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| | From:  ANNIE24447 (Original Message) | Sent: 8/22/2007 2:35 AM |
Coffee Nut Icecream Bombe
Ingredients
395g can NESTLÉ Sweetened Condensed Milk
600ml cream
250 g toasted mixed nuts, chopped
1 Tbsp vanilla essence
1/4 cup NESCAFÉ Blend 43
1 Tbsp warm water
2 Tbsp NESTLÉ Cooking Chocolate, grated
Preparation Time: 60 minutes
Serves: 8
Method
Line a 4 cup (1 Litre) capacity bowl with plastic wrap.
Combine NESTLÉ Sweetened Condensed Milk and
cream in bowl of an electric mixer, beat until thick
and creamy, set aside 1/3 of mixture.
Add nuts and vanilla to remaining mixture,
spread over base and sides of bowl,
reserving 1/4 cup of mixture.
Combine NESCAFÉ BLEND 43 Instant Coffee and water,
stir to dissolve, add to reserved plain mixture.
Spoon into bowl, top with remaining nut mixture.
Sprinkle with NESTLÉ Cooking Chocolate,
cover with plastic wrap, freeze until firm.
To unmould, dip bowl quickly in hot water,
turn out onto serving plate. |
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Classic Lemon Charlotte Russe
18 unfilled ladyfingers, split
1 envelope unflavored gelatine
1/2 cups freshly squeezed lemon juice
4 eggs, separated
1/4 tsp. salt
1 Sunkist® lemon grated peel
1 cup heavy cream or whipping cream, whipped
1 cup sugar
Line bottom and sides of 8- or 9 x 3-inch springform
pan with ladyfingers.
Soften gelatine in lemon juice.
On top of double boiler, with electric mixer,
beat egg yolks well with 1/2 cup of sugar, and salt.
Gradually beat in gelatine mixture.
Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
Pour into large bowl; add lemon peel.
Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally (or chill over ice cubes in a
larger bowl, stirring frequently, about 15 minutes).
In heavy 2-to-3-quart saucepan, stir together egg whites
and remaining 1/2 cup of sugar. Over very low heat,
with electric mixer, beat egg whites until soft peaks form
(or beat in bowl or double boiler over simmering water).
Remove from heat and cool slightly.
Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
Spoon into ladyfinger-lined pan. Chill for 3 hours or overnight.
Carefully remove sides of springform pan.
Garnish with lemon cartwheel slices and fresh mint leaves,if desired.
Makes 12 servings |
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Now here is the Chelsea Sugar recipe
that most people use.
Pavlova
6 egg whites, room temperature
2 cups Chelsea Caster Sugar[fine sugar]
1 teaspoon vanilla essence
1 teaspoon malt vinegar[or white .]
2 teaspoons cornflour [good quality]
300ml cream, whipped [ I would use that much again.]
4 �?6 kiwifruit, peeled and sliced for decoration:
/passionfruit pulp /peaches drained /or any tropical fruit too.
Mint sprigs to garnish
Preheat oven to 110ºC.
In a large metal, porcelain or glass bowl (not plastic]
beat egg whites until soft peaks form.
Gradually, a teaspoon at a time, add the sugar.
The mixture should be getting glossy,
thick and shiny with each addition and the whole sugar
adding process should take at least 10 minutes.
Beat in essence, vinegar and cornflour.
Spoon mixture out into a plate sized mound
on a baking paper covered tray.
Bake for approximately 1½ hours
until dry and crisp and lifts easily off the baking paper.
Cool on a wire rack.
To serve, place flat side up on a serving plate,
pile with whipped cream and spread with
sliced kiwifruit and garnish with mint sprigs.
Serves 8 �?10
Tips:
*Egg whites - successful meringues/pavlova
When stiffly beaten,
egg whites will expand to six times their unwhipped volume.
*But they will not whip up if even a spec of yolk is included
or if the bowl or utensils used for whipping have
any oil or fat on them.
*Never use a plastic bowl when whipping egg whites,
you will never get the volume you require. *A trick to make it go further is to put a piece of
cotton around the middle and pull it tightly until
it meets both hands again. then you have two
-hopefully identical sizes - and lots of whipped cream
and fruit on top with chocolate sauce or passionfruit
topping too . makes for two different desserts .
*But if you want a "terrific gateaux type" do the
same again but add the one onto the other
and layer it carefully.toppings are your own
choice so you don't have to spare the whipped
cream .. as I add all sorts to mine and they are
always different each time .
Everyone thinks I have got more than I have
with the split layers .
So you can eat to your hearts content .
