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翻訳 - スウェーデン語-英語 - ENKLASTE APELSINTRYFFELN現状 翻訳
| | | 原稿の言語: スウェーデン語
3 msk ytterst finhackade syltade apelsinskal
2-3 msk apelsinlikör alt. konjak (kan uteslutas alt. bytas mot pressad apelsinsaft)
200 g vit blockchoklad
2 msk smör
0,75 dl vispgrädde
Låt apelsinskalen dra i likören /konjaken en stund.
Riv chokladen
Koka upp grädden
Häll grädden över den rivna chokladen o tillsätt smör + "Apelsin-hacket"
Rör jämnt och låt svalna en stund. (gärna i kyl) -ju längre tid den står...desto fastare.
Rulla små kulor, Spritsa eller Häll ut på bakplåtspapper o skär i bitar.
Doppa i choklad, florsocker, kokos eller liknande… |
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| | 翻訳英語
 Bex様が翻訳しました | 翻訳の言語: 英語
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. | | The Swedish recipe says to "boil" the cream. I'd be careful with actually boiling it, making sure it doesn't curdle. |
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最新記事 | | | | |
2011年 11月 25日 12:25 | | | Thanks very much Bex!
You are absolutely right, the cream shall not be boiled, just heated so it will melt the chocolate. | | |
2011年 11月 25日 13:34 | | | "Koka upp" actually means to 'boil up' here. Meaning as said above, just heated to boiling temperature.
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2011年 12月 12日 16:24 | | | Nice translation.
Only one word' LÃ¥t'. I'd say 'let' instead of 'allow' | | |
2011年 12月 13日 13:01 | | | | | |
2011年 12月 13日 13:04 | | | 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 låt/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. | | |
2011年 12月 13日 13:05 | | | Also note "whipped" is not in the French version, we should add it maybe  ("crème fouettée"  , but then, as bex said (and I think she's right), let the cream boil when it's already whipped sounds awkward...  | | |
2011年 12月 13日 13:07 | | |  We posted at the same time! 
OK, I understand the difference, so keeping "whipping" seems the right way to translate then... | | |
2011年 12月 13日 13:08 | | | ... And so into French it would be called "crème fleurette" CC: gamine | | |
2011年 12月 13日 14:25 | | | 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. | | |
2011年 12月 13日 15:39 | | | 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. | | |
2011年 12月 13日 16:19 | | | I would add, as in the french translation, this:
the longer it cools, the better (because it will go stiffer or something) | | |
2011年 12月 13日 16:23 | | | You could actually warm the cream in a microwave, it works too
I like your last suggestion. | | |
2011年 12月 14日 11:17 | | | Yes "boil" is too much, may be "Heat until just boiling" ps: "cognac" in english is "cognac" or "brandy" no  |
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お気に入りの翻訳
- 2011年 12月 14日 20:17
