Hello again

This is the Dessert I am going to serve on Easter Meal!
It is very delicate and so nice.


Name of Recipe:

WHITE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CROCANT



Number of People:  6

Ingredients:
 
For the crocant:
20 grams of butter
60 grams Sugar
60 grams of sliced almonds

For the Raspberry Sauce:
300 grams of Raspberries (frozen)
40 grams Sugar

For the Mousse:
100 grams White Chocolate
100 grams of cream
250 grams of Quark Cheese


Preparation:

The crocant:
Melt the butter in a small frying pan
Place the sugar and when it becomes transparent add the almonds.
Stir until the color you want! Allow to cool.
Note that this process is very fast.
Put aside

Raspberry Sauce:
Place the raspberries and sugar in the Thermomix and mash slightly!
Cook 5 minutes at 100 º - Speed 2
Put aside


The Mousse:
Place the chocolate in Thermomix and program - 7 seconds / Speed 10
Add the cream and program -  4 minutes / 37º / Speed 3
Now Add the cheese and program -  1 minute Speed 5

Now just divide the mousse in to glasses and put for 1 houre in  the Cold - then put the sauce on top and the almonds....................... Unspeakable !!!!!!!!!!!

Not wanting to be pretentious to say that this is the most delicate and interesting Desserts I've ever had!
I hope you like it to!

I adaptet from this one http://www.wunderkessel.de/forum/nachspeisen-sa-ayes-cremes-mousses-etc/3847-weiaye-mousse-himbeersauce-foto-beitrag-68-a.html


Tips/Hints:
This Dessert is great to prepare the day before if needed...........

Regards
isi

members' comments

Thermomixer - Thanks Isi - think you could even use mascarpone cheese instead of the quark.  Certainly an impressive little number.

Hello

I found a beautiful Cross Bun Recipe -one of the ingredients are 40g mixed peel 
Could someone explain me what this is???
Thank you
isi

Hello

Almonds are mandatory here in Portugal at any Easter table:
Chocolate or Sugar in any variant!

These are my favorite:

ROASTED ALMONDS - EXTRA CRISPY



200 g of almonds (or nuts)
10 g butter
90 g brown sugar
1/2 teaspoon cinnamon
Pour into the TMX - put on measuring cup and program -  8 min/Varoma/ / level 1
Now introduce 10 gram Water (not more)  - put on measuring cup and program another - 12 min / Varoma / / level 1

Place on a baking sheet with parchment paper, and distribute.
Put inside Preheated oven (180º) approximately 15-20 minutes -  sometimes after 10 minutes mix with a spatula a Little bit.
Almonds should be pretty brown.


Also works with dual volume

Oh this is so jummiiiiiiiii
 Regards
isi

Hello!!

Today I will put a biscuit recipe that is much appreciated here at home!

MADELEINES OR BEAR PAWS  This recipe makes 12 Paws.



Ingredients:
80 grams sugar
Zest of 1 lemon or 1 orange
2 large eggs
1 pinch salt
90 grams Flour
100 grams butter (melted)
Powdered sugar for dusting


Preparation:

Put the Sugar in the TMX - 15 sec / Level 9
Add the lemon or orange peel skin added - 15 sec - Level 9
Now the eggs and salt to - Butterfly / 4 min / stage 4
Add flour-12 sec / level 3
Add the melted butter, - 10 sec / step 2

The dough should rest for some time in the refrigerator so the Madeleines rise beautiful and fluffy!  So they will get the characteristic elevation in the centre!! When in in hurry I leave the mass a minimum of half and hour in the fridge - but no doubt as longer you leave it there better!!   Once I left it from one day to the other and I must say the were marvellous!
Any cupcake form serve  perfectly - they simply can not be filled completely!

Grease the Madeleine Form and fill with the Dough.




Bake at 180º for 10-15 minutes until golden brown but be careful because all ovens are different - Don´t let them be dry!!!!



Let cool slightly and remove from the form.

In the end you may sprinkle with powdered sugar

Regards
isi

This recipe makes 12 madeleines, Isi has doubled the recipe to get 2 trays as shown. - JD Moderator

Members' comments
JD - I made them with plain flour plus 1/4 tsp baking powder and they turned out just like isi's although my dough didn't look as runny as hers, I just dolloped a tablespoonful in the middle of the mould and it found it's way to the edges during baking.  Had the little bump on the top too so was very happy with them.
Mine were perfect. I only rested them in the fridge for 1/2 hour then froze most of them so that we wouldn't eat them all the first day as I wanted to be able to pull some out when we had visitors.  Did just that yesterday and they were as good as the day they were baked.

