lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Chocolate Chip Cookies (Eggless)
Ingredients:
- 1 unsalted butter
- 1 unbleached all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground allspice
- 1/4 salt
- 2 ground flax seeds
- 6 warm water
- 1 brown sugar
- 1/4 granulated sugar
- 3 maple syrup
- 1 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a saucepan, melt butter over low heat. Remove from heat and reserve. In a small bowl, sift or stir together flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
3. In a large bowl, whisk the ground flax seeds with warm water till it forms an egglike mixture. Alternatively, you can microwave the flax-water mixture for 15-30 seconds to achieve the same effect, then add the mixture to a large bowl.
4. Using a wooden spoon, mix in the sugars. Add melted butter to flax mixture and stir until mixture is smooth.
5. Stir in maple syrup and vanilla, then stir in flour mixture. Finally, stir in rolled oats and chocolate chips. Dough will be thick.
6. Scoop up tablespoon-size dollops of cookie dough and place on a nonstick baking sheet, spacing dollops about 2 inches apart. Bake until golden brown, about 10 minutes.
7. Remove from oven and let sit for a minute or two on baking sheet to firm up. Then, using a spatula, transfer to a wire rack and let cool completely. Repeat with remaining cookie dough.
8. Store cookies in an airtight container at room temperature up to four days, or freeze in freezer bags or an airtight container for up to two months.
9. TIP: To prevent the cookies from spreading too much, refrigerate the dough for 10-15 minutes before scooping it onto the baking sheets. Also, while one batch is baking, you can arrange the next on another sheet and refrigerate it till the first batch is done.
Title: Rice Cooker Tapioca Pudding
Ingredients:
- 3 pearl tapioca
- 2 milk
- 1 egg
- 1/2 sugar
- 1 salt
- 1 pure vanilla extract
Instructions:
1. Place the tapioca in the rice cooker bowl.
2. In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
3. Pour the milk mixture over the tapioca; stir to combine.
4. Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
5. When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
6. Pour the pudding into a large bowl or individual dessert dishes.
7. Let cool.
8. Serve warm, if desired, or refrigerate, covered with plastic wrap.
Title: Cookie on a Stick
Ingredients:
- 1
- 2 - 2 1/16
- 12
Instructions:
1. Cut the candy bars widthwise into 6 pieces - total of 12 pieces.
2. Insert a popsicle/craft stick into each one.
3. Cut the cookie dough into 12 even-sized pieces. (If you made your own dough, flatten a hunk of it).
4. Wrap the dough around the candy bar piece to form a ball.
5. Place them 3” apart on un-greased baking sheets and bake at 350° for 12 – 15 minutes, or until lightly browned.
6. Cool for 4-5 minutes on sheet before removing onto wire cooling rack.
Title: Apple Cranberry Rhubarb Crisp
Ingredients:
- 1/3 brown sugar
- 1/3 oats
- 3 whole wheat flour
- 1 cinnamon
- 2 margarine
- 2/3 sugar
- 3 flour
- 1 orange, rind of
- 2 sliced apples
- 2 rhubarb
- 1 cranberries
Instructions:
1. Topping: Combine all ingredients.
2. Mix well.
3. Set aside.
4. Fruit: Combine sugar, flour and orange rind.
5. Add fruits; toss to coat fruit thoroughly with dry ingredients.
6. Spoon into 8-cup baking dish.
7. Sprinkle topping evenly over fruit.
8. Bake at 375 for 40-50 minutes, or until fruit is tender.
9. Serve warm or at room temperature.
Title: Vanilla Chewies (Lower Fat)
Ingredients:
- 50 butter
- 125 low-fat cream cheese
- 80 brown sugar
- 1 egg
- 1 vanilla bean
- 250 flour
- 1 baking powder
- 1 icing sugar
- 1 water
Instructions:
1. Melt butter in a small sauce-pan.
2. In a big bowl cream the cream cheese, butter and egg.
3. In a separate bowl combine flour, baking powder and vanilla. Gradually add this to the cream cheese mixture.
4. Form dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
5. Now either take small lumps of dough (aobut 1 ts) and roll between your fingers to form a long thickish string. Shape this into a pretzel or a curly loop. Or simply form into balls (size of a walnut).
