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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="utf-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<title>Chocolate Pizza</title>
<meta name="description" content="">
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<link
href="https://fonts.googleapis.com/css2?family=IBM+Plex+Serif&family=Libre+Baskerville&family=Oswald:wght@600&family=Patrick+Hand&family=Roboto+Condensed&family=Yellowtail&display=swap"
rel="stylesheet">
</head>
<body>
<header>
<section>
<img class="logo" src="img/logo.png" alt="logo" />
<p class="cursive">Delicious</p>
<p class="catchphrase">THE BEST FOOD BLOG ON THE WEB</p>
</section>
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<main>
<h1>Chocolate Pizza</h1>
<p class="date">POSTED ON 15 DEC 2013 / DESSERTS</p>
<p class="print">PRINT</p>
<img class="print" src="img/print-icon.png" />
<img class="choco-pic" src="img/choco-pizza.png" />
</section>
<section class="instructions">
<p>For the fig-swirl: Melt butter over medium heat in a saucepan. Add brown sugar and stir to dissolve.
Halve
all of the figs and toss in the saucepan with water and lemon juice. Cook over medium heat, stirring
frequently, until you have a chunky-jammy mixture. Add salt with one or two stirs, set aside and let
cool
completely.</p><br>
<p>Ice Cream: In a small pot over medium heat, combine milkk, and granulated sugar until sugar is completely
dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and
wait
until the fig mixture is cooled.</p><br>
<p>Using an ice cream machine, pour the liquids into the frozen basin and process according to manufacturer
instructions, i.e., let spin and thicken for 20 minutes before adding mascarpone, fig jam mixture, and
the
nuts. Continue to process for +/- 10 minutes. Pour semi-frozen mixture into a pyrex dish or glass
tupperware. Freeze for at least two hours before serving. </p>
</section>
<section class="ingredients">
<img class="notepad" src="img/list-bg.png" />
<ul>
<div class="left-ingred-group"><br>
<li>1 1/2 cups milk</li>
<li>1/2 cup mascarpone</li>
<li>1/2 tsp pink salt</li>
<li>1 lb Black Mission Figs</li>
<li>1/2 cup brown sugar</li>
<li>2-4 tbsp water</li>
</div>
<div class="right-ingred-group">
<li>1 1/2 cups heavy cream</li>
<li>1/3 granulated sugar</li>
<li>2 egg yolks</li>
<li>1 lemon, juiced</li>
<li>2 tbsp butter</li>
<li>1 cup honey roasted pecans, roughly chopped</li>
</div>
</ul>
</section>
<section class="bottom">
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</p><br><br>
<img class="bottom-left" src="img/van-pic.png" />
<p class="bottom-left-name">Vanessa Stevenson</p><br><br>
<p class="bottom-left-info">Food enthusiast, photography fan. Add a pinch of raw foodism and that's </p><br>
<p>pretty much
who I am.</p>
<button class="bottom-right">SHARE RECIPE</button>
</section>
</main>
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<p class="footer-text">Delicious © 2013 - All Rights Reserved. <br>Proudly published with Ghost.</p>
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