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Recipe:
1. Dip the 4 large tomatoes in boiling water and after 30-35 seconds transfer them in
iced water to cool down and stop the cooking.
2. Peel the tomatoes and remove the seeds, leaving the tomato cup-shaped.
3. Heat the butter in a medium frying pan and sauté the vegetables with the garlic until
soft.
4. Add the cream and reduce the sauce slightly.
5. Thicken with the grated cheese and season to taste.
6. Place the tomato cups in appetizer plates and pour over it the creamy vegetable
filling.
7. Garnish the stuffed tomato with chives and chopped parsley, or fresh thyme.
SMOKED SALMON CROSTINI
Ingredients:
Recipe:
1. Brush the baguette slices with the garlic oil and bake them until golden brown.
2. Let them cool down a bit and spread the cream cheese over them.
3. Roll the smoked salmon with the sprouts in the shape of little palms and place them
over the toast.
4. Serve the salmon crostini over the chives in the way seen in the picture.
5. Tip: The salmon crostini is a very easy and simple recipe, but very elegant and can
be prepared in advance and kept refrigerated for a few hours before serving.
POACHED TROUT FILLET RECIPE
• For appetizer use a 4 oz., and for main course an 8 oz. rainbow trout fillet or the
same size salmon fillet, carrot and celery sticks,
• 4 asparagus spears,
• 1/2 cup coconut milk,
• 1 tsp. salt,
• 1 tbsp. lemon juice,
• 1/4 cup water,
• 1 tbsp.sugar,
• 6 melon scoops
Recipe:
1. Put the coconut milk, water, salt, sugar and lemon juice in a pan and bring to a boil.
2. Add the trout fillet and vegetables and cook until the carrot sticks are soft,
approximately 7-8 minutes.
3. Serve the trout fillet in a bowl on top of the vegetables and pour around some of the
poaching liquid.
4. Check if salt is according to your taste and garnish with the melon scoops, physalis
(also called gooseberry) and fresh dill.
SCAMPI PROVENCALE
Recipe:
1. In a medium frying pan heat the butter and stir in the garlic,
onion and diced pepper until they are soft.
2. Add the shrimp, cook for 1 minute on each side and add the
white wine.
3. When the wine evaporates, add the chopped tomato, cream
and parsley, reduce the sauce slightly and season with salt and pepper
to taste.
4. Garnish with fresh basil and serve with garlic bread.
Scampi Provencale is the perfect recipe for whenever you need an easy
and very tasty appetizer, to go with a glass of nice white wine.
Recipe:
Cooking tip: The same simple marinade can be used with many other kinds of seafood -
fish, scallops, squid, etc.
EASY MEATLOAF
Ingredients
1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker
crumbs. Season with salt and pepper to taste and place in a lightly greased
5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13
inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and
ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.
SAVORY POT ROAST
Ingredients
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98%
Fat Free or Healthy Request)
• 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
• 6 small red potatoes, halved
• 6 medium carrots, cut into 2-inch pieces
• 1 (3 pound) boneless beef bottom round roast or chuck pot roast
Directions
1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add
the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
BARBEQUE BRISKET
Ingredients
• 1 tablespoon dried thyme leaves
• 1 tablespoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3 pounds beef brisket, trimmed of fat
• 1/2 teaspoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups barbeque sauce
Directions
1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne,
and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub
with spice mixture.
2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on
top. Cover, and cook on LOW 8 to 10 hours, until fork tender.
CALDERETA
Ingredients
Garnishes
METHOD
1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain.
Brown in hot oil a few pieces at a time. Set aside.
2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces
of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to
a simmer, cover and cook for 1.5 to 2 hours or until beef is tender.
3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes
more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with
sliced hard boiled eggs and stuffed olives.
Ingredients
METHOD
1. In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic
and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.
2. Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and
drain on paper towels. Keep warm.
3. Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they
brown. When all the beef has been cooked, pour the marinade into the skillet and boil
for 1 minute.
4. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the
onions and beef. Serve at once.
