GETTING READY 1. Make the topping mix according to the instructions on the packet. MAKING 2. In a bowl, mix together the ice cream, sherbet, creme de menthe, and the dessert topping. 3. Take one 6-cup mold or two 3-cup refrigerator trays and turn the... - 36.5931

MAKING 1) In a liquidizer, blend fruit, cheese, brandy, wine and sugar for 1 minute. 2) Alternatively mash fruit and cheese through a sieve using a wooden spoon and collect into a basin. 3) Mix in brandy, wine and sugar and then add in cream. 4) Provide... - 36.7008

Amaretto strawberry cake Crush the strawberries. Mix the butter, creme patissiere and Amaretto. Spread a layer of cream in a circle or square on baking paper. Place a layer of strawberries on top. Repeat once. Cool in fridge. Strawberry tartare Dice the... - 39.8443

Early in day: In large bowl, with electric mixer at medium speed, quickly combine lemon sherbet and creme de menthe. Pack into 5 1/2-cup ring mold; freeze. To serve: Unmold sherbet by running small spatula around outer and inner edges of ring mold. Invert... - 31.4696

1. Combine milk, sugar, creme de menthe, and creme de cacao in a large bowl. Stir until sugar is dissolved. Chill. 2. Pour mixture into refrigerator trays or metal pans, not more than three fourths full. Cover and freeze until mixture becomes firm around the... - 23.9684

Combine fresh fruit and spoon into compotes. Sprinkle with creme de menthe or mint extract. - 19.5103

MAKING 1) In a pan, on high heat, cook sugar and water, till a candy thermometer registers a temperature of 230-234 degrees. 2) In a bowl, combine the beaten eggs and salt. 3) In this, add the sugar-water mix. Beat the mix, until thick. 4) Cool well. 5) To... - 39.8262

MAKING 1) Follow package direction top prepare topping mix. 2) Mix to it ice cream, sherbet, creme de menthe, and whipped topping. Stir to mix well. 3) Put into one 6-cup mold or two 3-cup refrigerator trays. 4) Freeze until serving. SERVING 5) Unmold and... - 34.9964

Combine marshmallows and light cream in a medium saucepan and stir over moderate heat until melted and smooth. Remove from heat and add liqueurs. Pour into a medium bowl, cover, and chill until soft-set. Fold into whipped cream, then spoon into long-stemmed... - 24.155

GETTING READY 1. Slice off about 2 inches from the crown end of the pineapple and reserve to serve as a lid 2. Using a fruit knife, scoop out the flesh keeping a shell of the rind and a thin layer of the flesh from inside. 3. Cut the scooped out pineapple... - 35.6943

Cut papaya in half; remove seeds. Cut papaya pulp into 3/4-inch pieces; set aside in a medium bowl. Wash strawberries and remove caps. Cut in half; add to papaya. Peel and thinly slice kiwi; add to papaya mixture. Mix wine and cassis. Pour over fruit. Cover... - 31.6349

MAKING 1 In a medium-size bowl,stir chopped cherries, cherry juice and red food coloring quickly into vanilla ice cream. 2 Using back of a spoon or rubber scraper, press the ice cream evenly around the inside of a 46-ounce juice can (about 3/4 inch... - 43.3379

1. In a small saucepan combine sugar, the 1/2 cup water, honey, and, if using, vanilla bean. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 5 minutes. Combine the cornstarch and 1 tablespoon water; add to saucepan. Cook and stir... - 34.7153

Heat oven to 350°. In small mixer bowl beat 4 egg whites at high speed, scraping bowl often, until stiff peaks form (1 to 2 minutes). Set aside. In large bowl whisk together 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange peel and 1/2 teaspoon vanilla until... - 40.4393

Chocolate Roulage has a lovely taste. Chocolate Roulage gets its tase from chocolate morsels mixed with eggs and cream. Chocolate Roulage is inspired by mant food joints across the world. - 40.8905

MAKING 1. To make the mint cream, use a medium saucepan, 2. Combine the cream, milk and half the sugar in the saucepan and heat over medium heat. Bring mixture to a boil, stirring constantly. 3. Pluck the mint leaves from their stems; add 2/3 of the leaves to... - 45.053