Popular French desserts Работу выполнила студентка 2 курса 120 -133 БМ группы Гаврилова Екатерина
French desserts - the French desserts are an embodiment of meaning of the life of French. Love, sweet, delicate taste, tenderness – all values of French in their sweet.
Dessert Clafoutis
Clafoutis in classical performance prepared only with cherries. Formerly of cherries for Clafoutis not reach the bone to keep their flavor and juiciness during baking. Ingridients: Preparation: 700 grams of cherries; 4 eggs; 100 grams of flour; 150 grams of sugar; 400 ml milk; 2 tablespoons butter; 1 table. Spoon cherry liqueur or amaretto; Salt to taste.
Preparation: Cherries poured sugar (100 grams). Remaining sugar, mix with salt and flour, add the eggs, half butter and milk and mix until smooth. Add remaining milk and leave the dough for 20 -30 minutes, then add the liqueur.
Dessert Blancmange
Blancmange - this gentle almond jelly or cow milk. Today it is often prepared with gelatin - it gives the dish a festivity and solemnity. Ingridients: 0. 5 liters of milk ; 0. 25 liters of cream ; 0. 5 cups of crushed nuts ( cashews , walnuts , almonds, hazelnuts ); Table 1. 5. spoon rice flour ; Sugar, spices ( lemon peel, vanilla, nutmeg ) - to taste
Preparation: Dilute the flour in the fourth part of milk. Remaining milk and cream boil , add the nuts and gradually pour in the flour mixture and milk , stirring all the time. Add spices and sugar and cook over medium heat until thickened , preventing reflux. In the finished blemanzhe can add mint liqueur , rum , cocoa , fruits and berries.
Creme Brulee
Creme Brulee - the difference is that before it is fed a special torch is ignited to produce caramel crust. Ingridiets: 8 egg yolks, 0. 3 cups of sugar or powdered sugar, 2 cups heavy cream (30%) , 1 tsp vanilla extract or vanilla on the tip of a knife , 3 tbsp sugar for the caramel.
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