KBB #10 - CARAMEL POTS with Minted Shortbread Sticks

Akhirnya datang juga yha surat cinta tantangannya. Kalau dibaca-baca kliatannya cukup mudah dibanding tantangan sebelumnya .

Shortbread sticks-nya sudah dibuat lebih kurang 10 hari yang lalu... tapiii the caramel pots-nya belum dibikin gara2 gak punya ramekin. Padahal masih punya mangkok alumunium sisa bikin klappertart lho! Kayaknya lagi eror... baru ngeh kalo punya "ramekin" alumunium pas dah dapet ramekin aslinya... :o)

Ocre friends, ini resepnya:

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

• 100g icing sugar
• 200g flour
• 100g cornflour
• 250g unsalted butter, softened
• 1 vanilla pod, seeds removed and reserved
• 1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.



Caramel Pots

• 125g caster sugar
• 2 Tbs water
• 125ml milk
• 250ml cream
• 3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Komen soal rasa muanissss dan gurih...padahal takaran gula sudah dikurangin baik shortbreadnya maupun untuk karamel pots-nya. Bukan penyuka gula siy

Tags: klub berani baking