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Poppy biscuits decorated with tuna mousse

Poppy biscuits decorated with tuna mousse


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For tone mousse:

Drain the tuna well in oil, put in a bowl, along with the fluffy cheese and finely chopped parsley. Mix everything with a blender until it becomes a paste.

For biscuits:

We put the flour in a bowl, the soft butter at room temperature, the 2 yolks.

Grate the Parmesan cheese on a small grater, add it to the bowl, together with the poppy seeds.

Knead until a homogeneous dough is obtained. If the dough is too thick, add 1-2 teaspoons of cold water.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Powder the work table with flour, put the dough, flatten it with a rolling pin and spread it on a sheet about 7-8 mm thick, which we cut with a round shape or a small glass.

Put the biscuits in an oven tray lined with baking paper, leave for 15 minutes until slightly browned.

Allow to cool completely, then garnish.

Good appetite!




Homemade goodies


  • 3 eggs
  • 3 lg sugar
  • 1 lg topped with cocoa
  • 2 lg flour
  • 1/2 sachet baking powder
  • 2oo g white chocolate
  • 150 g liquid cream
  • 200 g sour cream
  • 1 sachet of gelatin
  • 2oo g milk chocolate
  • 150 g liquid cream
  • 200 g sour cream
  • 1 sachet of gelatin
  • 200 g dark chocolate
  • 150 g liquid cream
  • 200 g sour cream
  • 1 sachet of gelatin

35 comments:

Can you tell me what sour cream you used? You mean, like, saltines and their ilk, eh?

This comment has been removed by the author.

Hello, one question please: the cream used for mousse cream is normal cream or sweet cream, for cooking, etc.? Thank you.

Hello! I used normal cream from the market for the pancake.

This comment has been removed by the author.

Delicious. Thanks for the recipe and the suggestive pictures.

Thank you and we are glad you liked it.

Hello, I also have a question: how do you make popcorn and leaves for decoration? I understand that from the Neapolitan but how?

Hi! Those floeicelele are not made by us: D, they can be bought from Dr. Oetker.

Hi! What size is the shape of the cake you made it in?

Hi. I would also have two questions: 1. What gelatin did you use?
2. If I used gelatin sheets, how much would I need for each cream?

I used Dr. Oetker's gelatin. Unfortunately, I don't know the answer to the second question because I've never used gelatin sheets. Success!

Gelatin sheets are not good, they do not harden the product, Dr. Otker's granules are much more effective and a sachet of 500 gr composition is used!

It comes out a little sour. I think it's because of the sour cream. maybe the cream should be used for cooking, not the pancake.

This comment has been removed by the author.

What is the phase with the detachable ring?

It is a cake tray with removable walls. Here I used only the walls, but the cake goes straight into the tray, not necessarily on a plate. It is better (easier) to use such a tray, because we no longer have to use food foil to cover the tray and because the edges of the cake come out straight. I hope I helped you :)

question..how much baking powder is put on the counter? I can't find it specified..thank you

I apologize, I did not notice that I omitted this. Half an envelope of baking powder, it works even less.

sugar is not added to creams is enough as it contains whipped cream and chocolate.

Yes, that's enough. The cream has no sugar at all. The whipped cream may be a little sweet, but it depends on the brand.

hello .. what cream did you use to garnish on top?

I used a fatter cream in which I also put whipped cream hardener, as well as you can use whipped cream

Hi. I have a request: can you say exactly which brand of cream and which brand of whipped cream you used? because someone said it came out a little sour because of the sowing and maybe it would be better sowing for cooking. the taste of the different cream pies differs a lot. thank you.

I honestly don't know how it turned out sour. I made this recipe many times with different creams and it came out. I did not always use a certain brand, only a cream with 20% fat, and as liquid cream I used hula or hair.

Hi, can you tell me what the consistency of the cream is, it's softer than a mousse or stronger, thank you.

I don't understand exactly what you mean. As softer as a mousse, it is mousse cream. When it has not yet hardened from the gelatin, it has the consistency of a more liquid cream.

If someone were more attentive to the recipe posted, they would notice that it does not make sense how to make chocolate creams. What is the point of melting the chocolate together with the liquid cream and then struggling to beat the cream and incorporate it. Also, the inaccurate and inaccurate way of accomplishment does not lead to anything certain. I tried the recipe twice. The first time I said I was an idiot, and that's why the mouse doesn't come out properly. Then I realized that the procedure and quantities are not correct. So I "prepared" myself on the go.
I suggest you think responsibly when you post some nonsense recipes. It's a shame so much waste of quality ingredients!

And we wondered why liquid cream should be melted with chocolate and then beaten the cream separately. It really doesn't make sense, but I followed the recipe as it is. First I looked for other recipes and they all do the same, and I can say that it always came out and I did it many times exactly as it says here. The procedure may not make sense, but what are the quantities?


Just cooking!

It is a special cake in appearance due to the two layers of mousse (one with white chocolate, the other with milk chocolate) and with a wonderful taste!

