Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Adonis, son of Smyrna and her father king of Syria Theias, came out of the myrrh tree his mother was transformed by gods so as not to be killed by her father. Aphrodite fell in love with the newborn and entrusted his upbringing to Persephone. Persephone was also seduced by Adonis’ beauty and she refused to give him back to Aphrodite. A big dispute broke out between the two goddesses and once again Zeus came as a fireman to the rescue. He decided that Adonis was to spend one third of the year with each goddess and the last third with whoever he chose. Adonis decided to spend his free third with Aphrodite.
Adonis loved hunting and he was often wondering around hunting wild animals. As he was hunting one day, he was deadly wounded by a wild boar which was either sent by Ares the god of war, or it was, actually, Ares who was jealous of Aphrodite’s love for Adonis. The boar stuck his horns into Adonis’ genitals and he died in Aphrodite’s arms, who came to him when she heard his groans.
The myth says that when she realized that Adonis was dead, she cried and her tears were red, heart shaped strawberries. She also sprinkled his blood with nectar. That nectar fell to the ground and at that place a flower called anemone sprang.
The myth of the unfortunate love story between Adonis and Aphrodite is very popular, showing that not even gods could escape from the mighty arrows of god Eros. Adonis was the personification of masculine beauty and his fate was doomed because of that.
It was my husband’s birthday a few days ago and he said that he didn’t want a birthday cake, as he felt too old for this. We both have the same age 46, only he is two months younger than me. I thought that he was too pessimistic, but I didn’t want to disobey his wish. On the other hand, I didn’t want to let it go like it meant nothing, so I decided to compromise. I didn’t make a cake, but I made these delicious little sweets to say happy birthday.
They are very easy to make, only they need a preparation one day before. I made the jelly and the mousse the day before and the same day I baked the puff pastry. Then just before I served them I did the assembly. They have such a beautiful controversial taste. The plain puff pastry is the perfect bed for the somewhat sour strawberry jell and the sweet chocolate mousse. You can add real strawberries cut in small pieces to the jelly as well. It was simply delicious!
- 1 envelope 100 gr. / 3.5 oz. of strawberry jelly
- 6 rounded puff pastries with diameter 8 cm / 3 in. or one puff pastry sheet cut in 6 rounded or rectangular pieces
- 200 gr. / 7 oz. dark chocolate 60% cocoa
- 120 gr. / 4 oz. milk
- 200 ml / 7 fl oz. heavy cream 35% fat
- 2 tsp confectioner’s sugar
- The day before prepare the jelly according to package’s instructions and pour it in a rectangular vessel 28cm X 18cm / 11in. X 7 in. to stabilize.
- You can add actual strawberries to the jelly as well.
- Boil the milk.
- In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
- Incorporate and put aside.
- In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
- Slowly, slowly add it to the chocolate batter and incorporate.
- Put it in the fridge.
- Preheat oven to 200° C / 400° F.
- With a fork pierce the puff pastries so they won’t become puffy.
- We want them as flat as possible.
- Bake until they are done.
- Remove and let them cool completely.
- Cut the jelly in six pieces with the same dimensions as your puff pastry pieces.
- Whisk mousse for a few seconds so as to become fluffy and put it in a piping bag.
- Cut the puff pastries transversely.
- Put one piece on a plate.
- Add the jelly and on top of this pipe the mousse.
- Add the other piece of puff pastry.
- On top pipe some more chocolate mousse.
- Do the same for the rest.
- Serve immediately.
- 1 φάκελος 100 γρ. ζελέ φράουλας
- 6 στρογγυλά σφολιατάκια με διάμετρο 8 cm ή ένα φύλλο σφολιάτας κομμένο σε 6 στρογγυλά ή ορθογώνια κομμάτια
- 200 γρ. σοκολάτα 60% κακάο
- 120 γρ. γάλα
- 200 ml κρέμα γάλακτος 35% λιπαρά
- 2 κ.γ. ζάχαρη άχνη
- Την προηγουμένη προετοιμάστε το ζελέ σύμφωνα με τις οδηγίες του πακέτου και ρίξτε το σε ένα ορθογώνιο 28 cm X 18 cm για να σταθεροποιηθεί.
- Μπορείτε να προσθέσετε πραγματικές φράουλες στο ζελέ.
- Βράστε το γάλα.
- Σε ένα γυάλινο μπολ τοποθετήστε τη σοκολάτα κομμένη σε κομματάκια και ρίξτε το ζεστό γάλα.
- Ενσωματώστε και να βάλτε στην άκρη.
- Στο μπολ του μίξερ σας ρίξτε την κρέμα γάλακτος και τη ζάχαρη άχνη χτυπήστε με το σύρμα μέχρι να πήξει σαν γιαούρτι.
- Σιγά-σιγά, προσθέστε το στο μίγμα σοκολάτας και ενσωματώστε.
- Βάλτε το στο ψυγείο.
- Προθερμάνετε το φούρνο στους 200° C.
- Με ένα πιρούνι τρυπήστε τα σφολιατάκια, για να μην φουσκώσουν υπερβολικά.
- Θέλουμε να είναι όσο το δυνατόν επίπεδα.
- Ψήστε έως ότου γίνουν.
- Βγάλτε από το φούρνο και αφήστε να κρυώσουν εντελώς.
- Κόψτε το ζελέ σε έξι κομμάτια με τις ίδιες διαστάσεις των κομματιών της σφολιάτας.
- Ανακατέψτε τη μους για λίγα δευτερόλεπτα ώστε να γίνει αφράτη και βάλτε τη σε κορνέ.
- Κόψτε τα σφολιατάκια εγκάρσια.
- Τοποθετήστε ένα κομμάτι σφολιάτας σε ένα πιάτο.
- Προσθέστε από πάνω το ζελέ και με το κορνέ βάλτε τη μους.
- Προσθέστε το άλλο κομμάτι της σφολιάτας.
- Από πάνω στολίστε με μους σοκολάτας.
- Κάντε το ίδιο για τα υπόλοιπα.
- Σερβίρετε αμέσως.
