Very quickly, thinly slice the truffles over the pasta, reserving some
up. This makes it really easy to add the cream straight
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ver the top of the truffles to make them pretty.
t all chocolatey!
Plain Truffles:
For these, you
Make the truffles:.
Heat heavy cream, butter
aintain it.
Remove the truffles from the refrigerator and shape
boil truffles in water till tender, about
or the hazelnut ice cream truffles: Replace liqueur with 1 tbsp
nd then into the cake truffles.
Let set 10 minutes
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Thinly slice the truffles.
In a small frying pan, warm 4 tblsps of the olive oil over low heat, then add the sliced truffles and the pepper.
Cook gently for a few minutes, watching carefully so that truffles don't brown.
Don't let the mixture get too hot.
Remove from the heat, let cool a little, and mix with remaining olive oil.
Pour into a clean and dry 1-cup bottle and let stand 3-5 days, shaking from time to time.
Store in a cool, dark place.
This oil will keep for 6 months to a year.
reeze.
Prior to removing Truffles from freezer, mix cocoa and
ith gold dust, if using. Truffles will keep for 2 weeks
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
Melt chips and butter in microwave oven.
Add the condensed milk and almond liqueur and stir to combine.
Refrigerate till solid.
Scoop or slice pieces
Rolling into a size of a large marble.
Set aside.
In a food processor pulse almond till fine add cocoa and pulse to just mix.
Place in a storage bag.
Add a couple truffles at a time and shake. remove and reshape place into cute little candy cups.
Serve a room temperature.
ntil smooth.
Drop frozen truffles one at a time, into
Truffles:
Melt Chocolate, butter, coffee and condensed milk in a microwave oven.
Add Kaluha and stir well combined.
Refrigerate till solid.
Place instant coffee in a zip lock storage bag keeping open, using a rolling pin go over the coffee to make fine pieces. Add cocoa and shake to mix.Set aside.
Cut or scoop enough to form marble sized morsels.
Coat with cocoa mixture.
Serve at room temperature.
ote:
Do ahead. The truffles can be made 1 week
hat were set aside, sliced truffles and thyme sprig.
Enjoy!