lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Ravioli
Ingredients:
- 16 wonton wrappers
- 1 egg
- 1 fresh mint leaves
- 16 granulated sugar
- powdered sugar
Instructions:
1. Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
2. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
3. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
4. Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
5. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Title: Banana Double Chocolate Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/4 granulated sugar
- 1 eggs
- 1/2 bananas
- 2 vanilla
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350, line a muffin pan with cupcake liners.
2. In a small bowl, mix together flour, baking soda, salt, and cocoa. Set aside.
3. In a larger bowl, whisk together sugar, oil, and eggs until smooth.
4. Add mashed banana and vanilla, beat well.
5. Add flour mixture, beat until smooth.
6. Stir in chocolate chips.
7. Scoop batter into cupcake liners. Bake 24-28 minutes, or until tops spring back when lightly touched.
8. Cool in pan for 10 minutes, then let cool completely on a wire rack. Frost with favourite frosting (although they're fine plain, too!), eat!
Title: Berries and Stars
Ingredients:
- 1 frozen puff pastry
- 1 sugar
- 2 lemons
- 1 sweetened condensed milk
- 1 Cool Whip
- 2 strawberries
- 1 blueberries
Instructions:
1. Preheat oven to 400º.
2. Roll one sheet onto baking sheet.
3. Roll out second sheet and cut 4 1-inch strips (to edge the rectangle) from second sheet.
4. Reserve remaining dough.
5. Brush edges of pastry on pan with water.
6. Lay your strips of pastry over edges to form an outer rim.
7. Trim off any excess dough.
8. Prick entire bottom of pastry.
9. Bake 15 minutes or until golden brown.
10. Center may puff but will flatten.
11. Cut star shapes from remaining dough with cookie cutter.
12. Sprinkle with sugar.
13. Bake separately for 12 minutes.
14. Zest and juice lemons.
15. Combine zest, juice and condensed milk.
16. Fold in one cup Cool Whip.
17. Fill pastry with filling top with fruit.
18. Top with pastry stars.
19. Decorate with remaining Cool Whip.
Title: Strawberry - Banana Jello Fruit Fluff Salad
Ingredients:
- 1 tapioca pudding
- 1 strawberry-banana gelatin
- 1 banana cream instant pudding
- 1 Cool Whip Lite
- 2 hot water
- 3 bananas
- 1 strawberry
Instructions:
1. Mix hot water with puddings and Jell-O mix in a small saucepan.
2. Stir over medium high heat approximately 5 minutes.
3. Let cool on stovetop completely.
4. Stir in Cool Whip & fruit.
5. Transfer to large serving bowl.
6. Cover & refrigerate overnight.
Title: Hannah Obee's Salted Caramel Chocolate Cake
Ingredients:
- 115 salted butter
- 225 chocolate
- 150 milk
- 225 vanilla extract
- 2 eggs
- 2 creme fraiche
- 150 self-raising flour
- 225 baking powder
- 1 sea salt
- 1 caster sugar
- 450 golden syrup
- 2 salted butter
- 115 creme fraiche
- 125 chocolate
- 2 sea salt
- 225
- 250
- 2
Instructions:
1. FIRST MAKE THE CARAMEL:.
2. Pour 100ml (3/8 cup) water into large saucepan.
3. Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark goldenbrown colour.
4. Swirl the pan occasionally to prevent sticking but Do Not STIR.
5. Turn off the heat and carefully whisk in the butter, double cream and creme fraiche - it will bubble up quite high! (Be CAREFUL).
6. Whisk until smooth, then leave to cool until slightly set.
7. *You can make this up to 3 days in advance and chill in the fridge - just gently reheat until soft enough to spread before assembling the cake.
8. NOW MAKE THE CAKE:.
9. Heat oven to 180C/160Cfan/gas 4. (356ºF).
10. Grease a 23cm (9") springform cake pan and line the base with parchment paper.
11. Melt chocolate, butter and milk in a large pan over a low heat, stirring until smooth.
12. Remove from heat, then beat in the sugar and vanilla.
13. Cool slightly.
14. Beat the egg yolks and creme fraiche together, then mix this into the chocolate mixture, followed by the flour and baking powder.
15. Whisk the egg whites in a clean bowl until stiff peaks form.
16. Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt.
