This plum-shaped little parfait is the white rich beauty in the dessert world at first glance. With a little patience and ingenuity, you can make the original old-fashioned parfait become elegant and beautiful. Just like the appearance of women, the appearance of desserts also needs to be created and cared for. The same ingredients fall into the hands of different people, and the things that come out in the end may be very different.
Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
California walnut kernels 150 g
100 g of water
120 g coconut water
Gelidine tablets 15 g
50 grams of sugar
1. First soak the gelatin tablets in cold water to soften.
2. Place the walnuts in a blender and add 60 g of water to grind into a paste.
3. Then use a strainer to filter out the residue from the walnut pulp to make the taste smooth, then pour the filtered slag into the blender, pour 40 grams of water to continue beating, and repeat the steps just filtered.
4. Place the filtered walnut juice twice in a milk pot, then heat over low heat and add sugar to cook until melted.
5. Add the 10 g gelatin slices that have been soaked softly, stir well, then let cool and set aside
6. Take a clean container, pour the walnut juice into a amount about 1.5 cm high, then freeze in the refrigerator for 20 minutes and let it set slightly.
7. At this time, pour the coconut juice into the milk pot and heat, then add the 5 g gelatin slices that have been soaked and stir until melted.
8. Take out the container, pour the coconut juice, which is also 1.5 cm high, onto the set walnut juice, and then freeze it in the refrigerator for 20 minutes.
9. Remove the container for the third time and pour the remaining walnut juice into a 1.5 cm high amount, which is the third layer. Then freeze in the refrigerator for 10 minutes, put it in the refrigerator for more than 2 hours, and when it is fully set, you can taste it upside down.
Two sentences:
1, although the recipe of this plum blossom cake is simple, it is not easy to look good. Just adding another layer after each layer is fixed is more troublesome, so it is best to choose the weekend to do this.
2. When de-molding, you can use a hair dryer to blow around the container to make the edges of the parfait melt slightly. If it is really difficult to take off, it is also possible to scrape around with a knife.
3, after the mold comes out is square, if you want to look good, you can use the cookie die to cut into a good-looking pattern like me, the biscuit mold is best to use the higher, if it is too shallow to cut up is very troublesome.
4, the surface can be sprinkled with a little walnut crushed for decoration.