Cook
the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.
Set mixer bowl with egg white
mixture over saucepan of simmering water.
Not exact matches
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.
Microwave 1 cup reserved chocolate
mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set
over a
saucepan of simmering water), stirring occasionally, until warmed through.
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.
Combine chocolate and jam in a medium heatproof bowl set
over a
saucepan of barely
simmering water (do not let bowl touch
water); stir constantly until chocolate is melted and
mixture is smooth, 1 — 2 minutes.
Set
over a
saucepan of simmering water and whisk until
mixture is hot and sugar is dissolved.
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.
Whisk lemon juice, sugar, and eggs in a medium metal bowl; place
over a large
saucepan of simmering water and cook, whisking constantly, until
mixture thickens, 5 — 6 minutes.
Set bowl
over large
saucepan of simmering water and whisk constantly until yolk
mixture is thick and fluffy and instant - read thermometer inserted into
mixture registers 170 °F, about 4 - 5 minutes.
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.
Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set
over a medium
saucepan of barely
simmering water (
water should not touch bottom
of bowl), stirring until chocolate melts and
mixture is smooth.
butter in a large heatproof bowl set
over a large
saucepan of barely
simmering water (do not let bowl touch
water), stirring, until chocolate is melted and
mixture is smooth.
Heat granulated sugar, cream
of tartar, and remaining 2 egg whites in a heatproof bowl set
over a
saucepan of simmering water (bowl should not touch
water), whisking constantly, until
mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free
of grit).
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.
Heat chocolate and butter in a heatproof bowl set
over a
saucepan of barely
simmering water (do not let
water touch bottom
of bowl), stirring until melted and
mixture is smooth.