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Get Homemade Gumdrops Recipe from Food Network
Get Homemade Gumdrops Recipe from Food Network
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A not-too-sweet Chinese classic made with mango, gelatin, and cream.
A not-too-sweet Chinese classic made with mango, gelatin, and cream.
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A memorable holiday topping.
A memorable holiday topping.
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Matcha, a green tea powder, is simmered with soy milk and cream and then chilled into a Japanese green tea soy milk blancmange.
Matcha, a green tea powder, is simmered with soy milk and cream and then chilled into a Japanese green tea soy milk blancmange.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Homemade Marshmallows Recipe from Food Network
Get Homemade Marshmallows Recipe from Food Network
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Get Toasted Coconut Marshmallows Recipe from Food Network
Get Toasted Coconut Marshmallows Recipe from Food Network
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Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.
Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.
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Unflavored gelatin and sugar water are blended together and poured into a dish to set, then cut into squares and served!
Unflavored gelatin and sugar water are blended together and poured into a dish to set, then cut into squares and served!
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A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
Ingredients:
syrup, orange blossom, gelatin, club soda, orange, gin, heavy cream, lemon juice, lime juice
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.