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Fruits de la mer - Schaal- en schelpdieren
46
Ingrédients : 300 g de noix St Jacques, 2 œufs, 2 dl de crème,
sel, poivre.
MOUSSE DE SAINT JACQUES
Cuisson : 15 min.
4 Pers.
Préparation : 15 min.
Séparer les blancs des jaunes. Fouetter les blancs en neige. Mixer les
noix de St Jacques avec la crème. Ajouter les jaunes d’œufs. Assaison-
ner. Incorporer délicatement les blancs en neige. Remplir 4 ramequins
beurrés. Les cuire 15 min. à la vapeur. Démouler. Servir chaud avec
une sauce crème citronnée.
Valeur énergétique moyenne pour une part : 270 kcal. - 1120 kJ
Ingrediënten : 300 g Jakobsschelpen, 2 eieren, 2 dl room, zout,
peper.
JAKOBSMOUSSE
Kooktijd : 15 min.
4 pers.
Bereiding : 15 min.
Scheid het eiwit van de dooiers. Klop het eiwit stijf. Doe de Jakobs-
schelpen en de room in de mixer. Voeg de dooiers toe. Op smaak bren-
gen. Voeg voorzichtig het eiwit toe. Vul hiermee 4 beboterde oven-
schaaltjes. Laat gedurende 15 min. gaarstomen. Neem de schaaltjes
weg. Heet opdienen met een romige citroensaus.
Gemiddelde voedingswaarde per portie : 270 kcal. - 1120 kJ
5049748-LR STEAM 700 FRA-HOL #1 20/04/01 11:57 Page 46
46


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