In reading your many posts, I feel that you are eager to try the recipes for my dinner almost perfect! I'm glad you want to test them, despite my competitors' opinions… :-) I can assure you, performed under normal conditions, they are easy to make and, except the marshmallows that trigger strong opinions, they appeal to most people.
Let's begin this “Angel Feast” by appetizers called “Angel Sweets”. It consisted of marshmallows to mimolette, Verrines of foam beet and popcorn salt and paprika County. Normally, the marshmallows and the glasses are preparing beet preferably the day before.
Recipe from the book "Finger Food" by Thomas Clouet published by Hachette
Resting time: 30min and 4 hours in refrigerator
Serves 50 coins
- 200g Mimolette the extra-vieille
- 40cl whole milk
- 3gr d’agar-agar
- 3 gelatin
- 2 egg whites
- pepper, salt
Grate the mimolette. Heat the milk with 80g of mimolette and the agar-agar. Boil 1 minute.
Strain the flavored milk through a fine sieve and let the liquid cool. When you can touch it without burning yourself, add the soaked gelatine leaves few minutes in cold water.
Add pepper to your taste. Let stand until mixture begins to look set.
Beat the egg whites with a little salt and immediately incorporate milk cheese (do not worry if you break the white, there will always be air bubbles in the preparation).
Cover the dish with plastic wrap even beyond the edges. Pour the mousse in and leave in the refrigerator 4 hours. When mixture is firm, return the pan by pulling the film so that it comes off the dish. Cut cubes and roll in the remaining grated mimolette.
To answer those who are worried, it is possible as I did during my dinner only use as gelatin or agar. In this case, double the amount of the one or the other holding a thing: agar starts before heating the milk while the gelatin starts after, Remove from heat and must be previously soaked in cold water and drained. What is essential is against using whole milk, semi-skimmed and not.
Serves 6 glasses
- 1 cooked beetroot (250g)
- 8 tablespoons of cream
- juice of 1 / 2 lime
- balsamic vinegar
- crushed walnuts
- salt, pepper, garlic powder
In a bowl, whisk the very cold heavy cream into the texture of whipped cream with a pinch of salt and pepper and refrigerate.
Cut beets into coarse pieces and put it in the blender. Mix until you obtain a thick puree. Add a touch of garlic powder and juice of 1 / 2 lime. Add salt, pepper. Mix again a few seconds.
Put 2/3 of the beet purée in the bottom of the glasses.
Add 1/3 of the plain whipped cream , to the 1/3 of the remaining beet puree and mix gently. Add this mixture to the glasses to form the second layer.
Add the 2/3 of remaining whipped cream in the glasses for the third layer. Refrigerate at least 1 hour.
When serving, pour 2 drops of balsamic vinegar to each jar glasses and sprinkle the chopped walnuts.
Beet mousse were a recipe I mastered well, having performed several times from a recipe Bea. During my lunch, I unfortunately forgot the balsamic vinegar that enhances the taste of beet. Otherwise we may as pictured replace the vinegar with the grated apple granny-smith.
Paprika and Comté cheese Popcorn
Serves 4 people
Prep : 10mins
Cooking : 5mins
- 75gr corn popcorn
- 1 tablespoon olive oil
- 50g butter
- 3 tablespoons grated County
Blend of spices :
- 2 tablespoons paprika
- ½ teaspoon salt
- ½ teaspoon sugar
- 3 turns of the pepper mill
Mix the spices. Melt the butter in a bowl.
Heat oil in frying pan, when hot, Add corn and cover. When the corn kernels begin to pop, Shake the pan frequently so the seeds do not burn the bottom. Remove the pan from the heat when the popping sound spaces out and let cool a few minutes before removing the lid.
Put popcorn in a large bowl, pour the melted butter, spices and grated cheese, mix well. Serve in several bowls and enjoy.