Dessert

8th September
2012
written by Nibblish

I went through a few bizarre food phases as a child, a memorable one of which was an obsession with cold rice pudding. I remember sometimes eating the full tub for dinner while watching TV on Sunday night! Here is a deliciously comforting and easy to make rice pudding using coconut for a fragrant twist!

Ingredients: (serves 4)

100g short grain rice
1 vanilla bean, cut open
1/2 cup caster sugar
400ml coconut milk
200ml milk
Salt
A few strawberries, washed and sliced

Instructions:

1. Rinse the rice, place in a saucepan with sugar, vanilla bean, coconut milk and regular milk and bring to the boil.

2. Reduce heat to very low and simmer for 1 hour, stirring occasionally to prevent it from sticking. Remove and discard the vanilla bean, season with a pinch of salt to bring the sweetness out and set aside to cool before placing it in the fridge.

3. Serve the coconut rice at room temperature topped with fresh strawberries or shavings of fresh mango and a few sprinkles of shredded coconut.

It’s also the perfect gluten-free dessert for your next dinner party! Make sure you use short-grain rice when making rice pudding so that the texture of the grain will stays soft when cool, which is better for a creamier result!

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20th July
2012
written by Nibblish

This is a variation of a Quatre-quart, which is a traditional French cake from the region of Brittany. It translates to “four-quarters”, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter, and 1/4 eggs. My mum’s personal twist was to add apples to it, probably to make it a bit healthier as she used to make it most weekends for us growing up…served with a glass of milk, this cake is pure comfort food and an instant burst of childhood memories!

Ingredients:
4 large eggs
250g butter, softened
250g or 1 1/4 cups granulated sugar
250g or 1 3/4 cups flour, sifted
1 tablespoon vanilla essence
4 apples, peeled, cored & sliced
1 tbsp baking soda
1 pinch of salt

Ingredients

1) Preheat oven to 180 degrees. Separate the egg whites from the yolks into two bowls.

2) Whisk the egg yolks with sugar in a large bowl until pale and thick. Add the butter, vanilla essence, baking powder beating continuously. Gradually add flour and continue mixing until the mixture is smooth.

3) Beat egg whites with a pinch of salt until firm peaks form. Gently, fold stiffed egg whites into the batter.

4) Arrange some of the apple slices in neat circles on the bottom of a non stick cake pan. Chop the remaining apple slices and mix in the batter.

5) Pour batter over the apple slices and cook for an hour or until pick inserted in center comes out clean. Make sure you check as it can sometimes take a little it longer with the apples added to the mixture.


You can also try a more classic “Quatre quart” recipe, skipping the apples and replacing the vanilla essence with lemon juice.

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1st May
2011
written by Nibblish

The first time I had Pavlova, or even heard of it as a matter of fact, was 3 years ago as I was celebrating my first Australian Christmas. And I have to say, good on ya Aussies! It may be dead simple, but it’s bloody tasty!

Ingredients: (serves 6)

5 eggwhites
1 tsp cream of tartar
1 tsp cornstach
1 1/3 cups caster sugar
1 tsp vanilla extract
1 cup thickened cream
3-4 kiwis, peeled and sliced
2 bananas, peeled and sliced
100g fresh or frozen raspberries
1/2 small bunch of fresh mint (to serve)

Instructions:

1. Preheat oven to 200°C. Whisk the egg-whites with cream of tartar in a large bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until fully dissolved and the mixture looks thick and glossy. Finish the last spoon of sugar with the cornstarch. Fold in the vanilla extract.

pavolva

2. Draw one large 24cm or 6 small circles on a sheet of baking paper and place it on a baking tray. Spoon meringue onto the circle on the baking paper and shape it into a circle, using the pencil mark as a guide.

3. Reduce oven to 100°C and bake for 90 minutes or until dry and crisp. Turn off the oven, open the door slightly and let the pavlova cool completely to avoid it to sink during cooling. In the meantime, whip the cream until thick and rich.

4. Slide pavlova onto a serving plate, cover with cream, top with sliced fruit and a sprig of mint. Serve.

I like to make little individual pavlovas instead of a large one because it tends to be a bit crispier and also looks really elegant on the plates. You can prepare the meringue base a couple days ahead and store it in an airtight container and put it together in 5 minutes just before serving!

