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White Chocolate Panna Cotta

12 Jan

Panna Cotta is a eggless custard. Put in High-Ball glasses for a pretty presentation.

 

1 (1/4 oz) envelope unflavored gelatin

1-1/2 cups cold milk, divided

1 cup whipping cream

1/2 cup white chocolate chips

1/4 cup sugar

 

Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moist. Let stand 5 minutes ( mixture will be lumpy) Cook whipping cream, chocolate, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until melted. Remove from heat, add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1-1/4 cups milk. Pour into 4 to 6 glasses. Cover and chill 24 hours.

Serve with Dark Chocolate Sauce

1 (3 oz) dark chocolate baking bar, chopped

3/4 cup heavy cream

Microwave chocolate and cream in microwave safe bowl at high 1-1/2 minutes or until melted; stirring at 30 second intervals.

 

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Lemon Cake

9 Jan

The unusual ingredients in this cake is what gives it a tangy flavor.

 

1 package yellow cake mix

1 (3 oz) package lemon Jell-O gelatin

2/3 cup canola oil

2/3 cup hot water

juice of 1 lemon

4 large eggs

 

Preheat oven to 350

Grease and lightly flour a tube or Bundt pan. Place all ingredients in a large bowl and mix until blended. Bake 45 minutes or until toothpick comes out clean. Cool 10 minutes. Turn onto cooling rack; cool completely.Mix powered sugar and lemon juice together; pour cover cake.

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