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Put the milk, sugar, grated lemon peel, cinnamon stick in a bowl on the fire and when it has reached the boiling point, set aside
Mix the starch with a little milk, add the yolks, pour into the milk bowl, put on the fire again and mix until thickened, in several small bowls, put thawed and well drained fruit, fill with cream but first remove the cinnamon stick, leave to cool very well and when serving, powder the brown sugar on top and caramelize with a special gun, get a very delicious dessert, creamy on the inside and crispy on the outside, worth a try!
Welcome to exotic fruits from Romania!
The first paw-paw crops, nicknamed the northern banana, an exotic species from North America, appeared in Romania around 1900 in Pianu Nou, Alba County, brought to our country by an emigrant returning from America.The first paw-paw crops nicknamed the northern banana, an exotic species from North America
After the 2000s, these fruit species began to be studied by the University of Agronomic Sciences and Veterinary Medicine, and are currently grown in the orchard of the university.
"Knowing the biology of plants and knowing what are the requirements for environmental factors, we realized that the northern banana can be grown very well in Romania," says Florin Stanica, vice-rector of USAMV.
According to USAMV representatives, the exotic plant can withstand a temperature of up to -25 degrees, being a relatively easy variety to grow, without requiring any chemical treatment against pests.
In addition to the northern banana, in the university orchard there are other exotic fruits such as kiwi, figs and pomegranates.
In the university orchard there are other exotic fruits such as kiwi, figs and pomegranates
The fruits are high in vitamin A and C, in minerals, especially potassium, calcium, iron, magnesium and manganese and essential amino acids especially isoleucine, leucine, lysine, phenylalanine, tyrosine, threonine and valine, far exceeding the values found in the other fruits.
Currently, the variety is registered for registration and testing in the network of the State Institute for Testing and Registration of Varieties (ISTIS) and is propagated at Vitroplant Italia to be distributed in production and for amateur gardens.
According to USAMV representatives, the fruit grown in the university orchard will be the first Romanian variety of northern banana and will be called Simina. When it will be sold, a kg of northern banana will cost approximately 15 lei.
Some final tips
- You can replace skim milk with almond milk (the amount will remain unchanged).
- Decorate the Neapolitan custard prepared with various fruits, including strawberries, cherries or berries. Be creative!
- If you like milk jam, pour a spoon over the custard!
- Ricotta cheese can be replaced with condensed milk. But this product will increase the calorie content of the dessert because it is very rich in sugar.
What do you think about the Neapolitan custard recipe presented in this article? Don't hesitate to try it today!
Semolina pudding with flambéed fruit
When I ask the question & # 8222What is the taste of childhood & # 8221 the first answer I find imprinted in my mind is: semolina in milk. Every time we craved something sweet, my mother would make us a quick, divine dessert with cocoa and sugar on top. It's definitely the dessert I ate most often when I was little.
In a saucepan I put half a liter of milk, a little vanilla essence, a pinch of salt and two of sugar and I put it on low heat, so that the milk does not burn:
When the milk starts to boil, add about 50 grams of semolina and stir over low heat until it starts to thicken, then take it off the heat and add a tablespoon of unsalted butter:
Separately, cut an apple into cubes and a few candied cranberries, which we put on the fire in a pan with a little water. When the water evaporates, increase the heat and pour a little brandy, which we flambe with. This technique seems to me to be an excellent way to get the best out of fruit:
We take a ramekin bowl in which we put the caramelized apples, over which we pour the hot semolina and put it in the cold:
When we are sure that it has cooled, we take the dish out of the fridge and turn it over on a plate. Then powder it with a mixture of carob and cinnamon.
Flan can be an intimidating dish, but it doesn't have to be. When you break the classic custard recipe down into simple steps, you will find that it is quite simple.
- Wipe the frames to make sure there is no dust in them. Place them in a 9 x 13 cm glass baking dish, which will be used for a hot water bath while baking.
- Heat 4 to 5 cups of water in a pot on the stove.
- Heat a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. With the back of a wooden spoon, keep the sugar in constant motion in the pan until the sugar is completely melted and caramelized to a rich brown color.
- Carefully remove the caramelized sugar in each of the 6 twigs or a large baking plate.
- Preheat the oven to 325 F (162 ° C).
- In a saucepan, burn the cream. Keep one eye close to the pan so that the cream does not boil over. Remove immediately.
- Meanwhile, in a mixing bowl, lightly beat 3 eggs. Mix in 1/4 sugar.
- Stir constantly, gradually add the hot cream to the egg mixture. Stir until the sugar dissolves. Mix in vanilla extract. Drag the mixture into the frames.
