Download Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest by Jessie Cross PDF

By Jessie Cross

Who says pops are only for kids?
within the sweltering summer season warmth, you wish a brief solution to quiet down and continue the celebration going. during this refreshingly lively quantity, you'll discover a frosty selection of greater than a hundred and fifty booze-infused frozen truffles, such as:
* Fiery Chili Lime Tequila Pops
* Brown Sugar Bourbon Ice Cream
* Chocolate Martini Pudding Pops
* Amaretto Ice Cream Sandwiches
* Frozen Kahlua Cheesecake
* Vietnamese espresso Gelato
With full-color photographs and precise social gathering assistance, Slushed! promises you'll have an intoxicatingly cool summer time!

Slushed! involves you from the kitchen of nationally acclaimed blogger Jessie move of The Hungry Mouse (thehungrymouse.com). it's also stable, simple directions for making ice cream, gelato, frozen yogurt--and has a primer for gear and materials.

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Additional resources for Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever

Sample text

Ajoutez hors du feu la Maïzena® délayée avec de l'eau, et mélangez au fouet. Vérifiez l'assaisonnement une première fois. Le Dressage bouillon étant déjà salé, il ne faut pas saler la P a r s e m e z les assiettes de graines de potimarron, crème de potiron pendant sa cuisson. posez les potimarrons dessus et couvrez avec la Faites chauffer les potimarrons au four ou dans partie supérieure des potimarrons. un four à micro-ondes. Versez-y la crème de À défaut de potimarrons, vous pouvez servir la potiron.

Filtrez le bouillon clarifié dans une passoire tapissée d'une gaze. Préparation de l'appareil Passez au chinois. l'aluminium, laissez tiédir, puis mettez les tasses Passez le foie gras au tamis fin, ajoutez du sel, Versez l'appareil obtenu dans 4 tasses, couvrez- au réfrigérateur. du poivre, le sucre, l'œuf battu, et mélangez. les de papier a l u m i n i u m et passez-les 17 min Portez la crème fraîche à ébullition, ajoutez-la dans un four à vapeur à 80 "C (th. 2-3). Sortez au foie gras et m é l a n g e z bien.

2. C o u p e z en petits dés le foie gras et la truffe. Mettez l'ail, le gingembre et l'oignon dans le Faites fondre 40 g de beurre dans une poêle Arrosez-les avec le beurre fondu. S a u p o u d r e z consommé. Laissez cuire de 10 à 15 min. antiadhésive. Lorsqu'il c o m m e n c e à mousser, les navets et les carottes de sucre. Retirez alors l'ail, ajoutez les dés de truffe et déposez les carottes, les navets, les poireaux, les laissez infuser quelques instants pour q u e le asperges, les artichauts, les pois mange-tout et parfum se diffuse.

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