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Trifle Og Parfait Oppskriftsbok
Paperback
Publisher Price: $42.99
ISBN13: 9781835005286
Publisher: Hedda Martinsen
Published: May 22 2023
Pages: 226
Weight: 0.68
Height: 0.48 Width: 6.00 Depth: 9.00
Language: Norwegian
Parfaiter og småsaker topper listen over snacks og desserter som er estetisk tiltalende. Med s te, kremete, fruktfylte snacks eller desserter presentert i glasskrukker og spist med skje, er det vanskelig å gå galt. Men er de like? Svaret er nei. Selv om bagateller og parfaiter av og til har blitt forvekslet med hverandre, er det noen viktige forskjeller mellom de to s te godsakene.
Bagatell
En bagatell er en vaniljesaus eller krem lagvis med frukt, lagt over kaken, som for det meste er overfylt med alkohol. Tradisjonelt serveres den på slutten av et tungt måltid. De ble en gang laget med s tet, kokt kremfyll og smuldrede kjeks eller småkaker. Nå er de laget med hvilket som helst fyll du velger. Bagateller er tradisjonelt laget i en stor dyp glassbolle slik at du kan se alle lagene av frukt, kake, alkohol og gelévariasjoner!
Parfait
Parfait er en slags deilig, frossen dessert. Opprinnelig ble en parfait laget med lag av frossen vaniljesaus. I moderne tid, er parfaits laget med lag av s tet smaksatt yoghurt eller med bayersk krem. I stedet for kake på lag, brukes noen ganger granola. Etter den parisiske stilen kan den resulterende purerte vaniljesausen belegges på en rekke måter og blir ikke henvist til et glass.
Fruit Fool
En tosk er en engelsk dessert. Tradisjonelt lages frukttroll ved å brette purert stuet frukt til s t vaniljesaus. Moderne tulloppskrifter hopper ofte over den tradisjonelle vaniljesausen og bruker pisket krem. I tillegg kan et smaksstoff som rosevann tilsettes.
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