El coco rallado es uno del mas comun ingredientes al postre en Asia, es muy rico y puede guardarse durante un periodo largo. No tendremos ninguna problema para encontrarlo in some stores or supermarkets, even in Barcelona, \u200b\u200bbut advise buying at stores Oriental (if near you) because we charge too little, as less than 2 euros for a big package.
I like the sweet with a touch of salt, I find the salty charm of sweetness inducing monotone. Therefore, the truffles are coated with toasted peanuts (salted bass).
I prescribe to present the 1st International Gourmet.
Organizer is La Cocina Paso a Paso de Apicius http://la-cocina-paso-a-paso.blogspot.com/ ;
and sponsors are: San Ignacio
Traditions Workshop http://www.tradicion.es/
Cookware Cooking with Plágarohttp:// lacocinadeplagaro.com /
Servisem Food Cooked Guild Vitoriano http://cofradiadelcocidovitoriano.blogspot.com/
recipe truffles Coco and Peanut
the top (right): find out and crushed peanuts, cream, sugar, cardamom aware, and coconut
Ingredients (p ara 26 truffles):
whole milk 230 ml, 230 ml cream (30% fat), 90 g sugar, 75 g grated coconut , 1 teaspoon salt, a pinch of cardamom powder, a cup of toasted peanuts (salted bass) and finely crushed
Step 1: in a saucepan, provide milk, cream, coconut, sugar and salt.
Step 2: stir well and cook all to a boil.
Step 3: Without stirring, boil very low heat for 60 minutes or until liquid is evaporated. Add cardamom.
Step 4: Place the mix a source uncovered and stored in a refrigerator for 10 hours.
Step 5: Join truffles. Transfer to a crushed peanut. Refrigerate and serve them out again.
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