Malt Cream
Baking and Desserts • Estonian
Description
Recipe taken from a book by John Smith titled 'Taste Geography: Estonia'.
Ingredients
- Whipped Cream 35 fl oz
- Barley malt extract 0 oz
- Gelatin 7 pieces
- Sugar 5 oz
- Kama (Flour Mixture) 0 oz
- Butter 0 oz
- White Chocolate 5 oz
- Gingerbread-flavored syrup 10 fl oz
- Fresh Berries 5 oz
Step-by-Step Guide
Step 1
Malt cream: Heat the whipped cream (1 l) and malt extract, add sugar and softened gelatin. Pour into baking molds and leave in the refrigerator for 3–4 hours.
Step 2
Kama Chips: Mix whipped cream (30 g), butter, and bring to a boil. Add the kama mixture and stir well. Spread in a thin layer on a silicone mat and bake at 365°F for 8–10 minutes.
Step 3
White Chocolate Crumble: Bring sugar syrup (150 g) to a boil when the sugar begins to crystallize. Add broken pieces of white chocolate and stir until smooth. Cool down.
Step 4
Blueberries in Sugar Syrup: Mix pre-prepared sugar syrup (100 g) and blueberries. Serve with the dessert.
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