Sentences with phrase «powder in a heavy saucepan»

Not exact matches

Place the butter and cocoa powder in a medium - size, heavy - bottom saucepan and melt the butter over medium heat, stirring the mixture occasionally.

In a medium - size, heavy - bottom saucepan, place the coconut milk or cream, milk, and cocoa powder, and whisk to combine well.

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.

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.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.

Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan.

Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan.

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

In a heavy saucepan, combine oats, milk, sugar or agave, cocoa powder, cinnamon and vanilla.

In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, and chile paste.

In heavy small saucepan, combine sugar, cocoa powder and salt; mix well.

In a large saucepan, whisk together 1/2 cup heavy cream and cocoa powder.

In a medium saucepan, combine the heavy cream and coffee powder over medium high heat.

In a medium saucepan, whisk together milk, heavy cream, powdered sugar, cornstarch, red velvet cake mix, and red velvet emulsion.

Thicken if needed with Coconut Flour, Arrowroot or Corn Starch in a 2 - quart heavy saucepan, simmer nectarines, tomato, garlic, vinegar, coconut sugar, curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy (approx. 20 minutes).