Veal mousse with pistachio

COMPOSITION:
40dag veal shoulder
8dag prosciutto
10dag pistachio
5dag carrots
5dag leek
5dag onions
2dag parsley
0.5dcl whipping cream
10dag butter
2dag gelatin
spices
Preparation:
For fat fry the veal cut into the shoulder, add cleaned spice vegetables. Simmer until tender. Add spices and remove from heat. Chilled meat blended, add the butter, soaked gelatin and at the end of the treasure blanched pistachios we roughly chopped. In the finished foam add half depressed cream
. Mold choose as you want and it coated with a thin prosciutto fetama that 1/3 overlap, fill to the top of mousse and covered with prosciutto. Place in refrigerator to cool. Serve as a cold appetizer.

Ice cake (the best cake in the world)

ingredients

bark

7 egg whites
5 egg yolks
10 tablespoons of sugar
4 tablespoons flour
3 tablespoons cocoa
6 tablespoons of water at room temperature
1 teaspoon baking powder

filling

1 l. milk
180 gr. Bite
250 gr. butter or margarine
250 gr. icing sugar
4 vanilla sugar
2 egg yolks
2 tablespoons granulated sugar

frosting

I had a chocolate "Best wishes" 250 gr. so I made ganache, I added another 2 dl. cream and 1 teaspoon butter.

can and sheer glaze of 100 gr. chocolate and 3-4 tablespoons of oil.

Procedure.


Whip the egg whites and sugar in a sturdy snow. I muddy those waters any Immediately after the beginning of torture whites electric mixer at high speed gradually add the sugar and then muddy those waters any all together.
The snow egg whites add the egg yolks lightly stirring, then the flour, cocoa and baking powder, also gradually with gentle stirring. Finally add the water spoon by spoon.
Pour the mixture in a greased and sprinkled with flour a baking sheet and bake in preheated oven at 180 degrees for 15 to 20 minutes.

filling

In the milk add the vanilla sugar and cook a meal. Do not immediately removed from the heat as soon as it thickens, meal should be cooked at least 10 minutes.
Allow to cool.
2 egg yolks and 2 tablespoons sugar foam mix to turn white egg yolks and cook for about ten minutes to steam. Allow to cool.

Whisk the butter and sugar, add egg yolks, combine well but after adding 2.3 tbsp semolina constantly mute high speed.
Distribute the filling over the cooled crust, put the glaze and kept cool for several hours in the fridge.