Enchanted Angel

Enchanted Angel

by quenny

4.7 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Sometimes I’m too lazy to turn on the oven, so I make a dessert that doesn’t require an oven.
Today’s desserts are mainly made of eggs, dairy products and fruits. They are rich in protein, calcium and vitamins, which are good for the growth of children. However, this kind of dessert also contains a lot of sugar and calories, so eat it once in a while It’s okay, it’s not suitable to eat regularly; especially for babies, it’s best to eat less sweets~
Although this dessert is a bit cumbersome to make, it is very satisfying after the finished product and the taste is also very enjoyable. When the photo was taken, the little guy stayed by his side, waiting for me to say that I could eat when the photo was finished, and he started immediately. . .

material:
Candied cherries: 100g cherries, 70g water, 30g caster sugar, 150g wine, 15g cherry wine, 1/4 vanilla pod Cream Angel: 25g egg white, 5g caster sugar, 30g water for syrup, 35g sugar for syrup, 100g cream cheese, Whipped cream 50g
English sauce: 2 egg yolks (weight about 30g), 25g caster sugar, 1/8 vanilla pod, 125g milk
Decoration: appropriate amount of chocolate sauce, appropriate amount of seasonal fruits

Enchanted Angel

1. Wash the cherries and remove the pits (the way to remove the pits: use chopsticks to hold the head of the cherries and push the pits out of the pedicle with a little force)

Enchanted Angel recipe

2. Add 70g water and 30g sugar to the pot and boil

Enchanted Angel recipe

3. Pour in 150g wine, 15g cherry wine and 1/4 vanilla pod, boil over high heat and turn to low heat

Enchanted Angel recipe

4. Pour the cherries and continue to cook for about 10 minutes

Enchanted Angel recipe

5. Turn off the cherries when they are soft

Enchanted Angel recipe

6. Pour into a container and let stand for one day

Enchanted Angel recipe

7. Take out the standing cherries and put them on a kitchen paper towel, soak up the moisture and set aside

Enchanted Angel recipe

8. Beat the whipped cream to seven to distribute

Enchanted Angel recipe

9. Whip the cream cheese softened at room temperature until smooth

Enchanted Angel recipe

10. Add whipped cream

Enchanted Angel recipe

11. Continue to beat evenly, set aside

Enchanted Angel recipe

12. Put 30g of water and 35g of sugar into a small pot, turn on high heat and heat to about 100 degrees, then turn to low heat to continue heating

Enchanted Angel recipe

13. Whisk the egg whites while heating the syrup (25g protein at room temperature + 5g sugar)

Enchanted Angel recipe

14. When the temperature of the syrup is heated to 117 degrees, immediately pour it into the egg whites

Enchanted Angel recipe

15. Stir while pouring, until the egg whites have a three-dimensional sharp angle

Enchanted Angel recipe

16. Pour the cheese batter into the meringue

Enchanted Angel recipe

17. Stir evenly with a spatula

Enchanted Angel recipe

18. Prepare the mold with gauze on the inside, pour half the height of the protein cheese paste, and put 3 cherries on it

Enchanted Angel recipe

19. Pour the protein cheese paste on top until it is full

Enchanted Angel recipe

20. Cover the gauze exposed on the outside of the mold, press it on it with a heavy object, refrigerate for about 2 hours, and lightly touch it to solidify

Enchanted Angel recipe

21. Pour 2 egg yolks and 25g sugar into a bowl, beat until the color turns white, set aside

Enchanted Angel recipe

22. Pour 125g milk and 1/8 vanilla pod into a small pot, heat it over high heat until it is about to boil

Enchanted Angel recipe

23. Slowly pour half of the milk into the egg yolk and beat while pouring

Enchanted Angel recipe

24. Until whipped evenly

Enchanted Angel recipe

25. Pour the beaten egg yolk and egg liquid back into the small pot

Enchanted Angel recipe

26. Heat on a small fire and stir constantly with a spatula

Enchanted Angel recipe

27. Heat until the soup hung on the spatula can leave a clear mark with fingers

Enchanted Angel recipe

28. Strain the sauce into a small basin and cool it in cold water until it is smooth

Enchanted Angel recipe

29. Pour the prepared English sauce into the plate, put the cream angel jelly, and decorate the surrounding with seasonal fruits;
Put the chocolate sauce in the piping bag, make a small hole on the head, squeeze 2 lines in the blank of the British sauce, and use a toothpick to outline the trace;

Enchanted Angel recipe

Tips:

1. Candied cherries need to be made in advance, and then let stand and marinate for one day before use;
2. Italian meringue is used in the cream angel. When making it, you need to cook the syrup and beat the egg whites at the same time, and the egg whites should use room temperature eggs for better results, and you must be careful not to overcook the syrup;
3. When the cream angel is shaping, it needs to be put into a hollow mold, padded with a large enough gauze, and finally covered; it should be noted that after pressing a heavy object and refrigerating, the bottom of the hollow mold will gradually overflow with transparent liquid, so it is necessary Put it on the hollow rack, put a plate on the bottom and refrigerate it~

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