Sentences with phrase «bowl over a saucepan of simmering water»

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

To finish the torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water.

Place the bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl.

Melt the chocolate and butter in a small glass bowl over a saucepan of simmering water or in the microwave set to medium on 30 second bursts, stirring frequently.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted.

Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes.

Place the bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved, about 5 minutes.

Use a double boiler or a large glass bowl over a saucepan of simmering water.

Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.

Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes.

Melt dark chocolate in metal bowl over a saucepan of simmering water.

Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).

Melt the chocolate and butter in a large bowl over a saucepan of simmering water.

Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).

Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

Use a double boiler or a large glass bowl over a saucepan of simmering water.

-- once cool, make your chocolate topping by melting the cacao butter and cacao powder in a heatproof bowl over a saucepan of simmering water.

Not exact matches

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.

* If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of simmering water.

Set metal bowl with chocolate and butter over the saucepan of the barely simmering water stirring occasionally until melted and smooth.

Melt them over a saucepan of barely simmering water — do not let the bottom of the bowl touch the water.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler).

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Then, in a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and shortening (or butter).

Chocolate Spiders: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate.

Chocolate Spiders: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.

Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water until completely smooth.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Set mixer bowl with egg white mixture over saucepan of simmering water.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water.

Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Place chocolate chips in a medium bowl set over a saucepan of barely simmering water.

Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).