MRDJ
02-05-2009, 11:54 AM
Coctails (Please keep in mind that the laws on alchol are different in each country
Acapulco
Ingredients :
* 25ml of white rum
* 25ml of tequila
* pineapple juice
* grapefruit juice
Preparation :
Pour the rum and trquila over ice.
Top up with equal measures of pineapple and
grapefruit juice.
Alabama Slammer
Ingredients :
* 25ml of whiskey
* 25ml of sloe gin
* 25ml of triple sec
* 25ml of galliano
* orange juice
Preparation :
Shake the whiskey, gin, triple sec and galliano with cracked ice.
Iop up with orange juice. Finish of with a slice of orange and a cherry.
Between the sheets
Ingredients :
* 2/3 of 25ml of brandy
* 2/3 of 25ml of white rum
* 2/3 of 25ml of triple sec
* a dash of lemon juice
Prepartion :
Shake all the ingredients with cracked ice, strain and pour.
Bikini
Ingredients
* 37ml of vodka
* 12ml of lemon juice
* a dash of milk
* a dash of sugar syrop
Prepartion :
Shake all ingredients with cracked ice, strain and pour
Cuba libre
Ingredients
* 50ml of white rum
* 12ml of lime juice
* cola
Prepartion :
Pour the rum and the lime juice over the ice.
Top up with cola.
Cosmopolitan
Ingredients
* 25ml of cointreau
* 25ml of lemon vodka
* 12ml of lime juice
* a dash of cranberry juice
Prepartion :
Shake all the ingredients with cracked ice. Strain and our
Daiquiri
Ingredients
* 75ml of light rum
* 25ml of lemon juice
* 25ml of limr juice
* a dash of sugar
Prepartion :
Shake all the ingredients woth cracked ice. Strain and pour over ice.
Damn the weather
Ingredients
* 37ml of gin
* 12ml of sweet vermouth
* a dash of triple sec
* 25ml of orange juice
Prepartion :
Shake all the ingredients with cracked ice. Strain and pour.
Ice Cream
Vanilla ice cream
Ingredients :
* 10 egg yolks
* 300g sugar (custerd white)
* 500ml normal milk (not low fat or so)
* 500ml double cream (40% of fat)
* 1 vanilla pod
Prepartion :
This is your basic recepe for most ice creams let's start :
Wisk the egg yolks + the sugar till you have a light yellow and fluffy mixture.
Boil the milk together with the cream and the vanilla pod(don't forget to open the vanilla pod in 2
and pick out the seeds which have to go also in the milk and cream mixture.
Both should be read around the same time. Now you have ro pour the milk/cream mixture on your eggs and
suger stur real good. Now every thing go back in to you recepient you cooked the milk/cream in and you
have to let it ticken but keep on sturing with a wooden spoon else you'll have an omlette (this is called
porte a la nappe) you'll feel some resitence and than take it of your heater and if you can draw a line
on you spoon without the mixture dropping together it's ready for the next stage.
Know use a sif to pour it thrue into an cold recepient and to get the vanilla pod out.
Put it in your fridge to cool during 24h you can take less but the result will be less.
Know after the rest period give it a good sture and put it in your ice cream machien and start turning
you ice cream.
Other flavours
Take the same ingredients as for vanilla ice cream but leave the vanilla pod out examples :
* Choclade make the prepartion and before putting in the fridge add you choclade (there no grams it's taste)
* Mokka same methode
* Fruit ice cream same methode but add some sirop of lemon, strawberry, raspberry, cherry and so on
* Remeber to always add your flavours before the rest periode.
Sorbet
Lemon sorbet
Ingredients :
* 500g of sugar (custard white)
* 500g of water
* 25ml of white martini or an other one like it
* 350ml of lemon juice (you can use fresh or siroop out of the super marked)
Prepartion :
The sugar, water and martini are your basic ingredients for every sorbet.
Know we start boiling the wate with the suger let it boil real good else you won't have the thicknes you
need. Then let it cool down slowly and add you lemon. Cool for a few ours in the fridge and start turning
the sorbet in your ice cream machien.
To change the flavours just use your basic recepe it's the 3 first ingredients.
