This document provides a recipe for a Tort Diplomat, which is a layered dessert with biscuits, cream, and fresh fruit. It calls for biscuits, oranges, kiwis, pineapple, milk, whipped cream, sugar, flour, gelatin, egg yolks, and lemon essence. The instructions are to hydrate the gelatin in hot water, then make a pastry cream by heating the sugar, yolks, flour, essence and milk until thickened. The gelatin is added once cooled. The fruit is cut into cubes. Whipped cream is folded in. The biscuits are dipped in pineapple juice and layered in a ring mold with the cream and fruit, then chilled overnight before
This document provides a recipe for a Tort Diplomat, which is a layered dessert with biscuits, cream, and fresh fruit. It calls for biscuits, oranges, kiwis, pineapple, milk, whipped cream, sugar, flour, gelatin, egg yolks, and lemon essence. The instructions are to hydrate the gelatin in hot water, then make a pastry cream by heating the sugar, yolks, flour, essence and milk until thickened. The gelatin is added once cooled. The fruit is cut into cubes. Whipped cream is folded in. The biscuits are dipped in pineapple juice and layered in a ring mold with the cream and fruit, then chilled overnight before
This document provides a recipe for a Tort Diplomat, which is a layered dessert with biscuits, cream, and fresh fruit. It calls for biscuits, oranges, kiwis, pineapple, milk, whipped cream, sugar, flour, gelatin, egg yolks, and lemon essence. The instructions are to hydrate the gelatin in hot water, then make a pastry cream by heating the sugar, yolks, flour, essence and milk until thickened. The gelatin is added once cooled. The fruit is cut into cubes. Whipped cream is folded in. The biscuits are dipped in pineapple juice and layered in a ring mold with the cream and fruit, then chilled overnight before
Punem gelatina intr-un bol, peste care turnam putina apa calda pentru a se hidrata. Intr-o cratita punem zaharul, galbenusurile, faina, esenta de lamaie si putin cate putin laptele. Punem pe foc si amestecam pana se ingroasa. Dupa ce s-a ingrosat, oprim focul si lasam sa se racoreasca putin, dupa care incorporam gelatina "umflata". Omogenizam astfel incat sa se topeasca granulele de gelatina. Lasam la racit si ne apucam de taiat fructele cuburi de marime medie. Batem frisca tare dupa care incorporam crema racita. Mixam in continuare si ne apucam de asamblat. Scurgem zeama din conserva de ananas, inmuiem cate un piscot in ea si asezam in interiorul unui inel de tort, astfel incat sa aiba forma unui blat cu margini inalte. Asezam un strat de crema, unul de fructe, crema, fructe, iar la final ornam dupa bunul plac.