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18th April
2011
written by Nibblish

This Donna Hay inspired pudding looks absolutely gorgeous, yet it’s so easy to make you will really struggle to mess it up! ;0) The only trick is to start on the jelly early to give it enough time to set.

Ingredients: (4 serves)

1 raspberry jelly sachet
100g fresh raspberries
4 macarons (store bought)
1 cup (250ml) thickened cream
1 tbsp vanilla extract
3 tbsp sugar
Coconut flakes to serve (optional)

Donna hay Trifle Ingredients

instructions:

1. Make the raspberry jelly according to the packet’s instructions. Arrange 4-5 raspberries in the bottom of each of the 4 serving glasses and pour over the raspberry jelly. Place in the fridge to set for at least 4-5 hours.

Trifle Donna Hay jelly

2. To assemble, place a macaron in each glass on the jelly. Whisk the thickened cream with the sugar and vanilla until it holds peaks and layer over the macaron. Top up with a couple of fresh raspberries and a sprinkle of coconut flakes. You’re done!

Donna hay Macaron Trifle recipe

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14th April
2011
written by Nibblish

Ice-cream hidden in a crispy choux pastry ball, covered in chocolate sauce. Can you think of anything better, seriously?

Chocolate Profiteroles with vanilla ice-cream and Chocolate sauce

Instructions

Vanilla Ice-cream
25g unsalted butter
3/4 cup water
3/4 cup flour
3 eggs
1 pinch of salt
100g chocolate
1 cup heavy cream
1 tsp vanilla extract
1 pinch of salt

Instructions

1.Pre-heat the oven to 200 degrees. Bring butter, water and 1 pinch of salt to boil, stirring well until the butter is melted.

2. Pour the flour all at once in the butter mixture and use a wooden spoon to beat until well combined and until it forms a ball. Set aside for 5 minutes to cool slightly.

3. Whisk in the eggs, but one at a time until well combined.

4. Cover a large tray with baking paper. Transfer the mixture to a pastry bag and pipe the profiteroles onto the baking tray. If you don’t have a pastry bag, use a ziplock bag and cut off the corner.

5. Bake for 25 minutes or until the profiteroles are puffed and golden. Try not to open the oven until it’s cooked or your pastry may run rise as desired.

6. Remove from oven and turn the oven off. Using a skewer or a small knife, prick each profiterole once and return the to the oven for 15 minutes to dry out.

7. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

8. To assemble the profiteroles, halve each choux horizontally, fill with a ball of ice-cream. Place 3 on each plate, over some whipped cream and drizzle generously with chocolate sauce.

The same choux pastry recipe can be used for eclairs.

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14th April
2011
written by Nibblish

Kids absolutely love ice-cream sandwiches, and so do most grown up men! Why don’t you try this out next time to make a batch of cookies?

Chocolate cookies, ice-cream sandwich recipe

Ingredients:

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g Chocolate chips
Vanilla Ice-cream

Instructions:

1. Make chocolate cookies according the recipe instructions, but replace the macadamia nuts for chocolate chips and use a round mould to shape the dough before baking to ensure all cookies are identical.

chocolate cookie recipe

2. Fill the round mould with Ice cream using a spatula to form a layer of the same size as the cookies. Place it between two cookies and return it back to the freezer!

I usually store them in individual freezing bags for up to a few weeks!

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3rd April
2011
written by Nibblish

This deliciously rich and creamy chocolate mousse will please everyone, from chocolate fanatic friends to kids! While really easy to prepare, the layers and chocolate shavings will make it look more special than the more classic uniform version.

Ingredients: (4 serves)

1 cup thickened cream
100g dark chocolate
100g white chocolate
4 large eggs (or 5 small), separated
1/3 cup caster sugar
1 pinch salt
small handful dark chocolate shavings

Instructions:

1. Whisk cream in a medium bowl until firm peaks form.

2. Melt the dark chocolate in a saucepan over medium heat, season with a pinch of salt, whisk in 2 egg yolks and fold in half of the whipped cream.

