Meanwhile, melt 50g of the butter in a pan, then fry the bacon in it for 5 mins until crispy, and stir in
the mix-ins of your choice, making sure they are evenly distributed and coated with melted chocolate.
Fry these spices with the onions for 10 seconds, next stir in
the baked beans, chickpeas and salt.
Puree the soup in a blender and then stir in the lime juice and zest.
Next stir in the egg yolks, leek mixture and 4 tbsps of grated parmesan, and transfer to a large mixing bowl.
When the mixture reaches 300 degrees, remove the pan from the heat and immediately stir in
the baking soda and vanilla.
We plan to offer more mix-ins, so customers can select and stir in
their favorite, creating customized dessert themselves.
Remove pot from stove with the help of a grown-up helper and stir in
the nuts and raisins.
the arrowroot until nicely thickened, then whisk in the butter and remove from the heat.
Stir sour cream mixture into flour mixture just until ingredients are moistened, then stir in egg whites.
BLUEBERRY GINGER SAUCE: In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger OR 1/2 teaspoon dried ground ginger; stir in 1/3 cup water.
beans and reserved tomato salsa; set aside.
cocoa, adding 1/4 cup at a time until incorporated.
Remove pan from heat and stir in
cheese and salt and pepper to taste.