Archive for the 'International Classic Desserts' Category

14
May
10

Chocolate Profiteroles

This mouth watering dessert is served in cafes throughout France. Sometimes the profiteroles are filled with whipped cream instead of ice cream, but they are always drizzled with chocolate sauce.

This recipe serves 4-6

Ingredients:

275g or 10 oz plain chocolate

750ml or 1 and 1/4 pints or 3 cups vanilla ice cream

For the profiteroles:

110g or 3 and 1/4 0z or 3/4 cup plain flour

1.5ml or 1/4tsp salt

pinch of freshly greated nutmeg

75g or 3oz or 6tbsp unsalted butter, cut into 6 pieces

3 eggs

Here’s how:

1. Preheat the oven to 200degrees centigrade or 400 degrees F or Gas 6 and butter a baking sheet.

2. To make the profiteroles, sift together the flour, salt and nutmeg. In a medium saucepan, bring the butter and 174ml or 6floz or 3/4 cup of water to the boil. Remove from the heat and add the dry ingredients all at once. Beat with a wooden spoon for about 1 minutes until well blended and the mixture starts to pull away from the sides of the pan, then set the pan over low heat and cook the mixture for about 2 minutes, beating contantly. Remove from the heat.

3. Beat one egg in a small bowl and set aside. Add the remaining eggs, one at a time, to the flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny; it should fall slowly when dropped from a spoon.

4. Using a tablespoon, drop the dough on the baking sheet in 12 mounds. Bake for 25-30 minutes until the pastry is well risen and browned. Turn off the oven and leave the puffs to cool with the oven door open.

5. To make the sauce, place the chocolate and 120ml or 4floz or 1/2 cup of warm water in a double boiler or in a bowl over a pan of hot water and melt, stirring occasoinally.

6. Split the profiteroles in half and put a small scoop of ice cream in each. Arrange on a serving platter. Pour the sauce over the top and serve at once.

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14
May
10

How To Make Fudge Sauce

If you’re not counting calories this is a very delicious treat.

 

What you need are:

 

150ml or ¼ pint or two 3rds cup double cream

50g or 2oz or 4tbsp butter

50g or 2oz or ¼ cup granulated sugar

175g or 6oz plain chocolate

30ml or 2tbsp brandy

 

Here’s how:

1. Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.

2. Break the chocolate into the cream. Stir until it is melted and thoroughly combined.

3. Stir in the brandy a little at a time, then cool to room temperature.

4. For the White Chocolate and Orange Sauce, heat the cream and butter with the sugar and orange rind in the top of a double boiler, until dissolved. Then follow the recipe to the end, but using white chocolate and orange liqueur instead.

5. For the Coffee Chocolate Fudge, follow the recipe, using light brown sugar and coffee liqueur or rum. Stir in the coffee essence at the end.

6. Serve the sauce over cream-filled profiteroles, and serve any thatwasn’t used separately.

 

There are variations to this recipe:

White Chocolate and Orange Sauce

40g or ½ oz or 3tbsp caster sugar, to replace granulated sugar

finely grated rind of 1 orange

175g or 6oz white chocolate, to replace plain chocolate

30ml or 2tbsp liqueur, to replace brandy

 

Coffee Chocolate Fudge:

50g or 2oz or ¼ cup light brown sugar to replace granulated sugar

30ml or 2tbsp coffee liqueur or dark rum, to replace brandy

15ml or 1tbsp coffee essence

 

 

22
Apr
09

Care for desserts?

Summer is here definitely…with the hot and humid days, it would be so nice and healthy for us to take as much fruits as we can to replenish the fluids that goes out of our body. Here are some refreshing desserts from DEL MONTE KITCHENOMICS which your family could enjoy.

Fruited Leche Flan

CARAMEL:

¾ cup sugar

3 tablespoons water

FLAN:

4 pieces eggs, lightly beaten

½ cup evaporated milk

½ cup sweetened condensed milk

2 tablespoons sugar

1 can (439 grams) DEL MONTE Fiesta Fruit Cocktail

PROCEDURE:

Caramel: Cook sugar and water over medium heat until sugar is caramelized. Pour into molds (1/2 cup capacity). Set aside.

Flan: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepared molds half full. Spread 2 tablespoons of Del Monte Fiesta Fruit Cocktail on each mold. Cover with foil and steam for 40 minutes. Cool, and then chill. Unmold and serve. Makes 8 servings.

 

Here is another dessert recipe also from Del Monte Kitchenomics.

INGREDIENTS:

300 grams fresh ubod with soft part, diced

1 can (850 grams) Del Monte Fiesta Fruit Cocktail, drained (reserve the syrup)

½ cup all-purpose cream

1 tablespoon sweetened condensed milk

PROCEDURE:

Boil 1 cup water with 1 teaspoon iodized fine salt and fruit cocktail syrup. Blanch ubod for 3 minutes (ubod should still be crunchy), then drain. Combine until ready to serve. Makes 12 servings.

