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Receta Humphrey Bogart's Coconut Spanish Cream
by Global Cookbook

Humphrey Bogart's Coconut Spanish Cream
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Ingredientes

  • 1 Tbsp. Gelatin
  • 1/4 c. Lowfat milk
  • 4 x Egg, beaten
  • 1/4 tsp Salt
  • 1/2 c. Sugar
  • 2 c. Scalded lowfat milk
  • 1 c. Shredded coconut
  • 2 x Egg whites
  • 1/2 tsp Orange extract

Direcciones

  1. Soften 1 tbsp. gelatin in 1/4 c. lowfat milk. Combine 4 beaten egg yolk, 1/4 teaspoon salt, and 1/2 c. sugar in top of double boiler over warm water. Add in gelatin mix. Add in 2 c. scalded lowfat milk gradually, stirring till a coating forms on spoon. Cold. Stir in 1 c. shredded coconut into custard mix. Fold 2 egg whites; beaten stiff and 1/2 teaspoon orange extract. Rinse mold in cool water. Fill with custard; chill till hard. Remove from the mold. Garnish with coconut, grated orange rind, or possibly sections.