Pudim do Conde e Smoothie Tropical | I Could Kill For Dessert 10 скачать в хорошем качестве

Pudim do Conde e Smoothie Tropical | I Could Kill For Dessert 10

Inscreva-se no canal: http://bit.ly/danidoce Siga-me no Twitter:   / ickfd   Curta no Facebook:   / cozinhabossaemalagueta     / icouldkillfordessert     / gingermangodrinks   Instagram: @nocedanielle @icouldkillfordessert @cozinhabossamalagueta Acesse: http://www.icouldkillfordessert.com.br Instagram: @nocedanielle @icouldkillfordessert Nesse programa decidi sair do óbvio e fiz um Pudim de Fruta-do-Conde que não vai ao forno e um Smoothie que se tornou o primeiro Smousse do mundo e fica no limiar entre um comes e um bebes. Essa dupla é tão exótica que até a Lady Gaga e o Marilyn Manson vão amar. ;D Link da Receita de Pudim do Conde: http://www.icouldkillfordessert.com.b... Link da Receita de Smoothie Tropical: http://www.icouldkillfordessert.com.b... Conde Pudim This is such an easy pudim to make that it doesn't even need to be baked! It's a little tricky if you use fresh sugar apple just like I did, but you can buy the pulp if you prefer! INGREDIENTS FOR THE PUDIM 5 GELATINE leaves filtered WATER ICE 1 can of CONDENSED MILK 2 and 1/3 of a cup of SUGAR APPLE PULP, processed and strained 1 CARAMBOLE to decorate FOR THE SYRUP 1 cup of WATER 1 cup of SUGAR ½ VANILLA POD, split in half ½ cup of LEMON JUICE, strained ½ tsp of VANILLA EXTRACT DIRECTIONS PREPARING THE PUDIM 1. Soak the gelatine in iced water until soft. Drain the water and melt it in a water bath! TIP: careful not to let the gelatine heat more than 60C, or it will lose it's properties. 2. Put all igredients in a blender and blend them until smooth. 3. Put the pudim in a watered mold, so it'll be easier to unmold when cold and hard. 4. Take it to the fridge for at least 40 minutes. PREPARING THE VANILLA SYRUP 1. In a pan, put the water, the sugar, the vanila pod and the lemon juice. 2. Take it to the stove and cook it until you have a light syrup, aproximately 3 to 4 minutes after it started boiling and when it gets shiny. 3. Remove it from the heat and add the vanilla extract. 4. Take it to the fridge to cool DECORATION 1. Unmold the pudim. 2. Place it on a pretty plate. 3. Cover it with the cold syrup and decorate it with a slice of carambole on top! TIPS KEEP IT FOR: 4 days in the fridge MAKES ABOUT: 6 pudins Tropical "Smousse" And that was my smoothie that became a "smousse"! It's simply delicious and refreshing! INGREDIENTS 1 MANGO juice of 1 ORANGE 1 and ½ cup of COCONUT ICE CREAM 1 cup of COCONUT MILK 4 ICE CUBES DIRECTIONS 1. Put all ingredients in a blender and blend them until you get a mousse consistency! TIPS KEEP IT FOR: immediate consumption MAKES ABOUT: 4 glasses Help us caption & translate this video! http://amara.org/v/BQHz/