Showing posts with label classic. Show all posts
Showing posts with label classic. Show all posts
Thursday, August 14, 2014
Citronfromage Dessert Opskrift A Classic Danish Lemon Mousse Dessert Recipe
Ingredients
- 4 separate pasteurized whole eggs
- 1/3 cup of sugar
- 1 cup of whipping cream (including some for garnish)
- 1 1/2 lemons for freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest (unsprayed)
- 2 tablespoons of unflavored gelatine
- 1/2 a cup of cold water
- 1/4 a cup of hot water
Kitchen Utensils
- electric mixer
- wooden spoon
- measuring cup
- measuring spoons
- 4 medium size bowls
- 1 large bowl
- Sprinkle the 2 tablespoon of gelatin over 1/2 cup cold water in a medium bowl. Stirring constantly.
- Add the freshly grated lemon zest into the gelatin mixture which is about 1 teaspoon.
- Next pour hot water into the gelatin mixture. Stir constantly to make sure the gelatine dissolves. Then, let stand the gelatin mixture cool for at least 10 minutes
- Next whip the 4 egg whites in a medium size bowl until stiff with an electric mixer
- Then whip the heavy cream in medium bowl.
- Now we are ready to whip the 4 egg yolks with a 1/3 cup of sugar in a medium bowl. Whipping constantly until light and evenly fluffy. It is ready when the egg yolk mixture is light in color.
- Combine in a large bowl the egg yolk mixture, the gelatine mixture and the juice from 1 1/2 lemons.
- Fold in the egg white mixture into the egg yolk mixture one forth at a time.
- Fold the whipped cream into the egg mixture. Stir gently until it starts to thicken. You might want to save some of the whipped cream for garnish.
- Once both the egg whites and the whipped cream are folded in then place the bowl of citronfromage into the refrigerator. Chill for several hours or until firm and ready to serve.
- This dessert can be served either in a large bowl or in individual serving glasses. You can decorate with either fruit, a slice of lemon peel, a chocolate cookie and/or whipped cream too.
Thursday, July 10, 2014
Orange Fromage Dessert Appelsinfromage Opskrift A Classic Danish Orange Mousse Dessert Recipe
This refreshing & delicious dessert is served cool. This homemade dessert is great to serve to your friends and family anytime of the year!
Ingredients:
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Ingredients:
- 4 pasteurized eggs that are separated
- 1/2 cup of sugar
- 2 cups of freshly squeezed orange juice
- finely grated orange zest from one orange
- 1 cup of whipping cream (including some for garnish)
- 1 tablespoon of unflavored gelatine
- 1/2 a cup of water
- measuring cup
- measuring spoon
- knife
- spatuala
- wooden spoon
- electric mixer
- cutting board
- 1 small mixing bowl
- 2 medium size mixing bowls
- 1 large mixing bowl
- 1 medium pot
- Whip 4 egg yolks with a 1/2 cup of sugar in a large mixing bowl. Whip until it is a light white-yellow in color and fluffy.
- Mix 1 tablespoon of gelatin into a 1/2 cup cold water in a small mixing bowl. Stirring constantly to make sure the gelatine dissolves.
- Next heat up the orange juice in a medium pot on high heat on the stove. Remove from the stove and add the dissolved gelatine. Stir constantly to ensure the gelatine is dissolved. Then, let the mixture cool for at least 10 minutes.
- Next whip the 4 egg whites in a medium size bowl until stiff. Set aside
- Whip the whipping cream with the electric mixer in a medium size bowl. Set a side
- Combine the orange juice mixture and orange zest into the egg yolk mixture in a large mixing bowl. Make sure the orange juice is cold before doing this.
- Then, fold in the whipped egg whites into the egg yolk mixture with a spatula.
- Fold the whipped cream into the egg mixture one forth at a time. (Leave about 1/4 cup of whipped cream on the side for decoration later.) Stir gently until it starts to thicken.
When the orange fromage is almost stiff, spoon into either a serving bowl or individual glasses. If you want to kick it up a notch, create an orange into an individual serving bowl.
To create an individual orange bowl
Using a sharp knife, cut an orange in half. Then remove the inside of the orange by scooping out the flesh. You now have a bowl made out of orange peel to use for the orange mousse. Now spoon in the orange fromage to the rim of the orange peel.
Keep either the serving bowls, individual glasses or the orange bowls in the fridge until ready to serve. Decorate with additional whipped cream. Add either an thin slice or orange peel, fruit or chocolate on top before serving. This is a fun and tasty way to present the orange fromage dessert! Chill for several hours or until firm.
Friday, May 9, 2014
Classic Latkes
Its back-to-back latkes! Id apologize for the lack of variety, and for the fact that Im yet again shunting you to another website to get the recipe (this time to The Oregonian), but honestly Im too busy trying to avoid skinning my knuckles on the box grater to care. Hannukah starts this week, people! Where did that come from?
In addition to preparing for our own household celebration, Im busy filling our freezer with a small army of potato pancakes for our annual Latkesplash party. Ill probably also make a batch of ruggelach, and a pot of matzo ball soup to warm people up (and round out the Taste of Ashkenaz sampler). But, as the party title suggests, its all about the latkes. And my latkes, they are delicious. Check out the story here, and learn how to make simple latkes stellar.
And as a bonus, I toss out another oil-themed tidbit: a recent radio story I produced on Oregon farmers who are trying to grow olives. Happy Hanukkah!
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