lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Mascarpone Trifle
Ingredients:
- 3 strawberries
- 3 heavy cream
- 1 mascarpone cheese
- 1 vanilla
- 6 sugar
- 3 ladyfingers
- 1/4 rum
Instructions:
1. Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
2. Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
3. In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula.
4. Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.
Title: Brazilian Flan (Pudim De Leite)
Ingredients:
- 1 1/2 sugar
- 2 sweetened condensed milk
- 2 eggs
- 6
Instructions:
1. To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
2. For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
3. Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.
Title: Panna Cotta With Dried Fruit Compote
Ingredients:
- 2 1/2 plain gelatin
- 7 cold water
- 3 2/3 heavy cream
- 1 1/2 sugar
- 3 buttermilk
- 1/3 salt
- 2 water
- 1/2 red wine
- 1/2 white wine
- 2 1/3 raisins
- 1 1/3 dried figs
- 1 1/3 dried cherries
- 3 cloves
- 2 cinnamon sticks
- 1 vanilla bean
- 2 -3 star anise
- 1/2 sugar
- 2 lemon zest
- 2 orange zest
- 1 amaretto liqueur
Instructions:
1. Panna Cotta.
2. In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
3. Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
4. Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
5. Dried Fruit Compote.
6. In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
7. Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
8. Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
9. To Serve.
10. Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.
Title: Flourless Chocolate Cake With Chocolate Glaze
Ingredients:
- 12 bittersweet chocolate
- 3/4 unsalted butter
- 6 sugar
- 6 vanilla extract
- 2 heavy cream
- 1/2 dark corn syrup
- 1/2
- 9
Instructions:
1. Preheat oven to 350.
2. Butter 9” springform pan and line it with buttered parchment paper.
3. Wrap outside of the pan with aluminum foil.
4. Stir chocolate and butter in heavy sauce pan over low heat until smooth.
5. Remove and cool to lukewarm, stirring often.
6. Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
7. Folk warm chocolate into the yoke mixture.
8. Folk in vanilla.
9. With clean, dry beaters, whip egg whites until soft peaks form.
10. Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
11. Fold whites into chocolate mixture in three portions.
12. Pour batter into pan.
13. Bake until cracked and tester shows moist crumbs – about 50 minutes.
14. The cake will fall as it cools.
15. Press down top for even thickness.
16. Use knife to cut around sides to loosen. Remove pan sides.
17. Turn upside down on plate (or other) and remove paper.
18. For the glaze, simmer cream and syrup together in a heavy sauce pan.
19. Remove from yeat.
20. Add chopped chocolate.
21. Whisk until melted and smooth.
22. Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
23. Pour remaining glaze over the top and allow to drip artfully down the sides.
24. Refrigerate until firm - about 1 hour.
Title: The Easiest, Healthiest Chocolate Cake...Ever
Ingredients:
- 1 1/2 flour
- 1 artificial sweetener
- 4 1/2 baking soda
- 1 salt
- 1/2 white vinegar
- 6 vanilla extract
- 1 water
- 1 powdered sugar
- 1 milk
- 1 soymilk
- 4 1/2 vanilla
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix all dry ingredients in a 9 inch round pan or 8-inch square pan.
3. Add the rest of the ingredients*excluding the last three* and stir, mixing thoroughly and scraping the sides and bottom of pan well.
4. Bake 35-40 minutes or until toothpick comes out clean.
5. Cool for about 35 minutes.
6. Run knife around pan edges and turn upside down; tap to release cake.
7. Cool completely.
8. Mix the last three ingredients together in a plastic ziplock bag by squeezing until uniform.
9. Cut the corner of the bag and drizzle icing over cake.
Title: Nut Butter Pudding
Ingredients:
- 1 2/3 milk
- 1 1/4 cornstarch
- 1 1/4 sugar
- 3 1/2
Instructions:
1. Dissolve cornstarch and sugar in 1/4 cup of the milk.
2. Bring remaining milk to a boil.
3. Slowly pour dissolved starch and sugar into boiling milk, stirring constantly with a whisk, until the whole mixture is incorporated.
