14 February 2018

Passionfruit Mousse (Mousse de maracuya)






I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this  passionfruit  dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen  passion fruit  pulp and can be used when you need.

 I am really impressed  how  many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have  the patience to wait. It is better to do it at night and it will be ready for the other day.


I noticed  Yotam Ottolenghi  ( an amazing chef) in his book "Sweet " has many passionfruit recipes  he is a really genius in pastry and desserts.
 You can find his last book in Amazon UK . or Amazon.com.


Source : Recipe plus




Ingredients

4 eggs separated
300 grams (12 oz) passionfruit  frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water


Method

Cut 3-13 inch pieces of foil.
Cut  in half  lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4  cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about   5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil. 
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast. 











Roses and basil  from my yard






en español

Mousse de maracuya















8 February 2018

Courgette,basil & tomato soup (Sopa cremosa de zapallitos y tomates)









I've said it before when I post soups: 
I love soups, especially vegetables soups. This courgette and tomato soup was delicious. and it usually reaches me for two days. 
I eat soups almost all year round.
For two days I keep  in a tupper on fridge  but it can also be frozen.
To this recipe I added basil cause I love it.





(Mini basil, sweet basil and purple basil in pots)







Ingredients

2 tablespoon butter
2 or 3  green onions chopped
3 medium courgettes or zuchini
2 medium tomatoes chopped
2 tablespoon plain flour
1/2 teaspoon turmeric
1,5 liter vegetable (or chicken) stock from cubes
1 tablespoon basil chopped
Crusty bread to serve (optative)


Method

Melt the butter in a large pan  add the green onions and zucchini in slices and cook for 5 minutes on a medium heat, stirrimg occasionally .

Add the tomatoes and flour with some water. 
Cook by a couple minutes always stirring around to stop the flour from becoming lumpy .
Add the turmeric and veggie stock, cover and simmer for 30 minutes.

Puree  in batches  with a stick blender or food processor. . Then see if you need add some water to the soup (I love thick texture).
Taste for seasoning and adjust if you need some salt.
You can sieve too for more smooth texture but really I didn't.

 Serve if you like with crusty bread and some chopped basil.



print recipe here


Mini basil  in tea  cup







en español
Sopa de zapallitos con albahaca y tomates











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