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    무료 등록 스포츠 카지노

    October 18, 2012

    This year our two blueberry bushes, planted 3-4 years ago, finally produced a lot of blueberries and we had enough for several different treats. I made two sorts of blueberry cakes and we also ate them plain them as a healthy snack. And there was even enough blueberries to top these wonderful, tangy and refreshing lemon mousses with crunchy crumble. The crumble gives a nice crunchy contrast to the smooth mousse and the blueberries give a fresh finishing touch.

      50 gram butter
      50 gram flour
      50 gram sugar
      a pinch of salt

      Combine flour and sugar in a bowl. Rub the butter into the flour mixture. Keep rubbing until the mixture resembles crumbs. Sprinkle on a parchment lined baking sheet. Bake in 200 degrees C until golden, stir a couple of times during baking. Leave to cool.

      Lemon mousse

      250 ml whipping cream
      2 eggs
      1 large organic lemon, zest and juice
      5 tbsp sugar
      4 gelatine leaves (or 2 tsp gelatine powder) + 2 tbsp water
      100 ml Kesella (quark) (can be omitted, sometimes I add it and sometimes not)

      Put the gelatine leaves into a small cup containing 2 tbsp water (or sprinkle gelatine powder into the water). In a separate bowl beat the egg whites with an electric beater until fluffy and light. In a second bowl beat egg yolks and sugar with an electric beater until fluffy and pale. In a third bowl, whip the cream.

      When the gelatine has soaked up the water, place the cup in a pan of simmering water (don’