Fig and Frangelico Cake
Hello Outrageous Ones!
Since I am the proud owner of a gargantuan fig tree, I am always on the lookout for new fig recipes. Ladies and Jelly Beans- I have found a good'un! Williams Sonoma has a delicious Skillet Fig and Frangelico Cake recipe that is easy to make, decadent to eat.
Find the recipe here:
If you have a fig tree or are fortunate enough to know someone who does, ask for figs and enjoy your cake!
Homemade Fig Newton Recipe:
Almond-Fig Breakfast Quick Bread:
Fig Pistachio Ice Cream:
Stay outrageous!
Fig COOKIES Gluten Free small batch Chocolate Chip Cookie Recipe
Gluten Free COOKIE Recipe made with Fresh FIGS and Chocolate Chips bake in a toaster oven small batch. Rice Flour Oatmeal Almond Flour Macadamia Nut Oil Maple Syrup pumpkin spice.
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No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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선인장 케이크(Cactus cake) / 먹을 수 있는 선인장과 다육이
{메종올리비아 버터크림 플라워케이크}
저의 두번째 책에 실었던 선인장 케이크를 영상으로 준비해 보았어요
선인장과 다육이는 파이핑 입문으로 보아도 좋을 정도의 난이도가 낮은 편이예요
하지만 선인장처럼 화분처럼 보이도록 하기 위해서는 조색이 중요한데요
사용된 식용색소를 상세히 표시해 두었으니 조금씩 섞어가며 색을 만들어 보세요
재미있는 모양의 선인장 케이크 영상을 시작해요 :)
- Ingredients
Chocolate Genoise 1ea (Diameter 15cm)
Butter Cream 600g±
※ Genoise & Butter Cream Recipe -
Stone-shaped Chocolate
Food Color (Wilton) - Moss Green / Brown Red / Golden Yellow / Black
- 재료
초코 제누아즈 1개 (1호 사이즈 / 지름 15cm)
버터크림 600g±
※ 제누아즈와 버터크림 레시피 -
돌모양 초콜릿
식용색소 (윌튼) - 모스그린 / 브라운 / 레드 / 골든옐로우 / 블랙
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mail : fineart73@naver.com
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Unripe Fig Jam | Rose Jam | Grape Leaves for the winter from the Garden in the Village
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