Sentences with phrase «gently whisking»

I like to place a cotton pad soaked in the solution on my lids for a few seconds to let it soak before gently whisking away my makeup with one sweep.

Let stand for a minute before gently whisking until the chocolate is melted and smooth.

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.

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

Slowly drizzle in cooled butter while gently whisking mixture until it has all been incorporated.

Let it melt slowly, while gently whisking to mix in the hazelnut butter.

Dollop one - third of the beaten egg whites onto the batter and gently whisk in.

Then instead of removing it from the heat after it's melted — we'll leave it over the heat and begin to gently whisk the butter as it bubbles.

In a second bowl, gently whisk together eggs, sour cream, brown sugar and melted butter.

Pour a shot of hot espresso or coffee into a large mug and gently whisk in the beetroot powder, spices, and sweetener.

Gently whisk, and add the diluted masa harina little at the time.

Gently whisk in milk.

At the end of the 3 hours, ladle about 1/2 to 1 cup of the warm milk into about 1/2 cup starter in a bowl and gently whisk together.

To crystallise petals and leaves, gently whisk an egg white until foamy.

Add in all the remaining ingredients and gently whisk by hand until smooth and combined.

Gently whisk until just mixed.

In a medium bowl, gently whisk together the condensed milk, egg yolks, key lime juice and zest.

In a measuring cup, gently whisk together the oil and buttermilk or yogurt.

Using the microwave, heat the heavy cream again on high until very hot and pour over the chocolate; let sit one minute then gently whisk until emulsified.

Using a whisk, gently whisk the eggs, incorporating a little flour into the well at a time, and continue whisking until the dough starts coming together.

Once combined, remove from heat and gently whisk in the strawberry powder.

Gently whisk the dry ingredients into the wet ingredients.

Gently whisk in the hot coconut milk.

If that happens again, gently reheat and gently whisk until it mounds softly.

Pour your wet mixture into your flour mixture and gently whisk or stir together.

Gently whisk the flour mixture into the almond milk mixture until thoroughly combined.

In a medium bowl, gently whisk together the egg yolks.

Let sit for a minute or two to melt the chocolate, then gently whisk to combine.

Once you've scooped in enough liquid for the yolks to become warm (about three scoops), gently whisk the mixture back into your saucepan with the remaining coconut milk, cream, and beer.

Add cream, half - and - half, and vanilla; gently whisk to combine (do not aerate).

Gently whisk in yogurt and rum, if using.

Gently whisk in bourbon (the more bourbon you add, the softer the ice cream's consistency will be).

Gently whisk in gelatin and wait 5 minutes before turning on the heat to allow the gelatin to soften.

In a medium pot, gently whisk together Montmorency tart cherry juice, red wine, sugar, cinnamon and lemon juice.

Once combined, remove from heat and gently whisk in the strawberry powder.

Let the chocolate sit for 3 minutes, then gently whisk until the chocolate is combined with the heavy cream.

Use your favorite face wash, cleansing towelette, or micellar water to gently whisk away all traces of makeup, dirt, and impurities lingering on your skin at night.

In a large bowl, gently whisk together flour, sugar and baking powder and salt, make a well in the middle and add slightly beaten egg and yolk, vanilla and cubed butter.

As soon as the caramel is ready, remove it from the heat and gently whisk in the heavy cream and butter.

2 In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined.

Gently whisk until the chocolate is melted and the ganache is smooth.

In a small bowl or cup, gently whisk the eggs and water together.

If the base is lumpy, gently whisk away the lumps.

Then dip each dredged fillet (shake off the excess) in gently whisked egg yolks laced with saffron, using a large work spoon with holes in, so the extra egg can drip off.

Not exact matches

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

Drizzle the broth over to coat, then gently toss the mixture with the whisked egg (the egg will help the stuffing stick)

Hi Jamie, if you look on the instructions # 5 I wrote «In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula», let me know how it turns out.

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.

Slowly pour cooled sugar mixture into egg mixture and whisk gently.