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THE BOULEVARD COFFEE SHOP |
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Try these Mouthwatering recipes Yourself
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MOUSSE CASSIS
Ingredients for Mousse: |
| Black Currant Puree | 100 ml. |
| Fresh Cream (whipped) | 200 ml. |
| Mix Berries | 50 gm. |
Ingredients for Brandy Snaps: |
| Butter | 100 gm. |
| Sugar | 100 gm |
| Flour | 100 gm |
| Honey | 100 ml. |
Ingredients Sauce: |
| Cream | 150 ml. |
| Amaretto Liq. | - 25 ml. |
| Egg yolks | 4 nos. |
| Sugar | 100 gm. |
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Method:
- Fold Blackcurrant Puree into fresh cream very lightly and chill.
- Melt Butter, Sugar, Honey in a sauce pan just till the butter melts. Add flour into it and make a dough. Keep it in the freezer for 20 mins.
- Make small balls and keep it on a grease tray and bake it till golden brown. Let it be on a tray till you can easily lift with a pallate knife.
- Carefully lift it and place it on top of a glass to give a basket shape. After some time it hardens, keep it in an air-tight container.
- Whip cream, sugar, and egg yolk on double Boiler till it becomes a sauce consistency. Add Amaretto.
- To serve, place Brandy Snaps on a plate, pipe the Cassis Mousse into it. Pour sauce on a side, garnished with Berries.
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