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WHITE CHOCOLATE MOUSSE



INGREDIENTS:


175 g white chocolate 30 g butter 4 eggs

80 g sugar 1 dash of rum


PREPARATION: Undo

chocolate and butter double boiler, stirring gently. Once destroyed, add sugar and beaten egg yolks gradually, stirring constantly.

Then add the rum, mix and let cool. While

assemble both the egg whites until stiff and add the chocolate, mixing well, with encircling movements, so it does not go down.

divvy up the mousse into glasses indiviual and get into the fridge for two hours minimum.

We decorate to taste, in this case with strawberry syrup and some currants.
Hope you enjoy!

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FIRST ANNIVERSARY OF MY BLOG!

Who would have me say! a year since I started my journey in the blogosphere, I'm very very happy!:

because the need has taught me to cook

because I have met many great people (and I know)

because every day I learn new things

because there are many anonymous people calling me and I hope my recipes will help serve the way I serve this from others here

THANK YOU ALL GOING FORWARD!

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few days ago I made this cake for my birthday ... I'm not going to say how many, eh? Marisa cake copy of Easy Cooking without gluten.

The cake has an orange cake, orange cream filling, the result .... terrific!

CAKE INGREDIENTS:

150 g sugar 3 eggs

an orange juice

100 g of butter or lard 1

natural yogurt 1 on leavening double

cornstarch 200 gr

PREPARATION:

Whisk orange juice, sugar and eggs, add the remaining ingredients and mix well.

Pour the mixture into a greased pan and bake at 180 degrees, about 30 minutes, preheat the oven and put the DOWN heat alone.

CREAM INGREDIENTS:

4 oranges juice

orange zest (just the skin without the pith)

2 tablespoons cornstarch

150 gr butter 4 eggs

175 gr sugar (I used 190gr)

PREPARATION:

In a bowl mix the orange juice with cornstarch, mix well to avoid lumps and add sugar , eggs (and beaten), the melted butter.

We put all the mixture and orange zest in a saucepan, stirring with barillas going all the way until it thickens.