6. Place on a paper-lined cookie sheet and bake for 15 minutes at 180°C/390°F or until tester comes out clean.
7. If using the glaze, mix together icing sugar and enough water to make a paste. Spread onto cooled cookies.
Title: Delicious Brownie Recipe!
Ingredients:
- 185 unsalted butter
- 90 dark chocolate
- 90 eggs
- 3 light brown sugar
- 95 caster sugar
- 75 vanilla bean paste
- 1 1/2 plain flour
- 115 salt
- 1
Instructions:
1. Preheat the oven to 180 degrees, and grease a tray or lay down greaseproof paper. The tray should be around 28cm by 17cm, and be about 3cm deep at least. Although, you can change these dimensions based on how thin, thick or deep you would like your brownies. This tray I use creates semi-deep brownies.
2. Break up all the pieces of chocolate into small pieces and put it in a pan. Add the butter in small pieces as well to the same pan. Heat on very low till the chocolate is melted then turn off heat; continue stirring the mixture until the butter is also melted.
3. In a separate bowl, while the chocolate and butter cool down, add the sugar, vanilla, then eggs, and mix until fully combined.
4. Pour the egg mixture into the cooled down mixture of chocolate and butter, then stir until fully combined.
5. Add the flour and salt to the pan and continue stirring till the mixture is completely smooth and contains no lumps of flour.
6. Pour the mixture into your tray and place into the oven for 20-25 minutes until the brownies are cooked through the middle.
7. Leave the brownies to cool, without cutting them, for at least 3 hours. They can be kept for about 6 days when stored in an airtight container.
Title: Melt - In - Your - Mouth - Sugar Cookies
Ingredients:
- 2 sugar
- 1 butter
- 1 eggs
- 2 vanilla
- 4 baking powder
- 2 baking soda
- 1 flour
- 5
Instructions:
1. Cream together sugar and softened butter.
2. Add whipping cream, egg, and vanilla, and beat until blended.
3. In a separate bowl, mix dry ingredients together,then add to creamed mixture.
4. Cover and chill overnight.
5. Using a small amount of dough on a lightly floured surface, roll to 1/2" thick and cut into desired shapes.
6. Repeat until all dough is used.
7. Bake in a preheated 350 degree oven until lightly browned at the edges.
8. Makes approximately 6 dozen cookies.
9. Frost and enjoy!
Title: Edna's Fruit Loaf
Ingredients:
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 white sugar
- 1 3/4 egg
- 1 milk
- 1/2 milk
- 2/3
- 1
- 3
- 1/4
Instructions:
1. Place first 4 ingredients in a bowl and sprinkle a small amount of flour over the fruit.
2. Toss.
3. Set aside.
4. In a large bowl combine flour, baking powder, salt and sugar.
5. Mix.
6. Beat together the egg, milk and oil.
7. Add wet mixture along with fruit to dry ingrefients and blend until all is moistened.
8. Turn into a greased loaf pan.
9. Bake in pre-heated 325 degree oven for 1 hour.
10. You might want to check after 45 minute it depends on your oven.
Title: Coconut Cream Cheese Squares
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1 water
- 1 flaked coconut
- 1 cream cheese
- 2 icing sugar
- 3 eggs
- 1 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. In a bowl, mix the cake mix, butter or margarine, 1 egg and 1 tbsp water.
