181506 hazelnut meringues cream blood syrup Recipes

white bread (cubed into 1-inch pieces), cream cheese, eggs, milk, half-and-half cream, maple syrup, vanilla, powdered sugar (to garnish )

butter, sliced leek, diced peeled celeriac, chicken stock, double cream, maple syrup, salt and pepper, chopped chives (to garnish ) or spring onion (to garnish)

coarsely chopped macadamia nuts, blood oranges (if unavailable, you can use regular oranges), baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces, cooked corn, garlic clove, minced, dijon mustard, sherry wine vinegar, hazelnut oil, fresh blood orange juice , reserved from sectioning fruit

egg whites, white sugar, sugar, ground cinnamon, cornstarch, ground hazelnuts, semisweet chocolate, chopped, heavy whipping cream, sugar, unsweetened cocoa powder

unsalted butter, plus more for pan, all-purpose flour, for pan, hazelnuts (about 4 oz), light brown sugar , firmly packed, eggs, separated, egg whites, bittersweet chocolate, melted and cooled, plus 4 oz roughly chopped, pure vanilla extract, rum, salt, cornstarch, cream of tartar, superfine sugar

egg whites, superfine sugar, hazelnuts, toasted, peeled , and, heavy cream, strawberries, hulled and sliced into

chopped hazelnuts, toasted, unsweetened cocoa, bittersweet chocolate, finely chopped, powdered sugar, cornstarch, egg whites, cream of tartar, salt, granulated sugar, vanilla extract

egg whites, cream of tartar, salt, granulated sugar, brown sugar, vanilla extract, semisweet chocolate, blanched whole hazelnuts, toasted and finely chopped

blood orange juice, orange-flavored vodka or sparkling water, orange liqueur or orange juice, garnish: blood orange slices, black sanding sugar, simple syrup, sugar, water

egg whites, cream of tartar, salt, granulated sugar, brown sugar, vanilla extract, semisweet chocolate, blanched whole hazelnuts, toasted and finely chopped

unsalted butter, melted, granulated sugar, plus extra for the souffle dish, bittersweet chocolate, coarsely chopped, heavy cream, water, egg whites, blood orange creme anglaise, heavy cream, blood orange zest, finely grated, granulated sugar, freshly squeezed blood orange juice, egg yolks, instructions, combine cream , zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar., in a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream., return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (it should look like melted ice cream.), strain through a fine mesh strainer. serve hot or cold .

egg whites, sugar, chopped hazelnuts, toasted, fresh strawberries, hulled and sliced, low-fat frozen yogurt

blood oranges, lemon, fresh ginger, 2-inch piece peeled and sliced, vodka, simple syrup

vanilla low-fat ice cream, unsweetened hazelnut milk, chilled, maple syrup, hazelnut butter

hazelnut syrup, vanilla-flavored syrup, caramel syrup, espresso, milk, steamed

chocolate hazelnut spread (like nutella), semisweet chocolate, melted and cooled, heavy cream, chocolate syrup (home made or store bought), fresh strawberries (for garnish )

blood orange, cut into 32 pieces, fresh small basil leaves or mint leaves, reserve a few for garnish, natural raw cane sugar (demerara sugar), ice cubes or chipped ice, basil syrup , recipe follows, or simple syrup, light rum, seltzer water or sparkling water, sugar cane sticks, for garnishing, granulated sugar, water, well-washed fresh basil leaves

hazelnuts, deep, dark chocolate sauce (prepared using semisweet chocolate not bittersweet chocolate), frangelico or other hazelnut-flavor liqueur, corn syrup, sugar, half-and-half (light cream ), eggs, vanilla