Angel Food Cake with Lemon Honey Yogurt Sauce

Cook Time: 40 min
Level: Intermediate
Yield: 12 to 16 servings


Ingredients

Cake:

12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs

Sauce:

1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice
Special equipment: a 10-inch nonstick angel food cake pan


Directions

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.


In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.


For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.


Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.


From: foodnetwork.com

Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min

Level: Intermediate

Yield: 12 to 16 servings

Ingredients

Crust:

1 cup slivered almonds, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/4 cup whipping cream

Directions

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

From: foodnetwork.com

Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce

Cook Time: 35 min
Level: Easy
Yield: 1 (8-inch round cake)


Ingredients

1 cup dried cranberries
1/2 cup cake flour, plus extra for dusting the pan
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
3 tablespoons orange zest (from 2 large oranges)
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for greasing the pan
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs
1/3 cup fresh orange juice
2 cups Caramel-Walnut Sauce, recipe follows


Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.


Place the cranberries in a sieve set over a medium bowl. Spoon the flour over the cranberries and sieve the flour into the bowl. Set the flour-dusted cranberries aside.


Mix together the cornmeal, baking powder, and orange zest with the flour. Using a stand mixer with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Reduce the speed to low and add the orange juice. Add the flour mixture and mix until just incorporated. Fold in the cranberries.


Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden, about 30 to 35 minutes. Transfer the pan to a wire rack and let cool. (The cake can be made 1 day ahead. Store airtight in a plastic container.)


Remove the cake from the pan. Cut the cake into wedges and drizzle with the Caramel-Walnut Sauce
.

Caramel-Walnut Sauce

2 cups heavy whipping cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
3/4 teaspoon fine sea salt, optional


For the Caramel-Walnut Topping Sauce: In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature.

From: foodnetwork.com

Chocolate Orange Cupcakes with Limoncello Frosting

Cook Time: 20 min
Level: Easy
Yield: 24 servings

Ingredients
Cupcakes:

* 1 box chocolate cake mix
* Orange juice (instead of water in cake mix)
* 1 cup chocolate chips
* 1 teaspoon all-purpose flour
* 1 cup diced candied orange peel (about 8 ounces)

Frosting:

* 2 cups powdered sugar
* 4 tablespoons butter, softened (1/2 stick)
* 2 tablespoons limoncello (you can substitute with 2 tablespoons
lemon juice for minors)
* 2 tablespoons orange juice
* 1 orange, zested
* 1/4 cup finely diced candied orange peel, for garnish
* Special equipment: cupcake liners, 2 muffin pans

Directions

To make the cupcakes: mix the chocolate cake mix according to package
instructions, substituting orange juice for the water. Toss the
chocolate chips with the flour. Fold the chocolate chips and the
candied orange peel into the chocolate mixture. Line the muffin pan
with the cupcake liners. Fill and bake the cupcakes according to
package instructions. Let the cupcakes cool for 1 hour on a wire rack
before frosting.

To make the frosting: combine all the ingredients except the candied
orange peel in a medium bowl. Using a hand mixer, beat until smooth,
about 2 minutes. Using a small spatula, place about 1 tablespoon of
frosting on top of each cupcake. Top with a small sprinkle of candied
orange peel.

From: foodnetwork.com

Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min
Level: Intermediate
Yield: 12 to 16 servings


Ingredients

Crust:

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream


Directions

For the crust: Preheat oven to 350 degrees F.


Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.


For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.


Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.


For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.


Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.


From: foodnetwork.com

Individual Orange and Chocolate Cheesecakes

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/3 cup finely crushed chocolate wafers
* 2 tablespoons butter, melted
* 1/4 cup ricotta cheese
* 2 ounces cream cheese
* 1/4 cup sugar, plus 2 tablespoons
* 1 orange, zested
* 1 egg
* Butter, for greasing

Directions

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a
tightly packed teaspoon of the wafer mixture into each mini-muffin cup
and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup
of the sugar, half of the orange zest, and the egg. Blend until
smooth. Lightly grease the sides of the mini muffin tin with butter.
Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.
Place the mini muffin tin in a baking dish and pour enough hot water
in the baking dish to come halfway up the sides of the mini muffin
tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack
and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small
knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the
remaining 2 tablespoons of sugar. Top each individual cheesecake with
about 1/4 teaspoon of the orange zest mixture and serve.

