Archive for the ‘Dessert’ Category
5 eggs yolks
1/2 cup superfine sugar
2/3 cup Marsala or sweet sherry
Fresh friut or amaretti cookies, to serve (optional)
Procedures : Place the egg yolks in a large mixing bowl.
Add the superfine sugar to the egg yolks and beat well until the mixture is thick and very pale and has doubleed in volume.
Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water.
Add the Marsala or sherry to the egg yolk and sugar mixture and continue beating until the foam mixture becomes warm.
This process may take as long as 10 minutes.
Pour the mixture, which should be frothy and light, into 4 wine glasses.
Serve the zabaglione warm with fresh fruit or amaretti cookies if you wish
2 1/2 cups heavy cream
1 vanilla bean
Pared rind of lemon
4 eggs, beaten
2 egg, yolks
7/8 cup superfine sugar
Procedures : Place the cream in a heavy-based saucepan and heat gently, beating, add the vanilla bean, lemon rind, eggs, and egg yolks, and heat until the mixture reaches just below boiling point.
Reduce the heat and cook for 8-10 minutes beating the mixture continuously, until it has thickened.
Stir the sugar into the cream mixture and set aside to cool.
Strain the cream mixture through a fine strainer.
Slit open the vanilla bean, scoop out the tiny black seeds, and stir them into the cream.
Pour the mixture into a shallow freezing container with a lid and freeze overnight, until set.
Serve when required
1 tbsp butter
1/2 cup mixed dried fruit
1 1/8 cups ricotta cheese
3 egg yolks
1/4 cup superfine sugar
1 tsp cinnamon
Finely grated rind of 1 orange, plus extra to decorate
Creme fraiche to serve
Procedures : Lightly grease 4 mini ovenproof bowls or ramekin dishes with the butter
Put the dried fruit in a bowl and cover with warm water. Set aside to soak for 10 minutes.
Beat the ricotta cheese with the egg yolks in a bowl. Stir in the superfine sugar, cinnamon, and orange rind and mix well to combine.
Drain the dried fruit in a strainer set over a bowl. Mix the drained fruit with the ricotta cheese mixture.
Spoon the mixture into the bowls or ramekin dishes.
Bake in a preheated oven at 350 F for 15 minutes. The tops should be firm to the touch, but not brown.
Decorate the puddings with grated orange rind. Serve warm or chilled with a spoon of creme fraiche
6 firm-ripe bananas
6 tbsp brown sugar
6 tbsp butter or margarine, melted
1 1/2 tsp ground cinnamon
Vanilla ice cream or frozen yogurt
Flaked coconut, toasted
To toast, spread coconut on shallow pan and bake in 350 F oven 12-15 minutes or until lightly browned.
Procedures : Preheat grill. Peel bananas, reserving half of each banana skin. Slice each banana in half lengthwise. Place 2 banana halves on a banana skin half and center on a 12-inch piece of heavy-duty foil.
In a small bowl, combine sugar, butter and cinnamon. Spoon over bananas. Tightly wrap up bananas. Place foil pouches on grill rack and cook 10 minutes. Remove from grill. Open and remove bananas to serving bowls. Spoon cinnamon sauce from foil pouches over bananas.
Top with scoops of ice cream, chocolate syrup and toasted coconut
2 8 oz. pkg. Cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 tbsp brandy
12 ladyfingers, split
1/2 cup strong black coffee
1 cup cool whip
Procedures : Mix together cream cheese, sugar and vanilla, at medium speed with electric mixer until well blended. Add eggs one at a time into well blended. Blend in brandy.
Arrange lady fingers on bottom and sides of a 9 inch pie plate; drizzle with coffee. Pour cream cheese mixture until pie plate. Bake at 350 degrees for approximately 1 hour. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip topping before serving
2 eggs, separated
1/4 cup sugar
1/2 cup Mascarpone plus 2 tbsp
1/2 cup Cottage cheese plus 2 tbsp
1 tsp lemon zest or vanilla
1 cup coffee, very strong
2 tbsp liquor or almond extract
2 tbsp sugar
2 tsp cocoa powder
Procedures : Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture.
Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and ‘wet’ them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top.
Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder
Preparation – 10 minutes, Cooking time – 5 minutes
3/4 cup carton heavy cream
1 tbsp powdered sugar
2 tbsp orange liqueur
8 scoops vanilla ice cream
For the strawberry syrup:
3 cups fresh strawberries
juice of 1/2 lime
2 tbsp sugar
1 tsp arrowroot
Procedures : Begin by making the syrup: save 8 of the best strawberries, then halve the remainder and place in a small pan with the lime juice and sugar. Cook for a few minutes until softened and pulpy.
Push through a fine sieve and return to the pan. Dissolve the arrowroot in a little water and stir the paste into the strawberry mixture. Gently bring to a boil, stirring until slightly thickened then remove from the heat and allow to cool.
Whisk together the heavy cream, powdered sugar and liqueur until it forms soft peaks.
Cut the reserved strawberries into halves or quarters. Place 2 scoops of ice cream in 4 sundae glasses and swirl over the cream, scattering in the strawberries as you go.
Drizzle over the cooled syrup and serve for a classic.
Preparation – 15 minutes, Cooking time – 15 minutes
2 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tbsp salt
2 tbsp sugar
4 tbsp butter, melted
1 cup milk
4 eggs, beaten
Procedures : Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar and make a well in the center.
Stir in the butter, milk, eggs, and 1/2 cup water to make a smooth, thick batter.
Heat the oil in the pan and drop in small spoonfuls of the mixture; cook for 5 minutes until brown and cooked through.
Drain on paper towels, then dust liberally with sugar and serve
Preparation – 5 minutes, Cooking time – 5 minutes
2 cups milk
2 large pinches of saffron
1 3/4 cups evaporated milk
6 tbsp sugar
Procedures : Place all the ingredients in a pan and heat gently, stirring until the sugar dissolves. Remove from the heat and allow to cool. Pour into individual molds and freeze for at least 2 hours until solid.
Turn the kulfi out to serving plates and top each with a sliver of gold or silver leaf and serve