Pokemon Heart Silver Sprites

mousse cake Velia

few weeks ago, a reader of this blog, asked me to publish a recipe for a mousse that had eaten and liked it, but he did not know the recipe. Actually I do know even less about her and I was excited about the ingredients.
But I could never disappoint a reader?
And above all .... why do not groped this recipe, why not give confidence to Velia and try it? So I did some little research and I found it, I modified the dosage of the ingredients to my taste, and I tried the experiment!

And so today I'm here to thank Velia, this recipe because I love it !!!!!!!

But given my "hesitation" I have not exaggerated the dose, I wanted groped with a small amount.

Serves 2:

75gr azuki (it is a variety of beans, the ones you see in the picture)
250g of water
a piece of seaweed koumbu
100gr rice malt (the next time I will try with that of barley, tastier, and I will let you know)
80g hazelnut ( find my recipe here)
a grain of salt integral

Procedure:

The first thing to do is soak azuki beans for about 6 hours.
Then, cook them in pressure cooker with a grain of salt, 250g of water and kombu seaweed. From the moment the pot will be under pressure, let cook on slow flame for 30 minutes. Let it rest.
When they azuki beans are cooled, put them into the food processor with remaining ingredients.
Once we have a very dense mousse, I advise you to try and "fix it" Bostro according to personal taste.
I personally believe that the doses I have suggested is the right proportion.
Now let us relax the mousse in the refrigerator and serve very cold inside the cups.

I hope you will appreciate when you try this mousse as I did it!

Thanks Velia ....