I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly.
Here's the Mango mousse recipe, which is a part of a mango mousse cake.
Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber from mango. Put one third of the mango puree into the pot and stir in the gelatin. Let the gelatin soften, and warm over low heat, stirring until dissolves. Remove and add remaining mango puree, and allow to cool. While cooling, whip the cream. Stir in mango into the whipped cream, transfer into containers and chill.
you could try googling a mouse recipe using marshmellows. I know they exist and are egg free. I have never tried one myself but heard of them.
I made a home made no bake cheesecake tonight. The cream would not thicken so I added extra gelatin. Is it safe to eat? How long can I keep it in the fridge? The ingredients are: 1 egg white sugar sour cream double cream cream cheese lemon juice 2 sachets of powdered gelatin It's been in the fridge for 3 hours. It has set, but I'm not sure if it's safe to eat because of the extra gelatin powder.
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance
of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut oil 1/2tsp Alkaline water 1/8 Lemon juice from a whole lemon Lotus paste Pandan paste Steamed Salted Egg Yolk (Steamed 10 mins under high heat) Egg wash - 2 egg yolk plus 1 whole egg (lightly beaten) Method Mix syrup, peanut oil and Alkaline water and lemon juice together, stir it well. Slowly pour the sifted flour and knead into a fine dough. Cover and rest
When I make a particular cookie, the rolling and shaping steps are very frustrating because the dough gets very soft and tends to fall apart when I'm working with it. Chilling the dough makes it more workable, but I only have a short time to shape the dough before needing to chill it for another half hour. Here is the recipe: ½ cup (110 gr) butter, softened 1 cup (208 gr) shortening 1 cup (225 gr) sugar 1 egg 12.5 oz (1,562 gr) flour 1 tsp (5 gr) baking powder ¼ tsp (1.4 gr) salt 3 dozen Andes Chocolate mints Stir together flour, baking soda, salt. Cream butter and sugar. Add egg
My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients together, then pour into pastry shell and top with a lemon and gin glaze.. The mixture sometimes curdles at the whisking stage and looks like scrambled egg, and looks as though the mixture is "cooking" in the lemon juice. Why does this happen and what can I do about it?
Possible Duplicate: How to keep fresh-squeezed fruit juice? I love orange juice and I make it using blender. Yesterday I made juice of around 50 oranges. At the end of the day I still had.... In the morning when I opened the container I saw a an orange foam layer above the real juice. When I tasted the juice it was too bitter in taste. I had to throw it away at the end :( My questions How can I preserve home made orange juice? How can avoid foam over orange juice?
Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense... to cooked greens (less strong in flavor, crisp but not tough to the tooth) than eating them raw, I would like to know how massaging greens works at a cellular level to achieve these results. What happens to the greens to affect this change? Is the physical manipulation what causes the change? Does the addition of salt or vinegar or lemon juice actually have a chemical or physical effect
I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe Collection. It uses agar as the gelling agent and appears relatively easy to prepare (that's why I tried it). Basically you just dissolve some agar in warm water, orange juice, and lemon juice, add sugar..., it just says to cover (I used plastic wrap). The original recipe says to refrigerate in an ice-water bath; the collection recipe does not (I just put the dish in the fridge). Other issues that may have
I have the following peppermint marshmallow recipe that I know works well: 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface 1/2 cup plus 2 tablespoons cold water 2 1/2 tablespoons unflavored powdered gelatin (3 to 4 packages) 2 cups granulated sugar 1 cup light corn syrup 1/3 cup crushed peppermint pinwheel hard candies 1/8... this to raspberry marshmallows. My current intuition is to change out 1/3 cup crushed peppermint pinwheels for a strained raspberry puree and perhaps increase the corn syrup, but I am not sure this will work