THE BEST HOT CARAMELLO SAUCE 1 kingsize block of caramello broken into individual pieces in a saucepan add 300ml bottle of cream. Heat through until very smooth. Can be used straight away or reheated over a period of 3 days. So easy and the besthave ever had over icecream marshmellows and bananas.
valentino,
Sep 19, 2:16am
Bumping. and some nice interesting ones just above. Thank you.
con't Melt 25g butter, chocolate, brandy or contreau in a bowl over simmering water.Remove from heat, cool slightly.Place 75ml of just-boiled water, sprinkle in the powdered gelatin.Stir to disperse gelatin, then leave to dissolve for about 3 min.Beat cream cheese, add zest, egg yolks and sugar.Stir cream cheese mixture into chocolate mixture.Whisk egg whites until stiff.Fold into chocolate mixture using large spoon.Fold in gelatin.Pour over biscuit base and chill for 2-3 hours or until form.Decorate with whatever you like.
jenna68,
Oct 2, 4:33pm
'. '
juliewn,
Oct 6, 2:01pm
. and bumping to retain this wonderful thread.
jenna68,
Oct 10, 7:47pm
Bumpin up. :o)
245sam,
Oct 31, 12:11am
from another soon to be lost thread. Chocolate Log (sponge roll) 3 eggs, 2 T Cocoa, ½ C Sugar, 1 t Baking Powder, ½ C Flour, 1 T boiling water, Preheat oven to 230 C. Beat eggs and sugar together until thick and creamy. Sift flour, cocoa, and baking powder onto egg mixture, fold in carefully. Add boiling water and mix gently again. Spread mixture into a sponge roll tin lined with baking paper. Bake for 8-10 mins @ 230 C. Cool. Spread with some jam and whipped cream (and add some fresh raspberries etc if you have them!) and roll up gently. Dust with icing sugar. nickyd (267 )6:38 pm, 24 Oct
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