Dessert
Pouding Renverse Des Bluets
- 2 blueberries
- 1 egg
- 160 ml milk
- 160 gr flour
- 150 gr sugar
- 50 gr shortening
- 7 gr baking powder
- 4 gr vanilla
- 2 gr lemon rind
- 1 gr salt
Pouding Renverse Des Bluets
- 350 oven for about
- 8 baking (square pan)
- 2 blueberries
- 1 egg
- 160 ml milk
- 160 gr flour
- 150 gr sugar
- 100 gr sugar until (fluffy)
- 50 gr sugar
- 50 gr shortening
Quick And Easy Hazelnut Shortbread
- 250 gr all purpose flour
- 230 gr butter
- 100 gr confectioners sugar
- 55 gr semi-sweet chocolate
- 36 gr hazelnuts
- 1 gr salt
Rainbow Meringue Torte
- 2 packets
- 475 ml chocolate ice cream
- 475 ml strawberry ice cream
- 120 ml cream (heavy)
- 34 gr pistachio
Raspberry Truffle Trifle
- 300 size pkg
- 18 cm
- 3 eggs
- 3 l
- 700 ml milk
- 425 ml whipping cream
- 230 gr semisweet chocolate coarsely (chopped)
- 180 ml cream (light)
- 120 ml raspberry liqueur
- 100 gr granulated sugar
Real French Chocolate Mousse
- 4 egg yolks
- 4 egg whites
- 1/4 stick
- 850 gr charlotte
- 170 gr semi-sweet chocolate
- 120 ml cream (heavy)
- 65 gr soft (unsalted)
- 50 gr superfine sugar
- 45 gr strong coffee
- 30 ml cognac
Republica Dominicana Red Beans & Rice
- 2 garlic (cloves)
- 1 onion
- 1 black pepper (freshly ground)
- 1 tabasco
- 2,000 ml water (fresh)
- 260 gr dry beans (red)
- 120 gr rice
- 16 ml vinegar (white)
- 14 gr sugar (raw)
- 6 gr cumin
Republica Dominicana Red Beans & Rice
- 2 garlic (cloves)
- 1 onion
- 1 black pepper (freshly ground)
- 1 tabasco
- 2,000 ml water (fresh)
- 260 gr dry beans (red)
- 120 gr rice
- 16 ml vinegar (white)
- 14 gr sugar (raw)
- 6 gr cumin
Republica Dominicana Red Beans& Rice
- 2 garlic (cloves)
- 1 onion (peeled)
- 1 black pepper (freshly ground)
- 1 d tabasco
- 2,000 ml water (fresh)
- 260 gr dry beans (red)
- 120 gr rice
- 16 ml vinegar (white)
- 14 gr sugar (raw)
- 6 gr cumin
Rhubarb Cream Pie
- 9 lattice crust
- 4 rhubarb in
- 3 eggs
- 1 pastry
- 300 gr sugar
- 32 gr enriched flour
- 9 gr butter
- 2 gr nutmeg
Ribbon Loaf
- 18 double graham crackers
- 1 dream whip dessert topping mix (envelope)
- 90 gr lime jello
- 90 gr raspberry jello
- 38 gr confectioners sugar
- 32 gr almonds
- 1 gr almond extract
Riccota
- 200 on a thermometer
- 1,900 ml milk
- 45 ml distilled vinegar (white)
- 60 ml lemon juice (fresh)
Rich And Gooey Honey Nut Diamonds
- 4 butter (unsalted)
- 4 pecans
- 1 egg
- 1 filling
- 290 gr brown sugar
- 280 gr flour
- 120 ml honey
- 150 gr sugar (white)
- 80 ml cream (heavy)
- 9 gr vanilla extract
Rum Cream Pie
- 36 oreo cookies de sugared
- 9 pie plates
- 6 egg yolks
- 1 stick butter
- 1 shaved chocolate for (garnish)
- 1 crust
- 1 filling
- 475 ml whipped cream
- 200 gr sugar
- 120 gr rum
Sorbet Au Cabernet
- 2 seedless grapes (red)
- 1 1/4 cabernet sauvignon
- 600 ml juice
- 300 gr sugar
- 240 ml lemon juice (chilled fresh)
- 240 ml water
South Of The Border Jalapeno Cream Cake
- 4 good quality semisweet choco
- 3 eggs
- 2 jalapeno peppers
- 95 gr all purpose flour
- 65 gr butter (unsalted)
- 60 gr blanched (finely ground)
- 30 ml coffee-flavored liqueur
- 14 gr sugar
- 9 gr vanilla extract
- 3 gr cinnamon (ground)
Strawberry Ice Lo Cal
- 1/4 granulated suagr replacement
- 240 ml water
- 150 gr strawberries pureed
- 16 ml lemon juice
- 3 gr cornstarch
Strawberry Sorbet
- 2 rasberries (fresh)
- 2 egg whites
- 300 gr strawberries
- 180 ml orange juice
- 120 ml milk
- 60 ml honey
- 5 ml honey
Tea And Lemon Ice
- 2 lemons
- 1 egg (white)
- 1/2 strong fragrant tea
- 240 ml water
- 190 gr sugar
- 90 ml carbonated water
Tiramisu "pick
- 8 filling
- 3 layers
- 2 egg yolks
- 1 espresso
- 475 ml whipping cream (chilled)
- 180 gr espresso
- 150 gr sugar
- 120 gr mascarpone cheese
- 100 gr sugar (together)
- 30 ml water
Toffee Bar Dessert Cake
- 6 heath bars
- 1 egg
- 450 gr brown sugar (light)
- 250 gr all purpose flour
- 230 gr buttermik
- 110 gr butter
- 65 gr nuts (chopped)
- 5 gr baking soda
- 2 gr vanilla extract
- 1 gr salt
Torta Divina
- 6 eggs
- 1 stick
- 1 finishing
- 1 basket raspberries (fresh)
- 375 gr semisweet
- 240 ml cream (heavy)
- 120 ml water
- 100 gr granulated sugar
- 80 ml sweet liqueur
- 26 gr sugar