Free Recipes Archive
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 …
1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained (reserve liquid) 4 Tbsp. unflavored gelatin 1 cup water, cold 1 1/2 cups water, hot 2 Tbsp. lemon juice 2 Tbsp. lemon zest, grated 1 lb. 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 plus 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 …
For Bottom Layer : 1 box Chocolate cake mix, devil’s food For Second Layer : 1 teaspoon unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 4 ounce chocolate chips 4 ounce cream cheese, cubed 3/4 cup heavy cream 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 …
1/2 pound Chicken livers 1/2 medium onion 1/2 cup good chicken stock 1 Clove Garlic 1 Bay Leaf Salt and pepper, the salt can always be added later Simmer up the liver, vegetables and stock until JUST barely done do Read More …
Serves 6-8 8 plump green cardamom pods 100ml milk 3 bay leaves 250g white chocolate (use the best you can find, i.e. Lindt Vanilla or Vairhona) 300ml double / heavy cream 3 egg whites Break open the pods and extract Read More …
1/2 cup of water 1 tablespoon gelatine 1 small can of red salmon 1/2 cup sour cream 1 tablespoon lemon juice 2 spring onions (chopped) pepper to taste 4 lettuce leaves Soften gelatine in water (dissolve). Mix dissolved gelatine with Read More …
2 envelopes unflavored gelatin 6 tablespoon fresh lemon juice 1 cup boiling water 1 medium onion, quartered 1 cup mayonnaise 2 cans (1 lb. each) salmon, drained 1/2 teaspoon paprika 2 teaspoon dill weed 2 cup heavy cream lemon wedges Read More …
1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon finely grated onion dash of Tabasco sauce 1/4 teaspoon sweet paprika 1 teaspoon salt 2 tablespoon finely chopped dill Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, baked 13-1 crust Milk, nonfat, dry 1 lb 1 oz 3-7/8 cups Water, cold (50°F.) 4-7/8 qt Dessert Read More …