lumicero/recipes-ing2inst huggingface dataset:
Title: Ohio River Bottom Sludge Cake
Ingredients:
- 1 flour
- 2/3 sugar
- 3 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 3 vanilla
- 1 brown sugar
- 1/2 white sugar
- 1/4 vanilla
- 3 salt
- 1 boiling water
- 1/4
- 1 1/4
Instructions:
1. Preheat oven to 350.
2. Sift the dry ingredients from the first list together.
3. Add the liquid items from the first list and blend well.
4. Pour the mixture in the an 8-inch square greased glass baking dish (a 9x7 pan works just as well).
5. Combine ingredients from the second list and sprinkle over the cake mixture.
6. Pour the boiling water over everything but do not stir!
7. Bake for 40 minutes.
8. A fudgy crust will form on top and a thick sauce forms underneath.
9. Let it stand for 15 minutes before serving.
10. Goes great with some ice cream on the side!
Title: Pio Quinto
Ingredients:
- 1 walnuts
- 1 dark rum
- 1/2 eggs
- 4 water
- 1/2 vanilla instant pudding mix
- 1/2 butter
- 1 white sugar
- 1/4 water
- 1/2 dark rum
- 1/8
- 1/4
Instructions:
1. Preheat oven to 325º F.
2. Grease and flour one 10 inch tube or Bundt pan.
3. Sprinkle walnuts over the bottom of the pan.
4. Mix the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding.
5. Pour batter over nuts.
6. Bake at 325º F for 1 hour.
7. Cool, invert on a serving plate and prick the top.
8. TO MAKE THE GLAZE:.
9. Melt the butter in a saucepan.
10. Stir in 1/8 cup water and sugar.
11. Boil for 5 minutes, stirring constantly.
12. Remove mixture from heat and stir in rum.
13. Drizzle and smooth glaze evenly over the top and sides of cake.
14. Enjoy!
Title: Sea Salt Caramel Cake
Ingredients:
- 1 salted butter
- 2 granulated sugar
- 3 eggs
- 2 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1 1/2 whole buttermilk
- 1 vanilla extract
- 1 unsalted butter
- 1 light brown sugar
- 1 dark brown sugar
- 1/2 heavy cream
- 4 powdered sugar
- 2 vanilla extract
- 1/2 fine sea salt
- 1 sea salt
Instructions:
1. Prepare the Cake Layers: Preheat oven to 350°F Beat salted butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together flour, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Stir in vanilla extract.
2. Pour batter into 3 greased (with vegetable shortening) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 24 minutes. Cool in pans on wire racks 10 minutes. Transfer from pans to wire racks. Cool completely, about 1 hour.
3. Prepare the Caramel Frosting: Bring unsalted butter and both brown sugars to a boil in a 3 1/2-quart saucepan over medium, whisking constantly. Whisk in heavy cream, and return to a boil. Remove from heat. Pour mixture into the bowl of a heavy-duty electric stand mixer fitted with the whisk attachment. With mixer running on medium speed, gradually add powdered sugar, vanilla extract, and fine sea salt. Beat until thickened and spreadable, 8 to 10 minutes. (If it becomes too thick, beat in 1 to 2 teaspoons hot water.).
4. Assemble the cake: Spread frosting between layers and on top and sides of cake. Sprinkle top of cake with flaky sea salt.
Title: Sweet Fruit Dip
Ingredients:
- 4 cream cheese
- 1 whole berry cranberry sauce
- 1 Cool Whip Topping
Instructions:
1. Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended.
2. Gently stir in whipped topping.
3. Refrigerate at least 1 hour or until ready to serve.
4. Serve with strawberries, red and green apple slices, pineapple and/or kiwi cut into bite sized pieces for dipping. Or with your own choices of fruit.
