Text 6810, 94 rader
Skriven 2013-11-17 17:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: 70s
===========
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Alberta oil patch / I was rich!

 ML> freelance violin thing / my almost nonexistent retirement.

I can't afford to retire yet either. Back in the day a lot of money
went to wine, women and song. Later on, in making cute little
grandgirls happy. I also wasted a lot of it.

 ML> 1973 was near the beginning of a really tough period
 ML> full of instability and upheaval.
 
 Same here. I married my first wife about then. [g]

 ML> though those were exciting as well as interesting times.

 Same here. I married my first wife about then. [g]

Multi-star chefs get to marry supermodels, just like great soccer
players do...

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Novelli's Strawberry Mousse with Raspberry Puree
 Categories: French, Desserts, Fruit, Pudding
      Yield: 5 Servings
 
           FOR THE MOUSSE:
      1 pt Strawberry puree
      7 oz Unsalted butter
      5    Egg yolks
      5    Leaves of gelatine; soaked
      1 fl Kirsch
      6    Egg whites
      9 oz Caster sugar
  3 1/2 oz Double cream;
           -lightly whipped
           FOR THE SPONGE:
      5    Eggs
  4 1/2 oz Sugar
  4 1/2 oz Plain flour; sieved
           FOR THE RASPBERRY MIRRORS:
  3 1/2 fl Raspberry puree
  3 1/2 fl Glucose
      1    Leaf of gelatine; soaked
 
  Preheat the oven to 320 F. Heat the puree slowly, add the butter
  and allow it to melt. Add the egg yolks and gelatine. Do not allow
  the mixture to boil. Take off the heat and leave to cool. Then add
  1/2 fl. oz of the kirsch. While the mixture continues to cool,
  make the Italian meringue. Whisk the egg whites until they are
  light and fluffy, then set aside. Add the caster sugar to enough
  boiling water to make a syrup. Boil until all the sugar has
  melted. Allow to cool. Gradually add the syrup to the egg whites
  and gently mix. Fold the meringue into the mousse mixture and
  finally add the double cream.

  Now make the sponge. Whisk the eggs and sugar in a bowl suspended
  over a pan of boiling water. Mix until the quantity of the mixture
  has doubled. Fold in the flour. Spread this mixture on to a tray
  lined with greaseproof paper. Bake in the oven until golden brown.
  Cut rounds out of the sponge using 5 deep biscuit cutters, which
  you will then use as moulds for the mousse. Make sure that each
  round remains at the bottom of its mould. Place the rounds (in
  their moulds) on a baking tray covered with greaseproof paper.
  Lightly soak the sponge rounds with the remaining kirsch. Pour the
  mousse mixture into each mould, finishing about 1/2 inch from the
  top. Leave to set in the refrigerator.

  Once set, top each mould with a mirror. Heat the raspberry puree
  and the glucose together. Add the gelatine and dissolve it. Allow
  the mixture to thicken slightly. Carefully cover the top of each
  mousse with a thin layer of the raspberry sauce to create a mirror
  effect. Place the mousses in the refrigerator to set. Then very
  carefully remove the moulds. You may want to garnish this dessert
  with some of the following: blueberries, strawberries,
  raspberries, red currants, sprigs of mint, icing sugar.

  Recipe by: Jean Christophe Novelli
  
  From: J Lewis
 
-----
 

YK Jim


... Appletini: synonymous with everything wrong with drinking in the 90s.

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