Litter 2 - Desserts

Sire:

Buda Bosques del Zar *ES

NFO ns 09 23

 Indriani Bosques del zar *ES

NFO f 09

 Date of Born

07/08/2017

 Name

Sex

Color

State

Pana cota Bolboretaforest *GB

Available

Red Velvet Bolboretaforest *GB

Option

Sticky Toffe Bolboretaforest *GB

Option

Filloa Bolboretaforest *GB

Available

Éclair Bolboretaforest *GB

Available

Apfelstrudel Bolboretaforest *GB

Dead

Weeks

• Panna cotta: Panna cotta is a dessert typical of the Italian region of Piedmont, made from cream of milk, sugar and gelatifiers, which is usually garnished with red fruit jams. Remember the flan, but its flavor is more dairy and has a texture more similar to that of gelatin than flan.

• Red Velvet: Is a chocolate cake with a deep red, bright red or red-brown color. It is usually prepared as a layered cake topped with a glaze of cream cheese or roux cooked. Common ingredients are butter, flour, cocoa, and beet or red food coloring (beet is traditionally used). The amount of cocoa used varies in different recipes. Cheese glaze is most closely linked to the cake, as is butter cream.

• Sticky Toffee: It's a sticky pie with toffee cream. It is British and consists of a very damp spongy cake, made with finely chopped dates, topped with a caramel sauce served with a vanilla cream or vanilla ice cream.

• Filloa: Also called afilloa, filloga or freixó, is a typical dessert of Galicia, León and Asturias whose basic ingredients are flour, water, broth, milk, blood and optionally eggs and sugar, honey. We refer to its sweet version, which is equivalent to the French crèpe.

• Èclaire: Known in Spain as pepitos, petisús or lightning is a fine bun made with choux paste, which is elongated and baked until crisp and hollow, which is usually stuffed with vanilla or chocolate pastry cream, or With cream, and usually covered with chocolate glaze. Other fillings include cream flavored with soluble coffee, cocoa, rum, fruit or chestnut puree.

•  Apfelstrudel: Apfelstrudel or apple strudel is a traditional dessert typical of Austrian cuisine and southern Germany, whose origins could be traced back to ancient recipes from the Byzantine, Armenian or Turkish cuisines.