From: foodnetwork.com

Toasted Pound Cake with Mascarpone and Amaretto

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
* 3/4 cup apricot preserves
* 3 tablespoons almond flavored liqueur (recommended: Amaretto)
* 2/3 cup mascarpone cheese
* 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Place the pound cake slices on a large heavy baking sheet and toast in
oven for 7 to 10 minutes until the slices turn golden brown.
Alternatively, toast the pound cake slices in an electric toaster
until golden.

Stir the apricot preserves and amaretto in a small bowl to blend.

Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese
atop the cake slices. Arrange the remaining cake slices offset atop
the bottom cake slices. Spoon the apricot mixture over. Sprinkle with
the almonds and serve immediately.

Hazelnut Crunch Cake with Mascarpone and Chocolate

Cook Time: 30 min
Level: Intermediate
Yield: 8 servings

Cake:
Ingredients

* 1 box chocolate cake mix

Crunch:

* 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
* 2/3 cup sugar
* 1/3 cup water

Filling:

* 2 (8-ounce) containers mascarpone cheese, room temperature
* 1 cup cream
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract

Topping:

* 1/4 cup bittersweet chocolate chips
* 1 tablespoon sugar
* 1 teaspoon orange zest

Directions
For the cake:

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according
to package instructions. Divide the batter between the 2 cake pans and
bake according to package instructions. Remove from the oven and let
cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a
parchment-lined baking sheet. Combine the sugar and water in a small
saucepan over medium-high heat. Stir the sugar mixture until
dissolved. Bring to a boil and let cook until the sugar is light
brown, about 8 minutes. Let the bubbles subside then pour the
caramelized sugar over the nuts. Place the baking sheet in the
refrigerator and let the sugar nut mixture cool until hard, about 30
minutes. When the sugar nut mixture is hard and cool, top with another
piece of parchment paper and pound into small pieces, or place the
sugar nut mixture on a cutting board and cut into small pieces. Set
aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a
large mixing bowl. Using an electric mixer whip the cream mixture to
soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the
mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream
crunch mixture. Top with the second layer of cake and continue
frosting the entire cake with the remaining whipped cream crunch
mixture. Sprinkle the top and sides of the cake with the ground
chocolate. Serve.

Parma-style Carrot Cake

Cook Time: 1 hr
Level: Intermediate
Yield: 8 to 10 servings

Ingredients

* 2 1/2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup pine nuts (about 6 ounces)
* 1/2 cup sugar, plus 1/2 cup
* 1 teaspoon fennel seeds
* 1 lemon, zested and juiced
* 2 cups peeled and chopped carrots (about 6 carrots)
* 1/2 cup mascarpone cheese
* 1/2 cup (1 stick) butter, softened
* 5 eggs
* Powdered sugar, for garnish

Directions

Preheat the oven to 375 degrees F.

In a medium bowl stir together the flour, baking powder, cinnamon, and
salt. Set aside.

Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food
processor and pulse to mince the nuts. Add the lemon zest, lemon
juice, and the carrots. Pulse to mince the carrots. Add the mascarpone
cheese and pulse until the cheese is incorporated.

In a large bowl, using a hand mixer, cream together the butter and
remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well
blended.

Add the carrot mixture to the butter mixture and stir until combined.
Add in the reserved dry ingredients and stir until just incorporated.

Place the mixture in a lightly greased and floured 8 by 10 by-2-inch
baking dish. Bake for 55 to 60 minutes.

Let the cake cool for 1 hour, then dust with powdered sugar. Cut into
squares and serve.

Chocolate Chip and Mascarpone Cupcakes

Cook Time: 25 min
Yield: 24 cupcakes

Ingredients
Cupcakes:

* 5 ounces unsweetened chocolate, chopped
* 1 cup water
* 1/3 cup mascarpone cheese, at room temperature
* 2 1/4 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon baking powder
* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
* 2/3 cup heavy whipping cream
* 1/2 teaspoon vanilla extract
* Special equipment: 2 (12-count) muffin pans with paper liners

For the Cupcakes:

Directions

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over
medium-low heat. Stir constantly until the chocolate is melted, about
2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until
the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds.
Stir in the mascarpone mixture. Whisk the flour, baking soda, salt,
baking powder, and chocolate chips in a medium bowl. Add the dry
ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25
minutes or until a tester inserted into the center of a cupcake comes
out with no crumbs attached. Cool the cupcakes completely before
dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and
vanilla extract in a small saucepan over medium-low heat. Cook until
small bubbles appear on the outside edge of the cream. Pour the hot
cream mixture over the chocolate chips. Using a fork, gently stir
until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking
sheet. Place the dipped cupcakes in the refrigerator to set, about 15
to 20 minutes. Allow cupcakes to return to room temperature before
serving.

