How To make Pink Peppermint Chiffon Pie
Ingredients
1/2
cup
sugar
1/2
cup
crushed peppermint stick candy
1
each
unflavored gelatin
1/4
teaspoon
salt
1 1/2
cup
milk
3
each
egg yolks, slightly beaten
1
red food coloring (4 to 5 drops)
1 1/4
cup
whipping cream
1
baked 9 inch crust or purchased chocolate wafer crust
Directions:
In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix till bubbly. Cook & stir 2 more minutes.
Remove from heat; stir in food coloring. Chill mix till partially set (consistency of unbeaten egg whites).
Beat whipping cream till soft peaks form. Fold into gelatin mix. Chill till mixture mounds when spooned.
Spoon into crust. Chill 4 hours, or till firm.
Top with additional whipped cream & crushed candy, optional.
Refrigerate. Serves 8
NOTE: For a chocolate pie crust, add 2 T sugar & 2 T unsweetened cocoa powder to the flour when making a single 9 inch crust.
How To make Pink Peppermint Chiffon Pie's Videos
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How To Make Chocolate Chiffon Pie
FULL RECIPE BELOW
Follow along with us as we teach you how to make a gorgeous chocolate chiffon pie in the online cooking class. Once you learn just how airy and amazing this pie is, you won’t be able to stop making it!
CHIFFON PIE RECIPE:
Ingredients
2 oz. Unsweetened chocolate
5 fl. oz. water
3 oz. egg yolks
3 oz. sugar
0.2 oz. gelatin
1.5 oz. cold water
4 oz. egg whites
5 oz. sugar
Directions
1. Soften the gelatin in the water and set aside.
2. In a sauce pan on low heat warm the chocolate and water and bring to a boil. 3. Whip the egg yolks and sugar until they turn light in color. On low speed very carefully pour the chocolate and gelatin/water mixture into the egg yolk mixture. Return the mixture to the pot and cook until thickened. Remove from heat and add the gelatin and mix until dissolved. Chill slightly but not set.
4. Whip the egg whites with half of the sugar to a soft peak and add the remaining sugar and whip until firm and glossy.
5. Fold the chocolate mixture into the meringue and pour into a pre-baked pie shell. Chill 4 hours until firm, serves with fresh whipped cream, raspberries and chocolate sauce.
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CHOCOLATE CAKE JUARA!
Nama lainnya tuh devil's food cake, kenapa namanya gitu? karena enaknya jahat banget :)
RESEP:
CHOCOLATE CAKE:
- 140 ml Susu cair (milk)
- 175 Gr Mentega tawar (unsalted butter)
- 140 Gr Dark Chocolate (Couverture, lebih enak juga)
- 4 Telur utuh (whole eggs)
- 160 Gr Gula pasir (sugar)
- 155 Gr Tepung proteing sedang / serba guna (All-purpose flour)
- 20 Gr Bubuk kokoa (Cocoa powder
- 3Gr / 3/4 Sdt Baking powder
- 3 Gr / 3/5 Sdt Baking soda
- 1/4 Sdt Garam (1/4 tsp salt)
- 1/2 Sdt Vanilla extract
CHOCOLATE GANACHE (FROSTING):
- 325 ml Cream (whipping cream liquid, google yak banyak)
- 325 Gr Dark chocolate (Bisa pakai compoung/couverture atau di mix)
- 30 Gr Mentega tawar (unsalted butter)
Step-step ada di video yah!
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Should You Melt This? | C's Collab - Week 4 | Tetris Week
Whoopie pie cake
In this video i turn everyones favourite Whoopie treat into a full size cake!
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Ingredients:
Cake:
This is for one cake so double for two layers.
1 cup (150g) self-raising flour
1/3 cup (50g) cocoa
1 cup (220g) sugar
1/3 cup (80g) butter
1/2 cup (125ml) milk
2 eggs
Filling:
1 cup/2 sticks butter
2 cups Marshmallow Fluff
3 cups powdered sugar
Ganache
½ cup heavy/whipping cream
1 cup semisweet chocolate chips
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