few years ago, "Gazeta Wyborcza" weekly allowance appeared on the kitchen countries from around the world. To this day I like to browse gained immensely from this series of cards. Often, they discover previously unnoticed provisions. This was the case with today's soufflé dating from the Caribbean. Charmed us with all its subtlety and aroma. I was going to give it to jam, but gave up after the first bite-destroy dessert that needs no improvement. Najpyszniejszy still slightly warm! Presented below for the provision I added sugar.
10 grams of coconut chips
12 grams of rice
5 dag
butter 4 eggs 0.5 liters of water
pinch of nutmeg nutmeg
4 tablespoons of sugar cane
pinch of salt
Ingredients:
first Boiling water to pour coconut, cook time 10 minutes.
second For fine sieve thoroughly (!) Odciśnij of chips fluid.
third Coconut water, boil again, pour into the rinsed rice.
4th Cook over low heat, covered to soften rice (about 20 minutes), stirring occasionally.
5th When it cooking rice, coconut drink all the water, add butter, or pour a little (!) of water.
6th Protein and salt, whisk to stiff peaks.
7th Quenched combine rice with egg yolk, vanilla and sugar.
8th Gently stir in the protein.
9th Transfer to a greased mold.
10th Bake 20 minutes in preheated oven to 200 degrees.
Bon Appetit!
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