Description
Today, I want You to really surprise! Offer dessert, which includes cucumbers! Surprised? It was very tasty! Light, delicate, fresh dessert. Not immediately guess that the composition!
Ingredients
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Fruit puree
750 ml
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Brown sugar
50 g
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Cream
200 ml
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Gelatin
-
Dark chocolate
65 g
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Instant coffee
60 ml
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Brown sugar
50 g
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Flour
35 g
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Chicken egg
2 piece
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Cucumber
2 piece
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Mint
4 sprig
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Condensed milk
100 ml
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Milk
300 ml
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Gelatin
Cooking
Combine in saucepan coffee (2 tbsp in 60 ml of water) and chocolate. Boil the mixture until it becomes thick. Remove from the heat.
5 minutes in a bowl whisk the eggs and sugar.
Then add flour, stir.
Add to the dough chocolate mixture. Pour in the form 16-18 see If the form is longer, the cake will be thin. Put in oven 175 gr. for about 20 minutes. Check with a skewer. Well cool the cake after cooking.
The next step - cucumber-mint mousse. First, prepare the gelatin per 500 ml of liquid. Next, we flavor the milk. In a saucepan, pour milk and put sprigs of mint. As soon begin to appear the first bubbles on the edges, remove from heat.
Coarsely chop the cucumbers. Put them in a blender and well preroute. For color, you can add the peel with a couple of cucumbers.
Add to cucumbers milk with mint. And good again preroute.
Then this mixture should be filtered through a very fine sieve or cheesecloth. So there are no pieces. Combine the mixture and gelatin. Add the condensed milk. Our cookie monster should come and cool down. On the bottom of the form, the better all-in-one that does not leak our cucumber mousse, put the cake and pour on top of cucumber mousse and put them in the cold for 2 hours for gelation.
After about an hour you can start to prepare the mango mousse. Again prepare gelatin in 1.2 liters of fluid. In mango puree sprinkle in the sugar and heat without bringing to a boil. Add the gelatine.
In a separate bowl whip the cream in solid foam and mix with mango puree. Let the mass is well cool. Put in the refrigerator for about 30 minutes, every 5 minutes stir. Pour on top of cucumber layer of mango mousse. And send in the cold again for 2 hours. Until fully cured.
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