4. Cook until mixture thickens, stirring constantly, then remove from heat and let cool a little, still stirring.
5. Fold in the nut butter, mix well and divide pudding into 3 small bowls.
6. Let cool, then refridgerate.
7. Serve with whipped topping, fruit sauce, pears in red wine or roasted plums.
Title: Lemon Cake
Ingredients:
- 2 unbleached flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1/2 butter
- 1 milk
- 1 vanilla
- 3 eggs
- 1 1/2 powdered sugar
- 2 lemons
Instructions:
1. Watch the video: MomsHeart.net/lemon-cake.
2. Sift together flour, sugar, baking powder and salt. Add butter, milk, vanilla and beat with a mixer until fluffy, for about two minutes. Add the eggs and continue beating for 2 more minutes.
3. Pour into a greased 9x13 pan. Bake at 350 degrees for about 30 minutes or until inserted toothpick comes out clean.
4. While still warm, gently pierce the cake all over with a fork. Pour the glaze slowly and evenly over the cake, allowing it to seep into the holes.
Title: Fresh Peach Cobbler
Ingredients:
- 4 -5 sugar
- 1/2 - 3/4 flour
- 1 water
- 1/2 vanilla
- 1/2 - 1 flour
- 2 salt
- 1/2 sugar
- 1 baking powder
- 3 buttermilk
- 2/3
- 1/3
Instructions:
1. Preheat oven to 400 degrees.
2. Filling: Put peaches and water in 2-qt saucepan. Mix sugar and flour together. Pour over top. Stir together and bring just to a boil over medium heat. When mixture boils, add vanilla and remove from heat. Pour into glass baking dish (8X8 or round equivalent).
3. Biscuits: Sift dry ingredients. Make a well in the center and pour wet ingredients in all at once. Stir with a fork till just moistened and pulling away from sides of bowl. Pour out on floured surface and knead 10-15 times. Drop by hand on fruit filling surface.
4. Sprinkle 3/4 tsp cinnamon over all and dot with 2 or 3 Tbsp butter.
5. Bake for 25 minutes. Enjoy!
Title: Mochiko Cake
Ingredients:
- 1 sugar
- 2 1/2 baking powder
- 1 butter
- 1/2 frozen coconut milk
- 1 eggs
- 5 vanilla extract
- 2 sesame seeds
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, sugar and baking powder; set aside.
3. Combine butter, coconut milk, eggs and vanilla; add to flour mixture and mix well.
4. Pour into greased 9 x 13-inch baking pan.
5. Sprinkle sesame seeds evenly on top.
6. Bake for 1 hour.
Title: Whole Wheat Chocolate Chunk Biscotti
Ingredients:
- 1/3 honey
- 1/4 coconut oil
- 1 vanilla
- 1 egg
- 1 1/2 whole wheat flour
- 1/2 baking powder
- 1 salt
- 1/2 walnuts
- 1/2
Instructions:
1. Melt coconut oil and mix with honey, vanilla and egg in a large bowl.
2. Mix in chocolate chunks and walnuts.
3. Add whole wheat flour, baking powder and salt and mix well.
4. Shape into a log (log will be moist -- it helps to spray hands with non-stick vegetable spray when shaping) and bake at 350°F on a parchment paper lined cookie sheet for 30 minutes.
5. Remove from oven and cool whole log on wire rack for 10 minutes.
6. Meanwhile lower oven temperature to 325 degrees.
7. After the 10 minutes, slice log into cookie slices and place back on cookie sheet, leaving space between each cookie.
8. bake for 15-20 minutes more.
9. Remove from oven and cool completely on wire rack.
10. *For variation sometimes I add 1/4 cup baking cocoa with flour.
