I should give it to you earlier when there was still a pumpkin and mussel but either you do it with sweet potatoes and mussels string is you wait until it is again the season to make it. Ah me
the season ... I prefer to cook seasonal produce they have more flavor and are cheaper. Ah
your pans! Because frankly, it's a taste true happiness!
Royal mussels, espuma hot pumpkin
(For 8 / 10 glasses): 500 g
molds bouchot or rope when it is no longer the season bouchots
10 cl
white wine 2 eggs yellow + 1, 25 cl
full cream, 5 cl
milk
olive oil
400 g pumpkin, pumpkin or sweet potato
20 g butter
15 cl broth
10 cl cream full
salt and pepper
Drizzle olive oil in a skillet and heat over high heat, add mussels (previously cleaned, scraped and washed), white wine and cover. 5 to 10 minutes the mussels have opened, stop the fire.
Needless to salt. Book
mussels aside to be able to shuck without burning.
Royal mold
Recover 10 cl mussel cooking juices, filter.
Pour into a blender and add cream, milk, whole eggs, yolk and 50 g of shelled mussels. Mix together the finely. Filter.
Pour into glass jars, filling barely half. Put glasses in a dish and pour water to cover the contents of the glasses. Bake at 150 ° in a water bath. Depending on the volume of glasses, cooking can be longer.
hot pumpkin mousse
After removing the seeds, cut the pumpkin (or pumpkin) into pieces. Cook with butter, then add broth, cream. When the pieces are very tender, mix together very finely. Skip to China.
Pour into a trap, place 2 cartridges and gas reserve in a water bath.
Dressage
Shell the mussels and place some on the Royal mold.
Shake the trap and fill the glasses with warm espuma at the last moment.
Dip the spoon to the bottom to enjoy the mixture of flavors.
Bon appetite
0 comments:
Post a Comment