lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Butter Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 3/4 icing sugar
- 1/2 egg
- 3/4 all-purpose flour
- 1 baking soda
- 2 1/4 cream of tartar
- 1/2 sugar
- 1/2
Instructions:
1. In a bowl cream together the butter, oil, sugars and extract until light and fluffy.
2. Add in egg; beat well to combine.
3. In a small bowl mix together flour, baking soda and cream of tartar.
4. Add to the creamed mixture until combined.
5. Chill in the fridge for 3 or more hours.
6. Shape into small balls.
7. Roll the balls in sugar to coat well.
8. Set oven to 350 degrees.
9. Drop by teaspoonfuls onto a slightly greased cookie sheet.
10. Bake for 12-15 minutes.
11. Delicious!
Title: Sugarplums
Ingredients:
- 1/2 walnuts
- 1/2 golden raisin
- 1/4 dried cherries
- 1/4 sweetened coconut
- 1/4 vanilla
- 2 powdered sugar
- 1
- 1/2
Instructions:
1. Finely chop apricots, walnuts, raisins, cherries, and coconut in a food processor (or by hand using a sharp knife).
2. Add orange juice and vanilla and process for 5 seconds (or add fruit/nut combination to a bowl, then add liquids and stir).
3. Using your hands, form mixture into 1-inch balls.
4. Roll balls in powdered sugar and store in an airtight container in the refrigerator for up to 2 weeks.
5. Notes: Try using different dried fruits such as figs, prunes (dried plums), apples, cranberries, etc. Also, use any fruit juice if you prefer.
Title: Simply Delicious Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1 sugar
- 1 light brown sugar
- 1 quick-cooking oats
- 1 coconut
- 1 egg
- 1 vanilla extract
- 1 canola oil
- 1 margarine
- 1
- 3/4
Instructions:
1. Mix dry ingredients lightly, but well. Stir in liquid ingredients, stirring to blend well.
2. Form into balls about the size of a small walnut. Place balls on an ungreased cookie sheet and flatten with a fork.
3. Bake at 325° for about 8 minutes.
Title: Pumpkin Pie Pizza
Ingredients:
- 1 honey
- 1 cinnamon
- 1/4 pumpkin puree
- 1 peanut butter
- 3 egg
- 1 honey
- 1 confectioners' sugar
- 3 cinnamon
- 3/4 clove
- 1/4 nutmeg
- 1/4 pecans
- 1/2 brown sugar
- 2 miniature marshmallow
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease a cookie sheet.
2. Unroll crescent roll dough, but do not seperate the rolls. Lay the dough on the cookie sheet, pinch perferations together and press out the dough to about an 8"x13" rectangle.
3. Drizzle the 1 TBLS honey over all the dough(try not to go over the edge, it may cause sticking) and sprinkle with the 1/4 tsp cinnamon.
4. In a small bowl mix together all the ingredients except the pecans, brown sugar and marshmellows.
5. Spread the mixture over the dough going about 1/4 inch from the edge. Sprinkle with the pecans and brown sugar.
6. Bake for 10 minutes, remove from oven and top with the marshmellows. Bake for an additional 5 minutes or until the crust is very golden and the marshmellows are melted.
Title: Peanut Butter and Milk Chocolate Chip Tassies
Ingredients:
- 3/4 butter
- 1 cream cheese
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1 egg
- 2 butter
- 1/4 margarine
- 1/4 lemon juice
- 1 vanilla extract
- 1 shortening
- 2
Instructions:
1. Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
2. Cover; refrigerate about one hour or until dough is firm.
3. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
4. Heat oven to 350°F
5. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
6. Stir together milk chocolate chips and peanut butter chips.
7. Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
8. Evenly fill muffin cups with chip mixture.
9. Bake 20 to 25 minutes or until filling is set and lightly browned.
10. Cool completely; remove from pan to wire rack.
11. Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
12. Drizzle over tops of tassies.
Title: Orange Glow Bundt Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 orange zest
- 3 sugar
- 1 Tabasco sauce
- 1 confectioners' sugar
- 1/4
- 1
- 1 3/4
Instructions:
1. Preheat oven to 375 degrees. Butter 12 cup bundt pan.
2. Prepare cake:
3. With an electric mixer beat the cake mix with the water, oil and eggs, adding the orange zest to batter. Pour into prepared pan and bake 35-45 minutes or until tooth pick inserted in center comes out clean.