Title: Irish Cream Brownies
Ingredients:
- 1 irish cream
- 1/2 eggs
- 1/2 butter
- 2 powdered sugar
- 1/2 irish cream
- 2
- 1/4
- 1
Instructions:
1. Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
2. In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
3. For Frosting:
4. In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
5. For Glaze:
6. In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
7. Drizzle glaze over frosted brownies.
Title: Lenotre Pastry Cream
Ingredients:
- 2 milk
- 1/2 vanilla bean
- 6 sugar
- 2/3 flour
- 2 cornstarch
- 2 unsalted butter
- 4
Instructions:
1. Bring milk and vanilla bean to a simmer.
2. Meanwhile combine sugar, flour and cornstarch in bowl.
3. Whisk until smooth.
4. Add yolks and whisk until lump free and smooth.
5. Temper egg mixture with milk.
6. Pour egg mixture back into milk.
7. Cook over medium low heat stirring constantly until it comes to a boil.
8. Boil for 1 minute.
9. Off heat stir in butter.
10. Strain.
11. Press plastic on top of cream to prevent skin from forming.
12. Chill thoroughly.
Title: Plum and Walnut Crisp
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1 1/2 lemon rind
- 4 purple plums
- 2 fresh lemon juice
- 3/4 oats
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/4 reduced-calorie margarine
- 1/4 walnuts
Instructions:
1. Combine first 3 ingredients in a large bowl; stir well. Add plums and gently toss to coat. Add lemon juice and toss gently. Let stand 30 minutes.
2. Combine oats, flour and brown sugar in a small bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in walnuts.
3. Spoon plum mixture into a 2 1/2-quart casserole coated with cooking spray. Cover; bake @ 400 degrees for 40 minutes. Sprinkle oat mixture over plums. Bake, uncovered, 15 minutes or until lightly browned. Serve warm.
Title: Mombasa Pumpkin Dessert
Ingredients:
- 1 white sugar
- 2 coconut milk
- 1 ground cardamom
- 1
Instructions:
1. Steam the pumpkin pieces for 5 to 10 minutes.
2. Scoop flesh from skins.
3. In a medium saucepan, combine the pumpkin flesh and sugar.
4. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom.
5. Stir often.
6. Cook until the mixture has thickened to thick pudding-like consistency.
Title: Layered Irish Cream Cake
Ingredients:
- 1 butter
- 4 eggs
- 1/2 vanilla
- 1 sugar
- 1 self rising flour
- 1 Baileys Irish Cream
- 1/4 butter
- 3 powdered sugar
- 1/2 Baileys Irish Cream
- 2 chocolate chips
- 1/2 butter
- 1 milk
- 2 corn syrup
- 1
Instructions:
1. For cake cream butter and sugar.
2. Add eggs one at a time then vanilla and Baileys.
3. Add remaining ingredients; if batter is too thick add a little milk, it should resemble basic cake batter.
4. Pour batter into a 9x9 greased pan and bake at 300 degrees for 60 minutes. When cake is done remove from oven and cool completely before filling and icing.
5. For filling mix butter and Baileys then powder sugar.
6. For icing, Melt chocolate chip and butter. Stir in milk and corn syrup.
7. Split cake into two layers, place filling between layers and finish with icing.
Title: Eggless Moist Chocolate Cake
Ingredients:
- 3 cake flour
- 2 granulated sugar
- 1/3 cocoa powder
- 2 baking soda
- 1 salt
- 1 vanilla extract
- 2 white vinegar
- 3/4 cold water
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, cocoa powder, baking soda and salt in a bowl and mix well.
3. Make three holes in mixture for next three liquid ingredients.
4. Pour vanilla into 1st hole, vinegar into 2nd and oil into 3rd.
5. Pour cold water over all.
6. Mix with fork or wire wisk just until well blended.
7. Pour into two 9 inch pans coated with cooking spray.
8. Bake for 25 - 30 minutes.
9. Cool completely in pans on a wire rack.
Title: Blueberry Cake
Ingredients:
- 1 granulated sugar
- 2 eggs
- 1/2 all-purpose flour
- 1/4 baking powder
- 1 3/4 blueberries
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F Mix first four ingredients in medium-sized bowl.
