This cream roll recipe ("Biskuitrolle ") is made just like a jelly roll recipe only it's filled with whipped cream and fresh fruit. This is best made in the morning and served fresh the same day. Above it's filled with strawberries and whipped cream.
This recipe for almond crème caramel gives the classic French baked custard a nutty twist - an elegant dessert to end your Thanksgiving meal. Directions 1 Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden.
3 egg whites 1 tsp powdered instant coffee 175g golden caster sugar 50g toasted chopped hazelnuts 2 x 284ml cartons double cream 500g bag frozen mixed berries 142ml carton double cream 1 tbsp golden syrup 140g dark chocolate (70% cocoa solids), broken into pieces 25g butter Want to see what this recipe costs at different supermarkets?
12 ripe and wrinkly passion fruits 300ml pot double cream 160ml pack coconut cream 140g caster sugar juice ½ lemon 12g sachet powdered gelatine 2 tbsp icing sugar Want to see what this recipe costs at different supermarkets?
2 x 400ml cans coconut milk 400ml full-fat milk 100g caster sugar 1 vanilla pod 2 x 12g sachets powdered gelatine handful coconut chips, toasted 85g caster sugar 25g fresh root ginger, thinly sliced 250g fresh pineapples, cut into small pieces 1 red chilli, deseeded and finely chopped Want to see what this recipe costs at different supermarkets?
1. Combine cream and milk in a large saucepan, and cook until hot but not boiling. Keep warm. 2. Combine sugar and 1/2 cup water in a large, heavy saucepan. Bring to a boil over medium-high heat, and cook, swirling pan, about 2 minutes or until sugar dissolves.
Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.
1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. 2. Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Remember those pictures I posted about ten days ago? The ones where snow was falling in our backyard? Well, we're back in shorts because the temperatures shot back up to the 70s. One side of me wants to dive into comfort dishes - soups, stews and apple and pumpkin desserts epitomize autumn.
Have you ever made your own popsicles before? I am obsessed with making my own. These licorice coconut popsicles I think are the most unique kind I have ever made. I have two popsicle molds that I keep using, however, I think I might have to buy a third one especially given the fact that we are going through popsicles rather quickly.