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טרייפל תפוח בדבש
אני רוצה להכין טרייפל תפוח בדבש והקרם במתכון המצורף (מסומן באדום) לא נראה לי. אשמח לרעיונות לקרם שיכול להתאים כאן. אם זה יהיה קרם חלבי עם טאץ' של דבש זה בכלל יהיה מעולה.
הנה הקישור:
http://www.couldntbeparve.com/recipes/apple-and-honey-trifle/
Ingredients & Quantities
והנה המתכון (קטן עלינו קצת אנגלית)
Apple and Honey Trifle
4 granny smith apples, peeled and diced small
1/2 cup brown sugar
2 tablespoons margarine
1 teaspoon cinnamon
1 loaf honey cake*
1 recipe pastry cream (see below)
3 tablespoons brandy
*to make this gluten-free use this honey cake recipe instead
Pastry Cream
2 (13.5 oz) cans Thai style coconut milk
10 tablespoons (5 oz) water
1/4 teaspoon salt (increase to 1/2 teaspoon if using unsalted margarine)
6 tablespoons corn starch
1 cup (7.5 oz) sugar
8 egg yolks
1/2 cup (4 oz) margarine
2 teaspoons vanilla
[Apple and Honey Trifle recipe]
Recipe Yield:
10-12 Servings
Preparation Instructions
Apple and Honey Trifle
Combine the margarine, brown sugar and cinnamon in a saute pan. Cook over medium heat, stirring frequently, until the margarine and sugar are melted. Add the apples and cook until soft 5-10 minutes Set aside until ready to use.
Cut the honey cake into one inch cubes. Layer one third of the cake in the bottom of a 7.5 inch (3.5 quart) trifle dish. Sprinkle with one tablespoon brandy. Top with a third of the pastry cream followed by a third of the apples. Repeat layering two more times. Refrigerate the trifle for at least four hours and up to eight hours to allow the cake to soften and the flavors to meld.
Pastry Cream
Place a fine mesh strainer over a large bowl and set aside.
Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.
Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth .
Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator.
אני רוצה להכין טרייפל תפוח בדבש והקרם במתכון המצורף (מסומן באדום) לא נראה לי. אשמח לרעיונות לקרם שיכול להתאים כאן. אם זה יהיה קרם חלבי עם טאץ' של דבש זה בכלל יהיה מעולה.
הנה הקישור:
http://www.couldntbeparve.com/recipes/apple-and-honey-trifle/
Ingredients & Quantities
והנה המתכון (קטן עלינו קצת אנגלית)
Apple and Honey Trifle
4 granny smith apples, peeled and diced small
1/2 cup brown sugar
2 tablespoons margarine
1 teaspoon cinnamon
1 loaf honey cake*
1 recipe pastry cream (see below)
3 tablespoons brandy
*to make this gluten-free use this honey cake recipe instead
Pastry Cream
2 (13.5 oz) cans Thai style coconut milk
10 tablespoons (5 oz) water
1/4 teaspoon salt (increase to 1/2 teaspoon if using unsalted margarine)
6 tablespoons corn starch
1 cup (7.5 oz) sugar
8 egg yolks
1/2 cup (4 oz) margarine
2 teaspoons vanilla
[Apple and Honey Trifle recipe]
Recipe Yield:
10-12 Servings
Preparation Instructions
Apple and Honey Trifle
Combine the margarine, brown sugar and cinnamon in a saute pan. Cook over medium heat, stirring frequently, until the margarine and sugar are melted. Add the apples and cook until soft 5-10 minutes Set aside until ready to use.
Cut the honey cake into one inch cubes. Layer one third of the cake in the bottom of a 7.5 inch (3.5 quart) trifle dish. Sprinkle with one tablespoon brandy. Top with a third of the pastry cream followed by a third of the apples. Repeat layering two more times. Refrigerate the trifle for at least four hours and up to eight hours to allow the cake to soften and the flavors to meld.
Pastry Cream
Place a fine mesh strainer over a large bowl and set aside.
Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.
Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth .
Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator.
