Microsoft word proexport-recetas uchuva soup with angel food cake ingles-
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This document provides a recipe for Uchuva Soup with Angel Food Cake. The recipe serves 6 portions and includes instructions to make an angel food cake from scratch and a chilled uchuva soup made by blending uchuvas, honey, and mineral water. The soup is served with a slice of angel food cake and vanilla ice cream, garnished with uchuva husks. The recipes were designed by ProExport to introduce the tropical uchuva fruit in international cuisine in versatile sweet and savory preparations.
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Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipes
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Microsoft word proexport-recetas uchuva soup with angel food cake ingles-
- 1. PROEXPORT: Uchuva Recipes By: Chefs Carmen Angel & Rob Pevitts *These recipes were designed specifically for ProExport to introduce the Uchuva, also known as the Cape Gooseberry, to the international marketplace. This tropical fruit is a versatile, delicious and unique option for an array of culinary preparations ranging from cocktails and sauces to savory and sweet dishes.
- 2. Uchuva Soup with Angel Food Cake 6 Portions • 120 grams cake flour • 300 grams sugar • 3 grams (1/2 teaspoon) salt • 15 ml. water • 15 ml. lemon juice • 15ml orange juice • 4.5 grams (1 teaspoon) cream of tartar • 190 grams egg white • 500 grams uchuvas, whole • 125 ml. honey • 125 ml. mineral water • vanilla ice cream • 6 uchuvas with husk, for garnish (optional) • 12 uchuva husks, for garnish (optional)
- 3. INSTRUCTIONS: 1. Pre-heat the oven to 350˚F (175˚C). With a stand o hand mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Add the water and citrus juices and continue to beat for one minute more. 2. Sift and mix the flour, sugar, and salt in a large bowl.
- 4. 3. Gently fold the dry ingredients into the egg white mixture, being careful to maintain the air in the batter. 4. Place the batter into paper lined muffin tins
- 5. 5. Bakes for approximately 18 minutes or until a toothpick inserted into the middle of the cake comes out clean and dry. 6. Let the cakes rest for 15 minutes before removing them from the tins and removing the paper.
- 6. 7. Heat the honey and the mineral water in a small saucepan until the honey is completely dissolved. Let the syrup cool in the freezer for 15 minutes. Combine the honey syrup and uchuvas in a blender and process on medium speed. Liquefy for 1 minute on high speed. 8. Pass the mixture through a fine mesh strainer; discard the seeds and any pulp. Chill the soup in the refrigerator until just before serving.
- 7. 9. Serve 100 ml. of the uchuva soup in a bowl with one angel food cake, accompanied by a scoop of vanilla ice cream. The vanilla ice cream can be served in 2 uchuva husks and an uchuva with the husk pulled back can be used as a garnish for the cake. Recipe Notes: The soup should be served chilled. Other kinds of cake can be used as a substitute for the angel food cake, whether it be store bought or baked at home. The recipe for angel food cake makes 12 cupcake sized portions.