I’m looking for something new to eat, anyone have some dessert recipies?
been output of ~ * ☼ ♥ ♥ ☼ * ~ Babii : I’m looking for something new to find food, has anyone Dessert Recipes preference votes chocolate caramel.Mais or if you want something that is so good Best Answer:
answer gloria c
5 ounces good quality white chocolate good (just under 1 cup) 1/4 cup (4 tablespoons) unsalted butter * 2 large eggs, séparés2 teaspoon liqueur Grand Marnier3 tablespoons sucre2 / 3 cup cream froidCoulis raspberry, recipe follows dessousCoquilles meringue chocolate recipe below1 large orange, segmented garnir1 / 2 pint fresh raspberries, fresh mint garnirBrins, garnirDans the top of a double boiler or in a stainless steel bowl placed over a stainless steel saucepan of simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from heat and stir in butter. The egg yolks and whisk until smooth. (The high fat content of the mixture can break it, but continue to whisk and it will come back together). Add the Grand Marnier and mix bien.Dans another bowl, beat egg white frothy stir. Add sugar and beat until stiff peaks form. Transfer to a large bowl bol.Dans else Beat the cream until stiff and beat in the egg whites. Fold 1/3 egg whites into the chocolate mixture to lighten, then fold in the egg white bowl until smooth, being careful not mélanger.Couvrir servir.Pour to cool and serve, place about 3 tablespoons raspberry sauce in the middle of 4 Serve dessert and a chocolate meringue shell. Decoratively arrange the orange segments, raspberries and mint to the meringues and fill meringues with foam. Serve immédiatement.Coulis raspberries 1/4 cup sucre1 / 4 2 cups fresh raspberries, rinsed and picked overmix bring water and sugar water into a medium heavy-bottomed saucepan and boil. Reduce heat to medium-low and simmer until the sugar has dissolved, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 volume, about 5 minutes.Verser puree in a blender or food processor and high speed. Press through a fine sieve with a rubber spatula to extract as much juice as possible. If it is too thick, add a tablespoon of water coffee at a time to achieve the consistency désirée.Couvrir and refrigerate until serving. (The sauce can be used in an airtight container in the refrigerator up to 3 days.) Chocolate Meringue Shells: 3 large œufsCrème whites 1/4 teaspoon tartrePincée SEL 3/4 cup sucre1 teaspoon vanilla extract pure1 / 4 cup unsweetened cocoa, tamiséPréchauffer oven to 225 degrees F. Line a large baking sheet type with parchment paper or non-stick mat as Silpat.Dans very clean large bowl with very clean beaters, beat egg whites, cream of tartar and salt until soft peaks form. Beat sugar and vanilla gradually stiff, and the mixture is glossy. Fold in cocoa powder and transfer to a piping bag with a plain tip. Pipe the meringue in large circles on the prepared baking sheet, so that the parts over in the middle to make a bowl shape to hold the foam and so a 1-inch space between each. (You can also use the meringue with a spoon on the baking sheet and form large circles, pressing with the back of a spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tips were slightly cracked, transfer about 1 heure.Laisser cool on the baking sheet for 10 minutes, then cool completely on a wire rack. Serve at room temperature. (The meringues can be booked in advance and in an airtight container at room temperature for 2 days.) * Raw egg AVERTISSEMENTCuisines Food Network caution in raw or undercooked egg consumption because of the small risk of salmonella and other food-borne diseases. To reduce this risk, we recommend that you only fresh, properly refrigerated, clean, grade A or AA eggs with intact shell, and avoid contact between the yolks or egg whites and the shell. ouGianduia is a smooth and creamy mixture of chocolate and hazelnut. Gianduia can be prepared with milk or dark chocolate. The nutty flavor is subtle, but memorable. Almonds can be used instead of or with hazelnut gianduja to, but hazelnuts are the norm. Gianduja is used in the same way as other chocolates, add a slight variation in taste. Gianduia native Turin, Italy, the capital of hazelnuts italiennes.12 sweet crepes, recipe below1 1/4 cup finely chopped dark chocolate (about 6 ounces) 1 cup toasted hazelnuts, chopped grossièrement3 / 4 stick (6 tablespoons) butter not salé6 tablespoons sucre3 / Nocello 4 cup walnut liqueur or other aromatisé6 cognacNoisette tablespoon ice cream