So many delicious desserts, which ones do you like? Try making them, they're really great!
Life is like savoring gourmet food, it always needs to go through the smoky and fiery aging of time, the fragrance will gradually mature. Harvesting always needs to use diligent water to immerse, steam and boil, only then will wisdom nutrients leave in the heart. Foodie, dedicated to recommending quality food to everyone, so that everyone can make food.
Chocolate Mousse Flan
Step 1: Put eggs and sugar in a heat-resistant bowl on a boiling water pot, stir until volume doubles, temperature gauge shows temperature of 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, instant coffee powder and salt. Add butter, stir until melted. Cool slightly.
Step 2: Simultaneously, whip cream to a firm peak. Mix one-third of the cream into the chocolate mixture until it lightens, then fold in the remaining cream. Crumble half of the mousse into two cups, sprinkle with crushed cookies. Top with the remaining mousse, chill for at least 1 hour, up to 1 day. When eating, add a little cream and more cookie crumbs.
Coconut Fruit Salad
1 egg white
2 tablespoons honey
1/2 teaspoon pure vanilla extract
1 teaspoon grated lemon peel, plus 2 tablespoons juice
A pinch of salt
2/3 cup unsweetened shredded coconut
10 strawberries
2 mangoes, peeled, pitted, cut lengthwise into 1-inch strips
1 small papaya, peeled, seeded, cut lengthwise into 1-inch strips
1 small pineapple, peeled, seeded, cut into 1-inch strips
Step 1: Preheat oven to 325 degrees. Beat egg whites with honey, vanilla, lemon juice and salt until foamy, thoroughly mixed. Add coconut milk, stir evenly. Spread thinly on a bordered baking sheet.
Step 2: Bake, stir several times, until it turns golden yellow, 22 to 25 minutes. Completely cool (the mixture will become crisp as it cools). Crumble with your fingers, break up any clumps, until powdered.
Step 3: Place fruit in a dish, sprinkle with coconut flakes. Serve fruit with plastic wrap loosely covering, no coconut flakes, chill for 8 hours. Coconut flakes can be stored in a sealed container, room temperature for 1 week.
Hot Chocolate Pudding Cake
4 ounces chopped semi-sweet or bittersweet chocolate
4 tablespoons unsalted butter
1/4 cup sugar
2 eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
Ice cream, for serving
Step 1: Preheat oven to 375 degrees. Place four heat-proof bowls on baking sheets with rims.
Step 2: Place chocolate and butter in a heat-resistant bowl, the bowl in a saucepan, using low heat. Stir occasionally until melted 4-5 minutes. Remove from heat, mix in 2 tablespoons of sugar, then add eggs and vanilla.
Step 3: In a medium bowl, whisk egg whites and salt until soft peaks form. Gradually add remaining 2 tablespoons of sugar while whisking machine operates until mixture hardens and has a glossy sheen.
Step 4: Combine egg white mixture with chocolate mixture, blend thoroughly. Divide into bowls. (Prepare pudding in advance; cover with plastic wrap and chill for up to 1 day.)
Step 5: Bake until top puffs and cracks, but interior is still quite soft (a toothpick inserted in the middle may bring out sticky), 20-25 minutes (if chilled then 25-30 minutes). Serve warm or at room temperature (pudding will sink as it cools), if needed, add ice cream on top.
Food is life, life is a story, like to like, please pay attention and follow!
This article is translated from an English article, there may be inaccurate words.
