Ginger and Pink Grapefruit Cheesecake * For crust Position rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan with 2 3/4-inch-high sides. Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Tiramisu au thé vert. The Best Birthday Cake Recipes for Your Party. Savarin au rhum - une recette Desserts de fêtes - Cuisine. Lemon and raspberry Saint-Honoré. Method 1.
Lemon almond paste Prepare the candied lemons: blanch, drain and refresh the lemons in water with a pinch of salt. Repeat. Prepare the syrup, bring the water and sugar to the boil. 2. Reduce oven temperature to 170 °C. Place the 20 cm disk of puff pastry dough on the baking tray. Pumpkin Cream With Pumpkin-Seed Crumble. Pastry chef Alex Stupak distills all the flavor of pumpkin to a custardy essence with a crunchy topping.
Ingredients FOR THE PUMPKIN CREAM: 14 ounces milk 14 ounces canned pumpkin purée 3 egg yolks 6 tablespoons butter, room temperature, cut into pieces ½ cup plus 2 tablespoons brown sugar ½ teaspoon iota carrageenan (available online from le-sanctuaire.com) ½ teaspoon gelatin powder ½ teaspoon ground cinnamon ¼ teaspoon ground mace ½ teaspoon salt FOR THE PUMPKIN-SEED CRUMBLE: ¾ cup hulled pumpkin seeds ¾ cup all-purpose flour ½ cup sugar ½ teaspoon salt 4 ounces cold butter, broken into small pieces Instructions Set out 4-ounce ramekins 8 to a tray and refrigerate. For the pumpkin-seed crumble: Preheat the oven to 350 degrees.
In a food processor, combine the pumpkin seeds, flour, sugar, and salt. Spread the mixture onto a parchment-lined sheet tray; bake for 10 minutes. Paris-Deauville. Préchauffer le four à 180 °C.
Dans une casserole, verser 250 g de sucre et 15 cl d’eau froide. Crème caramel au café. Allumer le four sur 150 °C.
Verser le lait dans une casserole, porter à ébullition, ajouter 20 cl de café, laisser chauffer à feu doux. Casser les œufs dans un saladier, ajouter les jaunes, verser 125 g de sucre et fouetter le mélange jusqu’à ce qu’il blanchisse. Ajouter le café au lait chaud, fouetter encore quelques secondes et filtrer. Cheesecake de Lisa Gachet. Préchauffer le four à 150 °C.
Macarons. Red currant mousse. Ethereally light, delicately pink and pretty as a picture, this red currant mousse makes a lovely finish to a meal.
And the beauty of it is not just that it brings to your table the first blush of summer days to come, but also that it takes only 15 minutes to prepare. The red currants are cooked with a little sugar and strained before being added to beaten egg whites. That’s the whole thing. Refrigerate for a while, then sit back and wait for applause. Chocolate Macaroons. Fedora's Creamy Banana Pudding With Pistachio Crumble.
Kouign-Amann caramel aux pommes et au beurre salé. Kouign Amann Recipe. Is there anything more fabulous than something created through the wonder and miracle of caramelization?
Is there no means and ends that one won’t go to to experience that sigh with relief when one triumphantly pulls this perfectly-caramelized melange of butter, sugar, and salt out of their oven? I think not. Those butter-loving Bretons invented this unique gâteau for delivering the maximum dose of caramel: an all-encompassing dessert, which does double-duty at tea time. And I’ve been obsessed with figuring out how to make a perfect Kouign Amann, one of my favorite caramelized things in the world. And here are my results. I searched long-and-wide for Kouign Amann recipes, which are rare…either they’re really sketchy, assuming that no one will actually dare to make it, or they didn’t work at all and I was left with a wet, buttery mess.
Kouign-Amann caramel aux pommes et au beurre salé. Egg-Free Ice Cream. Andrew Scrivani for The New York Times A berry mélange is mashed.
This was in the 1980s, when Häagen-Dazs and its ilk (remember Frusen Glädjé?) Became the standard for mass-market frozen decadence. Compared with the air-filled, sugary ice creams most Americans were buying, these egg-based ice creams were just better, with a higher fat content and a dreamy, mouth-coating, dense texture. Then recently, at The General Greene in Brooklyn, I tasted a honey vanilla ice cream that turned the richer-is-better paradigm on its head. That’s lucky for me, because The General Greene is one of several ice cream makers (including Blue Marble, the Brooklyn Ice Cream Factory, and Ronnybrook Farm Dairy) that are striving to put intensity of flavor and lightness of texture ahead of mouth-coating density.
Egg-free ice cream might be trendy, but it’s not new. The owners of Blue Marble in Brooklyn, Jennie Dundas and Alexis Miesen, vetoed eggs for an entirely different reason: economics. Best puddings. Recipe - Maple Spice Ice Cream. Basmati Rice Pudding. Banana with Parsley Dust. (2 votes, average: 3.50 out of 5) Loading ... It was molecular gastronomy chef Heston Blumenthal who, using molecular profiling, first discovered that banana paired well with parsley. This scientific method of food pairing is based on the principal that foods combine well with one another when they have similar molecular compounds in common. (go to “Food Pairing in Molecular Gastronomy”) When creating this recipe, I first tried combining the parsley dust with caramelized bananas but the flavor of the bananas was overpowering the parsley.
Ingredients (4 servings) Nutella Powder with Caramelized Bananas. (7 votes, average: 3.43 out of 5) Loading ... Who doesn’t love Nutella? If you are one of us who loves Nutella, you need to try this Nutella Powder. It melts in your mouth instantly and releases the amazing taste and aromas of Nutella. Devil’s Food Cake - Video. ** Mexican Flan Baked Caramel Custard.