Has anyone have a french desert that turned out good?!
oh my god i have a french project due in a week and i can't seem to find a good french recipe !.!.!.has anyone have a sucessul recipe!?!?
pretty please im hella desperate for this :)Www@FoodAQ@Com
pretty please im hella desperate for this :)Www@FoodAQ@Com
Answers:
Crème de Marscapone aux Fraises
(Creamy Marscapone and Strawberry Trifle)
Preparation Time: 10 Minutes
Serves 4 people
Ingredients:
2 cups Marscapone Cheese
1 cup Strawberries
1/4 cup Granulated Sugar
3 tbsp!. Milk
2 tsp!. Balsamic Vinegar
2 tbsp!. Honey
1 Lemon
How to Make It:
1!. In a bowl, stir the marscapone, sugar, and milk together!.
2!. Shred a little bit of the lemon rind, and stir it into the marscapone mixture!.
3!. Cut strawberries into quarters!. Mix together the honey and vinegar!.
4!. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries!. Repeat until finished!. Then pour a little honey and vinegar sauce over the top!.
Voilà!
Variations:
You can use any other berries along with the strawberries, or any other fruit!.
You can also replace the honey/vinegar sauce (it may sound a little strange, but really it's delicious!) with any other fruit sauce you choose!.
Serving Ideas:
Even though this dessert can be made in about 10 minutes, do not underestimate its elegance!.!.!. so, it's definitely the moment for crystal or glass serving dishes which will show off the beautiful layers of creamy marscapone and strawberries! After all, who ever said that quick easy dessert recipes have to look quick and easy!?!
Of course, you can also prepare this dessert in one large serving dish!.
________________
Mousse au Chocolat…
This timeless classic is bound to make everyone happy!
Preparation Time: 20 minutes
Refrigeration Time: at least 3 hours
Serves 4 people
Ingredients:
8 oz!. Unsweetened Baking Chocolate (chopped)
3 Egg Yolks
4 Egg Whites
1/2 cup Sugar
2 tbsp!. Butter (room temperature)
Pinch of Salt
How To Make It:
1!. Beat egg yolks with sugar, in a bowl, until it starts to whiten!.
2!. Put chopped chocolate in another bowl!. Add 3 tablespoons of water!. Melt this mixture, in a bain-marie (double-boiler), over a very low heat!. Stir constantly until chocolate melts!. Never let the bain-marie water boil!.
3!. Take off heat and stir in butter, until it melts!.
4!. Once cooled off, stir in egg yolks!.
5!. In a mixing bowl, beat egg whites, with salt, until they are firm!. Then, delicately stir egg whites into chocolate mixture!.
6!. Pour the mousse into individual ramekins and refrigerate (at least 3 hours) until serving!.
Voilà!
Variations:
1!. Dice your favorite dark chocolate bar into tiny morcels!. Add these morcels in between steps 5 and 6!. This will give your mousse an exciting crunch, not to mention extra chocolate!
2!. Instead of using unsweetened chocolate, make a milk chocolate, or white chocolate mousse!. If you use milk or white chocolate, don't use any sugar what-so-ever… it will be much too sweet!.
Serving Ideas:
Chocolate mousse can fit with all occasions, depending on how you serve it! Kind of like that basic black dress!
So, for elegance, think of serving your mousse in large wine glasses, or small crystal dessert dishes!.
For casual family-style, you can serve your mousse in one large dessert dish!. This way, everyone can serve themselves generous second helpings!
Traditionally, Chocolate Mousse is served in individual ceramic ramekins!. As you can see, the choices for this famous French dessert are endless!
Www@FoodAQ@Com
(Creamy Marscapone and Strawberry Trifle)
Preparation Time: 10 Minutes
Serves 4 people
Ingredients:
2 cups Marscapone Cheese
1 cup Strawberries
1/4 cup Granulated Sugar
3 tbsp!. Milk
2 tsp!. Balsamic Vinegar
2 tbsp!. Honey
1 Lemon
How to Make It:
1!. In a bowl, stir the marscapone, sugar, and milk together!.
2!. Shred a little bit of the lemon rind, and stir it into the marscapone mixture!.
3!. Cut strawberries into quarters!. Mix together the honey and vinegar!.
4!. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries!. Repeat until finished!. Then pour a little honey and vinegar sauce over the top!.
Voilà!
Variations:
You can use any other berries along with the strawberries, or any other fruit!.
You can also replace the honey/vinegar sauce (it may sound a little strange, but really it's delicious!) with any other fruit sauce you choose!.
Serving Ideas:
Even though this dessert can be made in about 10 minutes, do not underestimate its elegance!.!.!. so, it's definitely the moment for crystal or glass serving dishes which will show off the beautiful layers of creamy marscapone and strawberries! After all, who ever said that quick easy dessert recipes have to look quick and easy!?!
Of course, you can also prepare this dessert in one large serving dish!.
