Resep Keranjang Buah
Bahan Keranjang Buah:
- Sponge finger (siap beli)
- 100 gram melon, potong kotak kecil
- 3 buah stroberi, iris-iris
- 1 buah peach, iris-iris
- Cokelat serut untuk hiasan
Bahan Gelatin (direbus jadi satu):
- 100 gram gula pasir
- 250 ml air
- 2 sendok makan gelatin
Bahan Vla:
- 150 gram gula pasir
- 500 ml susu
- 40 gram tepung maizena
- 2 sendok teh agar-agar
- 1 kuning telur
Cara Membuat Hidangan Penutup Keranjang Buah:
- Letakkan sponge finger dalam cetakan bulat garis tengah 4 cm. Sisihkan.
- Rebus susu, gula pasir, agar-agar, dan maizena sambil diaduk hingga meletup-letup.
- Tambahkan kuning telur. Aduk rata lalu angkat dan tuang ke atas sponge finger.
- Tata buah di atas vla lalu siramkan beberapa sendok rebusan gelatin.
Tres Leches Cake with Strawberries
- Recipe by Soledad Correa
INGREDIENTS
CAKE
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1 1/2 cups heavy cream
- One 12-ounce can evaporated milk
- 1 medium cinnamon stick
- 2 whole cloves
- One 14-ounce can sweetened condensed milk
- 1/2 teaspoon ground cinnamon
TOPPINGS
- 1 pint strawberries, thinly sliced
- 1/4 cup sugar
- Sweetened whipped cream and thinly sliced mint leaves, for serving
DIRECTIONS
- MAKE THE CAKE: Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
- Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
- Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
- In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.
- Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- PREPARE THE TOPPINGS: In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.
- Cut the cake and serve with the strawberries, whipped cream and mint.
Fruit Salad Dessert
Ingredients
Directions
- 3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 (12-ounce) packages frozen escalloped apples
2 cups fresh or frozen blueberries, thawed
1 tablespoon lemon juice
1 half-gallon premium vanilla ice cream
- Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low.
- Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly.
- Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3-inches apart on lightly greased baking sheets.
- Bake at 450°F (230°C) for 10 minutes; reduce temperature to 325°F (160°C), and bake 15 more minutes or until golden.
- Pierce cream puffs with a fork to let steam escape, and cool.
- Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, blueberries, and lemon juice.
- Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top.
Makes 6 to 7 servings.
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter
- 6 Granny Smith or Pippin apples, peeled, cored and quartered
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup vegetable shortening
- 3/4 cup milk
- Vanilla ice cream or sweetened whipped cream (optional)
- Combine sugar, water, cinnamon and nutmeg in a saucepan. Bring to a boil over medium heat, reduce heat and simmer for 3 minutes, stirring occasionally. Remove from heat and add butter; stir to combine. Set syrup aside.
- Combine flour, salt and baking powder in mixing bowl. Cut in shortening with a pastry blender until mixture becomes crumbly. Add milk all at once and stir with fork until just moistened.
- On a floured surface, roll dough out to 15 x 10-inch rectangle and 1/4-inch thick. Cut into 6 (5-inch) squares. Arrange 4 pieces of apple on each square and sprinkle with additional sugar and cinnamon.
- Fold corners to center of each square and pinch edges together to seal dumplings, making sure no apple is sticking out. Place dumplings in buttered 13 x 9 x 2-inch baking dish. Pour syrup over dumplings.
- Bake at 375°F (190°C) for 35 minutes, basting dumplings with syrup occasionally during the baking time.
- Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Makes 6 servings.
- 3 cups cranberries
1 1/2 cups granulated sugar
1/2 cup water
2 tablespoons cornstarch
1 cup all-purpose flour
1/2 cup ground pecans
1/2 cup butter
2 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1 1/2 cups whipping cream, whipped
Whipped cream
- Combine cranberries, sugar, water and cornstarch in 2-quart saucepan. Bring to a boil; cook until skins of cranberries pop, stirring constantly. Cool.
- Combine flour and pecans; cut in butter. Pat onto bottom of 13 x 9 x 2-inch pan. Bake at 350°F (175°C) for 15 minutes. Cool.
- Combine cream cheese, sugar and lemon juice, mixing until well-blended. Blend in lemon rind; fold in whipped cream. Spread over cooled crust. Top with cooled cranberry mixture. Chill several hours. Serve with additional whipped cream.
Makes 12 to 15 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.
- 1 1/2 cups (6 ounces) cottage cheese, drained
1 (20-ounce) can pineapple chunks, packed in own juice, chilled and drained
1 pint fresh strawberries, washed, hulled and sliced
1 cup vanilla yogurt
- In six dessert dishes, alternately layer pineapple chunks and strawberry slices, placing cottage cheese between each layer.
- Refrigerate until well-chilled.
- Just before serving, top with dollop of yogurt. Serve immediately.
Makes 6 servings.
Note: If desired, top each fruit cup with 1 to 2 tablespoons granola or coconut.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.
- 3 cups all-purpose baking mix
1/4 cup granulated sugar
2/3 cup almonds, finely chopped and toasted
1/4 cup butter or margarine, melted
2/3 cup milk
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 (27-ounce) jar CROSSE & BLACKWELL Cherry Blackberry Pie Filling
- Preheat oven to 425°F (220°C).
- Combine baking mix, granulated sugar and almonds in large bowl. Add butter and milk; mix gently until soft dough forms.
- Spread on ungreased baking sheet, forming 8-inch circle. Bake for 15 to 20 minutes or until golden brown. Cool on wire rack.
- Whip cream in small mixer bowl until soft peaks form; add powdered sugar and vanilla extract. Whip until stiff peaks form. Cut shortcake into 8 wedges. Carefully cut each wedge in half horizontally. Top bottom half of wedge with about 1/3 cup pie filling and a dollop of whipped cream. Place top half of wedge over whipped cream. Repeat with remaining wedges.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permiss
- 1 (21-ounce) can cherry pie filling (or other berry filling)
1 (15.5-ounce) can sliced pears, in juice, undrained
2 cups all-purpose baking mix
2 tablespoons granulated sugar
2/3 cup milk
Vanilla ice cream for accompaniment
- Combine pie filling and pears with juice in large skillet. Bring to a boil over medium-high heat. Reduce heat to low.
- Combine baking mix, sugar and milk in small bowl; mix until soft dough is formed. Drop 10 spoonfulls over pie filling mixture. Cook, uncovered, for 10 minutes. Cover; cook for additional 10 to 12 minutes or until wooden pick inserted in dumpling comes out clean. Serve warm with ice cream.
Makes 10 servings.
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