Caramel Whip Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Teasp. unflavored,
Gelatine,
3/4 cup: Cold water,
3/4 cup: Brown sugar,
Packed,
3: Eggs, separated
1 dash: Salt,
1: Teasp. vanilla extract,
3: Tablesp. sugar,
1 dash: Salt,
1 1/2 cup: Milk,
1/2: Teasp. vanilla,
Extract,
1/4: Teasp. lemon,
Extract,
1/4: Teasp. almond,
Directions:
extract chopped walnuts
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar
with remaining 1/2 cup water to 232
F. on candy thermometer. or
until syrup spins thread. Meanwhile, beat egg whites with dash salt
until stiff. Remove syrup from heat; stir in gelatine until
dissolved; slowly add to beaten whites. beating constantly. Add 1
teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt.
mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring,
until thickened. Stir a few min.; then add 1/2 teasp. vanilla extract
and lemon and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with
walnuts. Pass custard sauce. Makes 6 servings.
Source from luhu.jp
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar
with remaining 1/2 cup water to 232
F. on candy thermometer. or
until syrup spins thread. Meanwhile, beat egg whites with dash salt
until stiff. Remove syrup from heat; stir in gelatine until
dissolved; slowly add to beaten whites. beating constantly. Add 1
teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt.
mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring,
until thickened. Stir a few min.; then add 1/2 teasp. vanilla extract
and lemon and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with
walnuts. Pass custard sauce. Makes 6 servings.
Source from luhu.jp
Tags
Desserts