I used my own passionfruit pulp saved from my vine
each year, or kiwifruit pulp or even whole sliced in rounds
[skin off please]
Annie
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Emily's Famous Tiramisu
A restaurant style tiramisu .
Ingredients:
LADYFINGERS
5 eggs, separated
3/4 cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup confectioners' sugar for dusting
SYRUP
1 cup white sugar
1 cup boiling water
1/2 cup strong brewed coffee
1/4 cup rum
FILLING
1 (8 ounce) container mascarpone cheese
2 cups confectioners' sugar
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream
TOPPING
2 (1 ounce) squares semisweet chocolate, grated
1/8 cup confectioners' sugar for dusting
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Line baking sheets with parchment paper.
In a medium bowl, whip egg yolks and 1/4 cup of sugar
with an electric mixer until thick and pale.
In a separate bowl, whip egg whites (with clean beaters)
to soft peaks. Gradually sprinkle in the remaining
1/2 cup sugar while whipping to medium stiff peaks.
Fold the egg yolk mixture into the egg whites.
Gently fold in the flour and 1 teaspoon vanilla.
The batter should be thick and pale yellow.
Trace two 9 inch circles onto the parchment paper
using a cake pan as a guide. Spread or pipe batter
to completely fill inside the lines of the circles.
Batter should be about 1/2 inch tall.
Load the remaining batter into a pastry bag fitted with
a half inch tip or hole. Draw parallel lines onto another
piece of parchment that are 3 inches apart.
Pipe the batter back and forth just between the lines in
a compressed S motion, until you run out of batter.
This is the part that wraps around the outside of the cake.
(It helps to have it in one piece, you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth,
scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream.
Whip with an electric mixer until soft peaks form.
Stop whipping when the mixture shows the first sign of graininess.
To assemble, line the sides of a 9-inch springform pan
with parchment or waxed paper.
Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered.
Brush generously with syrup.
Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on
top of the filling. Soak the second ladyfinger round with
syrup until it cannot take any more.
Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.
Prep Time: 45 Minutes Cook Time: 20 Minutes
Ready In: 5 Hours
Servings Per Recipe: 12 |
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Easy Tiramasu
INGREDIENTS:
6 egg yolks
100 g white sugar
20 ml vanilla extract
505 g mascarpone cheese
48 ladyfingers
710 ml brewed coffee
10 g unsweetened cocoa powder DIRECTIONS:
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
Dip ladyfingers briefly in coffee and arrange 12 of them
in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers.
Repeat with remaining cookies and mascarpone.
Cover and chill 1 hour. Sprinkle with cocoa just
before serving.
[ 12 servings] |
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Apple Meringue:
Fill a pie dish with apple puree.
Beat 3 egg whites until stiff and
add 3/4 cup castor sugar,a tsp. at a time.
beating after each addition.
Add a few drops of vanilla .spread over the puree ,
bake in slow oven[300 f]
for 30 - 45 mins. or until the meringue is crisp ontop
but still soft inside.
Sprinkle with slivers of almonds or nuts and serve. A large amount of whpped cream on the side is delicious too. |
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Lemon Cheese Pudding:
1 tbsp butter;
1/2 c. sugar;
2 tbsps flour ;
1/4 tsp salt.;
rind + juice of one lemon;
1 c. milk ;
2 eggs;
Cream butter and sugar , add flour, salt,
lemon rind and juice. then milk and egg yolks.
Lastly fold in stiffly beaten egg whites ;
Pour in pie dish and bake 40 mins.
Stand dish in pan of hot water to cook in oven
@325F or 165oC . |
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Microwave Sponge Pudding & Lemon Curd.
Sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard or lemon curd .
Ingredients
1/4 cup butter
1/4 cup white sugar
1/2 cup self-rising flour
1 egg, beaten
2 tablespoons milk
Directions
In a medium bowl, cream together the butter
and sugar until smooth. Mix in the egg and milk
gradually, so as not to curdle the butter.
Sift in the flour, and fold in gently. Transfer to
a 1 pint microwave-safe bowl.
Cover, and cook for 3 1/2 minutes on full powder,
or until the pudding appears set when gently jiggled,
and the top is sticky. Serve hot. Lemon Curd:
With the added attraction of being quick and easy to
make.Particularly useful when entertaining and short
on time. Makes 2 cups; Ready in 16 Min .
Ingredients:
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
Directions
In a microwave-safe bowl, whisk together the sugar
and eggs until smooth. Stir in lemon juice, lemon zest
and butter.Cook in microwave for one minute intervals, stirring after each minute until mixture is thick enough
to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars.
Store for up to three weeks in the refrigerator.
