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White Chocolate Cream Cheese
Posted: 13 June 2008 06:13 PM   [ Ignore ]   [ # 16 ]
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Just made my first recipe of Rose’s Mousseline Buttercream. I did have a bit of problem with the syrup. I left it on low heat on my gas stove while I beat the egg whites, but it just kept bubbling vigorously and I was afraid it would over-cook. So I took it off the heat while I beat the whites. There was a whole lot of crystallized sugar around the edges when I came back to the syrup. I made the mistake of scraping the edges and stirring it into the syrup—result, even more crystals. I beat it into the egg whites anyway and oddly enough it all ended up just fine!

Next time I think I will take the syrup off heat right away—and not scrape down any crystals.

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Posted: 13 June 2008 06:37 PM   [ Ignore ]   [ # 17 ]
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Barbara ~ I’m jealous….I wanna make some now.


Hector ~ I was thinking as I was typing if the generalization would be insulting to you.  But I was hoping my inquisitive and ignorant manner of asking would come through in my typing and you would not be offended by me.  I actually looked for a spam cookbook just because I had heard that rumor and thought it may be interesting to see all that can be done with it, but was unable to find one.  I ate spam all the way through childhood, so I thought it would be a little nostalgic for me to find a cookbook.  But yet, I am always drawn to the baking and dessert books.  Our first choice was to stay on Oahu at Turtle Bay.  But we met a couple other people who recommended Kapalua, so we changed our plans.

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Posted: 13 June 2008 06:46 PM   [ Ignore ]   [ # 18 ]
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Congrats on your first batch of Mousseline.  How do you like the flavor?  Once you’ve made it a couple of times, you’ll get the timing down. 

I avoid crystals completely by painting a water ring just above the sugar syrup line with a wet pastry brush - this will melt any crystals that might have formed (I keep it and a cup of water close by just in case crystals form).  Also important, don’t stir the sugar syrup after the sugar dissolves.  Oh, and I don’t put my candy thermometer into the sugar syrup until I know there are no crystals in the syrup.

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Posted: 14 June 2008 09:25 AM   [ Ignore ]   [ # 19 ]
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If you keep the lid on, the drops of water from the condensation drip down the sides of the pot and prevents crystalization.

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Posted: 15 June 2008 06:48 PM   [ Ignore ]   [ # 20 ]
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Rozanne - 14 June 2008 12:25 PM

If you keep the lid on, the drops of water from the condensation drip down the sides of the pot and prevents crystalization.

Oh yes, that’s another good trick - helps to heat the sugar faster too.

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