Sweet something different? 7 "hot" desserts
If you can not see any more tiramisu, if you get shaky with Panna Cotta and want to shout loudly at the words Créme brulée, then it's time to take a step further with sweets. Ran to the herbs, the chili, the pepper. Desserts can be a sweet surprise? simple but refined. For example, by simply using chilli chocolate instead of plain dark chocolate for the next chocolate mousse.
Chili Mousse au Chocolat
200 g dark chocolate (depending on taste, half or half in the chili version) and melt 50 g of milk chocolate in a water bath. Make an egg and two egg yolks with a little sugar in a hot water-bath until fluffy and thick. Stir in liquid chocolate and some rum and cognac (2 cl in total). Allow to cool until the mass is lukewarm. Then gently stir in 600 g semisolid whipped cream in portions. Leave to cool for at least two hours.
Rosemary creme brulee
Boil 180 g of cream, 180 ml of milk with a vanilla pod (scraped marrow and the pod), 20 g of sugar and a sprig of rosemary and then leave for half an hour. Remove rosemary and vanilla pod. Beat four egg yolks with 20 g of sugar until very frothy and slowly pour in the hot cream mixture. Pour into oven-proof sachets, place them in a frying pan and pour hot water until the dough forms one-third of the water. Cook at 120 ° C for about 40 minutes. Put in cold and then brown with brown sugar either with a burner or place under the grill.
Tip: If you have a steamer, you can save the water bath. Simply cook the molds in a steam oven at 100 ° C for 40 minutes.
Marinated strawberries with mint
Wash strawberries, clean and quarter. Then marinate with a little sugar (to make nice juice), a dash of orange liqueur (Cointreau or Triple Sec) and fresh mint leaves.
Strawberries with black pepper
Wash, clean and cut strawberries. Marinate with a little lemon juice, maple syrup and freshly ground black pepper.
Lemon thyme sabayon
Strip the thyme leaves and finely chop. Whisk with 3 egg yolks, 40 g sugar and 100 ml milk and beat over the hot water bath in about 5 minutes to a creamy-thick sabayon. To fit small Obsttartes.
Basil Panna Cotta
Boil 600 ml of cream with 20 g of sugar, chopped basil and a vanilla pod (scraped marrow and pod) and let it steep for half an hour. Pour through a sieve and dissolve four soaked and squeezed gelatine leaves in it. Fill into molds and refrigerate overnight.
Tip 1: Scuffed orange peel and a dash of orange liqueur give an interesting flavor, even with a classic panna cotta.
Tip 2: The less gelatin you take, the more creamy it becomes. For 600ml cream 2 sheets are sufficient, but then you have to take really small molds and also needs the 24 hours minimum fixing time.
Tip 3: If you cool the cream with the gelatin with stirring before you fill it, the liquids do not separate on solidification.
Melon salad with coriander leaves
Make small balls of water and honey melons with the cookie cutter. Marinate with a little lemon or lime juice and brown sugar and mix with freshly chopped cilantro.
