lumicero/recipes-ing2inst huggingface dataset:
Title: St. Louis Style Gooey Butter Cake
Ingredients:
- 1/2 butter
- 18 eggs
- 3 cream cheese
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 4
Instructions:
1. Preheat oven to 350.
2. Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
3. Melt butter. I do this by heating the the microwave on low power for 30 seconds.
4. Empty cake mix into a large bowl.
5. Stir melted butter, along with ONE egg, into the cake mix.
6. PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
7. In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
8. Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
9. Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
10. Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
11. Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
12. Dust the top with confectioners’ sugar.
13. Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).
Title: Milky Way Melt S'more
Ingredients:
- 4 graham cracker
- 1 marshmallows
- 1
Instructions:
1. Distribute the Milky Way minis evenly on 1/2 of the graham cracker and melt.
2. Because the chocolate is thinner than the regular chocolate bar, you won't need to heat your s'more as long as usual.
3. Roast the marshmallow.
4. When the candy bar pieces are sufficiently gooey, remove the graham cracker from the heat source; add the roasted marshmallow and top with remaining graham cracker.
Title: Holiday Apple Pie
Ingredients:
- 1 sweet unsalted butter
- 2 tart baking apples
- 8 lemon juice
- 2 granulated sugar
- 1 all-purpose flour
- 1/4 apple pie spice
- 1 salt
- 1/8 water
- 1
Instructions:
1. Preheat oven to 425 F.
2. Place bottom layer of pie pastry into a 9" pie plate and set aside.
3. Cut up butter into small pieces and set aside in a small dish at room temperature.
4. Combine apple slices with lemon juice, sugar, flour, apple pie seasoning, and salt, mixing gently to combine well, but without crushing the apple slices.
5. Pour filling into pie plate.
6. Sprinkle the butter pieces over the top evenly.
7. Top pie with top layer of the pie pastry, crimping and sealing edges decoratively.
8. Combine egg yolk and water and brush over entire surface of the pie with a pastry brush.
9. Cut a few slits in the top crust to allow venting of steam.
10. Set a foil lined cookie sheet on the bottom rack of your oven and set the pie on the center rack of your oven (the extra pan will help catch any drips).
11. Bake for 15 minutes at 425F.
12. Lower the oven temperature to 350 F and bake another 40-45 minutes, or until the crust is golden brown and the filling is starting to bubble.
13. Let cool before slicing as this will be boiling hot when fresh from the oven (you may serve pie warm or cold).
14. NOTE: I check the pie about halfway through the baking process and if the crust edges are getting too brown, I set a pie ring on top; If you don't have a pie ring, you can make one using foil.
Title: Indian Rice Pudding With Cardamom and Rose Water
Ingredients:
- 3 cooked basmati rice
- 1 1/2 soymilk
- 1 1/2 unsweetened coconut milk
- 1/2 sugar
- 1/4 ground cardamom
- 1 salt
- 2 rose water
- 1/4 water
- 1
Instructions:
1. Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
2. Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
3. Stir, then taste and adjust seasoning in necessary.
4. Serve warm or refrigerate and serve cold.
Title: Cranberry Upside - Down Cake
Ingredients:
- 1 pineapple tidbits
- 1/2 water
- 1 butter
- 1 margarine
- 1/2 brown sugar
- 1 dried cranberries
- 3 walnuts
- 1/4 eggs
Instructions:
1. Drain pineapple, reserving juice.
2. Add water to juice to measure 1-1/4 cups; set aside.
3. Pour butter into a greased 13 X 9 X 2 inch baking dish.
4. Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
5. Top with pineapple.
6. Keep all fairly even.
7. In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
8. Beat on medium speed for 2 minutes.
9. Pour into prepared pan.
10. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
11. Cool for 10 minutes before inverting onto a large serving platter.
12. (Top will have an uneven appearance).
