PUDING TRIPLE COLOUR

Not to be confused embuat pudding nan how beautiful and exciting. Armed with triple colourini pudding recipe can serve it directly Ansa at home. Save the first in the refrigerator to taste better.


The ingredients / condiments:

White Pudding Ingredients:
800 ml of liquid milk
150 grams of sugar
1/2 teaspoon jelly powder
1 packet gelatin powder
1 teaspoon vanilla paste

Purple Pudding Ingredients:
600 ml of water
100 grams of granulated sugar
1 packet of jelly powder
100 grams blueberry jam smooth
2 drops of purple dye

Red Pudding Ingredients:
600 ml of water
25 ml strawberry syrup
100 grams of strawberries, delicate blend
1 packet of jelly powder
100 grams of granulated sugar
100 grams of strawberries, sliced
2 drops of red dye chili

How to make:
White pudding, boiled milk, sugar, jelly powder and gelatin powder, stirring until boiling. Add vanilla paste. Stir well. For the second part. Set aside a part.
One section again digelas cast-plastic cups until half. Leave until half frozen.
Purple pudding, mix water, sugar, jelly powder, blueberry jam, and purple dye. Cook, stirring frequently, until boiling. Pour over the white pudding. Cool at room temperature. Cut 2 sections. Take one part. Collect.
Mix one part pudding with 25 ml of water. Cook over low heat again stirring until boiling. Pour back into the glass. Let the half-frozen.
Reheat leftover white pudding. Pour over pudding before. Up to 3/4 cup part. Allow 1/2 frozen.
Red pudding, mix water, strawberry syrup, strawberry blend, jelly powder, and sugar. Cook, stirring frequently, until boiling. Pour over the white pudding. Tata sliced ​​strawberries on top.

FRUIT LAYER PUDDING CAKE

The interface is definitely a unique look you can make yourself at home. Yes, enjoy pudding layered fruit cake is sure to be a special dessert dish. You can also make a special delivery of course.


The ingredients / condiments:

Cake Ingredients:
12 egg yolks
85 grams of sugar
1/4 teaspoon salt
65 grams of cake flour
25 grams of milk powder
100 grams unsalted butter, melted
1 tablespoon sweetened condensed milk
1 teaspoon vanilla paste

Vanilla Pudding Ingredients:
250 ml milk
1/2 packet of jelly powder
1/4 teaspoon jelly powder
25 grams of sugar
25 grams of white cooking chocolate, cut into pieces
2 egg whites
1/8 teaspoon salt
50 grams of sugar
1/4 teaspoon vanilla paste

Chocolate Pudding Ingredients:
250 ml milk
1/2 packet of jelly powder
1/4 teaspoon jelly powder
1 teaspoon cocoa powder
50 grams of sugar
25 grams dark cooking chocolate, cut into pieces
2 egg whites
50 grams of sugar
1/4 teaspoon brown paste

Fruit Pudding Ingredients:
250 ml of water
1 small can of fruit cocktail, drained
1 teaspoon instant jelly powder
50 grams of sugar

How to make:
Cake, beat the egg yolks, sugar, and salt until fluffy. Enter as he sifted flour and mix evenly.
Pour melted unsalted butter, sweetened condensed milk, vanilla and a little pasta, stirring gently.
Pour in baking pan 22x22x4 cm dialas smeared with margarine and baking paper.
Under fire oven with temperatures of 190 degrees Celsius 20 minutes until cooked. Sloping cut 1 cm. Tata cake pan and give a distance in a 20x20x7 cm plastic dialas. Set aside.
Vanilla pudding, boiled milk, agar-agar powder, jelly powder, and sugar to a boil. Enter the white cooking chocolate. Stirring until dissolved. Set aside.
Beat the egg whites and salt half fluffy. Enter the sugar a little as she whipped until fluffy. Add milk mixture while gently shaken.
Spray the sidelines pudding cake. Pour the rest to the top of the cake. Flatten. Tata cake on top of it in the opposite direction.
Make chocolate pudding the same way. Spray them in its interrupted. Pour the rest. Sow fruit cocktail. Let the half-frozen.
Fruit pudding, mix all ingredients. Cook, stirring frequently until boiling. Pour over pudding. Chill it.

CHOCOLATE LAYER MARBLE PUDDING

Who is not tempted to look gorgeous puddings and tempting looks like this. The color combination is very compact brown marble increasingly feels good when cold. This dessert is not only fit to be served at parties but is also suitable for you make the delivery.