4. Press the mixture into the bottom the prepared pan.
5. Sprinkle the coconut over the cake mixture; set aside.
6. In a bowl, mix the cream cheese, icing sugar, 3 eggs and vanilla.
7. Pour evenly over the coconut (do not mix).
8. Bake for 40-45 minutes.
9. Cool before cutting into slices.
Title: Chocolate Cheesecake - Caramel Macchiato Trifle
Ingredients:
- 1 water
- 1/3 egg
- 1/3 Cool Whip
- 1
- 4
- 1
- 1 1/2
- 1
- 5
Instructions:
1. Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
2. Mix up box of chocolate mousse mix according to directions.
3. Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
4. Pipe or scoop 1/2 the mousse over the brownies.
5. Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
6. Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
7. Sprinkle 1/2 of the Heath Bar over the top.
8. Repeat all again ending up with the Heath Bar pieces on top.
9. Serve immediately or refrigerate until ready to serve.
Title: Éclairs
Ingredients:
- 250 flour
- 125 butter
- 15 sugar
- 6 eggs
- 7 salt
- 1 vanilla
- 250 water
- 2 eggs
- 3 milk
- 1/4 flour
- 3 sugar
- 6 butter
- 100
Instructions:
1. The dough: Mix water + butter + sugar + salt + vanilla over heat and bring to boil.
2. Add all of the flour one time and mix it with the previous mixture until it forms a firm dough.
3. Let it cool down.
4. Put in the mixer.
5. First mix it at the lowest speed to let it cool down.
6. Raise the speed and start adding the eggs one at a time. (don’t add one until the previous disappears).
7. The dough gets sticky and shiny.
8. fill the dough in pastry bag.
9. shape the dough into 10 cm fingers.
10. leave space between each shaped finger because they will rise during baking.
11. bake at 220C for 20-25 minutes.
12. leave the fingers to cool down then slit open each finger like u open a bun.
13. Crème Pâtissier: mix all the ingredients together then put on stove top and continue stirring to prevent sticking.
14. when the mixture reaches a gooey consistency, turn the heat off and let the cream cool down then chill in the fridge.
15. Using a pastry bag, fill each eclair stick with the cream.
16. Chocolate glaze: over a water bath, mix both chocolate and butter until completely dissolved.
17. dip each eclair finger into chocolate from one side only.
18. put on a rack and leave to cool.
19. chill in the fridge and serve cold.
Title: Hula Hula Cake W/ Cool Whip Frosting
Ingredients:
- 3 self rising flour
- 2 sugar
- 1 cinnamon
- 3/4 vanilla
- 2 eggs
- 4 coconut
- 2 pecans
- 2 French vanilla instant pudding
- 1/2 milk
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 2-9 inch round cake pans. Set aside.
2. Sift flour, sugar, and cinnamon in a large bowl.
3. Blend oil, eggs, and vanilla slowly. Slowly blend in flour mixture. With a wooden spoon, stir in 1 can crushed pineapples w/ juice, coconut, and mashed bananas. Stir in nuts (optional).
4. Pour batter in prepared pans. Bake in preheated oven for 25-28 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before inverting on racks.
5. Pierce the top of one of the cakes with a fork. Pour the second can of crushed pineapple over pierced cake. Cool completely.
6. To make frosting: Blend pudding mix and milk in a bowl till all lumps are out. Add lemon ext. Fold whipped topping carefully till it is blended evenly.
7. When cakes are completely cooled place 1/2 cup of frosting on top of pineapple topped cake. Spread frosting evenly. Place second cake on top of frosted cake. Finish frosting cake evenly. Refrigerate until ready to serve.
Title: Mexican Crinkles
Ingredients:
- 3/4 vegetable shortening
- 1 granulated sugar
- 1 egg
- 1/4 light corn syrup
- 2 flour
- 1 3/4 baking soda
- 2 salt
- 1/4 cinnamon
- 1 granulated sugar
Instructions:
