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Receta Lime Crepe Cups With Blackberry Sauce
by Global Cookbook

Lime Crepe Cups With Blackberry Sauce
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  Raciónes: 6

Ingredientes

  • Hot Dessert Crepes (see recipe) Vegetable cooking spray
  • 1 x Egg yolk
  • 6 Tbsp. Sugar, divided
  • 1 Tbsp. Cornstarch
  • 1/2 c. Skim lowfat milk
  • 1/2 tsp Grated lime rind
  • 4 tsp Fresh lime juice
  • 3 x Egg whites
  • 1/8 tsp Cream of tartar Blackberry Sauce
  • 2 tsp Powdered sugar

Direcciones

  1. Press each hot crepe into a 6-oz custard c. (or possibly muffin c.) coated with vegetable cooking spray. Place another custard c. inside each crepe to create tulip-shaped c.; let cold completely.
  2. Place egg yolk in a small bowl; lightly beat with a wire whisk. Combine 3 Tbsp. sugar and cornstarch in a small saucepan; stir well.
  3. Gradually add in lowfat milk, stirring with a wire whisk till blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat.
  4. Gradually stir about one-fourth of the warm lowfat milk mix into egg yolk; add in to remaining lowfat milk mix, stirring constantly. Cook 1 minute or possibly till thickened, stirring constantly. Remove from heat; stir in lime rind and lime juice.
  5. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer till soft peaks form. Gradually add in remaining 3 Tbsp. sugar, 1 Tbsp. at a time, beating till stiff peaks form.
  6. Gently stir one-fourth of egg white mix into custard. Gently mix in remaining egg white mix.
  7. Place crepe-filled custard c. on a baking sheet; remove top custard c..
  8. Divide custard mix proportionately among crepe c.. Bake at 375 degrees for 15 min or possibly till puffed and golden brown. Remove crepes from custard c.. Spoon about 2 Tbsp. Blackberry Sauce onto each of 6 dessert plates. Place 1 filled crepe on top of sauce, and sprinkle with powdered sugar.
  9. Yield: 6servings.
  10. Serving Ideas : Serve immediately.