dl di latte.Per la gelatina:1/2 litro di acqua, 2 dadi per la gelatina, 2 cucchiai di madera.Preparazione:Dopo aver levato tutto il grasso al prosciutto passatelo due volte al tritatutto. Mettetelo poi nel frullatore insieme alla panna liquida. Salate e frullate per pochi minuti fino a formare un purè omogeneo. Versate il purè in una terrina, incorporatevi la besciamella, mezzo bicchiere di gelatina liquida e la panna montata. In una forma rettangolare versate tanta gelatina da formare uno strato di circa 3 cm. Mettete a raffreddare in frigorifero e quando la gelatina si è rappresa fate con l'albume dell'uovo sodo tagliato a pezzetti e con le olive verdi una decorazione a piacere. Versatevi sopra un altro strato di gelatina semiliquida. Fate raffred

Increíble de rica, para los amantes de la pasta hecha en casa no debéis perderos esta exquisitez, igual no está muy bien que yo os lo diga, lo que intento como mi sensaciones me permiten es transmitiros los sabores...y eso es de complicado!Como dato curioso os diré que el propio Cicerón muestra su pasión por el "Lagum" que eran tiras de pasta largas. Ya en esa época los romanos desarrollaron maquinas para la elaboración de la Lasaña.Hasta el siglo XVII lo mas posible es que no apareciera un plato de lasaña al horno similar a los nuestros. Ingredientes:Pasta hecha en casaRelleno:3 cebollas1/2 kg de carne picada mezclada1/2 lata de foié de pato500 ml de salsa casera de tomatePreparación:Sofreímos a fuego muy lento las cebollas en un dedo de aceite de oliva virgen, muy picadas.Cuando estén totalmente transparentes añadimos la carne, rehogamos muy bien y dejamos a fuego vivo para que se consuma el agua que suelta, bajamos el fuego de nuevo y dejamos que se sofría bien, aña

4 1/2 ounces (4 1/2 squares) bitter chocolate, broken in pieces 3 generous tablespoons very strong hot black coffee 1 generous tablespoon unsweetened cocoa powder 1/2 lemon 1.Put the chocolate pieces, the hot black coffee, and cocoa powder in a large bowl. 2.Place the bowl in double boiler or large saucepan and slowly heat to melt the chocolate. When melted, stir the mixture well so it is smoothly blended. Remove the bowl from the saucepan and set aside. 3.Using a very clean bowl, rub the insides with the 1/2 lemon, rinsing it under cold water and drying. Add the egg whites with a pinch of salt and whisk until they resemble soft until the egg whites are quite dry and very firm. 4.Using the whisk, incorporate a quarter of the egg white mixture into the warm chocolate mixture. Using a spatula and not a whisk, fold in the remaining egg whites carefully to prevent deflating. T

Ingredientes: 4 cuajadas(de danone o similar) 3 cucharadas de azúcar 1 tarrina de nata líquida (200 ml.) 2 cucharadas de azúcar glas 6 hojas de gelatina (10 gr.) 2 cucharadas de leche 12 nueces caramelizadas 2 cucharadas de miel Preparación: 1. Poner la gelatina en agua fría durante 10 minutos para que se ablande. 2. Batir en un cuenco las cuajadas con las 3 cucharadas de azúcar. 3. Escurrir la gelatina entre los dedos y fundirla con la leche a fuego suave o ½ minuto en el microondas. Dejar enfriar. 4. Montar la nata y cuando empiece a formar espuma, añadir el azúcar glas y continuar batiendo hasta que esté firme. 5. Incorporar la nata a la crema de cuajada. Humedecer un molde y echar en él la preparación. Guardar en el frigorífico hasta que cuaje. 6. En el momento de servir, sumergir el molde en agua caliente y volcar sobre la fuente. Adornar con las nueces y regar con la miel. Trucos: La ge

Ingredients :1 6-oz. package dry apricot gelatin1 15-oz. can crushed pineappleTwo thirds cup sugar1 8-oz. container cream cheese1 large jar apricot baby food1 14-oz. can evaporated milkCombine dry gelatin with undrained pineapple and sugar in a saucepan and cook for 5 minutes, add cream cheese and cook until cheese melts, stir in baby food and allow mixture to cool. Whip milk and combine with gelatin mixture. Pour into a 9 x 12-inch greased glass-baking dish and chill in the refrigerator until ready to serve.Tips : Use your favorite sugar substitute and low fat evaporated milk.

