whip

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    Creamy Mustard Spread

    Yield: 1 Servings Ingredients: * 1/2 c MIRACLE WHIP or MIRACLE WHIP -LIGHT Dressing * 1 tb KRAFT Pure Prepared Mustard Instructions: Mix dressing and mustard. Refrigerate. Makes 1/2 cup.
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    Wild coffee #2

    1 Pot of Coffee n/a Wild Turkey 2 oz Whipping Cream Directions: Add 1/2 shot to each cup of coffee. Whip cream until stiff and top each cup.
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    Wild coffee #1

    1 Pot of Black Coffee n/a Bourbon n/a Cream Directions: Add 1/2 shot to each cup of coffee. Whip cream until stiff and top each cup.
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    Snowball #2

    1/2 Oz. Goldschlager 1/2 Oz. Kahlua 5 Oz. Coffee serve in mug with whip cream
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    Lift

    1/4 oz. Amaretto 5.0 oz. Black Coffee 1/4 oz. Drambuie 1/4 oz. Tia Maria Serve in mug with whip cream
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    Sabayon Bagatelle

    5 lb sugar 2 L sherry (or madeira) - 70 yolks =Cook 1. to boule, whip into 2. When cool fold into whipped cream to taste.
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    Rum Sauce

    325 ml milk 2 tsp cornstarch 1 tsp vanilla - 3 yolks 50 g sugar =Blanche 2., bring 1. to boil, whisking, whip into 2. Cover with plastic, cool. Add rum to taste
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    Parfait Praliné

    16 yolks 0.5 L sirop - petit fil - 1.25 L cream - whipped 4 oz amaretto praline =Whip yolks, slowly add hot sirop. Whip until cool. Fold in rest, freeze in molds.
  9. E

    Glacé Sabayon au Porto

    8 yolks - 250 ml porto 250 ml sugar - 500 ml cream fraiche - whipped - 2 melons - purée 100 g sugar =Bring 2. to boil, whip into 1., whip till cool. Fold in 3., freeze in flat mold. Serve with melon coulis
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    Buttercream - Standard

    3 yolks 2 eggs 10 oz sugar - just before hardball 1 lb butter - room temperature =Break up eggs, whip in hot sugar. Whip till cool, add butter in small pieces
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