5 cl of Sambucca
which is an Italian alcohol, that can be replaced by Grand Marnier, by
Cointreau, by Amaretto, by all alcohols which they use in pastry
Method:
Clarify eggs, that is to say separate the white of the
yellow. Add a tablespoonful filled with caster sugar by yellow d ' œuf, then
the sambucca. Made heat a saucepan of scalding water and put to cook the
sillabub in the bath - marry. Meantime, whip yellow d ' œufs. Take the fruits
which you chose, wash them in cold water and prepare them. Fruits being
sharpened, you can begin raising your plate. Take a bit of sillabub(hotel rosalp verbier),
put it in the bottom of the plate, then, you make brown your plate under the
salamander, if you do not have it at you, make brown in an electrical oven or in
gas, by paying attention, because it is very quick. Dispose your fruits on
this sillabub. Put of the gratin on fruits. Once your ended plate, you carry it
again under the salamander during 1 - 2 minutes, to brown. Once the plate is
browned well, you withdraw it. If you want to impress your guests, made heat
your alcohol, then singe your gratin of fruits.
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