Mousse Bars 1 1/2 cups vanilla wafer crumbs (about 40 wafers) 1/4 cup butter or margarine — melted 3/4 cup whipping (heavy) cream 1 (6 ounce) package semisweet chocolate chips (1 cup) 3 eggs 1/3 cup sugar 1/8 teaspoon salt Chocolate Topping — (recipe follows) CHOCOLATE TOPPING 1/2 cup semisweet chocolate chips 1 tablespoon shortening Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes. Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly. Pour over baked layer. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool 15 minutes. Spread with Choco

Ingredientes: 3 huevos 200 gr de mermelada de higos 300 ccs de nata líquida 2 cucharadas de miel 100 gr de chocolate Canela Preparación: Batir los huevos y mezclar con la mermelada de higos. Añadir 200 centilitros de nata montada y añadir la miel templada. Engrasar un molde con mantequilla, rellenarlo con la preparación anterior e introducirlo en el congelador durante 8 horas. Espolvorear con canela si se desea, y acompañar con salsa de chocolate caliente ( fundir el chocolate con la nata restante).  Postres

Fácil, simple y rápida de hacer.INGREDIENTES:250 gramos de chocolate blanco300 ml de nata100 ml de leche2 claras de huevoPREPARACIÓN:Derretir el chocolate blanco con la leche en un cazo, a fuego suave, hasta que la crema esté suave. Dejar enfriar.Batir la nata y en un cuenco aparte montar las claras a punto de nieve.Mezclar la nata batida con la crema de chocolate blanco y después incorporar cuidadosamente las claras montadas.Introducir en la nevera unas 8 horas o más, para que la mousse esté cuajada.Consejo:Recuerda que siempre es el chocolate el que se añade al resto de los ingredientes líquidos cuando hay que mezclarlos y no al revés.

I know it's hard to believe, but I occasionally lapse in my stellar parenting skills. There's the time I forgot to crease the plastic wrap correctly on those sandwiches I seem to be making every five minutes, or the one time I cursed in front of my kids. And then there are the unkept promises, those rare times when I say I'll do something and then fail to come through, like promising to get them

A petición de dos amigas os enseño mi ultima adquisición, la excusa...mi cumple, no, todavía no, será el próximo 25, pero para ir adelantando, jijijij, entrenándome...El estreno, una mousse de bizcocho, se deshace en la boca, y lo mejor, se queda una cortecita super crujiente en su base, está mal que lo diga, o no, pero chicos es una maravilla, así que ya estáis encargando vuestra amasadora.No quiero que se me olvide contar las diferencias que he notado. Tengo dos thermomix, estas las usaba para levantar claras y nata, entre otras muchas cosas, la breadman para amasado de pan, bueno, el amasado no tiene color, textura compacta, he alucinado con la rapidez y sobre todo como ya he dicho con la textura de la masa.Aquí la tenéis, no sabe la pobre la mala vida que la voy a dar, jajajajaEl corte lo dice todo.Ingredientes:4 huevos175 gr de fécula de patatas100 gr de azúcarPreparación:He puesto las claras en la cubeta y he comenzado al mínimo hasta ponerlo al máximo, he añadi

... "Aqui tem a sua capuccino"...Logo pela manhã. Há coisas que me tiram do sério.O que vale é que era bom. Hoje é o Dia Mundial da Alimentação. E só porque já lá vão os tempos em que o celebrava, não quer dizer que fique esquecido.

Esta ha sido la tarta del cumpleaños de Tomás: 22 años ¡¡ cómo pasa el tiempo ¡¡ Bueno, era una tarta con ciertas condiciones, que fuera de chocolate y fácil de transportar, porque tenía que hacer un “pequeño viaje”… y medio inventada, con lo que había en la despensa salió esta tarta, y como [...]