And now you can at what you want passion fruits whatever but i think it will be easier to buy the siroops
of the flavours for you sorbet because some things are not always avaleble in the shops, and with the siroops
you(re possebilleties are endless.
Bavarois
Vanilla bavaois
Ingredients :
* 10 egg yolks
* 300g sugar (custerd white)
* 300g milk (not low fat)
* 700g double cream (40% of fat)
* 9 gelatine leaves of 3g or 27g of pouder)
* 1 vanilla pod
Prepartion :
This the basic recepe for all bavarois but you'll have to leave the vanilla pod out and there are some exceptions
but thats for later on.
To strat it's about the same as for vanilla ice cream except now you have to wisk the cream and put it in the fridge
Then you wisk your eggs and sugar till you have a light and fluffy mixture. Boil the milk with the vanilla pod the
same as for the ice cream in the mean time if you are using gelatine leaves(i prefer them because the weight is
alwas correct) the have to be soucked in cold water to be able to use them you'll they'll get real soft. Now you
have to do the porte a la nappe again like with the ice cream and then sif it in a cold recepient ad the gelatine.
Now put it on ice or in a coldwater bath if it start's to thicken lightly add the wisked cream pour in some nice
form that you want to use to server en let it harden further in the fridge.
Just like with the ice cream you can change the flavours but you'll have to leave the vanilla out of it.
You can add mokka, cholade and so on but don't ad before the gelatine else it's done and finished.
For the execptions these are fruits wich kill the gelatine use the siroops from most stores the 5 main once are
pinapple, orange, lemon, kiwi, passion fruit. If you use the siroops you'll see it will be a lot cheaper and there
is almost now difference.
Mousse
Dark choclade mousse
Ingredients :
* 400g of dark choclade
* 400g of egg whites (it's not 400ml because your working in grams you'll have to have the same weight as the cholade)
* 400g of double cream (40% fat and here it's the same as for the egg whites)
You might have noticed that each ingredient is 1/3 of your mixture this is the basic recepe for mousse
Preparation :
First you'll have to melt the dark choclade au bain marie (it's warm waterbath existing out of 2 recepients)
Be carful not to get any water in you melting choclade because it will burn the choclade and then it's for the
waist bin.
Now wisk the egg whites as ferm as possible, and the cream has to be wisked for 2/3 stiff (like sabayone)
Put them both in the fridge.
If the choloade is melted put the recepient with the choclade on a towl to break the cooling down.
Now take half of the egg whites and ad them to the choclade and gif it a good wisk so it's mixed properly.
Now you add the rest of the egg whites and the cream egg whites first and on top of them the cream start volding them
gently with a wooden spoon so you don't break the air of the egg whites and the cream. Put one night in the fridge
and it's ready. You can add some flavour like amaretto or just some nut past to get other tasts combination are tast
and tast is un discusable.
White choclade mousse
Ingredients :
* 400g of dark choclade
* 400g of egg whites (it's not 400ml because your working in grams you'll have to have the same weight as the cholade)
* 400g of double cream (40% fat and here it's the same as for the egg whites)
* 3 leaves of gelatine 3g each or 9g of gelatine pouder(but that makes it mor difficult)
Preparation :
First melt your cholade the same way as for the dark mousse.(keep in mind white cholade has more fat so
this one is a little tricky to make.
Now wisk the egg whites ferm and just have of the cream the same way as fo the dark chocolade. The other have you'll
have to cook and soak the gelatine leave in cold water so you can add them to the hot cream. Add the hot cream to
the melted choclade an sture now you use the same methode as for the dark choclade mouse. also 1 night in the fridge
[quote]
Strawberry mousse
Ingredients :
* 200g of strawberry puree or pulp
* 200g sugar sirop (100g sugar + 100g water)
* 400g of egg whites (it's not 400ml because your working in grams you'll have to have the same weight as the cholade)
* 400g of double cream (40% fat and here it's the same as for the egg whites)
* 3 leave of gelatine 3g or 9g of gelatine pouder( but keep in mind the pouder makers it difficult)
Preparation :
First you have cook your strawberrys with the sugar sirop and then sif it so it's nice and smooth.
When it's hot add the soaked gelatine leaves and let it thicken a little don't forget to put a kitchen towle und your recepient.
