FOOD ON MY INTERNSHIP PLACE PART 3
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLA GENGSS!!! For this time i would like to share what food that i make on my internship place and this is the third time i post this content. Check it out.
1. Apple crumble
History:
Apple crumble is a popular dessert produced with the main ingredient of apples. Such cakes are made through the process of cutting the sweet fruit to add flavor to a flat cake base. Traditional apple cakes are usually served with various spices such as nutmeg or cinnamon, which gives a unique taste. In addition to the addition of spices, butter can also be accompanied by mashed beans, usually walnuts and almonds.
Recipe:
a. almond cream
- 200gr icing sugar
- 200gr butter
- 6 pcs egg
- 400gr almond powder
b. crumble
- 200gr almond powder
- 200gr butter
- 200gr sugar
- 200gr oatmeal
- 400gr flour
c. apple
- 3 pcs apple
- butter
- cinnamon powder
- palm sugar
How to make:
1. Almond cream: Mix icing sugar and butter untill the texture is creamy. After that, add egg and mix again untill mixwell. For the last, add almond powder and mix it.
2. Crumble: Mix all ingredients like almond powder, butter, sugar, oatmeal, and flour and rub in until the texture is crumble.
3. Apple: saute apple with the butter and add a little cinnamon powder and palm sugar also.
4. Set on a bowl for base is almond cream.
5. After that, for the second layer add the apple.
6. For last layer add the crumble.
7. Bake on 180 degrees celcius 20 minutes
Textures:
For the texture, apple crumble have a creamy texture because use almond cream for base.
Colours:
For colours, apple crumble have a light brown colour from baking process.
Taste:
Apple crumble have a special sweet flavours from combination of almond cream, apple, and the crumble.
2. Panna cotta
History:
The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One (undocumented) story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese 'English milk', made of cream cooked with gelatin and molded, though other sources say that latte inglese is made with egg yolks; perhaps the name covered any thickened custard-like preparation.
The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel. Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes.
Panna cotta became fashionable in the United States in the 1990s.
Recipe:
- 1L cream
- 15gr gelatine
- 100gr sugar
How to make:
1. For the first, prepare the gelatine. soaking gelatine with ratio 1:4 (1 gram gelatine dissolved with 4 gram water) stir untill mixwell and keep on refrigerator.
2. After gelatine are prepared, boil cream with sugar.
3. When the cream are boiled, add the gelatine.
4. Set on the glass and keep on the refrigerator untill the texture is firm.
Textures:
Panna cotta have a chewy texture like a jelly.
Colours:
For the colours, panna cotta have a white colours based from the ingredients is cream.
Taste:
The panna cotta have a sweet taste.
3. Mousse
History:
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Recipe:
- 1L cream
- 400gr yoghurt
- 150gr sugar
- 12 gr gelatine
How to make:
1. For the first, prepare the gelatine. soaking gelatine with ratio 1:4 (1 gram gelatine dissolved with 4 gram water) stir untill mixwell and keep on refrigerator.
2. Boil the yoghurt and sugar
3. Add the gelatine on the yoghurt, keep in room temperature.
4. Whisk the cream untill the texture is stiff.
5. Mix the cream and yoghurt with folding technique.
6. Mousse ready to serve.
Textures:
Mousse have a smooth texture like a ice cream.
Colours:
For the colour, Basicly mousse have a white colour base from the ingredient is cream and yoghurt. But we can add the fruit puree to make different taste and colours.
Taste:
Mousse have a sweet taste.
HOLLA GENGSS!!! For this time i would like to share what food that i make on my internship place and this is the third time i post this content. Check it out.
1. Apple crumble
History:Apple crumble is a popular dessert produced with the main ingredient of apples. Such cakes are made through the process of cutting the sweet fruit to add flavor to a flat cake base. Traditional apple cakes are usually served with various spices such as nutmeg or cinnamon, which gives a unique taste. In addition to the addition of spices, butter can also be accompanied by mashed beans, usually walnuts and almonds.
Recipe:
a. almond cream
- 200gr icing sugar
- 200gr butter
- 6 pcs egg
- 400gr almond powder
b. crumble
- 200gr almond powder
- 200gr butter
- 200gr sugar
- 200gr oatmeal
- 400gr flour
c. apple
- 3 pcs apple
- butter
- cinnamon powder
- palm sugar
How to make:
1. Almond cream: Mix icing sugar and butter untill the texture is creamy. After that, add egg and mix again untill mixwell. For the last, add almond powder and mix it.
2. Crumble: Mix all ingredients like almond powder, butter, sugar, oatmeal, and flour and rub in until the texture is crumble.
3. Apple: saute apple with the butter and add a little cinnamon powder and palm sugar also.
4. Set on a bowl for base is almond cream.
5. After that, for the second layer add the apple.
6. For last layer add the crumble.
7. Bake on 180 degrees celcius 20 minutes
Textures:
For the texture, apple crumble have a creamy texture because use almond cream for base.
Colours:
For colours, apple crumble have a light brown colour from baking process.
Taste:
Apple crumble have a special sweet flavours from combination of almond cream, apple, and the crumble.
2. Panna cotta
History:
The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One (undocumented) story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese 'English milk', made of cream cooked with gelatin and molded, though other sources say that latte inglese is made with egg yolks; perhaps the name covered any thickened custard-like preparation.
The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel. Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes.
Panna cotta became fashionable in the United States in the 1990s.
Recipe:
- 1L cream
- 15gr gelatine
- 100gr sugar
How to make:
1. For the first, prepare the gelatine. soaking gelatine with ratio 1:4 (1 gram gelatine dissolved with 4 gram water) stir untill mixwell and keep on refrigerator.
2. After gelatine are prepared, boil cream with sugar.
3. When the cream are boiled, add the gelatine.
4. Set on the glass and keep on the refrigerator untill the texture is firm.
Textures:
Panna cotta have a chewy texture like a jelly.
Colours:
For the colours, panna cotta have a white colours based from the ingredients is cream.
Taste:
The panna cotta have a sweet taste.
3. Mousse
History:A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Recipe:
- 1L cream
- 400gr yoghurt
- 150gr sugar
- 12 gr gelatine
How to make:
1. For the first, prepare the gelatine. soaking gelatine with ratio 1:4 (1 gram gelatine dissolved with 4 gram water) stir untill mixwell and keep on refrigerator.
2. Boil the yoghurt and sugar
3. Add the gelatine on the yoghurt, keep in room temperature.
4. Whisk the cream untill the texture is stiff.
5. Mix the cream and yoghurt with folding technique.
6. Mousse ready to serve.
Textures:
Mousse have a smooth texture like a ice cream.
Colours:
For the colour, Basicly mousse have a white colour base from the ingredient is cream and yoghurt. But we can add the fruit puree to make different taste and colours.
Taste:
Mousse have a sweet taste.
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