fruits
Ingredients for about 12 pieces: For the shortcrust pastry: 210 g flour140 g cold butter1 tablespoon cold water40 g sugarFor the pumpkin topping:1 small Hokkaido pumpkin (approx. 800 g)1 walnut-sized piece of ginger125 g sugar1 packet vanilla sugar1 teaspoon cinnamon3 eggs (M)125 ml whipped cream Also: 1 jar (355 g) Apple & Mango Mush2 tablespoons pumpkin seeds Preparation: 1. Put flour in a bowl. Add butter in pieces, water and sugar. Chop everything with a knife so that dry crumbs are formed. Then mix everything quickly knead by hand to a smooth dough. 2. Roll out the dough on a floured surf...
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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...
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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 (...
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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...
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Ingredients for 4 people: 75 g white couverture75 ml milk4 sheets white gelatine500 g yoghurt, 0.1 % fat1 packet vanillin sugarjuice of 1 orange Also: 2 oranges2 tbsp orange marmalade150 g blueberries Preparation: 1. Cut the couverture into pieces and place in a saucepan with the milk. Stir until the couverture melts. Pour the mixture into a high cup and chill for approx. 1 hour. 2. Soak the gelatine in cold water for 5 minutes. 3. In the meantime, peel and fillet the two oranges, reserving the juice. Put the marmalade and orange juice into a small saucepan and heat. Sort out the blueberries a...
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Ingredients for 4 servings: 6 sheets white gelatine80 g sugar80 ml water300 g blueberries (fresh or frozen)250 g créme fraîche150 ml whipped cream100 g lady fingersLemon balm to garnish Preparation: 1. Soak the gelatine in sufficient cold water. 2. Boil the sugar and water for 5 minutes, add the blueberries and bring to the boil briefly. Remove from the heat. Drain the blueberries and collect the liquid. 3. Purée half of the blueberries with the liquid. Dissolve the gelatine, dripping wet, in a small saucepan over a moderate heat and stir into the blueberry purée. Refrigerate until the mixture...
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Ingredients for 6 pieces: For the waffles: 90 g soft butter60 g sugar2 packets vanilla sugar2 eggs (L)150 g flour1 pinch of baking powder100 ml milk30 g chocolate chipsGrease for the waffle iron For filling: 1 jar (720 g) morello cherries2 tbsp cornflour2 tbsp sugar300 ml whipped creamPulp of 1 vanilla pod2 sachets of cream thickener Also: Icing sugar to dust if desired Preparation: 1. Beat butter with sugar, vanilla sugar and eggs until well blended. Mix flour with baking powder and stir in alternately with the milk. Leave the dough to rest for approx. 15 minutes. Then mix in the chocolate ch...
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Ingredients for approx. 16 pieces: For the shortcrust pastry: 300 g flour100 g sugar200 g butter For the topping: 1 bag (250 g) poppy seed bake3 eggs (M)100 g mirabelle jam500 g sour cream80 g sugar30 g vanilla custard powdergrated zest of 1/2 organic lemonAlso:150 g mirabelle plum jam Preparation: 1. Mix flour with sugar. Add butter in pieces. Chop everything with a knife until you get dry crumbs. Then quickly knead everything by hand into a smooth dough. Wrap the dough in plastic wrap and place in the fridge for approx. 30 minutes. 2. Roll out the dough on a piece of baking paper to a square...
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Ingredients for approx. 16-20 pieces: 2 cans of peaches (á 480 g drained weight)200 g sultanas250 g soft butter175 g sugar1 pinch of salt150 g marzipan paste5 eggs500 g flour1 sachet baking powder200 ml milk30 g almond flakes150 g peach jamGrease for the baking tray Preparation: 1. Drain the peach halves, reserving 100 ml juice. Soak 125 g sultanas in it for 30 minutes. Cut the peaches into wedges. 2. Mix the butter, sugar and salt until creamy. Grate the marzipan and beat in. Add the eggs one at a time and mix well. Mix flour and baking powder and stir briefly into the mixture with the milk. ...
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