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Tag Archives: Cream

White Hot Chocolate

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Ingredients 

1 cup white chocolate chips
1 cup heavy cream
4 cups reduced fat milk
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish

 
Directions
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the reduced fat milk, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.

 

Recipe: Paula Deen

Cappuccino Pavlova

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Cappucino Pavlova

Another brilliant recipe from Nigella Lawson.

Coffee and Pavlova, could there be a better combination? I think not.

Ingredients

  • 250 gram(s) caster sugar
  • 4 teaspoon(s) coffee (instant espresso powder not instant coffee)
  • 4 egg white(s)
  • 2 teaspoon(s) cornflour
  • 1 teaspoon(s) white wine vinegar
  • 300 ml double cream
  • 1 teaspoon(s) cocoa powder

Method

  1. Preheat the oven to 180°C. Line a flat oven sheet with baking parchment and, using a 23cm cake tin, draw a circle on it.
  2. Mix the sugar with the instant espresso powder in a small bowl and set aside.
  3. In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
  4. When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
  5. Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
  6. Put it in the oven and immediately turn down to 150°C and cook for an hour. Switch off the oven and leave inside until cool.
  7. Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
  8. Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.