Todas las recetas » Desserts » European
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SABAYON... ‘Zabaione’ / ‘Zabaglione’ creamAn Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
3335 views
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Crème CHANTILLY creamA classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
1585 views
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PASTRY CREAM custardItalian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
2159 views
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basic CUSTARD...aka crème anglaise (Vanilla custard)A custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
2135 views
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Apple Pecan Raisin spice torte cake {GF option also}Inspired by my Mother-in-law's favourite and super simple apple cake squares. This is a no-fail, foolproof… |
Foodessa
Octubre de 2011 Profesional |
1 voto
1859 views
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PLUM buttermilk torte cake {GF option also}Inspired by the generous plum pickings off my friend's bountiful fruit tree. The essence of lemon and almonds… |
Foodessa
Octubre de 2011 Profesional |
1 voto
1912 views
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Ricotta Orange Chocolate torta cake {GF option also}Inspired by a cake Hubby and I had in a 'Pensione' in Sardinia, Italy. This recipe was re-created from just a… |
Foodessa
Octubre de 2011 Profesional |
1 voto
3370 views
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BERRY yogurt lemon Maple syrup Tiramisu-style PARFAITNo need for Mascarpone or Ricotta with this very tasty cold dessert. Healthy, plain yogurt did the trick… |
Foodessa
Julio de 2011 Profesional |
1 voto
3889 views
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TiraMiSù Galliano LEMON specialThis lusciously creamy and decadent LEMON TiraMiSù gets an added 'Pick-Me-Up' from the smooth and aromatic spirited GALLIANO liquor. For a… |
Foodessa
Mayo de 2011 Profesional |
3 votos
7059 views
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perfecting the CHOUX pastry PUFF shellBAKING from the perspective of SCIENCE to get the POOF in the ideal PUFF. Follow all the steps without… |
Foodessa
Abril de 2011 Profesional |
2 votos
3312 views
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