1. Preheat oven to 350°F.
2. Cream together shortening, sugar and eggs.
3. In a microwave safe bowl, melt chocolate; add to shortening mixture.
4. Stir in corn syrup.
5. Sift in flour, baking soda, salt and cinnamon.
6. Shape into balls the size of walnuts.
7. Roll balls in granulated sugar.
8. Place cookies about 2-inches apart on parchment lined baking sheets.
9. Bake for 12 minutes.
Title: Grandma's Pineapple Upside Down Cake
Ingredients:
- 1 pineapple slices
- 2 butter
- 1/4 brown sugar
- 2/3 flour
- 1 granulated sugar
- 3/4 salt
- 1/2 shortening
- 1/4 egg
- 1 lemon juice
- 1 vanilla extract
- 1 baking powder
- 1 1/2 milk
- 1/2 maraschino cherry
Instructions:
1. Drain pineapple from can and reserve 2 tablespoons of the syrup.
2. Melt the butter in a 10 inch cast iron skillet and stir in the brown sugar until well blended. Remove the skillet from the heat and arrange the pineapple slices on top of the sugar mixture. Put a cherry in the center of each slice.
3. Combine flour and baking powder. In a mixing bowl beat together the shortening and granulated sugar. Beat in the egg, lemon juice and vanilla. Beat in flour mixture and milk until batter is smooth.
4. Pour cake batter evenly over pineapple in skillet and bake at 350°F for about 40 minutes. Allow the cake to cool for about 5 minutes and then turn onto a serving plate.
Title: Maple Pears With Cardamom Cream
Ingredients:
- 1 creme fraiche
- 1/2 yogurt
- 6 ground cardamom
- 1 comice pears
- 2 unsalted butter
- 2 pure maple syrup
Instructions:
1. Pears should be cored, peeled and quartered.
2. In chilled bowl mix the creme until smooth. Add cardamon and refrigerate for 15 minutes or until ready to serve.
3. Sprinkle pears with lemon juice.
4. Melt the butter in a large deep pan over medium high heat and add the pears. Cook stirring frequently, uncovered. The pears should begin to brown and are tender. About 15 to 20 minutes. Add syrup and cook for a few minutes more.
5. Briefly whisk together chilled cream until thick. Serve pears warm topped with cream.
Title: Bourbon/Rum Balls.
Ingredients:
- 2 graham crackers
- 1 powdered sugar
- 1 cocoa powder
- 3 corn syrup
- 3 Bourbon
- 1/4 cinnamon
- 1/2 ground nutmeg
- 1/4 powdered sugar
Instructions:
1. Put Vanilla Wafers (or Graham Crackers or even crushed sugar cookies) in a bowl.
2. Then add the ground nuts, cocoa powder, cinnamon, nut meg and mix.
3. Then add corn syrup and bourbon or rum. You might need a tad more liquid.
4. After mixture is all moist roll into balls, size is up to you, then roll in powdered sugar or cocoa powder.
5. Let set up.
6. Eat.
Title: Farfel Cookies
Ingredients:
- 12 chocolate chips
- 1 walnuts
- 2/3 salt
- 1 eggs
- 4 matzo meal
- 2 sugar
- 1 cinnamon
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients.
3. Beat in oil and eggs.
4. Mix in nuts and chips.
5. Drop on to parchment paper on cookie sheet.
6. Bake at 350 degrees for 30 minutes.
7. You can make Really! Big cookies if desired.
Title: Peanut Butter and Jam Cookies
Ingredients:
- 1/2 plain flour
- 1/2 baking powder
- 3/4 creamy peanut butter
- 3 vanilla essence
- 1/4 unsalted butter
- 3/4 caster sugar
- 1/4 light brown sugar
- 1 egg
- 1/4 icing sugar
- 2 icing sugar
- 1 1/2 milk
- 1/4 creamy peanut butter
Instructions:
1. Pre-heat the oven to 180*C/350*F. Sift together the flour and baking powder and set aside.
2. Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined. Add the caster sugar and the brown sugar and beat until smooth. Beat in the egg and vanilla. Stir in the flour mixture to combine.
3. Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet. Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie. Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done. Remove from the oven and pan to cool on a wire rack.
4. Beat together the ¼ cup of peanut butter and the icing sugar. Beat in the milk a little at a time until it reaches a good consistency for piping. Place into a plastic sandwich bag and squish it all down into one corner. Snip of a tiny bit of the corner of the bag and pipe the frosting onto the cookies. Enjoy!
