veganizing prue's walnut whirls from bake off
I veganized the Coffee Walnut Whirls from the final technical challenge of this year's Bake Off. Recipe in comments below.
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Apple Pie Spice - Kitchen Cat
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★ Kitchen Cat ★ Apple Pie Spice Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Allspice
1/4 c : Cinnamon
1 ts : Ground Ginger
2 ts : Nutmeg
Easy Caramel Pudding/3 Ingredients/Perfect Caramel Flan Recipe /No Oven NO Gelatin
Perfect Caramel pudding without custard powder and gelatin...????????A must try pudding
#3ingredients#nooven#caramelpuddingrecipe#caramelflan#milkeggsugar
Recipe: Nesselrode Pie
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INGREDIENTS:
Makes 1 pie
For the pie and pudding: :
1 fully cooked pie shell (your favorite recipe)
1 envelope gelatin
3/4 cups buttermilk
3/4 cups heavy cream, plus an additional 1/2 cup
3 eggs, separated
1/4 cup sugar, plus an additional ⅓ cup sugar
1 tablespoon dark rum
1 teaspoon vanilla
Pinch salt
1 cup candied fruit mix, drained of syrup and rinsed once
Chocolate shavings, for garnish
For the Nesselrode fruit mix::
1/3 cup chopped roasted chestnuts
3 dates, chopped
1/2 teaspoon salt
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
Combine buttermilk and ¾ cup heavy cream together in a small saucepan and sprinkle gelatin over to to soften—about 5 minutes. Cook over medium heat until mixture begins to steam, stirring to ensure gelatin dissolves.
In a small bowl, whisk together yolks and ¼ cup sugar until pale yellow. Temper in the hot milk mixture a bit at a time, then return to saucepan and continue to cook until it coats the back of a spoon.
Pour through a strainer into a bowl set in an ice bath. Add vanilla, salt, and rum, and stir continually until custard stops steaming. Set aside to cool completely.
Whisk egg whites into a soft peak. Continue whisking while adding ⅓ cup sugar and bring to a firm-peaked French meringue.
Whip ½ cup heavy cream to stiff peaks.
In a large bowl, fold together the custard and Nesselrode fruit mix. In alternating additions, fold in the meringue and whipped cream. Pour into cooked pie shell, top with chocolate shavings, and place in either fridge or freezer to set completely.
To make the fruit: Mix all ingredients together in a 2-quart saucepan, then add enough water to cover by about 1/2-inch. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and allow to cool completely before incorporating.
How to make the White Lady cocktail
One of bartender extraordinaire Harry Craddock’s most well-known concoctions, The White Lady cocktail is a gin-based cousin of a Margarita or a Sidecar. The egg white here rounds the bright citrus notes, and adds a light fluffy texture, but can be left out for a sharper (and vegan friendly) version.
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Specs:
50ml (1 & 2/3oz) London Dry gin (Four Pillars)
20ml (2/3oz) triple sec or Curacao (Marionette)
20ml (2/3oz) fresh lemon juice
10ml (1/3oz) sugar syrup
10ml (1/3oz) egg white (optional)
Lemon twist to garnish (optional)
Equipment:
A coupe
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
Prepare your lemon twist.
Method:
Add all ingredients to your shaker tin. If you’re using an egg white, add that here too.
Before adding ice, you want to dry shake to get a nice froth. You'll need to shake quite hard.
Once you have a nice froth, fill the smaller shaker tin with ice and shake hard again, this time until cold. It’s important to double strain (use the hawthorn strainer to hold the ice back in the tin and pour through the fine strainer), otherwise the ice chips will ruin the froth.
Strain into chilled coupe and if you are using a lemon twist, squeeze the it to expel the citrus oil over the drink then add the twist in to the glass.
Enjoy!
#HarryCraddock #WhiteLady #ClassicCocktails #Bartending #Cocktails #Mixology #Bartending101 #Cocktail101
The Perfect Recipe For All Of Your Summer Fruits!
My homemade Fruit Tart is served on a crisp, slightly crumbly, chocolate-brushed shortbread crust, filled with homemade pastry cream, and decorated with fresh glazed fruit.
