مستوحاة من النكهات المكسيكية التقليدية ، هذه أزواج البندق تتغذى بالشوكولاتة الحلوة مع القليل من تشيلي الساخنة. يمكن عمل مشروب قبل يوم مقدما. استخدام الوقت المناسب قبل التقديم eggnog لجعل churros الساخنة لتزيين فريدة من نوعها.
المصدر: مارثا ستيوارت ليفينغ ، كانون الأول / ديسمبر 2008
This recipe for Mexican-inspired hazelnut pairs is made with sweet chocolate and a little hot chili. A drink can be made ahead of time. Use the appropriate time before serving eggnog to make unique churros decorations. Source: Martha Stewart Living, December 2008. This recipe serves 12. Ingredients include 2 liters of whole milk, plus more if needed, 1 3/4 cups of sugar, 1/2 teaspoon of coarse salt, 1 vanilla, scraped seeds and pod reserved, 4 cinnamon sticks, 12 egg yolks, 5 ounces of sweet chocolate, melted, 3 ounces of milk chocolate, melted, 2 cups of heavy cream, 1 1/4 cups of brandy (optional), whole nutmeg, for garnish, cayenne pepper, for sprinkling, and Mexican churros. Directions include heating the milk, sugar, salt, vanilla seeds and pod, and cinnamon powder in a large pot over medium-high heat, stirring until the sugar dissolves and the mixture is blended. Remove from heat. Let stand for 30 minutes. Prepare an ice bath. Beat the egg yolks in a medium bowl until pale, about 2 minutes. Beat 1 cup of the milk mixture into the yolks in a slow, steady stream. Whisk the yolk mixture into the remaining milk mixture. Cook the mixture over medium-high heat, stirring constantly, until the mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.) Remove the pot from the heat and add the sweet chocolate and milk chocolate, stirring until the mixture is combined. Discard the vanilla pods and cinnamon sticks. Pour the mixture into a large bowl in the ice bath, and let cool, stirring occasionally. Whip the cream until soft peaks form. Pour the cooled egg mixture into a large bowl, and add the brandy if using. (Add more milk to the eggnog if necessary to achieve the desired consistency.) Top with whipped cream. Grate nutmeg on top, and sprinkle with cayenne. Serve immediately with churros on the side if desired.
27.04.2023 @ 03:18
This recipe for Mexican-inspired hazelnut pairs is made with sweet chocolate and a little hot chili. A drink can be made ahead of time. Use the appropriate time before serving eggnog to make unique churros decorations. Source: Martha Stewart Living, December 2008. This recipe serves 12. Ingredients include 2 liters of whole milk, plus more if needed, 1 3/4 cups of sugar, 1/2 teaspoon of coarse salt, 1 vanilla, scraped seeds and pod reserved, 4 cinnamon sticks, 12 egg yolks, 5 ounces of sweet chocolate, melted, 3 ounces of milk chocolate, melted, 2 cups of heavy cream, 1 1/4 cups of brandy (optional), whole nutmeg, for garnish, cayenne pepper, for sprinkling, and Mexican churros. Directions include heating the milk, sugar, salt, vanilla seeds and pod, and cinnamon powder in a large pot over medium-high heat, stirring until the sugar dissolves and the mixture is blended. Remove from heat. Let stand for 30 minutes. Prepare an ice bath. Beat the egg yolks in a medium bowl until pale, about 2 minutes. Beat 1 cup of the milk mixture into the yolks in a slow, steady stream. Whisk the yolk mixture into the remaining milk mixture. Cook the mixture over medium-high heat, stirring constantly, until the mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.) Remove the pot from the heat and add the sweet chocolate and milk chocolate, stirring until the mixture is combined. Discard the vanilla pods and cinnamon sticks. Pour the mixture into a large bowl in the ice bath, and let cool, stirring occasionally. Whip the cream until soft peaks form. Pour the cooled egg mixture into a large bowl, and add the brandy if using. (Add more milk to the eggnog if necessary to achieve the desired consistency.) Top with whipped cream. Grate nutmeg on top, and sprinkle with cayenne. Serve immediately with churros on the side if desired.