Mouthwatering salted chocolate tart! | Simply Nigella - BBC
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Nigella Lawson shows how cooking can make us feel better and more alive. There is another serving of irresistibly easy dishes on offer as Nigella rustles up more of her favourite recipes that promise to help with the wind down at the end of a long day. This time, the focus is on ensuring a cosy and comforting vibe.
Simply Nigella | Series 1 Episode 4 | BBC
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Homemade Delicious Especially Dark Chocolate cake ||The Best Recipe From Kuwait Andhra Kitchen ||
Hai friends today I am sharing you Delicious Especially Dark Chocolate Cake Recipe ||For this Christmas. In easy way ||
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Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Pistachio Cream Cake with White Chocolate Ganache and Rose Petals | Fresh Cream Sponge | Three Layer
Pistachio Cream Cake Process
Pistachio Sponge Prep
374 grams butter
374 grams sugar
Add after butter is soft
Beat until light and fluffy
6 eggs , one at a time
240 grams plain flour
1 tsp baking powder
1/2 tsp salt
Sieve together
1 tsp vanilla to 90 ml milk
Adding flour and milk in three intervals
240 grams roasted pistachios
Mix well
Pour mixture in a greased and lined baking tin
Bake at 180 degrees C in a Preheated oven
30 minutes usual baking time or until cake is done
White Chocolate Ganache Prep
Heat 100 ml whipping cream add
50 grams white chocolate _Mix well _
Pour mixture in a bowl
100 ml cold whipping cream
_Cover and keep _
_Beat the white chocolate ganache until stiff_
Frosting
2 cups Whipping cream
2 tsp Sugar
Beat until stiff peaks seen
Assembly
Slice the cake
Sugar syrup
Spread 4tbsp of white chocolate ganache in between the layers
Pistachio and rose petals
Place another layer and repeat the process
Adding third and final layer
Frosting with the whipped cream
Decorate and serve after 3 to 4 hours
1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking
This old cookbooks recipe is a cross between a Chantilly cream and a chocolate mousse recipe - it's egg free and has very few ingredients.
Chocolate Cream Recipe Ingredients:
1 pint double cream
1 ½ ozs castor sugar
½ gill milk
3 ozs Cadbury's chocolate
½ oz gelatine
A little vanilla brandy
Method:
Dissolve the chocolate in the milk, with the sugar; add the gelatine and flavouring. When melted, strain it into the whipped cream, stirring well, and mould.
Imperial pint
1 imperial pint = 1⁄8 imperial gallon
= 1⁄2 imperial quart
= 4 imperial gills
= 20 imperial fluid ounces
= 568.26125 millilitres
≈ 34.677429099 cubic inches
≈ 1.2009499255 US liquid pints
≈ 19.21519881 US fluid ounces
US liquid pint
1 US liquid pint = 1⁄8 US liquid gallon
= 1⁄2 US liquid quart
= 2 US cups
= 4 US fluid gills
= 16 US fluid ounces
= 128 US fluid drams
= 28.875 cubic inches
= 473.176473 millilitres
≈ 0.83267418463 imperial pints
≈ 16.65348369 imperial fluid ounces
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