Now you proceed like for the dark choclade mouse with the wisked egg whites and cream and also 1 night in the fridge.[/SIZE]
Acapulco
Ingredients :
* 25ml of white rum
* 25ml of tequila
* pineapple juice
* grapefruit juice
Preparation :
Pour the rum and trquila over ice.
Top up with equal measures of pineapple and
grapefruit juice.
Alabama Slammer
Ingredients :
* 25ml of whiskey
* 25ml of sloe gin
* 25ml of triple sec
* 25ml of galliano
* orange juice
Preparation :
Shake the whiskey, gin, triple sec and galliano with cracked ice.
Iop up with orange juice. Finish of with a slice of orange and a cherry.
Between the sheets
Ingredients :
* 2/3 of 25ml of brandy
* 2/3 of 25ml of white rum
* 2/3 of 25ml of triple sec
* a dash of lemon juice
Prepartion :
Shake all the ingredients with cracked ice, strain and pour.
Bikini
Ingredients
* 37ml of vodka
* 12ml of lemon juice
* a dash of milk
* a dash of sugar syrop
Prepartion :
Shake all ingredients with cracked ice, strain and pour
Cuba libre
Ingredients
* 50ml of white rum
* 12ml of lime juice
* cola
Prepartion :
Pour the rum and the lime juice over the ice.
Top up with cola.
Cosmopolitan
Ingredients
* 25ml of cointreau
* 25ml of lemon vodka
* 12ml of lime juice
* a dash of cranberry juice
Prepartion :
Shake all the ingredients with cracked ice. Strain and our
Daiquiri
Ingredients
* 75ml of light rum
* 25ml of lemon juice
* 25ml of limr juice
* a dash of sugar
Prepartion :
Shake all the ingredients woth cracked ice. Strain and pour over ice.
Damn the weather
Ingredients
* 37ml of gin
* 12ml of sweet vermouth
* a dash of triple sec
* 25ml of orange juice
Prepartion :
Shake all the ingredients with cracked ice. Strain and pour.
Ice Cream
Vanilla ice cream
Ingredients :
* 10 egg yolks
* 300g sugar (custerd white)
* 500ml normal milk (not low fat or so)
* 500ml double cream (40% of fat)
* 1 vanilla pod
Prepartion :
This is your basic recepe for most ice creams let's start :
Wisk the egg yolks + the sugar till you have a light yellow and fluffy mixture.
Boil the milk together with the cream and the vanilla pod(don't forget to open the vanilla pod in 2
and pick out the seeds which have to go also in the milk and cream mixture.
Both should be read around the same time. Now you have ro pour the milk/cream mixture on your eggs and
suger stur real good. Now every thing go back in to you recepient you cooked the milk/cream in and you
have to let it ticken but keep on sturing with a wooden spoon else you'll have an omlette (this is called
porte a la nappe) you'll feel some resitence and than take it of your heater and if you can draw a line
on you spoon without the mixture dropping together it's ready for the next stage.
Know use a sif to pour it thrue into an cold recepient and to get the vanilla pod out.
Put it in your fridge to cool during 24h you can take less but the result will be less.
Know after the rest period give it a good sture and put it in your ice cream machien and start turning
you ice cream.
Other flavours
Take the same ingredients as for vanilla ice cream but leave the vanilla pod out examples :
* Choclade make the prepartion and before putting in the fridge add you choclade (there no grams it's taste)
* Mokka same methode
* Fruit ice cream same methode but add some sirop of lemon, strawberry, raspberry, cherry and so on
* Remeber to always add your flavours before the rest periode.
Sorbet
Lemon sorbet
Ingredients :
* 500g of sugar (custard white)
* 500g of water
* 25ml of white martini or an other one like it
* 350ml of lemon juice (you can use fresh or siroop out of the super marked)
Prepartion :
The sugar, water and martini are your basic ingredients for every sorbet.
Know we start boiling the wate with the suger let it boil real good else you won't have the thicknes you
need. Then let it cool down slowly and add you lemon. Cool for a few ours in the fridge and start turning
the sorbet in your ice cream machien.
To change the flavours just use your basic recepe it's the 3 first ingredients.
And now you can at what you want passion fruits whatever but i think it will be easier to buy the siroops
of the flavours for you sorbet because some things are not always avaleble in the shops, and with the siroops
you(re possebilleties are endless.
