Posts by Jellly

I have several professional confection cookbooks and some mention general facts about making short-textured nougat, but I am not finding an exact recipe there or online.  Does anyone have one?   Specifically, I am looking...

The main components sound good, but I would be wary of the ginger sauce overpowering the more delicate fruit flavors.  Since the mousse and bavarian layer will be so similar in texture, what about keeping the flavor, but turning...

The recipe from Chef Van Damme looks very similar to the other one I mentioned that I had good results with.  But your own recipe looks good and there shouldn't be anything wrong with just leaving the mascarpone out for an hour to...

Also - you mentioned leaving your mascarpone cream out overnight, I am not sure if that is such a good idea.  It is ok with cream cheese because of the lower moisture content, but I would work with mascarpone cold.  Perhaps...

For the longest time, I used a mascarpone cream that started out with sabayon using brandy, then had gelatin added and finally whipped cream and mascarpone.  It would last several days in the fridge and was pipeable. Then...

What kind of texture or application are you aiming for?  I have a few different recipes for mascarpone cream, I would be happy to share.

I have only recently setup my home page to receive feeds from a few different food blogs.  So, I have done some Google searches to find good ones, but wonder if anyone has suggestions.  I really...

I am not sure how adventurous you wish to be, but the pastry chef at Momofuku Milk Bar does a plated dessert that uses brownie crumbs as a component.  I am thinking that your flourless cake crumbs would work well. Here is a...

It should work.  I almost always plump dried fruit up before baking with it.  It brightens the flavor and prevents those awful burnt ones that end up on the edges of cookies and scones.     Make sure that you...

Instead of trying to use cocoa powder, I would suggest a chocolate that doesn't have soy lecithin, because you do want the cocoa butter to create the proper texture.  Many grocery stores now carry Green & Black chocolate,...