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Here's a light dessert with bananas and chocolate turned out after my next culinary exploration. Light, not too greasy cream is medium thickness, dark chocolate and bananas really go well with each other in taste and texture.
the Layers do not mix, and bananas with chocolate does not sink to the bottom, but remain in the thick cream.This dessert will fit perfectly on any holiday table, even Christmas. If you cook it a little less sweet it will be good in combination with Baileys liqueur.
From the above proportions of ingredients, I came up with 3 three hundred grams of glass, even with slides. But as the dessert it's rather satisfying, this portion can be divided into 6 parts. The amount of sugar and chocolate you can change to your liking.
150 ml of milk 6 eggs of the first category, 0.5 cups of sugar plus 6 tablespoons 3 tablespoons cocoa 1 sachet of vanilla, 100 g of chocolate 3 bananas
the Preparation of the dessert
Chocolate should be rubbed on a coarse grater or chop in a proper kitchen appliance. I have similar needs, there is a little coffee grinder. Bananas wash, remove the skin and cut into thin slices.
the Cream begin to cook the way we do it in the preparation of the cream Charlotte. Eggs should be washed carefully with soap and water. They will be used raw and should be perfectly clean.
separate the whites from the yolks. The yolks just need to put it in a pot with a volume of 3 liters. Pour in 2 tbsp sugar and beat with a mixer until the sugar is dissolved.
In another saucepan pour the milk, add the vanilla and 4 tablespoons sugar. Bring the milk to a boil. With a mixer whisking the egg yolks in a thin stream pour hot milk with sugar. The mass at this point will greatly increase in volume. Here so don't bring a small pan.
Now put the saucepan on the fire and, stirring constantly, heat the mass, but in any case do not let it boil. Otherwise the yolks to curdle and will have to start all over again. When heated, the mass will thicken.
Now it quickly cool down by putting in cold water and stirring constantly. Add cocoa and stir with a spoon. Put in the refrigerator. Let it stay there a little to cool and thicken.
While the pan with the yolk-milk mixture is in the refrigerator, whisk the whites until thick as for meringue. Stir in 0.5 cups of sugar and continue to whisk, that protein would become very dense. Even whipping it with a mixer, this process takes 10-15 minutes. The amount of sugar you can decrease or increase.
, Remove the pan from the refrigerator and move it 1/3 of the protein. Acccurate stirred with a spoon. In any case, not with a mixer! Put the rest of the protein, leaving approximately 3 tablespoons for the top of the white layer. Again, gently stir in a circular motion. The cream is ready.
Take the glasses, vases or any suitable for dessert dishes. Lay out the dessert layers.
1 layer of cream; 2 layer — grated chocolate; 3 layer — chopped into plastics bananas; 4 layer chocolate.
the fifth layer, everything is repeated in the same order. Lay out the dessert layers to the top. The top layer make a white man from left protein. On top of it you can sprinkle chocolate, and can be left white. Here everything according to your taste.
Instead of bananas you can use fresh strawberries, peaches, apricots. If you want to add a spoonful of brandy or liqueur, reduce the amount of milk. Bon appetite and good company!
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