Strawberry Shortcake Trifle | Best dessert recipe by FoodVille.
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Delicious and epic Strawberry Shortcake Trifle looks tempting and tastes amazing. Try this Classic Strawberry Shortcake Trifle recipe at your home because strawberries are in season and enjoy tha ultimate taste of strawberries. Do give your feedback.
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Summer Fruit Cider Trifle
We have simply outdone ourselves by using not one but two of our tasty Brothers fruit cider flavours for this delicious Summer Fruit Trifle recipe.
This tempting fruit cider trifle looks amazing as a centrepiece at any party – or of course on your lap if you don’t want to share with anyone at all, we don’t judge at Brothers.
JOIN THE FAMILY!
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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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YOU WON'T BELIEVE THIS! - NO-BAKE Cherry Ripple Cheesecake! - The Scran Line
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RECIPE
Sauce
250g - 1 3/4 cups cherries, halved, pitted
2 tbs granulated sugar
Base
380g (33 cookies) Oreo Chocolate biscuits, crushed
1/3 cup brown sugar
125g - 1/2 cup unsalted butter, melted
Cheesecake
750g (3 blocks) cream cheese, softened
105g - 1/2 cup caster sugar
60g - 1/4 cup sour cream
2 tbsp powdered sugar
105g - 1/2 cup milk powder
1 tsp vanilla extract
300ml - 1 1/4 cup heavy whipping cream
Extra cherries to serve
Instructions:
Sauce
Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then take off the heat to cool to room temperature before adding to a blender to mix until smooth.
Base
Grease the sides of a 20cm springform pan and line with baking paper.
Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
Cheesecake
Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters is using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.
Notes
Cheesecake can be stored in an airtight container for up to three days.
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.
No Bake Nutella Cheesecakes with Strawberries Recipe: Bits & Pieces - Season 1, Ep. 20
Who doesn't like Nutella? Who doesn't like cheesecake? This is the perfect fluffy, creamy, and easy no-bake summer time dessert. Couldn't think of a better way to end Season 1 of our show! It's been a ride! Thanks for watching! Get the printable recipe:
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ABOUT US:
Hi! I’m Julie, a former fashion designer turned trained chef. I love sharing my easy original recipes with you, because food and teaching are my passions, but I’m also a busy mom to our son Lincoln now, so I like to film vlogs, thrift hauls, and product reviews when I can’t film our cooking show. My husband Joe is a former art director in advertising and now works as a graphic designer and visual media director. He and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family!
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FAVORITE KITCHEN TOOLS:
Kyocera Ceramic Knife:
Kuhn Rikon Serrated Paring Knife:
Shun 8-inch Classic Chef Knife (*I actually own the Shun Ken Onion which is no longer available, so I listed this knife because it has similar qualities):
Microplane Grater and Zester:
Lemon / Lime Squeezer:
Progressive Magnetic Measuring Spoons & Cups:
Pyrex Measuring Glass Cups:
Glass Nesting Bowls:
Over the Sink Expandable Strainer:
Oxo Salad Spinner:
Lodge Logic 12-inch Cast Iron Skillet:
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FILMING EQUIPMENT USED:
Canon 70D SLR Camera:
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Ramadan Flavors: No-Bake Turkish Delight Cheesecake
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The holy month ????is upon us.
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I may not fast or celebrate Eid festivities, but I can feel the positive energy in the air.
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Living in Dubai ???????? has introduced me to so many cultures and cuisines. It’s truly a blessing to live here, amidst all of you.
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As a token of love, I have decided to share some wholesome treats ????for Suhoor/Iftar. This #reel is dedicated to everyone who is fasting and striving to keep their diet in check.
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It’s my way of showing you how to tuck in nutrient-rich ????????dishes without compromising taste or presentation.
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So what’s inside this delicious dessert ?????
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I gave the classic cheesecake a Turkish twist to brighten your feed. My triple-layered dessert starts with a nutty pistachio crust and ends with a refreshing rosewater ???? jelly. Nestled between these lovely layers is a lusciously creamy mousse.
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Each bite of this Turkish delight is an explosion of Middle Eastern flavors wrapped in nutritious???? goodness. Yum!
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All you have to do is whip it, stir it, and assemble it. (No baking involved!)????????♀️
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Crust:
•1cup raw pistachio
•3 Tbsp toasted coconut
•2 Tbsp raw cashews
•2 Tbsp pumpkin seeds
•4-5 tbsp coconut oil
•2-3 Tbsp maple syrup
•Pinch of pink salt
White mousse:
•1 ½ cup raw cashews, soaked overnight
•3 tbsp rose water
•1 vanilla bean pod caviar
•¼ cup coconut milk
•¼ cup coconut oil
•½ cup maple syrup
•¼ cup cocoa butter
•¼ tsp pink salt
Rose jelly
•1 cup water
•2-3 tbsp cane sugar
•4 tbsp rose water
•2 tsp agar-agar
•1 tsp pink pitaya powder
Lastly, I would like to wish all my Muslim followers Ramadan Mubarak ????.
May this auspicious month fill your homes with lots of joy ????and blessing. Hopefully, these tasty treats make it to your festive table and spread smiles all around.
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Stay tuned for more mouthwatering recipes from yours truly????????????.