Translation - Sweeds-Engels - ENKLASTE APELSINTRYFFELN

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Title

ENKLASTE APELSINTRYFFELN

Text
Submitted by

pias

Source language: Sweeds

3 msk ytterst finhackade syltade apelsinskal
2-3 msk apelsinlikÃ¶r alt. konjak (kan uteslutas alt. bytas mot pressad apelsinsaft)
200 g vit blockchoklad
2 msk smÃ¶r
0,75 dl vispgrÃ¤dde

LÃ¥t apelsinskalen dra i likÃ¶ren /konjaken en stund.

Riv chokladen
Koka upp grÃ¤dden
HÃ¤ll grÃ¤dden Ã¶ver den rivna chokladen o tillsÃ¤tt smÃ¶r + "Apelsin-hacket"
RÃ¶r jÃ¤mnt och lÃ¥t svalna en stund. (gÃ¤rna i kyl) -ju lÃ¤ngre tid den stÃ¥r...desto fastare.
Rulla smÃ¥ kulor, Spritsa eller HÃ¤ll ut pÃ¥ bakplÃ¥tspapper o skÃ¤r i bitar.
Doppa i choklad, florsocker, kokos eller liknandeâ€¦

Title	Simple Orange truffle
Translation Engels Translated by Bex	Target language: Engels 3 tbsp finely chopped candied orange peel 2-3 tbsp orange liquor or cognac (you could use orange juice instead) 200g white chocolate 2 tbsp butter 75ml whipping cream Soak the orange peel in the alcohol/juice for a while. Grate the chocolate. Heat the cream in a saucepan. Pour the cream over grated chocolate and add the butter and the peel/alcohol mixture. Combine the mixture well and leave it to cool (preferably in the fridge) - the longer it cools, the better. Roll small balls, pipe or even spoon onto baking paper/grease-proof paper. Dip them in chocolate, powdered sugar, coconut, or whatever takes your fancy.
Remarks about the translation	The Swedish recipe says to "boil" the cream. I'd be careful with actually boiling it, making sure it doesn't curdle.

Laaste geakkrediteerde redigering deur lilian canale

- 14 December 2011 20:17

Last messages

	Author	Message
		25 November 2011 12:25
	pias Number of messages: 8113	Thanks very much Bex! You are absolutely right, the cream shall not be boiled, just heated so it will melt the chocolate.
		25 November 2011 13:34
	pias Number of messages: 8113	"Koka upp" actually means to 'boil up' here. Meaning as said above, just heated to boiling temperature.
		12 December 2011 16:24
	gamine Number of messages: 4611	Nice translation. Only one word' LÃ¥t'. I'd say 'let' instead of 'allow'
		13 December 2011 13:01
	Francky5591 Number of messages: 12396	"whipped cream", I think
		13 December 2011 13:04
	Bex Number of messages: 2	In my mind If I'm buying whipped cream it's the kind that comes in a squirty can. Whilst whipping cream is the liquid sort which you whisk yourself. The lÃ¥t/let/allow translation did occur to me, but allow to cool appears in my english language cook books and felt much more appropriate to the context. In my mind "let" is a much more passive action, whilst "allow" is more controlled and intentional.
		13 December 2011 13:05
	Francky5591 Number of messages: 12396	Also note "whipped" is not in the French version, we should add it maybe ("crÃ¨me fouettÃ©e", but then, as bex said (and I think she's right), let the cream boil when it's already whipped sounds awkward...
		13 December 2011 13:07
	Francky5591 Number of messages: 12396	We posted at the same time! OK, I understand the difference, so keeping "whipping" seems the right way to translate then...
		13 December 2011 13:08
	Francky5591 Number of messages: 12396	... And so into French it would be called "crÃ¨me fleurette" CC: gamine
		13 December 2011 14:25
	pias Number of messages: 8113	Bex is right, it's about the unwhipped heavy cream (40% fat!!) I still think it's wrong to write: "Boil the cream in a saucepan." The Swedish translation only says "Boil up" as mentioned above.
		13 December 2011 15:39
	Bex Number of messages: 2	Yeah, I added the saucepan because tbh saying "boil the cream" just felt incomplete. In Swedish if I read "koka upp" I automatically understand its going to be warmed in a saucepan on the stove. I just feel that boil has a slightly more ambiguous meaning in English (for example in the microwave) although admittedly you'd have to be fairly naive to interpret it this way. After Pia confirming that the cream should not in fact be boiled I think "warm the cream" would be a better translation, but I still feel it should be followed by a saucepan/stove instruction.
		13 December 2011 16:19
	RedShadow Number of messages: 143	I would add, as in the french translation, this: the longer it cools, the better (because it will go stiffer or something)
		13 December 2011 16:23
	pias Number of messages: 8113	You could actually warm the cream in a microwave, it works too I like your last suggestion.
		14 December 2011 11:17
	Burduf Number of messages: 238	Yes "boil" is too much, may be "Heat until just boiling" ps: "cognac" in english is "cognac" or "brandy" no