Cook's Note: For puffier cupcakes allow the batter to rest in the
muffin pans for 20 minutes before baking.

Mango Cheesecake with Basil Lemon Syrup

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients

Mango Cheesecake:

* 8 ounces biscotti
* 3/4 cup butter, melted
* 2 (8-ounce) packages cream cheese, room temperature
* 1 cup whole milk ricotta cheese, room temperature
* 2 cups mango puree
* 4 large eggs
* 3/4 cup sugar

Basil Lemon Syrup:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup lemon juice
* 1 packed cup fresh basil leaves

Directions

Special equipment: 9-inch springform pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides
with 2 layers of heavy-duty foil. Finely grind the biscotti in a food
processor. Add the melted butter and process until the crumbs are
moistened. Press the crumb mixture over the bottom (not the sides) of
the prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Blend the cream cheese and ricotta in a food processor. Add the mango
puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango mixture over the crust in the pan. Place the springform
pan in a large roasting pan. Pour enough hot water into the roasting
pan to come halfway up the sides of the springform pan. Bake until the
cheesecake is firm and moves slightly when the pan is gently shaken,
about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool
for 30 minutes. Place in the refrigerator and cool completely, at
least 8 hours and up to 2 days.

For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in
a small saucepan. Bring the mixture to a simmer over medium heat and
cook until the sugar is dissolved. Cool the syrup completely. In a
food processor combine the basil and the cooled syrup. Pulse until the
herbs are finely chopped. Strain the mixture through a fine mesh
sieve.

Slice the cheesecake and place on a serving plate. Drizzle with the
syrup and serve.

From: foodnetwork.com

Chocolate Amaretti Cake

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* Butter-flavored nonstick cooking spray
* 3/4 cup bittersweet chocolate or semisweet chocolate chips
* 1 cup slivered almonds
* 1 cup baby amaretti cookies (about 2 ounces)
* 1 stick (1/2 cup) unsalted butter, room temperature
* 2/3 cup sugar
* 2 teaspoons grated orange peel
* 4 large eggs
* Unsweetened cocoa powder, for sifting

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20
seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds
and cookies are finely ground. Transfer the nut mixture to a medium
bowl. Add the butter and sugar to the processor and blend until creamy
and smooth. Add the grated orange peel and pulse briefly, until
incorporated. Add the eggs 1 at a time. Blend until the eggs are
incorporated. Clean the sides of the mixing bowl and blend again. Add
the nut mixture and melted chocolate. Pulse until blended. Clean the
sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and
a tester inserted into the center of the cake comes out clean, about
35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 1/2 cups cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to
grease the baking pan
* 1 1/2 cups whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan
with butter. In a medium bowl combine the flour, baking powder, and
salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar
until light and fluffy, about 3 minutes. With the machine running, add
the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until
combined. Add the dry ingredients, a small amount at a time, until
just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull
away from the sides of the pan, about 45 to 50 minutes. Let the cake
cool in the pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake with powdered
sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl
with the remaining 1 tablespoon sugar. Let sit until the juices have
pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and
their juices over the top of the cake.

From: foodnetwork.com

Strawberry and Mascarpone Filled Cupcakes

Cook Time: 25 min
Level: Easy
Yield: 12 servings

Ingredients

* 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French
Vanilla cake)
* 1 (8-ounce) container mascarpone cheese, chilled
* 1/2 cup thawed and drained frozen strawberries
* 1/4 cup sugar, plus 1/2 cup
* 1 tablespoon lemon juice
* 1/4 cup water
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease
the muffin tin and fill the batter almost to the rim of each muffin
cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4
cup sugar, and lemon juice. Process the mixture until smooth. Transfer
the strawberry mixture to a pastry bag fitted with a small tip. Push
the tip gently into the bottom of a cupcake and squeeze in the
strawberry mixture until the cupcake plumps. Continue with the
remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla
extract to a simmer over medium heat. Simmer until the sugar is
dissolved. In a medium bowl combine the vanilla syrup with the
confectioner's sugar. Stir until smooth. Working quickly, use a rubber
spatula spread the icing on the top of the cupcakes. If the icing
begins to firm up, place in the microwave for a few seconds to warm up
again.

From: foodnetwork.com