It is very easy to offer a dessert tasty, nutritious and light to our guests, here is a good example with cottage cheese and jelly chocolate caramel and Calvados. The preparation of this dessert does not exceed 30 minutes including the preparation of caramel, although it will be okay in time for the rest gelatin.
The contrast of flavors of jelly candy cottage cheese and Calvados chocolate is exquisite, there is also an important set of textures, because despite being a gel, inside, chewing, you can find the cheese granules. The crunchy nuts also makes it very palatable. For gelatin cottage cheese 200 grams, 200 grams of milk, 1 c / c of agar agar and 1-2 c / s of vanilla sugar.
OtrosCaramelo Chocolate and Calvados, crunchy hazelnut (or almond in its absence). Put the milk in a saucepan and bring to a boil. When it starts to boil incorporates the agar agar and sugar, beaten with rods, while cooking for a minute over low heat, for the total dissolution of the gelatin and sugar plant.
Remove from heat and allow tempering, then enters the cottage cheese and mix well. Pour the prepared molds, can be mini bundt molds or custard cups. Let cool to room temperature and then allowed to stand in the refrigerator for an hour or two, but will be studded before. Prepare the chocolate caramel and Calvados if you have not already done so, the combination with the gelatin is ideal.
Serve cottage cheese gelatin demolded, surrounding it with crocantis nuts, they are slightly caramelized. Before serving, add the chocolate caramel and Calvados to taste.
The contrast of flavors of jelly candy cottage cheese and Calvados chocolate is exquisite, there is also an important set of textures, because despite being a gel, inside, chewing, you can find the cheese granules. The crunchy nuts also makes it very palatable. For gelatin cottage cheese 200 grams, 200 grams of milk, 1 c / c of agar agar and 1-2 c / s of vanilla sugar.
OtrosCaramelo Chocolate and Calvados, crunchy hazelnut (or almond in its absence). Put the milk in a saucepan and bring to a boil. When it starts to boil incorporates the agar agar and sugar, beaten with rods, while cooking for a minute over low heat, for the total dissolution of the gelatin and sugar plant.
Remove from heat and allow tempering, then enters the cottage cheese and mix well. Pour the prepared molds, can be mini bundt molds or custard cups. Let cool to room temperature and then allowed to stand in the refrigerator for an hour or two, but will be studded before. Prepare the chocolate caramel and Calvados if you have not already done so, the combination with the gelatin is ideal.
Serve cottage cheese gelatin demolded, surrounding it with crocantis nuts, they are slightly caramelized. Before serving, add the chocolate caramel and Calvados to taste.
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