KUCHNIA POLSKA POL ISH CUISINE. BABKA OWOCOWA BEZ PIECZENIA A FRUIT PIE WITHOUT BAKING. - 20 dag mieszanych owoców - malin - porzeczek - truskawek (mogą być mrożone) - 1 pomarańcza - 1 opakowanie (2 dag) lub 4 listki żelatyny - 18-20 podłużnych biszkoptów szampańskich.
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BABKA OWOCOWA BEZ PIECZENIA
A FRUIT PIE WITHOUT BAKING
- 20 dag of mixed fruits :
- strawberries ( can be frozen )
- 1 orange
- 1 packaging ( 2 dag ) or 4 leaves of gelatine
- 18-20 oblong champagnes spongesSKŁADNIKIINGREDIENTS
425 ml of milk
1 stick of vanilla
10 dag of sugar
600 ml of 36 % cream
3 spoons of cointreau liqueurMASAMASS
Defrost fruits and rub them through thick sieve. You need 100 ml of juice (if is less, fulfill with water).With a sharp knife peel half of the orange and chop into tiny pieces. Squeeze a spoon of juice out of an orange into a bowl too, pour 1 spoon of gelatine, a put bowl in a saucepan with hot water and stir, till gelatine be dissolve. Add this to the fruit juice, stir and pour into a form (on souffle or pie). Put into the fridge for 1 hour. Yolks beat with sugar. Add vanilla to milk and peeled orange skin. Cook 2 minutes. Hot milk pour slowly to yolks, continuously beating. Cook on small fire, stir to thicken. Left gelatine pour over cold water, add liqueur and beat with egg-mass. Leave it for an hour, till it starts to set. The edges of a form with set jelly cover with strictly sponges. Cream beat stiff, half stir with setting mass. Put to a form, smooth the surface and put left sponges on a top. Cover it with foil and put to the for four hour fridge. Before serving, take off the pie for the form (the fruity jelly should be on the top) and decorate with cream.SPOSÓB PRZYRZĄDZANIAHOW TO PREPARE