Melt finely shredded cacao butter and oil in
a glass mixing bowl over boiling water.
If you do not have a double boiler, use a heatproof
glass mixing bowl over a saucepan filled with a few cups of water, making sure the water does not touch the bottom of the bowl.
Not exact matches
Combine all ingredients in a large
glass or ceramic
bowl,
mixing well, then pour the mixture into a large
glass or ceramic pot and cook it
over low heat until the mixture thickens.
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.
Meanwhile, make the drizzle syrup by
mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof
glass bowl and either stir in the pan
over a gentle heat until fully dissolved and simmering or heat in the microwave until dissolved and just beginning to boil (stirring frequently in between microwave bursts).
1) Combine cut figs and sugar in a medium
bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan
over low heat,
mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize
glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.
Set a fine mesh sieve
over a
mixing bowl or
glass measuring cup and pour the milk solids and buttermilk into the sieve.
Step 3: Put some hot water from the kettle in a saucepan (ask an adult for help) and put a clear
glass / pyrex
mixing bowl over the top.
Mix shea butter, coconut oil and beeswax in a double boiler or
glass bowl over a small saucepan with an inch of water.
Place all the berries in a large
glass bowl, sprinkle sugar evenly
over them and
mix gently together so all the berries are covered.