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As I recently have a little time, I had been looking on the web last week. Looking to find fresh, stirring tips, inspirational dishes that I've never tested before, to surprise my loved ones with. Looking for quite some time yet couldn't discover lots of interesting things. Right before I thought to give up on it, I ran across this tempting and simple dessert by chance over ambitiouskitchen. The dessert seemed so mouth-watering on its photo, that required quick actions.
It absolutely was simple enough to imagine the way it's made, how it tastes and how much boyfriend is going to like it. Actually, it is quite easy to please the guy in terms of desserts. Anyway, I got into the website and followed the step by step instuctions that have been coupled with nice photos of the procedure. It just makes life quite easy. I can imagine that it is a bit of a inconvenience to take snap shots in the middle of baking in the kitchen because you ordinarily have sticky hands thus i highly appreciate the commitment she devote to build this post .
With that said I am encouraged presenting my own, personal recipes in the same way. Many thanks for the concept.
I had been tweaking the initial formula create it for the taste of my loved ones. I can mention that it was an incredible success. They prized the flavour, the thickness and loved having a delicacy such as this in the middle of a hectic workweek. They quite simply wanted more, a lot more. Thus next time I am not going to make the same mistake. I'm likely to multiply the quantity .

Ingredients (for 4 portions):
for the Creme anglaise
120 gram caster sugar
1 vanilla pod, or 2tsp vanilla essence or use vanilla infused sugar
1 litre of water - for poaching
We focus on the meringues
Beat the egg whites add the sugar to a very firm consistency till it holds shape in stiff peaks.
In a large pan bring the 1 litre water to simmering point
Scoop shapely dumplings from the beaten egg whites and place them in the simmering water, I usually fit 3-4 in a pan together.
Poach the meringues for half a minute then carefully turn them to cook the other side for another 30 seconds. The meringues will grow during cooking.
Carefully remove one by one with a slotted spoon and place on a plate, reserve. Repeat the process till cooked all the beaten egg whites.
For the crème anglaise
Mix all ingredients (egg yolks, sugar, milk) well together, can use a blender to get a smooth consistency or simply gradually mix the milk with the sugarred egg yolks.
On a low heat warm the mixture, while stirring continuously, watch watchfully as it must not start to simmer or boil because the egg yolks would solidify, curdling the mixture with little scrambled egg pieces. I've seen a few recipes suggesting that the cooking temperature should be 85C.
Once the mixture starts to thicken, take off the heat and keep stirring until it cools down significantly. Accelerate the cooling process by carefully placing the pan into cool water. Leaving the mixture to stand while hot can lead to curdling too. Mine did first time round, left it to cool beautifully smooth to come back to shock horror lumps - so keep stirring till at least lukewarm, then add the vanilla pod halved if using, place it in the refrigerator.
Serve cold, with the meringues sitting together with the thick vanilla sauce.
Sprinkle with lightly toasted blanched almond slivers for a nice taste and texture
Russle up a quick caramel sauce and drizzle over the meringues prior to serving. (100g icing sugar, 2 tablespoons of water, on a medium heat combine and stir till light brown, remove from heat, allow it cool slightly, serve)
Hello Erzsebet, you are right tidbits may be the American version but titbits is used in British English, it means tasty piece of food, nothing else: -) listed here is a definition:
Titbit or Tidbit?
It's both! North America having a preference for tidbit elsewhere like in the UK more often used as titbits.
titbit (ˈtɪtˌbɪt) or tidbit means:
1 . (Cookery) a tasty small piece of food; dainty

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