Creampancakeswith fruit -how to prepare:Mixthe eggs, milk andcream.Add flourandsugar, andallowed to standat roomtemperature for30 minutes.Friedpancakestranslatetoreversea deepplate.Ukręcamysugar4 tablespoonsoflemon juice andmix withfruit.Fruitsput onpancakes, which are thenwrapthehornsanddecorate withwhippedcreamwith a spoonful ofsugar.
2 ounces fine-quality bittersweet chocolate (not unsweetened) 2 1/4 cups whole milk 1/3 cup heavy cream 3/4 cup minus 2 tablespoons superfine granulated sugar 1 cup unsweetened cocoa powder 4 large egg yolks
Preparation:
Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth. Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil. Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold. Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours. Makes about 1 quart.
pancakeswith fruitcream- ingredients:
200 gof wheat flour
3 eggs
1 cupof milk
1 cupcream18percent.
2 tablespoons sugar
fatfor frying
stuffing
50grams offruit(strawberriesraspberriesblueberries)
4 teaspoonslemon juice
5 tablespoonsof sugar
150 mlcream30percent.
Creampancakeswith fruit -how to prepare:Mixthe eggs, milk andcream.Add flourandsugar, andallowed to standat roomtemperature for30 minutes.Friedpancakestranslatetoreversea deepplate.Ukręcamysugar4 tablespoonsoflemon juice andmix withfruit.Fruitsput onpancakes, which are thenwrapthehornsanddecorate withwhippedcreamwith a spoonful ofsugar.
Mam nadzieję że pomogłam :D
Chocolate Gelato Recipe
Ingredients:
2 ounces fine-quality bittersweet chocolate (not unsweetened)
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup minus 2 tablespoons superfine granulated sugar
1 cup unsweetened cocoa powder
4 large egg yolks
Preparation:
Coarsely chop chocolate.
In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.
Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.
Makes about 1 quart.
PROSZĘ : )