03
Mar
08

American Spiced Pumpkin Pie

american pumpkinamerican pumpkin

Ingredients:
Serves 4-6

175 grams plain flour
Pinch of salt
75 grams unsalted butter
1-tablespoon caster sugar
450 grams peeled fresh pumpkin, cubed
115 grams soft light brown sugar
¼ teaspoon salt
¼ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground ginger
2 eggs lightly beaten
½ cup double cream
Whipped cream, to serve

Procedure:

1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
2. Stir in the suger, add about 30 to 45 ml of water, and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for one hour.
3. Preheat the oven to 200ºC or 400ºF or Gas 6 with a baking sheet inside. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
4. Roll out the pastry quite thinly and use to line a 24cm of 9-½ inch (measured across the top) x 2.5cm or 1 inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
5. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each. Brush the edge of the pastry with water and tick the leaves all around the edge. Chill.
6. In a large bowl, mix the pumpkin puree, sugar, salt, spices, eggs and cream and our into the prepared pastry case. Smooth the top with a knife.
7. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180ºC or 350ºF or Gas 4 and cook for a further 30 minutes, or until the filling is set and the pastry is golden. Serve the pie with a generous dollop of whipped cream.

Recipe taken from Ultimate Desserts Cookbook 

*image courtesy of http://www.iskcon.net.au

02
Mar
08

Apple pie

photo of apple pieDelicious on its own, or with topped with double cream or vanilla ice cream.

Ingredients:

900 grams tart cooking apples (green apples)
2 tablespoons plain flour
90 grams sugar
25 ml fresh lemon juice
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp salt
4 tablespoons butter, diced

For the pastry:
225 grams plain flour
1 tsp salt
75 grams cold butter, cut into pieces
50 grams cold lard, cut into pieces

Procedure:
1. For the pastry, sift the flour and salt into a bowl.
2. Add the butter and lard and cut in with a pastry blender or rub between your fingertips until the mixture resembles coarse crumbs. With a fork, stir in just enough iced water to bind the dough (60 to 120ml or 4 to 8 tablespoons).
3. Gather into balls, wrap in greaseproof paper and chill for 20 minutes.
4. On a lightly floured surface, roll out dough ball to 3mm or 1/8 inch thick. Transfer to a 23 cm or 9 inch pie tin and trim the edge. Place a baking sheet in the center of the oven and preheat to 220ºC, 425ºF, or Gas 7.
5. Peel, core and slice the apples into a bowl, Toss with the flour, sugar, lemon juice, spices and salt. Spoon into the pie shell and dot with butter.
6. Roll out the remaining dough. Place on top of the pie and trim to leave a 2cm or ¾ inch overhang. Fold the overhang under the bottom dough and press to seal. Crimp the edge.
7. Roll out the scraps, cut out leaf shapes, and roll balls for the holly decoration. Arrange on top of the pie. Cut stem vents.
8. Bake for 10 minutes. Reduce the heat to 180ºC or 350ºF or Gas 4 and bake until golden, 40 to 45 minutes more. If the pie browns too quickly, protect with foil.

This recipe is from Ultimate Desserts Cookbook

*image courtesy of commons.wikimedia.org

02
Mar
08

Apple Brown Betty


INTERNATIONAL CLASSIC DESSERTS

APPLE BROWN BETTY

Ingredients:
Serves 6

50 grams fresh breadcrumbs
50 grams light brown sugar, firmly packed
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp grated nutmeg
4 tablespoons butter
900 grams tart-sweet apples
Juice of one lemon
50 grams finely chopped walnuts

Procedure:

1. Preheat the grill. Spread the breadcrumbs on a baking sheet and toast under the grill until golden, stirring so they color evenly. Set aside.
2. Preheat the oven to 190ºC or 375ºF or Gas 5. Butter a 4 pint quart baking dish. Set aside.
3. Mix the sugar with spices. Cut the butter into pea-size pieces. Set aside.
4. Peel, core and cut the apples. Toss immediately with the lemon juice to prevent the apple from turning brown.
5. Sprinkle about 2 and ½ tablespoons of breadcrumbs over the bottom of the prepared dish. Cover with a third of the apple slices and sprinkle with a third of the sugar-spice mixture. Add another layer of breadcrumbs and dot with a third of the butter. Repeat the layers two more times, ending with a layer of breadcrumbs. Sprinkle with the nuts, and dot with remaining butter.
6. Bake until the apples are tender and the top is golden brown, 35 to 40 minutes. Serve warm or cold.

From The Ultimate Desserts Cookbook

*image courtesy of www,jupiterimages.com

01
Mar
08

Classic Cheesecake

CLASSIC CHEESECAKE

You can decorate this with fruit and serve it with cream. It tastes delicious just as it is, though.

Ingredients:
Serves 8

25 grams biscuit crumbs or graham crackers
900 grams cream cheese
250 grams caster sugar
Grated rind of one lemon
45 ml of fresh lemon juice
5 ml vanilla essence
4 pieces eggs, at room temperature

Procedure:

1. Preheat the oven to 160ºC. Grease a 23 cm or 9 inch springform cake tin. Place on a round foil 13 cm or 5 inch larger than the diameter of the pan. Press it up the sides to seal tightly.
2. Sprinkle the crumbs on the base of the pan. Press to form an even layer.
3. With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind, juice, and vanilla essence, and beat until blended, Beat in the eggs, one at a time. Beat just enough to blend thoroughly.
4. Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come 2.5 cm or 1 inch up the side of the tin.
5. Bake until the top of the cake is golden brown, about 1-1/2 hours. Let cool in the tin.
6. Run knife round the edge to loosen, and then remove the rim of the tin, Chill for at least 4 hours before serving.

Got this recipe from my favorite book–The Ultimate Desserts Cookbook

*image courtesy of franklin.thefuntimesguide.com




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