Caramels à la framboise (mous ai lamponi) Versione italiana più giù La Befana est passée cette nuit et nous a laissé quelques friandises à l'ancienne ;-) Ces caramels sont nés dans le cadre d'une opération très sérieuse: vide frigo-congélateur-placard avant Noël et l'arrivée de la famille :-) Je sais, les framboises ne sont pas du tout de saison mais j'en avais une grande quantité de surgelées (vous en verrez encore d'ailleurs).
Depuis un bout de temps j'avais remarqué ces caramels à la framboise dans le Larousse des Desserts, un coup de coeur de Pierre Hermé (la recette est de Georges Gobet, un pâtissier suisse). Si Pierre Hermé avait craqué, je devais tenter. Ce n'est pas particulièrement difficile (il suffit de suivre les instructions ;-) par contre, comme toujours quand on travaille le sucre, il faut un peu de patience.
Vu les quantités, vous pouvez en distribuer comme cadeau gourmand à vos amis (ravis). Caramels à la framboise (pour 70 pièces environ) - 200 ml de crème fleurette - 300 de sucre en poudre - 20 g de beurre demi-sel. Pandan Dodol - Homemade. My family loved dodol.
We adored the triangle shaped Durian dodol and Pandan dodol. But the online store where I got my fix from had closed down. Brigadeiros to help Japan! Vanilla malt polvoron. Vanilla malt polvoron This is my first post for Kulinarya Cooking Club, a group of Filipino bloggers dedicated to sharing Filipino recipes.
This month’s theme is polvoron, one of my favorite sweets. Polvoron is powdered milk candy, so named for its crumbly texture (polvo meaning powder or dust in Spanish). In this way, it resembles the classic Spanish polvorones, which are a sandy biscuit made flavored with almonds and lard. The main ingredients for Filipino polvoron are toasted flour, powdered milk, sugar and butter. I had this idea of incorporating vanilla bean, which complements the milky flavor. I’ve learned a couple of techniques to prevent frustration while making polvoron, which is a really fragile candy. One more tip: my mom swears by Nestle KLIM for the powdered milk, so it’s the only powdered milk I will use for polvoron.
Vanilla malt polvoron makes about 40 candies. Fleur de Sel Caramels. TGIF, friends.
Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
Cookbook:Turkish Delight. Cookbook | Ingredients | Recipes Turkish Delight, or lokum (also loukoum), is a confection made from starch and sugar.
It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut pieces, usually pistachio, hazelnut or walnuts. Ingredients[edit] 2 cups sugar0.5 cups cornstarch1.5 cups water0.5 tsp cream of tartar2 tbls rosewater or one of the following to taste: Food coloring0.5 cup chopped toasted pistachios or almondsicing sugar, granulated sugar, or desiccated coconut for dusting Procedure[edit] Notes, tips and variations[edit] Note: with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion.
Warning!