17. Pour into the prepared pan and bake 40-50 mins until firm to touch.
18. Leave to cool for 20 mins, then remove from pan and finish cooling on wire rack.
19. FOR THE GANACHE:.
20. Heat the chocolate and cream together over a low heat until the chocolate has melted.
21. Pour into bowl to cool.
22. TO ASSEMBLE:.
23. Slice the cooled cake in half horizontally.
24. Sandwich together with some of your caramel - you may not need it all, but be generous in order to balance the bittersweet ganache topping.
25. Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and truffles, if you like.
Title: More Mice Ideas
Ingredients:
- 16 maraschino cherries
- 1 graham crackers
- 1
- 8
- 1
Instructions:
1. Just looking at the picture it is very simple to do.
2. Melt Almond bark over double boiler.
3. Dip cherry- attach the kiss- add the ears- cool- add eyes.
4. To make"traps", dip 1/4th graham cracker into almond bark-cool on wax paper-pipe on icing as shown- let set.
5. To attach mice dab a little icing or melted almond bark to the bottom of mouse, attach to trap.
6. Use your imagination to create your own colored mice/white mice on brown traps-brown mice on white traps etc.
7. Make as few or as many as you chose.
8. serving info not excact.
Title: Caramelised Figs With Spiced Yoghurt
Ingredients:
- 1 low-fat yogurt
- 1/4 roasted pistachios
- 1/4 ground nutmeg
- 1 caster sugar
- 6 fresh figs
- 1 honey
Instructions:
1. Combine yoghurt, nuts, nutmeg and sugar in a small bowl.
2. Halve the figs lengthways, brush the cut side with honey and cook the figs, cut-side down, uncovered, in a large, non-stick pan, for 5 minutes.
3. Turn the figs, and cook, uncovered, for 5 minutes or until lightly browned; and serve the figs with the spiced yoghurt.
Title: Rice Pudding With Dates
Ingredients:
- 2 white rice
- 15 pitted dates
- 2 low-fat milk
- 3 granulated sugar
Instructions:
1. Combine all the ingredients in a large suacepan, then cover & cook on low heat until dates are tender, about 15 to 20 minutes.
2. Serve warm or cold & ENJOY!
Title: Orange Butter Gems
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 1/2 flour
- 1/4 mace
- 1/4 salt
- 1 egg
- 2 orange zest
- 2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Sift flour and add mace and salt.
3. Add 1 cup of the flour to the butter mixture. Beat in egg orange zest and extract.
4. Add remaining flour mixture.
5. Put dough into a cookie press and form cookies on ungreased baking sheets.
6. Bake at 375 for 10 minutes or until lightly browned.
Title: Cherry Cobbler With Vanilla Custard Cream (Raw Vegan)
Ingredients:
- 3 frozen cherries
- 1/4 dates
- 1 lemon juice
- 1 cinnamon
- 1/2 pecans
- 1/2 dried shredded coconut
- 2 dates
- 1/4 salt
- 1 cayenne
- 1/2 coconut meat
- 1/2 vanilla bean
- 1 salt
- 1/2
- 1
Instructions:
1. To make the cobbler filling, blend 1/2 Cup of the cherries and the rest of the cobbler ingredients. Pour this mixture over the rest of the cherries in a bowl or casserole and stir to combine.
2. To make the topping, put all but the dates into a food processor and pulse until coarsely ground. Add the dates one at a time and process until the mixture just begins to stick together. Crumble this over the cherry mixture.
3. For the vanilla custard, place all of the ingredients in a Vita-Mix or high-speed blender and puree until completely smooth.
4. You could chill the cobbler for an hour or so to set, or just eat it as is. Serve at room temperature or warmed in a dehydrator with the custard poured over the top.
Title: Mulled Pears
Ingredients:
- 140 granulated sugar
- 300 red wine
- 1 clove
- 1/2 orange
- 1 lemon
- 6 cinnamon stick
- pears
Instructions:
1. Day before --
2. Put sugar, 300ml water and wine in a large pan. Add orange, lemon and cinnamon and bring to boil. Simmer for 10 minutes.
