|The Bartender's Guide|
|by Dave Broom|
The New Millennium Bartender's Handbook is a guide for anybody who wants to become a barman, professional or amateur.
1 - 10 of 41 for cream chantilly
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From Chef Paul ... and serve with Chantilly Cream. Store pie ... can't return it to its former consistency, but if this ever happens, enjoy it on toast!)
Refrigerate a medium-size ... very cold. Combine cream, vanilla, brandy, ... it to its former consistency, but if this ever happens, enjoy it on toast!).
Combine heavy cream, vanilla, brandy ... speed about three minutes (until soft peaks form). (Do not over beat.) Refrigerate, but do not leave overnight.
Oil a jelly-roll ... Combine the sugar, cream, milk, corn ... nuts and spread in the oiled pan. When firm, cut into squares and store airtight. 2 pounds.
Refrigerate a medium-size ... very cold. Combine cream, vanilla, brandy ... NOT OVER BEAT. Makes about 2 cups. Serve on bread pudding or other desserts.
Beat on medium speed with mixer until peaks form. Overbeating results in butter. Wonderful dip for fresh fruit.
1. HEAT oven ... 4. POUR cold cream and vanilla into ... to make Crème Chantilly. Beat with ... plate. Place dollops of Crème Chantilly on each serving.
Melt chocolate, water ... Cool. Beat whipping cream and 2 tablespoons ... allowing it to drip down the sides. Chill 4-5 hours or overnight. 12 servings.
Saute chicken or ... Add flour and cream, season to ... with whipped cream and sprinkle with cheese. Brown quickly under low flame. Makes 4 to 6 servings.
In saucepan add ... half. Add flour, cream and seasonings. Cook ... top. Sprinkle with Parmesan cheese. Brown lightly under the broiler. Yield: 4 servings.
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