Tip:If you over cook mixture a little, or forget to stir,
you can pass mixture through a fine sieve to remove
the bits of cooked egg. |
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Chocolate Mud Cake
Ingredients 1 tablespoons fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup Chelsea White or Raw Sugar
1/2 cup cocoa
2 eggs For the Chocolate Ganache icing
400g dark chocolate, broken into pieces
1 cup cream Method Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray. Mix the lemon juice with the milk and set aside for it to sour the milk. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients. Add the eggs to the cooled chocolate mixture, whisking to incorporate the mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing. For the Icing
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt. Serves 10-12 |
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OREO & Fudge Ice Cream Cake
Prep Time:10 min
Total Time:4 hr 10 min
Makes:12 servings
1/2 cup hot fudge ice cream topping,warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
& Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl.
Add 1 cup of the whipped topping; stir with wire whisk until well blended.
Add dry pudding mix; stir 2 min. or until well blended.
Gently stir in chopped cookies; set aside. ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-
long piece of foil;
top with half of the whipped topping mixture. Repeat layers.
Top with remaining 4 ice cream sandwiches.
Frost top and sides of dessert with remaining whipped topping.
Bring up foil sides. Double fold top and ends to loosely seal packet. FREEZE at least 4 hours before serving. Store leftover dessert in freezer.
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![]() | | Easy Peasy Pudding 'n' Pie
Ingredients
MAKES 6 SERVINGS
4 eggs
1 cup Chelsea white sugar
120g butter melted
2 teaspoons grated lemon rind
3/4 cup coconut
3/4 cup (120g) ground almonds
juice 1 lemon
juice 1 orange
1/2 cup flour
250g sour cream
Method Preheat oven to 180°C. Grease a 20cm pie dish. Blend all ingredients in a food processor. Pour into the pie dish and place in oven. Cook for 35 minutes or until golden and set.
Serve sprinkled with icing sugar. Serve warm with cream and lemon curd - see page 46 - (for a fancy occasion) or cold (for a picnic or school lunches). You can replace sour cream with milk or yoghurt, or leave out ground almonds and add more coconut. Add essences, passionfruit pulp, cocoa - whatever you have in stock. | | | | | | ![]() | | Pastry Chill your pastry once made, to set the butter and cook it from cold to stop it rising.
To remove cooked pastry tarts from the tin, twist slightly once cooled and they should pop out easily and intact. | | | | |
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Peaches and Cream......re posted for CanadianShe_Wolf�?/P> 3/4 cup flour
1 large can sliced peaches
3 oz. cream cheese
1/2 tsp salt
1/2 cup sugar
3 tbsp margarine
3 tbsp peach juice
1/2 cup milk
1 tsp baking powder
1 small pkg. vanilla pudding ( not instant)
1 egg
Drain peaches, reserving juice. Combine all ingredients except peaches,sugar, cream cheese, and juice. Beat for 3 minutes: pour into greased 10
inch pie plate. Place peaches over batter. Combine cream cheese, sugar,
and peach juice in small bowl and beat until smooth. Pour over peaches and sprinkle with 1 tbsp of sugar combined with 1/2 teaspoon of cinnamon. Bake at 350 for 30-35 minutes. If there are leftovers, store in
refrigerator. Annies remarks : can't see why there would be any leftovers .CSW. |
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CRÈME BRULEE
9 egg yolks
3/4 C. sugar plus 6 tsp.
1 qt. Heavy cream
1/2 tsp. Jardin du Soleil Culinary Lavender*, ground in mortar and pestle or spice grinder
1/4 C. chopped semi sweet chocolate Preheat oven to 325 degrees.
In a large bowl, whisk together egg yolks and 3/4 C. sugar until pale yellow
and thick.Pour cream into medium saucepan over low heat.
Bring cream to barely a simmer. Remove from heat and add to yolks,
a little at a time to temper and blend the mixture without cooking yolks, whisking often.
Divide custard into 6 ramekins or individual sized tart pans,
about 3/4 full each. Place in a 9 X 13 baking dish filled with water
to cover each ramekin halfway up the sides.
Bake in middle rack of oven 20 minutes.
Remove from oven and divide lavender and chocolate evenly among
the ramekins, swirl into each partially set custard with a butter knife
and return to oven for an additional 20 to 25 minutes, until lightly
brown and set in center.
Remove from oven and let sit on rack in baking dish until room
temperature, about half an hour.
Remove ramekins from water bath and transfer to refrigerator
for at least 2 hours.Before serving, sprinkle 1 tsp. of sugar on each ramekin.
Using kitchen torch held 2 inches from top, brown sugar on top of each
Crème Brulee, forming a hard caramel crust.
Let sit 2-5 minutes before serving.
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