SWEET AND SOUR PORK
INGREDIENTS
DIRECTIONS
1. In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender,
then drain (keep the pork stock for later).
2. Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the
cornstarch mixture.
3. Fry the pork in a skillet until golden brown, set aside.
4. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock
– set aside.
5. Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks
(including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved
cornstarch. Stir until sauce thickens.
6. Pour over fried pork then serve with rice.
PORK MENUDO
INGREDIENTS
DIRECTIONS
FRESH LUMPIA
Filling:
For sauce:
• 1 cup brown sugar
• water
• cornstarch
• soy sauce
DIRECTION:
PORK KILAWIN
INGREDIENTS
DIRECTIONS
INGREDIENTS
• Boil rice washing with tomatoes, onions, pork liempo and pork ribs.
• Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate
from the bones.
• Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix.
• Bring to a boil.
• Add mustasa leaves and siling panigang.
• Season with patis to taste.
INGREDIENTS
DIRECTIONS
INGREDIENTS
• Chicken Balls:
• 100 g ground chicken
• 1/2 cup soft bread crumbs
• 1/4 cup chopped green onions
• 1 sachet 8g MAGGI MAGIC SARAP
• 1 pc egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1/2 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/2 cup chopped carrots
• 1/4 cup chopped celery
• 1 cup chopped cabbage
• 2 pcs 11g MAGGI Chicken Broth Cube dissolved in 8 cups water
• 100 g sotanghon soaked in water and drained
DIRECTIONS
1. Combine ground chicken, bread crumbs, green onions, MAGGI MAGIC SARAP,
egg, salt and pepper. Mix well and set aside.
2. Heat oil and saute garlic, onions, and tomatoes.
3. When the tomatoes are limp, add in the carrots, celery and cabbage for 5
minutes or until limp.
4. Pour in prepared chicken broth and let boil.
5. Form 1 teaspoon of chicken mixture into balls and add one by one into the
boiling broth. Let boil for another 5 minutes.
6. Add sotanghon into the broth, simmer for another 2 minutes. Serve hot.
CHICKEN SATAY
INGREDIENTS
DIRECTIONS
5. Step 5: Grill
Place the skewers onto a grill or griddle pan that has been preheated to a high
temperature and leave to cook. Occasionally press them down but not too hard
though as this may squeeze the flavours out. If the meat sticks gently prise it
loose.
After about 4 minutes, when the chicken is a golden brown, turn it, and leave the
other side to brown for a further 4 to 5 minutes. To check the chicken is cooked
through, cut into it. It should be white inside. When done transfer the satay to a
serving plate.
6. Step 6: Serve
TOP TIP
Roll a lime back and forth under your hand. This will squeeze the insides making it
juicier
Cut a wedge from the lime and place it alongside the satay.
Satay is an informal dish in Malaysia and is often bought and eaten on the streets.
It is especially good served with a peanut dipping sauce. Sprinkle chopped
peanuts on top of the sauce as a finishing touch.
CHICKEN A LA KING
INGREDIENTS
• 3 tablespoons butter
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups evaporated milk or half-and-half
• 1 1/2 cups chicken broth
• 3 cups diced cooked chicken
• 1/4 cup chopped pimiento
DIRECTIONS
EGG SARCIADO
INGREDIENTS
• 7 pcs eggs
• 2 cloves garlic, crushed
• 1 pc small onion, chopped
• 1 pouch (115 g) DEL MONTE Filipino Style Tomato Sauce
• 1-1/2 cups water
• 1/2 pc chicken bouillon cube
• 100 grams potatoes, sliced
• 1/4 cup cooked/frozen green peas
• 1 pc small red bell pepper, cut into cubes
DIRECTIONS
1. COOK 6 pieces eggs until hard boiled. Cut each egg lengthwise into two.
2. Beat remaining egg. Set aside.
3. SAUTÉ garlic and onion in oil. Add chicken cube, DEL MONTE Tomato Sauce,
water and potatoes.
4. Season with 1 tsp soy sauce, 1/4 tsp iodized fine salt (or ¾ tsp iodized rock
salt) and 1/8 tsp pepper.