3. Remove orange, lemon and cinnamon and add pears. Simmer for 15 minutes Cover and stand overnight in a cool place.
4. On the day --
5. Remove pears and set aside. Bring liquid to boil and boil for about 20 mins until thick and syrupy.
6. To serve warm, add the pears now and cook for a further 2 minutes.
7. To serve cold allow syrup to cool and serve poured over pears.
Title: Coconut Meringue Fingers
Ingredients:
- 2 sugar
- 1/2 vanilla extract
- 1/2 coconut
- 2
Instructions:
1. Beat eggs, sugar and vanilla in double boiler until soft peaks form.
2. Remove from heat & continue to beat until the meringue is stiff and glossy.
3. Lightly fold in all but 2 tbsp coconut.
4. Cover 2 cookie sheets with parchment paper.
5. Spoon mixture into a pastry bag fitted with a #12 round tip.
6. Pipe out straight lines about 4 inches onto parchment paper.
7. Sprinkle remaining coconut onto the tips of the meringue tubes.
8. Bake at 250 degrees about 1 hour. Meringue will be crisp, dry, and still white on the outside. The centers will be slightly moist.
9. Carefully transfer the fingers to a wire rack to cool.
Title: Lemon Ginger Almond Upside-Down Cake
Ingredients:
- 2 lemons
- 3 unsalted butter
- 2/3 light brown sugar
- 1/2 gingerroot
- 1/2 butter
- 1 1/2 granulated sugar
- 1/3 egg
- 2/3 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 1/2 salt
- 1
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.
3. Coat 9"x9" cake pan with cooking spray.
4. Pour in melted butter, then arrange lemon slices in concentric pattern over butter.
5. Sprinkle with brown sugar & slivered almonds.
6. In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.
7. In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.
8. Add egg & extracts & beat until blended.
9. In another bowl sift or wisk together flour, baking powder, baking soda & salt.
10. Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.
11. Stir in almond mixture, then pour batter on top of lemons.
12. Bake 25-35 minutes until top is golden brown.
13. Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate.
Title: Brownie Ganache Torte
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 brown sugar
- 1 butter
- 1/4 heavy whipping cream
- 1/2 brewed coffee
- 1 butter
- 1 water
- 1
- 6
- 3
- 1/2
Instructions:
1. Crust:
2. Lightly butter bottom only 10-inch springform pan or spray with cooking spray.
3. In medium bowl, mix graham creacker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated.
4. Press in bottom of buttered pan.
5. Chcolate Layer:
6. In 1-quart saucepan, heat whipping cream over medium-low heat until hot.
7. Stir in liqueur.
8. With wire whisk, stir in chocolate chips until smooth.
9. Remove from heat.
10. Place 1/4 cup chocolate mixture in small microwaveable bowl; set aside for drizzle.
11. Pour and carefully spread remaining chocolate mixture over crust.
12. Freeze for 20 minutes.
13. Filling:
14. Heat oven to 325ºF.
15. In a large bowl, mix brownie mix, 6 Tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick).
16. In a small bowl, beat egg whites with electric mixer on high speed 1-2 minutes or until soft peaks form.
17. Add brownie mixture, beat with electric mixer on low speed just until well blended, about 30 seconds (batter will appear lumpy).
18. Remove crust from freezer.
19. Spread batter over chocolate layer.
20. Sprinkle almonds evenly over top.
21. Bake at 325ºF for 45-60 minutes or until center is puffed and set and edges are firm (middle will be soft).
22. DO NOT OVERBAKE.
23. Cool on wire rack 2 hours.
24. Run knife around side of pan; remove side.
25. Microwave reserved chocolate mixture on High for 10-15 seconds until desired drizzling consistency; drizzle over torte.
26. To serve at room temperature, cool an aditional hour.
27. Or refrigerate until serving time.
28. If desired, top individual servings with unsweetened whipped cream.
29. Now, sit down and enjoy with a cup of coffee!
30. *To toast chopped almonds, spread on cookie sheet; bake at 325ºF for 6-8 minutes, striing once, until golden brown. (This can be done while making the crust or chocolate layer).
Title: Flummery
Ingredients:
- 1 milk
- 3 sugar
- 1 farina
- 1 vanilla
- 1/2 salt
Instructions:
1. Put milk in double boiler and sprinkle sea moss into it, stirring well all the time
2. Heat slowly & stir often
3. When it boils up and looks white, add sugar, salt and flavoring.
4. Strain and turn into mold which has been dipped in cold water.
5. Takes 3 hours to harden.
6. Serve topped with cream and sugar, or fresh fruit.
Title: Apple-Nut Cinnamon Bundt Cake With Brown Sugar Glaze
Ingredients:
- 1 1/2 sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 vanilla
- 3 flour
- 3 baking soda
- 1 1/4 cinnamon
- 3 nutmeg
- 3/4 apples
- 4 walnuts
- 1 1/4 butter
- 1/3 light brown sugar
- 1/3 white sugar
- 1/3 vanilla
- 1/3
- 1
Instructions:
1. Set oven to 325 degrees.
2. Grease and flour a 12-cup bundt pan.
3. In a bowl using an electric mixer beat the oil with white and brown sugar until well blended (about 4 minutes).
4. Add in eggs and vanilla; beat until well combined.
5. In a small bowl combine the flour with baking soda, cinnamon and nutmeg; add to the sugar mixture; mix until combined.