- Carefully remove 1 or 2 frames to provide extra room in the larger vessel. Pour hot water until there is about 1/2-inch of water in the 9- by 13-inch baking dish for the water bath. Replace ramekins. If the water level does not reach 3/4 of the way up on the sides of the missiles, carefully add more water.
- Bake uncovered in the water bath for 50 to 60 minutes or until a knife comes out clean when inserted halfway between the center and the edge of the bowl. To make sure the cream doesn't overcook, check if you don't care after 45 minutes, then every 3-5 minutes.
- Carefully remove each ramekin from the water bath. Set it on a cooling medium until hot, then cool well in the refrigerator. This usually takes at least an hour.
- When ready to serve, disassemble the flank by rolling a knife around the inner edge of each baking dish. Place a dessert plate on top of the frame. With one hand under the rocket and the other above the board, turn it in one light motion. Touch the rocket and the flank must fall on the board. If this does not happen, be careful to "detach" yourself from the rocket with a small paring knife. It should slide on the board.
- Garnish with fried whole almonds and a sprig of mint, if desired.
Ramekins are not required
While it is traditional to bake custard in ramekins for individual portions, don’t worry if you don’t have them. A single baking dish that can fit in a 9- by 13-inch dish will work very well. You need to make sure that the vessel holding your bottle is high enough to accommodate the 1/2 inch of water needed for the water bath.
Flan on the Go
Because it is made in ramekins or a baking dish and is not removed until it is time to eat, the custard travels well in an ice chest. This makes it a great choice if you need to take it to a party or a family reunion. Simply cover it well with plastic wrap while you’re on the trail and peel it off when you’re ready to serve.
Pie with kumquats and physalis
ingredients: 350 g flour, 60 g caster sugar, one teaspoon grated salt, 225 g frozen butter, 100 ml cold water, 80 g caster sugar, two tablespoons grated flour 50 g brown sugar for sprinkling on top filling: 7-8 g physalis , 8-10 g kumquats.
Preparation: the physalis is detached from the leaves. Keep a few pieces with leaves for decoration. Put the fruit in a strainer and wash, then drain. Cut in half. Wash and kumquats and cut in half vertically. Dough: in a bowl mix the sugar with two grated tablespoons of flour. Cut the butter into pieces. Put the rest of the flour, butter, sugar, salt in the food processor (blender) and mix until a floury composition is obtained. Water, spoon by spoon, is added to the obtained composition while mixing. The amount of water can be lower or higher, depending on the quality of the flour. Finally, a compact, non-sticky ball of dough should be obtained, which is wrapped in cling film and left in the fridge for an hour. Then remove the dough, roll out a work surface and spread it on a thick sheet, which is placed in a round tray. Sprinkle the cut fruit on top. After 15 minutes, place the tray in the preheated oven for 40-50 minutes, depending on the oven. Sprinkle sugar on top and garnish with a few whole fruits.
Protein mousse with fruit and drops of yogurt
a low calorie dessert, very simple and yet incredible, light and full of protein. It does not contain flour, sugar or fat. This is a simple one fruit protein mousse and with drops of yogurt. What more could we ask for from a diet dessert?
Some of us may not like the fact that this fruit mousse contains raw egg white. If you do not have a problem with this, use organic or safe eggs to avoid any problems. I usually use organic eggs from the store, but I must admit that I also used regular eggs without any problems. Another way to avoid the inconvenience of eating raw eggs is to beat the egg whites over a pot of boiling water.
This recipe has two versions:
- without protein powder = for those who do not use or do not have protein powder in the house
- with protein powder = for those who have included it in their diet (it can be unflavoured or it can have any flavor, I have tried several types of flavors and the result has always been excellent).
Even without the addition of protein powder, this fruit mousse It is full of protein, thanks to the egg white, so if you want to serve one protein dessert, nothing stops you. I usually prepare this mousse especially for breakfast, as a morning snack and sometimes as a dessert. If you add the drops of yogurt and melted chocolate, it will be really irresistible.
Fruit custard from: yolks, milk, sugar, starch, lemon, cinnamon, fruit.
- 6 yolks
- a l milk
- 200 g sugar
- 65 g starch
- a lemon
- a cinnamon stick
- 250 g frozen fruit
Method of preparation:
Put the milk and sugar in a pot with the lemon peel and the cinnamon stick. Mix well with a wooden spoon and bring to the boil, then remove from the heat. Mix the starch and 50 ml of milk, and put the yolks in the rest of the boiled milk and put it back on the fire.
Add the dissolved starch to the milk and simmer for about 5 minutes until thickened. Put the thawed and drained fruits in several small bowls, pour the boiled cream and leave to cool.
When serving, sprinkle with sugar that melts with a long stove burner.