Chicken Velveeta Commercial 2010

Orasch!

"Des is ois Orasch so!" . I stand at the window front of the newly opened store in the '70s like me, around the corner. Next to me, two elderly women with accurate Föhnfrisur, Pelzmützchen and handbag. "Unbelievable what da verkafft ois" "The Radio - as a similar hamma me a no" "And go, schaug amoi! The Plattner, the raised ia dahoam. The known GEBN eam i actually "

I look around me. But somewhere there must equal the Gerhard Polt come around the corner. "Yes, indeed, something incredible, hihi! The ladies are not out of wonder. I put to him and not a smirk, and expectant-discovered what a bad blogger! One of the ladies back grins "yes does not it?" I can only confirm this. I'm more 50er60er. The courage to ask the ladies what they had in that respect so at home, I did not, however.

But now what you get matching color on 70. The dessert from the this last year's New Year's Eve menu: orange sorbet, chocolate mousse, spice, almond and coffee jelly

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orange sorbet, chocolate spice mousse with almond, coffee jelly

Serves 4

orange granita

freshly squeezed juice of 4 oranges

1 shot champagne

4 cl Grenadine

8 oz sugar syrup

to taste and sweetness of the oranges with a little more or less sugar syrup (boiled in 1:1 water and sugar) to taste and after method process of Robert to granite.

Before serving, the granita to form a cam, put on a nice little irony in Orange fillet and garnish with some orange saddle Lenz Estonians.

chocolate spice mousse

100 g good dark chocolate

200 ml cream

1 green cardamom capsule, coarsely crushed

4 cm cinnamon

4 peppercorns, coarsely

½ teaspoon allspice d 'boil Espelette

100 ml cream with the spices in a small saucepan for 15 minutes. can be drawn. Pour through a sieve, the cream again on the boil and broken into pieces Pour chocolate. Let stand until chocolate is melted and stir into a smooth cream. Cool to room temperature, fold in remaining cream and beat. I got the cream filling in silicone molds and short frosted, so you can remove it. You might as well also parting from the cold for several hours made cream cams.

almond

2 tablespoons peeled and caramelize coarsely ground almonds

5 tablespoons sugar

2 tablespoons Isomalt

sugar and isomalt light, stir in the almonds and pour onto a silicone baking mat, and a silicone range thinly spread. Chilled break into decorative pieces.

The coffee jelly was an attempt by me (strong coffee sweetened with sugar and some cream, gelled with gelatin), which is not yet quite as mature. The jelly is tasty dessert component against the other two did not arrive. It would have to be strong, and perhaps would be a mocha brownie or something similar makes better gewesen.Versuch Kluch ...