Title: Chocolate Cherry Cake
Ingredients:
- 1 flour
- 1/2 flour
- 2 salt
- 3/4 baking powder
- 2 maraschino cherries
- 1 butter
- 1/2 sugar
- 1 1/2 eggs
- 2 evaporated milk
- 4 confectioners' sugar
- 1 1/3 pure vanilla extract
- 1/4 heavy cream
- 1/4
- 1
- 2
Instructions:
1. Preheat oven to 350F Combine flour and cocoa.
2. Grease 2 9<U+0094> cake pans and dust with mixture.
3. Sift flour, salt and baking powder.
4. Set aside Drain and chop cherries<U+0085> Keep juice.
5. Set both aside.
6. Cream butter and then gradually add sugar.
7. Beat until fluffy.
8. Add eggs, chocolate, milk and cherry juice.
9. Beat until smooth.
10. Blend in flour mixture and stir.
11. Add cherries and stir.
12. Bake 25-30 minutes Remove from oven and let set for 5-8 minutes.
13. Remove from pans and cool on racks Split cakes in two.
14. Layer and frost w/ chocolate whipped cream.
Title: Chocolate Cheese Trifle
Ingredients:
- 1 eggs
- 3 water
- 1/2 ricotta cheese
- 1 1/3 vanilla instant pudding mix
- 1/2 powdered sugar
- 32 bananas
- 1 strawberry
- 1/2 mangoes
- 1/2 blueberries
- 1/4 raspberries
- 3
- 1
- 2
- 1
- 1/8
Instructions:
1. Pour 1/2 cup buttershots on cooled cake layers set aside.
2. Cheese filling-.
3. In a food processor blend ricotta cheese with metal blade till creamy.
4. add chips,1/4 cup buttershots,pudding and sugar blend till throughly mixed in.
5. Mix the fruit together gently except for 8 strawberries.
6. I layered this in a tupperware cake carrier.
7. Using the top as the base.
8. But you can use a pretty trifle dish.
9. Start with 1 layer cake broken and placed on bottom of dish.
10. The cake won`t fill in completely.
11. Scoop 1/3 of the cheese mixture onto cake.
12. Layer 1/2 of the fruit mixture.
13. Repeat-.
14. Second layer of broken cake and 1/3 cream then 1/2 of the fruit.
15. Top with third layer of broken cake the last of the cream and place the strawberries in a sun pattern on top in 8 rows.
16. Brush with jam.
17. Chill cake for 2-24 hours.
Title: Delicious Bread Pudding
Ingredients:
- 1 milk
- 4 eggs
- 1 sugar
- 5 butter
- 1 1/2 margarine
- 1/2 orange zest
- 1 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1/4 raisins
- 1/2 - 1 sugar
- 1/2 water
- 1/4 cinnamon
- 1 butter
- 1/4 margarine
Instructions:
1. Preheat oven to 400 degrees F.
2. Butter a 9x13-inch baking dish.
3. In a large bowl, combine bread, milk and cream. Chop with two knives to combine well. Let stand 10 minutes.
4. Stir in eggs, sugar, melted butter, orange peel, vanilla, cinnamon (1/2 teaspoon), nutmeg and raisins (if using).
5. Pour into prepared pan.
6. To make topping: combine sugar (1/2 cup), water and cinnamon (1 teaspoon) in a small bowl.
7. Sprinkle over bread pudding mixture and dot with butter.
8. Bake for 30-40 minutes or until tester comes out clean (I use a knife to test for doneness).
9. Cool in pan on rack and cut into squares to serve.
10. Delicious topped with whipped cream.
Title: Blueberry Muffin Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 sugar
- 1 eggs
- 3 milk
- 1/2 blueberries
- 1 -2 baking powder
- 2 salt
- 1/2 vanilla
- 1 blueberries
Instructions:
1. Preheat oven to 375 degrees.
2. Rinse and dry blueberries, and lightly coat with 1 Tablespoon of the pre-measured flour, to keep berries from sinking to bottom of cupcakes (or coat lightly with confectioner's powdered sugar, instead, to sweeten the berries, if preferred.).
