4224 yolk juice Recipes

fresh lemon juice , about 6 lemons (no bottled, please), unflavored gelatin, plain, granulated sugar, salt, eggs, egg yolks , from large eggs (reserve egg whites for cake), unsalted butter, cut into 1/2 inch cubes and frozen, cake flour, whole milk, room temperature, egg whites, room temperature, vanilla extract, sugar, baking powder, salt, unsalted butter, softened , but still cool, egg whites , from large eggs, granulated sugar, water, fresh lemon juice (again , no bottled), corn syrup

butter, softened, sugar, cake flour, baking powder, salt, eggs, egg yolks, vanilla, milk, egg yolks, sugar, fresh lemon juice (3-4 lemons), salt, chilled butter, cut into 8 pieces, sugar, less 2 tsp, egg whites (about 1 1/4 cup), fresh lemon juice

unsalted butter, room temperature, powdered sugar, egg yolk, vanilla extract, all purpose flour, salt, sugar, cornstarch, whole milk, divided, egg yolks, fresh lemon juice, grated lemon peel, vanilla bean , split lengthwise, cream cheese, room temperature, diced, whole strawberries (about 1 1/2 lb), hulled, halved, sugar, water, fresh lemon juice, fresh mint or tarragon sprigs (optional)

cake flour (100g), baking powder (3ml), superfine sugar (45 g castor sugar), butter, very soft (45 g), egg yolk, milk, cream cheese (750 g, slightly more than 1 1/2 lbs), cream, fresh (125ml), white chocolate, melted (100g, 1 slab), superfine sugar (60g castor sugar), vanilla (10 ml), eggs, egg yolk, creme fraiche (or thick sour cream, 250 ml), vanilla (5ml), superfine sugar (30 ml castor sugar), lime juice (or use lemon juice, 15 ml)

cookie crumbs (i use stella d oro breakfast treats), sweet butter, at room temperature, cream cheese, at room temperature, sugar, flour, lemon juice, freshly squeezed, sambuca romana or 1/3 cup anisette, eggs, egg yolk, sour cream, vanilla extract, sugar, lemon juice, freshly squeezed, water, egg yolk, sugar, cornstarch

ripe but firm bartlett pears (about 3 1/4 lb), peeled, cored, and quartered, maple sugar, divided, zest and juice of 1 lemon (about 2 tsp and 2 tbsp juice), ground cinnamon, kosher salt, quick-cooking tapioca, maple syrup, vanilla extract, pie pastry, chilled, egg yolk beaten with 1 tsp water (egg wash)

lemon curd filling, fresh lemon juice from about 6 lemons, gelatin (powdered ), granulated sugar (10 1/2 oz), table salt, eggs, egg yolks (reserve egg whites for cake), unsalted butter (1 stick), cut into 1/2-inch cubes and frozen, cake, cake flour (9 oz), plus extra for pans, whole milk , room temperature, egg whites , room temperature, vanilla extract, granulated sugar (12 1/4 oz), baking powder, table salt, unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool, fluffy white icing, egg whites, granulated sugar (7 oz), water, fresh lemon juice (from 1 lemon), corn syrup

sugar, fresh lime juice, egg yolks, eggs, grated peeled fresh ginger, chilled unsalted butter, cut into 1/2-inch cubes, mango nectar (about 1 1/2 cups), cake flour (sifted, then measured), sugar, baking powder, salt, egg yolks, canola oil, grated lime peel, egg whites, sugar, fresh lime juice, chilled whipping cream, firm but ripe mangoes, peeled, pitted , cut into 1/4-inch-thick slices

sugar, fresh lime juice, egg yolks, eggs, grated peeled fresh ginger, chilled unsalted butter, cut into 1/2 inch cubes, mango nectar (about 1 1/2 cups), cake flour (sifted, then measured), sugar, baking powder, salt, egg yolks, canola oil, lime zest, egg whites, sugar, fresh lime juice, chilled whipping cream, firm but ripe mangoes, peeled,pitted ,cut into 1/2 inch thick slices

flour (all purpose), sugar, orange zest, egg yolks, vanilla, butter, softened, cream cheese, sugar, orange zest, vanilla, flour, salt, eggs, egg yolks, unsweetened orange juice concentrate, sour cream, vanilla, unsweetened orange juice concentrate, sugar

recipe pate sucre , recipe follows, whole eggs, egg yolks, sugar, lemon juice, lime juice, lemons , zested, limes , zested, soft butter, cut into small pieces, cake or pastry flour, sugar, unsalted butter, chilled, cut into small pieces, egg yolks, heavy cream

sucre , recipe follows, whole eggs, egg yolks, sugar, lemon juice, lime juice, lemons , zested, limes , zested, soft butter, cut into small pieces, cake or pastry flour, sugar, unsalted butter, chilled, cut into small pieces, egg yolk, heavy cream

tart filling, whole eggs, egg yolks, sugar, lemon juice, lime juice, zest of 2 lemons, zest of 2 limes, soft butter, cut into small pieces, pastry shell, cake or pastry flour, sugar, unsalted butter, chilled very cold, cut into small pieces, egg yolks, heavy cream

heavy cream, gelatin sheets, sugar , plus 2 ounces, water, egg yolks, egg whites, key limes, juiced and zested, sugar, egg whites, cake flour, vanilla extract, fresh mint, corn syrup, lime juice, lime , zested, lemon rum, eggs, egg yolks, almond flour, cornstarch, orange , zested, lemon , zested, sugar, fruits or chocolate shavings, as a garnish

prep : 1 hour, bake: at 350 degrees for 12 minutes, cook: 12 minutes, lemon curd, sugar, fresh lemon juice, salt, cornstarch, egg yolks, pastry cream, sugar, cornstarch, heavy cream, half-and-half, egg yolks, vanilla extract, salt, sponge cake, eggs, separated, sugar, vanilla extract, juice and zest of 3 lemons, cake flour (not self-rising), baking powder, assemble, heavy cream, sugar

plain flour, self-raising flour, cornflour, custard powder, butter, sugar, egg yolk, water, sugar, cornflour (cornstarch), water, lemons , rind of, grated, lemon juice, egg yolks, butter, egg whites (important to use 65g eggs, jumbo size), superfine sugar (caster), cornflour, white vinegar or 1 tsp lemon juice, cream of tartar

vegetable oil, apple cider vinegar, garlic powder, onion powder, paprika, salt and freshly ground black pepper, pork boston butt, mustard-based bbq sauce, japanese sushi rice, water, sugar, rice wine vinegar, sheets seaweed (sushi paper), scallions, egg yolk, all-purpose flour, soda water, ice cubes , for batter, cornstarch, pickled ginger, pickled okra (homemade preferred ), chipotle aioli , recipe follows, special equipment : 1 sushi rolling mat, egg yolks, salad oil, freshly squeezed lemon juice, salt and freshly ground black pepper, garlic, chipotle peppers, freshly squeezed lime juice

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.