The "word" sweet comes from the Old French word "desservir", the above table to clarify. Sometimes referred to as "dessert" The desserts are usually a sweet finish to a meal.
Below are two popular dessert recipes. Give them a chance and have a sweet finale to your meal.
Queensland Lamington
cake Originally conceived as a method, developed using outdated cake, squares are Lamingtons butter or sponge dipped in melted chocolate, then rolled inCoconut. This recipe calls for store bought dessert cake or pie that is already at hand.
Ingredients:
A butter or sponge cake cut into equal pieces
500 grams of ice-based products or sugar
2 / 3 cup cocoa
15 grams of butter
1 / 2 cup milk
2 1 / 2 cups grated coconut
Icing Directions:
In a medium bowl, sift sugar and cocoa.
Butter in small skillet.
Stir in butter mixture and milk sugar and cocoa.
Bring half pot of water to boil overthe oven, reduce heat.
Place water in bowl, stirring until chocolate is smooth and shiny.
For Lamingtons:
Place squares on a fork cake.
Dip each cake into icing mixture holds over bowl to drain excess glaze so.
Toss cake chocolate squares in coconut.
Place to put on the tray.
Pavlova
It says in 1935, Sachse, chef at the Hotel Esplanade in Perth, Herbert has created this popular dessert in honor of the visitRussian ballerina Anna Pavlova.
Meringues can be tricky, so it's important to start with clean, dry utensils. If the meringue cracks, tears filled with extra cream.
Ingredients:
6 egg whites at room temperature
A pinch of salt
1 cup powdered sugar
1 teaspoon white wine vinegar
1 / 2 teaspoon vanilla extract
2 teaspoons cornstarch / corn flour
1 / 2 cup whipping cream
1 cup sliced fresh fruit such as strawberries, kiwi, andBlueberries
Directions:
Preheat oven to 400 degrees Fahrenheit (200 C).
Lightly grease a baking sheet, then line with parchment paper.
Using a medium metal bowl beat together egg whites and salt on medium speed until firm.
With mixer still running, sprinkle with powdered sugar, a tablespoon at a time, beating to mix well in proteins. Fort, until all the sugar was used and peaks are stiff and glossy.
Remove from mixer and vinegar, vanilla and corn starch with aSpatula, gently fold into mixture.
Pile the mixture in the center of baking sheet, form a circle with a hollow center.
Turn up to 250 degrees F (130 C) and cook without disturbing for 1 1 / 2 hours oven.
Slice fruit and sprinkle with lemon juice to prevent browning.
Gently until the cream soda.
oven off and crack the door, leave Pavlova to cool.
Remove from oven and carefully transfer to a serving dish Pavlova. Fill the empty center with fruit and top with whipped creamCream.
Serve immediately.
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