5. Simmer for 10 minutes.
6. ADD green peas, bell peppers and beaten eggs.
7. Simmer while stirring for 2 minutes, or until cooked. Add boiled eggs.
POACHED SALMON RECIPE
Recipe:
1. Put all the ingredients, except salmon, in a large heavy skillet and bring to a boil.
2. Add the salmon fillets and reduce the temperature to simmer.
3. Cover the skillet with a lid and poach the salmon fillets for about 7 minutes or until
the desired doneness.
4. When ready, remove the onion and the fresh herbs from the broth. Share the julienne
vegetables in four bowls and place the salmon fillets over them.
5. Pour the poaching liquid over the salmon and decorate the plates with a slice of lime
and a few balls of cantaloupe.
6. You can cut the cantaloupe balls with a small butter scoop. This is a great low-calorie
and low-fat recipe, full of vitamins and Omega-3.
POACHED SEA BASS RECIPE WITH SPINACH &
ASPARAGUS
Recipe:
1. Season the Sea Bass and place it in roasting pan, pour 3 tbsp. water, cover
with aluminum foil and put in a preheated oven to 425 F. for about 12 minutes. Sea
Bass is expensive and delicate fish and I find this cooking method to be the best,
because it preserves all of its delicate buttery flavor.
2. Meanwhile sauté the sliced onion with the butter and add the fresh spinach.
Blanch the asparagus spears in boiling water and add them in the pan. Season to
taste and serve the Sea Bass filet on top of the ready vegetables.
3. Heat some coconut cream in the pan from the sautéd vegetables and drizzle it
over the fish. I garnished the Sea Bass for this photo with physalis (gooseberry),
strawberry tomato, lemon, salmon roe and fresh dill.
Seafood Risotto Recipe
Recipe:
1. Heat the olive oil and butter in a large pan and saute the onion and garlic.
2. Add the mussels and when they start opening, add the rest of the seafood.
3. Add the wine, too, and cook for 2 minutes before adding the boiled rice.
4. Stir well and start pouring gradually the chicken stock while stirring. (It is better to
use chicken stock instead of fish stock, as there is enough fish flavor from the
seafood).
5. When the stock absorbs into the rice and you get the desired consistency, season,
add the chopped tarragon and fold in the grated parmesan.
6. Contrary to what some people say, that parmesan and seafood don't go well
together, I find this recipe to taste even better with parmesan in it.
7. Serve the Seafood Risotto as shown in the picture.
Recipe:
1. Combine all the ingredients for the lobster in a large saucepan and bring to a boil.
Dip the lobster, head first, into the boiling liquid and cover with a lid. Cook for 7-8
minutes or until ready. Serve with drawn butter.
GRILLED SHRIMP RECIPE OVER FRESH MEXICAN
SALSA
Ingredients:
1. Mix together the chopped garlic, olive oil, salt pepper and lemon juice and dip the
shrimp in the marinade.
2. Grill the shrimp over an open-flame barbeque, approximately 2 minutes on each side.
3. Mix the ingredients for the fresh Mexican salsa and fill the four purple cabbage leaves
with the salsa.
4. Arrange four grilled shrimp on each rosemary sprig and serve them upright as seen
in the picture.
5. Drizzle little olive oil over the grilled shrimp and serve immediately.
6. This grilled shrimp recipe is for four appetizer sized servings. If you increase the
grilled shrimp to 5 or 6 it can be served as a light entree for the hot summer season.
INGREDIENTS
DIRECTIONS
1. Sauté the garlic, ginger, siling haba and tomatoes in the oil.
2. Add MAGGI MAGIC SARAP and sugar. Cook for 1 minute.
3. Add the milk and bring to a simmer.
4. Add the kangkong and stir to mix well. Cover and bring to a quick boil.
Season with patis and remove from heat. Do not overcook the kangkong.
5. Transfer to a serving platter and top with chopped chicharon or bagnet.
Serve hot.
