MATERIALS:
1 packet gelatin powder brown SAGAR
3 tsp instant coffee powder, 150 grams of sugar
700 ml of water
pudding mochacino
1 packet gelatin powder brown SAGAR
700 ml milk, 200 grams of sugar
3 tsp instant coffee powder, 1 tbsp cocoa powder
1 tablespoon cornstarch
100 ml heavy cream
2 egg whites
Caramel sauce:
500 ml milk
2 tablespoons cornstarch
200 grams of sugar
100 ml heavy cream
Garnish: orange sweet and fresh strawberries
HOW TO MAKE:
rectangular shape size 20 cm,
wet with water, set aside,
mix gelatin powder SAGAR
instant coffee with sugar and water, stir well and cook to the boil,
pour into the pan,
when it’s cool, cut into cubes 1
cm, set aside.
2. Prepare the pudding mold shape
ring size 1250 ml, wet
with water set aside.
3. mochacino Pudding: Mix gelatin
SAGAR with liquid milk,
granulated sugar, instant coffee, chocolate
powder and cornstarch
cook until boiling, remove from heat,
enter the heavy cream, stir well,
beat the egg whites while
until fluffy and stiff.
Mix into the pudding
stir well.
Completion: pour batter
a little sprinkle pudding
stuffing, remove the steam heat
and store in a closet
cooling.
4. Caramel sauce: Mix the liquid milk
with cornstarch, stirring
average, heat the sugar in
pan, use a low heat until
become caramelized, pour the milk
liquid and cook until caramel
dissolve and coagulate, enter
heavy cream, cook briefly,
lift, remove the heat of steam
and store in refrigerator.
5. Serve pudding with sauce
caramel.
0 comments:
Post a Comment