The ingredients / seasonings:

Materials I:
400 ml milk
75 grams of sugar
1/2 packet of jelly powder
25 grams of cocoa powder
1/2 teaspoon of cinnamon powder
1 egg yolk

Material Ii:
400 ml milk
50 grams of sugar
1 packet gelatin powder
3 egg whites
50 grams of sugar
8 drops of orange coloring
1/4 teaspoon brown paste



Sauce Ingredients:
1 egg yolk
25 grams of sugar
1 tablespoon cornstarch
300 ml milk
1/8 teaspoon vanilla essence

Processing way:
I ingredients: boiled milk, sugar, gelatin, cocoa powder, and cinnamon powder, stirring until boiling. Take a little dough put in the egg yolk. Stir well. Pour the custard back into the stew. Simmer, stirring until boiling.
Pour half into loaf pan 24x10x7 cm. Let the half-frozen.
Materials II: boiled milk, sugar, and gelatin, stirring until boiling. Set aside.
Beat the egg whites and salt until half fluffy. Add the sugar. Whisk until fluffy. Enter stew pudding into beaten egg whites while shaken gently.
For adonann three parts. One part add orange coloring. One part add the chocolate pasta, and let the rest white.
Pour batter II. Turns with a spoon. Streak with sticks and shapes like marble. Let the half-frozen.
I simmer the remaining ingredients by adding 2 tablespoons of water. Hot-hot cast into the marble. Freeze.
Sauce: Mix the egg yolks, sugar, and cornstarch. Dissolved in 100 ml of liquid milk (300 ml).
Boil the remaining milk to a boil. Turn off the heat Enter the yolk mixture. Simmer, stirring frequently, until bubbling. Add the vanilla essence. Stir well. Lift.
Serve pudding with sauce.

BROWNIES CUP ICE CREAM

Brownis this time comes with a look and feel that maybe you've never tried before. Soft and sweet in the form of a menggamaskan Brownis taste better when eaten with ice cream and cold soft homemade cappuccino.

Cake Ingredients:
100 grams of unsalted butter at room temperature
1/4 teaspoon salt
150 grams of caster sugar
3 eggs intact
80 grams of cake flour
25 grams of cocoa powder
1/4 teaspoon baking powder
75 grams of dark cooking chocolate, melted


Material Toping:
1 packet of ice cream powder, instant cappuccino flavor
150 ml of ice water

How to make:
Toping: whipped ice cream instant powder with ice water until fluffy. Freeze in refrigerator.
Cake: mix butter, salt, and sugar until well blended. Beat in the eggs. Stir well.
Add the flour, cocoa powder, and baking powder as she sifted and mix evenly.
Enter the dark cooking chocolate melted. Stir well.
Pour into muffin tins full width dialas short gold paper cup.
Oven 25 minutes with a fire under a temperature of 180 degrees Celsius until cooked. Chill.
Add 1 scope ice cream over brownies. Serve immediately.

FRENCH CREPES WITH VANILLA ICE CREAM

Ingredients:

250 ml. whole milk,
150 gr. flour,
2 large eggs,
1 pinch salt,
1 tablespoon sugar,
1 tablespoon vanilla extract,
1 Tbsp. vegetable oil or butter.

Recipe:

Prepare the batter for the French crepes according to the recipe for Crespelle with the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract. Cook according to the same recipe. Cool down the crepes completely. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square pressing gently. Put the filled crepes for about 20 min. in the freezer until they are firm but not entirely frozen. Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1 espresso and 2 tbsp. chocolate sauce. Cut each crepe to 2 triangles and drizzle the sauce over it. I served the crepe for this photo with cactus pear, star fruit and banana scoops.

source : http://www.finestchef.com

Lemon-Blueberry Layered Dessert

Ingredients

15 lemon cookies, coarsely crushed (about 2 cups)
1 (21-ounce) can blueberry pie filling
1 (8-ounce) container frozen whipped topping, thawed
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed

Preparation

Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass.

Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

Note: For testing purposes only, we used Pepperidge Farm Lemon-Nut Homestyle Cookies.

source : http://www.myrecipes.com

Raspberry Mousse

Ingredients
Raspberry Mousse:

1 pound egg whites
1/4 teaspoon salt
8 ounces sugar
1/4 cup plus 2 tablespoons water
1-ounce gelatin powder
2 tablespoons warm water
8 ounces raspberry puree
1 quart heavy cream, whipped

Passion Fruit Mousse:

1 pound egg whites
1/4 teaspoon salt
8 ounces sugar
1/4 cup plus 2 tablespoons water
1-ounce gelatin powder
2 tablespoons warm water
8 ounces passion fruit puree
1 quart heavy cream, whipped

source : http://recipesbyingredients.net