ponedeljek, 12. november 2012

Oranžna, jesensko zlató
Orange, an autumn gold



Čas kakijev je tu in kaj je lepšega, kot tiste oranžne krogle, ki sladko vabijo in v nasprotju z dnevi, ki postajajo vse bolj črnobeli, megleni in pusti, dozorevajo barvo, da sončno žarijo, medtem ko jo druga drevesa izgubljajo. Brez dvoma en mojih najljubših sadežev, kajpa!
 

V obilju teh sadežev, del njih tudi z dedkovega drevesa (ha, povezava je s točno današnjega dne pred enim letom!), večji pa preko drugih družinskih vezi z naše sončne obale, sem se ta konec tedna spravila narediti še eno sladico, jesensko zlató.
 

Meso kakijev, tokrat običajnih, mehkih, sem pretlačila skozi cedilo, jih stepla, z njimi napolnila kozarce in jih za nekaj časa shranila na hladno. Kasneje sem kozarce dopolnila z mešanico stepene sladke smetane, beljakov in limetinega soka, prelila s stopljeno čokolado, v katero sem vmešala malce masla in cimeta, ter posula s praženimi lističi mandljev.

It’s kaki time and is there anything more beautiful than those orange balls that invite so sweetly and, opposite to these days that are becoming more and more black&white, foggy and dull, they ripe their colour to glowing sunny as other trees are loosing it. Definitely one of my favourite fruits, no doubt!
 

In this kaki galore, a part of them from my grandpa’s tree (ha, the link is from exactly today one year ago!) and the majority from our family ties in our sunny Coast, I decided to make another dessert this past weekend, jesensko zlató [=an autumn gold].
 

I mashed kaki meat, this time an ordinary ones, those of soft type, through a strainer, stirred it, half-filled glasses with it and put them into the refrigerator for a while. Later I added a mixture of whipped cream, egg whites and lime juice into the glasses, poured melted chocolate with a bit of butter and cinnamon onto everything and sprinkled with roasted almond slices.

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