![]() ![]() The whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture. Because the mixture will be whisked, please do not use an aluminum saucepan.Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into the saucepan. Use its empty can to dissolve the cornstarch well in about 3 tablespoons of whole milk. To make the pastry cream: Pour the condensed milk into the medium stainless steel saucepan.Remove from heat and let cool completely.Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about ¼ cup of liquid for use later in the recipe). If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook. My compote was prepared on the large stove-top burner.Cook over medium-high heat for about 30-35 minutes, stirring now and then, or until the pineapple becomes tender, lightly golden brown, and the liquid nearly evaporates. To make the pineapple compote: Mix together cubed pineapple (plus any juice coming out of the fruit while cutting it), sugar, water, and cinnamon stick in a medium saucepan.Heavy whipping cream – will be incorporated into the Chantilly cream.įollow the steps below to this gluten-free dessert:.Use only pure vanilla extract or vanilla bean seeds, never flavored vanilla. Vanilla extract – will flavor the 2 creams. ![]()
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