2. Add flour and baking powder; mix well. Grease a 9-inch bundt pan.
3. Add blueberries to batter and blend by hand. Pour batter into pan and bake 50 minutes.
Title: Pat-In Pie Crust (No-Roll)
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1/4 baking powder
- 1/2 salt
- 1/2 vanilla
- 1/3 light olive oil
- 2 1/2 - 3 cold water
Instructions:
1. Sift together dry ingredients.
2. Stir together wet ingredients.
3. Combine, stirring just to blend.
4. Press and pat into a 9 inch pan, up the sides, crimping the edges.
5. Bake as directed in recipe.
6. (For quiche, I prebake my crusts for 15 minutes @400.).
Title: Cream Cheese and Pecan Stuffed Berries
Ingredients:
- 20 strawberries
- 8 cream cheese
- 1/2 powdered sugar
- 1/4 vanilla
- 2/3 pecans
Instructions:
1. Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
2. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture.
3. Sprinkle chopped pecans on top of the stuffed strawberries.
4. Cover and refrigerate until ready to serve.
Title: Denise's Fruit Smoothie Popsicles
Ingredients:
- 2 bananas
- 2 strawberries
- 3
- 1
- 14
Instructions:
1. Place peeled bananas and cored strawberries in a blender and pulse for a few seconds, add three cups of strawberry or plain yogurt and one container of frozen concentrate pineapple orange juice. Blend well.
2. Pour mixture into popsicle molds or you can use disposable cups. Simply place plastic wrap over each cup and push popsicle sticks 3/4 of the way through the plastic so they will remain upright. Freeze for six hours and enjoy!
Title: Mousse With Wild Blueberry Sauce
Ingredients:
- 6 white chocolate
- 2 unflavored gelatin
- 3 eggs
- 1 granulated sugar
- 1 amaretto liqueur
- 2/3 cornstarch
- 2 1/2 white chocolate
- 1 1/2 fresh mint leaves
- 1/2
- 3
Instructions:
1. Mousse: In a heatproof bowl set over hot water melt chocolate; let cool.
2. In a small saucepan, sprinkle gelatin over 1/4 cup cold water. Warm over medium-low heat until dissolved.
3. In a bowl, whisk together egg yolks, vanilla sugar, sugar and 1 tablespoons hot water until thickened. Add gelatin and whisk until combined.
4. Using electric mixer, beat egg whites until firm peaks form. Whip cream and fold into gelatin mixture. Fold in egg whites and melted chocolate until well combined. Cover and refrigerate for 4 hours or until set.
5. Wild Blueberry Sauce: Meanwhile, in a saucepan, bring wild blueberries, Amaretto and orange rind to boil. Whisk cornstarch with 1/4 cup water and stir into wild blueberry mixture. Cook stirring for 1 minute or until thickened. Let cool.
6. Using ice-cream scoop, scoop out mousse onto plates decoratively and spoon sauce around mousse. Sprinkle with shaved white chocolate and garnish with fresh mint.
7. NOTE: Prep time does not include setting time for Mousse.
Title: Mom's Butterball Cookies
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1/2 salt
- 1 vanilla extract
- 1 all-purpose flour
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Cream butter in mixing bowl. Gradually add confectioners' sugar and salt. Continue creaming until light and fluffy. Add nuts and vanilla extract. Blend in flour gradually and mix thoroughly.
3. Shape into balls using a teaspoonful for each cookie. Place on uncreased cookie sheet. Bake at 325 degrees for 15-20 minutes. Do not brown.
4. Cool slightly. Roll cookies in additional confectioners' sugar.
Title: Apricot Fig Thumbprint Cookies
Ingredients:
- 3/4 dried fig
- 1/2 walnuts
- 1/2 brown sugar
- 2 fresh lemon juice
- 2 unsalted butter
- 1 brown sugar
- 3/4 vanilla
- 1 flour
- 1 granulated sugar
- 2 1/4
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
3. Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
4. Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
5. Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.
