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iNÊS mENDES

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About Inês

Hi, my name is Inês Mendes. I’m from Figueira da Foz, Portugal. Veterinary professional and currently a photographer and food stylist from heart. I love making cakes and muffins, I get lost in the dance of pots and pans and nothing gives me more pleasure than preparing food for those I love the most. Prepare a beautiful, well-decorated table and photograph it. It makes me so happy.
For me, cooking means sharing, sharing affections and memories. I love trying out new recipes, new ingredients, smelling new smells, traveling on a plate of food. There is an unavoidable beauty in the food, in all aspects and in the five senses, and that is what I want to capture through my lens.
 
 
It was from my grandmother that I learned a lot. That I grew up. I remember when I was a little girl making cakes on the wet land, while my grandparents watered the garden, then later I started to prepare mini cakes for tea with the dolls and cousins. They are pieces of me, of memories and times.
Since I was little I grew up surrounded by nature and animals, and the taste for what comes from the garden, what we plant and harvest, is part of me. My cuisine turns out to be a reflection of seasonal products, seasonality, neighborly shares, and the local market. After many years of living in cities, I returned to my roots in the countryside. Where I am happiest. And this is where I photograph my scenery, my food, and my work. Where each image tells a story.
 
 
I love to eat freshly picked fruit in the orchard, sit outside under a tree and have a picnic. Hear the birds sing and pick flowers in the garden. Watch a good movie, and eat a slice of cake still warm. Listening to music while preparing a lazy brunch. Smell a new book in your hands. Make cookies, cakes and ice cream. Smell the smell of a freshly baked cake.
It is the little things that bring happiness. And I hope to be able to transmit a little bit of myself here. Who I am. Thanks for stopping by.
 
Inês Mendes - Blogger
Ananás e Hortelã on Social Networks

Cheesecake Lemon Mousse

Plate Dessert
Cuisine Mediterranean
Keyword Cheescake, sobremesa
Preparation Time 1 hour
Total Time 1 hour
Doses 8 pessoas
Chef Inês Mendes

Ingredents

To the base

  • 175 g Maria Biscuit
  • 100 g Butter melted

For the filling

  • 200 g Cheese cream
  • 370 g Condensed milk
  • 400 ml Milk cream (35% MG)
  • 3 Uni Lemon juice
  • 1 Uni Lemon Zest
  • enough Warm lemon tea

To the cream

  • 1 Cup of sugar
  • 1 Cup of water
  • 2 Lemons
  • 3 Homemade egg yolks
  • 1 teaspoon full of cornstarch

Instructions

To the base

  1. Line the base and sides in a round shape with a removable bottom measuring 20-22cm in diameter. For the base, grind the powdered cookie and add the butter, stirring well. Place at the base of the mold and press very well until it is uniform and compact. Take the cold for 20 minutes.

For the filling

  1. Beat the cream very firmly apart. Beat the cream cheese with the condensed milk and lemon zest. Add the lemon juice and mix well until you notice that it is firmer. Add the whipped cream little by little and wrap gently. Place one third of this mousse on the wafer base and smooth. Dip half the cookies in the warm lemon tea and place over the first layer of mousse. Repeat for one more time and finish with the last layer of mousse. Smooth the surface well, cover with cling film and take the cold overnight or a few hours.

For the lemon cream

  1. Retirar uma colher de sopa bem cheia do açúcar e misturar com raspas de 1 limão, com as pontas dos dedos até ficar bem molhado e amarelo. Colocar o restante açúcar e este num tacho com a água e as cascas bem fininhas do outro limão e levar ao lume. Ferver por uns 5 minutos até reduzir ligeiramente e ficar bem amarelo. Misturar as gemas com a maisena e mexer bem. Temperar as gemas com um pouco da calda de açúcar e colocar tudo no tacho mexendo sempre, em lume brando até engrossar. Depois de engrossar retirar do lume e passar por um coador para retirar as cascas. Tapar o creme com película aderente, e refrigerar.Na hora de servir, desenformar com cuidado e verter algum do creme no topo da sobremesa. Servir fatiado com mais creme à parte.

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