To make Cyprus
dessert, first make the sherbet. Because the sherbet will be poured cold on the
cake. Pour the water and sugar into a saucepan, after it begins to boil, low
the fire and boil for another 15 minutes.
When the sherbet
gets ready turn the heat off, add the vanilla and let it cool.
Beat the eggs and
sugar well for the cake, add other ingredients and mix them too.
Pour the mixture
into a greased tray.
Bake in 160
degress for 30 minutes.
Pour out the cold
syrup as soon as it comes out of the oven, let it cool.
Cook the other
ingredients in a saucepan except the chantilly.
Turn the heat off,
add the powdered chantilly and whisk with the blender for 5 minutes.
Pour it onto the
Sprinkle coconut over it.
Keep Cyprus dessert in the fridge for 2-3 hours and
ml palm oil2
medium onions, roughly chopped1
garlic clove, crushed500
gr mushrooms, finely chopped2
tbsp plain flour1l
hot chicken stock1
tbsp single creamMethodHeat the... read more