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How To make Chilled Orange Cappuccino Cream w/ Grated Choc
KAREN PHILLIPS CBTX40A:
4 c Heavy cream
4 T Cornstarch
1 1/2 c Half-and-half
4 T Instant espresso powder
6 Egg yolks
2 T Grand Marnier
2 Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated 1/2 c Granulated sugar
EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt saucepan, electric mixer with paddle, and balloon whip, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), pastry bag, 8 8-oz coffee cups Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan over medium-high heat. Bring to a boil. While the cream is heating, combine the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the bowl of an electric mixer fitted with a paddle. Beat the mixture on high for 2 minutes, scrape down the sides of the bowl, and continue mixing on high until the mixture is slightly thickened, about 1 1/2 to 2 minutes. (At this point the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If his is not done, the eggs will develop undesirable lumps.) Pour the boiling cream into the beaten egg mixture and whisk to combine. Return to the saucepan and heat over medium-high heat, whisking constantly, until the cream reaches a temperature of 180 degrees, about 5 to 6 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool the espresso-custard mixture in an ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25 minutes. Continued >>>
How To make Chilled Orange Cappuccino Cream w/ Grated Choc's Videos
Edited Crème Brûlée Espresso - Whisky Cocktail by Paul John Indian Single Malt
Edited Crème Brûlée Espresso - Whisky Cocktail by Paul John Indian Single Malt
Here we're going to make an espresso martini with a difference. This is completely out of the box! And of course, even though we're saying Martini, it actually uses Whisky.
Glass: Martini
Ingredients:
45 ml Paul John Edited
45 ml Strong Black Coffee
15 ml Monin Hazelnut Syrup
Garnish: Coffee Beans, nutmeg, chocolate or torch the foam
Method:
• Fill shaker with ice add all ingredients
• Shake well
• Strain into pre-chilled martini glass
• Top with Crème Brûlée foam
• Sprinkle grated nutmeg and garnish with coffee beans or chocolate
Crème Brûlée Foam
Ingredients:
60 Cream
60 Milk
60 Monin caramel sauce
2.5 ml Vanilla Essence or Pod
Pinch of Nutmeg
Method:
• Mix all ingredients in the shaker and chill
• Fill into the canister and charge, shake and pipe foam on top of drink.
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10 Easy Milkshake Recipe – How to Make Milkshake at Home. To make it easy and simple I made these drinks without ice cream so that everybody can make them.
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Melting Galaxy in a Hotel Chocolat Velvetiser! (Alternatives to Sachets!)
Have you recently received a Hotel Chocolat Velvetiser as a gift, or perhaps you're thinking of buying one? Did you know you don't have to use Hotel Chocolat's chocolate sachets?! ????
Mr. Editor loves Hotel Chocolat's salted caramel hot chocolate (and the hazelnut praline too!), but I love melting a Galaxy chocolate bar in the Velvetiser, for a creamy and smooth Galaxy hot chocolate! ????
Do you want the same Velvetiser and ceramic cups as Mr. Editor? Get it here:
In this episode, let me show you how to use your favourite chocolate bars to make the hot chocolate drink of you dreams in your Hotel Chocolat Velvetiser! The process is exactly the same for any chocolate or chocolate bar, but be sure to use a good quality chocolate! A cheaper chocolate could, at best result in a horrible hot chocolate drink and at worse, damage the Velvetiser.
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Chapters
0:00 - Bought A Velvetiser? Run Out of Sachets?!
0:44 - Making Our Galaxy (or Terry's Chocolate Orange) Hot Chocolate!
1:38 - Want More?
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