Time has Passed

It felt like my memory had just faded away. But I´m back. Being and doing what I love the most these past few days... which is cooking and taking pictures... I haven´t got quite enough time to post something which I consider of value in the work that I do, but I thought that this could be a nice start. I hope you can enjoy it as I do every morning: this is my breakfast bread for you.



Honey and Oats Bread.
The recipe:

500 grs Rye flour
15 grams butter
150 ml warm milk
225 ml warm water
2 Tbsp honey
2 tsp dry yeast
115 grams oats
2 tsp salt

In a bowl place the flour and salt and then stir in the butter cut in small pieces. Add the oats and mix well. Make a hole in the center and add the milk, the honey and the water and blend them together to make a soft ball.
Knead the ball until it is soft and doesn´t stick to the table anymore. Put it in an oiled bowled and let it sit for about an hour until it doubles its size.
Once that time has passed, put it in a mold or just make it rustic and make a nice ball with your hands and let it rise for about 30 minutes. Meanwhile preheat oven to 230C.Brush the bread with a little milk and with a sharp knife make some lines across it. Bake it for 30 minutes.

As I promised: I bring you the recipe!

RASPBERRY MOUSSE

100 GRAMS RASPBERRY PUREE, STRAINED.
10 GRAMS SUGAR
2 GRAMS OF GELATIN
100 GRAMS HEAVY CREAM, SOFT PEAKS

HEAT THE RASPBERRY PUREE WITH THE SUGAR. WHEN IT COMES TO A SLIGHT BOIL, REMOVE FROM HEAT. IN THE MEANTIME, SOFTEN THE GELATIN IN ICE WATER FOR ABOUT 3 MINUTES. ADD THE BLOOMED GELATIN TO THE PUREE. LET IT COOL UNTIL IT IS ABOUT BODY TEMPERATURE.

WHILE THE PUREE COOLS, WHIP THE CREAM. WHEN THE PUREE HAS COOLED SLIGHTLY, ADD IT TO THE CREAM AND FOLD GENTLY UNTIL YOU CAN NO LONGER SEE ANY STREAKS OF UNMIXED CREAM.

PLACE THE MOUSSE IN A PASTRY BAG AND PIPE IT INTO THE GLASS.FREEZE.

WHITE CHOCOLATE MOUSSE:

100 GRAMS WHITE CHOCOLATE
300 GRAMS HEAVY CREAM


MELT THE CHOCOLATE OVER A POT OF SIMMERING WATER. WHIP THE CREAM TO SOFT PEAKS AND FOLD QUICKLY INTO THE MELTED CHOCOLATE. PIPE OVER THE RASPBERRY MOUSSE.

MEYER LEMON MOUSSE:


215 grams eggs
75 grams sugar
215 grams meyer lemon juice
Zest of 3 meyer lemons
300 grams heavy cream.

In a large bowl, whisk together the eggs, sugar, juice and zest. Place this bowl over a double boiler and cook while whisking until the custard thickens (about 84C).

Immediately, strain the custard through a fine sieve into a clean bowl. Let the custard cool to about 55C. It will be warm to the touch but not too hot that when we add the butter, it will melt right away. We want to create an emulsion with the butter that's why the temperature it's very important.

Once the custard has cooled, whip the cream to soft peaks and add it to the lemon curd until everything is fully incorporated.Then pipe it on top of the chocolate mousse.

Decorate with fresh raspberries and some white chocolate.

Ending summer.

I just love verrines, but I don't know why I never get to make them often... so as we are ending our beautiful summer time, this is my last chance to make a mousse layer verrine.

This dessert is mainly a 3 layer mousse: a refreshing lemon mousse, a raspberry mousse and a white chocolate mousse, although now that I've made them, I think that quantity of mousse in a large cup doesn't work for me. Next time I'll make it in a smaller glass. It was delicious anyway, but I never got to finish it.

You'll get the recipe in the next few days, I promise.