172094 notte coffee raspberry amore cream Recipes

whipping cream, unsalted butter , cut into pieces, sugar, semisweet chocolate, chopped, vanilla extract, unsweetened chocolate, chopped, cake flour, unsweetened dutch-process cocoa powder, baking soda, salt, sugar, unslated butter, room temperature, eggs, vanilla extract, buttermilk, chilled whipping cream, powdered sugar, framboise eau-de-vie (clear raspberry brandy; optional), vanilla extract, fresh raspberries or frozen unsweetened, thawed, drained, raspberries (optional)

whole graham crackers, coarsely broken, golden brown sugar, unsalted butter, melted, cream cheese, room temperature, sugar, sour cream, fresh lemon juice, vanilla extract, baskets raspberries, seedless raspberry jam

coffee liqueur, irish cream, creme de cacao (dark ), grand marnier (or other brandy-based orange liqueur), chocolate syrup, coffee (hot, freshly brewed ), cream, maraschino cherries (garnish ) or 1 chocolate shavings (garnish)

unflavored gelatin , envelopes, cold water, sugar, water, instant coffee granules, whipping cream, sugar, coffee liqueur, grated chocolate (to garnish )

coffee, strong, cold, fresh brewed, kahlua, vandermint mint chocolate liqueur, vodka, heavy cream, coffee ice cubes, cream, kahlua, for drizzling

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

yellow cake mix, butter, softened, raspberry preserves, cream cheese, softened, granulated sugar, flour, vanilla extract, egg, raspberry preserves

fresh raspberries or 5 cups frozen raspberries, water, sugar, whipping cream

fresh raspberries or 1 cup frozen raspberries, milk, sour cream, egg, oil, krusteaz pancake mix (or other mix )

white cake mix, butter, melted, raspberry preserves, cream cheese, softened, sugar, flour, vanilla, egg, raspberry preserves

orange juice, boiling, raspberry jell-o gelatin, vanilla ice cream, fresh raspberries, oreo cookie pie crusts

whole graham crackers, coarsely broken, golden brown sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, sour cream, fresh lemon juice, vanilla extract, fresh raspberry (or 2 1/2 pint baskets), seedless raspberry jam

freshly ground coffee or crushed coffee beans, heavy cream, half-and-half, vanilla bean , split lengthwise, or 1/8 tsp pure vanilla extract, egg yolks, granulated sugar, coarse sugar , raw sugar, or demerara sugar, an 8 to 9-inch square baking dish, preferably not aluminum, a hot-water bath, spoons , preferably long-handled, a kitchen torch

orange lb cake , recipe follows, good raspberry jam, half-pints fresh raspberries, orange cream , recipe follows, cold heavy cream, sugar, pure vanilla extract, unsalted butter at room temperature, sugar, divided, extra-large eggs, at room temperature, grated orange zest (6 oranges), all-purpose flour, baking powder, baking soda, kosher salt, freshly squeezed orange juice, divided, buttermilk at room temperature, pure vanilla extract, milk, grated orange zest (1 orange), extra-large egg yolks, at room temperature, sugar, cornstarch, pure vanilla extract, grand marnier liqueur, unsalted butter, heavy cream

orange lb cake (see recipe), unglazed, good raspberry jam, half-pints fresh raspberries, orange cream (see recipe ), cold heavy cream, sugar, pure vanilla extract, unsalted butter, at room temperature, granulated sugar, divided, extra-large eggs, at room temperature, grated orange zest (6 oranges), all-purpose flour, baking powder, baking soda, kosher salt, freshly squeezed orange juice, divided, buttermilk, at room temperature, pure vanilla extract, sugar , sifted, freshly squeezed orange juice, milk, grated orange zest (1 orange), extra-large egg yolks, at room temperature, sugar, cornstarch, pure vanilla extract, grand marnier liqueur, unsalted butter, heavy 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

cake flour, white chocolate chopped, salt, unsalted butter cut into bits, eggs at room temperature, vanilla, granulated sugar, pastry cream, egg yolks, unsalted butter softened, granulated sugar, white chocolate chopped, cornstarch sifted, heavy cream, milk scalded, framboise liqueur, vanilla, raspberry mousse, framboise, fresh raspberries, heavy cream