Rich Chocolate Mousse This is my favourite recipe for chocolate mousse. Maybe because I experimented and came up with it myself? It is also very very simple. Ingredients- 600ml thickened cream 250g dark chocolate 1 tbsp of kahlua or similar (if you like) Method- Whip 540ml of the cream along with the kahlua (if using). Set aside. Melt the chocolate either in the microwave or in a double

Si ya lo se, un nombre muy largo...pero se lo merece, o no?Esta Mousse viene inspirada por unas compras que hice ayer. Ya sabéis que soy una autentica adicta a las tienda delicatessen, groumet etc, Buscaba hace tiempo confituras, jaleas, mermeladas hechas con flores...y...por fin las encontré!Os muestro foto por si os da la vena comprera, en el club del groumet del corte inglés, confitura de Pétalos de Rosas, jalea de Violetas con lavanda y confitura de Pensamientos con limón, por eso el nombrecito.Cada vez me gustan menos las bases de galleta con mantequilla, esto me recuerda a mi amiga Piedad (Erruqui) no le gustan nada. Por esta razón he utilizado como base unas pastitas Lunette, receta del blog de Carlos, he quitado el relleno.La pinta lo dice todo, pero lo mejor es lo facilona que es, eso si, utensilio casi imprescindible, aro sin base, de esta manera directamente lo preparamos en el plato de servir sin correr riesgos innecesarios....lo dice la experiencia! jejejeIngrediente

Mousse de violeta IngredientesUnos caramelos de violetaUna tarrina de queso de untar500 ml de nata para montar5 hojas de gelatina1/2 vaso de lecheUn frasco de mermelada de violetaPara la base al gusto, bizcocho o galletas trituradas que es lo que suelo poner.PreparaciónSe ponen las hojas a remojo en agua fríaSe trituran los caramelos unos golpes de turbo en la thermomixSE monta la nata y se añade los caramelos que sustituyen el azúcarSe calienta la leche para deshacer 3 hojas de gelatina y se añade el queso,Se deja enfriar y se junta con la nata montada.Volcar sobre la base y dejar enfriar.La mermelada se calienta con 3 cs de agua y se añade 2 hojas de gelatina remojada.Fuente: Susasa (Mundorecetas)

We love strawberries and mangoes. The dessert I made for my husband birthday dinner has to be easy because I don't have much time to manage to difficult dessert.Since I have a can of Sweeten Whipped Cream in the fridge. I thought this would be just nice. Simple, nice and very little work required.Ingredients:1 punnet Strawberries, washed and top removed1 tablespoon Fine Sugar (more if you are not using sweeten whipped cream)1 cup Sweeten Whipped CreamHow to do it:Puree strawberries with sugar in a blender.Pour in a cup.Fold in the cream.Refrigerate till cold.To serve, top with more cream if preferred.Note:If you don't have whipped cream, you can use whipping cream and whipped till it become stiff.You may have to add more sugar to your puree if you find your puree too sour. I top with more sweeten whipped cream.Click HERE for printer-friendly version of an original recipehttp://feeds.feedburner.com/wokkingmum

My friend Joe who is a pastry chef extrordinaire (in the Dominican Republic) gave me this recipe years ago. It became my Dad's favorite cake, and one he always asked me to bake for him on his Birthday. Sadly, Dad's no longer here to enjoy it, but we celebrate his life daily, and his Birthday each Septemember. That's as it should be, and exactly what we did today.It's a very chocolatey cake with a mousse layer which adds to the silky smoothness. A little known trick of the trade, a way to make your cakes more robust with chocolate flavour, is to substitute cocoa powder for part of the flour. Such is the case with the Cocoa Génoise cake used in this recipe. Be gentle when removing your cake from the springform bottom. I usually use a pastry brush to spread the cake with some framboise, prior to spreading the mousse over the layers. Hope you enjoy it as much as Dad did.Divine Chocolate Mousse Cakeone 9 inch Cocoa Génoise cake (recipe below)Cocoa Génoise 1/3 cup unsifted cake flour1

I fichi d'india sono, l'ho già detto, il mio frutto preferito. E' uno di quei frutti che evoca l'estate, ma anche la genuinità e la semplicità della campagna e dei suoi contadini, non tanti per la verità a Lampedusa.Con tutte quelle spine e quella buccia spessa chi lo direbbe mai quanta dolcezza contengono? c'è il verde, sodo, non dolcissimo ma croccante, col suo profumo di erba, di campagna assolata e deserta; poi c'è l'arancione, l'equilibrato, succoso e dalla giusta dolcezza e poi c'è quello fucsia, il mio preferito, dolcissimo, pastoso, quasi come se fosse già un dolce.Il contadino ce ne ha portati un grosso secchio, lui entra in cucina con la sua grossa borsa di stoffa e ci porta anche basilico, prezzemolo, fiori di zucca, nel periodo giusto, e rucola e i suoi mazzetti sono intrecciati come preziosissimi fiori. Prima di andare via ci ha dato le sue indicazioni per pulirli senza spinarci: metterle in acqua per qualche ora. Consiglio utile che conoscevo già, m

