164756 coffee granita sambuca cream Recipes

coffee cake, butter, softened, sugar, eggs, instant coffee, vanilla, sour cream, unbleached flour, baking powder, baking soda, salt, brown sugar, unbleached flour, cinnamon, butter, melted, granny smith apples, peeled cored and sliced

coffee (any kind ), cream, sugar (optional), french vanilla flavored coffee creamer (or other flavor )

yellow cake mix, cook and serve chocolate pudding mix (3.4 oz), eggs, irish cream, vegetable oil, vanilla extract, unsalted butter (softened ), powdered sugar, irish cream, vanilla, milk, unsalted butter (softened ), powdered sugar, milk, coffee (instant via by starbucks works well)

vanilla ice cream, slightly softened, coffee ice cream, slightly softened, cake , cut lengthwise into 1-inch-thick slices, bourbon (optional), sweetened shredded coconut, toasted

day-old glazed doughnuts, cut into 8 pieces, cold, strong, brewed coffee, sugar, heavy cream, sweetened condensed milk, milk, vanilla extract

coffee , strongly brewed, cream, amarula cream liqueur, marshmallows, brown sugar, hot chocolate powder, grated chocolate (optional)

butter, caster sugar, eggs, coffee , dissolved in, water, self raising flour, plain flour, milk, sour cream

extra strong coffee, cold, light cream, egg yolks, granulated sugar, cream

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

flour, chopped pecans, brown sugar, sq. bittersweet chocolate, finely chopped, butter, room temp ., vanilla, cold water, sq. bittersweet chocolate, instant coffee powder, unsalted butter, room temp ., granulated sugar, eggs, instant coffee powder, whipping cream, vanilla, coffee liqueur (kahlua or tia maria), icing sugar

egg yolks, sugar, flour, cornflour, milk (divided ), instant coffee powder, coffee liqueur, heavy cream, sugar, water, toasted flaked almonds , for decoration

chilled coffee concentrate, whipping cream, almond extract, salt, vanilla ice cream, chocolate ice cream, garnishes: whipped cream , freshly grated nutmeg

ground or crushed chocolate wafer cookie crumbs (about 7 oz), ground cinnamon, unsalted butter, melted, coarsely chopped chocolate-covered english toffee bars (such as skor or heath; about 4 oz), coffee ice cream, slightly softened, whipping cream, unsalted butter, good-quality white chocolate (such as lindt or baker s), chopped, vanilla extract

ground chocolate wafer cookies, ground cinnamon, butter, melted, coarsely chopped heath candy bar, coffee ice cream, slightly softened, whipping cream, unsalted butter, good quality white chocolate, chopped, vanilla extract

frozen lb cake, heavy cream, confectioners sugar, coffee ice cream,slightly softened, chocolate-covered toffee bits,such as heath bar bitso brickle

coffee liqueur (we used starbucks), irish cream (we used starbucks cream liqueur, which tastes a little different than ), vodka (vanilla is good in this too), milk (you can use more or less if desired for a stronger, or not so strong, drink), ice

icing sugar, instant coffee powder , tsps, egg whites, caster sugar, double cream, summer fruit