4. Meanwhile, make syrup:
5. Heat orange juice, sugar and Tabasco sauce in a medium saucepan. Bring to a boil and reduce heat; simmer uncovered for 5 minutes. Remove from heat, and reserve 1/4 cup of this syrup for glaze.
6. Remove cake from oven. With a wooden skewer, poke holes in cake in several places, without removing it from pan. Spoon the syrup evenly over cake. Cool cake in pan 10 minutes.
7. Carefully invert cake onto a wire rack to cool completely.
8. Combine reserved syrup and confectioner's sugar in a small bowl until smooth. Place cake on a platter and spoon glaze over cake to decorate. Garnish with orange peel curls, if desired.
Title: Gingered Mint Syrup for Fresh Fruit
Ingredients:
- 1/4 fresh lime juice
- 1/4 honey
- 1/2 fresh mint leaves
- 1 fresh ginger
- 5 berries
Instructions:
1. Whisk lime juice, honey and mint together.
2. Finely grate 1 tablespoon of the ginger (no need to peel) into a small bowl.
3. Squeeze the grated ginger with your fingers to extract the juice.
4. Add the ginger juice to the lime mixture and discard the pulp.
5. Pour over the fruit and toss. Let sit at least 15 min to allow flavours to blend.
Title: Java Pots De Crème
Ingredients:
- 1/2 sugar
- 1/2 egg
- 5 milk
- 1 instant espresso powder
- 2 vanilla
- 2 chocolate-covered coffee beans
- 1
- 6
Instructions:
1. In a small skillet cook 1/4 cup of the sugar over moderate heat, stirring with a fork, until it is melted and a golden caramel, add carefully 1/4 cup water and simmer the mixture, stirring, until the caramel is dissolved. Remove the skillet from the heat and stir in the chocolate until it is melted. In a bowl whisk the yolks and the whole egg with the remaining 1/4 cup sugar and add the chocolate mixture, whisking.
2. Whisk the scalded milk in a steady stream and add the espresso powder, vanilla, and a pinch of salt. Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six 2/3-cup pot de crème pots or ramekins.
3. Put the pots in a baking pan, add enough hot water to the pan to reach one third up the sides of the pots, and cover the pots with their lids or cover the pan tightly with foil.
4. Bake the custards in the middle of a preheated 300°F oven for 30 to 35 minutes, or until they are just set, let them cool completely, uncovered, and chill them, covered, for 3 hours, or until they are cold. The custards may be made 1 day in advance and kept covered and chilled.
5. Garnish each custard with a rosette of whipped cream and a chocolate coffee bean.
Title: Brownie Mix
Ingredients:
- 6 all-purpose flour
- 4 baking powder
- 4 salt
- 8 sugar
- 1 butter
- 1/8 margarine
- 2 eggs
- 1 vanilla extract
- 2 1/2
- 1/2
Instructions:
1. In a large bowl, combine flour, baking powder,salt, sugar, and cocoa. Stir with a wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 15 cups BROWNIE MIX.
2. Note: I put it into plastic storage bags and I put 2-1/2 cups of mix in each bag. One package makes an 8-inch pan of brownies or 16 brownies.
3. ---------------------------------.
4. Preheat oven to 350 degrees. Grease and flour an 8-inch-square pan. Combine melted butter or margerine, eggs, vanilla, and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Cut into 2-inch bars when cool. Makes 16 brownies.
5. Note: I sometimes add a little water to the batter if it looks too dry.
Title: Fig Cobbler
Ingredients:
- 5 -6 fresh figs
- 3/4 sugar
- 3 all-purpose flour
- butter
- margarine
Instructions:
1. Add the figs, sugar, and flour to a mixing bowl; mix to combine.
2. Spoon mixture into an 8-inch square baking pan; dot with butter.
3. Roll out pastry to 1/4 inch thickness on a lightly floured surface; cut into 9 x 1/2 inch strips; arrange strips of pastry in a lattice pattern.
