|
FERNA COFFEE CRÈME BRULEE
| Ingredients |
Quantity |
| Heavy cream |
5 1/2 cups |
| FERNA COFFEE-MOCHA FLAVOR |
1 tsp. |
| Egg yolks |
8 pcs. |
| Sugar |
2/3 cup |
PROCEDURE
1. Sift first four ingredients three times.
2. Add egg yolks, oil, water, FERNA PINEAPPLE
FLAVOR and FERNA LEMON YELLOW LIQUID COLOR.
Blend well.
3. In another bowl, beat the egg whites, sugar
and FERNA CREAM OF TARTAR until stiff but not
dry.
4. Fold batter into beaten egg whites.
5. Pour mixture into 2 - 8 x 12 x 3 in. baking
pan lined with wax paper. Bake at 3500F for
30 to 45 minutes or until done.
6. Cool completely on a cooling rack.
FILLING
| Ingredients |
Quantity |
| Cornstarch |
1/2 cup |
| White sugar |
1 cup |
| Evaporated milk |
1 can |
| Water |
1 1/2 cups |
| Egg yolk |
4 pcs. |
| Rhum |
1 tsp. |
PROCEDURE
1. Combine cornstarch and sugar in a double
boiler. Mix thoroughly.
2. Add in evaporated milk, water, egg yolk and
rhum.
3. Cook over medium fire until slightly thick
and smooth. Set aside to cool.
GELATINE MIXTURE
| Ingredients |
Quantity |
| FERNA CLEAR & UNFLAVORED GELATINE |
3 tbsps. |
| Water |
2 cups |
| Sugar |
1/2 cup |
| Fruit cocktail |
1 can |
PROCEDURE
1. Drain the fruit cocktail. Measure 1 cup of
its syrup. Set aside.
2. Put 3 tbsps. FERNA CLEAR & UNFLAVORED
GELATINE in a cup of hot water. Stir briskly
with a fork until gelatine is dissolved.
3. Add the remaining water and 1cup syrup.
ASSEMBLY
1. Prepare 8x12x3 inches plastic mould and put
1 layer of chiffon cake.
2. Pour half of the filling on top and spread
evenly. Arrange 1/4 of the fruit cocktail on
top of the filling.
3. Place another layer of cake. Spread the remaining
filling then arrange the rest of the fruit cocktail.
Refrigerate for 15 minutes.
4. Pour gelatine mixture slowly over cake-filling
layers making sure that it does not flow to
the sides so as to avoid a soggy end product.
Refrigerate until gelatine sets.
|
