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Jekk Joghgobkom 10.01.2018

STRAWBERRY WALNUT HEART

Serves 6

Ingredients

110g butter, softened

60g demerara sugar

60g walnuts, finely chopped

110g plain flour

24g powdered gelatine

450g strawberries, thickly sliced

1 tsp lemon juice

175g caster sugar

300ml double cream

 

Method

-          Preheat the oven to 200C/Gas6; rub the butter, demerara sugar, walnuts and flour together; scatter the mixture on a baking tray and bake for 10-15 minutes; leave to cool and then crumble into a mixing bowl

-          Place the gelatine in a small bowl with 4 tablespoons of water and leave to soften for a few minutes

-          Mash a quarter of the strawberries in a small saucepan and add the lemon juice and caster sugar; bring this mixture to the boil, take off the heat, add the softened gelatine and stir until completely dissolved

-          Put a little of this mixture through a strainer into the base of a heart shaped tin lined with clingfilm and chill for 15-20 minutes until set

-          Whip the cream until it just holds its shape and then fold in the remaining sliced strawberries; when the remaining gelatine mixture is cold and on the point of setting, fold it into the strawberries and cream mixture; immediately fill the tin with layers of the strawberry mixture and crumbs, starting with strawberry and ending with crumbs, gently pressing the crumbs into the cream mixture after each addition; chill for 2-3 hours until set

-          To serve, cover the tin with a serving plate, turn upside down and release the cake; serve with whipped cream and more strawberries

 

QALB TAL-FRAWLI U GEWZ

 

Ghal 6 persuni

110g butir, imrattab

60g zokkor demerara

60g gewz, imfarrak fin

110g dqiq plain

24g trab tal-gelatina

450g frawli, mqatta’fi slajsis hoxnin

Kuccarina meraq tal-lumi

175g zokkor fin

300ml krema doppja

 

-          Sahhan il-forn ghal 200C/Gas6; hallat sew flimkien, il-butir, iz-zokkor demerara, il-gewz u d-dqiq; ferrex it-tahlita fuq tray tal-forn u sajjar ghal 10-15 il-minuta; halli t-tahlita tiksah imbaghad farrakha go skutella

-          Poggi l-gelatina go skutella zghira ma’4 mgharef ilma u halliha ghal ftit minuti sakemm tirtab

-          Ghaffeg kwart mil-frawli go borma zghira u zid il-meraq tal-lumi u z-zokkor fin; hallih it-tahlita tiftah tahgli, nehhi minn fuq in-nar, zid il-gelatina ratba u hawwad sakemm iddub kollha

-          Ghaddi ftit mit-tahlita minn go passatur ghal gol-forma tal-qalb li tkun ksejt bil-clingfilm, u kessah ghal 15-20 minuta biex taghqad

-          Habbat il-krema sakemm taghqad imbaghad dahhal il-kumplament tas-slajsis tal-frawli; meta t-tahlita tal-gelatina tkun keshet u kwasi se taghqad, dahhalha fit-tahlita tal-frawli u krema; mil-ewwel ibda imla’l-forma b-saffi tat-tahlita tal-frawli u t-tahlita tal-frak; ibda b’saff tal-frawli u spicca b’saff tal-frak; ghafas bil-mod il-frak got-tahlita tal krema wara kull saf; kessah ghal 2-3 sighat sakemm  taghqad

-          Biex is-servi, ghatti l-forma bi platt li s-servi fih, aghqlabiha rasha l-isfel u ohrog il-kejk, servi bil-krema mhabbta u frawli

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