13. Cool down to room temperature.
14. Cover with plastic wrap until ready to serve.
Title: Classic Lemon Shortbread
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 lemon rind
- 1 all-purpose flour
- 2 yellow cornmeal
- 1/2 salt
- 1/4 butter
- 2 confectioners' sugar
- 1 1/2 lemon juice
- 2 - 2 1/2
Instructions:
1. Beat butter until fluffy in a large bowl.
2. Beat in sugar, egg, lemon extract and lemon rind.
3. Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
4. Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
5. Preheat oven to 350 degrees. Lightly grease cookie sheets.
6. Cut dough into 1/4 inch thick slices.
7. Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
8. Remove from pan and cool on wire racks.
9. For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
Title: Chocolate Mint Icebox Cake
Ingredients:
- 1 3/4 heavy whipping cream
- 1/4 sugar
- 3/4
- 1
Instructions:
1. To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
2. To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
3. With a small spatula or knife, cover the log with the remaining mint cream.
4. Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Title: Pina Colada Salad
Ingredients:
- 1 instant coconut cream pudding mix
- 1 flaked coconut
- 1/2 Cool Whip
- 1 cream cheese
- 3 white sugar
- 1/3
Instructions:
1. Mix crushed pineapple with juice, instant pudding and coconut.
2. Fold in Cool Whip.
3. Cream together cream cheese and sugar in separate bowl.
4. Then fold into other mixture; chill.
Title: Italian Easter Rice Pie
Ingredients:
- 4 eggs
- 12 cooked white rice
- 3 ricotta cheese
- 3 white sugar
- 3 orange zest
- 3 ground cinnamon
- 1/4
- 1
Instructions:
1. Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
2. In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
3. Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
4. Bake about 45 minutes or until filling is set in the middle (no longer giggling).
5. Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
Title: Swedish Strawberry Mint Soup
Ingredients:
- 3 strawberries
- 6 water
- 1 fresh ginger
- 6 lemongrass
- 4 -5 mint
- 2 sugar
- 1
Instructions:
1. Set aside 1/2 pint of the strawberries and thinly slice the rest.
2. Place the sliced strawberries in a large saucepan and add the water, orange juice, ginger, lemongrass, mint and sugar, and bring to a boil, stirring occasionally.
3. Reduce the heat to low and simmer for five minutes.
4. Remove from heat and set aside to steep for an hour.
5. After steeping, strain the strawberry mixture through a fine sieve, mashing the strawberries to get the maximum strained liquid.
6. Discard the solids.
7. Cover and refrigerate the liquid--your strawberry soup--until well chilled--at least two hours.
8. Meanwhile, cut the reserved 1/2 pint of strawberries into 1/4" dice, place in a small bowl, cover and refrigerate.
9. When ready to serve, place a small mound of diced strawberries in the center of each shallow soup plate or bowl, pour the chilled soup around the berries and serve.
10. Note 1: You can, if you wish, serve this with a scoop of vanilla ice cream.
11. Note 2: You can combine 1/2 cup of the soup with 1/2 cup of champagne for a lovely summer cocktail or with 1/2 cup of sparkling water for a non-alcoholic version.
Title: Cranberry Apple Salad
Ingredients:
- 12 cranberries
- 1 heavy whipping cream
- 1 sugar
- 8 walnuts
- 1 fuji apple
- 1/4 powdered sugar
Instructions:
1. Take the bag of cranberries and coursely chop in food processor or blender.
2. pour the cup of sugar over the cranberries mix well.
3. set aside overnight to sweeten the cranberries in the fridge.
4. the next day take the cream and add the powdered sugar an beat to hard peaks are formed.
5. set aside the whipped cream and peel and dice the apple.
6. add the apple to the cream, add the walnuts to the cream.
7. fold in the sweetened cranberries
8. set in fridge for 30 minutes for flavors to meld.
