Sentences with phrase «over the ice until»

As for cooling custards, stir over the ice until they were cold, then refrigerate until thoroughly chilled

Stir over the ice until cool, add the peppermint extract, then refrigerate overnight.

Stir over ice until well - chilled and pour into a coupe glass.

Not exact matches

If the mixture is still a little thin, I whisk over an ice bath until it's the consistency of a thick Anglaise before molding it.

Work the ice water into the dough until it just comes together, being careful not to over work.

Top with 2 scoops of white chocolate ice - cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sides.

Add ice to top of glass and stir for just over 1 minute until properly diluted.

If the icing starts to harden in the pan, just place the pan over a bowl of hot water and whisk until smooth again.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Mix in the nutmeg, brandy, rum and vanilla and stir until cool over an ice bath — I just let it cool over the counter, then refrigerated it.

I left mine in the ice bath in the fridge for over 2 hours until I was actually ready to heat them back up to serve.

Mix the icing sugar and bourbon together in a bowl until smooth, then spoon into a small piping bag and drizzle over the top of the doughnut.

Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

Continue to stir over ice bath until cool.

Remove the asparagus from the water and place immediately over an ice bath until cool.

Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.

Serve over ice, or freeze until slushy and then serve.

Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Stir until cool over an ice bath.

Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.

Continue to stir over ice bath until cool — I just let the mixture reach room temperature then refrigerated it, covered.

While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact

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).

Chill for several hours in the refrigerator until completely cold (Can also place bowl over an ice bath, to speed up the cooling process).

Smooth over each pop tart and refrigerate until icing has set (about 15 - 20 minutes).

Meanwhile, whisk together your icing ingredients with a little warm water until you have a slightly runny paste — the right texture to drizzle over your cake (s) once they have cooled down.

I made some Creme De Menth brownies... the icing is melted chocolate chips & butter... and I had to pour the warm glaze over the filling & refrigerate it until the chocolate hardens.

Grilled Stone Fruit Gazpacho Grill sliced peaches, nectarines or plums over high heat until just barely warmed through, then puree in a blender with some cucumber, red bell pepper, onion, a dash of sherry vinegar, salt, pepper and ice.

Set this mixture over water and ice and chill until cold.

Before I knew it, I'd eaten the entire plate (and then some) and didn't realize over half the batch was gone until I cleaned up my mess from lunch and went back into the dining room to find that all that was left was a handful of gingerbread folk and a hidden pile of casualties I tried covering in icing (iced gingerbread cookies are no longer welcome in this house)(the icing makes it difficult to drown them in coffee and be able to actually drink the coffee, afterward).

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Keep the custard over the ice bath and cool, stirring occasionally, until the custard is completely cooled, about 15 minutes.

I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive

Pour the mixture back into the saucepan and, while constantly whisking, cook over medium heat until the ice cream base is formed and coats the back of a spoon, 5 to 8 minutes.

Sprinkle the ice water slowly over the top as you pulse the food processor until you can bring the dough together into a ball.

Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed.

Purée until smooth, remove from the food processor and add to a bowl over ice.

Coconut oil and chocolate chips... in the microwave until melted and pour over ice cream and you have HARD SHELL at a very low price and it's sooooo good.

Stir all ingredients with ice until chilled, then strain into a rocks glass over a large ice cube.

To achieve the 20 second icing, keep adding water 1 tbsp at a time until a ribbon of icing drizzled over the bowl disappears / «melts» back into the bowl of icing in about 20 seconds.

Stir over ice bath until completely cooled.

To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7 — 8 minutes.

Stir all ingredients other than orange peel and fig with ice until chilled, then strain into a rocks glass over a large ice cube.

Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.

Stir the mixture over the ice bath until completely cooled.

This recipe skips the tricksy water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or ice cream base, pour it over chocolate, stir to combine as though making ganache, pour into cups, and chill until firm.

Directions: Blend all ingredients in blender until smooth / Add several tablespoons water until you have the right consistency — about 2 — 4T, blend again / Serve over ice.

In a small saucepan over medium heat, combine all remaining coconut ice cream ingredients until it starts to bubble, then stir in the arrowroot / coconut mixture and whisk very well for about a minute or until thickened.