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Receta Souffle Glacee Aux Apricots
by Global Cookbook

Souffle Glacee Aux Apricots
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Ingredientes

  • 1 c. Dry apricots
  • 1/3 c. Apricot liqueur
  • 2 c. Lowfat milk
  • 1/4 c. Water
  • 1/2 pkt Gelatine
  • 1 c. Heavy cream
  • 5 x Large eggs
  • 3/4 c. Sugar
  • 2 Tbsp. Sugar for the chantilly

Direcciones

  1. Cook apricots in 1/4 c. water. Add in liqueur and process to a puree
  2. Whip cream into chantilly
  3. Make Creme Anglaise (recipe follows)
  4. 4.Dissolve gelatine and add in to warm creme anglaise*
  5. Stir in apricot puree to combine. Refrigeratetill almost thickened.
  6. 6.Fold chantilly into apricot mix. Refrigeratewhile you beat the whites.
  7. Whip egg whites till they hard soft peaks and fold into apricots.
  8. 8 Spoon into a souffle dish. Freeze.
  9. Remove to refrigerator 6 hrs before serving or possibly at room temperature 2 hrs
  10. Creme Anglaise
  11. 2 c. milk1/4 lb sugar (less 1 tbs) 2 c. lowfat milk 1 vanilla bean 5 egg yolks
  12. 1.Beat yolks with sugar till lemony colored,very pale yellow
  13. Bring the lowfat milk to a boil with the bean ( sliced in half)
  14. Remove the vanilla bean and pour the warm lowfat milk slowly , still beating,over the yolks.OFF THE HEAT
  15. Bring the mix back to very slow heat and stir with a wooden spoon or possibly spatula just till it coats the spoon. Don't LET It BOIL!!!!!! Should take about 3 min in the heat. Enjoy Regards, Miriam
  16. NOTES :*If using leaf gelatine: dip in water squeeze and add in to hot creme anglaise