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.
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Prosciutto Di Parma Cups with Goat Cheese Mousse
This unique, eye-popping appetizer is easy to prepare and perfect for holiday gatherings.
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Old Fashioned Fresh Peach Cobbler Recipe with Homemade Whipped Cream
Peach Cobbler is such a delicious comforting dessert that is incredibly easy to make. You can cook it in a large 13x9 casserole dish or serve it up in small little cast iron skillets like I did in this old fashioned recipe!
I decided to use fresh peaches in this recipe because they are beginning to come in season and are really tasty. I topped it off some ice cream and homemade whipped cream and whoa, this peach cobbler recipe just went to the next level!
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Old Fashioned Fresh Peach Cobbler Recipe with Homemade Whipped Cream
serves 10 to 12
prep time: 30 minutes
cook time: 40 minutes
For the Peach Cobbler:
9 peeled, pitted and sliced fresh peaches
½ cup of water
2 teaspoons of vanilla
3 cups of sugar
1 cup of fresh blueberries
2 cups of Bob’s Red Mill Organic All-Purpose Flour
1 tablespoon of baking powder
½ teaspoon of sea salt
2 cups of whole milk
1 stick of melted unsalted butter
¼ cup of Bob’s Red Mill Almond Flour
For the Whipped Cream:
2 cups of heavy whipping cream
¼ cup of powdered sugar
2 tablespoons of honey
1 teaspoon of vanilla
Procedures:
1. Preheat the oven to 350°.
2. Add the sliced fresh peaches, water, vanilla, and 1 cup of sugar to a sauce pot and cook over medium heat for 7 to 9 minutes or until the peaches are soft. Stir occasionally to ensure ingredients are mixed in. Set aside.
3. In a large bowl mix together the flour, baking powder, salt, milk and remaining 2 cups of sugar just until combined, do not over mix.
4. Pour the melted butter to the bottom of a 13x9 casserole dish or divide between two 8” cast iron skillets. Strain the peaches and add them to the pan/s but reserve a ½ cup to pour over top later.
5. Next, add in the blueberries and then pour the batter right on top of the fruit. Sprinkle on the almond meal and bake at 350° for 35-40 minutes or until it is browned on top and cooked through out.
6. While the peach cobbler is baking add the heavy cream, powdered sugar, honey and vanilla to a whipped cream canister, stir and screw on the CO2 cartridge. Set aside.
7. To Plate: Serve the peach cobbler with vanilla ice cream, leftover cooked down fresh peaches, extra fresh blueberries, whipped cream, mint garnish and some more almond meal.
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
FOR COMPLETE WRITTEN RECIPE, VISIT:
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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Ina Garten's Fresh Lemon Mousse | Barefoot Contessa | Food Network
Ina's light and fluffy lemon mousse is the perfect warm-weather dessert!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Lemon Mousse
Total: 1 hr 27 min
Active: 15 min
Yield: 6 servings
Level: Easy
Ingredients
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Directions
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
Sweetened Whipped Cream:
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
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Ina Garten's Fresh Lemon Mousse | Barefoot Contessa | Food Network
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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