Search results
Results from the WOW.Com Content Network
Parfait yourself away at brunch this weekend with some of the most delicious recipes from the Lifestyle Collective bloggers.
Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until ...
2. Meanwhile, Make the Mousse: In a saucepan, combine the sugar with 1/2 cup of water and boil until the sugar syrup reaches 220° on a candy thermometer, about 10 minutes. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes. Whisk the softened gelatin into the sugar syrup. 3.
1. Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool. 2. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm. 3.
Passover chocolate berry parfaits - These perfect chocolate berry parfaits are ripe for the taking From matzah cake to mousse, here are five Passover dessert recipes you won’t be able to pass up ...
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. [1] Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.
Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinnamon; then having boil'd a warm or two take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinnamon and mace; the cream being pretty thick, slice a fine manchet into ...
Confectionery can be mass-produced in a factory. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage "Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner".