dessert
Ingredients for 4 people: 200 g white couverture250 ml whipped cream3 tsp white gelatine powder (instant)80 g sugar5 tablespoons orange liqueur20 g butter4 tbsp. wild cranberries (from the jar)4 tbsp. cranberry juice (red currant juice can be substituted)Mint for garnish Preparation: 1. Cut a few shavings from the chocolate coating with a sharp knife and set aside for serving. Cut the rest of the couverture into pieces, put them in a bowl and melt on a hot water bath while stirring. Remove bowl from water bath and set aside. 2. Put the cream in a bowl, sprinkle in the gelatine powder and whip ...
FoodCentrale (English)
Ingredients for approx. 12 pieces: 125 ml Armagnac or brandy200 g soft prunes, pitted For the sponge cake: 4 eggs (M)180 g whole sugar extra fine (from sugar beet, health food store, sugar as an alternative)1 pinch of salt150 g ground walnuts100 g fine sponge cake crumbs (alternatively: ground Amarettini)1 tsp. baking powder3 tablespoons walnut oil For the cream: 8 sheets white gelatine700 ml whipped cream80 g sugar2 packets vanilla sugar50 g ground walnuts Also: 100 g sugar100 g walnuts Preparation: 1. Warm the Armagnac, pour it over the prunes and leave it overnight in therefrigerator overni...
FoodCentrale (English)
Ingredients for 4 people: 4 sheets white gelatine2 sheets of red gelatine3 apples (120 g each)8 tablespoons lemon juice300 ml clear apple juice4 tablespoons sugar1 star anise200 ml beet juice50 ml white wine200 g plums1 packet vanillin sugar Preparation: 1. Soak gelatin in cold water. Wash 2 apples, remove core. Slice apples into very thin rings, steam briefly in 2 tablespoons of hot lemon juice and stew briefly and drain on paper towel. 2. Boil apple juice, 2 tablespoons sugar and star anise, remove anise. Add beet juice and wine. Squeeze gelatin, dissolve in the liquid. 3. Rinse 4 ramekins (...
FoodCentrale (English)
Ingredients for 8 - 10 pieces: 125 g butter150 g ice cream wafers12 sheets of gelatine600 ml buttermilk100 g + 1 tsp sugar6 tbsp. lemon juice250 g whipped cream2 packets vanillin sugar150 g lemmon curd200 g mixed pastry rolls1/2 tsp grated, untreated lemon peel Also: 35 g soufflés (lemon flavored egg white pastries) for decorating.oil to coat Preparation: 1. Melt butter, finely crush wafers and mix. Spread all but 2 heaping tablespoons on the bottom of a springform pan (18 cm diameter) lightly coated with oil. Press down and chill. 2. For the filling, soak the gelatine in cold water. Whip butt...
FoodCentrale (English)
FoodCentrale (English)
For 12 pieces: 250 g flour50 g melted butter1 pinch of salt1 eggapprox. 125 ml lukewarm water Filling: 50 g butter100 g icing sugar1 pinch of saltgrated zest of 1 untreated lemon2 eggs500 g low-fat curd100 ml whipped cream1 sachet cream custard powder100 g sultanas500 g tart apples (e.g. Cox Orange) also: 2 tbsp ground hazelnuts40 g melted butter3 tbsp icing sugar Preparation: Place the flour, butter, salt and egg in a mixing bowl and knead into a smooth dough.Then knead with your hands for at least 10 minutes. The dough should be elastic and have a silky sheen. Brush the dough with a little o...
FoodCentrale (English)
Ingredients for 2 mini tarts, 8 pcs. each: 1 glass of baby pears (350 g capacity)½ l red wine1 bag of mulled wine fix50 g walnut halves75 g dark chocolate5 tablespoons milk200 g butter175 g sugar1 packet vanilla sugar1 pinch of salt3 eggs (size M)200 g flour75 g cornstarch20 g cocoa1 sachet baking powder2 tablespoons pear brandy150 g dark chocolate coating150 g milk chocolate coating10 g coconut oil Also: Cocoa and powdered sugar for dustingGrease and breadcrumbs for the molds Preparation: 1. Heat pears with their own juice and red wine. Add mulled wine bag, let steep for 5 minutes. Remove bag...
FoodCentrale (English)
Ingredients for 4 people: 4 slices of frozen puff pastry800 ml milk2 packets of vanilla pudding powder80 g sugar200 ml whipped cream800 g various fruits from the jar (e.g. mirabelles, cherries, plums etc.)1 tablespoon hail sugar25 g white chocolate coating Preparation: 1. Defrost puff pastry according to instructions. 2. Mix 150 ml milk with vanilla pudding powder. Boil remaining milk with sugar. Stir in pudding powder and bring to a boil once while stirring. Allow pudding to cool. 3. Preheat oven to 200-225 degrees (convection oven: 180-200 degrees, gas mark 4-5). 4. Roll out puff pastry on b...
FoodCentrale (English)
Ingredients for 12 pieces: For the sponge: 6 eggs (L)125 g sugar1 pinch of salt150 g soft butter200 g soft marzipan paste1 pinch of cinnamon2 packets bourbon vanilla sugar150 g flour50 g ground almonds1 tsp baking powder4 tablespoons sherry (medium dry); alternative: brandy Also: 30 g flaked almonds150 g white chocolate coating150 g candied mixed fruit Preparation: 1. Separate the eggs. Beat the egg whites until stiff, adding about 50 g sugar and a pinch of salt. Cream the butter. Cut the marzipan into fine slices,gradually mix with the remaining sugar, cinnamon, vanilla sugar and the egg yolk...
FoodCentrale (English)
Ingredients for 4 people: 200 g morello cherries (from the jar)3 tablespoons sugar30 g brittle For the cream: 150 ml whipped cream50 g sugar2 packets vanilla sugar1 pinch of salt100 ml milk1 heaped tablespoon cornstarch (20 g)4 egg yolks (M) Also: 8 wafer cookies (approx. 70 g)4 tsp. sugarbutter for the ramekins Preparation: 1. Pat morello cherries dry on kitchen paper. Caramelize sugar in a pan until light brown. Add morello cherries and brittle and stir until caramelized. Pour into buttered cocottes. 2. Boil cream, sugar, vanilla sugar and salt. Mix milk with starch and stir into cream. Brin...
FoodCentrale (English)
閲覧を続けるには、ノアドット株式会社が「プライバシーポリシー」に定める「アクセスデータ」を取得することを含む「nor.利用規約」に同意する必要があります。
「これは何?」という方はこちら