Advocaat dessert - VERPOORTEN "Espuma" in a glass (world champion pastry chef, Manfred Bacher)
Views: 14043
Rating: 4.98
Ingredients
New VERPOORTEN advocaat desserts by world champion pastry chef, Manfred Bacher "VERPOORTEN Espuma".
(Serves approx. 10 - 12 VERPOORTEN schnapps glasses)
VERPOORTEN Espuma:
50 g Sugar
50 ml Water
300 g Cream
150 ml VERPOORTEN ORIGINAL Advocaat (the "Yellow Classic")
2 Sheets Gelatine
Fruit to garnish
Crushed ice
Preparation
Bring the sugar and water to the boil, add the cream and heat to 60°C. Allow the gelatine to soften in cold water. Wring out the softened gelatine and stir into the cream. Add the VERPOORTEN ORIGINAL advocaat and pour through a fine strainer. Stir the Espuma Advocaat Fond into crushed ice or, alternatively, cool at 4 - 6°C for 3 - 4 hours and fill into an ISA Gourmet Whip. It is important that the Fond is very cold!
Shake the ISI Gourmet Whip, using two cream capsules (one after the other). The more pressure provided by the cream capsules, the creamier and fluffier the Espuma will be. Place in the fridge for several hours to cool.
Before serving, shake once again and then spray the Espuma into a chilled glass. Garnish with fresh fruits and VERPOORTEN ORIGINAL Advocaat. Tip: Do not leave the finished advocaat dessert out at room temperature for more than half an hour!
Explanation:
Espuma is the Spanish word for mousse.
Cream capsules are filled with nitrous oxide - or as it is better known, laughing gas. The use of laughing gas in food production (under the label E 942) is allowed, e.g. in whipped cream.
As cream whippers are often present in many households, but are generally only used for whipped cream, it is interesting to try them out in other applications.
Additional information
Recipe No. 8503 in the category. Dolci.
The recipe was sent by from Hamburg.
Level of difficulty: tricky
Origin: Germany, Made in Germany
Occasion: Any Occasion, Only the best for parties and guests, Advocaat recipes for parties at home
Type of menu: Delicious advocaat desserts, The best advocaat desserts, New advocaat desserts with pictures, Backing workshop recipes by world champion pastry chef, Manfred Bacher, Hamburg Dessert Workshop recipes, Advocaat recipes for any occasion Desserts, Advocaat dessert, Advocaat desserts, Recipes for parties at home with pictures, Creative cooking, Lifestyle recipes with VERPOORTEN ORIGINAL advocaat, Pudding, Recipes for parties at home 2010
Pictures for recipe Advocaat dessert - VERPOORTEN "Espuma" in a glass (world champion pastry chef, Manfred Bacher)
All dolci recipes
Qualität seit 1876 - Von der Avocado zum Ei, ei, ei...
Qualität seit 1876
VERPOORTEN Original wird inzwischen in der 5. Generation unverändert nach dem von Eugen Verpoorten entwickelten geheimen Familienrezept hergestellt. Tradition verpflichtet! Deshalb ist VERPOORTEN Original Eierlikör natürlich
- frei von Laktose/Milchzucker
- frei von Milcheiweiß
- frei von Gluten
- frei von Farbstoffen
- frei von Aromastoffen
- frei von Konservierungsmitteln
- frei von Stabilisatoren
- frei von Verdickungsmitteln
- frei von Emulgatoren
Von der Avocado zum Ei, ei, ei...
Die Geschichte des gelben Klassikers
Die Ureinwohner des Amazonasgebietes in der portugiesischen Kolonie Brasilien, die Tupo-Guarani Indianer, mischten einst ein alkoholhaltiges Getränk auf Basis der Avocadofrucht. Die Kolonialfahrer importierten im 17. Jahrhundert den Avocadobaum und die Rezeptur nach Europa, doch die Bäume wollten hier nicht gedeihen. Aber wie konnte die Avocado ersetzt werden? Die Lösung war im wahrsten Sinn des Wortes das geschmacklich und optisch ähnliche „Gelbe vom Ei“. So entwickelte Eugen Verpoorten 1876 schließlich seine spezielle Rezeptur, nach der auch heute noch der köstliche Verpoorten Original hergestellt wird.
Download Now
Social Bookmarks