Sentences with phrase «cup of the cream mixture»

Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices.

Whisking constantly, slowly pour in about a half cup of the cream mixture to temper the yolks.

Slowly pour in about 1/4 cup of the cream mixture, whisking constantly.

Using a measuring jug, scoop out around 1/2 cup of the cream mixture and beat into the egg yolks to slacken them.

Not exact matches

Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

When completely melted, whisk in the 1/4 cup of cream and the coffee / sugar mixture.

Once the entire mixture begins to bubble, remove from the heat and stir in 1/4 cup of the heavy cream.

Yes, the «1/4 cup of milk» is referring to the heavy cream mixture.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.

Using your spoon, spoon the mixture on top and over the mounds of frosting in each candy cup to enclose the cream cheese icing inside of the candy cup.

Also, you may or may not want to fold in 1/2 cup of banana foster into the cream cheese mixture.

Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture.

Spread about a cup of the tomato sauce over the top of the sour cream mixture and follow it with a layer of the remaining eggplant rounds.

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.

Mince or grate the garlic and add to the spinach mixture along with the mayo and sour cream and 3/4 cup of the parmesan cheese, stir well.

2/3 cup (160 ml) half - and - half cream or light cream, at room temperature (Half - and - half cream is a mixture of cream and whole milk and contains 10 - 12 % butterfat.)

In another large bowl, cream together the butter and the 1 cup sugar until the mixture is fluffy and light, and continue to beat for a total of 5 minutes, scraping down the sides of the bowl.

I added a quarter of a cup of sour cream to the mixture.

Add 1/4 cup of the sour cream, stirring until smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly.

Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup.

Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.

Add 1/4 cup of the sour cream to the butter mixture, then add half of the dry ingredients, mix and repeat with the remaining sour cream and the dry ingredients.

In a large bowl add ground beef mixture, noodles, black beans, corn, salsa, sour cream and 2 cups of cheese.

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.

Once the other components of the peanut butter cups are ready, freeze the chilled ice cream mixture in your ice cream maker according to manufacturer's instructions.

For the Coffee 1 cup espresso 2 tablespoons coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee Mixture

Chuck rinsed cashews, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and an extra 1/4 cup / 60 ml of water into a blender.

In each of 6 parfait glasses, spoon 1/4 cup pumpkin pudding; top each with 6 tablespoons cream cheese mousse mixture.

Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form.

• using a 1 tablespoon ice cream scooper, scoop a generous tablespoon of the potato mixture into the muffin cup.

Step # 1: Blend cashews with 1/2 cup of water until completely smooth Step # 2: Add in blueberries and blend well Step # 3: Mix cream cheese, vanilla and stevia with cashew mixture

Add remaining 2 cups of heavy cream and bring to a simmer, stirring occasionally until mixture has reduced by half, about 4 - 5 minutes.

To Assemble: Fill each phyllo cup with equal amounts of the nut mixture and top with one or two small scoops of banana ice cream.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Remove about a cup (eye - ball it) of the whipped cream mixture and whisk into the melted chocolate.

Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and puree (use caution when blending hot liquids).

The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out of my measuring cup) and to beat the whipping cream to soft peaks and then add the peanut butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.

Reserve a little bit of the mixture to sprinkle on top of the nice cream cups.

Combine the egg whites, cream of tartar and a small amount of the remaining 1/4 cup sugar in the bowl of an electric mixture.

Whisk the remaining 1 1/2 cups of heavy whipping cream in the stand mixer until thick and then fold in the cooled chocolate mixture until a rich mousse is formed.

My problem with this recipe is the cup of sliced strawberries that are in the whip cream mixture.

Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps.

In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture.

Real Talk: If you REALLY don't want to bother with the layering, serve this in small bowls, cups, or clear jars as individual parfaits (a spoonful of pumpkin mixture, a spoonful of cream, with crumbled graham crackers and candy on top).

Fold 1 1/2 cups whipped cream into pumpkin mixture until combined and no streaks of white remain.

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.