Title: Chocolate Velvet Mousse
Ingredients:
- 6 bittersweet chocolate
- 1 instant espresso
- 2 water
- 2 Kahlua
- 1 Grand Marnier
- 2 cream of tartar
- 1 sugar
- 1 heavy cream
- 1/4
Instructions:
1. NOTE: The flavor of this mousse depends entirely on the chocolate you use.
2. Please use the highest quality chocolate you can.
3. DO NOT use Bakers chocolate.
4. Do not use chocolate chips.
5. I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
6. DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
7. Stir until smooth.
8. Whisk in the yolk and mix well.
9. Set aside.
10. Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
11. Add the whites and whip until soft peaks form.
12. Sprinkle in the sugar, beating on high until stiff, but not dry.
13. Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
14. Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
15. Fold everything together gently until no streaks of white appear.
16. Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
17. Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
18. Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
19. This allows it to be formed into molds and terrines and be sliced or cut.
20. It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
21. I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
22. The uses for this mousse are endless.
Title: BEST EVER Sweet Potato Pie
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 8 salt
- 1 1/2 all-purpose flour
- 1/4 powdered milk
- 1/4 evaporated milk
- 3/4 vanilla
- 1/2 pumpkin pie spice
- 1 mashed sweet potato
- 3
Instructions:
1. Preheat oven to 375 degrees.
2. Drain and mash sweet potato.
3. Mix all ingredients in a bowl.
4. Divide mixture into 3 pie shells. Careful not to over fill.
5. Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.
Title: Julie's Gluten-Free Sorbet Recipe With Orange and Pineapple
Ingredients:
- 1 water
- 1 sugar
- 1 strawberry gelatin
- 1
- 2
Instructions:
1. Boil water and sugar.
2. Add Jell-O, orange juice, and pineapple juice.
3. Freeze until slushy.
4. Add Rich’s whip, mix, and freeze.
Title: Easy Chocolate and Orange Soufflé
Ingredients:
- 1/2 semolina
- 1/2 brown sugar
- 2 1/2 milk
- 1 orange
- 6 eggs
- 3 chocolate
- 2 1/2 powdered sugar
Instructions:
1. Preheat oven to 400.
2. Butter a shallow 7 ½ cup ovenproof dish.
3. pour the milk into a heavy saucepan, sprinkle over the semolina and brown sugar, then heat, stirring the mixture all the time, until boiling and thickened.
4. Remove the pan from the heat; beat in the orange rind and juice, egg yolks and all but 1 tablespoon of the chocolate.
5. Whisk the egg whites until stiff, but not dry.
6. Then lightly fold the semolina mixture in three batches.
7. Spoon the mixture into the dish and bake for about 30 minutes until just set in the center and risen.
8. Sprinkle top with reserved chocolate and powdered sugar. Serve hot.
Title: Pasta Pudding
Ingredients:
- 1/2 heavy cream
- 1 sugar
- 1/4 butter
- 1 cinnamon
- 1/8
Instructions:
1. Cook pastina in boiling salted water until al dente.
2. Drain and return to saucepan.
3. Add in the cream and 2 tablespoons of the sugar.
4. Stir over low heat until hot and thickened, about 2 minutes.
5. Stir in butter.
6. Spoon into bowls.
7. Combine the remaining sugar and cinnamon to sprinkle over top of pudding.
Title: Portuguese Almond Torte (Bolo De Amêndoa)
Ingredients:
- 12 unsalted butter
- 3 all-purpose flour
- 1 1/4 sugar
- 4 lemon zest
- 4 kosher salt
- 1/2 ground cinnamon
- 1/2 pure vanilla extract
- 1
- 4
Instructions:
1. Heat oven to 350°F Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and grease the paper. Coat the pan with flour and tap out the excess.
2. Blend the almonds and 1/4 cup sugar in a food processor until very, very fine. Keep blending till it has the consistancy of fine corn meal. Add the butter and pulse to combine. Set aside.
3. In a large bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Blend in the almond mixture and vanilla.
4. In a clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft peaks. Add a big spoonful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.
5. Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse some -- per Chef Leite, "that is as it should be"!