Don’t you just hate spending tons of money for a drink using milk, coffee and caramel.
Try that recipe…. So delicious
1.5 CUPS OF CRUSHED ICED
1 CUP OF MILK (I USED LOW FAT AND IT WAS FINE)
3 TSP OF SUGAR (MORE OR LESS DEPENDING ON PREFERENCE)
2 TABLESPOONS OR MORE OF BUTTER SALTED CARAMEL
Add some caramel in the bottom of a tall glass as well as on the border or as you like it.
Blend all the ingredients except the caramel and the whipped cream in a blender for 45 seconds.
Pour into the glass and top off with whipped cream and garnish with caramel.
You will love this drink
As a substitute for the kids I replaced Coffee by caramel.
A perfect recipe for the summer, fast, easy and delicious.
Also a great way to eat healthy and low calories meal.
3 Cucumbers (1250 G)
60 G OLIVE OIL
170 G SKIMMED YOGHURT If you want you can substitute with double cream
THE JUICE OF 1 LEMON
1 GARLIC CLOVE
Half BUNCH OF MINT
SALT / PEPPER TO TASTE
Peel, cut into two and scoop out the seeds of the three cucumbers. Cut into large chunks and place in the bowl of your mixer. Peel and chop the garlic and shallots. Chop the mint. Add to the mixer the olive oil, youghurt, lemon juice, garlic, shallots and mint.
Seasan with pepper and salt to taste.
Mix until desired consistency and place in the fridge at least an hour before serving.
I am sure this recipe will attract you.
This is a perfect dessert to end a meal with the acidity of the fruit and sweetness of the cream.
Preparation: 20 min. Cooking time: 15 min. Resting: 2h
WHIPPING CREAM 50 CL or 500 ML
CASTING SUGAR: 50 G
2 SHEETS OF GELATIN 2 G
12 PASSION FRUITS OR
170 G OF PASSION FRUIT PULP (I had in my cupboard).
For Kiwi coulis
2 KIWIS OR MORE
Next time I will make a little more because the flavors mixture is excellent.
SUGAR (according to your taste)
Depending of the acidity of the fruit.
For the Panna Cotta
Put the gelatin in cold water to soften.
If using powdered gelatin you add to the cream later.
Bring the cream to a boil with 50 g of sugar (except if you use pulp of passion fruit in syrup as it is sweet enough.
If using powdered gelatin whisk in and let it cook for 2 minutes while continuously whisking.
If using gelatin sheets, remove for the heat, add the gelatin and mix well.
Then poor the cream into 6 glasses and refrigerate for at least 2 hours.
Alternatively you can also use a silicon mould. In that case I leave in the Freeze and unmold when harden.
For fruit coulis
Peel and cut thouroughly kiwis.
Blend with the desired amount of sugar.
I advise you not to over overcharge the quantity of the sugar in order to maximize the fruit flavor.
This pie is absolutely gorgeous
Serves 6 to 8 people
you can use tart circle of 20 or 22 cm diameter
(It also works in 24) or a tart mould.
I used a circle of 28 cm and added an extra 20% for the filling.
I could even have increased by 25%.
100g icing sugar
100g ground almonds
100g whole egg (it takes 2 or 3 eggs, beating on a fork and keep only 100g)
2 caps amber rhum (not mandidory)
Six 1/2 pears in syrup (I put 8)
100g topping glossy (I took the topping in Vahine)
Prepare all ingredients and most of all remove the butter from the fridge at least 1 hour before use.
Make the sweet pastry.
see the link
Store in refrigerator at least 30 minutes.
If the dough is too cold let it set at room temperature, as it will not roll easily.
Prepare the pears. Remove from the can and let it drain in a colander.
Roll out the dough and fold in your mould.
Prick with a fork and chill again cold covered with cling film.
In a tray with paper towels put pears and tab to remove excess syrup. Or the juice will ruin your tart while baking.
Slice the pears into thin slices and set aside.
