Americans recognize that our food is out of control parts, but we like our desserts. A new food trend in many restaurants is a mini-dessert. The mini dessert is served in small portions, respectively, only one or two bites . Guests can choose one or two guilt-free, or multiple, trying to prove. This trend can be easily reproduced for your next party or event. The trick is to display a selection of cakes with a small number of decisions have taste.
Thedifficult part of this trend in the search of adequate food and attractive bowls. Consider these little crystal glasses, which probably have never used for puddings and sweet fillings. Bar cookies and cakes can be cut into small squares and alternate on a large flat. Have dessert plates in the vicinity of attractive.
Here is a recipe for getting started:
Tiny Lemon Meringue Parfait
1 box of business bought meringue cookies
1 package vanilla wafers,decay
Filling:
5 egg yolks
½ cup sugar
grated rind of 1 lemon
6-8 tablespoons lemon juice
1 ½ cup cream, beaten
Yolks until thick. Sugar, lemon rind and juice. Bake in water bath until thick.
Cool and fold in the whipped cream mix well, but there are still streaks of each.
In a small glass as a small glass of wine, place a layer of vanilla wafer crumbs.
The filling mixture into a pastry bag,or in a Ziplock bag and clip the corner. Use the bag to pipe the filling mixture on the crumbs of biscuits.
Refrigerator. The time to serve, top each with a meringue cookie.
The combination of lemon cake is like a single bite. You may need a similar form with the Key Lime pie filling or even banana pudding. The idea is to keep your guests are just a little 'flavor. Ideally you will have several choices of flavors or a mixture of sweet small. Guilt free!
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