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Desserts : summer desserts
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Message 1 of 6 in Discussion

From:

ANNIE24447 (Original Message)

Sent: 2/27/2008 8:05 AM

Honey Mousse
Ingredients
1/2 cup Honey
3 eggs Beaten
2 Cups Heavy cream
Method
In a small saucepan or a double broiler, combine honey
& eggs over low heat, whisking untill the mixture is thick
& bubbling. Remove from the heat & cool at room temperature.
In a large bowl, beat the cream untill soft peaks form.
Slowly beat in the the honey mixture, continue beating
until well mixed & stiff peaks form. Serve chilled.

First Previous 2-6 of 6 Next Last

Message 2 of 6 in Discussion

From:

ANNIE24447

Sent: 2/27/2008 8:06 AM

Papaya Dessert
Papaya pulp, ripe - 2 cups
Salt - 1/2 tsp
Sugar - 1/2 cup or as desired
Vanilla - 1/2 tsp
Cornstarch / Cornflour - 7 tbsps
METHOD :
Remove milk of coconut so as to get 1 cup
Extract the pulp of papaya. Pass it through a sieve till
you get two cups.
Mix cornflour, sugar and salt in a little milk. Add this to papaya. Cook it over low flame, stirring constantly till it thickens.
Add coconut milk to it and cook for 5-10 minutes till you
get the consistency you want. Put into small serving bowls and refrigerate.

Low Fat PAPAYA Pudding
Ingredients
Papaya pulp 2 cups
Skim milk 1/2 cup
Sugar to taste.
Method:
Mix all three in a blender & chill & serve.

Message 3 of 6 in Discussion

From:

ANNIE24447

Sent: 2/27/2008 8:07 AM

Caramel Custard Pudding
Milk : 1 litre/ 4 cups (apprx)
Vanilla Essence : 1 teaspoon
Sugar : 10 - 15 tablespoons
Eggs : 4
Sugar (Caramelized) : 3-4 tablespoons
Milk Powder : 2 tablespoons
Vanilla Custard Powder : 1/2 teaspoon (optional)
---------------

NOTE : Don't add hot milk to eggs, it will curdle.
TIP: U may add one tin condensed milk (400 gms/14.10 ounces)

in the milk for a more creamier taste.
---------------
Boil the milk to almost 3/4 rs. quantity
Beat the eggs and keep aside. Let the milk cool.
Then add sugar, beaten eggs to the cooled milk slowly.
Keep stirring.
Add the milk powder and vanilla custard powder and
essence and mix well.
Take 3 tablespoons sugar in a container and caramelize it. Let it cool.
Then pour the mixture on the caramelized sugar ,
Sprinkle little cinnamon or nutmeg powder on top and
bake in oven till set for 40-50 minutes at 200oC/ 400 o F
or cook in cooker for 40-45 minutes on slow flame without the whistle.

Message 4 of 6 in Discussion

From:

ANNIE24447

Sent: 2/27/2008 8:08 AM

Plum tart
Ingredients
Sugar Dough[sweet dough tart crust]
290 gms/ 10.23 ounces Flour
1/3rd cup sugar
200 gms / 7.05 ounces unsalted butter, chilled, cut into pieces.
2 egg yolks.

Tart filling":
2 Tbsps unsalted butter
8 large ripe plums, halved, pitted, & cut into slices.
1/4th cup granulated sugar
1 Tbsp lemon juice.
1 tbsp cornstarch

Method as for basic dough:
In a food processor first blend the flour & sugar.
Then add the butter & blend. lightly whisk the egg yolks
& blend into the mixture. (Add 1-2 Tbsps of chilled water if required) Scrape the mixture, form into a ball & wrap into
a plastic wrap & chill in the refrigerator for at least 1 hour.
Remove the dough. On a lightly floured surface roll out the dough into a circle of 14 inches. The dough will be delicate. Use your fingers & transfer to a pie tart.
Lightly brush the edges with beaten egg white or milk.
lightly flour the surface with corn flour.
Prick with a fork lightly. Keep to bake for 10 mins at
350 o F./ 180 o C

In a large, heavy bottomed pan, saute the plums with the unsalted butter for 3-5 mins on low. Add the sugar & lemon juice. mix. Remove from heat. Add in a Tbsp of cornfour.
Bake for 30 mins. remove & sprinkle with powdered sugar.

Message 5 of 6 in Discussion

From:

ANNIE24447

Sent: 2/27/2008 8:10 AM

Pear Pie
Ingredients
Dough
Use same dough as sweet Dough Pie Crust (Basic recipe).

Half the quantity.
Prepare as per method given in Basic recipe.

Upper Layer
Peel 2-3 ripe but firm pears & chop it into small pieces.

Put 1/4th cup water & 2 Tbsps sugar & cook over slow flame in a heavy saucepan till slightly soft.
Remove off from the heat & add 1 Tbsp cornstarch to thicken it a little,

so that the water does not seep through the pie dough.
If using tinned pears, mash it a little & add constarch without cooking it. Add chopped nuts on top.
Bake at 350 o F/ 180 o C the pie crust for 10 mins. &

Then add the filling & bake for 30 more mins.

Message 6 of 6 in Discussion

From:

ANNIE24447

Sent: 5/11/2008 7:57 AM

Rhubarb Custard Tart.......

Pastry for single crust

Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened

Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained
Place Pie crust in a 9 inch tart pan with removable bottom or 9 inch glass pie pan.

Trim edge if necessary.

Place cookie sheet on middle oven rack in oven to preheat; heat to 375°.

In a small bowl, mix 1/2 c flour, brown sugar and oats.

With fork or pastry blender, cut in butter until crumbly; set aside.

In a large bowl, mix sugar and 3 tbsp flour.

Stir in whipping cream, preserves and egg yolk until well blended.

Stir in rhubarb.

Pour filling into crust lined pan.
Sprinkle topping evenly over filling.

Place tart on preheated cookie sheet in oven; bake 40-50 minutes or until filling bubbles

around edge and topping is deep golden brown.

Let stand 30 minutes before serving.

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