02 abril 2018

STRAWBERRY TIRAMISU




A classic Italian dessert, made with fresh strawberries, mascarpone and cream. A perfect dessert for the easy, over-the-counter season of baking especially cured for the love season to make at home and savor with its special.


Strawberry Tiramisu Ingredients


Cream of 100 grams

90 grams of mascarpone

20 grams of egg yolk

30 grams of Aunt Mary

28 grams castor sugar

15 water

Strong coffee of 110 grams

Strawberry puree with 25 ml

30 grams of chopped strawberry

15 grams of cocoa powder

50 grams Savoiard


How to Make Strawberry Tiramisu1. Cream mascarpone, aunt maria and whipped cream in a bowl. Fold the strawberry and strawberry mashed in the mixture above. Beat the egg yolks and boil the sugar with water to the level of the soft ball. Make pâté bombe and fold into mascarpone mixture.5. Dive savoirdi in the cafe. Assemble a layer of mascarpone mixture and a layer of savoirdi.7. Repeat the process twice. Decorate with powdered cocoa powder, strawberry cream quenelle and chocolate disc.

BANANA AND STRAWBERRY TARTELET

Milk thickened with rice flour and flavored with cardamom, saffron and fresh Banana. A delicious and fragrant milk and rice based Indian dessert. An exclusive dessert recipe, inducing happiness in you, one spoon at a time.



Ingredients Of Banana Phirni Pies With Fresh Strawberries


1 cup Basmati rice (soaked in water)

1/2 cup milk

1/4 teaspoon of cardamom powder

2-3 glasses of milk

3-4 threads of saffron

2 tablespoons of sugar

1 banana

100 grams of fresh strawberries

For cakes:

250 grams of wheat flour

125 grams butter (chilled), minced

1/3 cup castor sugar

1 egg yolk

1 tablespoon ice water



How to Make Phyrean Banana Pancakes with Fresh Strawberries1. Combine flour, butter and sugar in a food processor. Process until the mixture resembles fine breadcrumbs. Add the yolk and ice water. Process until the dough just comes together. Return dough to a lightly floured surface. Knead until smooth. Shape on a disk. Wrap in foil and refrigerate for 30 minutes. Remove from the refrigerator, roll and place in tart shells. Line pastry case with parchment paper. Fill with weights of ceramic pies or raw rice.5. Bake at 180 ° C for 10 minutes. Remove weights and paper. Bake for another 5 to 10 minutes or until the dough turns golden. Let it cool.6. Serve.

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