Blackberries timbale with frugtcoulis and nougatis cream

Ingredients for Blackberries timbale with frugtcoulis and nougatis cream

Instructions for Blackberries timbale with frugtcoulis and nougatis cream

To prepare the Blackberries timbale with frugtcoulis and nougatis cream recipe, please follow these instructions:

Bambukan bottom: Butter, wheat flour, powdered sugar and marzipan mix and egg yolks add a little at a time.

For meringue, Beat egg whites and sugar. Meringue and marcipanmix mixed up and a thin layer of dough out in a roasting pan with high edges and bake under the grill. A new layer of dough placed on and bake and a new layer of dough When baking pan is filled up o.s.v. bake it in approximately 10-15 minutes in the oven at 200 degrees c. cooled and flips out on a tray. Is best after a few days and can be stored on ice for a few weeks or frozen. Thinly sliced cut of Bambukan bottom and a cylindrical ring of 5 x 5 cm covered with slices. Timbalen 2/3 filled up with lemon mousse and this is made in a refrigerator to mousse has set itself Then filled it up with blackberries. and a BlackBerry-jelly poured over it.

Lemon mousse: egg yolks and sugar stirred white. Juice of lemon and grated lemon zest and melted the isinglass is added. Eventually be reversed lightly whipped cream and the stiftpiskede whites in egg mixture.

Jelly blackberries: Blackberries and water boils up and season with sugar. The berries sifted from and gelatin added. Geleen is cooled and just before it becomes stiff, pour it over the berries, so they do not dry.

Vanilleiscreme: whole milk, vanilla pod, glykose and half of sugar boiled up; the rest of the sugar is stirred with egg yolks and a little bit of the boiling milk into egg mixture and the legeres pour back into the Pan, which is screwed down on half a sleep, and now it must not boil, as the eggs will coagulate and iscremen would otherwise discard. It all blended well with a træspartel. Sieve into a bowl, where it is cooled quickly in cold water bath while stirring. When the mixture is cold must be at the back of the spartelen has been used to stir with, could breathe a rose in the adherent ice cream on the squeegee and then run iscremen on the IceMaker.

Nougat: Sugar is melted to the caramel and nuts add according to taste and quantity. Cooled and crushed. Used for nut-nougat ice cream.

Frugtcoulis: Blended and sifted free of stones. Season with icing sugar, depending on how sweet berries are.