Text 5859, 78 rader
Skriven 2011-01-16 07:12:00 av Dave Drum (49519.cooking)
   Kommentar till text 5802 av RUTH HANSCHKA (1:123/140)
Ärende: Prep work
=================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> I started doing it mostly because I had a supply of the souffle cups
 -> left over from chilli cook-offs. The organisers pass them out in
 -> wholesale lots for serving of chilli samples to the public - and I
 -> always had some left over ... so I found a use for them.  Bv)=

 RH> I use something similar if I'm chopping up stuff for a recipe ahead of
 RH> time.  All the bits go into the bowls; it frees up the cutting board
 RH> for the next batch of whatever.

The big benefit is that you don't have to worry about (whatever) burning or
sticking whilst you prep the next step in the process.   Bv)=  That also means
you don't have to interrupt to prep work while you go stir the pot or flip the
(whatever) to the other side.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gooseberry Burnt Creams
 Categories: Five, Desserts, Fruits, Dairy
      Yield: 8 servings
 
      1 lb Tart green gooseberries
      4 oz Caster sugar (or more)
      5 oz Granulated sugar
    1/2 lb Fromage blanc or quark
           -OR- creamy Greek yoghurt
    1/2 pt Double cream
 
  Choose a heavy-based saucepan with a large surface area. Put
  the topped and tailed gooseberries into it, still moistened
  by the water in which they have been rinsed. Cover and cook
  over very low heat until the fruit is perfectly tender. (It
  does not matter if the berries collapse in cooking here as
  they will be crushed to a pulp for serving.)
  
  Crush the cooked fruit with a potato masher and cook for
  several minutes more, without the lid but just stirring
  occasionally, until most of the juices have evaporated
  leaving a thick fruit puree. Add caster sugar to taste and
  stir until melted. Spoon the puree into 8 individual cocotte
  dishes and leave until cold.
  
  Beat the fromage blanc, quark or yoghurt into the cream
  until smoothly mixed then whisk until fairly stiff. Spoon
  the creamy mixture over the cold puree and level the tops.
  Cover and chill in the freezer for about 45 minutes until
  the cream firms up.
  
  Dissolve the granulated sugar in 1 tablespoon warm water in
  a pan placed over low heat. Then turn the heat up and cook
  until the sugar carmelises to a rich shade of gold. Quickly
  pour the burnt sugar evenly over the chilled creams and set
  aside for 20 minutes or so until the caramel sets in thin
  brittle sheets of gold.
  
  Source: Philippa Davenport in "Country Living" (British),
  June 1988.

  Typed for you by Karen Mintzias
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Being sober for so many years is getting interesting. - Peter O'Toole
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