KAREN PHILLIPS CBTX40A
4 cup heavy cream
4 tbsp cornstarch
1 1/2 cup half-and-half
4 tbsp instant espresso powder
6 egg yolks
2 tbsp grand marnier
2 eggs
1/2 oz chunk semi-sweet chocolate, finely grated
1/2 cup granulated sugar
A Recipe for
Chilled Orange Cappuccino Cream W Grated Cho
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This Recipe for Chilled Orange Cappuccino Cream W Grated Cho is one of thousands in the Recipes-to-go Drink Cookbook.
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This is a recipe for Chilled Orange Cappuccino Cream W Grated Cho from the recipe cookbook of Recipes-to-go (Drink)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt
saucepan, electric mixer with paddle, and balloon whip, rubber
spatula, whisk, instant-read test thermometer, 2 stainless steel
bowls (1 large), pastry bag, 8 8-oz coffee cups
Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt
saucepan over medium-high heat. Bring to a boil. While the cream is
heating, combine the egg yolks, eggs, sugar, cornstarch, and instant
espresso powder in the bowl of an electric mixer fitted with a
paddle. Beat the mixture on high for 2 minutes, scrape down the sides
of the bowl, and continue mixing on high until the mixture is
slightly thickened, about 1 1/2 to 2 minutes. (At this point the
cream should be boiling. If not, adjust the mixer speed to low and
continue to mix until the cream boils. If his is not done, the eggs
will develop undesirable lumps.) Pour the boiling cream into the
beaten egg mixture and whisk to combine. Return to the saucepan and
heat over medium-high heat, whisking constantly, until the cream
reaches a temperature of 180 degrees, about 5 to 6 minutes. Remove
from the heat and transfer to a stainless steel bowl. Cool the
espresso-custard mixture in an ice-water bath to a temperature for 40
to 45 degrees, about 20 to 25 minutes.
Continued >>>
Serves: 8
Chilled Orange Cappuccino Cream W Grated Cho Recipe brought to you by Recipes To-Go