Rintihan Seorang Lelaki Yang Bernama S.U.A.M.I Tangan diangkat dan dirapatkan :::::: ” Ya Tuhan, engkau berikanlah kepada diriku kekuatan untuk memimpin isteri dan anak-anakku, untuk sampai ke syurgaMu. Ya Tuhan, jangan Engkau biarkan aku terus menzalimi diriku dan keluarga. Kau jadikanlah aku seorang suami dan ayah yang baik pada isteri dan anakku. Kau jadikanlah juga isteriku sebagai seorang isteri yg solehah..yang mampu menjadi penyejuk hatiku, yang akan mendamaikan jiwaku. Kau berikanlah dia kekuatan untuk terus dan menerus menjaga anak-anakku. untuk mendidik mereka menjadi anak yg soleh. Kau berikanlah dia ketabahan dan kecekalan dalam mengharungi perjalanan rumahtangga bersamaku. “


Tuesday, July 7, 2009

Chocolate Mousse

Chocolate Mousse

Ini resipi yang mudah perasa ikut citarasa, nak senang guna vanilla aja.

Bahan yang perlu

250 gm dark chocolate
300 ml double cream
3 biji telur
50 gm gula
1-2 sudu makan perasa or coffee.

Cara membuatnya:
Melt the chocolate in a waterbath . Let it cool a little bit. Beat the eggs with the sugar until a very pale yellow fluff. Beat the cream until it holds soft peaks. Add the chocolate and the flavoring to the eggs, stir well to combine. Gently fold in the cream. Spoon into glasses or ramekins and place in the fridge for at least four hours.

Chocolate Mousse 2
1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
I tablespoon molasses thinned with pineapple juice
or white grape juice.
4 tablespoons butter1 teaspoon flavorless, granulated gelatin

Cara membautnya:
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in the freezer. In the top of a double boiler — I used a heavy glass pyrex bowl over a pot of simmering water — combine chocolate chips, coffeejuice and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. I just let it cool about 15-20 minutes.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
This took a while to melt. I stood there holding the 1-cup metal measuring cup for quite a while. Swirl. Swirl. Stir with a fork. Swirl. Finally it looked all melted and dissolved. As I poured it into the chocolate, I noticed the bottom had a few remaining gelatin lumps.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two batches. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or glasses, cover with plastic wrap and chill for at least 1 hour. Garnish with fruit and serve.

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