ONION RIGS
INGREDIENTS
DIRECTIONS
1. Separate onion rings and soak in the milk mixture. Cover and chill for about
1 hour.
2. Sift together flour, MAGGI Magic Sarap, paprika, and cayenne red pepper.
3. Drain onions and dredge into the seasoned flour. Shake off excess flour and
deep-fry in hot oil
4. until golden. Drain in paper towels and serve right away.
INGREDIENTS
• 3 heirloom tomatoes
• 100 g green beans
• 4 tbsp coriander, chopped
• 1 tbsp chopped basil
• 2 tbsp chopped unsalted roasted peanuts
DIRECTIONS
INGREDIENTS
1. In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar,
sake, and lemon juice.
2. Cut the carrot, cucumber, and daikon using the green machine.
3. Combine vegetables in a medium bowl.
4. Pour dressing over vegetables, and toss well to coat.
5. Divide salad among four bowls, and sprinkle with sesame seeds to garnish.
Lumpiang Togue
INGREDIENTS
Seasoning:
• 1 Tbsp sugar
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp sesame oil
Flour Paste:
• 1 Tbsp flour
• 1 Tbsp water
Dip:
• 2 Tbsp vinegar
• 2 Tbsp soy sauce
• 1 garlic clove – smashed
DIRECTIONS
1. Mix all seasoning, flour paste and dip ingredients separately. Set aside.
2. In a bowl, mix the cooking wine, salt, and cornstarch. Stir until salt is
dissolved. Add the meat into it and mix to combine.
3. In a wok, heat the oil. Tip in the meat mixture and cook until meat changes
color – about 3 minutes. Making sure to mash it from time to time to separate the
meat.
4. Turn heat to high and add in all the vegetables. Stir fry for 2 minutes.
5. Remove from heat and transfer to a colander.
6. Mix in the seasoning. Leave to drain in the colander for several hours or until
completely cool and fully drained.
7. Place the egg roll wrappers on a clean working surface. Put about 3
Tablespoonful of the vegetable mixture on the wrapper. Fold and roll like an
envelope.
8. Seal with the flour paste.
9. Deep fry for a few minutes or until golden brown. Drain vertically on a small
colander or sieve or on paper towels. Serve warm with the dip.
• whipping cream, blue cheese, minced garlic, white vinegar, dried herbs (basil, oregano,
thyme).
Recipe:
• 1 ripe tomato,
• 4 slices buffalo mozzarella cheese
• or 2 balls baby bocconcini (sliced),
• 1 teaspoon extra virgin olive oil,
• 2 teaspoons basil pesto sauce,
• pinch fresh basil, chopped,
• little spring mix salad,
• salt and freshly ground
• black pepper to taste.
Recipe:
1. Prepare a canapé from the spring mix salad and put over it 4 round slices or 8 half
slices of the tomato.
2. Season the tomato to taste and drizzle with olive oil.
3. Put the cheese on top and garnish with little pesto and a leaf of fresh basil.
4. For an additional twist try some walnut oil. This salad is very tasty and elegant, and
suitable for a party platter.
1. Combine all the ingredients for the dressing, except mayo, in a food processor and
blend on high speed for 1-2 minutes.
2. Add the mixture to the mayo and stir. In a salad bowl combine the lettuce and the
croutons, add as much dressing as desired, toss and serve. Store the rest of the
dressing for future use.
3. Garnish with Parmesan shavings.
4. Tip: To add some twist to your salad, try to make some herb croutons from several
kinds of bread, or use diced prosciutto instead of bacon bits. If you run a restaurant
you simply can't avoid having Caesar salad in your menu, because it is so popular.
One of the few things you can do to stand out from the rest is to have your
own, house made Caesar dressing.
CARAMELIZED SALMON AND FRUIT SALAD RECIPE
1. Roll 4 or 5 slices of smoked salmon for each person in the way you see in the picture,
arrange in a baking pan over parchment paper, sprinkle with sugar and broil in a
preheated oven until caramelized.
2. Serve over spring salad and sprinkle with berries and other fruits of your choice. You
can use sesame ginger dressing for the fruits.
