Copyright 2011 LtDan'sKitchen blogs |
Flødebudding - Adapted*
2 envelopes unflavored gelatin
1/4 cup cold water
2 cups light cream
3 large eggs, separated
blanched almonds
Frugtsauce (fruit sauce)
1. Sprinkle gelatin into water and let stand for 5 minutes.
2. Heat the cream over low heat and stir in the gelatin mixture until
dissolved. Cool until just warm to the touch.
3. Beat the egg yolks until thick. Temper with 1/4 cup of the cream
mixture and gradually beat into the rest of the cream mixture.
4. Beat the egg whites until stiff peaks form and fold into the cream
mixture.
5. Pour the cream pudding into serving dishes and cool in the fridge
for at least two hours or until set. Serve with the frugtsauce and top
with fresh berries and the almonds.
Frugtsauce (Fruit Sauce)
Copyright 2011 LtDan'sKitchen blogs |
(2 cups raspberries and
1 cup mixed berries with
blueberries)
1 cup + 1/2 cup water
1 cup sugar
juice of 1 lemon
3 tbsp corn starch
1 tsp vanilla extract
1. Combine frozen berries
with sugar, 1 cup water
and lemon juice. Cook
over low heat stirring
occasionally until sugar is dissolved and berries are warmed through.
2. Mix cornstarch with 1/2 cup water and stir into the hot berry mixture.
Cook until thick and glossy. Cool and add the vanilla before drizzling over
the cream custard.
*Tighe,E., Woman's Day Encyclopedia of Cookery, Volume 4, Fawcett Publications, Inc., New York:1966.
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