Читать книгу Summer Kitchen - Bernhard Long - Страница 53

Ingredients for 6 meals

6 sheets of gelatine (or agar)

500 milliliters sour milk

4 tablespoons almond syrup

150 milliliters of milk (1.5% fat)

125 grams of cane sugar

175 milliliters of whipped cream

2 small apples

2 small bulbs

1 Orange

125 grams of grapes

½ cantaloupe

1 lemon

2 tablespoons liquid honey

3 stalks of mint

The preparation sequence

Soak gelatine for 10 minutes in cold water.

Curdled milk and almond syrup mix. Heat milk and sugar in a saucepan, cooking kettle or other vessel once. Remove from heat or hot plate and stir until the sugar has dissolved.

Squeeze the gelatine and dissolve in the hot milk. Cool slightly and stir curds under the syrup.

Cream until stiff and fold portions with the curd mixture. 6 ramekins (150 milliliter), rinse with cold water. Curdled milk and cream mass fill and cold for 3 hours make.

clean apples and pears in water, wipe dry, chop into four pieces, remove seeds and chop into slices. Orange peel so that all white skin is removed. The flesh into pieces shred.

clean grapes thoroughly in water, dry well divided into two parts. If necessary, remove the seeds. Core melon with a spoon, peel and chop into small pieces. express lemon and measure 2 tablespoons juice.

Mix all the prepared fruit in a bowl with the honey and citrus juice. clean mint in water, shake dry and pluck off the leaves.

The molds briefly in hot water and plunge the creams on plate. With mint leaves decorate and serve with the fruit salad on the plate and bring to the table.