6. Fold in the apples and nuts.
7. Transfer to the bundt pan and bake for about 1 hour and 30 minutes, or until the cake tests done.
8. Cool in pan for 20 minutes, then remove to wire rack.
9. To make glaze: In a heavy saucepan combine butter, brown sugar, white sugar and whipping cream; bring to a boil and simmer over medium heat stirring or whisking constantly for 1 minute.
10. Stir in the vanilla.
11. Drizzle the warm glaze over the cake.
Title: Lemon Lover's Layer Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 2 sugar
- 1 lemon zest
- 4 eggs
- 1 1/2 buttermilk
- 1 1/2 vanilla
- 1 heavy cream
- 2 confectioners' sugar
- 1/4
- 1
Instructions:
1. Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
2. Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
3. Beat eggs in 1 at a time, thoroughly.
4. With electric mixer on low, add flour mixture in thirds, alternating with buttermilk.
5. Add vanilla and beat until smooth.
6. Divide batter evenly between 2 buttered and floured 9 inch cake pans.
7. Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
8. Cool.
9. Removed cooled layers from pans.
10. Cut layers in half horizontally with a serrated knife.
11. Spread lemon curd evenly between the layers and stack on serving plate.
12. Whip cream and confectioner's sugar together.
13. Frost sides and top with whipped cream.
14. Cover top and sides with sliced almonds, if desired.
Title: Gloria's Lofthouse Sugar Cookies
Ingredients:
- 1 egg
- 1/4 margarine
- 1/2 mayonnaise
- 1 sugar
- 2 flour
Instructions:
1. With mixer on medium speed, combine the egg, margarine, mayonnaise, sugar and flour.
2. Divide into 24 pieces and roll into balls.
3. Place 2-inches apart on lightly greased baking sheets. Flatten each with the bottom of a glass dipped in sugar.
4. Bake at 375° for 10- 12 minutes, or until cookies are done.
5. Frost as desired.
Title: Amazing Banana Bread With Chocolate Chips and Walnuts
Ingredients:
- 2 flour
- 1 sugar
- 3 baking powder
- 1 vanilla pudding mix
- 1 French vanilla pudding mix
- 3 cinnamon
- 1 eggs
- 1/3 butter
- 5 -6 sour cream
- 1 bananas
- 1 walnuts
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degress.
2. In mixing bowl place all dry ingredients together. Sift lightly with a fork.
3. Add butter and begin to beat slowly, add eggs one at a time.
4. add vanilla and increase speed, making sure all dry ingredients are well mixed. Add sour cream and them mushed bananas.
5. Continue to mix well. I then added chips and nuts by hand. Folding them in gently and mixing carefully until well mixed. You may add more of either to your taste.
6. This should make enough batter for two large loaf pans. Fill each one about 2/3 full and cook for about 60 minutes or until top is golden brown and toothpick comes out clean.
Title: Dream Chocolate Italian Cream Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 white sugar
- 5 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/4 buttermilk
- 1 vanilla extract
- 1 pecans
- 1 cream cheese
- 1 butter
- 1 confectioners' sugar
- 1/2 pecans
- 1/4 vanilla extract
- 4
- 1
Instructions:
1. DIRECTIONS
2. tPreheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
3. tCream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
4. tSift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
5. tBeat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
6. tBake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
7. tTo Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Title: Almond Butter Cake With Buttercrunch Glaze
Ingredients:
- 1/3 butter
- 1/2 unsalted butter
- 1/4 sugar
- 1/4 light brown sugar
- 2 light corn syrup
- 1/2 cake flour
- 2 baking powder
- 3 salt
- 1 unsalted butter
- 1/8 sugar
- 1 1/4 eggs
- 2 vanilla
- 5 milk
- 1
- 1/8
- 1/2
Instructions:
