Bouillon de Notes » Bouillon de Notes http://bouillondenotes.com/en/ Sat, 26 Jul 2014 17:04:16 +0000 en-US hourly 1 http://wordpress.org/?v=3.4.1 Creme Mascarpone on a tender Almond Biscuit with Strawberry Sauce and fresh Pepermint http://bouillondenotes.com/en/creme-mascarpone-on-a-tender-almond-biscuit-with-strawberry-sauce-and-fresh-pepermint/ http://bouillondenotes.com/en/creme-mascarpone-on-a-tender-almond-biscuit-with-strawberry-sauce-and-fresh-pepermint/#comments Sat, 15 Jun 2013 17:37:48 +0000 Bouillon de Notes http://bouillondenotes.com/?p=5003

Crème Mascarpone with a fresh Strawberry Salad, a Strawberry Sauce flavored with fresh Peppermint leaves on a bitter almond bisquit – served in different layers in a glass – you got the tast of summer on your palate!

 

 

12 glases

 

strawberry salad:
500 gr fresh strawberries		 Wash strawberries, remove stems and cut length wise into 4 pieces.
2 tbs honey of acacia In a bowl mix strawberries with honey.
Time to prepare / 10 min
Allow to rest for 1 hr		 Prior to preparation allow to soak and refrigerate for at least one hour.
Preheat oven to 180°C.
biscuit of bitter almonds:
4 egg white
185 gr powdered sugar		 Mix egg white and powdered sugar with an egg whisk (just mix, not to whisk stiff!).
100 gr ground almonds Stir in ground almonds.
120 gr melted butter
1 tsp liquid almond flavor		 Melt butter. Add almond flavor and melted butter to the mix.
Caution: add melted butter lukewarm – NOT hot!
Mix all with an egg whisk slightly.
20 gr of butter to grease cover baking sheet (29 x 38cm) Cover baking sheet (29 x 38cm) with greased parchment paper and evenly spread mass.
180°C / 15 min
Time to prepare / 10 min		 Bake at 180°C for 15 min to a golden brown color.
Then take cake out of oven and allow to cool down.
Using a biscuit cutter cut out circles of 6cm. Set aside.
sauce of strawberry with a
peppermint aroma:
300 gr fresh strawberries
20 leaves of fresh peppermint
1 tbs honey of acacia		 Wash strawberries, remove stems and mix with honey and peppermint leaves in a blender.
Time to prepare / 5 min
Creme of mascarpone:
3 egg yolk
80gr sugar
400gr Mascarpone		 Beat egg yolk and sugar to a creamy mass, mix in mascarpone and set aside.
Time to prepare / 5 min
Preparation of the glasses:
strawberry salad
strawberry/peppermint sauce
biscuits of bitter almonds
creme of mascarpone		 put in each glass (8 cm width, 6cm height):
2 tbs of strawberry salad
1 tbs strawberry / peppermint sauce
1 slice (circle) of biscuit
1 additional tbs of strawberry / peppermin sauce
Then add 1 large, generous spoon of mascarpone on top
Decoration:
take 6 fresh strawberries and cut in half
12 leaves of fresh peppermint		 Finally decorate each portion with one half of strawberry and one leaf of peppermint on top.
and cut in half
Time to prepare / 5 min
Refrigerate for 3 hrs Prior to serving cover glasses with wrapping film and refrigerate for at least 3 hrs.

 

 

 

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