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Desserts, Desserts and more Desserts... ;)
These are great served topped with a dollop of Madagascan vanilla flavoured whipped cream and a dusting of cocoa powder.
Preparation 10 minutes
Cooking 5 minutes
100 g plain chocolate
250 g carton of marscarpone cheese about 2 tablespoons sifted icing sugar
Vanilla essence to taste
Biscotti to serve
1. Melt the chocolate in the microwave or in a heatproof bowl set over a pan of simmering water. This is called a double boiler. Quickly beat in the mascarpone and enough icing sugar and vanilla essence to taste. Spoon into small cups and chill for at least 10 minutes until cool and set. Serve with the biscotti to dip.
Butterscotch Whip in a Whirl
This dessert is a fantastic idea for instant indulgence. It could also be turned into a delicious ice cream sundae with a couple of scoops of vanilla ice cream and a layer of your favourite crumbled chocolate biscuits.
Preparation 10 minutes
300 mL double cream
300 mL carton fresh custard
150 mL toffee sauce
one small chocolate flake crumbled
1. Whip the cream and custard in a bowl until soft peaks have formed. Fold in the toffee sauce and divide between cocktail glasses. Sprinkle over the crumble chocolate flake and either serve at once or chill until needed.
Iced mixed fruit platter with passion fruit cream
I like to leave the skin on when dipping fruit for this dessert so that they are easier to hold when you dip them in the cream.
6 tablespoons crème fraîche
6 tablespoons Greek yoghurt
Finely grated rind and juice of half a small orange
About 2 tablespoons sifted icing sugar
2 ripe peaches or nectarines
A bunch of red or green seedless grapes
4 ripe figs
Plenty of crushed ice to serve
1. Cut the passionfruit in half and scoop the pulp into a bowl. Add the crème fraîche, yoghurt, orange rind and juice and enough icing sugar to taste. Beat until well combined and spoon into 27 balls.
2. Cut the fruit into bite-size pieces. Have a large, round serving tray or plate with lots of fresh ice and nestle a bowl of the passionfruit cream at each end. Arrange the prepared fruit of attractively over the ice and serve immediately.
Baked bananas with Greek yoghurt
If you like, this can be cooked on the barbecue for about 15 minutes after the first heat has died down.
Preparation 5 minutes
Cooking 25 minutes
4 large right bananas, left unpeeled
8 tablespoons Greek yoghurt
About 2 tablespoons Demerara sugar
1. Pre-heat the oven to 200 degrees Celsius/gas mark six. Arrange the bananas on a baking sheet and bake for about 20 to 25 minutes until the skins are completely blackened but haven't split.
2. Place the bananas in individual dishes and split on the middle. Add a dollop of Greek yoghurt to each one, then sprinkle over the sugar to taste. Serve at once.
Griddled bananas with Toffee sauce
Make sure your griddle pan is spotlessly clean for this recipe, and , if possible, use tongs to turn the bananas.
Preparation 5 minutes
Cooking 15 minutes
25 g unsalted butter
4 ripe bananas
For the toffee sauce
50 g salted butter
50 g brown sugar
2 tablespoons golden syrup
2 tablespoons double cream
vanilla ice cream
1. Heat a griddle pan until searing hot. Melt the butter in a small pan or in the microwave. Peel the banana and brush with butter all over. Arrange on the griddle pan, reduce the heat a little and cook for 4-5 minutes on each side until cooked thoroughly and lightly charred.
2. Meanwhile, make the toffee sauce. Place the butter in a pan with the sugar and syrup. Bring to boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 3 minutes until thickened. Stir in the cream and allow to bubble down, then remove from the heat. Serve the bananas drizzled with toffee sauce and a scoop of vanilla ice cream.
Be careful not to let the custard boil, or it will curdle.
Preparation 25 minutes
Cooking 20 minutes
600 mL of milk
6 egg yolks
4 tablespoons caster sugar
A few drops of vanilla extract
4 over ripe bananas
1. Pour the milk into a small pan and bring to a gentle simmer. Meanwhile, place the egg yolks in a bowl with the sugar and whisk until light and fluffy. Whisk in the milk and Add vanilla extract to taste. Rinse the pan and pour in the custard. Cook over a low heat for about 10 minutes, stirring until the mixture thickens and coats the back of the spoon.
2. Peel the bananas, cut into thin slices and stir into the custard. Leave for five minutes to allow the flavours to combine. Reheat gently, then serve with a swirl of strawberry jam on top
Look below for...
Today's star recipe... It may not be easier or more versatile than the other desserts; however, it may taste much better! :)
White chocolate crème brûlée
A classic twist on the classic, french recipe...
Preparation 8 hours
Cooking 55 minutes
2 cups whipping cream
4 ounces white chocolate
1 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar, divided
1/2 (14-oz.) can whole-berry cranberry sauce
1. Preheat oven to 300°. Combine 1/2 cup cream and chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate is melted. Remove from heat. Stir in vanilla and remaining 1 1/2 cups cream.
2. Whisk together egg yolks and 1/4 cup sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.
3. Spoon 1 1/2 Tbsp. cranberry sauce into each of 6 (4-oz.) ramekins. Pour cream mixture into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.
4. Bake at 300° for 45 to 55 minutes or until edges are set. Cool custards in pan on a wire rack 25 minutes. Remove ramekins from water; cover and chill 8 hours.
5. Preheat broiler with oven rack 5 inches from heat. Sprinkle remaining sugar over ramekins. Fill a large roasting pan or 15- x 10-inch jelly-roll pan with ice; arrange ramekins in pan.
6. Broil 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Garnish, if desired.
Test Kitchen Tip: Filling the roasting pan with ice before broiling keeps the custards cool while caramelizing the tops.
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