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GRANADILLA MOUSSE


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A fruity cool dessert mousse using BAKERS Boudoir® biscuits. Serve icy cool in champagne glasses for a stylish and velvety summer dessert.

Serves 8

 

ingredients

2 x 115 g cans of granadilla pulp

100 g white chocolate, melted

16 BAKERS Boudoir® biscuits

10 g sachet (15 ml) powdered gelatine

6 eggs, separated

200 ml castor sugar

5 ml grated lemon rind

30 ml lemon juice

250 ml cream

 

instructions

  1. Scoop at least 15 ml pips out of the granadilla pulp and add them to the melted white chocolate. Set the remaining pulp and pips aside. Now, dip each BAKERS Boudoir® biscuit into the ‘spotty’ white chocolate, leaving one end of the biscuit clean.
  2. Place them on a baking sheet to set.
  3. Cover the gelatine with cold water and set aside to sponge. Place the egg yolks in a glass or steel bowl and add the reserved granadilla pulp, 125 ml of the castor sugar, lemon rind and lemon juice.
  4. Place the bowl over a pot of water simmering on medium heat and beat continuously until the mixture is hot, thick and creamy. Remove from heat, transfer to a clean mixing bowl and stir in the sponged gelatine. Set aside to cool.
  5. To complete, beat the cream until stiff and fold it into the cooled egg mixture. Beat the egg whites into soft peaks and add the remaining sugar gradually while continuing to beat until the mixture is thick and glossy.
  6. Lightly fold it into the mousse mixture and then spoon into 8 Martini-style glasses. Place in the fridge to firm for about 4 hours before serving with the chocolate-dipped biscuits perching on the glass rims.

boudoir







oor

‘n Koel vrugte nagereg mousse wat BAKERS Boudoir® beskuitjies gebruik. Bedien koud in sjampanje glasse vir ‘n stylvolle and jeweelagtige somers nagereg.

Lewer 8.

 

bestandele

2 x 115 g blikkies grenadellapulp

100 g gesmelte wit sjokolade

16 BAKERS Boudoir®beskuitjies

1 x 10 g sakkie gelatienpoeier

6 eiers, geskei

200 ml strooisuiker

5 ml gerasperde suurlemoenskil

30 ml suurlemoensap

250 ml room

 

instruksies

  1. Haal 15 ml van die pitte uit die grenadellapulp en voeg dit by die gesmelte wit sjokolade. Sit die orige pulp eenkant. Doop die helfte van elke BAKERS Boudoir® beskuitjie in die gespikkelde sjokolade en sit hulle op ’n bakplaat om te stol.
  2. Gooi net genoeg koue water oor die gelatienpoeier om dit te bedek en sit dit eenkant om uit te swel. Plaas die eiergele in ’n bak wat teen hitte bestand is. Voeg die res van die grenadellapulp by, 125 ml van die strooisuiker, die suurlemoenskil en -sap.
  3. Plaas die bak oor ’n kastrol met kookwater wat oor matige hitte prut. Roer aanhoudend totdat die mengsel dik en romerig is. Verwyder van die hitte en gooi dit oor in ’n skoon mengbak. Roer die uitgeswelde gelatien by en sit eenkant om heeltemal af te koel.
  4. Klits die room styf en vou dit in die mousse-mengsel. Klits nou die eierwitte saam met die orige suiker styf en vou dit liggies by die mousse-mengsel in. Skep die mousse in 8 mooi glase en verkil tot gestol, ongeveer 4 ure.
  5. Garneer met die gespikkelde beskuitjies net voor opdiening.

boudoir








mayelana

I-dessert mousse enezithelo nama bhisikidi e-BAKERS Boudoir®. Idliwa ibanda qa ifanelwe uku phakwa emagilasini e-champagne.

Ungadliwa abantu abangu 8

imqobelo

2 x 115 g ama thini eginindela

100 g ushokolethi omhlophe oncibilikisiwe

16 ama bhisikidi e-BAKERS Boudoir®

10 g phakethe (15 ml) uphawuda we-gelatine

6 Ama-qanda ahlukanisiwe

200 ml ushukela ocolisekileyo

5 ml Ikhasi lalamula elikhuhluziwe

30 ml i-jusi yalamula

250 ml ukhilimu

 

isiyalelo

  1. Ketha izinhlamvu ezu 15 ml zaginindela uwafake kushokolethi oncibilikile. Beka uginindela nezi hlamvu ezisele eceleni. Cwilisa ama bhisikidi e-BAKERS Boudoir® kushokolethi, shiya icala lasekucineni lingenawo ushokolethi.
  2. Wabeke endishini yoku bhaka. Songa i-gelatine ngamanzi amancane uyibeke eceleni. Faka izikhupha zamaqanda eglasini noma endishini yesimbi ufaka uginindela lona obuwu beke eceleni, 125 ml ushukela ocolisekileyo, ikhasi lalamula elikhuhluziwe ne jusi ya lamula.
  3. Beka indishi phezulu kwe dishi enamanzi a zwayisayo emlilweni ophansi uphehle kuze kushise, kube uqweqwe kube ukhilimu ojiyile.
  4. Susa emlilweni, faka kwenye indishi uhlanganise ne gelatine. Beka eceleni kuphole.
  5. Ukuqeda phehla ukhilimu uqine uwu songe emaqandeni apholile. Phehla amantshu amaqanda abe isithole uhlanganise no shukela osele kuze kube uqweqwe olubushelezi.
  6. Songa zonke izinto ndawonye ufake emaglasini awu 8 afana nawe Martini. Faka efrijini ama hora awo 4 phambi koku phaka nama bhisikidi a cwiliswe ku shokolethi abekwe emceleni.

boudoir







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