HERVE CUISINE • OFFICIEL on Instagram: "Le Mouhalabieh, le flan libanais à la fleur d’oranger sans oeufs, gluten ni gélatine 😻 Très simple à préparer, c’est une invitation au voyage des papilles avec l’eau de fleur d’oranger... il est sans oeufs et sans gluten ni gélatine ! Ingrédients 500 ml de lait (demi écrémé ou entier) 30 g de Maïzena ou de farine de riz (une bonne cuillère à soupe) 50 g sucre ou de miel 3 cuil à soupe d’eau de fleur d’oranger de qualité Et pour mettre dessus avant de le déguster, des fruits au choix : pistaches et framboises pour ma part... mais tout est possible"
hannah kling on Instagram: "Celebrating NATIONAL ORANGE JUICE DAY with these silk smooth OJ mousse cups inside of an orange peel. This simple dessert only requires 4 simple ingredients but is light and refreshing. It’s honestly the perfect summer dessert. I used fresh oranges and @nataliesoj to really bring out that OJ flavor and it did not disappoint. #ad You guys know I love Natalies- it’s my favorite juice because well it’s made with one ingredients- ORANGES. It’s a fresh, authentic juice with no preservatives, no artificial ingredients, and no GMO’s. Love that for us! #DrinkNatalies Here’s the recipe, let me know if you try! 1 cup heavy cream 2 tsp vanilla extract, or vanilla bean paste is recommended if you have it! 1/3 cup white sugar, can use coconut sugar but will provide a br
Riverford on Instagram: "Did you know that if you combine lemon juice, cream and sugar, heat them, and then cool them, you get a beautifully silky, sharp and sweet lemon posset? 🍋 It’s called a classic for a reason, but our favourite thing about possets (after their taste) is how outrageously easy they are to make. They may look sophisticated, but they’re surprisingly simple. We’ve added a salty almond crunch topping, but you could opt for a classic shortbread biscuit, or just scoop it up by itself, with no extras required. We won’t judge you. They’re about to be out of season, but if you’ve got any of our bergamot lemons lingering in your fruit bowl, this would be a beautiful way to use them... Serves 4 You’ll need: 3 lemons 500ml double cream 150g caster sugar Optional salted
John Gregory-Smith on Instagram: "Vegan Chocolate Pots - recipe below. I suspect everyone is having a down day today after the result last night so i can’t think of a better mood lifter than a super intense chocolate dessert. Chocolate always cheers me up. The dates give them a really gorge caramel vibe and just the right amount of sweetness. Enjoys x JGS . Serves 4 8 Medjool dates, pitted 1 x 400ml tin coconut cream 180g dark vegan chocolate, smashed into pieces Sea salt (optional) 1. Pour the coconut cream into a pan and bring to a simmer over a medium heat. 2. Put the chocolate in to a heat proof bowl and pour over the cream. Leave for a minute and then mix together to melt the chocolate. Pour into a blender. 3. Remove the stones and any pieces of stalk from the dates and chuck them i
Nico Pallotta on Instagram: "Lighter Coleslaw ⭐️ Get Recipe: https://theplantbasedschool.com/coleslaw/ You’ll love our homemade coleslaw because it’s easy to make with a few simple vegetables, you can prep it in advance, and it’s tasty and indulgent while being light and refreshing. The yogurt in the dressing makes the recipe much lighter and healthier while keeping it incredibly creamy and fulfilling. ⭐️ Ingredients 4 cups (12 ounces) (360 grams) green cabbage thinly cut with a knife, mandoline slicer, or food processor 1 cup (3 ounces) (90 grams) red cabbage thinly cut with a knife, mandoline slicer, or food processor 2 carrots grated with large holes 1 handful parsley finely chopped COLESLAW DRESSING ⅓ cup (80 grams) vegan mayo or regular mayo ⅓ cup (80 grams) Greek yogurt or non-
Kirby Ip on Instagram: "😎 DAY 12 of 15 - EASY HACKS AND RECIPES 🥭 This Mango Sticky Rice Roll (made with rice paper) is so much fun to make and super good for lunch boxes and picnics! 🧺 🌟 Follow @eatingwithkirby for Day 13 of my Easy Hacks and Recipes 🌟 For this recipe, you’ll need: 2 ripe mango 1 cup glutinous rice 1 cup water 3 tbsp sugar 1/2 cup coconut milk 1/2 cup coconut cream (top of the coconut milk) sprinkle of sesame oil 4 pcs rice paper In a medium bowl, soak your glutinous rice in room temp water for 30 minutes. Then wash the rice a few times and either cook it in the rice cooker or on the stove in a pot. If using the stove, pour 1 cup of water on the glutinous rice and turn heat on high. Once bubbling, close the lid and simmer until the water has been fully absorbed