Title: Orange Strawberry Shortcake
Ingredients:
- 2 strawberries
- 2 mandarin oranges
- 1/2 sugar
- 1 1/2 triple sec
- 2 Bisquick baking mix
- 1 sugar
- 1 1/2 cinnamon
- 2/3 milk
- 2 powdered sugar
- 1/2 sour cream
- 1/4
Instructions:
1. Combine strawberries, oranges, sugar and triple sec, stir.
2. Cover and chill 2 hours.
3. Combine Bisquick mix, sugar, cinnamon and milk.
4. Stir until moistened. knead 4 or 5 times on floured surface.
5. Place on greased baking sheet. press into a 7 x 3/4-inch round.
6. Bake at 425°F for 15 minutes or until done. Cool on wire rack.
7. Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
8. Split biscuit round in half horizontally.
9. Place bottom half on a serving dish. Drain fruit, reserving liquid.
10. Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
11. Spoon half of whipped cream mixture over fruit. Add top biscuit.
12. Top with remaining fruit and whipped cream.
Title: Poppy-Seed Cake - Valmuefrøkage
Ingredients:
- 1/2 poppy seed
- 1 milk
- 1 vanilla extract
- 3/4 butter
- 1 1/2 sugar
- 2 flour
- 2 baking powder
- 1/2 salt
- 4 sugar
- 4 cornstarch
- 3/4 milk
- 2 salt
- 1 1/2 hazelnuts
- 1/4 vanilla
- 1/2 powdered sugar
- 1 rum
- 1 water
- 3 hazelnuts
- 1
- 1/2
Instructions:
1. Soak poopy seeds in the milk and vanilla overnight.
2. Cream butter until soft. Add the sugar gradually and cream well.
3. Sift the flour, baking powder and salt together.
4. Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
5. Whip the egg whites until stiff and fold into mixture.
6. Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
7. Let cool a little in the pans before turning out onto racks.
8. If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
9. Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
10. Stir constantly to keep the mixture from scorching.
11. Grind nuts and add to cooked mixture with vanilla.
12. Mix well, and spread between layers.
13. Top the cake as follows:
14. Stir the sugar with the rum until smooth. Add the water and beat well.
15. Ice the sides and top of the cake. Sprinkle the ground nuts over the top.
Title: Caramel Peach Cake
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 1 egg
- 1 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 ground allspice
- 1/2 low-fat sour cream
- 3/4 vanilla extract
- 3 margarine
- 3/4 brown sugar
- 1/4 skim milk
- 2 powdered sugar
- 2 vanilla extract
- 1
- 1/2
- 1/4
Instructions:
1. Beat ¼ c margarine at medium speed with an electric mixer until creamy; gradually add ½ c sugar, beating well. Add egg, and beat until well blended.
2. Combine flour, baking powder, soda and allspice; stir well. Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in peaches, almonds, ¾ tsp vanilla extract and almond extract.
3. Pour batter into a 6-cup nonstick bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cake cool completely on wire rack.
4. Melt 2 Tbsp margarine in small saucepan. Add brown sugar and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat; add milk, stirring well.
5. Add powdered sugar and ¼ tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. Drizzle powdered sugar mixture over cooled cake.
Title: Chocolate Refrigerator Cookies
Ingredients:
- 2 flour
- 3 baking powder
- 3 salt
- 2 shortening
- 1/2 vanilla
- 3 brown sugar
- 1 eggs
- 2
- 1
Instructions:
1. Melt over hot water the chocolate.
2. Sift the flour, baking powder and salt together and set aside.
3. Combine the shortening and vanilla and beat till creamy.
4. Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
5. Add the flour mixture, melted chocolate and nuts, if using, and mix well.
6. Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
7. Preheat oven to 375°F
8. Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
9. Bake at 375 F for 6-8 minutes.
Title: James Martin's Russian Sharlotka (Apple Sponge)
Ingredients:
- 8 caster sugar
- 5 plain flour
- 3 plain flour
- 1 eggs
- 3 butter
- granny smith apples
Instructions:
1. Preheat the oven to 350.
2. Place the caster sugar, flour and eggs into a bowl and whisk together to make a thick smooth batter.
3. Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
4. Spoon the batter mixture over the top and transfer to the oven to bake for 30-40 minutes. (To check if the sponge is ready, insert a skewer into the top of the sponge, if it comes out sticky, return to the oven to cook for another 5 minutes.).
