Ingredients for recipe with hazelnut and strawberry semolina paste

2 pack oat biscuits
50 g butter
1 liter milk
9 tablespoons grits
9 tablespoons of powdered sugar
1 packet of vanilla
30 g butter
For the above

500 g strawberry
1 pack of whipped cream
1 tea cup of cold milk
2 cups of large broken nuts

How to make hazelnut and strawberry paste
Pull the biscuits on the rondo. Melt the butter and add to the biscuit and mix well. Cool the greaseproof paper to the base of a 20 cm clamp mold and lubricate the edges. Press the prepared biscuit mortar into the base of the mold and place in the freezer and freeze. Add the milk, semolina and sugar to a saucepan and stir in a saucepan.

Cook over medium heat until dark pudding is thick. Add the last butter and vanilla, mix until the butter is completely melted and remove from the stove. Pour the semolina custard on the base of the biscuit. After warming at room temperature, raise in the refrigerator for freezing. For over, whip cream whipped cream thoroughly.

,Cover the cooling cake with whipped cream. Roast the nuts in a pan until the color turns. Cover the whole cake with roasted hazelnuts and place plenty of fresh strawberries on top. Serve cold.

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