Oggi vi propongo un bel tripudio di mousse,composto di mousse al cioccolato Abinao 85%,di mousse al latte e mousse di ricotta e arancio,che ho abbinato con diverse friabilità,che vanno dalla pasta Sablé ,alle cialde di mandorle,il tutto unito da un croccantino al cioccolato e mandorle.In questo dessert,vi sono diverse consistenze e diverse sensazioni aromatiche gustative,è molto importante il modo in cui viene degustato, per riuscire appunto ad assaporare tutto l’insieme è importante seguire un percorso di degustazione,che Grazia ha indovinato,meritando come premio la ricetta. Tripudio di mousseIngredienti per 4 pers.Per la sablè110 g farina debole w 180-20065 g burro30 g zucchero al velo25 g d’uovoper la mousse al latte250 g latte fresco intero25 g di zucchero25g di zucchero al velo20 g d’amido di mais½ bacca di vaniglia30 g albumi50 g zucchero15 g acqua180 g di panna montata120 g meringa all’italianaper la mousse al cioccolato Abinao 85%145 g cioccolato Abinao 85% 150 g

Chocolate Mousse With a Hint of Chilli43cm x 63cm 17in x 25inWatercolour.Second pudding painting, chocolate mousse with a little hit, a slightly dark side, mysterious and exotic. Mexico comes to mind with this pudding.

I really miss the winter months. Real winter months, not the low 70's California winter, but real freeze your eyelashes together winter months.I was born and raised in Chicago and a perfect day for me would 55* and sunny, not 110* and sunny. That is why I have been posting very few cupcake recipes. The heat is not kind to butter creams or any of the other delicate icings that require a cool room. Even the mousse started to melt in an air conditioned room. I am hoping the weather gods accept my mousse as bribe and banish the heat wave to whatever dark corner of H E double hockey sticks it came from. Did I mention the heat makes me cranky?The mousse did help to bring down the cranky factor a couple of notches.It's cold, rich & creamy, in other words, indulgent.Chocolate Mousseadapted from Barefoot Contessa Family Style1 cup chocolate chips, 1 ounce chopped unsweetened chocolate, 1/4 cup freshed brewed coffee, 1/4 cup Grand Marnier, 1 tsp. vanilla extract, 12 tbl. butter @ room temp., 8

I really miss the winter months. Real winter months, not the low 70's California winter, but real freeze your eyelashes together winter months.I was born and raised in Chicago and a perfect day for me would 55* and sunny, not 110* and sunny. That is why I have been posting very few cupcake recipes. The heat is not kind to butter creams or any of the other delicate icings that require a cool room. Even the mousse started to melt in an air conditioned room. I am hoping the weather gods accept my mousse as bribe and banish the heat wave to whatever dark corner of H E double hockey sticks it came from. Did I mention the heat makes me cranky?The mousse did help to bring down the cranky factor a couple of notches.It's cold, rich & creamy, in other words, indulgent.Chocolate Mousseadapted from Barefoot Contessa Family Style1 cup chocolate chips, 1 ounce chopped unsweetened chocolate, 1/4 cup freshed brewed coffee, 1/4 cup Grand Marnier, 1 tsp. vanilla extract, 12 tbl. butter @ room temp., 8

Pamper your guests with this pretty, elegant dessert--no one will ever guess that it easily conforms to any healthy weight-loss regime. A fluffy meringue creates a sublime texture, while just a little real whipped cream delivers velvety richness. Straining the raspberries is a labor of love (consider delegating this task), but all the work is done well ahead and the results are absolutely worth the effort, guaranteed.Servings: 8 servingsTotal Time: 7 hours (including 6 hours freezing time)Ease of Preparation: ModerateCuisine: AmericanType of Dish: Desserts, Frozen, DessertsHealth: Low Calorie, High Fiber, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes AppropriateIngredients:6 cups fresh raspberries or two 12-ounce packages unsweetened frozen raspberries, thawed1/4 cup confectioners' sugar or Splenda Granular (see Ingredient note)2 tablespoons orange juice1 teaspoon unflavored gelatin8 teaspoons dried egg whites (see Ingredient notes), reconstituted in 1/2 cup warm water according t

This Italian desert is also known as “Bellini mousse”. Use fresh peaces and cool Prosecco wine in summer to prepare this wonderful finish for a romantic dinner - for example for Chinese Valentine’s day (七夕节).