3. With a mixer in a large bowl: cream together the Crisco and Sugar.
4. Add Eggs and mix well.
5. In a separate bowl: sift together Flour, Baking Powder, and salt.
6. Mix vanilla into the milk.
7. Gradually add dry ingredients to egg mixture, alternating with milk and vanilla mixture, until well blended, and stir in blueberries.
8. Fill greased or lined muffin cups 3/4 full, and sprinkle tops of batter lightly with granulated sugar, if desired.
9. Bake for 15-20 minutes, or until cupcakes are lightly browned and spring back when touched, or a toothpick inserted comes out clean.
10. Note: You can crush some of the blueberries before adding to the batter, if you would prefer cupcakes with a blueberry color-tint.
Title: Orange Sugar Cookies
Ingredients:
- 1/3 shortening
- 3/4 sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 milk
- 3
Instructions:
1. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add egg, and beat.
3. Add vanilla and orange rind; mix well.
4. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, and mix well.
5. Roll dough to 1/8-inch thickness on a lightly floured surface.
6. Cut with a 3-inch cookie cutter, and place on lightly greased cookie sheets.
7. Sprinkle with sugar crystals.
8. Bake at 375* for 7 to 8 minutes or until lightly browned.
9. Cool on wire racks.
10. Yield: abut 5 dozen.
Title: Feather Spice Cake With Orleans Frosting
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 mace
- 3/4 milk
- 1/4 clove
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/3 sorghum
- 2 water
- 5 sugar
- 1 1/2 sorghum
- 1 vanilla
- 1/2 chocolate
- 1/8 cream of tartar
Instructions:
1. sift flour, baking powder, salt, cinnamon and mace together three times. cream butter, thoroughly; add sugar gradually, continuing to cream until light and fluffy --
2. add eggs, one at a time, beating well after each addition.
3. add sorghum and blend.
4. add flour mixture alternately with milk, ending with flour.
5. bake in 2 greased layer pans in a a moderate oven 375* for 25-30 minutes or until done.
6. remove from pans after 10 minutes, cool on wire racks.
7. put layers together with Orleans frostign.
8. to make ORLEANS FROSTING:.
9. place egg whites, sugar, water, sorghum and cream of tartar in top of double boiler.
10. beat immediately on high speed until mixture will hold a peak (5-6 minutes).
11. remove from heat, add vanilla and continue beating until thick enough to spread.
12. spread frosting on cake.making swirls in top.
13. sprinkle decorettes around edge to make an attractive border.
Title: Cinnamon Roll Cookies
Ingredients:
- 4 sugar
- 1 cinnamon
- 1 butter flavor shortening
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 ground cinnamon
Instructions:
1. For cinnamon mix:.
2. Combine sugar and cinnamon.
3. For cookie dough:.
4. Cream shortning and sugar in large bowl. Blend in vanilla and eggs.
5. In a small bowl, combine flour, baking powder, salt, and 1 tsp cinnamon. add to creamed mix and beat well.
6. Turn dough onto a sheet of waxed paper. Spread dough into a 9 by 6-inch rectangle. Sprinkle 4 tbsp cinnamon mix. Roll up jelly roll style into a log. Dust log with remaining sugar. Wrap tightly in plastic wrap. Refrigerate 4 hours or overnight.
7. Heat oven to 375. Spray cookie sheets with pam spray.
8. Slice dough 1/4 inch thick. Bake for 8 minutes.
Title: Simple Strawberry Cake
Ingredients:
- 1 fresh strawberries
- 3/4 sugar
- 1 gelatin
- 1 1/2 mini marshmallows
- 1 eggs
- 2 water
- 1 1/4 canola oil
- 2
Instructions:
1. Toss berries with sugar. Place in bottom of a 9x13 baking dish.
2. Sprinkle gelatin over berries.
3. Sprinkle marshmallows in pan.
4. Combine eggs, cake mix, water and oil. Beat with electric mixer 2 minutes. Pour evenly in pan.
5. Bake at 350 for 30-35 minutes.
6. Let cool, and invert pan onto serving platter.
Title: Best Sugar Cookies
Ingredients:
- 2/3 granulated sugar
- 3/4 vanilla
- 1/2 egg
- 1 evaporated milk
- 4 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4
Instructions:
1. Cream together the Crisco and sugar.
2. Add vanilla, egg, and evaporated milk; mix well.
3. Add the flour, baking powder, and salt; mix well.
4. Cover the dough and chill for 1 hour.
5. Roll out and use your favorite cookie cutters.
6. Bake at 375° on a greased cookie sheet for 6-8 minutes or until bottoms are lightly browned.
Title: Sweet Italian Taralli Cookies (Gluten Free & Paleo)
Ingredients:
- 140 cassava
- 50 flour
- 30 coconut flakes
- 85 coconut milk
- 90 applesauce
- 30 coconut oil
- 2 lemon juice
- 1/2 vanilla extract
- 10 honey
Instructions:
1. Preheat the oven to 350°F.
2. Combine all ingredients in a bowl and mix well.
3. Knead with your hands for a few minutes then take off pieces of dough (the size of a tablespoon will suffice) and give them a ring shape with your hands.
4. When you formed all your taralli, place them on a baking pan lined with parchment paper and bake them for 25 minutes.
5. Enjoy!
Title: Cocoa Blocks
Ingredients:
- 1/2 heavy cream
- 14 sweetened condensed milk
- 3 chocolate chips
- 3/4
- 36
Instructions:
1. Line an 8" x 8" pan with parchment paper or aluminum foil.
2. Heat the cream and condensed milk over low heat until steaming.
3. Remove from the heat and add the chocolate; allow it to gently melt.
4. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
5. Whisk vigorously until the mixture is thick and shiny.
6. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
7. Pour the chocolate mixture into the pan; shake the pan gently to level.
8. Sprinkle with cocoa, if desired.
9. Set aside overnight to slowly set up.
10. Run a knife around the edge of the pan and turn out onto a clean cutting surface.
11. Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
12. Stick a wooden stick into the center of each block.
13. Roll in cocoa or crushed peppermint candy, if desired.
14. Wrap in waxed paper, parchment, or plastic wrap to store.
Title: Cafe Au Lait Parfait
Ingredients:
- 2 unflavored gelatin
- 3/4 fat-free evaporated milk
- 1 1/2 brewed coffee
- 1/2 sugar
- 1/4 vanilla
- 1 1/2 Cool Whip Lite
- 1 1/4
- 1
Instructions:
1. Sprinkle gelatine over milk in blender container; let stand 1 minute.
2. Add coffee; cover. Blend on low speed 2 minutes or until gelatine is completely dissolved. Add sugar, cocoa and vanilla; cover. Blend on high speed until well blended. Add ice cubes, 1 at a time, covering and blending on high speed after each addition until ice is melted. Pour evenly into 6 parfait glasses.
3. Refrigerate 2 hours or until set. Top with whipped topping just before serving.
Title: Apple Clafouti Pie With Dried Cherries
Ingredients:
- 1/2 dried cherries
- 1/2 apple brandy
- 4 jonagold apples
- 1/3 brown sugar
- 3 unsalted butter
- 1 fresh lemon juice
- 1/2 vanilla bean
- 4 unsalted butter
- 3 eggs
- 1 half-and-half
- 2/3 all-purpose flour
- 1/2 sugar
- 1 vanilla extract
- 1/2 salt
Instructions:
1. Preheat oven to 400°.
2. Combine cherries and liqueur in a small bowl; set aside to plump, 15-30 minutes.
3. Strain cherries, reserving liquid; set both aside.
4. Cook apples, brown sugar, 3 tablespoons butter, lemon juice, vanilla seeds, and reserved liqueur in a skillet over medium heat, until apples soften, 7-10 minutes.
5. Brush 9-inch deep dish pie plate with 1 tablespoon melted butter; heat in oven while blending batter.
6. Blend first 7 ingredients for batter until smooth and frothy; set aside.
7. Pour half the batter into heated pie plate.
8. Layer half the apples, (reserving apple juices) on top of batter followed by half the cherries.
9. Repeat layering with remaining apples and cherries.
10. Top with remaining batter and sprinkle with cinnamon and sugar; bake until golden and set in the center, 24-30 minutes.
