Desserts Recipes for Thanksgiving Clipart Menu in A Jar Tumblr for Kids in a Glass ice Cream : Dessert Recipes With Pictures Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Tuesday, 20 January 2015

Dessert Recipes With Pictures Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Dessert Recipes With Pictures Biography

Source(google.com.pk)

Ingredients:

6 egg yolks

1 1/4 cups white sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

2 (12 ounce) packages ladyfingers

1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting

1 (1 ounce) square semisweet chocolate

Directions:

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

"A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator."

Ingredients:

1/3 cup skim milk

1 (.25 ounce) envelope unflavored gelatin

2 1/2 cups heavy cream

1/2 cup white sugar

1 1/2 teaspoons vanilla extract

Directions:

Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.