The word "dessert" comes from the old French word "desservir", clearing the table means. Desserts sometimes referred to as "dessert" are usually a sweet ending to a meal.
Below are two popular dessert recipes. Give them a chance and have a sweet ending to your meal.
Queensland Lamington
Originally conceived as a method, devised by using outdated cake, butter or biscuit Lamingtons squares are dipped in melted chocolate, thenrolled in coconut. This dessert recipe calls for store bought cake or pie that are already on hand.
Ingredients:
A butter or sponge cake cut into equal pieces
500 grams of ice or sugar confectionery
2 / 3 cup cocoa
15 grams butter
1 / 2 cup milk
2 1 / 2 cups grated coconut
Icing Directions:
In a medium bowl, sift sugar and cocoa.
Butter in small pan.
Stir in butter and milk sugar and cocoa mixture.
Bring medium pot of water onCooking on the stove top, reduce heat.
Place bowl on the water, stirring until chocolate is smooth and shiny.
To Lamingtons:
Place squares on cake tines of a fork.
Dip each cake into icing mixture holds over bowl to drain excess may glaze.
Toss chocolate cake squares in coconut.
Place to put on tray.
Pavlova
It is said, created in 1935 Herbert Sachse, chef at the Hotel Esplanade in Perth, a popular dessert in honor of the visitRussian ballerina Anna Pavlova.
Meringues can be tricky, so it is important to start with clean, dry utensils. If the meringue cracks, tears fill in with extra cream.
Ingredients:
6 egg whites to room temperature
Pinch of salt
1 cup powdered sugar
1 teaspoon white wine vinegar
1 / 2 teaspoon vanilla extract
2 teaspoons cornstarch / corn flour
1 / 2 cup whipping cream
1 cup sliced fresh fruit such as strawberries, kiwis, andBlueberries
Directions:
Preheat oven to 400 degrees Fahrenheit (200 C).
Lightly grease a baking sheet, then line with baking paper.
Using a metal medium bowl beat together egg whites and salt on medium speed until soft peaks form.
With mixer still running, sprinkle powdered sugar, a spoonful at a time, beating to mix well in proteins. Fort, until all the sugar was used and peaks are stiff and glossy.
Remove from mixer and vinegar, vanilla and corn starch with aSpatula gently fold into mixture.
Pile mixture into the center of the baking sheet, form a circle with a hollow center.
Turn up to 250 degrees F (130 C) and bake without disturbing for 1 1 / 2 hours oven.
Slice fruit and sprinkle with lemon juice to prevent browning.
The cream gently until soft peaks form.
Oven off and crack door, leave Pavlova to cool.
Remove from oven and carefully transfer to serving dish Pavlova. Fill hollow center with fruit and top with whipped creamCream.
Serve immediately.
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