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Like ice cream, a frozen soufflé is light and airy with fresh, clean flavors. But what exactly is a frozen soufflé? It’s a frozen version of an Italian meringue, a soft meringue (beaten egg whites) that has been cooked by slowly pouring hot sugar syrup over it instead of sweetening with granulated sugar. There is…
Continue reading “VALENTINE RECIPE: Frozen Raspberry Soufflé”
Exquisite warm chocolate “pudding,” or steamed cake. Photo by Jody Horton | Sticky Toffee Pudding Co. Garnishes not included. The New Year’s diet starts tomorrow, but today we’re celebrating with the new Warm Chocolate And Almond Pudding from the Sticky Toffee Pudding Company, a NIBBLE Top Pick Of The Week. These English “puddings” are steamed…
Continue reading “PRODUCT: “Instant” Warm Chocolate Pudding Cake”
‘Tis the season to take advantage of limited-edition ice cream flavors: candy cane/peppermint, cinnamon, eggnog and pumpkin. For a crowd-pleasing dessert, serve a small piece of pumpkin/apple/other seasonal favorite pie or cake with a small “side” milkshake (4-6 ounces) in a holiday flavor. If you’d like something lighter, substitute biscotti or cookies. Think of it…
Continue reading “TIP OF THE DAY: Seasonal Milkshake Dessert”
Instead of a heavy pumpkin pie for Thanksgiving dinner, how about a pumpkin dessert that’s light as air: pumpkin mousse. Some people have begged off mousse because the recipe requires raw eggs. But you can buy and enjoy raw eggs safely if you use pasteurized eggs. Beyond mousse, use them in Caesar salad dressing, egg…
Continue reading “THANKSGIVING: Pumpkin Mousse Recipe”
No cocoa? Mix milk with fudge sauce. Photo by Elton Lin | THE NIBBLE. If that jar of fudge sauce (a.k.a. chocolate sauce or hot fudge sauce) has been sitting on the shelf because you’re not into ice cream sundaes, how about turning it into hot chocolate, a milkshake or some mocha coffee? For hot…
Continue reading “TIP OF THE DAY: Things To Do With Fudge Sauce”
