Search Results for “gelatin

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709
avocado-mousse-with-lime

Avocado Mousse with Lime

This creamy textured mousse can be served as a starter or a light lunch.

by Victoria Blashford-Snell and Brigitte Hafner

19938
mango-pudding

Mango Pudding

Mango pudding has always been a popular dessert in China. This recipe is easy to make and a wonderful after-dinner treat.

by Katie Chin and Leeann Chin

1408
fresh-orange-gelatins

Fresh Orange Gelatins

This jelly is wonderful served after a rich main course, as it is light, refreshing, and not too sweet.

by Victoria Blashford-Snell and Brigitte Hafner

22048
honeyed-marshmallows

Honeyed Marshmallows

A long time ago, in a land not so very far away, the marshmallow was made from the sap of the marshmallow plant, a natural marvel with an...

by Sarah Huck and Jaimee Young

88
gin-and-tonic-gelatin-mold

Gin and Tonic Gelatin Mold

I love gelatin molds and one of the wonderful things about them is that they are so simple to make. This has a definite kick and unarguab...

by Nigella Lawson

1401
grape-and-elderflower-gelatins

Grape and Elderflower Gelatins

Look out for delicate and fragrant elderflower liqueur or syrup.

by Victoria Blashford-Snell and Brigitte Hafner

1159
panna-cotta-with-strawberry-pur_e

Panna Cotta with Strawberry Purée

Seasonal fruits complement this creamy Italian dessert. Good with fresh fruit salad instead of the berry puée, or purée mango pulp in pla...

by Victoria Blashford-Snell and Brigitte Hafner

1470
raspberry-charlotte

Raspberry Charlotte

This is a show-stopper dessert with tart raspberry mousse surrounded by tender lady fingers.

by Victoria Blashford-Snell and Brigitte Hafner

4328
chocolate-marshmallows

Chocolate Marshmallows

There is nothing quite like homemade marshmallows. Used for topping cups of steaming hot chocolate, in gooey homemade s’mores, or simply ...

by Judith Choate and Jacques Torres

17861
wine-jelly

Wine Jelly

Soften the gelatin in the cold water. In a stainless steel or enamel-coated saucepan heat together, without boiling, the claret, Madeir...

by James Beard

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