with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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Key Lime Ice Cream (With Rum!)
Key Lime Rum Ice Cream
INGREDIENTS
- 1 pint heavy whipping cream
- 14 oz. can sweetened condensed milk
- ½ cup Blue Chair Bay Ⓡ Key Lime Rum Cream
- 3 tsp lime juice
- ½ cup whipped cream cheese
- 6 graham crackers
DIRECTIONS
In a medium bowl, using a handheld mixer, whip the 1 pint of whipping cream until you have created soft peaks.
In a separate bowl, mix the sweetened condensed milk, Blue Chair Bay Key Lime Rum Cream, whipped cream cheese and lime juice until fully incorporated. You can mix this for a little extra time to get it fluffier.
Add the rum mix to the whipped cream, and fold together using a rubber spatula.
Place the 6 graham crackers in a plastic bag, and roughly crush so some pieces remain (you want more than just crumbs so don’t go crazy here).
Add the crushed graham cracker to the ice cream mix, and fold them together until graham is evenly throughout.
Pour ice cream mixture into a freezable container. Cover with parchment paper, pressing it into the top of the ice cream. Cover and freeze overnight.
Scoop out and serve to all your 21+ friends!
BONUS: for added flavor and enjoyment, pour Blue Chair Bay Key Lime Rum Cream over your ice cream when you serve. Cheers!
Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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Raisin Pie
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SOUR CREAM RAISIN PIE
- 1 1/2 cups sugar
- 16 ounces sour cream
- 3 tablespoons flour
- 3/4 cup raisins
- 1/4 cup golden raisins
- 1/4 cup dark rum
- 3 egg yolks
In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.
Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on the heat and cook for another 3-5 minutes until the consistency of a thick pudding.
Once at the desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see my best pie crust recipe:
Let cool in the refrigerator before adding the meringue topping.
MERINGUE TOPPING
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.
With the mixer running, slowly add sugar, one tablespoon at a time, and mix until firm peaks form (peaks that stand on their own).
Spoon meringue over chilled pie creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350-400 degree oven (depending on how close you watch it) for 5-15 minutes.
Serve immediately or keep in refrigerator until you are ready to serve.
Easy rum raisin ice cream
NO ICE CREAM MAKER NEEDED!!! With rum flavour you just can't buy.
Print recipe:
French Silk Pie Recipe | This may be the BEST DESSERT of all time
French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting!
Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.
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Ingredients for this French Silk Pie Recipe:
For the crust:
1 ½ cups of Bob’s Red Mill All-Purpose Flour
1 stick of unsalted butter
pinch of sea salt
2 teaspoons of sugar
¼ cup of ice cold water
For the Filling:
3 cups of heavy whipping cream
1 cup of unsalted butter
4 ounces of semi-sweet chocolate
½ cup of sugar + 2/3 more
4 eggs, feel free to use pasteurized if raw eggs make you nervous
Procedures:
1. For the Crust: Preheat the oven to 450°.
2. add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
3. Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
4. Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
5. Add a piece of parchment paper over top of the pie crust followed up with some dried beans and park bake for 6 minutes.
6. Remove from the oven and cool completely.
7. Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
8. Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
9. Add the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave for :30 seconds. Stir and return to the microwave for :30 more seconds. At this point it should be melted. Cool to room temperature
10. Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
11. Next add in 2 of the eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
12. Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream has been mixed in.
13. Transfer the filling to the par baked pie crust and smooth out using a spoon or spatula.
14. Chill in the refrigerator for at least 2 hours.
15. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.