Bavarois
Vanilla bavaois
Ingredients :
* 10 egg yolks
* 300g sugar (custerd white)
* 300g milk (not low fat)
* 700g double cream (40% of fat)
* 9 gelatine leaves of 3g or 27g of pouder)
* 1 vanilla pod
Prepartion :
This the basic recepe for all bavarois but you'll have to leave the vanilla pod out and there are some exceptions
but thats for later on.
To strat it's about the same as for vanilla ice cream except now you have to wisk the cream and put it in the fridge
Then you wisk your eggs and sugar till you have a light and fluffy mixture. Boil the milk with the vanilla pod the
same as for the ice cream in the mean time if you are using gelatine leaves(i prefer them because the weight is
alwas correct) the have to be soucked in cold water to be able to use them you'll they'll get real soft. Now you
have to do the porte a la nappe again like with the ice cream and then sif it in a cold recepient ad the gelatine.
Now put it on ice or in a coldwater bath if it start's to thicken lightly add the wisked cream pour in some nice
form that you want to use to server en let it harden further in the fridge.
Just like with the ice cream you can change the flavours but you'll have to leave the vanilla out of it.
You can add mokka, cholade and so on but don't ad before the gelatine else it's done and finished.
For the execptions these are fruits wich kill the gelatine use the siroops from most stores the 5 main once are
pinapple, orange, lemon, kiwi, passion fruit. If you use the siroops you'll see it will be a lot cheaper and there
is almost now difference.
Mousse
Dark choclade mousse
Ingredients :
* 400g of dark choclade
* 400g of egg whites (it's not 400ml because your working in grams you'll have to have the same weight as the cholade)
* 400g of double cream (40% fat and here it's the same as for the egg whites)
You might have noticed that each ingredient is 1/3 of your mixture this is the basic recepe for mousse
Preparation :
First you'll have to melt the dark choclade au bain marie (it's warm waterbath existing out of 2 recepients)
Be carful not to get any water in you melting choclade because it will burn the choclade and then it's for the
waist bin.
Now wisk the egg whites as ferm as possible, and the cream has to be wisked for 2/3 stiff (like sabayone)
Put them both in the fridge.
If the choloade is melted put the recepient with the choclade on a towl to break the cooling down.
Now take half of the egg whites and ad them to the choclade and gif it a good wisk so it's mixed properly.
Now you add the rest of the egg whites and the cream egg whites first and on top of them the cream start volding them
gently with a wooden spoon so you don't break the air of the egg whites and the cream. Put one night in the fridge
and it's ready. You can add some flavour like amaretto or just some nut past to get other tasts combination are tast
and tast is un discusable.
White choclade mousse
Ingredients :
* 400g of dark choclade
* 400g of egg whites (it's not 400ml because your working in grams you'll have to have the same weight as the cholade)
* 400g of double cream (40% fat and here it's the same as for the egg whites)
* 3 leaves of gelatine 3g each or 9g of gelatine pouder(but that makes it mor difficult)
Preparation :
First melt your cholade the same way as for the dark mousse.(keep in mind white cholade has more fat so
this one is a little tricky to make.
Now wisk the egg whites ferm and just have of the cream the same way as fo the dark chocolade. The other have you'll
have to cook and soak the gelatine leave in cold water so you can add them to the hot cream. Add the hot cream to
the melted choclade an sture now you use the same methode as for the dark choclade mouse. also 1 night in the fridge
[quote]
Strawberry mousse
Ingredients :
* 200g of strawberry puree or pulp
* 200g sugar sirop (100g sugar + 100g water)
* 400g of egg whites (it's not 400ml because your working in grams you'll have to have the same weight as the cholade)
* 400g of double cream (40% fat and here it's the same as for the egg whites)
* 3 leave of gelatine 3g or 9g of gelatine pouder( but keep in mind the pouder makers it difficult)
Preparation :
First you have cook your strawberrys with the sugar sirop and then sif it so it's nice and smooth.
When it's hot add the soaked gelatine leaves and let it thicken a little don't forget to put a kitchen towle und your recepient.
Now you proceed like for the dark choclade mouse with the wisked egg whites and cream and also 1 night in the fridge.[/SIZE]