Citroenmousse met meringue en bosbessensaus

<!--StartFragment-->  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">200 gr citroensap</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">125 gr crème fraiche</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">6 eieren, gesplitst</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">250 gr suiker</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">3 blaadjes gelatine </span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">25 gr. citroenschilletjes gekonfijt</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">2,5 dl. slagroom</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">Meringue schuim</span></p>    <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">-----------------</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">250 gr eiwitten</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">250 gr kristalsuiker</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">200 gr poedersuiker</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">30 gr maïzena</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">Bosbessensaus</span></p>    <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">--------------------</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">250 gr bosbessen</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">80 gr poedersuiker</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">25 gr room</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">Crème de cassis</span></p>  <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Citroensap met 100 gram suiker verwarmen tot aan het kookpunt en de in koud water gewelde gelatine er in oplossen, af laten koelen tot kamertemperatuur.</span></p>      <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Van de gespitste eieren het eiwit met 75 gram suiker opkloppen en vervolgens in een andere kom de dooiers met de andere 75 gram lobbig kloppen.</span></p>  <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">De licht geleerde citroenmassa met het eidooierschuim mengen en vervolgens met het opgeslagen eiwit.Schep ze in een mooie vorm en bewaar in de koelkast.</span></p>  <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Voor de meringue;</span></p>  <p style="mso-pagination: none;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;; layout-grid-mode: line;">Eiwitten met de kristalsuiker in een met citroensap ingewreven kom taai kloppen tot ze met grote pieken in de kom blijven staan, vervolgens de poedersuiker en maïzena erdoor spatelen, opspuiten in mooie cirkels en 3 uur drogen in een stille oven bij 120 C.</span></p>  <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Voor de bessensaus, de room met de suiker koken en hierin de Crème de Cassis oplossen en de bosbessen toevoegen.</span></p>    <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Af laten koelen en de mousse op een ronde meringue scheppen en afdekken met de andere meringue.</span></p>  <p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;">Garneren met de bosbessensaus.</span></p><p style="tab-stops: 134.7pt;" class="MsoNormal">Eric van Veluwen</p><p style="tab-stops: 134.7pt;" class="MsoNormal"><span style="mso-bidi-font-size: 12.0pt; font-family: &quot;Times New Roman&quot;;"></span></p>  <!--EndFragment-->

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