Tuesday, March 30, 2010

Black Forest Mousse


100 g dark good chocolate, melted
1 egg yolk
100 ml fresh cream, whip
5 g gelatine, dissolve by following the instructions on the packet
1 tbsp brandy (optional)
5 chocolate chip biscuits, finely crushed
pitted cherries or raspberries


Garnish:
Whipped cream
Ganache :
50 g dark chocolate
1 dl fresh cream
1 tbsp butter
2 tbsp cocoa powder

Chocolate spirals (or other garnish as you like)
Cherries or rasperries
Instruction:

1.Press crushed biscuits into the 4-5 rings.Cover evenly with berries.If they are bit too sour for your taste,sprinkle over some icing sugar.
2.Beat the egg yolk in double boiler until frothy and begins to thicken. Continue beating until the egg yolk is warm to the touch. Remove from the heat.
3.Pour prepared gelatine in as a thin steady stream,whisking all the time.
4.Pour in melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
5.Fold in whipped cream, blend well. Add brandy (if using), blend well.
6.Pour mousse into the rings, on crushed biscuit. Let it set and cool in refrigerator.
7.Prior to serving, carefully remove the rings and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).

Strawberry Bavarois


Cake base:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder

Strawberry mousse:
150 gr fresh strawberry
80 gr sugar
50 gr cornflour
3 egg yolks
500 ml milk
2 tbsp gelatin powder
200 ml fresh cream, whipped until thick
1 tsp vanilla extract

Garnish:
Whipped cream
Fresh strawberry, thinly sliced

Chocolate

Base:

1.Whisk the egg whites with 1/3 of the sugar until stiff.
2.Whisk egg yolks with 2/3 of sugar until pale yellow & doubled.
3.Add egg yolks gently to the egg whites,just only turning around a bit.Also add sifted flower+baking powder mix,don't over mix!
4.Pour the batter on to the prepared baking tray & bake in the preheated oven at 225C ca 10-15 min or until stick comes out clean.Cool.

Mousse:
1.Clean strawberries from the stems, process in a blender with 1 tbsp sugar until smooth.
2.Mix cornflour with egg yolks and 4 tbsp milk until well blended.
3.Heat the remaining milk with sugar and vanilla. Stir in cornflour mix. Continue stirring until thick and boiling. Let cool. Stir in strawberry puree, mix well. Set aside.
4.Prepare the gelatin by following the instructions on the packet.
5.Stir gelatin into custard mix, blend well. Fold in whipped cream, mix well.

Finishing:
1.Cut the cake using your cake ring, put the cake at the bottom of the ring (cut 2 cake base for each ring). Arrange some strawberry slices on the cake base in upright position.
2.Pour in strawberry mousse onto the cake base (it’s easier using piping bag). Put another cake base on the mousse. Top the cake with whipped cream, garnish with fresh strawberry.
3.Refrigerate for 1-2 hours.

Sunday, March 28, 2010

Sundried Tomato Bread



425 g Strong White Bread Flour
1 tsp Salt
40 g Parmesan cheese freshly grated
50 g sundried tomatoes chopped and drained from oil
3 tbsp sundried tomato paste
2 tbsp oregano or rosemary plus a few extra sprigs, finely chopped
7 g dry yeast or 25 g fresh yeast
325 grams water warmed
Fresh rosemary several
Method

1.If using dry yeast:Put the flour, salt, Parmesan cheese, sundried tomatoes and paste into a large bowl. Add the chopped herbs and dry yeast, then pour in the warm water.
If using fresh yeast,then mix yeast with 1 tsp of sugar until melted.Add everything to the warm water,then at last yeast mixture.
2.Mix together with your hands until the mixture combines to make a rough dough ball.
3.Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
4.Shape into a 23cm (9inch) round. Put into a greased 23cm (9inch) round tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.
5.Cover loosely with cling flim. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
6.Preheat the oven to 220C/ fan 200C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200C/ fan 180C/ gas.
7.Bake the bread for 35 minutes until golden

Tiramisu


Ingredients:
250g mascarpone
1 tsp vanilla extract
3 tbsp Marsala, brandy or Tia Maria
150ml strong coffee or espresso, cooled to room temperature
150ml fresh cream
4 tbsp icing sugar
16 sponge fingers
Frozen bar of 70% of chocolate bar
Cocoa powder, to dust
Method:
1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix

2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits

3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.

