Almond Velvet Iced Tea Ingredients: 2 Lipton tea bags (1 quart) 1/2 cup sugar 1/2 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon almond extract Ice cubes 1 quart boiling water water Direction : 1. Brew a fresh pot of tea by boiling 1 quart water. Dip the tea bags in the hot water. Wait 15 minutes then remove tea bags. Add 1/2 cup sugar and stir. Let chilled. 2. Using an electric mixer, whip heavy whipping cream, almond extract and 2 tablespoons sugar together until thicken but not solid. 3. Fill a glass with ice. Add cold tea. 4. Add whipped cream to iced tea with a spoon. The whipped cream will float. 5. Drink in layers and enjoy.
Korean Cream {Birthday} Cake Ingredients 2 c cake flour 2 ts baking powder ¼ ts fine salt ½ c oil {I like grapeseed} ¼ c water 1 ts vanilla extract Juice of ½ lemon + its zest {optional} 6 room temperature eggs {separated} 1 c sugar {separated} ½ ts cream of tartar (can substitute with lemon juice) Simple syrup ¼ c water ¼ c sugar 3 lemon peels Stabilized Whipped Cream 2 c (500ml) cold heavy cream 3-5 tb sugar ½ ts vanilla ½ ts unflavored gelatin + 2 ts water (Optional) Instructions In a bowl, double sift the cake flour, baking powder and salt. Sift two more times if you want. This will ensure a silkier cake later. This is your dry bowl. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites. In another bowl, whisk together the yolks with 1/2 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl. In a cold bowl,...
Ingredients: (makes a 7" cake) Espresso Syrup: 1 tablespoon instant espresso/ strong coffee powder 1/2 tablespoon sugar 1/2 cup (125ml) boiling water 1 tablespoon Marsala (I used Baileys Irish Cream) Filling: 250g mascarpone cheese 1 1/2 teaspoons vanilla extract 3 tablespoons icing sugar 2 tablespoons Marsala (I used Baileys Irish Cream) 1 cup (250 ml) heavy/whipping cream about 24 sponge fingers (savoiardi) 50g dark chocolate cocoa powder, to dust dark and white chocolate shavings (optional) strawberries for decoration (optional) Method: To make the Espresso Syrup: Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside. To make the Filling: In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until blended. With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a sp...
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