jueves, 15 de octubre de 2009

Banana Cheesecake

850g bananas (Peeled weight)
4 lime juice
675g eggs
470g cottage cheese
470g cream cheese
375g double cream
650g sugar
750g crème fraiche

Grease the rings and put the crushed biscuits at the bottom of each ring.
Put the bananas in the robot coupe; add the lime juice (mixing all the time). Add the eggs slowly, put in the sugar, the cottage cheese, the cream cheese, and the cream.
Fill the prepared rings and bake it. When it starts rising, take it out of the oven, leave it to rest and put it back in the oven, repeat this action if it rises again.

Chocolate Parfait

100g pasteurised eggs
80g granulated sugar - 121°C
170g couverture melted
40g water
200g cream – whipped

Cook the granulated sugar and water to 121°C, whisk the egg yolks and add the cooked sugar while whisking.
Put some sabayon into the melted chocolate. Mix the rest of the sabayon.
Fold the cream in until it is all mixed.
Pipe the mixture into the tube, being careful of not leaving air bubbles.
Place it in the blast freezer.

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