Tuesday, 9 October 2012

White Chocolate Orange Purfe With Sham pain Jelly

How to make White Chocolate Orange Purfe With Sham pain Gelly:

Shampain-orange-cake





 

 

 Ingredients:

For making chocolate orange parfe:
  1. Milk-125ml
  2. Cream-125ml
  3. Egg yolk-125ml(6ns)
  4. Sugar-75gm
  5. White chocolate-250gm
  6. Orange juice concentrate-100ml
  7. Gelatin-2tspn
  8. Bluffed cream-225ml


For Sham pain jelly
  1. Orange juice concentrate-125ml
  2. Sugar-30gm
  3. Liquid glucose-25ml
  4. Gelatin-2tspn
  5. Shampain-50ml

Method

  • Boil the mix of milk and cream and place aside
  • Blend egg white with sugar till the sugar completely dissolve
  • Add milk-cream mix to it and take this mix, place it in the boiling water in a vessel.
  • Stir continuously till it thickens.
  • Take off from fire and add White chocolate, Orange juice concentrate   and gelatin .Mix well.
  • After sometime add bluffed cream to it and place it in the freezer.
  • After freezing take this into another vessel and place the Shampain jelly over it and serve.
Making Shampain jelly:
  • Mix and boil orange juice concentrated, sugar and liquid glucose.
  • When the mix is cooled add shampain and gelatin. Place this in a freezer.
  • Take out for use with white chocolate orange purfe.