Made these last night using the zest of an orange as I remembered how nice they were and my tray has only been used once.
I used SR flour this time and again rested for 30 minutes before baking - not in the fridge because it was cold enough in the kitchen.
These are really nice, the darker ones weren't as dark as they appear and are now all in the freezer (apart from the obvious missing madeleine).  I'll dust them with icing sugar before serving.

winosandfoodies - I made these this week and was disappointed as they were quite heavy. I made the mixture the night before and left it in the fridge overnight. I have made Madeleines before using a Susan Loomis recipe from her book Tarte Tatin with a lighter result.

stacelee - Try dipping them in chocolate, just the tips.  YUM.  They look great also if you dip them in dark then in light chocolate.  There is a lovely cookbook called We Love Madeleines that is available as a Kindle book...it has some great recipes in it.

ES - I thought  I had the correct tin too, but when I pulled it out of the cupboard, I realised it was just a patty tin with Madeleine like stripes in the bottom. I didn't let that put me off though and made a batch. The kids don't care that they are not quite the right shape and are hoeing in to them. They were very easy to make and I'm sure that I'll be making them again.

snappy - I can't believe these don't get more notice, the recipe is so easy and turns out perfect each time!  Classic Isi!  People are always so impressed when I bring these but they are actually easier than cupcakes and they don't need to be iced!
I love this recipe, I always make a double quantity as they go so quickly.  They are perfect for morning teas or school cake stalls and are such a great alternative to cupcakes - love not having to ice them! It's a foolproof recipe and worth buying a Madeline tin for - I now have four because of this recipe.

Cookie's tin is not a non-stick tin so this advice was offered by Trudy.
Cookie, try this next time you make them.  Melt some butter and paint the pans.  Then leave the butter to go solid before you put the mixture on top.  I was told this by a friend who had been to a cooking school in France and it works every time for me.

Wonder - I made a single batch of these and left for about 5 hours in the fridge before cooking after dinner. I sprinkled with sugar and served with cut up strawberries. I didn't get a photo and didn't eat any myself but they were all gone in about 5 minutes so guessing they tasted good. The recipe was very easy to make and being able to make in advance makes them easy to bake fresh if you know you have visitors coming. Think I will try to fill them with lemon butter next time.

Hello!

This time something different!
I got it from a great blog called no soup for you http://nosoup-foryou.blogspot.com/2009/04/pao-de-leite-com-chocolate.html
Super for all ages, with butter or nutella ..... njam njam. So here it goes:

Black and White Roll



250 gram milk
1 teaspoon salt
75 gram butter
75 gram sugar
500 gram of plane flour
24 gram of fresh yeast
20-30 grams Cocoa (according to taste - if it is a pure Cacau may be bitter!)

Milk, salt, butter, sugar - all in the TMX - 1 min. -  37 º - Stage 2
Now, yeast and flour - 20 sec. - level 6 - then 3 min. - level

Remove half of the dough from the TMX and add the Cacau and some milk (not to much) to the rest and program another 1 min.-level .
Ready

Now form 2 ball and let them rise in a warm place.


After that make  2 rectangles and roll  one above the other nicely.



Let the roll rise again. and then bake in preheatet oven (180º) 20 - 30 minutes!
Dont forget to put something wit water inside the oven....


Be careful!!!!
This roll should not be eaten warm because it will not last long.... 

Hello!!

This is a deliciouse and Beautiful Cake - my husbands favorite.
We love this one very much here at home.

ROSE CAKE



Mass

• 550g flour
• 20g  fresh baker's yeast (or 1 sachet powder)
• 2.5 dl milk (250 ml)
• 125g butter
• 2 eggs
• Salt

Filling

• 125g butter
• 125g Sugar
• 125g ground almonds

Syrup

• 390g of water
• 180g sugar
• 1 vanilla pod


Preparation

Pour the milk into the TMX: 3 min - LEVEL 1 -   50º.
Stir in the yeast: 10 sec - level 4; and butter: 15 sec -  level 4.
Add the flour with salt: 20 sec- level 6.
At speed 3 and the machine in motion, add the eggs and beat 3 minutes - level
Let the dough rest in the TMX for 30 to 40 minutes or until doubled in volume.

Take a spring form (diameter 26cm) with baking parchment.
Extend the dough, sprinkling with flour the counter and begin to work it.
With the help of rolling pin form a rectangle.
Brush the rectangle with melted butter and sprinkle over the almonds mixed with sugar.
Begin rolling the dough with filling. Wrap it on the smaller side, resulting in a greater length of roll.

With a sharp knife trim the ends and divide it into equal parts.
Normally I make 9 but in this one only 8.
Put one in the center of the form and the other (7 in this case) around it with a bit distance.
Let rise 30 minutes.

Bake when the roses ocupy the whole space and put pressure on each other in Preheatet 180º oven.

While processing the 2nd Fermentation you can make the syrup:

Place all ingredients in the TMX - 20 min, temp varoma - level 1
 
Place the cake on the servingplate  and drizzle with the syrup.