4. Trim edges as needed.
5. Bake in a 375° oven fpr 45 minutes or until golden brown.
Title: Peanut Butter Brownie Cookies
Ingredients:
- 19 1/2 butter
- 1/4 margarine
- 4 cream cheese
- 1 egg
- 1 powdered sugar
- 1 creamy peanut butter
- 8
Instructions:
1. Heat oven to 350°F.
2. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
3. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
4. Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
5. Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
6. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Title: Broiled Grapefruit Halves
Ingredients:
- 1 grapefruit
- 1 Grand Marnier
- 2 candied ginger
- 1 rum
- 1 brown sugar
Instructions:
1. Preheat broiler.
2. If necessary, cut a small slice from the bottom of each grapefruit half to make sure it sits evenly.
3. Put halves in oven-proof dishes.
4. Mix Grand Marnier with ginger in a small bowl and spoon over one of the grapefruit halves.
5. Mix rum and brown sugar in another small bowl and spoon over the other half.
6. Run halves under the broiler for about 5 minutes until the brown lightly.
7. Turn once during the cooking.
8. Spoon over any excess liquid.
Title: Black Forest Bars (Diabetic)
Ingredients:
- 1 sour cherries
- 8 sugar substitute
- 2
Instructions:
1. Drain cherries very well.
2. Combine cake mix, cherries and sugar replacement in mixing bowl.
3. Stir to blend thoroughtly.
4. Spread batter in well-greased 9-inch pan.
5. Bake at 375 degrees for 20-25 minutes.
6. Cut into 1 X 1 1/2-inch bars.
7. Food Exhancge per serving: 1/4 STARCH/BREAD EXCHANGE.
Title: Cut out Cookies
Ingredients:
- 3 1/2 flour
- 2 sugar
- 1 1/2 cinnamon
- 1 1/4 butter
- 1 egg
- 1 vanilla
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350°.
2. Mix flour, baking soda, sugar and cinnamon.
3. Cut in butter with pastry blender until mixture resembles coarse meal.
4. Beat egg, egg yolk and vanilla and add to flour mixture.
5. Mix with hands to make a smooth dough.
6. Turn dough on lightly floured board and knead several times and form into ball.
7. Wrap in plastic and refrigerate for 1-2 hours.
8. Take half of dough and roll on lightly floured suface to 1/8" thick.
9. Bake at 350° for 8-10 minutes until lightly brown around edges.
10. Frost with favorite icing.
Title: No Bake Butter Ball Cookies
Ingredients:
- 2/3 butter
- 3/4 sugar
- 1 water
- 1/2 vanilla
- 2 rolled oats
- pecans
Instructions:
1. Beat butter until creamy.
2. Add sugar and beat well.
3. Add water, vanilla and oats.
4. Blend well and chill.
5. Shape dough into small balls.
6. Roll them into chopped nuts, colored sugar, chocolate or coconut.
7. Decorate with gumdrops, candied cherries, chocolate chips, red hots or pecans.
8. Store in the refrigerator.
Title: Raspberry Cupcakes
Ingredients:
- 3/4 graham cracker crumbs
- 1/4 pecans
- 3 butter
- 3/4 raspberries
- 1 cream cheese
- 10 1/2 sweetened condensed milk
- 1
Instructions:
1. Line a 12 cup muffin pan with paper cup liners.
2. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend.
3. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
4. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
5. Beat cream cheese until fluffy.
6. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended.
7. Fold in whipped topping.
8. Spoon evenly into baking cups.
9. Freeze for at least 5 hours.
10. When ready to serve, remove paper liners.
11. Invert cakes onto individual serving plates.
12. Drizzle remaining raspberry puree over cakes.
13. Garnish with a few whole raspberries.
14. Serve frozen.
Title: Homemade Angel Food Cake
Ingredients:
- 1 cake flour
- 1 confectioners' sugar
- 1 1/2 cream of tartar
- 1 salt
- 1 vanilla extract
- 1
Instructions:
1. Sift flour and confectioners' sugar together, twice, set aside.
2. In mixing bowl, beat egg whites, cream of tartar and salt on medium until soft peaks form, add vanilla.
3. Gradually beat in sugar, about 2 tblsp.
4. at a time, until stiff peaks form, scraping bowl occasionally, gradually fold in flour mixture, about 1/2 cup at a time.
5. Pour into ungreased 10 in.
6. tube pan, bake at 325 degrees for 50-60 mins.
7. or until lightly browned and entire top appears dry.
