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Dessert
Recipes
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In a medium-sized saucepan bring the cream, vanilla stick,
sugar and lemon peel to a boil over medium heat. Stir constantly. In 1-2
tablespoons water, soften the gelatin and heat until the gelatin is
dissolved. (If using gelatin sheets, follow the directions on the
package.) Add a little of the hot cream to the dissolved gelatin and
then add the gelatin to the hot cream, stirring constantly. Strain the
hot mixture through a sieve and pour into four ramekins which have been
rinsed with cold water first. Cover the ramekins with plastic covering
and place in the refrigerator for at least 3 hours. Chop the apricots
and over medium heat cook them in the orange juice and honey. Remove the
mixture from the burner and add the white wine. Let the mixture cool.
Add more honey to the apricot mixture if desired. The apricot coullis
may be put through a blender if you wish to have a thick, creamy coullis.
Remove the panne cotta from the ramekins by placing them up-side-down
on a small dessert plate and pour some of the apricot coullis around the
dessert. Decorate with fresh berries in season for added flavor and
color. |
 | Panne Cotta
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(Serves 4)
2 Cups (2 dl / 16 fl oz / 500 ml) whipping cream
1 vanilla stick or essence of vanilla
2 oz (50 g) sugar
1 thin piece of lemon peel
1 Tbsp gelatin (3 gelatin sheets)
Apricot Coullis
2 oz (50 g) dried apricots
1/2 cup (1 dl / 4 fl oz / 125 ml) fresh orange juice
1 Tbsp good honey
1/2 cup (1 dl / 125 ml / 4 fl oz) sweet white wine such as a Muscat
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Caramel
If almonds are not blanched do so by dropping them in boiling water for 3-4 minutes or until you can remove
the skin easily. Chop the almonds quite fine. In a saucepan over medium-high heat cook the water and
sugar until it is is a golden brown. Add the chopped almonds. Line a cookie sheet with baking paper and
pour the almond mixture onto the baking paper. when the caramel is cooled, take a rolling pin and crush
the caramel into small pieces.
Soufflé
Place the gelatin dissolve in a little cold water and heat until dissolved. Beat the eggs and powdered sugar until
a light lemon yellow. Put a little of the egg mixture into the gelatin and then mix the entire gelatin into the
egg mixture (this helps distribute the gelatin better). Add rum and most of the the crushed caramel - leave
a little for decoration. Whip the cream and gently fold into the caramel mixture. Place the
soufflé in the refrigerator for several hours until set.
Serve with a little whipped cream on top and sprinkle a little of the crushed caramel over the
soufflé. |
| Caramel Souffle |
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(Serves 4)
Caramel:
2 oz (50 g) almonds (ca. 1/2 cup / 1 dl)
3 oz (100 g) sugar (ca. 3/4 cup / 1-1/4 dl) sugar
1 cup (8 fl oz / 250 ml or 2 dl) water
Souffle
1 Tbsp (4 sheets) gelatin
3 eggs
1 Tbsp powdered (confectioner¹s) sugar
3 Tbsp rum
1 cup (8 fl oz / 250 ml or 1/4 liter) whipping cream
Topping:
Whipped cream and crushed caramel
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Peel the apples if you wish, remove the core and cut
them into thick slices.
In a heavy skillet melt the sugar over medium heat. When it starts to brown
lightly, add the sugar. When the sugar
and butter are nicely mixed and lightly brown (when you add the butter, the mixture may foam and bubble
slightly).
Add the apples and cook them until they are caramelized (a light brown color). Place the apple mixture into a pie
plate or tin and pour the following batter over them.
Batter
Preheat oven 350 degrees F (180 degrees C).
In a large bowl, mix all the dry ingredients together. Beat the eggs then add the
oil, vanilla extract, cognac
and beat again. Continue to beat while adding the
milk a little at a time and then add to the flour - mix until quite smooth. Pour the mixture over the apples
and place in a preheated oven (see above) for 25 minutes or until the flan is set.
If you wish, you may sprinkle a little more sugar and cognac over the flan and place under the grill for a few
minutes until the top is golden brown and caramalized. Serve with cold marscarpone cream
(below).
Marscarpone cream:
Take a small container of marscarpone (ca. 8 oz / 225 g) and mix it will a little powdered sugar (to your taste), a
little vanilla extract (or almond extract) , 1-2 tsp grated lemon peel and mix until
creamy. Serve cold with the
apple tart (apple crepeau).
If you want to try something easier or lighter, try the following coffee recipe. |
| Caramelized
Apples with Marscarpone Cream
(Apple Crepeau) |
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2-3 medium sized apples
3 Tablespoons sugar
3 Tablespoons butter
a dash of nutmeg
a dash of cinnamon
Batter
4 cups (1 liter) warm milk
13 oz (400 g) flour (about 3-1/4 cups)
6 medium-sized eggs
1/2 cup (4 oz / 125 ml) cognac or similar alcohol
1 Tbsp vegetable oil (peanut or grape oil)
1/8 tsp vanilla extract (1 tsp vanilla sugar)
3-1/2 oz (100 g) sugar (about 1/2 cup)
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Melt
the butter in a medium-sized saucepan over medium heat but do not let it get
brown. Add the nuts and brown them for about 2 minutes. Break the
chocolate into small pieces, reduce the heat and add to the nut mixture. Melt
the
chocolate stirring constantly.
Remove the saucepan from the heat and add the raisins and corn
flakes. Cover
a cookie sheet with baking paper and with two teaspoons, drop enough
mixture to make 25 cookies. Flatten them a little if necessary. Place the
cookies in the
refrigerator or a cool place for about one hour until the cookies are firm and
set.
Note: The cookies will keep in the refrigerator for about three days if
they are covered or placed in an airtight container.