Ohhhhh   that is soooo great!!

Hope you like it as we do.

  :-*isi

members' comments

CP - Lovely cake isi, lots of mmn mmns.

sourpuss - Isi, I have been looking at a few of your recipes and they all seem wonderful. Yesterday, I made this rose cake - made the filling with ground hazelnuts and a bit of thermomix grated dark chocolate and it tasted really very good, not at all difficult to make and it looks very impressive too. My food critics here at home gave it the thumbs up! Thank you very much for the recipe.

Hello once again

This bread is so delicious for its texture and flavor!
It is one of my favorites - and a very strict rule here at home:
The first slice must always be MINE.  Crunchy ............ oh heavens, an event!

Here goes:

BUTTERMILKBREAD (for 30cm pan loaf)


600g flour (I normally use 300g Rye and 300g wheat flour) - imagination is the limit - use what you like more!!!
300 g Buttermilk
250 g of water
30 gr fresh yeast
2 tsp salt
2 teaspoons balsamic vinegar

Put all the ingredients in the TMX and programm 7 minutes 

The dough is a little liquid thats normal but if it seems too runny just add a little more flour!

Put the dough in a greased and Flowered Loaf Pan (30cm) and let it rise until it gets double.

Put in prehated 240º Oven for 10 minutes and than put the temperatur down to 200º for 35 minutes!
Dont forget to put a dish with water inside the oven - VERY IMPORTANT

When there are 5 to 10 minutes to finish usually take the form of the bread and let it like this the rest of time!


I hope you like this one too - it really is soooo crispy on the first day and very nice next days too!

Hello

Today I made a wonderful cake. In addition to being original it is very light and fluffy.
Here it goes:

Recipe Name:
 
ZEBRA CAKE
 


Ingredients
5 Eggs
1 / 8 l Warm Water (125 mls)
1 tablespoon rum
250 grams Sugar
1 packet of vanilla sugar (I use allways 2 teaspoons homemade )
1 / 4 l Oil  (250mls)
375 grams of flour
2 teaspoons of Baking Powder
2 tablespoons Cocoa powder

Preparation
Separate eggs into yolks and whites.
Reserve the yolks
Whisk the egg whites with 2 tablespoons Sugar (take from the 250 grams!) - 5 minutes - level 3 -  50 º (with butterfly)
Reserve.

Remove the Butterfly.
Put the Yolk / Sugar / Water / Rum / vanilla sugar in the Thermomix -  4 min. / level 4
At the last minute put the oil on top of the cover with the measuring cup on so it drips slowly into the Thermomix.
Finally place the flour and baking powder and mix vel 1-2-3-4-5 / 1-2-3-4-5.
mix in the whites with spatula

Remove half of the mix and leave aside.

Add the cocoa in the remaining Mass and mix on level 3.

NOW:
Grease a pan with butter and sprinkle with breadcrumbs.
Place a tablespoon of mass in the center then (with a nother) a Tablespoon of the other colored Mass direkt  overr the first one - CAUTION DO NOT SPREAD IT GOES  ALONE it will slip slowly!!!!!!

1 tablespoon light / 1  tablespoon dark  ......
It is very important that each mass has its own spoon!




Bake the cake at 180 degrees for about 40-50 minutes. All ovens are different!!!!
Everything depends on the size of the Form
If wider bake faster if closer is a little more!
Do the test with the straws in the center !!!!


Hope you like it!!
Byeeeee
isi

members' comments

VHJ - my boys pronounced it "superb". It really is very impressive to look at. My chocolate wasn't as dark as yours but I think it's time I invested in a better quality cocoa. Thanks for another great recipe Isi.

fruity - I made this (or a version) of this today, got interrupted after whipping the eggs whites and forgot to reserve them so added  the next ingredients in with it, batter worked brilliantly. Had enough to fill a spring form cake pan and 6 texan muffins, worked brilliantly apart from volcanoing at the top of the spring form pan, will cut it after tea for the boys 'zerters . The muffins have been given the thumbs up by the painter and the 4 (almost 5) old. I though I would do this for his birthday cake in a large rectangle and cut to ice it. Would be a huge surprise for the kids to see when it is cut.

Chookie - Made this ages ago.  Gave the GC a dish and spoon each and they formed the cake. Loved it.

Janie-123 - what are the measurements of water and oil 1/8 of what?? and 1/4 of what???  Just tried making this and my batter was not right at all.  I think as I had the wrong measurements.  Also, what should the egg whites be like at the end of whisking them with butterfly???  Mine seemed very warm and cooked almost, not like whisked egg whites???

fruity - I made it as 1/8 litre (ie 125ml) and 1/4 litre (ie 250 mls) and mine worked beautifully.