{"id":22654,"date":"2016-04-29T17:03:47","date_gmt":"2016-04-29T07:03:47","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=22654"},"modified":"2016-08-25T12:19:45","modified_gmt":"2016-08-25T02:19:45","slug":"dessert-tubes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/dessert-tubes\/","title":{"rendered":"Dessert Tubes"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060433-550x733.jpg\" alt=\"dessert tubes how to cook that\" width=\"550\" height=\"733\" class=\"photo\" data-wp-pid=\"22662\" \/><br \/>\n&nbsp; <\/p>\n<p>This is the most fun dessert you&#8217;ll ever eat!  Be prepared for some hilarious, almost musical, sound effects as your friends and family slurp back on the tubes.  Then BOOM! A flavor hit all at once.  Unless you&#8217;re running a Weight Watchers meeting, guests will definitely want more than one.  These would be awesome at a cocktail party or wedding as a great conversation starter.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/wRkFJIiAR40?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>For this dessert you will need glass tubes, they need to be open at both ends so you can suck up the dessert (if you just use test tubes, your guests will not be able to eat the dessert).  The tubes that I bought were 14mm x 1.5mm x 290mm, there are similar ones but a bit shorter <a href=\"http:\/\/www.amazon.com\/gp\/product\/B00ZEL23HS\/ref=as_li_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B00ZEL23HS&#038;linkCode=as2&#038;tag=howtocookthat-20&#038;linkId=Z3445UJ2YNCJKMC2\" target=\"_blank\" rel=nofollow>here<\/a> or there are heaps more sizes <a href=\"http:\/\/amzn.to\/1SxlikH\" target=\"_blank\" rel='nofollow'>here<\/a>.<\/p>\n<h4 class=\"fn\">Pavlova Dessert Tubes Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060389-550x733.jpg\" alt=\"dessert tubes pavlova recipe ann reardon\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-22658\" data-wp-pid=\"22658\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060389-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060389-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060389-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060389-60x80.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060389-400x533.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Mini Meringues<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">2 <\/span><span class=\"name\">egg whites<\/span><\/span><br \/>\n2\/3 cup or 145g (5.11 ounces) sugar<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) water<br \/>\nHeat the sugar and water over high heat until it reaches 115C (239 degrees Fahrenheit)<br \/>\nWhip the egg whites and with the mixers running add the hot sugar syrup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060378-550x413.jpg\" alt=\"dessert tubes recipe ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-22657\" data-wp-pid=\"22657\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060378-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060378-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060378-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060378-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/> <\/p>\n<p>Pipe tiny meringues onto non-stick baking paper and bake at 150C (302 degrees Fahrenheit) until dried out.<br \/>\nCool and store in an airtight container.<\/p>\n<p>Strawberry Jelly \/ Jello<br \/>\n100g (3.53 ounces) or approx 2\/3 cup Strawberries<br \/>\n50millilitres (1.69 fluid ounces) or 3 1\/2 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">Cream<\/a><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060367-550x413.jpg\" alt=\"dessert tubes ann reardon how to cook that\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-22656\" data-wp-pid=\"22656\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060367-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060367-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060367-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060367-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>Root Beer Float Dessert Tubes<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060397-550x733.jpg\" alt=\"dessert tubes recipe ann reardon\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-22659\" data-wp-pid=\"22659\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060397-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060397-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060397-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060397-60x80.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060397-400x533.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n400millilitres (13.53 fluid ounces) or 1 1\/2 cups plus 1 1\/2 Tbsp root beer<br \/>\n2 tsp gelatin<br \/>\n<a href=\"http:\/\/www.amazon.com\/gp\/product\/B00I21PXQA\/ref=as_li_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B00I21PXQA&#038;linkCode=as2&#038;tag=howtocookthat-20&#038;linkId=JKPJSYLCZWABHXVS\" rel='nofollow' target=\"_blank\">Sherbet<\/a><br \/>\nWhipped cream <\/p>\n<p><strong>Thin Custard<\/strong><br \/>\n275millilitres (9.3 fluid ounces) or 1 cup plus 1 1\/2 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">Cream<\/a><br \/>\n3 egg yolks<br \/>\n30g (1.06 ounces) or 2 Tbsp plus 1 tsp sugar<br \/>\ndash of vanilla<br \/>\nAdd the sugar to the egg yolks and whisk well.  