Ini kali pertama aku bikin caramel pots, mirip flan tapi lebih cair . Dan rasanya ternyata enyaaaak…. nyesel deh cuma bikin ½ resep . Meskipun sedikit pahit (karena gulanya sedikit gosong) tapi over all tantangan sekarang ini punya rasa yang menurutku unik banget.
Waktu disajikan ternyata enak juga ditambah almond panggang.
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.
Minted Shortbread Sticks
100g icing sugar
200g flour
100g cornflour
250g unsalted butter, softened (I use : 230 g butter, 20 g margarine)
1 vanilla pod, seeds removed and reserved ( my version : 1/2 tsp vanila powder)
1 sprig mint, chopped (my version: 1/4 tsp mint essence)
Preheat the oven to 150C. Line a baking tray with baking paper.
Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well.
Roll out to about 1cm thick. Cut into 2 x 8 cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden.
Cool and store in an airtight container until required. Makes about 30.
Caramel Pots
125g caster sugar
2 Tbs water
125ml milk
250ml cream
3 egg yolks
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.
Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.
Note:
* Penyajian diserahkan kepada selera masing-masing anggota, misalnya dengan menambahkan fruit puree, buah2an segar, dsb, tergantung dengan daya imajinasinya..
* Silakan berimprovisasi dengan bentuk shortbread, seperti spiral, curve, dibentuk beraneka rupa.
* Jika daun mint dan vanilla pod susah didapat, silakan menggunakan bahan pengganti, misalnya essence, flavouring, atau paste.
100g icing sugar
200g flour
100g cornflour
250g unsalted butter, softened (I use : 230 g butter, 20 g margarine)
1 vanilla pod, seeds removed and reserved ( my version : 1/2 tsp vanila powder)
1 sprig mint, chopped (my version: 1/4 tsp mint essence)
Preheat the oven to 150C. Line a baking tray with baking paper.
Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well.
Roll out to about 1cm thick. Cut into 2 x 8 cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden.
Cool and store in an airtight container until required. Makes about 30.
Caramel Pots125g caster sugar
2 Tbs water
125ml milk
250ml cream
3 egg yolks
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.
Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.
Note:* Penyajian diserahkan kepada selera masing-masing anggota, misalnya dengan menambahkan fruit puree, buah2an segar, dsb, tergantung dengan daya imajinasinya..
* Silakan berimprovisasi dengan bentuk shortbread, seperti spiral, curve, dibentuk beraneka rupa.
* Jika daun mint dan vanilla pod susah didapat, silakan menggunakan bahan pengganti, misalnya essence, flavouring, atau paste.
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