|Cooking from Above - Baking|
|by Marianne Magnier Moreno|
Embark on this cooking course and learn to master the classic baking recipes, which are accompanied by an aerial-shot photo for every step.
Results 1 - 10 of 356 for vanilla mousse
Defrost and drain ... thick. Add the vanilla. Fold the ... mixture. Pour into a fancy mold. Chill in the refrigerator for 2 hours or until firm. Serves 6.
In blender, sprinkle ... concentrate, sugar and vanilla; process at ... Makes 8 servings. Any frozen juice concentrate may be substituted in place of orange!
1. To separate ... curdle). Stir in vanilla; refrigerate, stirring ... Refrigerate until set. Garnish. Makes 16 servings. About 225 calories per serving.
In small saucepan, ... cocoa powder and vanilla until blended. While ... let stand 2 minutes or until gelatine is completely dissolved. Proceed as above.
Melt butter and ... the 1/2 can vanilla mousse mix with the ... do not over whip. Pour into crust and let cool overnight. Top with shaved chocolate. Eat.
Preheat oven to ... eggs, milk, oil, vanilla. Beat on ... racks. Prepare chocolate mousse. Fill and ... blended. Refrigerate 30 minutes before frosting cake.
Mix crumbs and ... crust while preparing mousse. Melt 6 ... Grand Marnier and vanilla in another large ... Refrigerate until well chilled, about 1 hour.
MOUSSE: Melt all ... time, then add vanilla. In separate ... melted butter and press firmly into greased springform pan and chill until firm. Delicious!
In a large ... chocolate mixture. Pour mousse topping over brownie; ... 350 degree oven for 50-55 minutes. Let cool 2 hours before cutting into squares.
In each case ... Follow directions for mousse. Use for ... Use for frosting. Keep in refrigerator. Can also use white with chocolate, chocolate with white.
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