tag:blogger.com,1999:blog-7977563004357944096.post4632747299639556561..comments2024-03-16T08:54:06.814-04:00Comments on Kusina ni Manang: Almond Sans Rival Part II - ButtercreamLoryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7977563004357944096.post-16924310243557279412011-09-03T00:53:45.682-04:002011-09-03T00:53:45.682-04:00You used Italian Meringue Buttercream? That's ...You used Italian Meringue Buttercream? That's interesting, I'll try that next time :)<br />I always accompany Sans rival with French buttercream (egg yolks, hot syrup & butter), and it's really really divine :) Although its quite hard to find the buttercream recipe online because some recipes "claims" it to be French recipe when its really not :/<br /><br />I think that the originator of this recipe is a Filipino chef who studied in France, and went back home and found that Almonds were imported and used Cashew instead for his Dacquoise cake (Almond/Hazelnut meringue layer with French buttercream) and viola! Sans Rival was made :)) LOL. That's just an assumption.Duelliihttp://duellii.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-68591987697263143532011-08-07T00:30:24.790-04:002011-08-07T00:30:24.790-04:00HI ANonymous, thanks for your feedback. I think yo...HI ANonymous, thanks for your feedback. I think you can reduce the whole amount of the syrup but maintain the right ratio of sugar to water. Otherwise, I think you will just cook longer to achieve the right consistency of the syrup. Then I suggest you gradually add the butter. You might not have to use the whole amount of butter per this recipe because you might find it too buttery and overwhelming. However, I suggest you taste from time to time, and even try sandwiched between meringues before stopping adding the butter to the buttercream.Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-31741135052747988622011-08-04T23:14:15.880-04:002011-08-04T23:14:15.880-04:00Hey Manang!
I tried the buttercream recipe and I ...Hey Manang!<br /><br />I tried the buttercream recipe and I <3 it, but my family thought the buttercream w/ the meringue combo was too sweet. They absolutely <3 the meringue & want to keep it as it is. However, is there a way to modify the buttercream recipe to lighten its sweetness? <br /><br />For example, I was thinking about not changing a majority of the buttercream recipe, but I was wondering if it was possible to only use 1 cup of sugar instead of 2 & still reduce the syrup w/ 1/2 cup of water or should it be a 1/4 cup of water? Then would those modifications make the buttercream bland?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-91174262726900595382011-01-23T22:03:04.153-05:002011-01-23T22:03:04.153-05:00Hi Amie,
I don't think it will give you the sa...Hi Amie,<br />I don't think it will give you the same consistency as the one I aimed to achieve here, but it will be up to you to experiment.Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-89874555443842976462011-01-23T19:02:09.884-05:002011-01-23T19:02:09.884-05:00Can I use corn syrup w/ some sugar instead of suga...Can I use corn syrup w/ some sugar instead of sugar & water?Amienoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-60725770315238458312009-09-08T07:59:08.261-04:002009-09-08T07:59:08.261-04:00hi thania,
Are you having gestational diabetes? Se...hi thania,<br />Are you having gestational diabetes? Seems like you are very much on a limited diet!<br />Well, I am a firm believer in sticking to the natural foods as much as possible, especially when pregnant, so no sugar substitutes (in any case, such things as splenda and equal have the potential to be carcinogenic and who knows what else it can to do humans). So, for me, low carb, low sugar and low fat means I can eat anything, but in LOW AMOUNTS...preferably munch a little at a time, up to 6 times a day for better distribution, without overwhelming my body system, so that my sugar levels will remain quite stable. If you indulge in one sitting, the sugar peaks too much and your body has a hard time coping with the metabolism.Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-57324770783503236152009-09-08T05:10:04.543-04:002009-09-08T05:10:04.543-04:00thania: O my, is kusina ni manang a resto? pls. te...thania: O my, is kusina ni manang a resto? pls. tell me wer, or she's just sharing recipes? i'm 7mon preggy to my 1st daughter at the moment and now on a strict diet(lowcarbs/low sugar/low fat). but i am a cake/sweet eater, pls share a gud idea of what food to eat inspite of my condition. thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-47731859066498148032009-03-21T07:21:00.000-04:002009-03-21T07:21:00.000-04:00I'll definitely try this recipe next time I have p...I'll definitely try this recipe next time I have plenty of egg whites...Ninahttps://www.blogger.com/profile/14104686609924338264noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-39348826825510503822009-03-21T00:04:00.000-04:002009-03-21T00:04:00.000-04:00Thank you again! It's so hard to find recipes for ...Thank you again! It's so hard to find recipes for these classic Filipino desserts that come with such detailed instructions. I've always wanted to make sans rival but it looked so complicated!Tangled Noodlehttps://www.blogger.com/profile/17543997083087131116noreply@blogger.com