Ambrosia Salad Recipe
Ingredients:
DIRECTIONS:
1. Gently mix together all ingredients. The sour cream version can be immediately put
into serving bowls as it will be firm enough when made. The yogurt version might be
a little runny so you may want to refrigerate it for a couple of hours first.
FUSILLI CON GAMBERI - SHRIMP PASTA
Recipe:
1. Heat the olive oil in a medium frying pan and sauté the garlic and onion for 2-3
minutes.
2. Add the shrimp and vegetables and cook stirring until the vegetables are soft and the
shrimp turns red.
3. Boil the fusilli pasta according to your taste or following the package instructions.
4. Add the boiled and strained fusilli noodles to the pan and season to taste with salt
and pepper.
5. Sprinkle the shrimp pasta with the fresh parsley and toss well.
6. Dried basil and oregano can be used, too. Top the pasta with freshly grated
Parmesan cheese after serving.
CONCHIGLIE RECIPE - STUFFED SEASHELL PASTA
NOODLES
Recipe:
1. Bring 1 litre of water to a rolling boil, add 1 teaspoon of salt and boil the noodles al
dente. Cool them down with cold water and leave them aside until you are ready with
the stuffing.
2. For the stuffing: Mix the ground beef with the egg and add the tomato sauce,
chopped onion and the chopped parsley. Add some breadcrumbs if desired (optional).
3. Season to taste and fill the seashell noodles with the ground beef stuffing. You do not
need to pre-cook the stuffing. In a frying pan, heat the butter and cook the garlic until
soft, then add the stuffed noodles with the opening facing the bottom of the pan, to
sear the stuffing.
4. Add the pesto and table cream to the pan and bring the sauce to a boil, but do not
reduce the sauce on the stove. Instead put the pan in a preheated oven and leave it
to cook there for about 10 minutes.
5. Make sure you are using a pan with a metal or oven-proof handle. If the sauce
thickens, before the stuffing is cooked, simply pour an ounce of water or more cream
in the pan with the conchiglie.
PENNE POMODORO
Recipe:
1. Heat the olive oil in a pot and add the onion and garlic.
2. Stir regularly for about 3-4 minutes. Liquefy the tomatoes with a blender and add
them in the pot.
3. Add the salt and bay leaves. Cook over low temperature for 45 min. (or until the
desired thickness is achieved), stirring regularly.
4. Add the sugar, chopped basil and butter 10 min. before the sauce is ready. Boil the
penne, strain and toss with some of the pomodoro sauce. The remaining sauce can
be kept for 7-8 days in refrigerator or to be frozen.
5. Serve with freshly grated or shaved Parmesan cheese on top. Garnish the Penne
Pomodoro with fresh basil.
1. Heat the butter in a medium frying pan and sauté the garlic and onion for 1 minute.
2. Add the shitake mushrooms, prosciutto and snap peas and sauté for 1 minute more.
3. Deglaze with the white wine and add the cream and pomodoro sauce.
4. Season to taste with salt, pepper and the chicken base.
5. Reduce the pasta sauce to almost half. Meanwhile drop the gnocchi in boiling water
and when they rise to the surface of the water, boil for 1 minute more, or
approximately 3 minutes in total. Strain and toss the gnocchi with the sauce and
serve.
1. Heat the olive oil and butter in a medium frying pan over medium-high temperature.
2. Add the garlic and cook until golden brown. Be careful to not brown the garlic too
much, as the pasta will have unpleasant smell. Pour gently the beef au jus and
reduce for 1 minute.
3. Add the boiled and strained spaghetti to the pan and toss with the chili flakes and
chopped fresh herbs. Season to taste.
4. Serve with grated Parmesan cheese. If using bacon and sundried tomato, add them
in the beginning with the garlic.
Ingredients:
Recipe:
1. Prepare the batter for the French crepes according to the recipe for Crespelle with
the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract.
2. Cook according to the same recipe. Cool down the crepes completely.
3. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square
pressing gently.
4. Put the filled crepes for about 20 min. in the freezer until they are firm but not
entirely frozen.
5. Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1
espresso and 2 tbsp. chocolate sauce.
6. Cut each crepe to 2 triangles and drizzle the sauce over it.
Recipe:
1. Bring the cream and milk to a boil with the vanilla bean inside. As soon as it starts
boiling, remove from heat and let cool down to 36 C.
2. In the mean time, whip the egg yolks with the sugar and the vanilla essence until
creamy but still liquid. Pour slowly the yolk mixture in the cream while whisking.
3. Pour the ready mixture in 10 ramekin cups and place them in a hotel pan. Fill the pan
with hot water to the middle of the ramekins, cover with aluminum foil and place it in
a preheated oven at 350 F.
4. Leave a small hole in the foil.
5. After about 35 minutes start checking every 5 minutes or so. When the crème brulee
is set, it is ready. It may look a little bit wobbly in the middle, but it should be ready.
Keep in mind that you can't safely leave it to cook for a little while longer, because
you can end up with sweet and expensive scrambled eggs instead of creme brulee.
Refrigerate the desserts until completely cold.
6. Before serving sprinkle lightly with sugar and burn the top. If you don't have a pastry
torch you can caramelize sugar in a pan and spoon a thin layer on top of the crème
brulee.
7. Cooking tip: You can add a shot of liqueur in the creme brulee mixture, if desired.
Suitable liqueurs are all nut-flavored liqueurs such as Frangelico (hazelnut),
Disaronno (almond), even Sambucca (star anise).
Recipe:
1. Melt the chocolate with the espresso, the vanilla and the Kahlua in a bowl.
2. Meanwhile whip individually the egg yolks, the egg whites and the cream with 1/3 of
the sugar for each.
3. The egg whites must be completely free of any egg yolk in order to be able to whip
them to stiff peaks properly.
4. Rinse the bowl and whip the cream to stiff peaks, too. C
5. ool down the melted chocolate to about 38-40 C and fold together the other whipped
ingredients starting with the whipped yolks.
6. Pour the chocolate mousse in the martini glasses right away after folding together
and leave in the refrigerator for a couple of hours to set.
7. Garnish this decadent chocolate dessert according to your taste.
CHOCOLATE MOUSSE CAKE RECIPE
Ingredients:
• For the chocolate sponge cake: 4 egg whites, 2 egg yolks, 1/4 tsp. cream of
tartar, 1 pinch salt, 1/3 cup sugar, 1 tsp. vanilla extract, 1/4 cup flour, 1/4 cup cocoa
powder.
• For the chocolate mousse follow my chocolate mousse recipe.
• For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's
chocolate (about 5 oz.),
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings.
Recipe:
1. Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a
bowl until foamy.
2. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and
vanilla and continue beating until thoroughly mixed.
3. Combine flour and cocoa and add them slowly through a sieve in the mixture while
mixing. Line a 20-inch square baking pan with parchment paper and pour the batter
in on a thin layer.
4. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down
and refrigerate. Cut the cold cake with a 3-inch pastry ring.
5. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with
plastic wrap and arrange them on a tray lined with parchment paper.
6. Place one slice of sponge cake on the bottom of each ring. Top with chocolate
mousse and repeat one more time. Refrigerate for 2 hours.
7. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over
double boiler and cool it down to 45 C.
8. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate
shavings and refrigerate for 1 hour more.
9. Before serving pull up gently the pastry rings from around the chocolate mousse
cakes.
TIRAMISU RECIPE
Recipe:
1. Put the mascarpone, the sugar and the cream in a mixing bowl and whip them
together to stiff peaks .
2. Cool down the coffee and mix with the liqueur and the vanilla extract.
3. Dip each lady finger in the coffee mixture and arrange them horizontally in a suitable
tray.
4. Spread half of the mascarpone mixture on top and continue with the lady fingers but
this time vertically.
5. Spread the second half of the mascarpone on top and shave some semi-sweet bakers
chocolate over the dessert.
6. Cover the Tiramisu and leave it in the refrigerator for at least 8 hours to set before
cutting.