This weekend, we have been celebrating Thanksgiving as in Canada. Usually, in Canada I made our Thanksgiving dinner with the vegetables that I had collected from our garden. This year, I made the dessert with our peaches......
200 grams of peaches in syrup
200 grams whipping cream
6 grams of gelatin sheets (3 sheets)
Sugar if needed (I didn't use sugar)
Peaches in syrup for the sauce
Place the gelatin sheets in cold water. Dissolve them in a pan with minimum water.
Whip the cream medium hard. Blend the peaches in a blender, and mix it with the whipping cream. Add the dissolved gelatin, and place them in mold in the fridge for 3 hours minimum.
In a blender, place some peaches with syrup. Blend them until you have a soup consistency.
In a dessert plate, place some of this peach soup, and the mousse in the center. ENJOY!
Pumpkin and Yam soup
1/2 butternut pumpkin
100 grams of fennel for salad (I freeze part of the fennel stems for soups)
2 tablespoons of vegetable concentrate
1 teaspoon of turmeric
1 cup of water
1 cup of milk
pumpkin seeds and chives to decorate
When I make bread, I place in the oven pumpkin and yam. I left them in the oven for 24 hours. I peel and freeze them in portions.
In a pot place the water and milk. Add the pumpkin, yam, fennel, vegetable concentrate, salt, pepper and turmeric. Let it simmer for 30 minutes. Let it cool, and blend it in a mixer. Heat it again, and correct it for salt. Serve it warm with toppings of your choice. ENJOY!