| Kategori: | Makanan penutup |
Deskripsi:
Recipe by: Barbara Northwood
Saat ini lagi malas masak atau bikin-bikin kue... Berhubung keliatannya cantik dan 'sepertinya' gampang, pajang dulu ahh...
Bahan-bahan:
3 eggs, separated
1 / 2 cup caster sugar
2 cups milk
2 tsps instant coffee powder
1 tblsp gelatine
1 / 4 cup water
300ml tub thickened cream, whipped
Shaved milk chocolate and mint leaves, to decorate
Petunjuk
1. Beat egg yolks, half the sugar, milk and coffee together in a large bowl. Pour into a large saucepan.
2. Whisk over a medium heat and bring to boil. Pour hot mixture into a large heatproof bowl. Cool slightly.
3. Sprinkle gelatine over water in a small heatproof jug. Stand
jug in a pan of simmering water. Stir over heat until dissolved. Stir into warm milk mixture.
4. Beat egg whites in a small bowl with an electric mixer until
soft peaks form. Gradually add remaining sugar, 1 tablespoon
at a time, beating between additions, until firm peaks form. Fold into warm milk mixture.
5. Using a soup ladle, ladle warm mixture evenly among six serving glasses (1-cup capacity). Refrigerate for 3 hours, or until set.
6. To serve, pipe whipped cream on top of desserts. Decorate with chocolate curls and mint leaves.
Tip: These desserts should separate into three even layers. The milk mixture must be boiled before the gelatine mixture is added to achieve this result. Desserts can be made up to two days ahead - decorate just before serving.
Source: New Idea Magazine
Recipe by: Barbara Northwood
Saat ini lagi malas masak atau bikin-bikin kue... Berhubung keliatannya cantik dan 'sepertinya' gampang, pajang dulu ahh...
Bahan-bahan:
3 eggs, separated
1 / 2 cup caster sugar
2 cups milk
2 tsps instant coffee powder
1 tblsp gelatine
1 / 4 cup water
300ml tub thickened cream, whipped
Shaved milk chocolate and mint leaves, to decorate
Petunjuk
1. Beat egg yolks, half the sugar, milk and coffee together in a large bowl. Pour into a large saucepan.
2. Whisk over a medium heat and bring to boil. Pour hot mixture into a large heatproof bowl. Cool slightly.
3. Sprinkle gelatine over water in a small heatproof jug. Stand
jug in a pan of simmering water. Stir over heat until dissolved. Stir into warm milk mixture.
4. Beat egg whites in a small bowl with an electric mixer until
soft peaks form. Gradually add remaining sugar, 1 tablespoon
at a time, beating between additions, until firm peaks form. Fold into warm milk mixture.
5. Using a soup ladle, ladle warm mixture evenly among six serving glasses (1-cup capacity). Refrigerate for 3 hours, or until set.
6. To serve, pipe whipped cream on top of desserts. Decorate with chocolate curls and mint leaves.
Tip: These desserts should separate into three even layers. The milk mixture must be boiled before the gelatine mixture is added to achieve this result. Desserts can be made up to two days ahead - decorate just before serving.
Source: New Idea Magazine
No comments:
Post a Comment