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| Chocolate
Crunchies
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(makes about 25)
1 oz (30 g) butter
2 oz (60 g) coarsely chopped hazel nuts
2 oz (60 g) coarsely chopped almonds
6-1/2 oz (200 g) milk chocolate
2 oz ( 60 g) raisins
1 oz - about 3/4 cups (30 g) lightly crushed corn flakes
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In
a large bowl, mix the flour and salt. Beat the eggs and milk
together and add a little at a time to the flour, stirring vigorously.
Add the cream or sour cream and then the melted butter. Stir
well. Let the pancake mixture rest for 30 minutes in the refrigerator.
Meantime make the orange syrup. Peel the oranges and remove the
skin from the orange segments by cutting along the inner part of the
orange, and with the tip of the knife, loosen the orange skin and pull
off. Place the orange segments, sugar and butter in a small
saucepan and bring to a boil, reduce heat and simmer gently for about 12
minutes. Turn off the heat and leave the saucepan on the
burner.
To make the pancakes, stir the pancake mixture
vigorously. Take a small
skillet - 6 inches /14 cm - or a crepe pan (if you have one).
Over medium heat, warm the pan. Add a little butter to the
pan (for the first pancake) and heat the pan until quite warm. Pour
about 1/4 cup into the pan and taking the handle of the pan, lift the
pan and let the pancake mixture swirl around until the bottom of the pan
is coated. Let the pancake cook for about 1-1/2 minutes. With a
long spatula, gently run it around the outer edge of the pancake to
loosen it and flip the pancake over. Cook for 1-1/2 minutes on the
other side. The pancake should be a light golden brown. Place
the pancake on a large plate and keep warm in the oven while you
continue to make the rest of the pancakes. This will get easier as
you continue making the pancakes. Keep piling the pancakes on top
of each other . You might cover them with a piece of foil so they
don¹t dry out.
Dust the top layer of the pancakes and a little around the outside of
the plate and cut into wedges when serving. Serve with the orange syrup
and scoop of vanilla ice cream.
Note: You can place a little of the orange syrup and orange
segments between the pancakes as you stack them or wait to serve the
syrup at the end.
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Makes about 16 crepes (pancakes)
1-1/2 cups (6 oz / 180 g) flour
1/2 tsp salt
1 Cup (8 fl oz / 250 ml) milk
4 eggs
1-1/2 cups (12 fl oz / 375 ml)thick cream or sour cream
2 oz (60 g) melted butter
A little butter for frying
Orange Syrup
3 oranges (ca. 23 oz / 700 g)
1/2 cup(4 fl oz / 125 ml) orange juice
1-1/4 cup (ca. 10 oz / 275 - 300 g) sugar
2-1/2 oz (75 g) butter
Accompaniment: Vanilla ice cream
Heat oven to 125 degrees F (75 degrees C)
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Beat eggs; beat in sugar, vanilla and margarine until
creamy.
Add flour, baking powder and salt. Stir in nuts. Spread in greased 13x9x2-inch (32x22x5 cm)
pan. Bake at 350 degrees F
(180 degrees C) for 25-30 minutes or until top is light brown. Cool 10-15
minutes. Cut into squares.
By
Chef, Richard Lipton
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Butter
Nut Chewies
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1/2 cup (4 oz / 120 g) melted margarine
2 eggs
2 cups ((12 oz ( 360) light brown sugar, firmly packed
1 teaspoon vanilla
1-1/2 cups (6 oz / 180 g) flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (4 oz / 120 g) nuts, chopped
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Soak the raisins in the rum for 20 minutes. Drain and sprinkle
a little flour over them. Reserve the rum and set aside.
Cream together the butter and sugar until light and
fluffy. Beat in the eggs, one at a time.
Sift the flour and baking powder and fold into the cake mixture. Add the rum raisins and lemon rind.
Grease and flour a bread tin and pour the mixture into
it. Bake for 20 minutes at 400 F (200 C), reduce heat and continue baking
for 25 minutes at 350 F (180 C), reduce heat further to 300 F (150 C) for another 15
minutes.
Cool the cake in the tin for at east 30 minutes before turning onto a wire cake rack to finish
cooling. Serve plain, or with whipped
cream or a little vanilla ice cream. |
| Plum Cake |
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1 cup (6 oz / 185 g) raisins
8 oz (240 g) butter
1-1/2 cups (8 oz / 240 g) sugar
5 eggs
2 cups (8 oz / 240 g) plain flour
2 tsp baking powder (double action best)
Grated rind of 1 lemon
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Cut the top and bottom off of the
pineapple, then cut away
the peel. Cut the pineapple in half, remove the core and slice each half into several slices (ca. 8-12 slices in
all).
In a medium-sized saucepan, bring the orange juice, Sambal Oelek and brown sugar to a boil until the sugar
is dissolved. Add the vanilla essence.
Place the pineapple slices in an oven-proof casserole
dish, pour the orange mixture over the pineapple slices
and sprinkle a little more brown sugar over the fruit. Bake the pineapple at 450 degrees F (225 degrees C)
for 15 minutes. Serve immediately with a small scoop of vanilla ice cream. Decorate the ice cream with a sprig
of fresh mint.
*Sambal Oelek is an Indonesian mixture which can be bought in most oriental grocery shops or specialty shops.
If you cannot find this spice mixture, use a little lemon juice or a drop of Tabasco sauce. |
| Baked Pineapple |
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(Serves 4)
1 fresh, ripe pineapple
juice of a large orange (ca. 1/2 cup / 1 dl)
Dash or two of vanilla essence
1/4 tsp Sambal Oelek*
2 oz (ca. 50 g) brown sugar
Sprig of fresh mint
Vanilla ice cream |
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