How To make Choco Mint Cream Rice
2 c Cooked rice
1 tb (1 envelope) unflavored
-gelatin 1/2 c. heavy cream 1/4 c Sugar 2 egg whites
1/8 ts Salt 2 tbs. sugar
1 pk (6 oz.) semi-sweet chocolate
-bits 1/3 c. mint jelly 2 Egg yolks 1/2 c. heavy cream
1 1/4 c Milk 1 tbs. mint jelly
Preparation time: 25 min. Chilling time: 3 hrs. Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened. Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form. Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites. Chill until mixture begins to set. Spoon into 6 sherbet glasses. Whip 1/2 cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet. Top with additional mint jelly, if desired. Makes 6 servings. 441 cal. per serving
How To make Choco Mint Cream Rice's Videos
Fresh Mint and Chocolate Ice Cream | Kitchen Vignettes | PBS Food
Recipe:
This Fresh Mint and Chocolate Ice Cream recipe uses white and dark chocolates as well as fresh mint instead of mint extract.
From the Land we Live on is a food blog based in Toronto sharing ideas and seasonal recipes inspired by ingredients found close to home.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
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Mint Chocolate Chip Frappuccino (vegan)
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iSi Professional Cream Whipper :
Creamright Ultra-Purewhip N2O Whipped Cream Chargers :
Equal Exchange, Bittersweet Chocolate Chips, 70% Cacao :
濃久里夢 (こくりーむ) ほいっぷくれーる :
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Music : Epidemic Sound /
#1 // Airy-Fairy Heart - Franz Gordon
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Ingredients:
150g ice
100g oat milk
30g maple syrup
3g mint leaves
30g chocolate chips
300g soy cream
30g beet sugar
1 N2O cream charger
Instructions:
1. pour soy cream and beet sugar into a cream cylinder and charge it with N2O cream charger. make sure cream and cylinder are well chilled beforehand.
2. put ice, oat milk, mint leaves and maple syrup in a blender container and blend well. then add chocolate chips and blend a bit.
3. pour the frappuccino into a glass and top with whipped cream.
4. Enjoy!
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「材料」
アイス 150g
オーツミルク 100g
メープルシロップ 30g
ミントの葉 3g
チョコレートチップ 30g
豆乳クリーム 300g
てんさい糖 30g
「作り方」
1、豆乳クリームとてんさい糖をクリームチャージャーのボトルに入れてN2Oクリームチャージャーを1本使う。豆乳クリームとボトルは予め冷やしておくと良いです。
2、アイス、オーツミルク、ミントの葉、メープルシロップをブレンダーでよく攪拌する。チョコレートチップを加えてさらに少し攪拌する。
3、2をグラスに注ぎ、ホイップクリームを乗せる。
4、エンジョーイ!
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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic:SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro
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#frappuccino #vegan #mintchocolate
Mint Aero Chocolate Slice | No Bake Slice Recipe
This no-bake mint Aero slice is the ultimate decadent treat! Easy to make and loaded with your favourite mint chocolate flavours.
This no bake chocolate slice uses puffed rice cereal and is perfect for sharing with a crowd!
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Mint ice cream with chocolate rice and marsmallow
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Mint chocolate rice cotton cake | mint cake recipe
Mint chocolate rice cotton cake | mint cake recipe
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80 g ( cake flour )
50 mL / g ( cooking oil ) hot
80 mL / g ( milk )
4 ( egg yolk )
1 tsp ( mint emulco , flavor or extract ) optional
Chocolate rice ( any amount )
???? Soft peak meringue
4 ( white egg )
100 g ( white sugar )
Cake tin size ( 7 inch Springform size )
Temperature 150 ° c ( 50 - 60 minutes )
Enjoy ❤️ Mint chocolate rice cotton cake | mint cake recipe
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Tags ;
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Clean Eating Mint Chocolate Chip Ice Cream (Made From Bananas)
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