recipe below in tête whipped sweet garniturePoudre other cocoa for a garnirSur work surface, sprinkle about 1 1/2 tablespoons chocolate and 2 teaspoons of nuts in each pancake. Fold in half and neighborhoods to create forms triangulaires.Dans a large pan melt 2 tablespoons butter and 2 tablespoons sugar and cook over medium heat, dissolve the sugar, stirring constantly. Pan from the heat. 1/4 cup Nocello and 2 tablespoons brandy, heat tilt back and enter the pot. Return to heat, add 4 folded pancakes and stir to coat with the sauce. Stir over medium heat until the pancakes hot and melted into the chocolate, about 2 minutes.Disposez are to keep 2 or 3 crepes on each dessert plate and warm. Repeat 2 more times with the remaining ingrédients.Pour serve, place a scoop of ice cream with hazelnut on top of each serving of pancakes (alternatively, topped with sweetened whipped cream). Sprinkle with the remaining chopped nuts and sprinkle with cocoa powder. Serve immédiatement.Crêpes sweet: 3/4 cup all usage3 large eggs, battus3 / 4 cup + 3 tablespoons milk integer1 sucrePincée SEL6 spoon teaspoon unsalted butter fonduFouetter together flour, eggs, milk, sugar, salt and 4 1/2 teaspoons butter to a smooth, thin paste. Refrigerate at least 1 hour before procéder.Faire Heat a crepe pan or heavy medium heat 6 inches. When hot, brush with a thin layer of butter remaining. Pour about 1/4 cup batter into the pan, tilting the pan to coat the pan with the dough. Cook until golden on the bottom and the top starts to look dry, 1 to 2 minutes. With a spatula and cook the crepe care until the second side of the background color slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat until all crepes pâte.Assembler gianduia as shown in the above recipe. . Yield (Or make ahead and once cooled, layer between two sheets of waxed paper and wrap it in plastic wrap in the refrigerator until ready to serve, up to 3 days.): 12 (6 inch) crêpesNoisette Ice Cream: 1 cup custard cups noisettes3 épaisse2 cups milk1 vanilla bean, split longitudinalement12 big yellow cup eggs1 sucre1 / 4 cup hazelnut liqueur, such as Frangelico or other hazelnut liqueur, such as the NocelloPréchauffer oven to 350 degrees F.Répartir the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally, until the shells are cracked and nuts (under the skin) are deep golden brown. Place nuts in a towel to remove and rub most of the skins. Cool complètement.Mélanger cream and 1 cup milk in a large heavy saucepan. Scrape seeds from vanilla bean into cream mixture and add the clove and hazelnut. Bring to a gentle boil over moyen.Fouetter egg yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup hot cream mixture into the egg mixture. Gradually stir them back into a saucepan. Stir constantly over medium heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Through a fine sieve into a medium bowl constantly chaleur.Jeter vanilla, nuts and rinse in a colander under cold water, dry on absorbent paper. On a work surface, crush nuts with a meat mallet or rolling pin and stir in the cream. Stir in the remaining 1 cup of milk and liqueur. Cover with foil to prevent pressing of the casing against the surface of the cream on the skin. Refrigerate until well chilled, at least 2 heures.Verser ice cream in an ice cream maker. A tub according to the manufacturer’s instructions. Pack in an airtight container and freeze until servir.Rendement: 1 1/2 quartsou Home> Recipes Kahlua Flan Recipe courtesy Emeril Lagasse 2003Voir: Emeril in direct episode Viva Mexico 3/4 cup fat Sugar4 eggs1 (14 ounces) sweetened condensed milk peut1 (12 ounces) condensed peut2 tablespoons coffee liqueur (recommended: Kahlua) Mexican chocolate and cocoa powder, garnirPréchauffer oven to 350 degrees in a small saucepan Run, cook the sugar over medium heat until it begins to melt. Reduce heat and cook, caramelize to a golden brown. (Do not stir or touch the sugar but stir the pot evenly melt.) Pour into a greased flan metal pan or 9-inch cake. Place the bowl and stir to coat the bottom. Let caramel cool and durcir.Placer the court in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk eggs. Add Kahlua and condensed and evaporated milk and whisk well to combine. Pour filling into prepared pan. Bake until set and just shake business in the middle, but still a little, 50 minutes to 1 hour. Cool on a wire rack. Refrigerate until well chilled, at lease
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