I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious ...
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from ...