–
Angel Rivas. Sweet and tradition usually go hand in hand, as is the case with Manuel Paiseo. This man from Huelva constitutes nothing less than the fourth generation of a family dedicated to the world of sweets. Art and heart, the creation of sweets is a very special aspect of the hospitality industry, demanding and also, why not, rewarding.
Manuel received his initial training from his uncle, who at the age of 12 hired him to work in his bakery-pastry shop. That was 40 years ago. Manuel learned by literally letting his skin scratch cans.
After this first experience, he went through different places until he opened his own pastry shop in mad, where he met his wife and mother of his children. After this freelance stage, he was hired by a multinational as the head of ‘demos’. This led him, as he indicates, to teach and learn a lot.
–
A new stage came later as responsible for the sweet world in the largest resort in Europe, with occupancy peaks of 3,500 people. Manuel tells us that it was quite complex since 3 buffets were controlled simultaneously from a central kitchen.
With all this baggage of experience, Paiseo is currently working in a luxury hotel on the Costa de la Luz.
Manuel enjoys his creative work.
But his unique surname also usually has a frequent place in the Huelva media because he is the proud father of one of the athletes with the most promising career in our province. Lucia Paiseo, with a track record of more than 120 metals and diplomas in rhythmic gymnastics, including national and regional championships.
Manuel Paiseo how we are in the land of Brandy, as we could see in this medium in the article on the old Moguer cognac, gives us a recipe for an exquisite sweet, with that spirit drink.
Brandy mousse with Nougat
Ingredients:
2 Eggs
200 ml Nata
70 ml milk
30 g sugar (to whip the cream)
120 g sugar (To make caramel + 30 ml Water)
40ml Brandy
80 g Turron
4 Gelatin Sheets
Almond Crocanti to decorate
Elaboration:
1. Hydrate the gelatin sheets in cold water.
2. Separate the whites from the egg yolks.
3. Whip the cream with the 30grs of semi-whipped sugar and reserve.
4. Mount the whites to Snow Point and reserve
5. Crush the nougat with the yolks
6. Heat the milk in the microwave for one minute with the gelatin sheets and add the (Milk + Gelatin) to the nougat.
7. Mix this with the Brandy, incorporate the semi-whipped cream with enveloping movements with a pastry tongue and finally the whites mounted to the point of snow.
8. Divide Mousse jobs into Cups and chill for two hours in the Refrigerator.
At the time of serving, make a caramel and add it to the mousse in the glasses and serve to the diner.
—–
—–
–
–
