菠萝香蕉蛋奶酥,蓝莓松饼

Orange & caramel custard tart 香橙焦糖奶油蛋挞Orange & caramel custard tart 香橙焦糖奶油蛋挞 Cook 15 minsNutrition per serving177 kcalories, protein 4.0g, carbohydrate 35.0g, fat 3.0g, saturated fat 1.0g, fibre 1.0g, salt 0.3

Pineapple & banana custard meringues 菠萝香蕉蛋奶酥Pineapple & banana custard meringues 菠萝香蕉蛋奶酥 Cook 15 mins;Prep 20 mins Nutrition per serving 259 kcalories, protein 8.0g, carbohydrate 48.0g, fat 5.0g, saturate

Vanilla ice cream 香草冰激凌Vanilla ice cream 香草冰激凌 Cook 10 mins Nutrition per serving148 kcalories, protein 4.0g, carbohydrate 17.0g, fat 8.0g, saturated fat 4.0g, fibre 0.0g, salt 0.11gIngredients Makes eno

Blueberry muffins 蓝莓松饼Blueberry muffins 蓝莓松饼 Cook 25 mins;Prep 25 mins;Freezable Nutrition per serving 206 kcalories, protein 5.0g, carbohydrate 36.0g, fat 6.0g, saturated fat 1.0g, fibre 2.0g, salt 0.43g I

Orange & caramel custard tart 香橙焦糖奶油蛋挞

Pineapple & banana custard meringues 菠萝香蕉蛋奶酥

Vanilla ice cream 香草冰激凌

Blueberry muffins 蓝莓松饼

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Cook 15 mins

Cook 15 mins;Prep 20 mins

Cook 10 mins

Cook 25 mins;Prep 25 mins;Freezable

Nutrition per serving

Nutrition per serving

Nutrition per serving

Nutrition per serving

177 kcalories, protein 4.0g, carbohydrate 35.0g, fat 3.0g, saturated fat 1.0g, fibre 1.0g, salt 0.34g

259 kcalories, protein 8.0g, carbohydrate 48.0g, fat 5.0g, saturated fat 2.0g, fibre 1.0g, salt 0.28g

148 kcalories, protein 4.0g, carbohydrate 17.0g, fat 8.0g, saturated fat 4.0g, fibre 0.0g, salt 0.11g

206 kcalories, protein 5.0g, carbohydrate 36.0g, fat 6.0g, saturated fat 1.0g, fibre 2.0g, salt 0.43g

Ingredients

Ingredients

Ingredients

Ingredients

Serves 8

Serves 4

Makes enough for 8 scoops

Makes 12

  • 3 egg yolks
  • 85 g caster sugar
  • plain flour
  • 1 heaped tbsp cornflour
  • 250 ml skimmed milk
  • zest 1 orange
  • 227 g can pineapple pieces in natural juice
  • cornflour
  • 2 large eggs, separated
  • 425 ml semi-skimmed milk
  • vanilla extract
  • 50 g golden caster sugar
  • 2 bananas
  • 85 g golden granulated sugar or caster
  • custard powder
  • cornflour
  • 500 ml full-fat milk
  • 2 egg yolks
  • 1 vanilla pod, split in half lengthways
  • 200 ml carton half-fat crËme fraÓche
  • lightly crushed raspberries or strawberries, to serve
  • rapeseed oil
  • 225 g self-raising flour
  • 115 g wholemeal flour
  • baking powder
  • zest ½ lemon and 1 tsp juice
  • 85 g golden caster sugar
  • www.99399.com,50 g light muscovado sugar
  • 1 small very ripe banana with black skin (about 85g peeled weight)
  • 1 egg
  • 284 ml pot buttermilk
  • 225 g fresh blueberries

For the base-and-to-decorate

Method

Method

Method

  • 1 egg white
  • 3 large sheets filo pastry, halved
  • 3 oranges, skin and pith removed, sliced into rounds
  • 50 g caster sugar
  1. Preheat the oven to 190C/gas 5/fan 170C. Drain the pineapple juice into a medium-sized pan. Blend in the cornflour then stir in the egg yolks, milk and vanilla extract. Heat, stirring all the time with a small whisk or wooden spoon until the mixture boils and thickens. Turn the heat to low and cook gently for one minute, stirring all the time.
  1. Freeze the canister from the ice cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
  1. Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.

Method

  1. Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
  1. Remove the pan from the heat and stir in half the sugar. Tip in the pineapple, then slice in the bananas and stir everything together gently. Have a taste - add a little sugar if the sauce isn't sweet enough.
  1. Remove from the heat, stir in the crËme fraÓche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
  1. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
  1. Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
  1. Spoon the mixture into 4 individual baking dishes or large ovenproof teacups. Bake on a baking sheet for 5 minutes while you make the topping.
  1. Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs
  1. Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.
  1. The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.
  1. Whisk the egg whites with an electric hand beater until they hold their shape. Tip in the remaining sugar and whisk until the meringue is glossy. Pile onto the hot desserts and bake for 5 more minutes until billowy and golden.
  1. Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

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