Mousse of apriocots, ricotta and amaretti biscuits
- 8 Apricots
- 400 g Ricotta
- 12 Amaretti biscuits
- 1/2 Vanilla pod
- 5 TS barley juice
- Decoration: 30 g pistachio flakes
Wash apricots then dice and mix them with barley juice and vanilla pod until a creamy mixture is produced. Crumble the amaretti biscuits.
Whisk the ricotta and put layers of ricotta and amaretti in 4 cups.
Finally cover with the apricot mousse and sprinkle on pistachio. Place cups in the fridge for 1 hour and serve.
Strawberry jelly with sorbet
- 500 g strawberries
- 40 g fructose
- 5 gelatine sheets
- Half lemon juice
- Strawberry sorbet
- Fresh mint
in a blender mix 500g fresh strawberries with fructose (or sugar).
Strain the purée and remove the seeds. Soak gelatine sheets in cold water. Dran and place them in a pan with the lemon juice. Dissolve on low heat and add strawberry purée.
Pour the mixture into 6 bowls and allow to cool in fridge for approximately 2 hours.
Serve with a scoop of strawberry sorbet and garnish with mint leaves.
Crab salad with kiwi-fruit
- 3 kiwi-fruits
- 40 g fructose (or 60 g sugar)
- 1 granny smith apple
- 2 avocados
- 125 g crab meat
- 3 spoons of mayonnaise
- Lemon juice
- Salt and pepper
Peel kiwi-fruit and cut into slices apple and avocados.
Pour lemon juice and mayonnaise into a bowl.
Drain crab meat and add to bowl, season with salt and pepper and mix.
Serve on plates, alternating the kiwi-fruit, apple and avocado slices with the crab mixture. Add more pepper between the layers as you wish. Serve chilled.
- 6 nectarines
- 1 pkg of vanilla sugar
- 4 egg yolks
- 25 cl sweet wine
- 100 g sugar
- 30 g butter
- Flaked almonds
Wash nectarines, dry, remove stones and dice. Melt butter in a pan together with vanilla sugar. Add peach pieces and sauté until golden brown.
Sabayon preparation: beat eggs and sugar in a pot until foamy. Mixture is produced. Add wine and cook as a bain-marie, stirring constantly.
Divide peaches between bowls, pour the warm sabayon over them and garnish with flaked almonds.
Goose with pear stuffing
- 1 goose of about 3 or 3,5 kg
- 1 lemon, 1 orange, 1 red apple, 1 green apple, 1 pear
- 6 spoons peanuts oil
- 1 grape
- Salt, pepper
- 1 spoon honey
- 50 g butter
peel apples and pears, remove seeds and dice. Melt butter in a pan and add fruit, sauté for 10 minutes. Season with salt, pepper. Add honey. Pre-heat the oven to 180°C. Wash one orange and a lemon, grate the zest. Stuff the goose with the mixture, truss, brush with peanuts oil and bake for 2 hours. After one hour lower the temperature to 150°C.
Wash grapes and slice the orange. Serve the goose surrounded by the fruits and the lemon and orange zest.
- 4 white pulp peaches
- 5 egg yolks
- 50 g sugar
- 2 dl white wine
Whisk egg yolks together with sugar and white wine. Place peeled sliced peaches in four small oven-proof bowls. Cover peaches with the egg mixture. Sprinkle with sugar and place bowls in the oven under the grill for few minutes until golden brown. Serve hot. Tips: you can use also red fruits and Grand Marnier can replace white wine.