________________
Mousse au Chocolat…
This timeless classic is bound to make everyone happy!
Preparation Time: 20 minutes
Refrigeration Time: at least 3 hours
Serves 4 people
Ingredients:
8 oz!. Unsweetened Baking Chocolate (chopped)
3 Egg Yolks
4 Egg Whites
1/2 cup Sugar
2 tbsp!. Butter (room temperature)
Pinch of Salt
How To Make It:
1!. Beat egg yolks with sugar, in a bowl, until it starts to whiten!.
2!. Put chopped chocolate in another bowl!. Add 3 tablespoons of water!. Melt this mixture, in a bain-marie (double-boiler), over a very low heat!. Stir constantly until chocolate melts!. Never let the bain-marie water boil!.
3!. Take off heat and stir in butter, until it melts!.
4!. Once cooled off, stir in egg yolks!.
5!. In a mixing bowl, beat egg whites, with salt, until they are firm!. Then, delicately stir egg whites into chocolate mixture!.
6!. Pour the mousse into individual ramekins and refrigerate (at least 3 hours) until serving!.
Voilà!
Variations:
1!. Dice your favorite dark chocolate bar into tiny morcels!. Add these morcels in between steps 5 and 6!. This will give your mousse an exciting crunch, not to mention extra chocolate!
2!. Instead of using unsweetened chocolate, make a milk chocolate, or white chocolate mousse!. If you use milk or white chocolate, don't use any sugar what-so-ever… it will be much too sweet!.
Serving Ideas:
Chocolate mousse can fit with all occasions, depending on how you serve it! Kind of like that basic black dress!
So, for elegance, think of serving your mousse in large wine glasses, or small crystal dessert dishes!.
For casual family-style, you can serve your mousse in one large dessert dish!. This way, everyone can serve themselves generous second helpings!
Traditionally, Chocolate Mousse is served in individual ceramic ramekins!. As you can see, the choices for this famous French dessert are endless!
Www@FoodAQ@Com
Serve this "very simple to prepare" French recipe over French Vanilla ice cream!.
Caramelized Apples
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
* 3 tablespoons butter
* 5 spicy-sweet, crisp apples (Jonagold, Crispin, Honeycrisp), peeled and cut into 1/2-inch cubes
* 1 tablespoon, plus 2 tablespoons granulated sugar, divided
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon lemon zest
* 1/3 cup apple cider
* 1/2 teaspoon cornstarch, as needed
Preparation:
Melt the butter in a large skillet over medium heat!. Add the apples to the pan and sprinkle with 1 tablespoon sugar!. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender!.
Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest!. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender!.
Transfer the apples from the skillet to a serving bowl with a slotted spoon!. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits!. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly!. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment!. Pour the finished sauce over the warm apples and serve immediately!.
Makes 6 servings!.Www@FoodAQ@Com
Caramelized Apples
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
* 3 tablespoons butter
* 5 spicy-sweet, crisp apples (Jonagold, Crispin, Honeycrisp), peeled and cut into 1/2-inch cubes
* 1 tablespoon, plus 2 tablespoons granulated sugar, divided
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon lemon zest
* 1/3 cup apple cider
* 1/2 teaspoon cornstarch, as needed
Preparation:
Melt the butter in a large skillet over medium heat!. Add the apples to the pan and sprinkle with 1 tablespoon sugar!. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender!.
Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest!. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender!.
Transfer the apples from the skillet to a serving bowl with a slotted spoon!. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits!. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly!. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment!. Pour the finished sauce over the warm apples and serve immediately!.
Makes 6 servings!.Www@FoodAQ@Com
try these coconut snowballs, they don't even require cooking - not sure how authentic they are, but i did them for a french class project & won best-tasting recipe! this page is in french, thought that might help!.
http://www!.cuisineaz!.com/Recettes/Boules!.!.!.Www@FoodAQ@Com
http://www!.cuisineaz!.com/Recettes/Boules!.!.!.Www@FoodAQ@Com
Bostock Brioche!. So easy and delish!.!.!. I don't know how much has to be from scratch b/c making brioche from scratch would def not be all that easy but anyway!. Get some brioche and cut slices into strips!. Toast the strips and add some strawberry jam, almond paste, and toasted almonds (in that order)!. For the almonds you can just buy some sliced almonds and toast them up in a skillet !.!.!.easy!. This is a recipe the French came up with to use their brioche after it wasn't at its freshest!. I would suggest popping the whole thing under a broiler after assembly so everything is more cohesive!.
Just in case you want more detail !.!.!.!.
http://rds!.yahoo!.com/_ylt=A0geu90_291ILU!.!.!.Www@FoodAQ@Com
Just in case you want more detail !.!.!.!.
http://rds!.yahoo!.com/_ylt=A0geu90_291ILU!.!.!.Www@FoodAQ@Com