Archive for the ‘Desserts’
September 10, 2007
By: Debbie Lee
Category: Desserts
No Comments →
| Yield Information |
| Yield: |
4 |
|
| Number of Portions: |
4 |
|
| Quantity |
Unit |
Ingredient |
| 3 |
|
vanilla beans |
|
| 200 |
milliliters |
milk |
|
| 375 |
milliliters |
Heavy cream |
|
| 8 |
large |
Eggs |
|
| 2.5 |
ounces |
Caster Sugar |
|
| 1 |
teaspoon |
Cocoa Powder Heaped |
|
| 3.5 |
ounces |
Good Quality Chocolate |
Bashed finely |
|
|
Extra Sugar for caramelizing |
|
| Run knife along the lenngth of the vinilla pods, scraping out the seeds and then chop up the pods. Put the seeds and pods into a thick bottomed pan with the milk and cream. Simmer slowly for 5 minutes for the flavour to infuse.In a bowl that will fit the top of the pan but not fall into the pan, whisk the egg yolks, sugar and cocoa powder for am inute, Still whisking, add the vinilla flavoured milk and cream and keep whisking untill well mixedAdd 1 inch of hot water to the dirty pan and bring to a simmer
Put the bowl over the top of the pan and cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon.
Strain the custard through a small sieve into a clean container. Discard the vanilla pods
Preheat the oven to 300 degrees
Put 4 ovenproof serving dishes in a high sided roasting tray. Divide the chocolate between them and shake flat,
Carefully divide the custard between the dishes, careful no to disturb the chocolate.
Fill the tray with water until it is half way up the sides of the dishes.
Cook in the preheated oven for around 30 - 45 minutes, or until slightly wobbly in the middle. Allow to cool
Sprinkle with some sugar and carmamelize with a blowtorch. |
September 10, 2007
By: Debbie Lee
Category: Desserts
No Comments →
| Quantity |
Unit |
Ingredient |
| 4 |
ounces |
cream cheese |
softened |
| 1/2 |
cup |
butter |
softened |
| 1 |
cup |
all-purpose flour |
|
| 8 |
ounces |
pecan half |
|
| 14 |
ounces |
carmels |
|
| 12 |
ounces |
chocolate chip |
|
|
|
Sprinkles or coloured sugar |
|
| Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough.Chill dough in refrigerator.Roll out and cut with a 2-inch round cookie cutter. Place cookies on ungreased cookie sheet and bake at 400° for 12 minutesRemove from oven, place a pecan half onto each circle.
Place an unwrapped caramel on top of each pecan.
Return cookies to oven and watch closely, baking just until caramels are melted. Using a buttered knife, slightly flatten caramels
Melt chocolate chips in a double boiler or microwave. Stir melted chocolate chips and spread on top of each melted caramel.
Top each cookie with sprinkles or coloured sugar. |
September 10, 2007
By: Debbie Lee
Category: Desserts
No Comments →
| Yield Information |
| Yield: |
1 |
|
| Number of Portions: |
12 |
|
| Quantity |
Unit |
Ingredient |
| 1 1/2 |
cups |
chocolate wafer cookie crumbs |
|
| 1/4 |
cup |
butter |
melted |
| 2 |
pouces |
unflavored gelatin(envelope) KNOX |
|
| 3/4 |
cup |
cold Water |
|
| 1 |
can |
cherry pie filling |
|
| 1/4 |
cup |
almond liqueur |
|
| 250 |
grams |
cream cheese |
softened |
| 1/3 |
cup |
granulated sugar |
|
| 1 |
cup |
sour cream |
|
| 1 |
|
whipping cream |
whipped |
| Garnish - Chocolate CurlsCombine wafer crumbs and butter in small bowl. Press into bottom of 9″ springform pan.
Sprinkle gelatine over water in a small saucepan. Stir over low heat until gelatine is completely disolved.
Add 1/4 cup of the gelatine mixture to the cherry pie filling, stir in 2 tsp almond liqueur
Pour cherry pie filling over the chocolate crust, refridgerate until set, about 30 minutes
Beat cream cheese and sugar in large bowl until light and fluffy. stir in sour cream. Add remaining gelatine mixture & remaining almond liqueur. Fold in Whipping cream
Spread over cherry base
Refridgerate until set, about 3 -4 hours or overnight.
Remove sides of pan and garnish with chocolate curls, if desired. |
