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Orange liqueur cream

Orange liqueur cream

Wash the oranges and peel them, without reaching the white part.

Put the orange peels in a jar with a lid and pour the alcohol. We close and let it cool for about 20 days (minimum 10).

We strain the orange peels after the period has passed, but we do not forget that during this period we will pass the jar daily to shake it. Rub the yolks with the sugar in a double-bottomed saucepan, then add the warm milk. Put on low heat and stir continuously until it boils, without boiling.

Let the composition cool, then add the alcohol in which we soaked the orange peels.

Put the liqueur in a bottle that we keep cold until serving. After at least 3-4 days the liqueur will be good to drink.

The longer it stays, the better the liqueur will be.


Content

Cordon Rouge [edit | change source]

Red cord or "Red Ribbon" is a brandy-based liqueur with orange flavor and the original Grand Marnier liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is consumed simply and is also used in mixtures of beverages and desserts.

Awards [edit | change source]

  • Gold medal at the World Spirits Competition in San Francisco 2001
  • 4 star recommendation from F. Paul Pacult’s Kindred Spirits, the Spirit Journal Guide

Yellow cord [edit] change source]

Yellow cord or "Yellow Ribbon" Grand Marnier is sold only in some European countries and at some major international airports. Cordon Jaune is a triple-dry Curaçao liqueur that is made with grain alcohol instead of cognac. It does not look like Cordon Rouge or other orange-flavored brandy liqueurs like other high-quality Curaçao triple-dry liqueurs such as the original Cointreau or Gabriel Boudier Curaçao triple-dry liqueurs.

Cuvée du Centenaire [edit | change source]

Cuvée du Centenaire ("Centennial Edition") was originally launched in limited quantities in 1927 to commemorate the 100th anniversary of the production of this brand. It is made from fine cognacs up to 25 years old and is simply eaten. It is more expensive, costing about $ 145 a bottle.

Awards [edit | change source]

  • 5 star recommendation from F. Paul Pacult’s Kindred Spirits, the Spirit Journal Guide
  • Double gold medal at the 2001 San Francisco World Spirits Competition
  • Gold Medal at the 2007 San Francisco World Spirits Competition

Cuvée Spéciale Cent Cinquantenaire [edit | change source]

Grand Marnier 150, technically named Cuvée Spéciale Cent Cent Cinquantenaire ("150 Years Special Edition"), was awarded the Gold Medal at the 1983 Salon des Arts Ménagers in Brussels and is the finest Grand Marnier type. He was also awarded the Double Gold Medal at the San Francisco World Spirits Competition in 2007. It is made of cognacs up to 50 years old sealed in handmade matte bottles with hand-painted Art Nouveau decorations. At about $ 220 a bottle, it was previously marketed under the slogan "Hard to find, impossible to pronounce and prohibitively expensive." & # 912 & # 93

Awards [edit | change source]

  • "The best of the best" spirits in & # 160Robb Report
  • 5 star recommendation from F. Paul Pacult’s Kindred Spirits, the Spirit Journal Guide
  • "Best Liquor" at the 2001 San Francisco World Spirits Competition
  • Double gold medal at the 2007 San Francisco World Spirits Competition

Cuvée Louis-Alexandre Marnier-Lapostolle [edit | change source]

Cuvée Louis-Alexandre Marnier-Lapostolle is a special selection of cognacs obtained in the most famous districts (Grande Champagne, Petite Champagne, Borderies, Fins Bois and Bons Bois) and aged in oak barrels. It is only available in duty-free stores in Canada and France and in liquor stores in Quebec, Canada and the Netherlands.


Orange sorbet

Put in a saucepan, over low heat, water and powdered sugar. Stir until the sugar dissolves. Increase the flame and let it boil for 2-3 minutes. Put the syrup aside and leave until it reaches room temperature.

After cooling, mix in a bowl the syrup, orange peel, liqueur and orange juice.

The next step is different depending on the kitchen equipment: with or without ice cream maker

Lime 1 & ndash with device

Put the composition in the bowl of the ice cream machine and mix for 15 minutes.

