Autres gourmandises, Brunch, Discoveries / Tour / Travel, Desserts, Vegetarian recipes, Gluten free

The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus

The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus
The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus
The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus
The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus
The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus

Valentin P est né

C’est un nouveau jour

Valentin P est né

C’est un miracle

Savourons-le toujours

Bravo aux parents Annie-C et Franck

 

 

AMINA-A-TABLE-10

 

Bonjour, Dear All,
Enhance your Valentine with original sweets, creative and gluten.

Les farines de manioc (foufou) et de maïs sont sans gluten et consommées dans de nombreux pays d’Afrique et d’Amérique latine. Je vous propose ici des créations culinaires de mon cru, sublimées et travaillées pour un brunch, un goûter ou un dessert. Les recettes sont aussi à retrouver dans le magazine Amina du mois de février.

Bonne fête de la Saint-Valentin à Tous…

 

 

 

AMINA-A-TABLE-9

 

AMINA-A-TABLE-8

 

 

 

 

 

AMINA-A-TABLE-6

 

The heart has its reasons ... Gourmandise duets with Ginger, white pepper Penja and velvety mango with two citrus

(Brunch, taste, dessert…)

 

(For twenty delicacies)

Preparation time : 20 minutes

Cooking time : 10 minutes

AMINA-A-TABLE-4

 

What you need

– 75 g cassava flour (foufou)

– 75 g corn flour

- The zest 2 large mandarin 150 g about each and 2 limes

– 20 dark chocolate squares and 20 white chocolate

– 40 white peppercorns Penja to grind

– 10 g grated fresh ginger

– 50 g salted butter

– 5 eggs

– 150 g sugar

– 1 baking powder

 

(Equipment : silicone plate individual molds)

AMINA-A-TABLE-3

 

 

The duos of delicacies

- Preheat oven to 160 °

- Butter the molds

- Wash citrus zest and take (in reserve for dressage)

- Mix the eggs and sugar until all whitens

- Add flour, yeast and beat vigorously

- To melt the butter, let cool and combine with the preparation

- Put the juice (Half of a tangerine and half a lime), then the citrus zest

- Fill the mold with a ¼ tablespoon and drop off 2 chocolate squares, one black and one white

- Spread a pinch of white pepper into each mold, and a little grated ginger

- Add 2 pulp spoons to fill the molds 3/4

- Bake between 9 to 11 minutes at 160 ° depending ovens

 

AMINA-A-TABLE-2

 

Serve warm for a beautiful explosion of flavors on the palate with a velvety ... preferably mango ...

 

 

AMINA-A-TABLE-1

 

The velvety mango both citrus

- Wash and peel the mango

- Cut the pulp of the diced fruit and put it in a blender with the juice (rest of mandarins and lemons delicacies)

- Mix all very finely, pour the cream obtained in one or two coffee cups and decorate peel of citrus fruits

 

AMINA-A-TABLE-9

 

Record

Record

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