Our most warming miso soup recipes - 3 recipes
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INGREDIENTS
- 1 puff pastry
- Strawberries
- For the custard:
- 3 Egg yolks
- 3 cups milk - - 1/2 cup sugar
- - 1/2 powdered sugar
- 1 vanilla bean - For the whipped cream:
-3 cups cold heavy whipping cream
-1 vanilla bean
-1/2 cup powdered sugar
METHOD
- Roll out the puff pastry and cut out rectangles (2 per cake).
- Bake for 10 minutes at 340° F.
- For the custard: simmer milk on low heat and add the vanilla bean. In a separate bowl, beat the egg yolks with the sugar and powdered sugar. Incorporate the egg mixture into the milk, and let simmer for a few minutes until it thickens.
- For the whipped cream: combine the heavy cream and vanilla bean in a bowl mix. Add the powdered sugar, and whip until firm.
- Combine the custard and whipped cream to make whipped custard cream.
- Refrigerate the whipped custard cream for one hour.
- Lay out the pastry rectangles, and use a piping bag to pipe out small peaks of whipped custard cream in rows. Alternate with rows of strawberries.
- Layer and repeat. Dust with powdered sugar.
- Enjoy!
Top rated Miso soup recipes
Miso Soup
By sarascharft
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil
- 2 teaspoons dashi granules
- 4 cups water
- 3 tablespoons miso paste
- 1 (8 ounce) package silken tofu - diced
- 2 green onions, sliced diagonally into 1/2 inch pieces
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Miso Soup
By alexscharft
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil
- 2 tsp. dashi granules
- 4 cups water
- 3 tbsp. miso paste
- 1 (8 ounce) package silken tofu - diced
- Green Onion
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Miso Soup
By joeyagielo
Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently
- 3 cups water
- 2 tablespoons miso
- 1 green onion, finely minced (optional)
- 1/2 cake tofu, cut into 1/2 inch cubes (optional)
- 2-3 fresh mushrooms, thinly sliced (optional)
- 1/2 teaspoon sesame oil
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