Hello!
Again, here we are with new Julia Child recipe translated into English: an apple aspic that can be a decorative dessert.
I hope the appearance is as spectacular as it appears in the recipe. EG will comment on your entry if it has been and whether their development has not been complicated or pesky.
As always, I hope you enjoy!
ASPIC APPLE TO JULIA CHILD RON
ASPIC de Pommes - Apple Flavored Rum-Aspic, unmolded (a cold dessert)
Because this simple dessert apples are cooked in a syrup with a high sugar content, are gelatinized when cooled and can unmold on a cold source. It is a very nice effect with the decoration of glazed fruit. Once done, the aspic may be stored in the refrigerator, in the mold or mold release for at least 10 days.
For 6 / 8 people
- 1 ½ kg cooking apples
Peel, cut into quarters and core the apples. Cut them sliced \u200b\u200blengthwise and with a thickness of about 9 mm. You should get about 8 cups.
- 1 grill or nonstick pan about 30 cm in diameter
- ¾ cup water
- 3 cups sugar
- 1 tablespoon lemon juice
Bring to a boil the water, sugar and lemon juice, stirring until sugar is dissolved. Stir the apples and cook over moderately high heat for about 20 minutes, stirring frequently to prevent the apples from sticking and burning. Should become a mass almost transparent.
- 1 cylindrical mold 1 liter
- 1 teaspoon oil
- 1 circle of parchment paper or wax
While apples are doing, smeared the inside of pan with oil, do the same with baking paper and place in bottom of pan.
- 100 grams (about ¾ cup) candied fruit: red and green cherries, candied orange peel, etc.
Make a decorative pattern on the bottom of pan with half glazed fruit. Cut into cubes and put the rest to cook with apples the last 2 or 3 minutes of cooking.
- 3 tablespoons dark rum
When apples are done, remove them from heat and add rum and stir. Pour by spoonfuls into the pan and let cool for 4 to 6 hours, or until fruit set. Serves as follows:
- 1 cold platter
- 2 cups crème anglaise (recipe below)
surrounds the mold with a cloth or hot towel for 10 to 15 seconds. Spend a knife around edge of pan and turn it over on the cold platter. Surround it with the sauce and serve.
ENGLISH CREAM
Creme Anglaise - Light Custard Sauce
This sauce is a mixture of egg yolks, milk sugar and stir over heat until thick, becoming a light cream. If you come almost to a boil, yolks can curdle, so, although it may be omitted, a very small amount of cornstarch or potato in the sauce acts safeguard in the event of excessive heat to the egg yolks. Some recipes recommend making this sauce in a water bath, but is a very slow and unnecessary if you concentrate on what you're doing and use a thick-bottomed pan. A candy thermometer is helpful.
Vanilla is the basic taste to the custard, others can add vanilla if you like coffee, or chocolate liquor. The sauce is served hot or cold, depending on the accompanying dessert. Lighter than custard, the custard is used on fruit desserts, served on creams in their molds, ice cream, or accompanying any dessert where it could be replaced by cream. More egg yolks and heavy cream, custard becomes used for ice cream. Also with more egg yolk, gelatin, whipped cream and a flavor, would be a Bavarian cream.
For about 2 cups
- ½ cup granulated sugar
- 4 egg yolks
- 1 bowl of mixed 3-liter
- 1 wire whisk or electric mixer
Gradually add the sugar to the yolks and beat for 2 or 3 minutes, until mixture is pale yellow and form a loop when you drop a little mixture from the whisk or mixer on the surface of the egg yolks and remaining sugar.
- Optional: a teaspoon of cornstarch or potato
Stir and beat the mixture.
- 1 ¾ cup boiling milk
bats While the yolk mixture, very gradually pour the boiling milk in the form of thin trickle of drops, so that the yolks are heated very slowly.
- 1 enamelled pan or heavy-bottomed stainless steel
- 1 wooden spoon or spatula
- Optional, but recommended: a candy thermometer.
Pour into the pan and place over medium heat, stirring slowly and continuously with a spatula or wooden spoon and reaching both the edges and the bottom of the pan, until the custard thickens enough to line the bucket with a light and creamy layer. Do not let the custard come to anywhere near boiling. The maximum temperature with a thermometer for candy is 76'6 73'8 º C and if you added starch. Then whip the cream off the heat for 1 or 2 minutes to cool. Strain through a sieve or fine strainer and incorporates one of the following flavors.
Flavors:
- 1 teaspoon vanilla extract, Ó
- 1 teaspoon vanilla extract and 1 tablespoon rum, kirsch, cognac, orange liqueur and instant coffee, Ó
- 2 or 3 ounces or semisweet chocolate squares to mixed into the boiling milk and 1 teaspoon vanilla extract mixed with the final cream.
- To serve hot:
Keep the cream on warm water, not hot. If desired, enter and beat 1 to 2 tablespoons unsalted butter just before serving.
- To serve cold:
Place the pan in a pan with cold water and stir frequently until cool. Then cover it and put it in the fridge.
Bon appétit!
MG
translating to walk between the fire pots
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