How do we spoil our loved ones at Tallow Twins? By filling their tummies with real ingredients like butter, raw milk, eggs, and honey. No emulsifiers, no junk—just pure, ancestral goodness. Here are some sweets for your sweet:
1. “Cow’s Kiss Crème Brûlée” (Vanilla Bean Custard) 🐄
A silky, tallow-infused vanilla bean crème brûlée with a crispy caramelized sugar top.
Ingredients:
• 2 cups raw cream (or heavy cream)
• 1 vanilla bean (or 2 tsp vanilla extract)
• 4 egg yolks
• ¼ cup maple syrup
• 1 tbs grass-fed gelatin
• 1 tbsp grass-fed tallow or coconut oil (optional, for extra richness)
• Pinch of sea salt
• ¼ cup coconut sugar (or raw cane sugar) for topping
Instructions:
1. Preheat oven to 325°F (163°C).
2. In a saucepan, heat the cream, split vanilla bean, and tallow over medium heat until just steaming (don’t boil). Remove from heat and let vanilla steep for 10 minutes.
3. In a bowl, whisk egg yolks, honey, and sea salt. Slowly pour the warm cream into the yolks, whisking constantly.
4. Strain the mixture and divide into ramekins. Place them in a baking dish, add hot water halfway up the sides, and bake for 30-35 minutes until just set.
5. Cool, then refrigerate for at least 4 hours. Before serving, sprinkle sugar on top and torch until caramelized.
2. Strawberries & Cream 🍓🐑
A light, airy dessert layered with strawberries, sheep’s milk cream, and honey-sweetened sponge cake.
Ingredients:
• 1 cup raw or sheep’s milk cream (or regular heavy cream)
• 2 tbsp honey
• 1 tsp vanilla extract
• 1½ cups fresh strawberries, sliced
• 1 tbsp lemon juice
• 1 tbsp honey (for strawberries)
• 1 cup sponge cake, cut into cubes (homemade or store-bought)
Instructions:
1. In a bowl, mix sliced strawberries with lemon juice and honey. Let sit for 10 minutes.
2. Whip the cream with honey and vanilla until soft peaks form.
3. In serving glasses, layer sponge cake, strawberries, and whipped cream. Repeat until filled.
4. Chill for 30 minutes before serving.
3. “The Bull’s Midnight Mousse” (Dark Cherry & Chocolate) 🐂
A bold, rich dark chocolate mousse with boozy macerated black cherries.
Ingredients:
• ½ cup dark cherries, pitted and halved
• 1 tbsp honey (or maple syrup)
• 1 tbsp bourbon (or cherry juice for non-alcoholic)
• 4 oz 85%+ dark chocolate, melted
• 2 egg yolks
• ½ cup raw cream (or heavy cream), whipped
• 1 tsp vanilla extract
• Pinch of sea salt
Instructions:
1. In a small bowl, mix cherries, honey, and bourbon. Let sit while preparing mousse.
2. Melt chocolate and let cool slightly. Whisk in egg yolks, vanilla, and sea salt.
3. Fold in whipped cream until smooth.
4. Divide into glasses, top with macerated cherries, and chill for at least 2 hours.
4. “Bee Mine Honeycomb Cheesecake” (Honey Cheesecake) 🐝
A creamy, raw cheesecake with a drizzle of honey and crunchy honeycomb pieces.
Ingredients:
Crust:
• 1 cup pecans or pork rinds
• ½ cup Medjool dates, pitted
• 2 tbsp melted butter or coconut oil
• Pinch of sea salt
Filling:
• 1½ cups cream cheese (or goat cheese for a tangier version)
• ¼ cup raw honey
• ¼ cup yogurt (or coconut cream)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup honeycomb pieces (for topping)
Instructions:
1. Blend crust ingredients in a food processor and press into a small springform pan. Freeze for 10 minutes.
2. Blend filling ingredients until smooth, then pour over the crust. Chill for 4+ hours.
3. Before serving, drizzle with honey and top with honeycomb pieces.
5. Raspberry Rose Cream Tart 🍨
A delicate tart filled with raspberry rose cream, perfect for a romantic treat.
Ingredients:
Crust:
• 1 cup almond flour
• 2 tbsp honey
• 2 tbsp butter, melted
• Pinch of sea salt
Filling:
• 1 cup fresh raspberries
• ¼ cup honey
• ½ cup raw cream (or coconut cream)
• 1 tsp rose water
• 1 tsp lemon zest
Instructions:
1. Preheat oven to 350°F (175°C). Mix crust ingredients and press into tart molds. Bake for 10 minutes, then cool.
2. Blend raspberries and honey, then strain.
3. Whip cream with rose water and lemon zest, then fold in raspberry puree.
4. Fill tart shells and chill for 1 hour before serving.
6. “Love Churn” Raw Milk Ice Cream (Strawberry Honey Swirl) 🍦❤️
A creamy, naturally sweetened raw milk ice cream with a luscious honey-strawberry swirl.
Ingredients:
• 2 cups raw milk
• 1 cup raw cream
• 4 egg yolks (pastured)
• ⅓ cup raw honey (or maple syrup)
• 1 tsp vanilla extract
• Pinch of sea salt
Strawberry Swirl:
• 1 cup fresh strawberries, mashed
• 1 tbsp honey
• 1 tsp lemon juice
Instructions:
1. In a saucepan over low heat, warm raw milk and cream until just warm (do NOT boil).
2. In a bowl, whisk egg yolks, honey, vanilla, and sea salt. Slowly pour in the warm milk mixture, whisking constantly.
3. Return the mixture to the saucepan and heat gently until slightly thickened (about 170°F), then remove from heat.
4. Cool completely in the fridge (at least 4 hours or overnight).
5. Blend strawberries, honey, and lemon juice.
6. Churn the chilled custard in an ice cream maker. When nearly set, swirl in the strawberry mixture.
7. Freeze for at least 2 hours before serving.
Optional: Serve with cacao nibs or a drizzle of melted dark chocolate for extra richness!