Di muffin ne esistono un'infinità di varianti, questa è una base leggera senza burro che potete usare per poi sbizzarrirvi con varie glasse e creme da metterci sopra
Hermieke heeft ons haar snelle versie om zelf advocaat te maken gestuurd. Binnen ongeveer 15 minuten kun je advocaat op tafel hebben staan!
Recept på bearnaisesås som blir ljuvligt god och som man inte kan misslyckas med. Med film som visar alla steg.
Il Curd di fragole senza uova è una crema leggera e vellutata che potrete gustare ben fresca da sola o spalmata sul pane, o utilizzare per le vostre torte.
Crèmes au chocolat façon "La Laitière"
Una crema versatile, che una volta assaggiata, utilizzerete per tutto! Ottima variante della classica crema al mascarpone. Perfetta per tiramisù o dolci al cucchiaio!
Recipe Instructions Ingredients 2 Packets or 2 Scoops UNJURY® Unflavored 1 Package JELL-O® Original Instant Chocolate Pudding Mix 2 Cups Whole Milk Instructions Add 2 scoops of UNJURY Unflavored to the 2 cups of whole milk. Mix thoroughly. Add the dry pudding mix to the milk and UNJURY mixture. Mix well, chill and enjoy!
La colazione del sabato ha sempre un sapore più dolce, così come nel caso di queste crespelle farcite, le preparo davvero facilmente e rendono il primo pasto della giornata irresistibile. Una cosa alla quale non riesco proprio a resistere è la colazione dolce, motivo per cui appena ho del tempo da poter decidere alla cucina […]
Salted Caramel Pot de Crème ~ I baked this luxuriously comforting caramel custard dessert right in my cutest Weck jars, and everybody went crazy for them!
Original and authentic, this Portuguese Serradura recipe is made with just 3 ingredients, whipping cream, sweetened condensed milk, and maria cookies referred to in Portuguese as bolacha maria. Serradura, bolacha Maria pudding is one of the most popular Portuguese desserts with maria cookies.
Y sigue creciendo mi colección de tartas de queso... Hoy otra tarta de queso, que pesada!!! pues que le voy a hacer, son sencillas...
暑い季節になってくると甘く冷たいアイスがたべたくなるけれど、ヘルシーな方がいいですよね。
La crema pasticcera e come prepararla: scopri la ricetta della crema pasticcera perfetta, vellutata e senza grumi con i consigli di Iginio Massari!
Cooking with Cheese...
La crème anglaise est une crème sucrée, liquide et épaisse, obtenue par cuisson d'un mélange de lait, de jaunes d'œufs frais et de sucre. Elle est parfumée à la vanille, au citron ou à l'orange.Sa cuisson doit se faire entre 69 °C et 85 °C pour qu’elle reste fluide ; une température plus élevée la rendra plus épaisse,
La glassa per panettone da preparare con alcuni accorgimenti fondamentali per un risultato perfetto. Con le mardorle e altre varianti.
La crema pasticcera di Ernst Knam è una di quelle creme che finiscono ancora prima che la torta venga farcita!
Crema all inglese versione facile : ricetta e passo passo per preparare una crema semplice di facile riuscita.
Op warme zomerdagen zijn ijsjes een must. Deze ijsjes maak je makkelijk zelf, zonder ijsmachine en met slechts twee ingrediënten. Twee bolletjes alstublieft!
Ein einfaches Rezept für norwegische Skoleboller oder Skolebrod - Hefeschnecken mit Vanillecreme Füllung, Zuckerguss und Kokosnuss - norwegian scandinavian custard buns recipe Foodstyling FOod photography Zuckerzimtundliebe.de
Last few days have been most amazing. I was lost in the utter romance of beautiful happenings — walks along the coast enjoying this fleetingly exquisite weather, reconnecting with friends after far too long, hot chocolates and scrumptious faloodas, and most exciting of all, receiving the best news of the year that I’m officially back to the corporate world. Ha. And since December began, it’s been early morning rush and traffic jams, high heels, pink lipsticks, delicate blouses, meetings and spreadsheets, and of course, the overwhelming excitement of new beginnings, and much to look forward to. Happy December! Happy holidays! And a happy year-before! How the rest of the months fluttered by, I have no idea, but we are into the end. The end before the beginning. Of another fresh year. And the air is filled with the scent of festivity and goodwill, and a feeling of beautiful happiness. And very soon, as the days gallop into cozy nights, it’ll be time to raise the glasses and toast to new resolutions, new hopes, and new adventures. Are you ready? I am. Oh yes. I. am. So things have been terribly sporadic around here lately, and (regrettably) posting may continue to be off schedule for a while. I truly miss the connectivity and creativity this space fosters. I’m hoping to strike a balance soon, and everything should be back to normal and I can continue with my weekly schedule. But, thank you for taking a moment to stop by, and most especially for all the lovely emails and comments. Now, now, let’s talk cake. Cheesecake. The easy and dangerous kind. Dangerous defined as super simple, and super scrumptious. I was waiting to share this recipe ever since I showed off a picture here and here. But then I got sidetracked with work, work, and much more work. This is the kind of dessert you’d love having on your holiday table. Really. It has all the right colors of the season, a creamy, smooth