How To make Ham Mousse with Peaches
MOUSSE:
1/2 lb Boiled ham, ground fine
2 Egg yolks
2 tb Dijon-style mustard
5 Eggs
2 c Milk
1/2 c Heavy cream
1 tb Port wine
1 tb Tomato paste
Freshly ground pepper Kosher salt PEACHES:
8 Firm-ripe medium peaches
8 oz Pickled watermelon rind,
-drained, finely chopped -(an 8 ounce jar) 1/2 c Almonds, salted, toasted,
-blanched Heat oven to 350F. 1. Combine ham, egg yolks and mustard in food processor container fitted with steel blad. Process until blended. With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended. Taste and add salt if necessary. 2. Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups. Place cups in roasting pan lined with double
thickness of newspaper. Ad hot water to pan to come halfway up sides of cups. Cover pan with aluminum foil. Bake in lower third of oven until custards are just set, 35 to 40 minutes. (Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks. 3. Blanch peaches in boiling water for 1 minute. Plunge into ice water to stop cooking. Peel, cut into quarters, discarding pits. Cut the peaches into thin slices. 4. Unmold mousses onto individual serving plates. Garnish with peaches, watermelon rind, and almonds.
How To make Ham Mousse with Peaches's Videos
Mango Graham Float
Mango graham float is a layered icebox cake made by ripe mango pieces, graham crackers dipped in evaporated milk and a thick sweet cream made by all purpose cream and condensed milk in alternating layer. This mango graham float recipe will tickle your taste buds on a single bite. Really refreshing after a heavy meal! Best if you make a large batch so you can have some anytime. Yum!
#mangograhamfloat #mangograhamcake #mangograham
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INGREDIENTS
✔️1 kilo ripe mangoes
✔️2 ½ cups all-purpose cream or whipping cream (chilled overnight)
✔️1 can or 390 grams condensed milk (chilled overnight)
✔️2 packs honey grahams
✔️1 cup evaporated milk
✔️½ cup crushed grahams (for toppings)
DIRECTIONS
Slice the two cheeks of the mangoes. Use a glass to easily scrape the mangoes. Slice them thinly and set aside.
In a large bowl, add the chilled all-purpose cream and whip using high speed until it doubles its size. Add the condensed milk and mix until well-combined.
Pour the evaporated milk on a shallow bowl. Dip each graham cracker in the evaporated milk to soften before layering into the baking dish.
Add a layer of graham crackers. Spread a layer of cream. Arrange a layer of sliced mangoes. Repeat these steps until you make 2-3 sets of these layers. Add a final layer of cream on top and sprinkle some crushed grahams.
Chill the mango graham float for at least 6 hours.
Serve chilled and enjoy!
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Mango Mousse Cake for Summer Dessert | Orchestra Cake Recipe
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Taste Le Tour with Gabriel Gate S14 279 Salted Caramel Mousse with Roast Peaches
Tour de France 2018 stage 6 Thursday 12July 2018 Brest – Mûr-de-Bretagne
Salted Caramel Mousse with Roast Peaches
Mousse Caramel au Beurre Salé et Pêches Rôties
8 brilliant puff pastry ideas that everyone should know!
8 brilliant puff pastry ideas that everyone should know!
Ingredients:
pastry dough - 300 g (10.6 oz)
yolk/milk - 1 piece/20 ml (0.7 fl oz)
cottage cheese - 150 g (5.3 oz)
powdered sugar - 50 g (1.76 oz)
eggs - 1 piece
strawberries - 200 g (7 oz)
Tray size 30 X 22 cm (12 x 8.66 in)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
cottage cheese - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
orange jam - 100 g (3.5 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
sugar/cinnamon - 20 g (0.7 oz) / 10 g (0.35 oz)
apples - 1 piece
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
apples - 3 pieces
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote- 250 g (8.8 oz)
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 200 g (7 oz)
canned pineapple - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
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