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Jekk Joghgobkom 29.06.2019

MELTING CHOCOLATE MERINGUE

Serves 4

Ingredients

4 medium eggs at room temperature

Pinch of cream of tartar

100g caster sugar

2 level tbsp cornflour, sifted

200g dark chocolate, melted

Oil for oiling the dish

50g white chocolate, melted

Cocoa powder for dusting

Icing sugar for dusting

 

Method

-          Preheat the oven to 230C/Gas8; separate the eggs into whites and yolks; you only need two yolks for this dish; whisk the egg whites with the cream of tartar until foamy and thick; add the sugar and whisk until thick and glossy

-          Fold in the two egg yolks, the cornflour and the melted chocolate; oil a 20cm warmed ovenproof dish; add the meringue mixture and place in the oven; cook for 10-12 minutes or until nicely risen and still just slightly undercooked in the middle

-          Remove from the oven and immediately spoon over the melted chocolate; dust with the cocoa powder and icing sugar and serve

 

XKUMA BIC-CIKKULATA MDEWWBA

Ghal 4 persuni

4 bajdiet ta’daqs medju mhux mill-fridge

Ponta cream of tartar

100g zokkor fin

2 imgharef mimsuha cornflour

200g cikkulata skura, mdewwba

Zejt biex tidlek id-dixx

50g cikkulata bajda mdewwba

Trab tal-kokodina biex troxx fil-wicc

Icing sugar biex troxx fil-wicc

 

-          Sahhan il-forn ghal 230C/Gas8; ifred l-abjad mil-isfar tal-bajd; ghandek bzonn zewg isfra biss ghal din ir-ricetta; habbat l-abjad tal-bajd mal-cream of tartar sakemm it-tahlita taghmel ir-rawa u tihxin; zid iz-zokkor u habbat sakemm it-tahlita tihxin u ssir tleqq

-          Dahhal l-isfra tal-bajd, il-cornflour u c-cikkulata skura mdewwba fit-tahlita; idlek forma ta’20cm biz-zejt; itfa l-ixkuma god-dixx u poggi gol-forn; sajjar ghal 10-12 il minuta jew sakemm l-ixkuma tkun gholiet u ghada ftit ratba fin-nofs

-          Ohrog minn gol-forn u mill-ewwel itfa c-cikkulata bajda mdewwba fil-wicc; roxx it-trab tal-kokodina u l-icing sugar fil-wicc u servi

 

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