Full Printable Recipe:
Ingredients
PASTRY CREAM
½ cup whole milk 118ml
⅔ cup heavy cream 158ml
¼ cup 50g + 2 Tablespoons granulated sugar, divided
¼ teaspoon salt
3 large egg yolks room temperature
2 Tablespoons cornstarch
2 Tablespoons unsalted butter softened and cut into 4 pieces
½ teaspoon vanilla extract
TART CRUST
1½ cups all-purpose flour 190g
1/2 cup powdered sugar 65g
1/4 teaspoon salt
8 Tablespoons unsalted butter very cold and cut into 8 pieces (113g)
1 large egg cold preferred
½ teaspoon vanilla extract
FOR ASSEMBLY
¼ cup semisweet chocolate chips melted (may substitute milk chocolate, dark chocolate, or white chocolate) (45g)
3 cups Fruit of your choice I usually need approximately 3-4 cups of fruit. I recommend a mix of strawberries, blueberries, and raspberries. Kiwis, blackberries, and mandarin slices are other good options.
2 Tablespoons apple jelly optional
1 teaspoon water optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” tart pan (Affiliate Link)
Food Processor (Affiliate Link)
Instructions
PASTRY CREAM
Combine milk, cream, 1/4 cup (50g) sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly until sugar is dissolved and mixture comes to a simmer. Remove from heat and allow to cool in the saucepan for 10 minutes.
In a separate medium-sized bowl vigorously whisk together egg yolks and remaining 2 Tablespoons of sugar for about 15 seconds. Sprinkle cornstarch over the mixture and whisk again until slightly thickened (about 30 seconds).
Measure about ⅓ cup of (slightly cooled) cream mixture and slowly drizzle it into the egg mixture while constantly whisking. This is to temper your eggs and keep them from cooking! While still whisking, gradually drizzle in the remainder of your cream mixture until completely combined.
Pour mixture back into saucepan and return to the stovetop over medium heat. Whisk frequently until thickened almost to a pudding-like consistency (mixture may simmer, this will take several minutes) and immediately remove from heat.
Pour through a fine mesh strainer into a heatproof bowl. Add butter, one piece at a time, whisking after each addition until completely combined. Whisk in vanilla extract.
Allow to cool for about 20 minutes at room temperature, then cover by placing a piece of parchment paper or plastic wrap directly against the surface of the pastry cream and refrigerate for at least 2-4 hours. While this is chilling, prepare the tart crust, as it will need to chill for a total of 90 minutes.
Tart Crust
Combine flour, sugar, and salt in the basin of a food processor.
Scatter butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs (about 10 pulses).
In a small dish, whisk together egg and vanilla extract and drizzle over flour mixture. Pulse again until dough just begins to cling together and holds together when pressed with your thumb and forefinger (see image in post or video), about 15 one-second pulses.
Form dough into a disc and wrap tightly in plastic wrap. Chill for one hour.
Roll chilled dough into a 10-11” disc and form into a 9” tart pan. Prick multiple times with a fork and then take a large piece of parchment paper and carefully form it into your tart crust (if your crust is being damaged as you try to do this, just chill your dough and then fit with the parchment paper). Fill parchment paper with pie weights or dry beans, and make sure you are using enough parchment that you can easily lift it and the weights from the tart. See video for visual if needed. Transfer to freezer for 30 minutes to prevent shrinking. Meanwhile, preheat oven to 375F (190C).
Once dough has chilled and oven is preheated, transfer to 375F/190C oven (I’ve found it can be tricky moving a tart pan with a removable bottom and sometimes like to bake mine on a cookie sheet to easily remove it from the oven) and bake for 20 minutes or edges are just beginning to turn light golden brown. Carefully remove parchment paper and pie weights and bake another 5 minutes until light golden brown all over. Allow to cool before assembling.
ASSEMBLY
Once tart crust has cooled, spread or brush (with a pastry brush) a thin layer of chocolate over the bottom and up the sides of the tart crust. Place this in the refrigerator for about 10 minutes for the chocolate to harden.
Once chocolate is hardened, remove from fridge and evenly spread chilled pastry cream in the shell. Arrange fruit over the cream as desired.
If desired, melt together apple jelly and water for 10-20 seconds and stir well. Use a pastry brush to brush or dab jelly over the surface of the fruit for a glaze. Serve. Store leftovers in the refrigerator, covered, for up to 2 days.