recipes_cream

MOUSSES & SUCH

BAVARIAN CREAMS

CHIBOUST CREAMS\

MISC MOUSSES

CHOCOLATE MOUSSES

Coffee_Chantilly

Coffee_Mousse

Fruits all

- cassis

Lemon

COFFEE CHANTILLY

- 1 Qt heavy cream

- 140 gm (5 oz) confectioners sugar

- Coffee extract "Trablit"

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COFFEE MOUSSE _very light and fragile

- 20 yolks

- 100 grs sugar make sabayon

- 16 gelatin leaves + 100grs heavy cream

- 32 egg whites

- 500 grs sugar meringue suisse

- 4 Qt whipped cream

- ‘Trablit”coffee extract

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FRUIT BASE _mostly berries

- 1 Kg fruit puree

- 20 (2,5 grs) gelatin leaves

- 650 grs Italian Meringue

- 1 Kg 100 whipped cream

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LEMON

- 800 grs milk

- 20 yolks

- 400 grs sugar

- 60 grs cream powder

- 5 lemon zest

- 50 grs gelatin

2- 300 grs lemon juice

3- 20 ( 400 grs) egg whites

3- 400 sugar

By INDEXES

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Fruit Compotes & Jams

Fruits mousses

Mousses Assorted

Sweet Soups

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CONVERSION TABLES

Common Cooking Conversions Many common volume conversions found in the kitchen. Cups, teaspoons, tablespoons, pints, quarts, and many more.

Weight to Volume Cooking Conversions Convert between weight and volume for many common cooking ingredients. Have a recipe in grams and need cups? You'll find that here.

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Oven Temperature Conversions Convert between gas mark and electric oven temperatures.