Title: Ww Choc-Peanut Frozen Cookies Points+ 2
Ingredients:
- 1/4 skim milk
- 2 sugar
- 2 chunky peanut butter
- 1/4 old fashioned oats
- 1 canola oil
- 2
Instructions:
1. Mix milk, cocoa powder and sugar in a small saucepan over low heat.
2. Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.
3. Stir in oatmeal and oil.
4. Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.
Title: Taffy Apple Dip
Ingredients:
- 8 cream cheese
- 3/4 brown sugar
- 1/4 white sugar
- 1 vanilla
- 1 peanuts
- 8 apples
- fresh lemon juice
Instructions:
1. Mix the first four ingredient.
2. Stir in nuts.
3. Serve with apple slices.
Title: Winter Toasted Marshmallows
Ingredients:
- 1/3 miniature marshmallow
- water
Instructions:
1. For each serving, place 1/3 cup mini marshmallows into a ramekin or other oven safe bowl.
2. Preheat your oven's broiler.
3. Broil until the top is browned to your liking, about 3 minutes. Watch very closely!
4. Remove very carefully and let cool on a rack.
5. If you eat when the bowl is just cool enough to touch, the marshmallows will be starting to harden. If you use a potholder and eat then when they're still molten, they'll really be like a campfire roasted marshmallow!
Title: Paneer Pudding
Ingredients:
- 1 panir
- 1/2 milk
- 1 sugar
- 1/2 vanilla essence
- 2 cornflour
- 1 pistachios
Instructions:
1. Make a thin syrup with 2 cups water and sugar.
2. Add grated paneer and let it cook for 2-3 minutes.
3. Then add vanilla essence, milk and cornflour (mixed with water).
4. Cook till it thickens.
5. Remove from heat.
6. Transfer to a bowl.
7. Garnish with chopped pistachios.
8. Refrigerate for 2-3 hours.
9. Serve chilled.
Title: Banh Bo Nuong ( Vietnamese Honey Comb Cake)
Ingredients:
- 2 tapioca starch
- 200 coconut cream
- 3/4 sugar
- 6 eggs
- 2 1/2 baking powder
- 2
Instructions:
1. Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
2. Sift the starch and baking powder together.
3. Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
4. Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
5. Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan.
6. Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
7. Let it cool for a little before cutting.
Title: Moose Tracks Cookies
Ingredients:
- 1 butter
- 2 eggs
- 2 sugar
- 2 flour
- 2/3 vanilla extract
- 1/4 baking powder
- 1 white chocolate chips
- 1/4
- 1
- 2
Instructions:
1. Preheat the oven to 350*. In a medium saucepan combine the chocolate chips, unsweetened chocolate, and the butter. Cook and stir over low heat until melted. Remove from heat. Add the eggs, sugar, flour, vanilla, and baking powder. Stir with a spoon until combined. Stir in the white chocolate chips and the mini peanut butter cups.
2. Drop dough by rounded teaspoons on baking sheet. Bake 8-10 minutes or until the edges are firm. Let cool on sheets for 2 minutes then remove to wax paper to cool all the way. Store at room temperature in an airtight container. Keep the layer separated with wax paper. Makes 36 cookies.
Title: Sugar Free Pistachio Jello Salad
Ingredients:
- 1 sugar-free instant pistachio pudding
- 2 bananas
- 3 miniature marshmallows
- 2
- 1
Instructions:
1. In a large Bowl, empty the pudding mixes into a bowl. Add the entire tub of Cool Whip to the Pudding and stir and mix in well.
2. Add the marshmallows and shredded coconut and stir them in as well. You could add the bananas now, but they do brown some, so to keep them looking fresh I will add them just before the jello will be served.
3. Put saran wrap over the bowl and put in the fridge and chill for at least 3 hours. You may want to stir the jello again before you serve it, just to incorperate the ingredients again.
