3550 replies to this topic

[Plain Jane]

Jaz to dostkrat delam. Meni je ful dobra! Kapo delam pa z mascarpone, ne s Philadelphio.

[Nincha]

Jebemti, jaz moram nehat to temo brat.

[fifa]

PJ, jaz tudi uporabim mascarpone.

[Plain Jane]

Aleluja! Men je fuj Philadelphia v sladicah, sploh mi ne paše.

[Fluffy The Stud Eater]

V sirno torto se je kar lepo podala.
Moram jo enkrat zdaj spet naredit. Razmišljam, da bi tokrat dala ananas.

[fifa]

Philadelphie sploh še nisem poizkusila, tako da težko rečem kaj je boljše. Ne vem, bolj sem navajena na mascarpone in potem kar to uporabim.

Joj, jaz OBOŽUJEM sirne torte!

[Fluffy The Stud Eater]

V sirno gresta Mascarpone IN Philadelphia!

[rea]

Tokrat pa sem naredila prave zamorčke!
Jutri bodo sicer še boljši, ker bodo čez noč v hladilniku.

Fak, no, kok to dobr zgleda....a je to tvoja slika, flafi?

[Fluffy The Stud Eater]

Seveda! To sem jaz spekla!

[rea]

bitchezz ste vse pojedl

[Kinky]

V sirno gresta Mascarpone IN Philadelphia!

Po želji, jaz sem dala že samo Mascarpone, ali samo Philadelphio, pa je prišlo enako dobro. Mogoče celo malo boljše samo z Mascarpone. Lahko pa daš pol pol. Daš itak še sladkor, tako da ubije tisti rahlo slan priokus Philadephie.

[fifa]

V sirno gresta Mascarpone IN Philadelphia!

Po želji, jaz sem dala že samo Mascarpone, ali samo Philadelphio, pa je prišlo enako dobro. Mogoče celo malo boljše samo z Mascarpone.

Ja!
No, po pravici povedano, ne vem. Z mami za razne kreme in nadeve največkrat uporabljava mascarpone, skuto, sladko smetano in jogurt. Philadelphie pa res nisva še nikoli uporabili. Jo enkrat mogoče uporabim, da vidim če je kaj razlike.

[Sarah]

Jaz sem pa 2 dni nazaj naredila


Berry - Pistachio Ice Cream

Prep time 20 mins + at least 4 hours freezing time
Serves 8-10

FOR THE FLAVOURING
1 cup currants
1/4 cup rum, amaretto or other liqueur or fruit juice
1 cup glace pineapple, apricots or paw paw, very finely chopped
finely grated zest of 1 lemon
1 cup unsalted pistachio nuts
1 cup fresh or frozen raspberries

ICE CREAM BASE
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

First line two 30 cm (12 inch) loaf tins or one 2.5 litre (80 fl oz) container with baking paper.

Start by preparing the pistachio flavouring. Put the currants in a medium bowl and pour over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15 minutes or microwave the mixture for 1 minute. The alcohol helps give the ice cream a soft texture, but the more you use the softer the mixture will be, so don't overdo it. Stir in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve the berries to add at the very end.

To make the ice cream base, begin by separating the eggs. Place the egg whites in one bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites.

Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the mixture until it forms stiff peaks. This will take about 6-7 minutes.

Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of caster sugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks are pale, thick and ribbony. You will know they are ready when they hold a figure of eight.

In the third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do add a bit more cold cream and beat again.

Gently add the egg yolks, cream and pistachio mixture to the beaten egg whites. Fold together using a large flat spoon, adding the raspberries right at the end and reserving a few berries for a garnish. Pour the mixture into the prepared tins or container.

Freeze for at least 4 hours, or preferably overnight, until set. If you're freezing it for longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice cream out of the tin, cut it into slices and garnish with fresh raspberries.

[_Planet_]

Guiness torta

Pivo

[Jinadaze]

Sladoled od Sarah izgleda božanski. Obožujem pistacije.

[_Planet_]

Maskarpone, pa jes ti to?

Kak je pa celoten recept? Do share!

Aja, se moj odgovor, lol. Pomoje ni panike.

Maskarpone jem, ce imam dober dan, pogojno uzitna zadeva torej. : D Sirne torte ste omenjale nekje zgoraj, brrrrr. >.< : )


Celoten recept moram prepisati iz knjige, najdem cas ob priliki. Gre pa za espresso amaretto mufine.

OK, hvala! : )

[Plain Jane]

Jaz pa danes delam prekmursko gibanico. Šele pred kratkim sem se zavedla, kaj zamujam že celo življenje!

[_Planet_]

Hehe

[Plain Jane]

Prav zares! Mislim, da sem jo jedla točno 2x in zadnjič sem jo jedla v Kristalni palači (od Dulcis) in me je čisto prevzela Se že peče!