As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“The whole roasted almond can replace spiky nut pistachios. Source: Martha Stewart Living, December 2000. It makes about 4 1/2 cups of cream and 2 cups of praline. Yield Composition 5 1/2 cups of pistachio nuts 3 cups of milk 1 3/4 cups of sugar 6 large egg yolks 4 1/2 teaspoons of smooth gelatin, softened in 6 tbsp of water 1 1/2 tablespoons of kirsch 1 1/4 cups of heavy cream Instructions 1. Preheat the oven to 325 degrees. Bring medium-hot water to a boil over high heat. Add pistachio nuts and blanch for 30 seconds; drain. When the nuts are cool enough to handle, remove the skins. Spread on a baking sheet and place in the oven until dry but still green, 15 to 20 minutes. Remove from the oven and let cool. Set aside 1 1/4 cups of nuts. Transfer the remaining nuts to a food processor and process until coarsely ground. Place the ground nuts and milk in a medium saucepan and bring to a boil over medium heat. Remove from the heat; transfer to a medium bowl; refrigerate for 3 hours. 2. To make the praline: Place a Silpat (French baking sheet) on a baking sheet; set aside. Place 3/4 cup of sugar and 1/4 cup of water in a small saucepan over medium heat. Cook, stirring occasionally and brushing the sides of the pan with water as needed, until the sugar is golden brown, about 10 minutes. Add the reserved 1 1/4 cups of nuts and stir. Pour the mixture onto the prepared baking sheet and let cool. Break into pieces and place in the bowl of a food processor. Pulse until the caramel is coarsely chopped; set aside. 3. To make the Bavarian cream: Fill a bowl with ice and water; set aside. Remove the milk and nut mixture from the refrigerator and strain through a sieve into a medium saucepan and press out all the milk from the nuts. Discard the nuts. There should be 2 cups of infused milk. Bring the milk to a
27.04.2023 @ 04:15
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“The whole roasted almond can replace spiky nut pistachios. Source: Martha Stewart Living, December 2000. It makes about 4 1/2 cups of cream and 2 cups of praline. Yield Composition 5 1/2 cups of pistachio nuts 3 cups of milk 1 3/4 cups of sugar 6 large egg yolks 4 1/2 teaspoons of smooth gelatin, softened in 6 tbsp of water 1 1/2 tablespoons of kirsch 1 1/4 cups of heavy cream Instructions 1. Preheat the oven to 325 degrees. Bring medium-hot water to a boil over high heat. Add pistachio nuts and blanch for 30 seconds; drain. When the nuts are cool enough to handle, remove the skins. Spread on a baking sheet and place in the oven until dry but still green, 15 to 20 minutes. Remove from the oven and let cool. Set aside 1 1/4 cups of nuts. Transfer the remaining nuts to a food processor and process until coarsely ground. Place the ground nuts and milk in a medium saucepan and bring to a boil over medium heat. Remove from the heat; transfer to a medium bowl; refrigerate for 3 hours. 2. To make the praline: Place a Silpat (French baking sheet) on a baking sheet; set aside. Place 3/4 cup of sugar and 1/4 cup of water in a small saucepan over medium heat. Cook, stirring occasionally and brushing the sides of the pan with water as needed, until the sugar is golden brown, about 10 minutes. Add the reserved 1 1/4 cups of nuts and stir. Pour the mixture onto the prepared baking sheet and let cool. Break into pieces and place in the bowl of a food processor. Pulse until the caramel is coarsely chopped; set aside. 3. To make the Bavarian cream: Fill a bowl with ice and water; set aside. Remove the milk and nut mixture from the refrigerator and strain through a sieve into a medium saucepan and press out all the milk from the nuts. Discard the nuts. There should be 2 cups of infused milk. Bring the milk to a