Recipes with Gelatin leaves

Panna Cotta / m red sauce

Panna Cotta: Soaked House blast in cold water. Pour the cream and sugar into a pan. Fold the vanilla and scrape the contents and bring both of it and the rest of the vanilla dish into the pan with cream. Put the pan over at low heat and warm up to almost bo

Ymerfromage 04

Place the house in water. Stir the sugar and sugar together. Bring the house blend into a pan with the water that is attached to it. Melt the house leaf in a saucepan (it should boil). Pour the house blown through a sieve into the yarn while stirri

Tunmousse -Ulter go with some of it all!

Soaked house blast in cold water Blend tuna me onions, creme fraiche and lemon juice. Chop dill and celery to the desired size and mix it in the mass. Melt the house blossom with a little boiling water and pour it into the mass in a thin beam and under

Banana Fromage / mousse

Whip egg yolk and sugar light and airy Add lemon juice Melt the house with a little water and whip it in the egg yolk mixture. The banana is mashed and turned in. The egg-sugar-banana-husblas mixture is put in the refrigerator until it is half-stiff. Whi

Havtornemousse

Boil the rinsed berries with sugar until the sugar is dissolved. Blend and say the berries and cool. Melt the soaked husblas in a water bath, stir a little of the berry puree in the melted husblas and stir it all in the puree. Whip the cream halfway. T

Lobster Mousse

Smash the lobster with a sharp, heavy knife by cutting a cut from the underside of the head down between the legs. Remove the stomach paws, which sideways forward, just behind the eyes. Also remove the intestine that passes through the tail. Carefully crush th

Tuna Mousse (low fat)

Place the leaves in a bowl of cold water. Squeeze the lime / lemon into a pan and turn on low heat. When the leaves are soft, put them in the pan. Remember to stir around the pot. Drain the tuna for water and pour it into a bowl. Add youghurt and stir arou

Bear's pheasant mousse

Phase-seeded finely, be careful to remove all hail. Blend the meat with port wine and spices. Whip the cream to the foam and turn it with the meat. Pour softly into cold water and melt it with the water hanging on, if necessary. 1 tbsp. port. The m