Goldfish Flower Jelly Recipe By Tasty

GIN & TONIC TRUFFLES RECIPE BY TASTY

Steps:

• Place a large heatproof bowl over a pan of simmering water. Add the dark chocolate and double cream, melting and mixing completely.
• Add the gin, tonic, lime juice, lime zest, and butter, and mix. Remove from heat and refrigerate for 3 hours, or overnight.
• Use a melon baller or spoon to scoop out the truffle mixture and shape into small balls. Freeze for 30 minutes.
• Using a fork, dip the frozen truffle balls into melted white chocolate to coat. Drizzle with more white chocolate, and sprinkle with lime zest. Refrigerate for 30 minutes, or until solid.
• Enjoy!

HOMEMADE HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Pour the cocoa powder, granulated sugar, and brown sugar into a mug.
• Add the vanilla extract and a splash of milk.
• Add 1 cup of boiling water and stir.
• Optional: top with marshmallows.
• Enjoy!

RASPBERRY PEACH LEMONADE SLUSH RECIPE BY TASTY

Steps:

• Combine water and sugar in a small saucepan, and bring to a slight simmer over medium heat. Stir until sugar is dissolved, then remove from heat and allow to cool.
• Using a high speed blender, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen peach slices to the blender cup. Blend on high until smooth. Transfer to a large cup, and set aside.
• Using the same blender cup, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen raspberries. Blend on high until smooth.
• Layer slush mixtures into 2 glasses, starting with the raspberry lemonade slush, then peach lemonade slush, repeat until glasses full, then garnish with fresh raspberries and serve immediately.
• Enjoy!

UNICORN LEMONADE RECIPE BY TASTY

Steps:

• Make the ice cubes: In a spouted liquid measuring cup, stir together ½ cup (120 ml) water and the purple food coloring. Pour the purple water into an ice cube tray. Repeat with the remaining water and food coloring. Transfer the ice cube tray to the freezer for 4-6 hours until frozen solid.
• Make the lemonade: In a small saucepan, combine 1 cup of water and the sugar. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 2 minutes, or until the sugar has dissolved. Remove the pot from the heat and let cool completely.
• Combine the remaining 3 cups water, cooled simple syrup, and lemon juice in a pitcher. Stir to combine, then cover with plastic wrap and transfer to the refrigerator to chill for at least 1 hour, or until ready to serve.
• Cut a small slit in a lemon wheel and rub around the rims of the serving glasses, then sprinkle with rainbow sugar.
• Add some unicorn ice cubes to each glass, then pour in the lemonade. Garnish each glass with a lemon wedge.
• Enjoy!

GOLDFISH FLOWER JELLY RECIPE BY TASTY

Steps:

• Rehydrate goji berries in warm water. Cut stem-end of edible flower and insert goji berry.
• For the blackberry base, combine gelatin and water, stir, then microwave for 10 seconds. Add soda to mixture, stir, and remove foam on top with a spoon.
• Cut blackberries into halves, then place berries and mint on bottom of transparent cup. Pour soda-gelatin mixture until berries are submerged, then refrigerate cup for at least 1 hour.
• For the aquarium water, combine gelatin and water, stir, then microwave for 10 seconds. Pour this mixture into a bowl with the lemon juice and soda. Stir and remove foam on top with a spoon.
• Place bowl with aquarium water in an ice bath and stir continuously until mixture starts to thicken. Pour into cup with the set blackberry base.
• Plant chervil between berries and place berry-flower "fishes" in cup. Refrigerate until jelly hardens.
• Enjoy!