| o4yasong | Date: Thursday, 2014-01-23, 21:13:07 | Message # 1 |
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Sergeant
Group: Users
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| Spuma di Mele Cotogne Recipe
Squeeze quince in the iron casserole and roast while in the oven until they may be soft and collapsing and their skins are bursting, about <a href=http://www.integra-international.net/Files/menu.asp>ugg ブーツ</a> 40 to 50 minutes.
As soon as the quince are cool enough to handle, remove skin and cores and press the flesh by a sieve, transferring it to a new saucepan with the brown sugar and freshly squeezed lemon juice and, over high heat, bring the ingredients to some boil, stirring along with a wooden spoon. Lower the flame and cook the quince, still stirring, for five minutes, then remove from heat permit to chill.
Inside of a medium bowl, combine the rum and cream and beat to stiff peaks. Lighten the cooled quince by using a third within the beaten cream, then <a href=http://www.integra-international.net/Files/menu.asp>http://www.integra-international.net/Files/menu.asp</a> gently fold the quince directly into the remaining cream.
Divide the mousse out into 8 (4ounce) ramekins, cover tightly with plastic wrap, and refrigerate for a lot of hours. Serve chilled.
I halved the recipe plus it still made plenty for six small servings. I made use of the KitchenAid vegetable and fruit strainer attachment to puree the roasted quince right along with the lemon to stop discoloration yet it turns brown anyway on account of <a href=http://www.integra-international.net/Files/menu.asp>ugg 激安</a> the brown sugar. Cope with have next location the puree from a very fine sieve, will be alright that very next time. A final color is kind of unappetizing but it tastes great. That we had this right after a rather heavy, fatty meal featuring short ribs and it also was a perfect finish.
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