Place the vanilla and cream into a sauce pan and heat until it just starts to boil.  Pour over the egg yolks whisking as you do.  Return to the pan for just a moment until it reaches 185F (85 degrees Celsius).  Immediately tip into a bowl to cool.  If you overheat this mixture it will curdle.<\/p>\n<h4>Kids Dessert Tubes<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060441-550x733.jpg\" alt=\"desert tubes how to cook that\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-22663\" data-wp-pid=\"22663\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060441-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060441-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060441-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060441-60x80.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060441-400x533.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n1 packet blueberry jelly \/ jello<br \/>\n1 packet jelly beans<br \/>\n<a href=\"http:\/\/www.amazon.com\/gp\/search\/ref=as_li_qf_sp_sr_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;index=aps&#038;keywords=popping%20sugar&#038;linkCode=ur2&#038;tag=howtocookthat-20&#038;linkId=II6CU5ZKP4MIM6SR\" target=\"_blank\" rel=\"nofollow\">popping sugar<\/a><br \/>\nwhipped cream<\/p>\n<p><strong>Chocolate Custard<\/strong><br \/>\n275millilitres (9.3 fluid ounces) or 1 cup plus 1 1\/2 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">Cream<\/a><br \/>\n3 egg yolks<br \/>\n30g (1.06 ounces) or 2 Tbsp plus 1 tsp sugar<br \/>\ndash of vanilla<br \/>\n200g (7.05 ounces) chocolate<br \/>\nAdd the sugar to the egg yolks and whisk well.  Place the vanilla and cream into a sauce pan and heat until it just starts to boil.  Pour over the egg yolks whisking as you do.  Return to the pan for just a moment until it reaches 185F (85 degrees Celsius).  Immediately pour it through a sieve onto the chocolate. Leave to sit for 1 minute and then stir until smooth.<\/p>\n<h4>Lemon Meringue Pie Tubes <\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2060421-550x413.jpg\" alt=\"dessert tubes howtocookthat\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-22661\" data-wp-pid=\"22661\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060421-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060421-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060421-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2060421-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n1 packet of lemon flavored jelly \/ jello<br \/>\nplain crispy cookies (I used tiny teddies)<\/p>\n<p><strong>Italian Meringue<\/strong><br \/>\n2 egg whites<br \/>\n2\/3 cup or 145g (5.11 ounces) sugar<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) water<br \/>\nHeat the sugar and water over high heat until it reaches 115C (239 degrees Fahrenheit)<br \/>\nWhip the egg whites and with the mixers running add the hot sugar syrup and continue to whip until it is cooled.<\/p>\n<p><strong>Lemon Curd<\/strong><br \/>\nmakes 250millilitres (8.45 fluid ounces) of lemon curd<br \/>\n125millilitres (4.23 fluid ounces) or 1\/2 cup lemon juice<br \/>\nZest of one lemon<br \/>\n82g (2.89 ounces) or 1\/3 cup plus 1 Tbsp sugar<br \/>\n1 egg plus one extra yolk<br \/>\n45g (1.59 ounces) or 3 Tbsp unsalted butter<br \/>\nPlace all ingredients in a bowl except for the butter.  Whisk together and microwave in 30 second bursts, stirring well each time until it is thickened.  Stir in the butter and let it cool.<\/p>\n<p><h7 class=\"updated\">Copyright 2016<\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/dessert-tubes\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/dessert-tubes-recipe-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/dessert-tubes-recipe-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/dessert-tubes-recipe-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/dessert-tubes-recipe-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/dessert-tubes-recipe-600x600.jpg 600w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/dessert-tubes-recipe-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"22705\" \/><\/a><p>&nbsp; This is the most fun dessert you&#8217;ll ever eat! Be prepared for some hilarious, almost musical, sound effects as your friends and family slurp back on the tubes. Then BOOM! A flavor hit all at once. Unless you&#8217;re running a Weight Watchers meeting, guests will definitely want more than one. These would be awesome at a cocktail party or wedding as a great conversation starter. For this dessert you will need glass tubes, they<\/p>\n","protected":false},"author":1,"featured_media":22705,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[2483,2484,31,803,523,2482,2025,1227,2479,580,2359,2481,995,952,2402,1071,2480,1441],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/22654"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=22654"}],"version-history":[{"count":14,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/22654\/revisions"}],"predecessor-version":[{"id":43255,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/22654\/revisions\/43255"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/22705"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=22654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=22654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=22654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}