On a plate sprinkle sliced almonds and roast them in the microwave for 1 minute maximum power. remove the plate, move them and back to the mirowave for another 1 minute. Let it set. picture before and after
Mix the butter with a wooden spoon, when he has the consistency of a paste add the almond powder and sifted icing sugar , then vanilla extract and 2 liquid caps amber rum (if wanted).
When you get a good homogeneous texture, add the beaten eggs.
Spread the cream evenly
and set sliced pears with a spatula tip facing the center of the pie but close to the border. You need a shape of a sun with the last 1/2 pear in the middle.
Press gently with your fingers on the half-pear slices in order to lay each slice down.
See picture below as it is difficult to explain.
Sprinkle with almonds
Bake at 170 ° C for 25 minutes or until golden pie.
Set on a wire rack.
Immediately, coat generously the top of your pie.
Christophe Michalak, world champion pastry chef, uses a good quince jam. He places it in the microwave for one minute.
Pear and quince are a good mix.
Today your children will love the recipe and probably most your friends as well !
What do you think of a marshmallow on a biscuit covered by chocolate?
For this I used
1 Italian meringue
1 sweet dough
minimum 300 g dark chocolate, milk or white
Here is what I used but please feel free to use whatever you like
It makes: 24 pcs of 35mm
My meringue the link below:
For the quantities
Ground 1: 65 g sugar and 17 g of water
Ground 2: 40 g and 15 g of white sugar
I suggest you buy a scale spoon because it is very difficult to quantify such a small amount.
You may very well increase the quantity of the sweets, they will surely be eaten fast but I always advise when testing a new recipe try to stick to what it says.
You can always substitute when you already know what to expect from a recipe.
Make a sweet dough see the attached link;
I used half of this amount
Let it chill at least 30 min.
Roll the dough 0.5 cm thick. With a cookie cutter make biscuits.
Bake for fifteen minutes in a preheated oven at 180 ° C. Gaz 6
Or until edges are nicely golden. (As pictured)
Preferably cool on a wire rack.
Meanwhile, prepare the meringue:
Put the meringue in a pastry bag, I chose a round tip nozzle
but you can easily subsitute with a star tip
it will even look prettier .
Poach on the cookies making small mountains.
If it is not perfect it is not important and rather amusing.
Children would be more than happy to help you, the pastry bag is always an attraction my house.
In a preheated oven at 110 ° C
Let them dry for 15 minutes.
Place your sweets on a wire rack fairly spaced so that they be properly
To make sure I do not make a mess I placed a baking sheet under
Melt the dark chocolate, milk or white and cover the snow hook!
I used a fairly good amount to cover them fully.
Using a wooden spoon, I tapped on the rack to remove the excess
chocolate and get a thin layer, I think it tastes better
Allow to dry at room temperature as the refrigerator will tend to put spots on the chocolate.
On the inside you will find this:
Although I doubt you will have left overs but if you do make sure you do not to keep more than 24 hours, and they shall be stored in the refrigerator.
It is always pleasure to read your comment. Also do not hesitate to ask questions I will be more than happy to answer you.
Here is a recipe that will help you achieving dessert, meringue, snack, candy, marshmallow.
Using a thermometer is not a luxury but mandatory.
If you follow this recipe it should give you satisfaction. if not I will be more than happy to guide through it.
MASS 1: 325 G CASTER SUGAR , 85 G WATER
Mass 2: 200 G EGG WHITE, 75 G CASTERSUGAR
The two steps must be done simultaneously.
Whisk egg whites to very gradually until stiff
with sugar mass 2. Wait until you get the foam mixture before adding the sugar
Cook the sugar and water mass 1-116 degrees. especially not to mix the two ingredients but it is possible to move the pan to help dissolve the sugar.
Heat sugar and water from mass 1 to 116 degrees. Do not mix the two ingredients but it is possible to move the pan to help dissolve the sugar.
Once you reach the right temperature lower the speed of your electric whisk and add the syrup in the center next to the whisk.
Then increase the speed of the robot so that the meringue cools down.
It should reach about 40 degrees.
It will take quite a long time, be patient because it is worth it.
This meringue is not so sweet and a perfect thick consistency to make beautiful decors like the picture above.