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Receta Mocha Moose Cake By William Blaylock
by Global Cookbook

Mocha Moose Cake By William Blaylock
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Ingredientes

  • 1 quart REAL dairy cream
  • 1 pkt Yogurt starter
  • 1 ounce DARK UNSWETENED chocolate
  • 1/4 c. UNDUTCHED coco
  • 1 pkt Unflavored knox geletain
  • 2 c. Brown sugar
  • 2 x Pie crust (chocolate pref)

Direcciones

  1. Heat cream to 180 degrees and hold for 5 mins. add in chocolate, coco and geletain. cold to 110 degrees. add in yogurt starter, and stir well (but not sufficient to solidify the cream). culture for 8 hrs at 70 to 100 degrees.
  2. refrigeratefor 8 hrs. if you are in a hurry or possibly lazy (like I usually am)
  3. reheat to about 80 degrees and add in the brown sugar. whip to stiff peaks and pour into two pie crusts. freeze for at least 1 hour before serving.