Sentences with phrase «of cream mixture»

Pour a small amount of the cream mixture into a bowl, and whisk in the crème fraîche or yogurt.

Spread a fourth of the cream mixture evenly over the cookies to cover them, making sure to get the cream close to the edges.

Pour 1/4 of the cream mixture into the egg yolk and whisk to combine, add another 1/4 of the cream and finally all of the cream.

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

Using a measuring jug, scoop out around 120 ml of the cream mixture and beat into the egg yolks to slacken them.

Whisking constantly, gradually stream half of cream mixture into yolks.

As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one - third of cream mixture to egg mixture.

Pour half of the cream mixture into a lined loaf tin or container.

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

In a large bowl, add the beets and toss with 1/4 of the cream mixture.

Pour in the rest of the cream mixture, and then pour the mixture back into the saucepan (including the vanilla bean).

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

Add two more ladles of cream mixture, one at a time, whisking to combine after each addition.

Whisk in the rest of the cream mixture one laddle full at a time.

Spoon half of the cream mixture into the middle of each pastry to within 1 1/2 inches of edges.

Pour the cream - egg mixture back into the saucepan with the rest 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.

Sprinkle onto of the cream mixture.

Not exact matches

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

Using a large spoon or ice cream scoop, scoop balls of the mixture onto a baking tray and sprinkle with sesame seeds.

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

The benefit of using an ice cream machine is that it freezes the ice cream mixture while churning it to aerate the mixture and keep the ice crystals small (less than 50 μm).

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Fill each round with a tablespoon of the cream cheese mixture.

Blend, adding 1 - 2 tablespoons of almond milk as needed to thicken it to a cream - like mixture.

Pour half of the churned strawberry ice cream base into a freezer - safe container, top with the raspberry puree and swirl the two mixtures together, not stirring too much.

Top your cracker with the cream cheese mixture and finish off with a small piece of smoked salmon and additional dill for garnish.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

- Incorporate an acid into the sugar / water mixture (lemon juice, vinegar, cream of tartar); this keeps the sugar crystals from joining together.

You'll also add cinnamon to the coating of the apples, which are placed on top of the cream cheese mixture in the center of the pastry.

Pour the apple mixture over the center cream cheese area of the dough.

Add the remaining vanilla ice cream and then repeat the swirling process with more of the cherry and chocolate mixtures.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

I also added Pshylium instead of gum, an extra egg and two tblspns sour cream as the mixture was too dry.

The cooked pasta gets mixed with Greek yogurt and cream cheese for a creamy base layer, which is topped with a mixture of browned ground beef, sauteed zucchini, and tomato sauce.

In the center of the dough, I then spread my cream cheese mixture.

Top mixture with dollops of whip cream.

Churn the mixture into the bowl of your ice cream maker, according to your ice cream maker's instructions.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.

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

Drizzle about a third of the sour cream mixture over the chicken, and then spread a handful of cheese over the sour cream.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

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.

Now, Chocolate Ganache is simply a mixture of cream and chocolate.

Add a ladle or two of the cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).

Featuring a simple fudge brownie box mix, swirls of decadent peanut butter and sweetened cream cheese mixture, these easy and delicious Peanut Butter Cheesecake Swirl Brownies will quickly become your new favorite dessert recipe to make!

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.