This Italian desert is also known as “Bellini mousse”. Use fresh peaces and cool Prosecco wine in summer to prepare this wonderful finish for a romantic dinner - for example for Chinese Valentine’s day (七夕节).

Made these today because they're good, quick, and someone who is becoming a tad too gaunt could use the calories! I always welcome a chocolate fix. :)Chocolate Mocha Mousse Filled Cupcakes1 1/2 cups all purpose flour3/4 cup unsweetened cocoa powder1 tsp baking soda1 tsp baking powder1/4 tsp salt2 eggs1 3/4 cups granulated sugar1/2 cup vegetable oil1 tsp vanilla1 1/4 cups strong brewed coffee,cooled to room temperatureFilling1/3 cup semisweet chocolate chips1 tbsp strong brewed coffee3/4 cup whipping cream1 tbsp icing sugarGlaze2/3 cup whipping cream1 cup semisweet chocolate chipsPreheat oven to 350 degrees F. Line two 12 cup muffin pans with paper liners, or grease well.In medium bowl, sift together flour, cocoa powder, baking soda, baking pwder and salt.In a large bowl, using electric mixer, beat eggs, sugar, oil and vanilla until creamy. Add flour mixture, beating just until incorporated. Beat in coffee until smoth. Do not overbeat.Fill 18 prepared muffin cups with batter. Bake in p

I bought Stila's Rouge Pots Cheek Mousse (#05 Freesia) on a whim during the August sales at StrawberryNET. And might I say, I definitely did NOT regret it.Description:Revolutionary air-whipped formulaGlides on sheer, blends like a breezeInstantly dries & gives long wearLeaves cheeks blossoming with colorUltra light glass pot is easy to carry aroundMaybelline's Dream Blush Mousse is similar to this, but I'd have to say that I like Stila's cheek mousse a lot better than Maybelline's. First of all, it's a lot drier; i.e. it doesn't feel wet at all on my cheeks. It dried instantly on my cheeks, and blended very well into my loose powder.I'd admit I took a bit of a gamble when purchasing the cheek mousse online, as I didn't really know what Freesia was like. On the website, it looked a like an orange-brown, but when the mousse arrived, it was brown! My first thought was uh-oh, I bought the wrong colour. But when I tried it on, it gave me a very lovely bronzy glow (applied sparingly

Straight from Italy comes Perlier Milk and Fruit Bath Mousse Duo. These two bath creams sound tasty, but are super moisturizing and cleansing and made from blends of natural ingredients. You get both Milk and Strawberry Bath Mousse and Milk and Coffee Bath Mousse. You'll totally want to display the retro-looking milk bottle packaging as well. $22.50. Shop here.

The next "mousse-on-face-not-on-hair" product which I'm going to review today is another product of Maybelline, which is the Dream Mousse Blush.Like the mousse foundation, it was my first time with a mousse blush. I've always used powder blushes, and after using the mousse blush, well, let's just say I'm sticking to my powders.Description:Air-soft formula provides luminous, long-lasting color on cheeks. Glides on smoothly and blends easily for seamless colour and a natural, radiant finish. Air-whipped mousse delivers satin-soft feel on skin. Long-wearing formula will not clog pores. For best results, With your fingertips, pat a small amount of blush onto the apples of your cheeks. Use feathery strokes to blend gently from your cheekbones to your temples. To build colour intensity, apply more blush.The thing with the mousse blush is that it is to be applied after foundation, before loose powder. The colour which I have is the Peach Satin, which is a pretty coral. From first glance,

