Dessert Plating
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1,277 Likes, 16 Comments - The Art of Plating (@theartofplating) on Instagram: “Mayflower porter, apple custard, gouda, Valrhona dulcey, malt, crab apples, cider sorbet, and…”
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410 Likes, 41 Comments - elisa pietrantonio (@elisa_pie) on Instagram: “N is for Natalie...Happy Birthday @natalag! 🎉 Lemon sponge layered with lemon curd, pistachio…”
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Karen Keith saved to Bake it!
With the recipe painted right on the dish, it's very convenient for cooking. Beautiful for display when serving or as a kitchen decor item. Approximate Measurements: 10 1/2" in diameter and 1 3/4" deep. In great vintage condition no cracks or chips. All items are packaged with care and mailed quickly. Our goal is to receive a 5 star rating and only positive feedback. Please review photos and feel free to ask any questions. All of the information we state on the items in our listings is to…
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Show Me Shabby saved to Vintage Kitchen
*To brown butter - Place in a saucepan and melt over medium/high heat. Continue cooking until the butter becomes frothy - at this point it will begin to develop a nutty aroma and turn a golden brown color. As soon as the butter has browned, remove from heat and let cool.
14 ingredients
Produce
- 2 Bananas, Ripe
Refrigerated
- 2 Eggs
Baking & Spices
- 1 1/2 tsp Baking powder
- 3/4 tsp Baking soda
- 1/2 cup Coconut palm sugar
- 2 cups Flour
- 1 tsp Himalayan pink salt
- 2 cups Powdered sugar
- 1 cup Raw cane sugar
- 3 tsp Vanilla
Dairy
- 1/2 cup Butter
- 4 oz Butter, Grass-fed
- 4 oz Mascarpone cheese
- 2/3 cup Milk
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