4 February 2016

Mousse de mangue (Mango Mousse) Mousse de mangos

Mangos are absolutely fresh and delicious. 
Sometimes I find mangoes  from Peru and others sites.
But  if you dont have , use sliced mangos in syrup. 

This recipe is adapted from : Cuisine et mets  (in french)

Ingredients (4 servings)

2 ripe mangoes or one mango tin
finely grated zest of 1/2 lemon
250 grams greek yogurt
2 egg whites
60  grams caster sugar
40 grams crushed pistachios
20 cl whipping cream (optative)


Peel the mangoes and mix with  lemon zest.
Grind in a food processor or blender.
Whisk greek yogurt and add mango cream.
In other bowl whisk the whites until stiff.
Add sugar and whisk until thick and shiny consistency.
Gently fold the egg whites with mango mix.
Divide among 4 or 5 glasses, add the cream in the top and sprinkle with crushed  pistachios.
Refrigerate until ready to serve.

Note :
 I garnish with   Dried rose buds, are so good for rose tea too.
HERE I find a link on Amazon.
 And  HERE is  other one.
I find   in  some chinese stores too.
Or use fresh petals roses.

Print recipe

Mousse de mangos

En español

28 January 2016

Mason jar cherry pies (Pies de cerezas en frascos)

This summer was amazing all the cherries  we had , usually the season is really short, not this year, and I made desserts and pies, anyway Im ready for Autumn, because I love it and the hot weather make me feel exausted...
But always Im thankful by all the summer fruits...

Source : Alaska from scratch

Ingredients (4 -5 individual pies)

1 crust pie (recipe below )
3 cherry pitted and halved (fresh or canned)
zest of 1 lemon
2 teaspoon lemon juice
a/4 teaspoon almond extract
1/4 cup sugar
1 tablespoon cornstarch
4 -5 mason jars

Crust pie

2 cups flour
1/2 teaspoon salt
1 cup salted butter cut into pieces
1 egg lightly beaten  1 tablespoon white vinegar
3 tablespoon cold water


Mix the flour and salt in a bowl. Add the butter. Work the butter into the flour using a dough cutter until the mixture resembles crumbs.
Add the egg, col water and the white vinegar. Stir until just combined. Refrigerate the dough by 30 minutes.

Preheat oven to 180°C  (350 F)
Roll out pie dough and cut 8 10 rounds using a Mason jard lid.
Press one round into the bottom of each jar.

In a bowl mix together the cherries,lemon , almond extract, sugar and cornstarch. Scoop cherry filling and juices into the
mason jars using a small spoon until pies are just full.
Top chrries with the remaining rounds of pie dough. Tuck dough in around the rim gently and cut slits in the top of the pies.

Sprinkle each pie with sugar and bake for 20 minutes. Turn cookie sheet , abd bake another 10 minutes until golden and bubbling.

print recipe

En español

Pies de cerezas


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