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Рецепт Creme Chatelaine
by Global Cookbook

Creme Chatelaine
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  Порций: 6

Ингредиенты

  • 5 x egg yolks
  • 1 3/8 c. superfine sugar
  • 1/2 tsp grated lemon zest
  • 5 x egg whites
  • 1 tsp vanilla
  • 1 1/4 c. flour sifted
  • 1/2 c. creme de cacao
  • 1/2 c. rum
  • 6 x egg yolks
  • 4 Tbsp. superfine sugar
  • 4 tsp water
  • 1 c. marsala
  • 1/2 tsp almond extract
  • 1 1/2 c. heavy cream whipped
  • 4 x marrons glace

Инструкции

  1. For Cake: Preheat oven to 375 degrees. Beat egg yolks with sugar and vanilla in a hot bowl. Add in lemon zest. Stiffly beat egg whites. Fold into egg yolk mix. Mix in flour. Spread mix onto an 8- by 10-inch baking sheet. Bake for 25 min. When cold, cut into 3 even rounds to fit mold. Soak with creme de cacao and rum.
  2. For Zabaglione: Place sugar, egg yolks, water, and marsala into double boiler. Add in almond extract and whisk for 5 min on low heat till thick and smooth. Remove from heat and cold. Mix in whipped cream.
  3. In the bottom of a greased mold, place marrons, then add in 1/3 of zabaglione mix, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hrs.
  4. To serve, dip mold into warm water and invert onto dish.
  5. This recipe yields 6 servings.
  6. Comments: A Graham Kerr creation for the Canadian Magazine.