Title: Melt Aways
Ingredients:
- 1 butter
- 1/2 margarine
- 2 1/4 powdered sugar
- 2 flour
- 2 vanilla
- 1/2 water
- 1 salt
Instructions:
1. Cream butter, sugar, salt, vanilla, and water together. Beat in Flour a little at a time, until fully incorporated.
2. Stir in nuts and chill.
3. Form dough into balls and place on ungreased cookie sheet.
4. Bake at 350 degrees for 15 minutes or until pale golden. While still hot roll in sifted powdered sugar.
Title: Leftover Waffle Bread Pudding
Ingredients:
- 12 butter
- 1/4 2% low-fat milk
- 2 1/2 eggs
- 2 sugar
- 1/2 vanilla
- 1 1/2 brown sugar
- 1
- 3
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. If you're using whole waffles put the first layer in the pan. For torn up waffles, toss them into the pan and try to somewhat level them out.
3. In a bowl, whisk the lukewarm milk, butter, eggs, first amount of sugar and vanilla together until eggs are fully incorporated. Pour over the waffles - if you're using torn up waffles, give the whole thing a good stir. For whole waffles, pour some of the mixture over the first layer, then alternate layers of waffles and egg mix until it's all used up. Sprinkle the top of the waffle mixture with the second amount of brown sugar, then glob some jam or jelly randomly around the top.
4. Bake at 350* for about 45 minutes to an hour, until the center is set and the top is starting to brown. Serve either hot or cold.
Title: Betty's Old-Fashioned Bread Pudding
Ingredients:
- 4 raisins
- 1/2 milk
- 2 butter
- 4 sugar
- 1/2 salt
- 1/4 ground cinnamon
- 1 nutmeg
- 2 eggs
Instructions:
1. Butter the inside of a 1 1/2 quart baking dish. (I use an 8" square pan.).
2. In the baking dish, place bread and raisins.
3. In a small bowl, whisk together sugar, salt and spices.
4. In a small saucepan, heat milk and butter until butter is melted. Remove from heat.
5. Add sugar mixture and stir to dissolve. Allow to cool slightly and add eggs, whisking to combine.
6. Add egg mixture to bread, letting it soak in while you preheat the oven to 350 degrees F.
7. Bake for 40-45 minutes, until a knife, inserted in the center, comes out clean.
8. Serve warm, with or without cream.
Title: Velvety Vanilla Custard
Ingredients:
- 5 milk
- 1 1/2 sugar
- 1/4 pure vanilla extract
- 1 1/2 berries
Instructions:
1. In a heavy medium saucepan, use a wooden spoon to combine yolks, milk and sugar. DO NOT PREHEAT SAUCEPAN.
2. Cook over medium heat, stirring continuously, until the custard just coats the back of a clean metal spoon. Remove from heat and stir in vanilla.
3. Place saucepan in a large bowl of ice water for about 2 minutes to cool. Keep stirring!
4. Pour custard into a bowl (or individual serving bowls) and cover surface with plastic wrap to keep a skin from forming on the surface. Chill for at least 2-3 hours. Sprinkle with fresh berries if desired, and serve.
Title: Restaurant Plaisir/Sante Cafe Verrine
Ingredients:
- 4 salt
- 1/8 sugar
- 3 dark chocolate
- 5 butter
- 12 sugar
- 4 mint leaves
- 2
- 5
- 1 1/2
- 6
Instructions:
1. Coffee Mousse - Beat the egg whites and the salt until very firm. Add the espresso and sugar while continuing to beat. Refrigerate for 2 hours.
2. Chocolate Mousse - Melt the chocolate using a bain-marie or in the microwave. After melting, remove from the heat. In another bowl, combine the butter and egg yolks and then add to the chocolate mixture, mixing gently.
3. In a different bowl, beat the egg whites and the sugar until soft peaks appear. Incorporate a third of the chocolate-butter mixture, mix, and then add the remaining amount, mixing delicately. Refrigerate for 2 hours.
4. After the refrigeration time, when ready to assemble, place a layer of coffee mousse at the bottom of each verrine, top with a layer of chocolate mousse and decorate with a chocolate square and a mint leaf. Serve cold.