  • 4 eggs
  • 165 gr. sugar
  • 130 gr. flour
  • 1 baking powder
  • 35 gr. cocoa
  • 4 lg. the water.
  • 2 eggs
  • 4 lg. sugar
  • 2 lg. starch
  • 350 ml. milk
  • 100 gr. White chocolate
  • 15 gr. gelatine
  • 250 ml. liquid cream
  • vanilla essence.
  • 2 eggs
  • 4 lg. sugar
  • 2 lg. starch
  • 350 ml. milk
  • 100 gr. milk chocolate
  • 15 gr. gelatine
  • 250 ml. liquid cream
  • rum essence.
  • 4 lg. sugar
  • 1 sachet of cappuccino
  • 1 cup water
  • rum essence.
  • 500 ml. liquid cream
  • 100 gr. Chocolate.

Meanwhile, we take care of the white chocolate mousse: put the eggs, sugar and starch in a saucepan,

and place on a steam bath, stirring constantly until it thickens.

The gelatin dissolves in cold water to cover it.

Melt the white chocolate on a steam bath,

then pour over the cream

and mix, then leave to cool.

and cooled, cut into two sheets.

Pt. the sugar syrup caramelize, add water and cappuccino and boil until all the sugar has melted, then add the rum essence and remove from the heat.
Place the first sheet of worktop on a plate where you put a frame (if you make it round, put the ring of the shape in which you baked the worktop) and syrup with half the amount of syrup.

Melt the gelatin on a steam bath, then add it to the chocolate cream, then mix the cream with the whipped cream.

The resulting composition is poured over the counter and leveled,

then refrigerate.
Milk chocolate mousse is prepared in the same way as white chocolate mousse,

pour over white chocolate mousse (which has hardened in the meantime)

Place the second syrupy countertop sheet on top

and let cool for a few hours (I left him overnight).
It is decorated according to the imagination. I decorated the edges like this (I saw this model in Lissa),

but when I had to decorate it on top I ran out of time, cream and imagination.


Ingredient:
400g dark chocolate
200g butter
50ml coffee
210g powdered sugar
3 eggs
75g flour
1lg baking powder
2lg cocoa
100g white chocolate

Melt the dark chocolate together with the bain-marie butter. Separately, beat the eggs with the powdered sugar until a hard cream is formed. Add the chocolate and coffee mixture.
Mix the flour, baking powder and cocoa and gradually incorporate into the rest of the egg and chocolate mixture.
After adding the composition to the pan, break the white chocolate into pieces and place the composition on top.
Bake for 30 minutes at 180 degrees.


Preparation Cake with chocolate and coffee mousse:

Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.

Separately rub the yolks with the oil and rum essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition.

Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

We pour the composition in a tray (18 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.

Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.

Chocolate mousse:

Gelatin is hydrated in cold water, enough water to cover the gelatin.

Pour half of the amount of whipped cream over the broken chocolate and melt over low heat, without boiling. Set aside, leave to cool, incorporate the gelatine, then refrigerate until the chocolate cream cools very well and begins to harden.

The rest of the whipped cream is mixed until it becomes fluffy. Mix the chocolate cream a little, until it becomes homogeneous, then add the whipped cream and incorporate it, mixing lightly with a spatula, with movements from bottom to top. It is flavored with rum essence.

White chocolate mousse with coffee it is prepared like dark chocolate, only at the end we put the ness dissolved in very little water instead of rum essence.

In the tray in which I baked the top, place the top in syrup with a little milk mixed with Nesquik, then the chocolate mousse. Put it in the freezer for a few minutes, then put the white chocolate mousse with coffee on top. Refrigerate for a few hours, until the creams harden enough.

Champagne jelly:

Gelatin is hydrated in cold water, enough water to cover the gelatin.

Put the champagne in a saucepan and heat over low heat until it reaches a bearable temperature at your fingertips. Add the gelatin and mix well until it dissolves. Set aside until cool, stirring occasionally.

When the jelly composition has reached the consistency of a syrup, pour it into the tray over the white chocolate mousse with coffee. Let it cool again.

Measure a strip of baking paper, as long and wide as the edge of the cake. Put the melted chocolate in a posh to which a round and thin tip has been attached and decorate (scribble?) The strip as you like.

Carefully wrap the baking paper around the cake and let it cool for a few minutes, until the chocolate hardens, then carefully remove the baking paper.

With the remaining chocolate & # 8222draw & # 8221 various shapes on another piece of baking paper. Let cool to harden, then decorate the cake.


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18 comments:

Beautiful, I like it! Congratulations and good luck! :) :)

How good they must be, but I would have made them with white chocolate on top, that's how I like them, sexier or more colorful.

excellent and very effective! : * I'm sure I'll try them for Christmas too :) if not even earlier: *

Miha, you are an artist :) I really like your sticks!

Wow, how can I refuse something like that. Delicious to the fullest:) Pup!

A chocolate delight! Fixed to my liking!

I don't refuse either), I can already imagine how I stick it in the cup :) :). a delight .

Girl, if you put a slice of almond on one end and some raspberry syrup, the witch's fingers would come out. hi, hi. so are fingers full of chocolate -)))


Video: MAKING GIANT SLIME BUBBLES!!!! (June 2022).


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