170302 mango mousse without whipped cream Recipes

whipping cream, ground sweet chocolate, sugar, orange-flavored liqueur (see note ), comice pears, peeled, cored and sliced

ripe mangoes, seeded peeled , and chunked (should be 3 cups), sugar, unflavored gelatin, cold water, whipping cream (liquid ), coconut extract, coconut , toasted* (see note at bottom of recipe on how to toast)

sugar, butter, eggs , lightly beaten, vanilla essence, mango flavoured yogurt, cake flour , 1 1/2 tsp baking pwd and 1/2 tsp baking soda, mango flavoured yogurt, whip cream , 1/2 cup icing sugar and 3 tbsp butter - whipped, fresh mangoes , sliced

ripe mangoes, salt, heavy whipping cream, sugar, ripe strawberry, mint sprig

heavy whipping cream, sugar, cinnamon, minced crystallized ginger, thick slices lb cake, butter, softened, cinnamon sugar, firm but ripe mangoes, peeled, pitted and cut into small slices, mint sprig (optional)

cake flour (not self-rising), double acting baking powder, salt, eggs, separated (at room temperature ), vanilla extract, granulated sugar , used in two separate measurements, unflavored powdered gelatin, water, ripe mangos (about 1 lb each), sugar, divided, vanilla extract, heavy (whipping ) cream, sour cream, seedless raspberry jam, toasted sliced almonds (see note ), heavy (whipping ) cream, granulated sugar, mango slices, for garnish, fresh raspberries, for garnish

fourteen-oz. can sweetened condensed milk, ripe mango, peeled seeded and cut in chunks, lime juice, chilled heavy (whipping ) cream, sliced bananas or strawberries (optional)

egg yolks (about 8 large ), granulated sugar, mango chutney, divided, mango nectar, unsalted butter, at room temperature, cut into chunks, ripe alphonso or champagne mango, peeled and chopped finely, unsalted butter, at room temperature, all-purpose flour, baking powder, coriander powder, kosher salt, brown sugar, granulated sugar, whole large eggs plus 1 egg white, milk, mango juice concentrate, mango nectar, vanilla extract, vegetable oil, sweetened condensed milk whipped cream , recipe follows, dried mango star garnish , recipe follows, heavy cream, cold, sweetened condensed milk, salt, sweetened dried mango

special sugar or 1 3/4 cups granulated sugar, room-temperature butter, salt, almond extract or 1 tsp a 3-5 drops bitter almond oil, vanilla, vegetable oil, eggs, king arthur unbleached all-purpose flour, baking powder, milk, whipping cream, chocolate mousse mix, whipping cream, chopped bittersweet chocolate (about 6 oz)

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.