Helado de bizcocho y avellanas
Para 4 personas
- 3/4 litros de leche
- 200 grs. De bizcocho de soletilla
- 5 yemas de huevo
- 300 grs. De nata montada con azucar al gusto
- 50 grs. De avellanas tostadas
- 200 grs. De azucar
- 1 limon
Colocamos los bizcochos en un lugar caliente para que se sequen. Una vez secos, los pulverizamos o desmigamos.
En un recipiente mezclamos las yemas con el azucar y la leche previamente hervida con la cascara de limon. Ponemos la mezcla a fuego lento y removemos constantemente hasta que empiece a ligar. Entonces retiramos del fuego, no debemos dejar que llegue a hervir.
Añadimos el bizcocho en polvo y las avellanas molidas. Llenamos las copas con el helado y se adornan con la nata montada y la guinda. Metemos al congelador entre 1 y 2 horas y servimos muy frio.
http://www.portalmw.com/salud/dietas/los_postres.php?letra=H&id=197
here is what I think it says..
Cake and filberts Ice cream
(I am not sure of all of the translation..check the link below)
serves 4 people
5 egg yolks
1 cup sugar
3 1/8 cup milk
1 lemon
1 ¼ cup (200 grs) biscuit of soletilla (or lady fingers or dry sponge cake or vanilla wafers)
1 1/8 cup (1/2 lb) toasted filberts (nuts)
4 cups whipped cream
Flavored sugar
Place the biscuits in a hot place so that they dry. Once dry, crush or crumble them.
In a container mix the yolks with the sugar and the milk previously it cracked it with lemon(?) . Put the mixture over slow heat and remove constantly until harms to tie (?). Then take it off the stove and do not let it come to a boil. Add the crushed biscuits and chopped filberts. Fill custard cups with the ice cream and adorn with whipped cream and cherry. Put it in the freezer between 1 and 2 hours and serve very cold.
http://www.portalmw.com/salud/dietas/los_postres.php?letra=H&id=197
yep, steve G I did the translation online route…still don’t know what milk cracked with lemon is exactly…and the retire to the fire part is kinda dicey…not sure on the amounts of conversions wts to cups also?
thanks, tho.
nice try heather. I did the online translation too, and figured it out a little farther than that..tostadas are toasted ..filberts …still need the details mentioned above…
You can owe me one:
http://66.218.71.231/language/translation/translatedPage.php?tt=url&text=http%3a//www.portalmw.com/salud/dietas/los_postres.php%3fletra=H%26id=197&lp=es_en&.intl=us&fr=yfp-t-501
*********************
To "crack" is the juice of the lemon, crack/ squeeze
Retire is to take it off the flame, no more heat
250 grs to a cup in this recipes context (30 per oz.)
You can owe me one:
http://66.218.71.231/language/translation/translatedPage.php?tt=url&text=http%3a//www.portalmw.com/salud/dietas/los_postres.php%3fletra=H%26id=197&lp=es_en&.intl=us&fr=yfp-t-501
*********************
To "crack" is the juice of the lemon, crack/ squeeze
Retire is to take it off the flame, no more heat
250 grs to a cup in this recipes context (30 per oz.)
References :
oh the lemon thing
that means you have to put lemon peels in the milk and boil it so the milk gains a lemony taste and smell
References :
100%mexican
my family knows things like this
I was born n raised in Mexico for a few years
Ice cream of biscuit and you countersink For 4 people – 3/4 liters of milk – 200 grs. Of biscuit of soletilla – 5 yolks of egg – 300 grs. Of whipped cream with azucar al flavor – 50 grs. Of you countersink tostadas – 200 grs. Of azucar – 1 limon we Place the biscuits in a hot place so that they dry. Once dry, we pulverize them or we crumble. In a container we mix the yolks with the azucar and the milk previously boiled with it cracked of limon. We put the mixture to slow fire and we remove constantly until harms to tie. Then we withdraw of the fire, we should not leave that come to boil. We add the biscuit in dust and you countersink them shattered. We fill the cups with the ice cream and they are adorned with the whipped cream and the cherry. We put al freezer between 1 and 2 hours and we serve very frio.
References :
http://ets.freetranslation.com/