eel everything. Save the remains for food photos :) I highly recommend
Soften cream cheese; add mayonnaise, lemon juice and salt. Beat until creamy.
Add fruit and nuts; fold in whipped cream. Put into dish or mold and refrigerate.
May substitute Dream Whip for heavy cream.
Combine ricotta cheese, cream cheese, juice and confectioners' sugar in food processor or in blender.
Process until smooth.
Add heavy cream and process just until blended. Great served with bread pudding or fruit crepes.
Mix all the ingredient for the cream in a pan.
Heat it until it begins to thicken.
Spread 3 tablespoon of sugar in your baking mold and place it under grill until it changes the color to medium brown.
Take out mold oven and wait until the mold is still warm but not hot.
Poor in the cream.
Let cool down and turn on a plate.
Note: you can add some grated citrus peel, cardamom, cinnamon or, or -- to add different flavor.
n another bowl whip the Heavy Cream.
In a seperate small
Prepare pie shells.
Peel and slice apples.
Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream.
Pour over apples.
Mix well.
Arrange in pastry shell.
Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Bake 50 to 60 minutes in a 350 degrees oven.
an with parchment paper.
For the choux pastry, place butter
For the berries:
Combine all
ool, stir in heavy cream and vanilla.
Chill for at least 50
reheat the broiler at high for a few minutes. Meanwhile,
he pears in the refrigerator for 30 minutes or until cold
and 1/2 cup of heavy cream.
In another large bowl
boil then cook, undisturbed, for 5-10 mins, until mixture
For the dried meringue, preheat the
ell all ingredients for the cream (except heavy cream) together.
Heat the mixture
f batter into pan. Cook for 1-2 mins, until bubbles
arge bowl.
Stir in heavy cream with rubber spatula or fork
nch crust (or enough dough for 12 tartlets).
DIFFICULTY: Easy
FOR BAVARIAN CREAM:.
Whip the heavy cream until it forms soft peaks.
rust and the remaining mixture for 10 minutes. Cool. Reserve