8. Immediately invert cake pan onto a wire rack, cool completely, about 1 hour.
Title: Espresso Creme Brulee
Ingredients:
- 2 milk
- 1 dry milk
- 3/4 sugar
- 3 vanilla extract
- 1 salt
- 1 sugar
- 4
- 1/4
Instructions:
1. Combine milk, espresso beans, dry milk, and 2 tbs sugar in a medium saucepan. Heat mixture over medium heat to 180°F or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat, cover and steep 30 minutes.
2. Preheat over to 300°F.
3. Strain mixture through a sieve into a bowl, discard solids. Stir in vanilla.
4. Combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
5. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins.
6. Place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.
7. Bake at 300°F for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
8. Sift 1 tbs sugar evenly over each custard.
9. Heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized. Serve immediately.
Title: Reese's Cupcakes
Ingredients:
- 1 1/2 baking powder
- 1 baking soda
- 1 brown sugar
- 1 cocoa powder
- 3 powdered sugar
- 1/2 salt
- 1 sugar
- 2 vanilla
- 1 1/2 all-purpose flour
- 4 eggs
- 1/2 peanut butter
- 2/3 butter
- 1/2 buttermilk
- 1 milk
- 1/2 butter
- 1 buttermilk
- 1 milk
- 1/2 milk
- 1 butter
- 1 buttermilk
- milk
Instructions:
1. Preheat oven to 350 degrees and line pans with cupcake liners, I used orange to really bring out the Reese's Pieces theme!
2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
6. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
7. Frost cooled cupcakes and top with Reese's Peanut Butter Cups! You can use the regular sized or the minis!
Title: Dipped Vanillas
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/4 vanilla extract
- 1 flour
- 1 cornstarch
- 2 shortening
- 2
- 1/2
Instructions:
1. In a mixing bowl, cream butter, ground almonds, sugar and vanilla.
2. Add flour and cornstarch.
3. Roll into 1-inch balls; shape into crescents.
4. Place on greased baking sheets.
5. Bake at 375 degrees Fahrenheit for 8 to 10 minutes or until lightly browned.
6. Cool completely on wire racks.
7. Melt semisweet chocolate and shortening in a microwave or double boiler; stir until smooth.
8. Dip one end of each crescent into chocolate; cool on waxed paper. Refrigerate for 30 minutes to firm the chocolate.
Title: Fenikia
Ingredients:
- 1 butter
- 1 water
- 1/2 brandy
- 1 eggs
- 2 flour
- 3 baking powder
- 2 1/2 cinnamon
- 1 ground cloves
- 1 walnuts
- 1 sugar
- 1/2 cinnamon
- 1 ground cloves
- 1 walnuts
Instructions:
1. Heat oil and butter over low heat until butter is melted and mixtureis hot.
2. Remove from heat and stir in water and brandy.
3. Cool.
4. Stir in beaten eggs.
5. Sift together flour and baking powder with the tablespoon each of cinnamon and cloves.
6. Add to liquid mixture to make a dough that is not too soft.
7. Add a little more flour if necessary.
8. With floured hands shape dough into ovals and indent lengthwise with thumbs.
9. Combine chopped walnuts with sugar anddash each cinnamon and cloves.
10. Put 1 tsp of this filling into the indentation in the dough and close dough over filling.
11. Place on cookie sheets and bake in a 400° oven for about 25 minutes or until golden brown.
12. Cool.
13. Dip cooled cookies into hot syrup and place on racks to drain.
14. Decorate with chopped walnuts.
Title: Strawberry Shortcake a la Treebeard's
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3 brown sugar
- 1/2 butter
- 4 granulated sugar
- 3/4 milk
- 1 strawberry
- 1/3 granulated sugar
- 1/2 vanilla extract
- 1 heavy whipping cream
- 1/4 confectioners' sugar
- 1/2 granulated sugar
- 1/4 vanilla
- 1/4 sour cream
Instructions:
1. Preheat oven to 450 degrees; grease a cookie sheet.
2. To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
3. Pour mixture into medium bowl.
4. With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
5. Scoop dough onto cookie sheet in 6 equal mounds.
6. Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
7. Bake 15 to 20 minutes or until golden brown.
8. Remove from oven; transfer to wire rack and cool.
9. To make Filling, in a medium bowl, mash one-half of berries.
10. Mix with granulated sugar and vanilla.
11. Refrigerate 1 hour.
12. To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
13. Add sour cream; beat until stiff peaks form.
14. Cut off tops of shortcakes; set aside.
15. Spoon Filling onto bottom of each shortcake.
16. Cover with Whipped Cream and remaining sliced strawberries; replace tops.
17. Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.
