Using ingredient whipping cream
Austrian Chocolate Cup
- 30 cinnamon sticks
- 10 orange peel (finely grated)
- 3,500 ml milk
- 850 gr semisweet chocolate
- 600 ml whipping cream
- 7 gr cinnamon (ground)
Avocado Terrine
- 4 avocado (peeled)
- 4 ripe tomatoes (plum)
- 3 shrimp per servin
- 2 basil leaves
- 1 basil (fresh garnish)
- 1/2 mixture
- 240 ml whipping cream
- 240 ml whipping cream
- 28 ml cream (heavy)
- 10 ml dijon mustard
Avocado Terrine
- 4 avocado (peeled)
- 4 ripe tomatoes (plum)
- 3 shrimp per servin
- 2 basil leaves
- 1 basil (fresh garnish)
- 1/2 mixture
- 240 ml whipping cream
- 240 ml whipping cream
- 28 ml cream (heavy)
- 10 ml dijon mustard
Bacon-asparagus Quiche
- 3 eggs
- 1 pastry shell
- 1 asparagus
- 1/2 bacon
- 240 ml whipping cream
- 120 gr swiss cheese
- 10 ml mustard
- 2 gr tarragon
- 1 gr savory leaves
Bailey's Chocolate
- 5 eggs room temperature
- 1 chocolate curls as (garnish)
- 1,000 ml cream cheese (room temp)
- 240 ml baileys irish cream
- 240 gr semisweet chocolate chips
- 240 ml whipping cream (chilled)
- 210 gr graham cracker crumbs
- 130 gr sugar
- 85 gr butter melted
- 50 gr sugar
Bailey's Irish Cream
- 3 eggs
- 425 ml milk (canned)
- 375 ml scotch whiskey
- 240 ml whipping cream
- 50 gr chocolate syrup
- 1 gr coconut extract
Ball Park Cherry Berry Ice Cream
- 2 env gelatin (unflavored)
- 2 dark sweet cherries
- 950 ml cream (light)
- 475 ml whipping cream
- 300 gr sugar
- 180 gr strawberries (frozen sliced)
- 120 ml water
- 8 gr vanilla
Banana Bread Pudding With Rum Sauce
- 12 ovenproof baking dish
- 3 egg yolks
- 3 bananas
- 1 egg
- 1 wide fingers
- 1/2 stick
- 475 ml milk
- 475 ml whipping cream (heavy)
- 120 gr rum
- 100 gr sugar
Banana Butterfinger Cake
- 350 degree
- 9 diameter cake pans with
- 3 eggs
- 1 day
- 1 at a time
- 1 stick
- 1/2 high sides
- 750 gr butterfinger bars (chopped)
- 400 gr semisweet chocolate
- 300 gr mashed ripe bananas
Banana Butterfinger Cake
- 3 eggs
- 1 stick
- 700 gr butterfinger bars
- 400 gr semisweet chocolate
- 300 gr sugar
- 300 gr ripe bananas
- 280 gr cake flour
- 180 ml sour cream
- 160 ml whipping cream
- 65 gr butter (unsalted)
Banana Butterfinger Cake
- 3 eggs
- 1 stick
- 700 gr butterfinger bars
- 400 gr semisweet chocolate
- 300 gr sugar
- 300 gr ripe bananas
- 280 gr cake flour
- 180 ml sour cream
- 160 ml whipping cream
- 65 gr butter (unsalted)
Banana Chocolate Cream
- 8 coconut macaroons
- 6 bananas
- 4 oranges
- 3 egg yolks
- 1 orange
- 1 basic confectioners custard
- 1 vanilla pod
- 240 ml milk
- 180 ml whipping cream
- 100 gr extra fine sugar
Banana Cream Pie In Almond Crust
- 3 egg yolks
- 1 egg (beaten slightly)
- 1 filling
- 1 crust
- 1 vanilla bean split (lengthwise)
- 425 ml whipping cream (chilled)
- 240 ml milk
- 130 gr all purpose flour
- 120 gr sugar
- 80 gr almonds (finely chopped toasted)
Banana Kiwi Pudding
- 2 real thing
- 1 ripe banana
- 325 ml milk
- 160 gr rice (cooked)
- 60 ml whipping cream
- 4 gr vanilla extract
- 4 slices kiwi fruits
Banana Split Cake
- 32 oreo cookies
- 5 bananas
- 2 eggs
- 1 egg
- 1 nuts
- 600 gr strawberries
- 600 gr sugar
- 600 gr pineapple
- 550 gr butter
- 250 gr flour
Banana Split Crumb Cake
- 4 bananas
- 1 stick butter
- 1 cream cheese
- 1 nuts maraschino cherries (chopped)
- 400 gr sugar
- 260 gr graham cracker crumbs
- 240 ml whipping cream
- 4 gr vanilla
- 1 package pineapple (crushed)
Banana Split Squares
- 3 bananas (peeled)
- 2 oreo cookies (crushed)
- 1,400 ml strawberry ice cream fudge sauce (thick)
- 1,400 ml vanilla ice cream
- 240 ml whipping cream
- 240 ml fudge sauce (thick)
- 170 gr semisweet chocolate chips
- 40 gr margarine softened
- 30 ml lemon juice (fresh)
Basic Creme Center
- 2 1/2 dry candy fondant
- 230 gr butter
- 120 ml whipping cream
Be Mine Buttermilk Cake
- 72 b -ingredients -truffle cream
- 4 egg yolks
- 1 stick
- 400 gr bittersweet
- 240 ml buttermilk
- 220 gr all purpose flour
- 150 gr sugar
- 110 gr chambord
- 85 gr corn syrup (light)
- 80 ml whipping cream
Be Mine Buttermilk Cake
- 72 b -ingredients -truffle cream
- 4 egg yolks
- 1 stick
- 1 raspberries (fresh)
- 400 gr bittersweet
- 240 ml buttermilk
- 220 gr all purpose flour
- 150 gr sugar
- 110 gr chambord
- 85 gr corn syrup (light)