Var 2 & ndash without device

Put the whole composition in the fridge and leave it for an hour, then move it to the freezer and leave it for another hour. With the help of a whisk (or mixer) mix the cream well to break the pieces of ice formed in the meantime. Put back in the freezer for about 30 minutes. Repeat the process 2-3 times until the desired consistency is obtained.

Tips and tricks: If you are bored of ice cream cups in the house, you can use orange peels instead :)

Between August 6-27, you can win one of the two KitchenAid mixers offered by Bilancia. Details can be found here: & ldquoFoodStory Contest: Find out what ice cream suits you and you can win a KitchenAid & rdquo

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Banana cream & # 8211 simple to prepare but extraordinarily tasty

Wonderfully simple cream with bananas - How easy it is to prepare and how good it is! If you want to pamper your family members or friends with a light dessert, but you don't have much time for a cake or a cake, we recommend the delicious soufflés with cream and sugar crust that will conquer the tastes of everyone, even men. , big meat lovers…

We have improved the recipe a bit by adding bananas… You must try this recipe too - it is a delicacy!

400 ml cream
150 ml of milk
1 or you
3 yolks
3 tablespoons sugar
1 pinch of salt
1 tablespoon vanilla sugar
1 teaspoon orange liqueur
2-3 bananas
3 tablespoons brown sugar
How is it prepared?

Mix the egg yolks and egg with sugar, vanilla sugar and orange liqueur. Beat well.

Put the cream with the heated milk in a bowl until it boils and add the eggs.

Stir continuously, then strain everything through a sieve.

Divide the composition into ceramic shapes and place in each shape half a banana, cut into rings or cubes.

Place the molds in a tray with high edges, then pour water into the pan to the middle of the molds…

Put the cream in the preheated oven at 170-180 degrees Celsius for 45 minutes.

Then remove the dessert and sprinkle with brown sugar and put in the oven for another 10 minutes, setting only the top.

Put the dessert at room temperature in the refrigerator for an hour, then serve it at the table.

If you can't find ceramic molds, then buy disposable molds. But, believe us, after the first try, you will cook this dessert so often that, in the end, you will also buy special ceramic shapes.


Cake with cottage cheese and oranges, without baking & # 8211 It is absolutely delicious

If you have a craving for a refreshing, seasonal and natural cake, today we present you the perfect recipe! It is prepared quickly, from natural, cheap ingredients, and the result is impressive. I found the recipe on the internet, and although I was incredulous about the taste, it caught me irretrievably. I advise you to try it too, it's worth it!

Countertop ingredients:

Ingredients for the filling:

  • the juice squeezed from an orange
  • 250 g sweet cottage cheese
  • 2 large peeled oranges
  • 150 ml fresh
  • 150 g sugar
  • 1 tablespoon orange liqueur

Garnish ingredients:

Method of preparation : Garnish a pan with orange slices, over which pour the transparent gelatin, prepared as written on the envelope. Crush the biscuits, mix with the sugar and melted butter, add the cream. The obtained composition is poured into a round shape with removable walls of 25 cm, pressed well with a spoon and left to cool for about 15-20 minutes.

Cream preparation: Rub the cottage cheese with the sugar, add, in turn, the orange juice, the orange liqueur, and the chopped orange. Mix for 2-3 minutes. Mix the whipped cream until it hardens, then mix with the cheese.

Cake assembly: Remove the cake top from the fridge, pour the filling composition and put the form back in the fridge for 10 minutes. When the cake is set, place the top with the cream on top of the oranges with gelatin, leave for about 10 minutes and turn the shape over on a plate, then you can portion it.


Beat the butter and powdered sugar until a white foam is obtained. Cut the marzipan into small pieces, add gradually and beat for about 3 minutes. Alternately add egg whites and flour, add milk as needed and allow the dough to cool covered.

Finely chop the chocolate. Brown the cornflakes in a fat-free pot, quench with cream and heat. Mix the chocolate, melt, stirring all this time, and leave the obtained cream covered.

