Difference between revisions of "Chyryse (recipe)"

From Cunnan
Jump to navigationJump to search
Line 21: Line 21:
   
 
=== Method ===
 
=== Method ===
# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use bamix or mortar and pestle to puree. Mix into almond batter.<br>
+
# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use a food processor (eg bamix) or mortar and pestle to puree. Mix into almond batter.<br>
 
# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br>
 
# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br>
 
# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.<br>
 
# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.<br>
   
  +
Recepie reconstructed by Emma de la Stone
Emma
 
   
 
== Notes ==
 
== Notes ==

Revision as of 17:30, 5 June 2005