es krim baked alaska
BAKED ALASKA
Baked Alaska ( Photo : The book
"Dessert Dishes Closing " )
BECAUSE it tastes sweet , dessert is usually served in small portions , but decorated with a variety of interesting toppings . Some dishes are served with a variety of extra sauce that will add style and taste .
ingredients :
1 sheet of chocolate sponge cake
60 ml syrup fruit
4 scoop of chocolate ice cream
meringue :
4 egg whites
200 grams of caster sugar
How to make :
1 . Meringue : Mix egg whites and caster sugar , beat until fluffy and stiff . Set aside .
2 . Cut a round sponge cake with pastry cutter diameter of 5 cm .
3 . Place the sponge cake in the pan . Spread with fruit syrup , add on top each with 1 scoop of ice cream .
4 . Cover the entire surface with meringue .
5 . Enter to fire up the oven temperature 230-250 degrees celsius until meringue is golden brown .
6 . Lift , remove from pan , serve immediately .
Recipe excerpted from the book Processing Continental Dishes : Dessert Dishes and Covers by Cucu Cahyani Guspri Artanti Devi ( ftr )
BECAUSE it tastes sweet , dessert is usually served in small portions , but decorated with a variety of interesting toppings . Some dishes are served with a variety of extra sauce that will add style and taste .
ingredients :
1 sheet of chocolate sponge cake
60 ml syrup fruit
4 scoop of chocolate ice cream
meringue :
4 egg whites
200 grams of caster sugar
How to make :
1 . Meringue : Mix egg whites and caster sugar , beat until fluffy and stiff . Set aside .
2 . Cut a round sponge cake with pastry cutter diameter of 5 cm .
3 . Place the sponge cake in the pan . Spread with fruit syrup , add on top each with 1 scoop of ice cream .
4 . Cover the entire surface with meringue .
5 . Enter to fire up the oven temperature 230-250 degrees celsius until meringue is golden brown .
6 . Lift , remove from pan , serve immediately .
Recipe excerpted from the book Processing Continental Dishes : Dessert Dishes and Covers by Cucu Cahyani Guspri Artanti Devi ( ftr )
Baked Alaska
Baked
Alaska (Foto: Buku "Dessert Hidangan Penutup")
KARENA rasanya yang manis, dessert biasanya
disajikan dalam porsi kecil, tetapi dihiasi dengan berbagai topping menarik.
Beberapa hidangan disajikan dengan tambahan aneka saus yang akan menambah gaya
dan rasanya.
Bahan:
1 lembar sponge cake cokelat
60 ml sirup buah
4 scoop es krim cokelat
Meringue:
4 putih telur
200 gr gula kastor
Cara membuat:
1. Meringue: campur putih telur dan gula kastor, kocok hingga mengembang dan kaku. Sisihkan.
2. Potong bulat sponge cake dengan pemotong kue berdiameter 5 cm.
3. Letakkan sponge cake dalam loyang. Olesi dengan sirup buah, tambahkan di atasnya masing-masing 1 scoop es krim.
4. Tutup seluruh permukaannya dengan meringue.
5. Masukkan dalam oven dengan api atas bersuhu 230-250 derajat celsius hingga meringue berwarna kuning keemasan.
6. Angkat, keluarkan dari loyang, segera sajikan.
Resep disarikan dari Buku Pengolahan Hidangan Kontinental: Dessert Hidangan Penutup oleh Cucu Cahyani dan Guspri Devi Artanti (ftr)
Bahan:
1 lembar sponge cake cokelat
60 ml sirup buah
4 scoop es krim cokelat
Meringue:
4 putih telur
200 gr gula kastor
Cara membuat:
1. Meringue: campur putih telur dan gula kastor, kocok hingga mengembang dan kaku. Sisihkan.
2. Potong bulat sponge cake dengan pemotong kue berdiameter 5 cm.
3. Letakkan sponge cake dalam loyang. Olesi dengan sirup buah, tambahkan di atasnya masing-masing 1 scoop es krim.
4. Tutup seluruh permukaannya dengan meringue.
5. Masukkan dalam oven dengan api atas bersuhu 230-250 derajat celsius hingga meringue berwarna kuning keemasan.
6. Angkat, keluarkan dari loyang, segera sajikan.
Resep disarikan dari Buku Pengolahan Hidangan Kontinental: Dessert Hidangan Penutup oleh Cucu Cahyani dan Guspri Devi Artanti (ftr)
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