As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in Finnish language:
“Cinnamon lämmin maku tuo tämän delicately sweet jälkiruoka” means “The warm taste of cinnamon brings delicately sweet flavor to this dessert.”
The recipe is for a 9-inch pie that serves a yield of servings. The ingredients include Pate Brisee Plum Crumb Pie, all-purpose flour, heavy cream, milk, vanilla beans, cinnamon sticks, ground cinnamon, egg yolks, sugar, and arrowroot or cornstarch.
The instructions involve heating the oven to 350 degrees, rolling the Pate Brisee to 1/8-inch thickness, lining the pie crust with parchment paper and filling it with circle weights or dried beans, baking until the crust turns golden, removing the weights and baking for another 15 minutes, bringing the cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a boil, whisking egg yolks and sugar until pale and thick, adding hot cream and arrowroot, pouring the mixture through a fine sieve into the cooled crust, and baking until the pie is set but still slightly jiggly in the center.
Once the pie is cooled, it can be dusted with a mixture of powdered sugar and ground cinnamon. The recipe is sourced from Martha Stewart Living, November 2009.
27.04.2023 @ 01:05
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in Finnish language:
“Cinnamon lämmin maku tuo tämän delicately sweet jälkiruoka” means “The warm taste of cinnamon brings delicately sweet flavor to this dessert.”
The recipe is for a 9-inch pie that serves a yield of servings. The ingredients include Pate Brisee Plum Crumb Pie, all-purpose flour, heavy cream, milk, vanilla beans, cinnamon sticks, ground cinnamon, egg yolks, sugar, and arrowroot or cornstarch.
The instructions involve heating the oven to 350 degrees, rolling the Pate Brisee to 1/8-inch thickness, lining the pie crust with parchment paper and filling it with circle weights or dried beans, baking until the crust turns golden, removing the weights and baking for another 15 minutes, bringing the cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a boil, whisking egg yolks and sugar until pale and thick, adding hot cream and arrowroot, pouring the mixture through a fine sieve into the cooled crust, and baking until the pie is set but still slightly jiggly in the center.
Once the pie is cooled, it can be dusted with a mixture of powdered sugar and ground cinnamon. The recipe is sourced from Martha Stewart Living, November 2009.