Sugle de Laranja Lima For Children + Photo
It was delicious
Ingredients:
3 cups orange juice Natural lime
1 glass of orange juice to dissolve cornstarch
6 tablespoons (soup) filled with cornstarch (cornstarch)
1 can of condensed milk
1 ½ sachet of 18 g of colorless powdered gelatin without flavor,
Each sache is 12 grams.
Hydrated with 8 tablespoons cold water.
Dissolve the gelatin with half a cup of water in the microwave for 30 seconds each time until it dissolves.
Chef's Secret:
Put the hot gelatin in the pan of the pan (already warm) with orange juice and condensed milk, already cooked.
CAUTION:
Beware the mixture should be lukewarm, if it is too hot it burns the gelatin.
Way of preparing:
Larva the oranges to dry, cut on top of the kitchen board in 4 parts with the shell;
Remove the bark (discard).
Beat the orange in the blender with a little water. Coar (despise the bagasse) Garbage.
Dissolve the corn starch (cornstarch) in ¼ liter of orange juice Reserva.
Put the blender mixture in the pan, bring to the fire until it boils.
Once boiling, pour (slowly and slowly) the corn starch dissolved in the orange juice.
Mix well, leave on the heat until thick.
if it gets too hard add more orange juice, or water.
If it becomes soft, dissolve another tablespoon of cornstarch.
After the cooked cream, let it crush; to place the gelatin.
Recapping:
Moisturize the gelatin, dissolve in the microwave for 30 seconds at a time,
Put the hot jelly in the warm orange cream.
Mix well in eight (8) form to cool,
Then place in aluminum foil, lightly greased with oil or unsalted silicone.
Take the refrigerator for 4 hours or until hardened;
If you want you can put in a fluted form of tuperware, wet with water then remove the excess.
Pour the Sugle de Lima Orange into the shape, take to chill for 4 hours, or until it hardens.
Before serving, remove from the shape and place on a cake plate.
Garnish with oranges without the skin
For child unform, or can serve inside the shape.
If you want to unmold, put more 1 1/2 gelatine for 2 sachets.
.
It was delicious
Ingredients:
3 cups orange juice Natural lime
1 glass of orange juice to dissolve cornstarch
6 tablespoons (soup) filled with cornstarch (cornstarch)
1 can of condensed milk
1 ½ sachet of 18 g of colorless powdered gelatin without flavor,
Each sache is 12 grams.
Hydrated with 8 tablespoons cold water.
Dissolve the gelatin with half a cup of water in the microwave for 30 seconds each time until it dissolves.
Chef's Secret:
Put the hot gelatin in the pan of the pan (already warm) with orange juice and condensed milk, already cooked.
CAUTION:
Beware the mixture should be lukewarm, if it is too hot it burns the gelatin.
Way of preparing:
Larva the oranges to dry, cut on top of the kitchen board in 4 parts with the shell;
Remove the bark (discard).
Beat the orange in the blender with a little water. Coar (despise the bagasse) Garbage.
Dissolve the corn starch (cornstarch) in ¼ liter of orange juice Reserva.
Put the blender mixture in the pan, bring to the fire until it boils.
Once boiling, pour (slowly and slowly) the corn starch dissolved in the orange juice.
Mix well, leave on the heat until thick.
if it gets too hard add more orange juice, or water.
If it becomes soft, dissolve another tablespoon of cornstarch.
After the cooked cream, let it crush; to place the gelatin.
Recapping:
Moisturize the gelatin, dissolve in the microwave for 30 seconds at a time,
Put the hot jelly in the warm orange cream.
Mix well in eight (8) form to cool,
Then place in aluminum foil, lightly greased with oil or unsalted silicone.
Take the refrigerator for 4 hours or until hardened;
If you want you can put in a fluted form of tuperware, wet with water then remove the excess.
Pour the Sugle de Lima Orange into the shape, take to chill for 4 hours, or until it hardens.
Before serving, remove from the shape and place on a cake plate.
Garnish with oranges without the skin
For child unform, or can serve inside the shape.
If you want to unmold, put more 1 1/2 gelatine for 2 sachets.
.
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