When Maybelline introduced their Mousse Foundation range, I wasn't all that interested in it. At that point in time, I wasn't wearing foundation daily, so I never thought to try it out. It was only when they came out with their White Stay version, that I thought I'd give it a go.Description:One Step For All makeup! Revolutionary whipped and whitening formula provides an air-soft, perfect matte finish coverage, with a weightless feel.Breakthrough technology with flexible, silicone polymers help prevent caking, and settling into creases and lines in the skin. Colour pigments give superior coverage that blends effortlessly, imparting a soft, natural-looking, even-toned result. SPF24PA++ keep your skin perfect under sun. Long-wearing formula will not clog pores. With herbal moisturizing factor and Vitamin C which suitable to use in autumn and winter. The mousse foundation comes in a rather heavy glass jar, which is different from the foundations I've used.Being a now-regular liquid fou

Whisk (with a mixer) 3 eggwhites with a pinch of salt stiff in a very clean bowl. Melt 200g plain chocolate au-bain marie. Whisk 3 eggyolks and 60g caster sugar until it has a smooth mixture. Whisk 250ml whipcream fluffy. Add the eggyolksmixture to the melted chocolate. Mix this with the whipcream (just with the mixer it goes very fast). Then spoon this gently through the stiff eggwhites. Put this mixture into nice glasses or bowls, cover it with clingfilm and put it in the fridge for about 3 hours. Finally you van enjoy your chocolate mousse!

Daim is a Swedish chocolate bar which I like very much. It is a thin bar, covered with a thin layer of milk chocolate. Crunchy, because inside the milk chocolate layer, there is hardened caramel. The caramel is not enjoyed by everyone because it has a tendency to get stuck between the teeth. However, Daim works very well in desserts.I believe Daim can be purchased in other countries too, for instance Denmark, Finland, France, Germany, Norway and United Kingdom. If there is an IKEA store near you, there might also be a Swedish food market, where you are able to purchase the Daim bars. Perhaps they sell the Marabou milk chocolate brand too. I use that brand for this chocolate mousse recipe.Anyway, there is always the possibility of ingredient substitution.INGREDIENTS:serves 4-6* 200 g of Marabou or other light milk chocolate* 3 organic free-range egg yolks* 3 dl (300 ml) whipping cream* 2 Daim barsDECORATION:whipped cream, chopped pistage almonds, chopped Daim bars, finely grated orange

{Will be editing this post. Having orientation activities at 6.30pm. I thought I could finish this entry before I go. Mana tau the Blogger so damn slow one la.}Price : RM9.80Weight : 57g Found : Isetan KLCCSimilar to the Fromage Chocolat, this box is seriously ridiculously priced la. There are only 8 individually packed cake cubes, each topped with chocolate mousse and covered in milk chocolate. :9 This is somewhat better than the Fromage Chocolat, though I still say the same thing - I'll not buy it a second time. >.

Esta receta ya la puse, pero como parte de otra. Me la han pedido porque es difícil de encontrar y no aparece en el buscador, así que la pongo solaIngredientes (para dos personas) : 2 naranjas grandes (yo tenía solo de las sanguinas, pero queda mejor con naranjas normales -que no sean demasiado ácidas) 1 huevo 6 sobrecitos de edulcorante en polvo (o dos cucharadas rasas de azúcar) Una cucharadita rasa de harina Exprimimos las dos naranjas con cuidado de no romper las cáscaras. Con una cucharilla y mucho cuidado quitamos lo que quede de la pulpa de las cáscaras (con habilidad podemos quitarle la piel blanca que sale de una vez), las lavamos muy bien y reservamos. En un cazo, ponemos el zumo, la yema de un huevo batida y la cucharadita de harina. Batimos todo con las varillas para disolver la harina y ponemos al fuego bajito moviendo de vez en cuando hasta que espese. Sacamos del fuego y dejamos enfriar. Batimos la clara a punto de nieve. Echamos sobre la cr

Ingredienti:300 gr di panna fresca, 1 vaschetta di lamponi, 100 gr di zucchero, 6 gr di colla di pesce in fogli, 50 gr di alchermes oppure liquore ai lamponi, zucchero a velo.Preparazione:Mettete i fogli di gelatina in una terrina, copriteli d'acqua a temperatura ambiente e lasciateli immersi per 10 minuti. Quando saranno diventati morbidi, sgocciolateli bene, strizzateli delicatamente e trasferiteli in un pentolino con il liquore. Cuocete il tutto a fiamma bassissima e mescolando, fin quando la gelatina si sarà sciolta completamente. Sciacquate molto velocemente i lamponi e asciugateli, adagiandoli su alcuni fogli di carta assorbente, poi passateli attraverso un colino, aiutandovi con una spatola raccogliete la purea in una ciotola ed eliminate i semini rimasti nel colino. Unite alla purea di lamponi la gelatina sciolta nel liquore e lasciate raffreddare a temperatura ambiente. Quando il composto di lamponi inizierà ad addensarsi, incorporate la panna già montata con lo zucchero:

I've been feeling exhausted lately and literally tired almost all the time. I'm sluggish and feeling rather frumpy... my skin is not glowing and supple, and I know it's time to step up to the plate to lower the carbs and cut out the sugar again. I'm a full supporter and firm believer in the Atkins way-of-eating but I admit that I don't follow it as a way of life... yet. I've got a story

Aguas turbulentasEmpiezo mis vacaciones, pero en la cocina y en el hogar no existen. El mes de julio, no lo diré muy alto para que no me escuche M, no me gusta lo más mínimo, un ajetreo tremendo. Primero, bolsas y más bolsas, de aquí para allí, Ferrolterra y Boiro; después, el viaje, que se disfruta más a la vuelta, con los recuerdos. Suelen ser agotadores. No me gusta julio, menos si es lluvioso…Las visitas a las respectivas familias acostumbran a ser poco liberadoras, unas más que otras. Más programación, horarios, si no comes (casi) se te echan encima, si llegas tarde, también. Siempre dando explicaciones por y para todo, el adulto deja de existir para pasar a ser el/la hij@. Ahora sólo quiero estar solo, durante unos cuantos días, 365, por poner un ejemplo. Que descanse un poco la cabeza, sigo cansado de “vivir para”. ¡Quiero esa isla desierta!, a ella no me llevaría nada, casi nada: unas zapatillas de deporte, un libro (a escoger), un poco de papel y unos lá

Prep and Cook Time: 20 minutes; chilling time: 3 hours Ingredients: 5 oz dark organic chocolate 8oz extra firm silken tofu 3 TBS Florida Crystals sugar 3 egg whites Directions: Melt chocolate and sugar together in a double boiler stirring constantly.Puree in blender chocolate, sugar and tofu. You have to stop once in awhile to scrape the sides of the blender with a rubber spatula. Transfer chocolate mixture to a bowl scraping blender well to get it all.Beat egg whites to a semi stiff peak in a separate bowl. With a rubber spatula, fold egg whites into chocolate, tofu puree 1/3 amount at a time. Be careful not to over mix. Refrigerate for about 8 hours for best flavor and texture.Serves 4Healthy Cooking Tips: Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and li

I read a lot of good reviews about this mousse blush before it came into Malaysia and managed to get my hands on it to try. This is a mousse based blush, similar to that of Stila’s mousse blushes. It comes in a heavy glass pot with the colour of the cap representing the colour of the blush inside. Its too bulky and heavy to travel with and the contents can shift in transit. There are many colours available overseas, but when I checked at Guardian here, we have only about 4 colours available. This mousse blush is not to be confused with the Dream Matte Mousse foundation also by Maybelline. The texture and concept is the same, but this blush is not matt. The colours have some slight shimmer to them which is useful in a blush to add texture. When you open the pot, you’ll find the coloured mousse inside. It feels soft and springy to the touch - rather like that of a sponge cake. You tap your finger on the blush and then apply to your cheeks as you would a cream blush. As with

Ingredientes: Para la mousse: - 300 gramos de dulce de leche- 400 gramos de nata para montar- 5 hojas de gelatina- 4 claras a punto de nieve Para la base: - 12 bizcochos de soletilla- 75 gramos de mantequilla Para la cobertura de chocolate: - 175 ml de nata liquida- 200 gramos de chocolate de cobertura- 25 gramos de azucar Elaboracion: La base: Desmigar los bizcochos y mezclar con la mantequilla fundida hasta que quede una masa homogenea. Extender bien por toda la base de un molde desmontable de 24 cm. La mousse: Remojar en agua fria las hojas de gelatina. Calentar en el microondas una parte del dulce de leche y disolver en él la gelatina. Mezclar con el resto del dulce de leche. Montar la nata y añadirla delicadamente para que no se baje. Montar las claras a punto de nieve y añadirlas, tambien muy suavemente. Verter la mezcla en el molde y dejar en la nevera hasta que cuaje (cómo minimo 2 horas). La cobertura de chocolate: Calentar la nata y el azucar en el microondas