Mastrad F49414 Modo De Empleo página 17

Bring to a gentle simmer. Remove from the heat and add the two gelatine
leaves.
After the gelatine has melted, add the fresh coriander.
Mix finely and sieve.
Pour the mixture into the dispenser.
Insert a nitrous oxide charger (silver).
Assembly: Put the beans you set aside in a glass and half-fill with
mousse, then chill. Keep the rest warm in a bain marie at 70°C/158°F.
When the mousse has set, fill the glass up with the warm mousse.
HOT OR COLD GREEN ASPARAGUS MOUSSE
Ingredients:
- Two gelatine leaves softened in cold water
- 200 g green asparagus tips, just cooked
Put 150 g asparagus in a pan with 300 ml double cream.
Set the rest of the asparagus aside for decoration and presentation.
Bring to a gentle simmer. Remove from the heat and add the two gelatine
leaves.
After melting the gelatine, mix finely and sieve.
Pour the mixture into the dispenser and insert a nitrous oxide charger (silver).
Assembly: Hot or cold. Half-fill a glass with mousse and chill. Keep the
rest warm in a bain marie at 70°C/158°F.
When the mousse has set, fill the glass up with the warm mousse. Or
put the cooked asparagus tips in the bottom of the glass and cover with
mousse.
GUMMY STRAWBERRY MOUSSE
On gummy strawberry jelly.
Ingredients:
- 150 g gummy strawberries
- 300 ml water
- 2 gelatine leaves softened in cold water
Put 125g of strawberries in a pan and cover with water.
Set aside the rest of the strawberries for decoration and presentation.
Bring to a gentle simmer. Remove from the heat and add the two gelatine
leaves.
After melting the gelatine, mix finely and sieve.
Assembly: 2 possibilities
In a glass: Half-fill a glass with this syrup and put in the fridge.
When completely chilled, it forms a jelly.
Pour some syrup into the dispenser and insert a nitrous oxide charger
(silver). Mix and cover the jelly with the mousse. Top the mousse with a
strawberry.
Or serve immediately as a hot mousse.
Chill for a warm mousse to be served right away.
RASPBERRY MOUSSE
Ingredients:
- 200 ml raspberry coulis puree.
- 2 gelatine leaves softened in cold water
- 300 ml whipping cream 35%
Gently heat the raspberry coulis and melt the gelatine.
Allow to cool slightly and add to the cold cream. Pour into the dispenser
and insert a N²O charger Shake.
Chill for half an hour before serving
Shake and serve.
COLD BREW COFFEE
Ingredients:
- 17 fl. oz/50 cl water
- 1.5 oz/40 g ground coffee (preferably 100% arabica)
Prepare the coffee the evening before by making a cold press infusion.
Combine the water and the ground coffee in a pitcher and leave to steep
at least 15 hours in the refrigerator.
Filter the mixture using a strainer or a mastrad filtering funnel (F49201)
and pour the resulting liquid into the siphon.
Close firmly and energetically shake for twenty seconds.
Insert a nitro cartridge then shake once again for 20 seconds.
Pour the finished coffee into a glass or cup.
Tip:
to make a flavored coffee, add hazelnut/caramel/chocolate syrup,
honey or maple syrup, or spices (pepper, cardamom, cinnamon, nutmeg,
powdered ginger, etc.) and let steep 15 hours in the refrigerator. Filter, add
a N2 cartridge, shake and serve.
Rezepte für Mousse von Chef Simon
DE
WARME MOUSSE AUS GRÜNEN SAUBOHNEN
Zutaten:
- 2 in kaltem Wasser eingeweichte Blatt Gelatine
- 150 g geschälte und blanchierte Saubohnen
- 1/4 l Schlagsahne
- einige frische Korianderblätter
- 125 g Saubohnen in einen Topf geben und mit 1/4 l Schlagsahne
bedecken.
Den Rest der geschälten Saubohnen zum Garnieren zurückbehalten.
Zum Köcheln bringen. Von der Kochstelle nehmen und die beiden
Gelatineblätter untermengen.
Wenn die Gelatine geschmolzen ist, den frischen Koriander zugeben.
Alles gut mischen und durch ein Spitzsieb passieren.
Die Mischung in einen Siphon geben.
Eine Kartusche N2O (Silber) aufschrauben.
Anrichten: Die restlichen Saubohnen in ein Glas legen. Das Glas bis zur
Hälfte mit Mousse befüllen. Kalt stellen.
Den Rest im Wasserbad bei 70°C warm halten.
Wenn die Mousse erstarrt ist, das Glas mit der warm gehaltenen Mousse
auffüllen.
(serve hot or cold)