texture, is ready in about 15 minutes, tastes like gourmet food, and oozes prettiness. In fact, it’s a little too pretty to eat. Oh baby. A heavenly combination of creamy white mascarpone—mascarpone is a triple, cream-style, soft Italian cheese—immersed in citrusy flavors, layered on a crispy, crumbly biscuit base, and topped with tangy, saucy fresh berries. It’s the best kind of no-bake cheesecake you’d ever make. Plus it’s eggless, requires no gelatin or china grass, no setting time, and is served in individual clear drinking glasses that can be customized to your guests. Absolutely easy, impressive, and very moreish. The perfect dessert to dress up you holiday table. The star attraction here is the mascarpone cheese—it’s like this soft and silky cream that literally melts in your mouth. If you are new to mascarpone, be careful not to whip with an electric mixer, or overbeat. The cheese tends to break up easily and turn into a grainy mess—I learned the hard way! Use a spatula to mix in ingredients into mascarpone—works beautifully, and the cheese ends up like whipped cream. And then there is the berry sauce (topping), which is really, really good. It’s quick and simple to prepare and can be used as a topping for almost everything—waffle, pancake, muffin, ice cream, yoghurt—you name it. It’s so awesomely delicious, it’s my favorite go to recipe to jazz up desserts. I used a combination of blueberries and blackberries for the topping here, and redcurrants for garnish. Feel free to improvise with whatever you have, or like. I did the sauce a little syrupy in this recipe, however feel free to add more cornstarch to thicken to your preference. So here’s to a holiday season lost in love and beauty and beautiful dreams. I hope you are somewhere cozy, surrounded by loved ones and laughter and pure magic. Lots of it. Speedy Berry Cheesecake in a Glass Ingredients Yields 4 Prep: 15 min For biscuit base 6 digestive biscuits 2 teaspoons brown sugar (optional) large pinch cinnamon powder 35g butter, melted For cream filling 250g tub mascarpone cheese 2 tablespoons double cream 4 tablespoons icing sugar 1 tablespoon lemon juice zest of 1 lemon ½ teaspoon vanilla extract ½ teaspoon strawberry essence For berry topping 150g fresh berries (I used blueberry and blackberry) 1 teaspoon cornstarch (cornflour) 2 tablespoons lemon juice 2 tablespoons caster sugar Directions Combine all ingredients for topping in a saucepan. Cook over medium heat for about 4 to 5 minutes until the berries break down and release juice. Leave the berries whole, don’t mash them up. If the sauce is too syrupy, add a little more cornstarch to thicken to your taste. Remove from heat, and set aside to cool. Meanwhile, place the biscuits in a food processor and process to fine crumbs. Tip in melted butter, ground cinnamon, and sugar, and pulse again to combine. Spoon into four serving glasses, and press nicely to the base. For filling, whip double cream using an electric mixer until soft peaks form. Place mascarpone in a bowl and fold in whipped cream, icing sugar, lemon juice and zest using a spatula until smooth and combined. Be careful not to use an electric mixer—the cheese curdles up easily. Divide the mascarpone mixture between glasses and smoothen the top, then spoon over the cooled berry topping. Serve garnished with currants, if you like. For best results, chill in the refrigerator, wrapped in plastic, for about 2 hours or until cold, or up to 2 days ahead. Wishing you an impossibly beautiful holiday season and a most wonderful year-end. Stay cozy and safe, and see you soon x
La mousse au chocolat au mascarpone 5 minutes est une mousse à base de mascarpone, chocolat noir, sucre, crème fraîche et jaunes d’œufs qui se prépare en moins de 5 minutes. Facile et rapide à préparer, onctueuse et délicieuse, elle est parfaite en dessert à la cuillère ou pour garnir entremets et gâteaux. Préparation :
This is a really nice filling sandwiched between tiny meringues for serving with coffee or for piping onto cakes. It should be completely smooth with all grains of sugar completely dissolved. To make chocolate filling add 1-2 tablespoons cocoa with the icing sugar.
A tasty guide to choosing the best gelato flavours
Przepis na klasyczny sos waniliowy (crème anglaise, krem angielski). Słodki sos ze śmietanki, mleka i wanilii. Baza do deserów, kremów i lodów waniliowych.
What’s more romantic than rose petal sangria?
Das hausgemachte Dessert, über das alle reden! Einfach und lecker Zutaten: Orangensaft: 80 ml die Creme: Schlagsahne: 300 ml Puderzucker: 50 g...
Il risolatte alla vaniglia è stato uno dei miei compagni di merende nel vero senso della parola! Adoravo la cremosità, il suo gusto dolce e vellutato...
Cari amici, se siete degli amanti dei dolci non potete non conoscere la salsa mou, la cremosissima salsa al caramello che troviamo spesso come topping dei dolci, o anche dentro a golosissimi ciocc...
Har du svårt att sluta äta salted caramel, eller salt kolasås? Forskning visar att kombinationen av sött, salt och fett påverkar våra hjärnor.
Il creme caramel è un classico dolce al cucchiaio, realizzato solo con uova, latte, zucchero e aromi viene cotto a bagnomaria