From the dough, place with a teaspoon approx. 60 discs on a baking tray covered with baking paper, apply in circular motions, bake for about 5 minutes in the preheated oven at 180 ° C and leave to cool.

Beat the chilled cream, add orange liqueur and spread with a teaspoon on half of the dough sheets.


Simple cream with bananas. It's delicious, my favorite cream

Wonderfully simple cream with bananas - How easy it is to prepare and how good it is! If you want to pamper your family members or friends with a light dessert, but you don't have much time for a cake or a cake, we recommend the delicious soufflés with cream and sugar crust that will conquer the tastes of everyone, even men. , big meat lovers…

We have improved the recipe a bit by adding bananas… You must try this recipe too - it is a delicacy!

Ingredient:

  • 400 ml cream
  • 150 ml of milk
  • 1 or you
  • 3 yolks
  • 3 tablespoons sugar
  • 1 pinch of salt
  • 1 tablespoon vanilla sugar
  • 1 teaspoon orange liqueur
  • 2-3 bananas
  • 3 tablespoons brown sugar

How is it prepared?

Mix the egg yolks and egg with sugar, vanilla sugar and orange liqueur. Beat well.

Put the cream with the heated milk in a bowl until it boils and add the eggs.

Stir continuously, then strain everything through a sieve.

Divide the composition into ceramic shapes and place in each shape half a banana, cut into rings or cubes.

Place the molds in a tray with high edges, then pour water into the pan to the middle of the molds…

Put the cream in the preheated oven at 170-180 degrees Celsius for 45 minutes.

Then remove the dessert and sprinkle with brown sugar and put in the oven for another 10 minutes, setting only the top.

Put the dessert at room temperature in the refrigerator for an hour, then serve it at the table.

If you can't find ceramic molds, then buy disposable molds. But, believe us, after the first try, you will cook this dessert so often that, in the end, you will also buy special ceramic shapes…


Pear liqueur and vanilla flavor recipe

Milk chocolate pralines with raisins and orange liqueur. The taste of oranges is the perfect combination with chocolate. In addition, raisins give texture. There is no Easter meal on which there is not a rosy Easter that will entice your scent, be it cheese and raisins, cream or chocolate. How to make traditional fluffy cakes with raisins? A glass of Grand Marnier orange liqueur perfectly complements our cake with walnuts, raisins and plenty of chocolate. This pine was discovered by Dana Croitoru. Discover (and save!) Pins on Pinterest! Sweet Christmas snack: muffin recipe with orange liqueur and candied fruit (raisins, nuts, hazelnuts, peanuts, almonds, cashews).

Appetizers and seeds & rsaquo Balkan raisins online. You have no items in your shopping cart. Easter egg nest for Easter is an Easter with raisins and almonds in tender dough.

Although it is not a traditional Easter like the one with cake dough, I recommend it. Orders will be delivered within a maximum of 48 hours, for products in stock, and otherwise, a maximum of 5 working days. Delivery is by express courier and.


Parascan Aida recipe: Dessert with oranges

He returned from Italy especially for MasterChef. Although it wasn't exactly a tiramisu, her dessert impressed everyone. "The biscuits are perfect, better than the ones from the trade", said Florin Dumitrescu.

Savoyard biscuits - ingredients:

  • 3 yolks
  • 50g old powder
  • 1 sachet of vanilla sugar
  • 1 lemon
  • 1 teaspoon of salt
  • 3 egg whites
  • 50g zagar
  • 130 g flour
  • 100 g powdered sugar for garnish

METHOD OF PREPARATION:

Cream: beat the egg yolks with the sugar until you get a cream. Add mascarpone and continue to mix until you get a homogeneous composition. Add the vegetable cream little by little until you get the consistency of a cream.

For Savoyard biscuits: beat the yolks with powdered sugar. Add vanilla sugar, lemon peel and salt.

Separately, beat the egg whites with the sugar and incorporate the foam into the yolks, alternating with the flour. Put this pasta in a bag and you get Savoyard biscuits on the oven tray. Spray them with powdered sugar and put them in the oven for 10-12 minutes at 200 ° C.

