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Receta Orange Chiffon In Raspberry Sauce
by Global Cookbook

Orange Chiffon In Raspberry Sauce
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  Raciónes: 6

Ingredientes

  • 2 Tbsp. Water
  • 1 tsp Grated orange peel
  • 1 env unflavored gelatin
  • 2 Tbsp. Fresh orange juice
  • 3 Tbsp. Orange juice concentrate
  • 1/2 c. Egg substitute
  • 1/4 c. Sugar
  • 3/4 c. Low-fat plain yougurt, stirred till smoot
  • 1/2 pt Raspberries
  • 2 Tbsp. Sugar
  • 2 Tbsp. Water
  •     Raspberries and fresh mint, garnish

Direcciones

  1. Prepare chiffon: Heat the water and the orange zest in a small saucepan; let steep for 3 min. Strain though fine-mesh sieve into a small bowl, reserving orange-flavored water. Throw away zest.
  2. Add in gelatin to the flavored water, and let stand to soften, 2 min.
  3. Microwave 15-20 seconds to dissolve gelatin, or possibly pour into small saucepan and dissolve over low heat.
  4. Add in orange juice and orange juice concentrate to gelatin mix.
  5. Beat egg substitute and sugar in bowl till light and thickened. Add in gelatin mix; stir to combine. Mix in yogurt till thoroughly combined.
  6. Divide chiffon proportionately among six 2/3 c. custard c. or possibly shaped molds.
  7. Freeze overnight, till set.
  8. Prepare sauce: Combine raspberries, sugar and water in saucepan. Heat over medium heat till raspberries are softenend, about 5 min. Strain through fine-mesh strainer over bowl, forcing mix through with back of spoon or possibly rubber spatula; throw away seeds. Add in more sugar to puree if too tart.
  9. To serve: Run bottoms of c. under warm water till chiffons slide out easily. Unmold onto plate. Spoon sauce onto plates. Garnish with berries and mint if you like.