Course/Dish - Pastry Cream / Custards / Mousse
Courtesy of Laura Sawicki
Courtesy of Laura Sawicki
Courtesy of Dale & Amy Ringger, Fruitful Hill Farm
Courtesy of Chef Robert Mayberry, University of Texas's Jester Hall
Courtesy of Fruitful Hill Farm
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
This ganache is easy to make, versatile and seductively delicious. It can be used as the base for truffles, frosting for a cake or a truly divine mousse. And the by-product, Chocolate Ginger Crunch, is so yummy you’ll want to make it for that alone.
This ganache is easy to make, versatile and seductively delicious. It can be used as the base for truffles, frosting for a cake or a truly divine mousse. And the by-product, Chocolate Ginger Crunch, is so yummy you’ll want to make it for that alone.
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you’re so inclined. In either case, make sure the squash puree is fairly thick and not watery.
This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you’re so inclined. In either case, make sure the squash puree is fairly thick and not watery.
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