FOOD ON MY INTERNSHIP PLACE PART 4
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HEYYHOO GENGSS!!! back again on my blog, today i wanna share the food on my internship place part4. On this time, i wanna share dessert especially shooters dessert on The Westin jakarta.
1. CLAFOUTIS
History:
Clafoutis , sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.
The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.
Recipe:
- milk 350ml
- cream 250 ml
- sour cream 175gr
- egg 100gr
- sugar 125gr
- flour 20gr
- salt 2 gr
How to make:
1. Mix all the ingredients with hand mixer. Untill mixwell.
2. Pour the mixturer on the glass.
3. Bake with bain marie method with 180 degrees celcius and 15 minutes.
Texture:
Clafoutis have a soft texture like a pannacota.
Colours:
For colours the clafoutis have a white colours.
Taste:
Clafoutis have a sweet and creamy taste for combination of cream and sour cream.
2. POT DE CREME
History:
Pot de crème, plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th century. The name means "pot of custard" or "pot of cream", which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.
Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat; sometimes prepared without milk and frozen.
Recipe:
- 2 cups cream
- 120 grams dark chocolate, chopped
- 2 bags of earl grey tea
- 6 egg yolks
- 3 Tablespoons of sugar
How to make:
1. Boil the cream, sugar and earl grey tea.
2. Reduces the earl grey and cover the top of sauce pot with aluminium foil. Untill the earl grey scent are come out.
3. After that, strain the mixture and add to the egg yolk. Immediately stir quickly.
4. For the next, pour the mixture to the chocolate.
5. Last step, pour the mixture on glass, and Bake with bain marie method 180 degrees celcius 15 minutes.
Texture:
For texture, Pot the creme have a soft texture alike clafoutis.
Colours:
Pot de creme have a brown colours from the earl grey tea and dark chocolate.
Tastes:
Pot de creme, have a bitter, sweet and creamy texture from combination of cream, earl grey tea and dark chocolate.
3. CORN PUDDING
HISTORY:
Corn Pudding used as a food staple in rural communities in the South United States, especially in Appalachia. Corn pudding is not to be confused with hasty pudding, which is made from ground corn, rather than whole kernel.
RECIPE:
- Milk 1L
- Coconut milk 1L
- Jelly 1pcs
- Sugar 200gr
- Gelatine (soaking)
How to make:
1. For the first, boil milk.
2. Combine the sugar with jelly.
3. After the milk boil, add the jelly and sugar. And mix untill mix well.
4. For the next, add the coconut milk. And stir it.
5. For the last, add the gelatine.
Texture:
Corn pudding have a smooth texture.
Colours:
For the colour, corn pudding have a white colours because we dont use colouring ingredients, just white from the coconut milk and milk.
Tastes:
For the taste, corn pudding have a unique taste, combination from coconut milk and milk.
HEYYHOO GENGSS!!! back again on my blog, today i wanna share the food on my internship place part4. On this time, i wanna share dessert especially shooters dessert on The Westin jakarta.
1. CLAFOUTIS
History:Clafoutis , sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.
The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.
Recipe:
- milk 350ml
- cream 250 ml
- sour cream 175gr
- egg 100gr
- sugar 125gr
- flour 20gr
- salt 2 gr
How to make:
1. Mix all the ingredients with hand mixer. Untill mixwell.
2. Pour the mixturer on the glass.
3. Bake with bain marie method with 180 degrees celcius and 15 minutes.
Texture:
Clafoutis have a soft texture like a pannacota.
Colours:
For colours the clafoutis have a white colours.
Taste:
Clafoutis have a sweet and creamy taste for combination of cream and sour cream.
2. POT DE CREME
History: Pot de crème, plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th century. The name means "pot of custard" or "pot of cream", which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.
Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat; sometimes prepared without milk and frozen.
Recipe:
- 2 cups cream
- 120 grams dark chocolate, chopped
- 2 bags of earl grey tea
- 6 egg yolks
- 3 Tablespoons of sugar
How to make:
1. Boil the cream, sugar and earl grey tea.
2. Reduces the earl grey and cover the top of sauce pot with aluminium foil. Untill the earl grey scent are come out.
3. After that, strain the mixture and add to the egg yolk. Immediately stir quickly.
4. For the next, pour the mixture to the chocolate.
5. Last step, pour the mixture on glass, and Bake with bain marie method 180 degrees celcius 15 minutes.
Texture:
For texture, Pot the creme have a soft texture alike clafoutis.
Colours:
Pot de creme have a brown colours from the earl grey tea and dark chocolate.
Tastes:
Pot de creme, have a bitter, sweet and creamy texture from combination of cream, earl grey tea and dark chocolate.
3. CORN PUDDING
HISTORY:Corn Pudding used as a food staple in rural communities in the South United States, especially in Appalachia. Corn pudding is not to be confused with hasty pudding, which is made from ground corn, rather than whole kernel.
RECIPE:
- Milk 1L
- Coconut milk 1L
- Jelly 1pcs
- Sugar 200gr
- Gelatine (soaking)
How to make:
1. For the first, boil milk.
2. Combine the sugar with jelly.
3. After the milk boil, add the jelly and sugar. And mix untill mix well.
4. For the next, add the coconut milk. And stir it.
5. For the last, add the gelatine.
Texture:
Corn pudding have a smooth texture.
Colours:
For the colour, corn pudding have a white colours because we dont use colouring ingredients, just white from the coconut milk and milk.
Tastes:
For the taste, corn pudding have a unique taste, combination from coconut milk and milk.
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