Motion by the Ocean Recipe - {Peach Schnapps, Creme De Cassis Liqueur, Vodka, Orange Juice, Cranberry Juice, Orange Slice & Maraschino Cherry} So good!

Motion by the Ocean Recipe - {Peach Schnapps, Creme De Cassis Liqueur, Vodka, Orange Juice, Cranberry Juice, Orange Slice & Maraschino Cherry} So good!

This is the lovely sirop that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.

This is the lovely sirop that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.

This homemade cassis recipe will teach you how to go from fresh picked black currants to deliciously sweet cassis liqueur. So easy to make and delicious!

This homemade cassis recipe will teach you how to go from fresh picked black currants to deliciously sweet cassis liqueur. So easy to make and delicious!

(c) Matt Russell Ingredients (serves 8/10)For the genoise sponge * 4 eggs * 130g golden caster sugar * 110g plain flour * 20g cocoa powder * 50g unsalted butter, melted and cooled slightly For the blackcurrant crème mousseline * 1 quantity Crème Pâtissière (recipe here), cooled and set * 2 tbsp crème de cassis liqueur * 175g unsalted butter, cubed and chilled slightly * 75g white chocolate, melted and cooled For the soaking syrup * 50g water * 50g golden caster sugar * 2 tbsp kirsch liqueur…

(c) Matt Russell Ingredients (serves 8/10)For the genoise sponge * 4 eggs * 130g golden caster sugar * 110g plain flour * 20g cocoa powder * 50g unsalted butter, melted and cooled slightly For the blackcurrant crème mousseline * 1 quantity Crème Pâtissière (recipe here), cooled and set * 2 tbsp crème de cassis liqueur * 175g unsalted butter, cubed and chilled slightly * 75g white chocolate, melted and cooled For the soaking syrup * 50g water * 50g golden caster sugar * 2 tbsp kirsch liqueur…

Entremet "Charoite": black currants sponge cake "Joconde"; black currants jelly with Creme de Cassis liqueur; cremeux and mousse with chokeberry; mousse with caramelized white chocolate. For decoration - chocolate butterfly. By Nina Tarasova

Entremet "Charoite": black currants sponge cake "Joconde"; black currants jelly with Creme de Cassis liqueur; cremeux and mousse with chokeberry; mousse with caramelized white chocolate. For decoration - chocolate butterfly. By Nina Tarasova

verre rond, fond fleur, nappe fleur, tissu fleur, verre de vin, verre de sirop, liqueur de cassis, liqueur de fruits, millefiori, photographe - styliste : http://marielys-lorthios.com

verre rond, fond fleur, nappe fleur, tissu fleur, verre de vin, verre de sirop, liqueur de cassis, liqueur de fruits, millefiori, photographe - styliste : http://marielys-lorthios.com

Recipe with video instructions: Full of fruity, boozy and creamy goodness — this dessert has it all. Ingredients: 1 cup crème de cassis liqueur, ½ cup water, ½ cup sugar, 2 papayas, chopped, ½ cup sweetened condensed milk, 2 cups vanilla ice cream

Recipe with video instructions: Full of fruity, boozy and creamy goodness — this dessert has it all. Ingredients: 1 cup crème de cassis liqueur, ½ cup water, ½ cup sugar, 2 papayas, chopped, ½ cup sweetened condensed milk, 2 cups vanilla ice cream

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