Coconut Mousse au Chocolate with Strawberry Sauce

Recipe:

1 fresh, chilled whipped cream (2.5 dl)
  - 36% is ideal 
1/2 - 3/4 slice of gelatine or 1 egg
120 grams of white chocolate
a few drops of vanilla essence
or 1TS of vanilla sugar
1TS of coconut





First, pour the gelatin into a small bowl and let it swell. Break the chocolate in pieces and put it into a deep plate on the pot of  boiling water to melt slowly. It is important to stir it. The more you mix it, the better chocolate you will get.  Meanwhile prepare your whipped cream.
Then take the softened gelatine and melt it in a small pot in a small amount of cream.  Just melt it.  Then pour into lukewarm chocolate. Attention - now it will look bad. Everything begins to stiffen, and you feel that you've just broke down everything. Just do not give up and be patient. Piece by piece add the whipped cream . Add cream and lightly stir again and again... When it finally succeeds, gradually add more cream and finally mix it all very lightly with the rest of the cream and let it thicken.
(If you fail don't worry it has nothing in common with your intelligence)


Strawberry Sauce
250 grams of fresh sweet strawberries
50 grams of cane sugar
vanilla essence

white chocolate mouse with strawberry sauce

Coconut Mousse au Chocolate with Strawberry Sauce... 

Your homemade strawberry ice-cream

strawberry icecream

I will tell you the recipe for my favorite ice cream. I don't like ice cream recipes, where the basis is milk and eggs. So  ​​last summer I came up with my ice cream - I think that if ice cream basis is good, then also the ice cream as result must be good.
In this case you do not need ice cream maker, it's easy, you know all materials you will use, your friends will be stunned and everybody will be happy enjoying your marvellous ice cream.
But remember, that the most important thing is the quality of your strawberries. Try to use rape, red, fragrant strawberries from your garden or from the market. 
But don't overdo it, you might get fat  !!!  :)


We need:
400 grams of strawberries
150 g powdered sugar, if possible, cane (mix it to get powder sugar)
a few drops of vanilla essence (you will get it in M & S, or vanilla sugar in -  DM)
a few drops of lime or lemon - for better taste
250 ml 33% to 36% cream
1cl of rose water - if you have it, add it. It's great.

Puree strawberries with sugar and vanilla flavor with lemon or lime, add rose water. (rosy smell goes beautifully together with the smell of strawberries, so if you have rose water, add it to the strawberry mixture. But of course, it is not a necessity.)
Then carefully mix into the whipped cream.
Pour into a bowl,  close it properly and freeze for at least 6 hours. You will get delicious strawberry ice cream, of beautiful colour, with pieces of strawberries, with the scent of strawberries and ... with flavours of real strawberries.

homemade ice cream

delicious ice cream

Liitle Café called Gavalier

You will find it in Banská Štiavnica,

Café Gavalier

in a small picturesque town, at the end of the square Trojičné námestie. 
Nice, likeable interior, interesting style, nice people, pleasant atmosphere, very good coffee and really homemade cakes...
My favourite little place.

 

Café Gavalier - Coconut Cake

Café Gavalier in Banská Štiavnica

Have a nice cup of coffee, enjoy your dessert and perhaps take a little walk. 
Just follow the stony path. At the end it will trn to the forest path. When you think that it will never finnish, you will find a little emerald lake surrounded by forest. This is your reward. :)

BS

June Meadows and Emerald Little Lake

Chestnut Cake (glutan free and still very good)

First time I ate this lovely cake in Provence, in Brantes, that is small stony village, with only 84 inhabitants. Follow the stony stairs and stony path to the end  of it, and you will find a little restaurant with breath-taking views into the green-blue valley. It was unbelievable... Fresh green mixed with flower colours, slow sunset , silence and peace everywhere... no feeling of time, but of different smells, and romantic. I' ve enjoyed every second.  
And then... then I was sitting in blooming garden once. Behind long table, which was full of various delicacies - at my friend's Medovka place. When suddenly and unexpectedly the chestnut cake came.  And I was immediately sure, that it was "SHE". 
 And - from that time I use to make it :) Don't be afraid, it's easy. 

chestnut cake

150 g chestnut puree
200 g of chocolate
150 g of butter
2TS  rum
4 eggs
150 g of sugar
1/2 TS of vanilla essence or vanilla sugar
100 g nuts  or almonds
250ml of vanilla cream (whipped cream with vanilla essence) 







Procedure:
Slowly defrost the chestnut puree and prepare the baking form in advance at first. 
Mix the egg yolks with the sugar until it turns into a light foam and then add nuts and vanilla essence.
Slowly melt chocolate and butter in a bowl or pot above steam, slowly stir until mixture is cool.
Add into the yolk mixture gradually and then mix also Chestnut puree and rum. You will get  a thick, smooth paste.
Whisk the whites properly. Add them gradually into the masses, and stir very gently by hand.
Pour the batter into the form and let bake in the oven, temperature up to 170-180 ° C, about 45-60 minutes. Then try with toothpick. It should be firm to the touch, but inside a little suppler, it should not be completely dry, it should have a consistency almost like nougat.
The dough during baking goes up slightly, on the top it tends to develop cracks - that's OK. Carefully remove from oven and leave to cool. Assume that the cake will fall slightly. Allow to cool and carefully remove the mold. Cake is best after 24 hours and more ...
Serve with a scoop of vanilla or chestnut cream.
(Chestnut whipped cream - you will  create by adding cream to chestnut puree (about 150 grams) and whisk until stiff. Easy.  And very good. :)

chestnut cake 

Little Restaurant in Brantes, France

and they have chestnut cake ... 

Violet syrup

 Violete syrup and Violet Liquere

(recepy is a part of my upcoming ebook "Recepies not only for my Dears)")

Yes, you can prepare a superb violet syrup or liqueur. In France, they use this delicacy very often.  You can taste the violet ice cream, you can also meet  violets in drinks, in desserts, in chocolate ...  But maybe, we have forgotten that our grandmas used to make these delicacies - syrups and liqueurs quite often in the past. Violet syrup was mainly used with children to cure cough. So, if you want taste it, this is your chance :)

Here is the recipe.

Ingredients:
1000 ml of fresh violet florets without stalks
1000 ml of water
1000 g of granulated sugar 
juice of lemon or lime (lime is tastier)
At this stage you have syrup. If you want liquor, just continue proceed further on):
500 ml of alcohol

Procedure:
Put flowers in a sieve and gently rinse with cold water. Shake gently to get rid of water .. Then we put them in a larger container and pour boiling water. Cover it and let it to infuse in a dark, cool place, for 24 hours. Then strain through several layers of gauze and make sure that the solution doesn't contain any pieces of flowers. Add sugar, (the rule should be: one part of violet water to one part of sugar) Finally, add the lime juice (be careful !!! just 2-4 TS) put it on medium heat, stirring it constantly until it boils. Collect the foam. Then put down from the heat, let it cool and pour into bottles. At this stage we’ve got violet syrup. When it cools, pour the alcohol ...  vodka, grappa ...), so  we have liquor. Stir well and fill into sterile bottles. Then put it into a cool place and start clapping. Oh, and beware, if you put in too much lime juice, the liquor will not be purple, but pink.

violet liquere

homemade violet liquere