4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

Raisins & Cinnamon Bread Plait




500 g good flour
100 g butter
30 g fresh yeast
1 dl sugar
0,5 tsp salt
¼ tsp cardamom
1 egg
3 dl water
150 g raisins
3/4 tsp cinnamon
Bring 150 ml of water to boil,put it into the big bowl,add 50 g butter & stir around until melted.
Mix yeast with 1tbsp of sugar until it is melted.
Add the rest of the water,egg,salt,0,75 dl sugar,cardamom,flour.Mix in yeast mixture.Turn everything around with wooden spoon,add raisins.
Knead the dough until it comes off the bowl & is smooth & elastic.Cover the bowl with cling film & place onto the warm place until its doubled in size(ca35-40min).
Roll the dough out,brush over with 50 g melted butter,sprinkle over 0,25 dl sugar & cinnamon.You can of course always put more of this stuff if you really like..
Roll the dough up like Swiss roll,flatten it up a little,cut it into 3 stripes,make a plait.
Place the ready plait on to the prepared baking tray,cover with clean towel,leave for ca 30 min.Brush it with egg & bake in the preheated oven at 200-220C for ca 30 min or until golden brown & inserted stick comes out clean.
After taking it out of the oven let it cool under the towel.Serve on the same day,when fresh..

Thursday, March 11, 2010

Raisins Cheesecake


Base:
2 eggs
2 tbsp flour
2 tbsp sugar

Filling:
600 g soft cheese
200 g sugar
150 g butter
100 g flour
50 g raisins
4 eggs

Topping:
200 g chocolate
75 g butter


Prepare 26cm round cake tin.Bake the base 7 min in 200C oven.
For filling mix butter & sugar until creamy,add egg yolks one at a time.If the mixture is nice & fluffy,add soft cheese,raisins & at last the flour.Whisk the egg whites & carefully combine with the rest of the ingredients.
Pour the filling over the base & bake in the oven at 170C for 50-60 min.Cool.
For the topping melt the butter,add chopped chocolate,stir until smooth.cover the cake.

Tuesday, March 2, 2010

Hot chocolate fondant


This dessert is easy to make and can even be prepared the day before and then baked when you are ready to serve.

Ingredients
125g butter, plus extra for greasing
20g of cocoa powder
200g dark chocolate
2 eggs, plus 2 yolks
25g plain flour, plus extra for dusting

For the orange compote:
1 large orange, peeled and segmented
2 tsp sugar
100ml white wine
1 tsp cornflour, mixed into a paste with a little water
OR Plum compote:
4 plums,halved,stoned
2 tbsp sugar
juice of 1 orange
grand marnier
OR tinned Cherries

To make hot chocolate fondant :
1. Preheat the oven to 180°C, gas mark 4. Evenly brush four pudding moulds with butter and then coat the buttered moulds with cocoa powder, tapping off any excess. Transfer the prepared moulds to a baking sheet.

2. Place the chocolate and butter in a bain-marie, making sure the bowl does not touch the surface of the water, stir until melted and smooth. Take the bowl off the pan to allow the chocolate to cool slightly.

3. Place the eggs, yolks and sugar in a large mixing bowl. Using an electric whisk, beat on high until thick, pale and fluffy and has doubled in volume. Add the cooled chocolate mixture into the eggs and sugar and finally fold in the flour.

4. Divide the mixture equally between the prepared pudding moulds and fill so each is ¾ full. Place in the oven for 12 minutes, until the puddings rise and their surface breaks slightly. The centre of the fondant should still be liquid once cooked. Meanwhile make your compote.

5. For the orange compote, heat the orange in a frying pan, stir in the caster sugar and cook gently until the mixture starts to sizzle. Add the wine and cornflour paste and cook until the compote has reduced by half.
OR For plum compote ,place plums cut side down on to the frying pan.Sprinkle sugar over & fry until browned,turn around,add orange juice & saute until juice is reduced by half.

6. Remove the fondants from the oven and use a sharp knife to cut around the edges of each pudding mould to release. Invert onto plates and carefully remove the moulds.
Serve immediately with the orange compote,plum compote or just with tinned cherries.
Or with a spoonful of vanilla icecream...

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