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How To make Chilled Orange Cappuccino Cream w/ Grated Choc
KAREN PHILLIPS CBTX40A:
4 c Heavy cream
4 T Cornstarch
1 1/2 c Half-and-half
4 T Instant espresso powder
6 Egg yolks
2 T Grand Marnier
2 Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated 1/2 c Granulated sugar
EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt saucepan, electric mixer with paddle, and balloon whip, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), pastry bag, 8 8-oz coffee cups Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan over medium-high heat. Bring to a boil. While the cream is heating, combine the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the bowl of an electric mixer fitted with a paddle. Beat the mixture on high for 2 minutes, scrape down the sides of the bowl, and continue mixing on high until the mixture is slightly thickened, about 1 1/2 to 2 minutes. (At this point the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If his is not done, the eggs will develop undesirable lumps.) Pour the boiling cream into the beaten egg mixture and whisk to combine. Return to the saucepan and heat over medium-high heat, whisking constantly, until the cream reaches a temperature of 180 degrees, about 5 to 6 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool the espresso-custard mixture in an ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25 minutes. Continued >>>
How To make Chilled Orange Cappuccino Cream w/ Grated Choc's Videos
Melting Galaxy in a Hotel Chocolat Velvetiser! (Alternatives to Sachets!)
Have you recently received a Hotel Chocolat Velvetiser as a gift, or perhaps you're thinking of buying one? Did you know you don't have to use Hotel Chocolat's chocolate sachets?! ????
Mr. Editor loves Hotel Chocolat's salted caramel hot chocolate (and the hazelnut praline too!), but I love melting a Galaxy chocolate bar in the Velvetiser, for a creamy and smooth Galaxy hot chocolate! ????
Do you want the same Velvetiser and ceramic cups as Mr. Editor? Get it here:
In this episode, let me show you how to use your favourite chocolate bars to make the hot chocolate drink of you dreams in your Hotel Chocolat Velvetiser! The process is exactly the same for any chocolate or chocolate bar, but be sure to use a good quality chocolate! A cheaper chocolate could, at best result in a horrible hot chocolate drink and at worse, damage the Velvetiser.
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Chapters
0:00 - Bought A Velvetiser? Run Out of Sachets?!
0:44 - Making Our Galaxy (or Terry's Chocolate Orange) Hot Chocolate!
1:38 - Want More?
Hot coffee cream|Ginger????#shorts#coffee#Hotcoffee#Starbucksdrink#espresso#cappuccino#coffeecream
Hot coffee cream|Ginger????#shorts#coffee#Hotcoffee#Starbucksdrink#espresso#cappuccino#coffeecream
This Hot coffee cream Ginger will make your morning cup of joe little extra cozy. It's creamy, sweet, and full of warm spices!
Ginger coffee is an intriguing hot beverage with intensity and aroma from coffee as well as mild fragrance and heat from ginger
We first tried Hot coffee cream two years ago when we just moved back to Vietnam. The Vietnamese name is cà phê gừng, and it is one of the signature drinks of a popular local coffee chain. It is intense, aromatic with a gentle warmth slowly spreading throughout your body when you drink it.
Hot Ginger Coffee
Ingredients
6 tablespoons ground coffee (not instant)
1 tablespoon grated orange zest
1 tablespoon chopped crystallized ginger
1/2 teaspoon ground cinnamon
6 cups cold water
Optional: Whipped cream, cinnamon sticks and additional orange zest
1 Whipped cream
Directions
Combine the coffee, orange zest, ginger and cinnamon. Place in a coffee filter and brew with the cold water according to manufacturer's directions.
Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.
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ChefSteps Nerd Alert: All About Xanthan Gum
Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.
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Everyday Gourmet Season 9 Episode 33: Orange & Almond Milk Choc Top Ice Creams
Silky smooth and no ice cream churner in sight! Watch Darren make these delicious and easy ice creams topped with a thin layer or crunchy milk chocolate.
Recipe
Cook time 1 hour + freezing time
Servings 12
Ingredients
6 egg yolks
1 orange, zest
1 vanilla pod, split and scraped seeds
125g caster sugar
1 tbsp glucose syrup
100ml water
375ml cream, firm whip
Milk Chocolate and Almond Covering
500g milk chocolate
150g cocoa butter
120g toasted almond nibs
Add the yolks to the bowl of an electric stand mixer and start to whisk on medium speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Add the glucose and continue cooking.
Cook the syrup to 121°C using a sugar or digital thermometer to accurately check the temperature.
Slowly pour the syrup into bowl of whisking egg yolks from the side, and turn onto high speed. Whisk for 5 minutes until the mixture has cooled slightly. Add the zest and the vanilla into the bowl and mix again, the mix should be pale and thick in volume.
Remove from the machine and fold in the whipped cream and spoon the mixture into moulds, fix the popsicle sticks and freeze overnight.
De-mould the ice-creams and place them back in the freezer for an hour or until firm.
Melt the chocolate and the cocoa butter separately and mix together with the almond pieces in a tall narrow measuring jug or container.
Dip the ice-creams into the chocolate and refreeze.
With one candle, your belly fat will melt in one day without diet and exercises
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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