Free Recipes Archive
1-1/2 pkg. (1-1/2 Tbsp.) gelatin 2/3 cup water 3 pomegranates 1 cup sugar 1 large lemon 2 tablespoon sherry 3 egg whites 1 cup heavy cream Sprinkle gelatin over water in small saucepan. Cut pomegranates in half and squeeze 5 Read More …
Source: Walt Disney’s Blue Bayou Yield: 8 cups 12 ounces bittersweet chocolate 4 ounces unsalted butter 5 ounces egg whites 2 ounces granulated sugar 3-1/2 cups heavy cream In a double boiler combine chocolate and butter, stirring until melted. Whip Read More …
Serving Size : 4 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup orange juice 2 cups sherbet 1/2 cup whipping cream, whipped Vary the flavor of the mousse by using ingredients on hand. Orange juice with orange, lemon Read More …
1 quart of vanilla yogurt 2/3 cup cocoa powder (unsweetened) 1 teaspoon pure vanilla extract 4 Tablespoons powdered coffee creamer 1/4 cup hot water 8 packets sweetener Dissolve coffee creamer in hot water and mix until all is dissolved. In Read More …
1 bag cranberries, 12 ounces 3/4 cup sugar 1 teaspoon grated orange zest 1/4 cup orange juice 2 tablespoons orange liqueur 2 cups heavy whipping cream Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries Read More …
White Chocolate Mousse 1 envelope unflavored gelatin 1/4 cup cold water 7 ounces white chocolate squares 1/2 cup granulated sugar 2 large eggs 1 large egg yolk 1 tablespoon Chambord or raspberry liqueur 2 cups heavy or whipping cream 1 Read More …
4 egg yolks 1/4 cup sugar 1 cup whipping (heavy) cream 1 (6-ounce) package semisweet chocolate chips, (1 cup) Chocolate Cups (see below) 1-1/2 cups whipping (heavy) cream Sliced strawberries, if desired CHOCOLATE CUPS 1 1/3 cups semisweet chocolate chips Read More …
1/2 cup hot water 1 teaspoon instant coffee 6 ounce pkg. chocolate chips (1 cup) 3 teaspoon sugar 1/4 teaspoon salt 2 tablespoon rum 3 eggs Blend two minutes in blender. Pour into serving dishes and refrigerate until set. May Read More …
1 (10 ounce) package frozen sweetened strawberries 1/2 cup sour cream 1/2 sup sugar 1 teaspoon vanilla extract Process all ingredients in a blender or a food processor until smooth. Pour into a metal pan, cover with foil or plastic Read More …
By Chef Laurent Lherisson, for the Penang International Salon Culinaire 2005, National Team Live Hot Cooking category Serves 6 Redcurrant Mousse 150g fresh or frozen redcurrants, mashed 10g maracuja fruit flavoured vodka 3 gelatine leaves, soaked in cold water 150g Read More …
Serves 6 – 8 Candied Orange Zest 2 oranges 2/3 cup plus 1/2 cup sugar, divided 1/2 cup water Chocolate Mousse 6 bars (1.5 ounces each) Dark Chocolate, chopped 3 large egg yolks, at room temperature 3 tablespoon orange-flavored liqueur Read More …
2 tablespoons unsalted butter, melted 12 egg yolks 1/2 cup granulated sugar White Chocolate Mousse 5 ounce white chocolate 1-1/2 teaspoon Instant coffee Milk Chocolate Mousse 5 ounces milk chocolate 2-1/2 tablespoons Cognac or whiskey Dark Chocolate Mousse 5 ounces Read More …
Yield: 10 servings CRUST 2/3 cup Chocolate wafer crumbs 1/3 cup Graham cracker crumbs 1/4 cup Unsalted butter; melted DARK CHOCOLATE MOUSSE 4 oz Semi-sweet chocolate finely chopped 2 oz Unsweetened chocolate finely chopped 6 Egg yolks 3/4 cup Sugar Read More …
Serving Size : 6 4 Egg yolks 1/4 c Superfine sugar 2 tbsps Cognac 6 ozs Semi-sweet chocolate, cut into small chunks 3 tbsps Strong coffee 8 tbsps Soft unsalted (sweet) butter, in pieces 4 Egg whites 1/2 c Heavy Read More …
Source: R.G.’s Restaurant, Tampa, Florida Crust 1 pound pecan pieces 4 ounces unsalted butter 1/2 cup granulated sugar 2 ounces water Grind pecans in food processor about 45 seconds and place in mixing bowl. Melt butter completely and add sugar. Read More …
1 3oz pack strawberry jello 1 cup cranberry juice 1 can cranberry sauce 2 cups whipping cream Bring juice to a boil. Remove from heat. Stir in jello til dissolved. Stir in cranberry sauce. Let thicken til soft-hardened. Whip cream Read More …
Pastry Chef Mariana Montero of Cacao Restaurant – Coral Gables, FL Yield: 24 Servings Chocolate mousse: 10 ounces sugar 1/2 cup water 12 egg yolks 4 whole eggs 2 pounds Grand Samán Chocolate from “Chocolates El Rey” 2 pounds Read More …
FILLING 1 cup apple sauce 1 pkg. (4 serving size) strawberry flavor sugar-free gelatin 8-oz. carton (1 cup) plain yogurt 2 cups fresh or frozen strawberries, thawed Prepared Meringue Shells MERINGUE SHELLS 3 egg whites 1/8 teaspoon cream of tartar Read More …
Chef Frederic Delaire of Tamara Restaurant at The National Hotel – Miami Beach, FL Yield: 8 – 6 Servings 5 eggs, separated 4 1/4 ounces granulated sugar, divided 8 3/4 ounces Valhrona white chocolate, chopped 1/2 ounce gelatin 3 Read More …
1 pkg frozen whole raspberries in light syrup, thawed 1 pkg frozen sliced strawberries in light syrup, thawed 1/4 cup lemon juice 1/4 cup orange juice 2 envelopes unflavored gelatin 1 cup real whipping cream 2 tablespoon granulated sugar 1/2 Read More …
14 ounces ROYAL Dessert Excellence Lemon Mousse Mix 1 qt milk 1 teaspoon ginger 1-1/2 qt canned sliced peaches In mixer bowl, using wire whip, combine mousse mix, cold milk and ground ginger until blended. Beat at medium speed for Read More …