Sentences with phrase «cream melting over»

And to celebrate, Elliott and I are making a getaway this week to sleep under the stars, roast hot dogs over a fire, get our shoes muddy on trails, walk down sidewalks with ice cream melting over our fingers and eat in restaurants with goats on the roof.

Not exact matches

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

Over medium heat combine chocolate and cream stirring until chocolate is fully melted.

Coconut oil is has an advantage over other fats in that it slows down the melting of ice cream.

Gently melt the white chocolate over a double boiler, and add the coconut cream.

To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat.

Penne with Swiss Chard & Leeks in Cream Sauce In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.

While you can make ganache by pouring hot cream over chopped chocolate, for this recipe you melt the chocolate right along with the cream.

Pour the hot cream over the chopped melted chocolate and let it sit for a minute.

Add cream and solvents together in the microwave or over double - boiler until everything is melted and ganache is smooth.

Add in cream and melt together in the microwave or over double - boiler, until the mixture is smooth and completely melted.

In a small saucepan over medium heat, whisk together the coconut cream and coconut sugar, stirring as it melts.

Spinach White Cream Sauce — melt 2 - 4 tb butter in saucepan over medium heat.

Add cream cheese into the skillet (don't need to wash it) and melt over medium heat.

While the tart crust is baking, place the chocolate and heavy cream over medium - low heat and melt the chocolate, stirring constantly.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

For the ganache, in a heavy sauce pan, melt the chocolate with the cream over low heat; stir until smooth.

When the ice cream is starting to harden and «turn over» in the mixer, very slowly drizzle the melted chocolate into the mixer while it is still mixing.

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

Traditionally a ganache is made by pouring the boiling cream over the chocolate and letting it melt it that way... it tends to be much smoother.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

Hi Natalia: for # 8 you can use a heavy duty sauce pan to melt your caramel with cream on the stove top over low heat, stirring constantly.

Pour the cream over the melted chocolate and whisk until incorporated.

Melt the white chocolate and cream very gently in the microwave (about 45 seconds to 1 minute on medium power); pour or pipe over the edges of the chilled cake.

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.

Pour the cream over the chocolate and stir until all the chocolate has melted.

In a small sauce pan, over medium - high heat, melt ice cream.

Your first dose of chocolate begins with a purchased chocolate cookie crust, over which is poured a rich layer of melted chocolate and cream.

To make the chocolate glaze, melt the chocolate with the cream in the top of a double boiler over barely simmering water.

In a medium saucepan, combine chocolate and heavy cream and cook over low heat until chocolate melts, stirring occasionally.

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.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth.

To make the ganache, place the chocolate and cream in a small saucepan over a low heat, and stir until the ganache is smooth, melted and combined.

Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat.

When the butter has melted pour the hot cream mixture over the broken chocolate pieces, whisking gently until the chocolate has melted and the mixture is smooth.

Pour the hot heavy cream over the chocolate and stir until the chocolate is smooth and melted.

Pour melted chocolate over ice block, working as quickly as you can to prevent the ice cream melting.

Pour the heavy cream over the chocolate and let it sit a few minutes before gently whisking until the chocolate is melted and smooth.

Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts.

Add the cream and melt together in a microwave or over double - boiler until everything is melted and the mixture is smooth.

Combine heavy cream and butter in a small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through.

You can easily make Stracciatella ice cream with Italian - style chocolate chips: Drizzle pure melted dark or milk chocolate (about 5 ounces, 140g) over the almost - frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little «chips».

Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.

First off, you want to melt the cream cheese, butter, and milk over a double boiler.

To make the filling, place the cream and butter in a saucepan over medium heat until melted.

HEAT cream cheese and butter in medium saucepan over medium - low heat until melted (mixture may not appear smooth).

Melt the chocolate, white sugar and heavy cream in the microwave or double boiler and pour over cheesecake layer in the springform pan.

For the ganache: In a double broiler or a heat safe bowl over a pot of boiling water, melt chocolate and cream, stirring, until creamy.