This is another recipe from taste.com.au - they say that it was the winner of their 5th birthday celebration. It sounds like a yummy mix, given that I've recently got into chai flavouring. However, I'm not big on making icecream, so am thinking of just mixing some chai flavouring into vanilla icecream, and making the pudding separate.
Ingredients:
Ice cream:
1 cup whole milk
150g caster sugar
2 cinnamon sticks
6 cardamom pods
6 cloves
4 dried black peppercorns
1 thumb-sized piece fresh ginger
2 cups cream
6 egg yolks
2 tablespoons loose leaf black tea
Pudding:
100g dark chocolate, chopped
50g butter
2 eggs
1 egg yolk
50g caster sugar
1 teaspoon ground cardamom
1/8 cup plain flour
Method:
1. For the ice-cream, put the milk and 150g sugar in a saucepan. Add cinnamon, cardamom pods, cloves, peppercorns, and ginger and bring the mixture to a boil. Reduce the heat and simmer for 2 to 3 minutes until the sugar is dissolved.
2. In a jug, mix the cream and 6 egg yolks together. Add this to the milk mixture and stir constantly until the mixture thickens.
3. Add the tea, turn off the heat, cover saucepan and allow to infuse for about 20 minutes. Strain, chill the mixture in the fridge, and once cool, pour into an ice-cream maker and freeze according to the ice-cream maker's instructions.
4. For the puddings, grease two 200ml metal pudding moulds. Preheat oven to 180 degrees.
5. Melt chocolate and butter in a bowl. In a separate bowl, beat the eggs and 1 egg yolk with 50g sugar with an electric beater until thick.
6. Add the chocolate mixture to the beaten eggs and fold in the flour and the ground cardamom. Pour mixture into moulds and bake for 12-15 minutes, until the top feels firm but the middle is still soft. Allow to cool in moulds for 2 minutes before turning out. Serve with the ice-cream
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, February 28, 2012
Thursday, February 16, 2012
Pillow Cheesecake with Salted Butter Caramel Sauce
This sounds absolutely divine - the chef of this recipe can be found here. All the annotations in the recipe are her's - I've left them there because they sound quite helpful!
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It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
250 gr. butter, very cold, cubed small
85 gr. sugar
300 gr. flour
25 gr. cacao powder
Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.
Cheesecake Batter:
2 pounds cream cheese, softened
1 stick butter (115 gr), softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 Tb. cornstarch, sifted
zest of one lemon
Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.
Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.
Salted Butter Caramel Sauce, adapted from Guillemette:
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!
-----------------------------
It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
250 gr. butter, very cold, cubed small
85 gr. sugar
300 gr. flour
25 gr. cacao powder
Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.
Cheesecake Batter:
2 pounds cream cheese, softened
1 stick butter (115 gr), softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 Tb. cornstarch, sifted
zest of one lemon
Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.
Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.
Salted Butter Caramel Sauce, adapted from Guillemette:
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!
Sunday, February 12, 2012
Healthy Chocolate Pudding
I'm quite intrigued the sound of this one - simple and healthy, and with avocado for dessert. I'll have to give it a go, and feed it to the family without telling them what's in it...
Ingredients:
2 avocados
1 banana
½ cup unsweetened cocoa powder
½ cup dates, pitted, soaked in water for a few hours, and drained
1 tsp pure vanilla extract
Method:
Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. Transfer to a bowl or individual serving bowls and chill several hours before serving.
Ingredients:
2 avocados
1 banana
½ cup unsweetened cocoa powder
½ cup dates, pitted, soaked in water for a few hours, and drained
1 tsp pure vanilla extract
Method:
Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. Transfer to a bowl or individual serving bowls and chill several hours before serving.
Wednesday, February 1, 2012
No Bake Nutella Cheesecake
It's got Nutella in the title... it's gotta be good, right?!
Ingredients:
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
Method:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Ingredients:
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
Method:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Saturday, September 3, 2011
Caramel Crusted Rhubarb Pudding
This is yet another recipe from the Low Cost cooking class - it's absolutely delicious, and could easily be made with any other fruit you happen to have - adding some apples to the rhubarb, or making it with apples and berries would be nice, I think.
Ingredients:
4 cups diced rhubarb
Crust
¾ cup flour
1 tsp baking powder
½ cup rolled oats
¾ cup sugar
100g melted butter
Topping
¾ cup brown sugar
1 Tbsp cornflour
¼ cup boiling water
Method:
Place rhubarb in ovenproof dish. Sprinkle crust mixture over rhubarb. Spoon topping mixture over and pour boiling water over top. Do not stir. Bake at 180ºC for 30 minutes until crusty and caramelised.
Ingredients:
4 cups diced rhubarb
Crust
¾ cup flour
1 tsp baking powder
½ cup rolled oats
¾ cup sugar
100g melted butter
Topping
¾ cup brown sugar
1 Tbsp cornflour
¼ cup boiling water
Method:
Place rhubarb in ovenproof dish. Sprinkle crust mixture over rhubarb. Spoon topping mixture over and pour boiling water over top. Do not stir. Bake at 180ºC for 30 minutes until crusty and caramelised.
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