11. Simmer reserved juices in a skillet until reduced by 1/3.
12. Serve warm clafouti drizzled with warm juices.
Title: Green Stuff Fruity Dessert Salad
Ingredients:
- 1 instant pistachio pudding mix
- 1 crushed pineapple
- 1 small curd cottage cheese
- 1 fat-free cool whip
- 1/2 pecans
Instructions:
1. Drain the pineapple really well. If you don't there is too much juice in the salad and it doesn't chill up well.
2. Put all ingredients together (except pudding).
3. Stir until everything is mixed all together, then add about 1/2 of the pudding mix and stir well.
4. Add other half of pudding mix and stir until all pudding crystals are mixed in with the other ingredients.
5. Chill for 1-2 hours before serving.
Title: Mint-Chocolate Crunch Cake
Ingredients:
- 3 eggs
- 1 1/8 water
- 1/3 cream cheese
- 1 1/2 butter
- 1/4 shortening
- 1/4 powdered sugar
- 1/4 cocoa powder
- 3/4 vanilla extract
- 1/4 milk
- 1 pistachios
- 1
- 1 1/2
Instructions:
1. Preheat oven to 330F degrees. (or if you prefer, according to box directions).
2. Grease and flour 2 9-inch cake pans.
3. Mix dry cake mix with eggs, water, oil and 1 1/2 teaspoons mint extract until smooth.
4. Divide mixture evenly between 2 cake pans and bake 25-28 minutes until a toothpick inserted in center comes out clean.
5. Allow cakes to cool slightly (about 10 minutes) before removing from pans onto wire racks to cool completely (about 1 hour).
6. For frosting:.
7. In a stand mixer or with a hand mixer and a bowl, beat together cream cheese, butter and shortening until smooth.
8. Add extracts and beat until combined.
9. Sift together in a separate bowl, the powdered sugar and cocoa powder.
10. Slowly, add sugar mixture to cream cheese mixture until all of it is incorporated.
11. Add milk if mixture is too dry, and beat until smooth.
12. Once cakes are completely cooled, frost the bottom layer and sprinkle half (3/4 cup) of chopped pistachios on top.
13. Place second cake layer and frost the top and sides of the whole cake.
14. Sprinkle remaining 3/4 cup pistachios on top and serve.
Title: Amanda's Gingerbread Cupcakes
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 2 molasses
- 2 eggs
- 1 flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 ginger
- 1/2 cinnamon
- 3/4 allspice
- 1 water
- 1/4 cream cheese
- 2 butter
- 1 margarine
- 1 lemon peel
- 4 cinnamon
- 1 -2 vanilla
- powdered sugar
- milk
Instructions:
1. Heat oven to 375 degrees F. Place paper baking cup in each of 18 regular size muffin cups.
2. In large bowl, beat granulated sugar, butter, molasses, and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 tsp cinnamon, the allspice and water. Spoon about 1/4 C batter into each muffin cup.
3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
4. Beat cream cheese, 1/4 C butter, the lemon peel, 1 tsp cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp at a time, until spreadable.
5. Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Title: Baked Rice Pudding - Vegan
Ingredients:
- 2 cooked rice
- 2 soymilk
- 3 Ener-G Egg Substitute
- 4 water
- 1/2 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1 vanilla
- 1 salt
Instructions:
1. Mix all ingredients in a bowl pour into a cake pan or casserole dish.
2. Bake at 350 for 1 hour or until knife inserted comes out clean.
Title: Chocolate Chilli Mousse
Ingredients:
- 140 dark chocolate
- 100 white chocolate
- 3 eggs
- 2 caster sugar
- 85 pistachios
- 1/2 chili powder
- 2 brandy
- 250
Instructions:
