1/2 lb cooked shrimp
1 small onion
2 tbsp olive oil
6 dashes of tabasco (optional)
salt and peper
Cut the mango into bite sizes and pour some lime juice and top.
Cut the remaining of the ingredients into bite sizes. Mix the olive oil, lime juice, salt and pepper
and pour on top. Gently toss the ingredients.
1 cup of milk
1 egg yolk
1/4 cup of sugar
25 g flour ( about 3.5 tbsp) or cornstarch
1 tsp of vanilla extract
(500 g) about 3.5 cups flour
1 cup coconut milk or whole milk
1 package dry yeast
60 g (4 tbsp) of room temperature butter
1/4 cup sugar
1/2 tsp salt
To prepare pastry cream: Whish the eggs with sugar, add flour and whisk. Pour in the milk and vanilla extract.
Cook on medium heat until it thickens. when cooked place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Pour the dry yeast into warm milk + 1/2 tsp sugar. Let the yeast get activated for 5 to 10 min.
In a standing mixer beat the egg, sugar and butter. Add the yeast, flour and salt. Mix at slow speed for 4 minutes.
Then continue mixing again at medium speed for 3 minutes.
Wet your hands and a surface with water, then knead the dough a couple of times.
Spray some cooking spray in a bowl and transfer the dough to it.
Roll the dough unitl 1/2 inch thick. Spread the pastry cream on top and sprinkle as much chocolate chips as you want. Then roll up like a jelly roll.
Cut into 3 inch pieces. Put the pieces side by side into a baking pan. Brush with egg yolk.
Bake at 375 for 30 minute.
I love this chocolate gelato recipe; it has a strong taste of chocolate and no cream. I found this recipe in David Lebovitz’s book (Ready for desert).
You will need:
5 ounces (140 g ) dark chocolate (70 %)
½ cup Dutch coco powder
2 cup whole milk
Pinch of salt
¾ cup sugar (140 g) (I used 1/3 cup and it was enough for me)
4 large egg yolks
Put the chocolate in a large bowl.
In a medium saucepan, whisk the cocoa, 1 cup (250 ml) milk and salt. Bring to full boil and then pour the mixture over the chocolate. Stir until chocolate is melted. Set a mesh strainer across the top of the bowl.
Warm the remaining 1 cup of milk with sugar.
In a second bowl, whisk egg yolks, then gradually add some of the milk sugar mixture.
Put back on heat and cook , stirring constantly at low heat until custard is thick or coat the spatula (all the bubbles disappear).
Pour the custard into the mesh strainer into the chocolate mixture. Mix well.
Freeze according the the manufacturer's instructions.