It's Sunday, and you know what that means. It's time for Brunch! Today Ben West from La Villa at the Philbrook Museum stopped by to make his
Cognac mousse
- 10 yolks
- 4 oz sugar
- 6 oz milk
- 4.5 leaves gelatin
- 5 oz cognac
- .75 qt whipping cream
- Whip cream and set aside in fridge
- Mix egg yolk, sugar, milk and cognac together.
- Wisk over Bain Marie until thick ribbon stage.
- Bloom gelatin in cold water
- Wisk into mix.
- Fold into whipped cream
Kiwi compote
- 4 kiwi
- 2 oz sugar
- 1 oz water
- Peal and cut kiwi into ½ sized cubes
- Put kiwi in pot with sugar and water.
- Bring to boil and turn to med low heat for about 10 min.
- Put in blender and blend on high for 1 min. (add more water if needed)
- Cool and serve
Stay in touch with us anytime, anywhere.
Download our free app for Apple and Android and Kindle devices.
Sign up for newsletters emailed to your inbox. Select from these options: Breaking News, Severe Weather, School Closings, Daily Headlines and Daily Forecasts.
