April 9, 2014

Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

Ricotta and Coffee (+heavy cream) in a very easy to make dessert (no cooking at all). 6 eaters will enjoy this not too sweet deserts and will say : Thank you . Give it a try !  (thanks to Saveur magazine for another great recipe).


 
Ricotta and Coffee Mousse
saveur
source:http://www.saveur.com/article/Recipes/Ricotta-and-Coffee-Mousse?src=SOC&dom=fb
 
2 cups store-bought ricotta= 500 gr
1 cup cold heavy cream = 250ml
⅓ cup sugar = 65 gr
2 tbsp. instant espresso
1 tbsp. powdered gelatin
Shaved chocolate
 

H O W :


1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

2. Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

3. Bring ¼ cup water (60ml) to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

4. Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.

Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

Garnish with shaved chocolate.

 





 
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

April 6, 2014

Preserved Lemon,garlic, mint, parsley and Goat Cheese Spread

We think this one is the best spreads ever, give it a try. 
I love eating it with any kind of Bread or just with a Teaspoon ..(Yes!).
 

Preserved Lemon,garlic, mint, parsley and Goat Cheese Spread
 
1 head garlic
Sea salt
170 gr goat cheese (I use 16% fat)
60 ml olive oil + 1.5 ts olive oil
1/4 Preserved Lemon (1.5 TB) 
1.5 TB fresh mint leaves
2 TB fresh parsley leaves
 
H O W :
Preheat your oven to 400F (200C).
Cut of top garlic bulp, drizzl with 1.5 ts olive oil, sprinkling with sea salt.
Warp with foil and roast until soft (40-50 minutes).Let it cool for few minutes. press garlic skins
with your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Mix : garlic, cheese, olive oil,  Preserved Lemon ,mint and parsley in your food processor.

Store in you fridge up to 1 week.
 
 
 
 
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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