Это предварительный просмотр рецепта "Blueberry and Red Wine Ruby Mousse".

Рецепт Blueberry and Red Wine Ruby Mousse
by Robert-Gilles Martineau

Blueberry and Red Wine Ruby Mousse

Here is a seasonal dessert for adults with a wicked liking for wine!

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  Япония Japanese
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Ингредиенты

  • Blueberry Mousse:
  • Powdered gelatin or agar agar: 5 g
  • Water: 2 large tablespoons
  • Plain yoghurt: 200 ml/1 cup
  • Honey: 40 g
  • Frozen blueberries (or fresh in season): 7
  • Lemon juice: a little
  • Fresh cream: 50 ml
  • Red wine jelly:
  • Red Wine: 100 ml
  • Sugar: 15 g
  • Lemon juice: a little
  • powdered gelatin or agar agar: 2.5 g
  • Water: 2 large tablespoons
  • For decoaration:
  • Blueberries: to taste
  • Mint leaves

Инструкции

  1. Blueberry Mousse:
  2. Pour water into a bowl, add gelatin and mix in (in that order, please otherwise you will fail!)
  3. Drop yoghurt, honey (liquid) and blueberries in a mixer/food processor. Mix until smooth.
  4. Beat up fresh cream until it “horns” stand. Add to mousse mixture. Season with lemon juice.
  5. Dissolve gelatin in water by gently heating it. Add to Mousse mixtureand mix. Pour the the blueberry mousse into 4 recipients of your choice and leave inside fridge for 30 minutes or until properly solidified.
  6. Wine jelly:
  7. As for the bleberry mousse, add gelatin to water.
  8. In a small pan heat red wine and sugar together to dissolve. Stop fire as soon as you think that the alcohol has evaporated. Season with lemon juice.
  9. Let cool completely.
  10. Dissolve gelatin in water by gently heating it. add to red wine jelly mixture and let cool completely.
  11. Pour jelly over Blueberry Mousse and put back into refrigerator to solidify.
  12. Only when the whole mousse and jelly are firm enough decorate with blueberries and fresh mint leaves.
  13. Make a point to scoop both parts for top enjoyment!