Published on March 5, 2014
Maple Frango Dessert A Rada Cutlery Recipe
Ingredients • • • • • 1 C. pure Maple Syrup 1 Tablespoon Apple Cider Vinegar 3 Egg Yolks 1 teaspoon Vanilla 3 C. Heavy Cream
Combine maple syrup and vinegar in sauce pan and bring to a boil. Remove from heat and cool.
Whisk egg yolks until light and fluffy. Combine egg yolks and vanilla.
We recommend using the Handi-Stir. You can find this and other great items in the Rada Kitchen Store.
Add cooled maple syrup mixture, mixing in a little at a time so it doesn’t cook the egg. Set aside.
Whisk the cream to medium peaks. Be sure it does not mix too long, or it will become too thick.
Fold whisked cream into egg and syrup mixture, just a third at a time.
Pour into a shallow steel or glass pan. Freeze until firm; serve frozen.
Blueberry Sauce A Rada Cutlery Recipe
Ingredients • • • • 1 C. Blueberries ½ C. Sugar Juice of one lemon Water to cover *You will also want angel food cake, ice cream, or something to put your blueberry sauce on
Fillet your lemon to add distinct flavoring, and dice it into little cubes.
Combine all ingredients in a pan and bring to a boil.
Let simmer for a few minutes until desired consistency is reached.
Now take an Angel Food cake or pound cake and cut up.
Scoop a dollop of the maple frango on top of your cake. Dip your scoop into water first to make the scoop smooth.
We recommend using the Ice Cream Scoop. You can find this and other great items in the Rada Kitchen Store.
Drizzle the blueberry sauce over the dessert.
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Your tastebuds will be singing when you try this amazing Maple Frango recipe on top of cake with blueberry sauce! Try serving this dessert and floor your
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