1. Melt chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool but not set.
2. Beat the egg yolks and sugar until pale and thick.
3. Whisk egg whites in a nother bowl until stiif .
4. Using a metal spoon fold the melted choclate into the egg yolks.
5. Add most of the crushed pistachios, chilli and alcohol to the mixture and mix well.
6. Fold in the whipped cream.
7. Gently fold in the egg whites.
8. Pour into a dish, cover with clingfilm and chill for at least 3 hours or until set.
9. Sprinkle remainder of pistachios over the mousse just before serving.
Title: Triple Dipped Strawberries
Ingredients:
- 30 strawberries
- 1 white chocolate chips
- 1 walnuts
- 1
Instructions:
1. Get your strawberries and wash them do not take off the stems.
2. Melt each chocolate in a separate bowl in the microwave.
3. Dip your strawberries in three layers of each chocolate. Roll in nuts. Let cool for 2 hours in fridge.
Title: Cherry - Lemon Supreme
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/3 butter
- 1 lemon pudding mix
- 1 -8 cream cheese
- 1 cherry pie filling
Instructions:
1. Mix graham cracker crumbs, sugar and butter together and pack in the bottom of a 2 quart shallow baking dish.
2. Bake at 375 for 7 minutes. Cool.
3. Cook pudding and pie filling as for pie filling. While hot, blend in cream cheese. Pour over graham cracker crust.
4. Chill 1/2 hour. Spread cherry pie filling over lemon-cheese layer.
5. Chill at least 2 hours.
Title: Caramel Corn (With Peanuts)
Ingredients:
- 12 peanuts
- 1 butter
- 2 brown sugar
- 2 dark corn syrup
- 1/2 molasses
- 1/2
Instructions:
1. Place popped popcorn in two very large bowls.
2. Mix 1/2 pound peanuts into each bowl.
3. In 5 quart sauce pan combine all the other ingredients.
4. Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
5. Evenly distribute the syrup between the two bowls and stir until well coated.
6. Turn coated popcorn into a large roasting pan.
7. Bake at 250 degrees for 1 hour.
8. Remove and break apart while still warm.
9. Store in air tight containers.
Title: Cheese Dessert
Ingredients:
- 4 eggs
- 1 sugar
- 1/2 cinnamon
- 1 flour
- small curd cottage cheese
Instructions:
1. In bowl mix eggs very well.
2. Add in sugar, about 4 dashes of cinnamon, and flour; mix well.
3. Fold in cottage cheese.
4. Pour into greased 8x8 or 9x9 pan.
5. Sprinkle cinnamon on top.
6. Cook at 350F for 1 to 1 1/2 hours.
Title: Gordon's Chocolate Velvet
Ingredients:
- 5 1/4 dark chocolate
- 2 caster sugar
- 1 3/4 milk
- 4 3/4 white chocolate
- 3 mango
- 1 3/8
- 1 1/4
- 1
Instructions:
1. Break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted (make sure not to scorch); remove and cool to room temperature.
2. Meanwhile, put the egg yolks, sugar and 3 T cold water in a large bowl (the water slackens the mixture and stops it from going too thick).
3. Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes; this is called a sabayon.
4. Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip).
5. Beat until the mixture starts to become foamy and holds a soft shape, don't overbeat.
6. When the melted chocolate is the same temperature as the sabayon and.
7. whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed inches.
8. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action.(Don't worry if you have a few white flecks, that's better than overmixing.).
9. Chill while you prepare the base.
10. Crush the cornflakes, using the top of a rolling pin, crush roughly - not too fine. (If you use the Fan Wafers - crush roughly).
11. Heat the white chocolate as before, then mix into the crushed cornflakes or wafers.
12. Peel the mango using a sharp knife; cut off 18 thin slices.
13. Divide half the white chocolate base mixture between six small glasses (use your imagination!).
14. Put three mango slices down the side of each glass, then pipe the mousse using a piping bag fitted with a wide plain nozzle (about 2 cm) or use a spoon to fill a thrid of the glass.
15. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse.
16. Scatter a few flaked or slivered almonds on top.
17. Chill for an hour or two, until set.
18. Enjoy!