Title: Mirj's Chocolate Peanut Butter Profiteroles Especially for Karen
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 1 instant chocolate pudding mix
- 1 creamy peanut butter
- 1 1/2 dark chocolate
- 8 water
- 1/4
Instructions:
1. To make the profiteroles:.
2. Preheat the oven to 350 degrees F.
3. Line a flat baking pan with parchment paper.
4. Place the water and the butter in a small saucepan and bring to boil, making sure that the butter is melted.
5. Add the flour all at once, stirring constantly until a ball is formed.
6. Take the pan off the flame and transfer the dough to your mixing bowl.
7. Start the beaters going at slow speed, and just beat the dough for 30 seconds or so to cool it down.
8. Add the eggs one by one, making sure each one is incorporated before adding the next.
9. Transfer this goopey dough to a pastry bag fitted with a large fluted tip and pipe your profiteroles. Alternatively, you can just drop the dough on to the paper with a spoon.
10. Bake for approximately 40 minutes until done.
11. Remove from the oven and cool.
12. To make the chocolate peanut butter cream:.
13. Whip the cream until slightly stiff.
14. Add the instant chocolate pudding and keep beating.
15. Add the creamy peanut butter and continue beating until stiff and everything is incorporated.
16. Fill the profiteroles with the cream. You can either do this with your piping bag, or slice each profiterole in half and fill using a teaspoon or small knife.
17. Break the dark chocolate into small pieces, and place, together with the water, in a microsafe bowl.
18. Heat on high for 3 minutes, remove and stir until all melty and chocolaty.
19. Drizzle over the profiteroles.
20. Chill these babies in the fridge until ready to serve.
21. Stand back and accept your compliments gracefully.
Title: Pumpkin Pie Cake
Ingredients:
- 1 egg
- 1 margarine
- 1/2 pumpkin puree
- 1 eggs
- 3 white sugar
- 1/2 ground cinnamon
- 1 1/2 evaporated milk
- 2/3 margarine
- 1/4 brown sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
3. Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
4. Bake in the preheated oven for 50 minutes. Refrigerate overnight before serving.
Title: No-Bake Lemon Brulee
Ingredients:
- 2 1/2 heavy cream
- 2/3 lemon, zest of
- 2 powdered sugar
- 1
- 3
Instructions:
1. Add cream to a saucepan; add in the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved.
2. Bring to a boil and cook for 2-3 minutes, stirring frequently (don't let it curdle).
3. Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice.
4. Pour the lemon cream into 6 (3/4 cup) ramekins or custard cups and leave to cool, then chill in the refrigerator for 3-4 hours until set.
5. About 25 minutes before serving, sprinkle the tops of the desserts with powdered sugar.
6. Caramelize with a blowtorch then leave at room temperature.
7. Serve on small saucers with crisp cookies or orange segments.
Title: Lemon Panna Cotta with Blackberry Sauce
Ingredients:
- 1 vanilla bean
- 1 fresh lemon juice
- 1/2 unflavored gelatin
- 5 sugar
- 2 creme fraiche
- 1/2 lemons, rind of
- 1 frozen blackberries
- 2 golden brown sugar
- 3 creme de cassis
- 3
Instructions:
1. For panna cotta: Lightly oil six 3/4-cup ramekins or custard cups.
2. Mix milk and cream in heavy medium saucepan.
3. Scrape in seeds from vanilla bean; add bean.
4. Bring to simmer.
5. Remove from heat.
6. Cover; let steep 30 minutes.
7. Remove vanilla bean.
8. Pour lemon juice into small bowl; sprinkle gelatin over.
9. Let stand until gelatin softens, about 10 minutes.
10. Stir sugar and gelatin mixture into milk mixture.
11. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
12. Remove from heat.
13. Whisk in crème fraîche and lemon peel.
14. Divide among ramekins.
15. Cover; chill until set, at least 6 hours or overnight.
16. For sauce: Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender.
17. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
18. Discard solids in strainer.
19. Stir remaining blackberries into sauce.
20. (Can be made 1 day ahead. Cover and chill).
21. Run small knife around each panna cotta.
22. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
23. Place plate atop ramekin.
24. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
25. Serve with sauce.