SWEET ARRACK PUNSCH FROMAGE
Punschfromage
A dessert for a really festive occasion - light as air and delicious. It's also very practical as it can be made the day before and stored in the fridge until serving.
Serves 4 to 6
8 gelatin sheets = 4 teaspoons powdered gelatin
3 egg yolks
0.4 cup sugar
0.2 cup Swedish sweet arrack punsch
0.4 cup raisins
1.2 cups heavy cream
3 egg whites
2 tablespoons grated chocolate
Soak the gelatin sheets in cold water for 5 to 10 minutes. Meanwhile, beat the egg yolks and sugar until fluffy. Beat in the sweet arrack punsch. Squeeze the gelatin sheets and dissolve them in their own moisture in a saucepan on low heat. Stir gelatin and raisins into the egg batter.
Beat the cream and gently fold it in. Beat the egg whites until stiff and also very gently fold these in. Pour the fromage in a bowl and store cold to set for at least 3 hours. Unmould and sprinkle with grated chocolate.
Enjoy!
Bella
Punschfromage
A dessert for a really festive occasion - light as air and delicious. It's also very practical as it can be made the day before and stored in the fridge until serving.
Serves 4 to 6
8 gelatin sheets = 4 teaspoons powdered gelatin
3 egg yolks
0.4 cup sugar
0.2 cup Swedish sweet arrack punsch
0.4 cup raisins
1.2 cups heavy cream
3 egg whites
2 tablespoons grated chocolate
Soak the gelatin sheets in cold water for 5 to 10 minutes. Meanwhile, beat the egg yolks and sugar until fluffy. Beat in the sweet arrack punsch. Squeeze the gelatin sheets and dissolve them in their own moisture in a saucepan on low heat. Stir gelatin and raisins into the egg batter.
Beat the cream and gently fold it in. Beat the egg whites until stiff and also very gently fold these in. Pour the fromage in a bowl and store cold to set for at least 3 hours. Unmould and sprinkle with grated chocolate.
Enjoy!
Bella
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