Title: Peanut Butter Krispies for Dogs
Ingredients:
- 2 eggs
- 1 peanut butter
- 1 carrot
- 3/4 oats
- 1 milk
- 1/2 whole wheat flour
- 1/4
- 2
- 2 1/2
Instructions:
1. Mix all ingredients well (EXCEPT the flour) in a mixer that has a dough hook.
2. Gradually add flour, mixing well, until dough is stiff enough to handle and can be rolled into little balls without it sticking to your hands.
3. Have oven racks in middle and upper positions.
4. Use non stick pans preferably Use one large cookie sheet, and one small sheet.
5. preheat oven to 250 f Roll into little balls, place on sheets Place in oven on separate racks After 45 minutes, take pans out dump all balls onto large cookie sheet and toss them around.
6. Place back in oven on top rack.
7. Toss around about every 45 minutes for a total cooking time of approx 3 hours.
8. to test for doneness, take one out, let cool completely, give to dog and see if it"crunches", if so then its done!
Title: No-Bake Chocolate Delights
Ingredients:
- 125 butter
- 2 caster sugar
- 1/2 water
- 2 cocoa powder
- 3 crunchy peanut butter
- 1 white chocolate chips
- 125
Instructions:
1. Line 2 baking trays with non-stick baking paper.
2. Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.
3. Bring to the boil, then reduce heat and simmer for one minute.
4. Remove from heat & stir in the coconut and the peanut butter.
5. Drop tablespoon sized blobs of the mixture onto the lined trays and put the trays in the fridge for 2-3 hours or until firm.
6. Place the white chocolate in a medium heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water).
7. Use a metal spoon to stir until the chocolate melts and is smooth.
8. Dip a fork into the melted chocolate and drizzle over the delights.
Title: Crystal Glaze
Ingredients:
- 1/3 light corn syrup
- 2 brandy
Instructions:
1. Mix all ingredients in a small saucepan until bubbly, stirring often.
2. Pour over fruit cakes when ready to give as gifts or when ready to serve.
Title: Jello and Cool Whip Frosting
Ingredients:
- 3 Jello gelatin
- 3/4 boiling water
- 1 cold water
- 8 Cool Whip
Instructions:
1. Make jello as directed on package except using 3/4 cup boiling water instead of 1 cup so the jello is a little thicker.
2. After jello is set, beat with mixer until there are small pieces. Add cool whip and beat until completely mixed. Spread on angel food cake. Keep refrigerated until time to serve.
Title: Low Fat Vegan Carrot Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 ground flax seeds
- 2 baking soda
- 2 cinnamon
- 1 baking powder
- 1 salt
- 3/4 light brown sugar
- 3/4 white sugar
- 3 pumpkin puree
- 1 pumpkin pie filling
- 1 vanilla extract
- 2 unsweetened applesauce
- carrots
- raisins
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
3. In a large bowl, mix sugar and pumpkin until creamy.
4. Add vanilla, then add applesauce and carrots.
5. Mix wet and dry ingredients together and add raisins if using.
6. Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
7. Bake for 40 - 45 minutes or until toothpick comes out clean.
8. Cool adequately if frosting or adding topping**.
9. *To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
10. ** For a nice low-fat topping I put crushed pineapple on top.