3. Repeat with white chocolate, but melting it in a splash of warm cream on very low heat to avoid caramelising it. Whisk in the egg yolks and fold in the remaining whipped cream.

4. Whisk the egg whites in a mxing bowl until soft peaks form and gradually add the sugar the mixture is thick and glossy. Fold half the egg white mixture into dark chocolate mixture until just combined. Fold the remaining egg white mixture into the white chocolate mixture until just combined.

5. Once fully cooled down, spoon the dark chocolate mixture among four glasses, top with the white chocolate mixture and sprinkle dark chocolate shavings on top. Place in fridge for 3 hours or until set.

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14th March
2011
written by Nibblish

Poire belle Hélène is a French dessert made from pears poached in sugar syrup and served with vanilla ice and chocolate sauce. It was created around 1850 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.

Poached Pear Ice-Cream with chocolate sauce

Ingredients (serves 2)

2 pears
2 cups water
4tbsp honey
2tbsp cinnamon
75g chocolate
1 pinch salt
1 splash cognac (optional)
Vanilla Ice-cream
Whipped cream

Poached Pear Ice-cream

Instructions:

1. Bring some water to the simmer in a large saucepan, enough to cover the pears. Stir in the honey and cinnamon. In the meantime, peel off the pears but leave the stalks intact for decorative purposes. Place them upright in a deep pan and cook for 20-30 min or until tender. Let them cool down in the syrup.

2. To make the chocolate sauce, heat the chocolate pieces gently until the chocolate has melted. Mix in a pinch of salt and a splash of cognac if you wish!

3. Place 2 or 3 scoops of ice cream in each bowl.

4. Place the poached pear quarters on top or beside the ice cream and drizzle with warm chocolate sauce.

5. Garnish with Crème Chantilly.

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14th March
2011
written by Nibblish

A Chocolate Liegeois is the ultimate indulgence for any chocolate addict. Its the perfect combination of chocolate ice-cream, chocolate sauce and whipped cream! It’s usually served in a tall glass and is a real classic in most French restaurants.

Ingredients:
Vanilla Ice-cream
Chocolate ice-cream
50ml Whipped cream
100g dark chocolate
1 pinch of salt
100ml cream
1 splash cognac (optional)

Chocolate liegeoise Ice-cream, chocolate Sunday ice-cream, French ice cream

Instructions:

1. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac and mix well.

2. Scoop 2 scoops of chocolate ice-cream and 1 scoop of vanilla ice cream in each glass.

3. Cover with chocolate sauce, whipped cream and drizzle a little more chocolate sauce on top!

You can also change the chocolate flavour for coffee, simply using coffee ice-cream and covering it with a shot of sweetened coffee!

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14th March
2011
written by Nibblish

Warm flambee bananas on a crepe with vanilla ice cream, chocolate and caramel sauces make one very decadent treat!

Ingredients: (serves 2)
1 large egg
1/4 cup plain flour
2/3 cup milk
Oil or butter, for greasing pan
2 bananas
1 splash of cognac
50g chocolate
200ml cream
1 pinch of salt
Vanilla ice-cream
Whipped cream

Instructions

1. Lightly whisk eggs in a medium bowl. Add the flour gradually and then the milk and whisk until the mixture is smooth.

2. Heat oil or butter into a large non stick pan. Pour some batter into the pan and quickly swirl the pan to produce a crepe and cook until the underside is lightly browned. Flip crepe and cook the other side until it has begun to colour. Remove cooked crepe from pan and place crepe on a plate. Repeat with the rest of the batter.

3. Heat a bit more oil or butter in the pan. Peel and halve the bananas horizontally and saute for a couple of minutes. Add cognac and allow to heat and ignite until the alcohol has burnt off.

4. To prepare the chocolate sauce, break the chocolate into rough pieces and melt it in a pan. Pour half of the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

5. For the caramel sauce, stir in the sugar in a separate pot and cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. Remove from the heat and stir in the rest of the cream until nice and smooth.

6. To serve, place a crepe on a plate and top with whipped cream, ice-cream and banana flambe. Drizzle with chocolate and caramel sauce. Et Voila!

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