Panna Cotta:
3/4 teaspoon of powdered gelatin
1 1/4 cup milk
1 1/2 tablespoon light brown sugar
1/4 teaspoon salt
1 teaspoon of flavor of your choice (rose water, almond extract, etc.)
Add a tablespoon of water to the gelatin. Warm the Mille and dissolve some milk in the gelatin. Combine this mixture with the remaining milk, brown sugar, and salt. Pour into glass dishes and refrigerate overnight, ad enjoy!
Molten Cake
1 stick of butter
3oz of semi sweet or dark chocolate
2 yolks
2 large eggs
1 cup of powdered sugar
1/4 cup AP flour
Preheat oven to 375.
Melt the chocolate and butter together. Mix the eggs together.
Add the powdered sugar to the chocolate mixture.
Add the eggs. Add the flour and mix until just combined. Place mixture in greased, oven proof ramekins (cups).
Wait until you are ready to eat the cakes and bake them at 375 for 9 minutes or until the edges of the cake begin to set. The center should still be soft/ jiggle when shaken. Invert on a plate and enjoy!!!
3/4 teaspoon of powdered gelatin
1 1/4 cup milk
1 1/2 tablespoon light brown sugar
1/4 teaspoon salt
1 teaspoon of flavor of your choice (rose water, almond extract, etc.)
Add a tablespoon of water to the gelatin. Warm the Mille and dissolve some milk in the gelatin. Combine this mixture with the remaining milk, brown sugar, and salt. Pour into glass dishes and refrigerate overnight, ad enjoy!
Molten Cake
1 stick of butter
3oz of semi sweet or dark chocolate
2 yolks
2 large eggs
1 cup of powdered sugar
1/4 cup AP flour
Preheat oven to 375.
Melt the chocolate and butter together. Mix the eggs together.
Add the powdered sugar to the chocolate mixture.
Add the eggs. Add the flour and mix until just combined. Place mixture in greased, oven proof ramekins (cups).
Wait until you are ready to eat the cakes and bake them at 375 for 9 minutes or until the edges of the cake begin to set. The center should still be soft/ jiggle when shaken. Invert on a plate and enjoy!!!
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