Title: Apple Fritters
Ingredients:
- 1 all-purpose flour
- 1 egg
- 1 cold water
- 1 apple
- 1 1/2 granulated sugar
- 1/2
Instructions:
1. Place the flour, egg and one third of the water in a bowl and mix vigorously with a whisk.
2. The mixture will be fairly thick.
3. When smooth, add the remaining water and mix again until the water is incorporated and the batter is thin and smooth.
4. Stir the apple sticks into the batter.
5. Heat the oil to 375* in a large heavy skillet.
6. Pour about 1/3 cup of the batter into the pan for each fritter, making 4 or 5 at a time.
7. Using forks, spread the batter out so each fritter is no more than 1/2 inch thick.
8. Cook for about 3 minutes on each side, until brown and crisp.
9. Drain the fritters on paper towels and transfer to a plate.
10. Sprinkle with sugar.
Title: Spicy Marble Cake
Ingredients:
- 1 white sugar
- 1/2 shortening
- 2 molasses
- 1/2 cold water
- 1 flour
- 2 baking soda
- 1 clove
- 1 cinnamon
- 1 nutmeg
- 1/2 salt
- 1/2 white sugar
- 1 shortening
- 1/2 milk
- 2 flour
- 1 cream of tartar
- 2 baking soda
- 1
Instructions:
1. Mix ingredients for each sectrion separately.
2. For both sections, cream shortening with sugar. Beat in egg whites for white section and egg yolks and molasses for the dark section. Mix dry ingredients for both and add alternately with milk for white section and water for dark section. Place batters in 9x13 pan by tablespoons in checkerboard fashion. Marble with a knife.
3. Cook at 300F for approximately 45 minutes.
Title: Blackberry Upside-Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1 1/2 lemon zest
- 1/4 walnuts
- 3 fresh blackberries
- 1 all-purpose flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1 egg
- 1/2 milk
- 1/4 butter
- 1/4 lemon zest
- 1 fresh lemon juice
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
3. Stir in brown sugar until blended. Remove from heat.
4. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
5. Arrange the blackberries in an even layer over the nuts; set aside.
6. In a large bowl, combine flour, sugar, baking powder, and salt.
7. Add egg, milk, and butter; beat 2 minutes.
8. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
9. Pour over blackberries in frying pan, spreading evenly.
10. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
11. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
12. Serve warm.
Title: Strawberry Brandy Chocolate Cake
Ingredients:
- 20 frozen strawberries
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1/2 milk
- 1/2 vanilla extract
- 2 brandy
- 1/2 brandy
- 1 strawberry puree
- 1/4 chocolate chips
- 1
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. Butter 8 eight oz. ramekins and coat with cocoa powder.
3. Place ramekins on cookie sheet covered with parchment paper.
4. In glass bowl, defrost strawberries in microwave.
5. Strain into another bowl and gently press out juice through fine strainer – keep pulp.
6. Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
7. Place liquid and pulp into food processor and blend mixture.
8. Resulting content should be approximately 1 ¼ cup of puree.
9. In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
10. Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
11. Fill ramekins ¾ full. The cakes will overflow while baking.
12. Bake 35 to 40 minutes.
13. While ramekins are baking, prepare whipped cream and ganache.
14. For the whipped cream, mix remaining puree with 2T sugar.
15. In a separate bowl, whip 1 cup cream until it forms soft mounds.
16. Add the sweetened puree to cream and whip until stiff peaks can be formed.
17. Refrigerate strawberry whipped cream.
18. For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
19. Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
20. Remove and stir until all chips are almost completely melted.
21. Pour cream over melted chocolate chips and stir until smooth.
22. Add 1 T brandy and mix until incorporated.
23. To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
24. Top with a mound of strawberry whipped cream.
25. Enjoy!
Title: Irish Coffee Mousse
Ingredients:
- 1/2 milk
- 5 sugar
- 125 gelatin
- 12 coffee
- 150
- 50
- 20
Instructions:
1. Mix the yolks sugar and milk in a bowl.
2. Cook it on double boiler until the mixture coats the spoon.
3. Mix the the gelatin in cold water and heat it to get rid of the froth and impurities collecting on the top.
4. Cool and add to the egg mixture.
5. Chill on ice. Stir till it starts to set on the sides of the bowl.
6. Add the coffee decoction and whiskey, fold in the cream.
7. Pour into wine glass; chill for 45 minutes.
8. Serve with cream rosette, a cherry and chocolate triangles.