Set the thermostat of the refrigerator to its coldest setting.
In a saucepan, combine the black- currant juice, water, sugar and lemon rind.
Bring to the boil over moderately high heat and boil for 4 minutes.
Remove the pan from the heat and stir in the lemon ..
MAKING
1) In a bowl, add in the egg yolks, lemon rind and lemon juice. Beat well till light.
2) In another bowl, add in the evaporated milk. Beat well to a thick and creamy consistency.
3) Fold in the egg yolk mixture into the milk.
4) In a bowl, beat the ..
Remove about 1 inch from tops of artichokes by cutting straight across with a sharp knife.
Cut off stems about 1 inch from base; remove and discard lower outside leaves.
Rinse and drain.
Set the artichokes right-side up in 1 inch boiling water in a large ..
Simmer chicken breasts, covered, with onion, celery tops, salt, peppercorns, and 1 cup water in a medium-size saucepan 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Strain broth into a 2-cup measure; add water, if ..
Melt chocolate and butter in double boiler.
Cool in refrigerator.
Meanwhile beat the egg whites until they hold soft peaks then start adding sugar 2 to 3 tablespoons (1 tablespoon) at a time until they hold very stiff peaks.
Stir egg yolks into cool but still ..
Soften gelatin in cold water.
Heat milk and sugar in the top of a double boiler and bring to a boil.
Add gelatin and stir until dissolved.
Pour a little hot milk over beaten egg yolks and stir eggs slowly into milk.
Cook in double boiler over low fire until ..
Soften ice cream slightly; drain and chop cherries.
Combine all ingredients; mix well.
Pack into covered container; store in freezer until ready to use.
Mousse will keep
– Preheat oven to 375 °F (190 °C).
– In a bowl, combine flour, baking powder, and salt; set aside.
– In a separate bowl, beat eggs and gradually add sugar. Blend well after each addition. Add lemon juice.
– Heat milk without boiling.
– ..
Place the marzipan in the work bowl of a food processor fitted with the steel blade.
Add the egg yolk and blend.
Add the rum and coconut and process until well blended.
Add the bread crumbs.
Process until well combined.
Set aside.
In a separate bowl beat the ..
Sprinkle gelatin over cold water and lemon juice in a bowl; dissolve over hot water.
Mix in salt, paprika, and pepper.
Remove from heat and place over ice water about 5 minutes, stirring frequently.
Stir in crab meat, then fold in whipped cream.
Turn into a ..
Put the peanut brittle through the food chopper.
Whip the cream and combine with the peanut brittle.
Pour into a mold as previously directed and freeze in two parts ice to 1 part salt for 4
In saucepan or microwave-safe dish, sprinkle gelatin over water; let stand for 5 minutes to soften.
Heat over low heat or microwave at medium (50%) power for 50 seconds or until gelatin has dissolved.
In food processor or blender, puree raspberries (if using ..
Sprinkle gelatine over water, dissolve over hot water, stir in coffee, cool to room temperature.
Beat egg yolks and sugar together in small bowl of electric mixer until thick and lemon colored, stir in gelatine mixture.
Whip cream until soft peaks form, fold ..
Puree the apricots in a blender or food processor.
Put the egg yolks into a bowl and beat, adding the sugar gradually.
Continue beating until the mixture is thick, pale and mousse-like.
Fold in the apricot puree.
Whip the cream, adding the grated orange rind ..
MAKING
1) In a pan, heat the fruit, sugar and water, cooking gently over low flame till the fruits start to soften.
2) Liquidize or sieve the mixture to produce a smooth puree. Allow to cook in the fridge.
3) In a bowl, beat the cream till it has thickened ..
Place the syrup and the egg yolks in the top of a double boiler over boiling water.
Beat well together and cook until the syrup thickens, or to 165 degrees on a candy thermometer.
Cool.
Add the vanilla.
Whip the cream until stiff, and mix gently into the ..
This Quick Set Salmon Mousse tastes incredible ! Cold molded salmon dishes have always been my favorites. Just try out these Quick-Set Salmon Mousse and let me know if you like them
To Make Seafoam Shell: Preheat the oven to 225°F.
Choose an ovenproof 10- to 12-cup (2 1/2- to 3-quart) bowl such as a round glass Pyrex dish.
(Don't worry about the little handles.) In a large mixing bowl with electric mixer at medium speed, beat egg whites ..
MAKING
1) In a blender, add in the strawberries and blend to a smooth puree. Strain the puree into a bowl.
2) To the bowl, add in sugar and egg yolks. Beat to a thick consistency.
3) Gently fold in the cream.
4) In a bowl, beat the egg whites to form stiff ..
