Mastrad F49850, User Manual

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Jean-Claude Fascina’s mousse recipes
VARIATIONS ON A THEME: WHIPPED CREAM
Ingredients for cream whipper 0.5L
- ½ litre/ 500ml/ 17 ½ fl oz full fat fresh cream
- 75 g/ 2.5 oz icing sugar
- 1 sachet vanilla sugar
1.Mix the fresh cream with both sugars. Pour the mixture into the
tank of the cream whipper.
2. Insert a gas charger.
3. Shake 2 or 3 times upside down.
4. Place in the fridge until use.
To flavour and spice your whipped cream:
Infuse some spice, herbs or dried flowers in the hot cream (ginger,
cinnamon, pepper, thyme, rosemary, rose, lavender, violet…).
Filter through a strainer and leave to cool before pouring into the
cream whipper. Flavour the whipped cream by replacing the sugar
with syrups (pomegranate, strawberry, mint, violet, rose, orange
blossom…).
HOT OYSTER FOAM WITH SAFFRON
Ingredient for 4 people, cream whipper 0.5 l
- 16 deep, good-sized oysters
- 150ml/ 5 1/4fl oz fresh cream
- 15g/ 0.5 oz salted butter
- 1 leek (leaves and bottom removed)
- 1 shallot
- 1 pinch of saffron
- Chives, Salt, ground pepper
1. Open the oysters (leave the molluscs attached to the shell). Pour
the water into a bowl; wait until the oysters give off more water and
collect this too. Pre-heat the oven to 180°C/350°F/gas 4.
2. Chop the shallot, cut the leek into julienne. Brown the leek and
shallot in the butter.
3. Using a knife, ease the molluscs off their shell. Place the vegetables
in the bottom of the shell, place the oysters on top.
Place the oysters in the oven for 6 to 8 minutes.
4. Mix the water from the oysters with the cream, add the saffron
and pepper. Filter the mixture then pour it into the tank of the cream
whipper, insert a gas charger, shake and keep at room temperature.
5. Remove the oysters from the oven, squirt the mixture into the
shells and decorate with some chives. Serve immediately.
LIGHT AIRY CARAMELIZED CARROT MOUSSE WITH CUMIN
FOR BASS FILET
Ingredient for 4 people, cream whipper 0.5 l
- 400g/ 14 oz carrots
- Oranges for squeezing - ½ litre fresh orange juice
- 150ml/5 ¼ fl oz full fat fresh cream
- 1 tea spoon cumin seeds
- 4 bass filets
- 1 tablespoon olive oil
- 1 shallot, Salt, ground pepper
1. Squeeze the oranges. Peel the carrots. Put the carrots in a pan with
the cumin, cover with the orange juice. Bring to the boil then lower
the heat; leave to caramelize in an uncovered pan for 1½ hours. Keep
the orange juice and remove the carrots.
2. Blend the carrots very finely then add the cream, salt and pepper.
Pass the purée through a fine strainer, pour the mixture into the tank
of the cream whipper, insert a gas charger, shake and keep warm in a
bain-marie at no more than 70°C/ 150°F maximum.
3. Preheat the oven to 180°C/ 350°F/gas 4. Add salt and pepper to the
bass filets, brown them on the skin side in an oiled pan for 2 minutes
to stiffen them. Then place in the oven for 10 minutes.
4.Place the carrot mousse in the centre of the plate. Place the bass
filet over the purée. Top it off with a drizzle of olive oil, a little ground
pepper and a few cumin seeds.
5.Reduce the orange juice and place a drizzle of sauce on the plate.
VITELOTTE POTATO MOUSSE
Ingredients for 4 people, cream whipper 0.5 l
- 250g/ 9 oz vitelotte potatoes
- 250ml/ 8 ¾ fl oz full fat fresh cream
- 150ml/ 5 ¼ fl oz milk
- 50g/ 1.7 oz butter
- Salt, ground pepper.
1. Keep 2 potatoes for decoration.
2. Cook the unpeeled potatoes in cold, salted water for 30 minutes.
3. Peel them and then mash them.
4. Add the cream, milk and melted butter.
5. Add salt and pepper and mix well.
6. Pass through a fine strainer, pour into the cream whipper, insert a
gas charger and shake.
7. Keep warm in a bain-marie at no more than 70°C/ 150°F
maximum.
8. Cut up the remaining potatoes into very thin slices, leaving the skin
on. Fry them to use for decoration for the vitelotte mousse.
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