Sentences with phrase «cool ice bowl»

Even with the extra cool ice bowl, a crudités platter is only as good as the vegetables it's made of.

Not exact matches

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minuicing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minuIcing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minuicing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

Drain and cool in a bowl of ice water.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

When the custard and berry mixture is completely cool, stir them together and pour the blueberry custard mixture into the frozen bowl part of the ice cream machine.

Then, once cooled, you literally tear it up (note the bowl of cake bits above), knead in some chilled coconut milk (yep, that's that ice cream looking blob on the cake bits), and roll into bite - sized balls (see above).

While the buns are cooling, make the icing by combining the sugar, vanilla, salt and orange juice together in a small bowl.

To speed up the cooling process you could do what I did - use two stainless steel bowls from a nesting set and put the custard in the smaller one and some ice water in the larger one.

Set in a large bowl filled with ice water to cool.

The hotter the temperature, the cooler the soup needs to be, so add ice cubes or serve in chilled bowls.

Fill a bowl with ice water — you'll need this when the custard begins to form to cool the pot down.

3) I cooled the icing in a stainless bowl set in an ice bath, whisking every few minutes.

Then, to get it to cool down he filled a larger bowl with ice and proceeded to spin the metal bowl with icing in it to cool it.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

When completed cooled, make the icing by sifting the icing sugar into a bowl and whisking in the honey and water to create a smooth glaze.

This is about the easiest dessert ever, unless you are just scooping a block of ice cream out of the cardboard container into a bowl, or perhaps eating Cool Whip out of the tub with a spoon.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

Transfer eggs to a bowl of ice water and allow to cool completely.

In a large bowl, stir the ice cream and Cool Whip until it is combined well.

Rinse with cool tap water then tip them into the ice water bowl.

Once the cake is cool, measure out your icing sugar into a small bowl and zest a small lemon and add it to the icing sugar.

To chill quickly, place soup in a bowl, and set in an ice - water bath, stirring frequently until cool.

Gently lower the eggs into one and allow to simmer for 11 minutes, then remove the eggs and submerge into a bowl of ice water to cool.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

The heat is on and the strawberries are ripe, so find a cool spot to lounge and tilt back with a big bowl of the best fresh strawberry ice cream...

(Accelerate the cooling process by placing the bowl in a larger bowl half - filled with ice water.)

You can speed the process by placing the instant pot bowl in an ice water bath, but be sure that it doesn't cool too much.

Drain and immediately transfer the beans to a bowl of ice water until cool.

Drain and submerge in bowl of ice water until cool, about 2 minutes.

He'll wheel it around in a cooler and when the time is right, he'll flip the top and pull a cornflower blue bowl from the ice.

Set the custard bowl over the ice - water bath to cool while you whip the cream to stiff peaks.

Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely.

Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)

Set the bowl in the ice bath and stir until completely cool.

As the cake is cooling, in a small bowl whisk together the heaving cream & icing sugar until smooth.

Strain mixture into a bowl sitting over an ice bath and allow to cool completely.

Chill for several hours in the refrigerator until completely cold (Can also place bowl over an ice bath, to speed up the cooling process).

Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool.

Simply add a bowl of ice under the bowl to keep it all cool.

Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Meanwhile, prepare a large bowl of ice water to cool the collards.

Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely.

This ice cream looks delicious Aimee - I wish I had a bowl of this to cool off on this hot day here:)

Place the bag in a bowl of iced water to cool quickly.

Transfer to a bowl of ice water (keep cooking water boiling) and let cool.

Set the bowl of custard into another bowl of ice water to cool completely.

Transfer to a bowl of iced water to cool, then drain, peel and set aside.

Set the measuring cup over a bowl of ice to cool down (or stash in the freezer if the ice cubes aren't ready yet and chill it that way).

Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny.