Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2019

Basic Recipes

Salad Recipes

Spiced Apple Rings1

Spiced Apple Rings1 Recipe
6 md Apples firm Sugar substitute to equal and gt and gt and gt 1 1/2 c Sugar 2 Sticks cinnamon P...

read more

White Chocolate Mousse Great Chefs Recipe

White Chocolate Mousse Great Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print White Chocolate Mousse Great Chefs recipe  PDF


1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mi ture forms a soft ball. Put the egg whites in the bowl of a mi er, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mi ture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

White Chocolate Mousse Great Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
429 people have voted
Last Reviewed on 2019-08-18



Sunday, Aug 18 2019 Download & Print White Chocolate Mousse Great Chefs recipe  PDF   Basic recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Katherine Magee's OvenBatter Baked Chicken

New Cooking Recipes

Jerusalem Artichoke with Mushrooms and Thyme
Jerusalem Artichoke with Mushrooms and Thyme Recipe


2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

Cooking Magazines: Artichoke Recipes » August 2019   Artichoke recipes RSS   New

Dish Of The Day

Mornay Sauce

Mornay Sauce Recipe
2 c Milk 4 T Flour 4 T Butter 2 T Onions, minced 1 Bay leaf 3 T Swiss cheese, grated 3 T ...
read more

Category: » Pasta Recipes

View more dishes

>