Ingredients: 3 eggs, 200 grams chocolate, 60 grams caster sugar, 250 ml whipping cream,
Whisk (with a mixer) 3 eggwhites with a pinch of salt stiff in a very clean bowl. Melt 200 gram plain chocolate au-bain marie. Whisk 3 eggyolks and 60 grams caster sugar until it has a smooth mixture. Whisk 250 ml whipping cream fluffy. Add the eggyolks mixture to the melted chocolate. Mix this with the double cream (just with the mixer it goes very fast). Then spoon this gently through the stiff eggwhites. Put this mixture into nice glasses or bowls, cover it with clingfilm and put it in the fridge for about 3 hours. Finally you van enjoy your chocolate mousse!
Ingredients: 300 grams banana’s, 1 eggyolk, 130 grams caster sugar, 200 ml milk, 200 ml double cream,
Puree 300 grams banana’s in a blender or food processor with 1 eggyolk and 130 grams caster sugar. Stir the banana puree into 200 ml milk and 200 ml double cream. Chill the mixture in the fridge. Turn the Icecream maker on and fill it with the banana mixture. Follow the instructions of the ice cream maker and leave it on for about 30 minutes. If the mixture is still to soft put it in a well sealed plastic container and put it in the freezer for another 30 minutes. Than you can really enjoy your selfmade ice cream!
This dish needs some vodka, unfortunately I haven’t got any vodka in my cupboard, but if you have vodka you add about 2 tablespoons into this dish at almost the same time as you add in the tomato puree. Fry in hot oil 2 finely chopped shallots until they are soft. Add 400g sliced mushrooms in it and fry it until is slightly brown. Add 1 tablespoon paprika powder and 1 finely chopped garlic clove, fry this a short time. Than add about 200ml vegetable stock and 2 tablespoons tomato puree. Bring out to boil and then lower the heat and let it simmer for about 10 minutes. Add 100ml double cream and 1 teaspoon tabasco. Let it simmer for another 5 minutes. Add some chopped parsley to the dish and serve it with fried potatoes or rice. Enjoy!
Mix 50g icing sugar and 1 eggyolk until the icing sugar is dissolved. Add 450ml milk, 100ml double cream and 2 tablespoons strawberryjam. Stir it a little and do it in the ice cream machine. Follow the instructions of the ice cream machine.