1. For glaze:
2. Generously butter 12-cup bundt or tube pan.
3. Melt 1/3 cup butter in heavy small saucepan over medium heat.
4. Add almonds and stir 1 minute.
5. Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
6. Pour into prepared pan, distributing evenly.
7. Dust pan with breadcrumbs.
8. For cake:
9. Position rack in center of oven and preheat to 350 degrees.
10. Sift together flour, baking powder and salt.
11. Using electric mixer, beat butter until softened.
12. Gradually add sugar and beat until light and fluffy.
13. Beat in eggs, 1 at a time.
14. Blend in vanilla and almond extract.
15. Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
16. Pour batter into prepared pan.
17. Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
18. Invert onto rack and let cool to room temperature.
Title: Pumpkin Cake-Top Pudding
Ingredients:
- 1/2 butter
- 1/3 brown sugar
- 1 egg
- 2/3 canned pumpkin puree
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8 clove
- 1/4 raisins
- 1 brown sugar
- 1 butter
- 1 1/2 boiling water
- 1/2
Instructions:
1. Preheat oven to 350. Butter a 2 quart casserole dish.
2. Beat together butter and brown sugar. Add egg and pumpkin and mix together.
3. Sift together dry ingredients. Add to pumpkin mixture. Fold in raisins.
4. Spoon batter into buttered casserole dish.
5. Sauce: Sprinkle 1cup brown sugar over the batter. Dot with 1 tbsp butter. Mix orange juice and boiling water together and pour slowly over the batter. DO NOT MIX IN! Bake at 350 for 1 hour.
Title: New England Corn Pudding (Indian Pudding 1)
Ingredients:
- 3 milk
- 1 heavy cream
- 1/2 yellow cornmeal
- 1/2 light brown sugar
- 1/2 molasses
- 1 salt
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 ground ginger
- 4 eggs
- 4 unsalted butter
Instructions:
1. Preheat the oven to 325°F.
2. Lightly grease a 6 or 8 cup soufflé dish with butter.
3. In a medium-size saucepan over medium-low heat, scald the milk.
4. While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
5. Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
6. Remove it from the heat.
7. In a small bowl with a whisk, beat the eggs.
8. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
9. Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
10. Add the butter and stir until it melts.
11. Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
12. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
13. Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
14. Remove the pudding from the water bath and cool slightly.
15. Serve it warm with vanilla ice cream or heavy cream spooned over the top.
Title: Genoise
Ingredients:
- 4 eggs
- 8 caster sugar
- 8 flour
- 1/2 butter
Instructions:
1. Heat oven to 160 degrees C (gas mark 3).
2. Set a "bain-marie" of warm water over a low heat so that the water does not boil.
3. Break the eggs into a bowl, add the sugar and place in the bain-marie.
4. Beat with a wire whisk until double in volume and warm to the touch.
5. Remove from the bain-marie and beat until cold.
6. Beat in the sifted flour and when smooth pour into the buttered pan.
7. Place in oven and bake for 18 to 20 minutes before opening the oven door.
8. Test with a pointed knife blade which should come out clean.
9. Remove from the pan and cool on a wire rack.
Title: Robin K's Chocolate Mousse
Ingredients:
- 18 vanilla extract
- 2 heavy cream
- 1 eggs
- 2 powdered sugar
- 6 frozen raspberries
- 2 cornstarch
- 2 fresh lemon juice
- 1 kirsch
- 2
Instructions:
1. Melt the chocolate in the top of a double boiler over simmering water.
2. Add the vanilla and optional liqueur.
3. Cool to room temperature.
4. Whip the cream until medium stiff.
5. Separate four of the eggs; set the whites aside.
6. Combine the four egg yolks with the remaining two whole eggs in a large bowl.
7. Beat until thick and lemon colored.
8. Beat the four whites in a medium bowl.
9. Add the powdered sugar.
10. Beat until soft peaks form.
11. Add the chocolate to the beaten egg yolks.
12. Add the whipped cream to the chocolate mixture.
13. Fold in the egg whites.
14. Serve with raspberry sauce.
15. Raspberry Sauce: In a blender, puree the raspberries.
16. Press the pulp through a sieve into a saucepan.
17. Combine the cornstarch and lemon juice.
18. Add to the raspberry pulp.
19. Bring to a boil and cook until slightly thickened.
20. Add the Kirsch.
21. Chill before serving.