The longtime specialty of

The longtime specialty of "Saffron pancake" Equally suitable for julkaffet as a luxurious dessert. We like to spice it up with some extra cardamom. Ingredients cup Boil 2.5 cups whipping cream 2.5-3 cups milk teaspoon salt 1 teaspoon vanilla powder 2-3 tbsp butter 1 packet saffron 3 tablespoons honey 1 tablespoon ground cardamom 50 g finely chopped blanched almonds 2 eggs 1 can of forest raspberry jam desired amount of cream Here's how: Boil first up milk and cream in a saucepan. Then add the rice, butter and salt. The porridge should simmer gently, covered, for about 40 minutes. Porridge burn readily at and therefore it is important to move frequently. When the porridge is done and the rice is tender shall porridge to cool. The porridge should not be too thick and may therefore need to be diluted with a little more milk. Shock saffron in a mortar. Add the saffron, almonds, honey and freshly ground cardamom in the porridge. Crack in one egg at a time into the batter pudding. When all ingredients are mixed, the batter spread in a greased roasting pan in a 2 cm thick layer. Bake the cake for about 30 minutes at 200 degrees. Serve preferably with forest raspberry idiyappam machine cream. idiyappam machine Forest Raspberry Cream: Whip the cream until fairly stiff consistency and fold into forest raspberry jam after taste. idiyappam machine Sweeten with a little vanilla sugar for a richer flavor. idiyappam machine
Uncle Green December 11, 2013 10:00
This is a form of traditional fudge cake, though here the characteristic pepparkakskryddorna. They fit super good for the mulled wine ...
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