Arrangement: Put the cream and the Savoyard biscuits soaked in orange juice with liqueur in a dessert cup, alternating a layer of cream and a layer of Savoyards. The top layer should be cream and garnished with orange peel, mixed with powdered sugar and 2 orange leaves.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Easter cake

& Icirc & # 539i need for countertop:
8 or & # 259
1 can & # 259 zah & # 259r
8 tablespoons f & # 259in & # 259
2 tablespoons breadcrumbs
20 g butter
1 sachet of baking powder
1 sachet of vanilla sugar
150 g crushed almonds
& Icirc & # 539i need for syrup:
5 tablespoons orange liqueur
& Icirc & # 539i need for cream I:
3 or & # 259
250 g zah & # 259r pudr & # 259
200 g butter
100 g dark chocolate & # 259
2 tablespoons nes
1 tea & # 537c & # 259 milk
50 ml brandy
150 g walnuts
1 sachet of vanilla sugar
& Icirc & # 539i must for cream II:
2 or & # 259
2 tablespoons sugar
100 g butter
100 g chocolate & # 259 white & # 259
2 tablespoons coconut
2 tablespoons whiskey
1 essence of vanilla, orange
& Icirc & # 539i need for decor:
500 ml fri & # 537c & # 259
2 oranges
100 g dark chocolate & # 259

Prepare the countertop:
Separate the whites from the whites. Whisk the hard whites, add the sugar, vanilla sugar, then the egg whites rubbed with the butter and breadcrumbs beforehand. At the end, add the flour mixed with the baking powder and the ground almonds. Mix everything well. Put the composition in a round shape, wallpapered with baking paper and put it in the preheated oven, until it passes the toothpick test. When it is ready, the countertop is cooled down, then sprinkled with orange liqueur, dissolved in a little water.
Preg & # 259te & # 537ti crema I a & # 537a:
Mix the 3 whole eggs well, together with the powdered sugar and the vanilla powder, add the milk and, finally, the milk. Put them on low heat, always stirring, so that no lumps form, until they thicken. Take the bowl off the heat, add the brandy, nuts and dark chocolate and grated. Stir in a little to cool, then add the butter rubbed butter.
Preg & # 259te & # 537ti crema 2 a & # 537a:
Rub the butter with the sugar, the eggs and the whiskey previously mixed with the essences. Add the coconut, but also the grated white chocolate.
Assemble & # 537a:
Put a sheet of countertop, syrup, then spread cream 1, orange slices, and countertop, syrup, add cream 2, orange slices again, countertop, fry and whipped cream. # 259 foam & # 259, chocolate & # 259 shaved & # 259, and on the edges cream & # 259 & # 537i orange slices & # 259. Decorate according to your taste and fantasy. It's a pretty elaborate cake, but delicious!

Preparation: 60-70 minutes Baking: 45 minutes
Re & # 539et & # 259 by Mihaela Loredana Dumitru, Nedelea village, Arice commune & # 537tii-Rahtivani, Prahova county


Orange tart

1. For the dough, mix the egg with the sugar and salt in a bowl. Put the flour on the work table, make a hole in the middle and put the mixture with egg and soft butter (not melted!). Mix until a homogeneous dough is obtained. Then, the tart dough is spread with the rolling pin and placed in a tart form, greased with butter, with a diameter of 22 cm. Prick with a fork and refrigerate for 15 minutes.

2. Meanwhile, the oranges are peeled and white and peeled, sliced. Put in a bowl with 3 tablespoons of liqueur to soak for 15 minutes.

3. The dough form is removed, filled with beans and baked for 25 minutes, during which time the cream is prepared, for which the egg with sugar is rubbed, flour is added, mixed and then the warm milk is poured. Mix well and put on a high heat when you continue until it becomes thick. Remove from the heat and add the butter and a fourth tablespoon of liqueur. Allow to cool, stirring occasionally.

4. Remove the dough from the mold and place it on the serving platter, fill it with cream and garnish with the oranges marinated in liqueur. Sprinkle with chocolate flakes and leave for 3 hours before serving.


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