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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Strawberry Mousse and Jelly Cups

 

 

Ingredients

for 6 cups

For the mousse:

  • 600g strawberries, cut into pieces.
  • 250g water.
  • 250g sugar.
  • 2 tablespoons lemon juice.
  • 400g heavy cream.
  • 100g powdered sugar.

For the jelly:

  • The syrup from cooking the strawberries.
  • 4 sheets of neutral gelatin.
  • 6 whole or sliced strawberries for decoration.

Preparation

To make the strawberry mousse, bring the water to a boil with the 250g of sugar and the lemon juice.
Once it starts boiling, add the clean, chopped strawberries...
Strain everything, and set aside all the juice to make the jelly later...

Now, blend the strawberries separately until completely smooth.
Pass this puree through a fine strainer or a chinois to get it silky.
Whip the cream with the powdered sugar until it holds soft peaks, then gently fold it into the strawberry puree.
Pop this in the fridge while we prepare the jelly...

Soak the gelatin sheets in cold water until softened.
Heat a portion of the reserved strawberry syrup, and when it's nice and hot, stir in the softened gelatin.
Stir until the gelatin completely dissolves, then add the rest of the reserved syrup.
Spoon 2 tablespoons into each cup and let it set in the fridge.
Once the jelly layer is firm, divide the mousse among the 6 cups.
Finally, top each cup with the remaining jelly and crown with a whole strawberry...
 
Enjoy your dessert!
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