Tag Archives for dessert
Gourmet Traveller23. July 2014
Found this site today that has loads and loads of flipping delicious looking recipes on it.They are even categorised, so if you are in the mood for say, dumplings or potatoes, vanilla flavoured things, Japanese, pasta or say, cheesecake doughnuts with salted caramel, then you’re all sorted. You just click into the different sections and off you go.
Speaking of cheesecake doughnuts with salted caramel, I will literally pay someone cash-money to make these sons-of-bitches for me and then bring them to my house – you will also be expected to feed them to me, a thank you.
Anyway, if you’re stumped for what to make for supper or more importantly dessert, check this site out, I seriously doubt you’re going to regret it.
White chocolate cheesecake get in my face NOW. Ok.14. February 2014
Yesterday I made a white chocolate cheesecake for my dad’s birthday. It’s a fridge cheesecake so it was pretty damn easy to mix up and it tasted pretty damn good too. It’s sweet and smooth and quite decadent, but it goes down a treat, especially with a little bit of tartness offered up by some raspberries, in fact strawberries would of been good too.
Here is the simple recipe, so happy cheesecaking, happy birthday dad (he’s the tall, indie looking one with the mean ass sideburns) for yesterday and happy Valentine’s Day for today guys xx
Oh I have also posted some pictures of all the cupcakes I made this morning for Valentines Day. They’re all at Wolves, if you need some pink sweet stuff to charm the pants off someone today – we have Oreo cupcakes, Cinnabon cupcakes and red velvet cupcakes…
- 250g philadelphia cream cheese
- 250g mascarpone cheese
- 250ml double cream
- 2 x 300g white chocolate bar
- 250g biscuits, I used Tennis biscuits
- Few knobs of butter
- A topping for your choice, I used raspberries
- Crush the biscuits either by hand or in a food processor. Then melt your butter and add it to the crushed biscuits until they bind nicely together to form a solid base. You don’t want to use too much butter otherwise the base will become too soft, I used about 110 grams.
- Pour the biscuit/butter mixture into a springform cake tin or a serving dish, either is fine. Pat the crumbs down with your hand until they are nice and flat and form an even base. Leave to set in the fridge for about 30 minutes.
- Begin melting your chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
- Mix the philadelphia and mascarpone cheese together with a whisk or a handheld mixer (it’s better if both cheeses are at room temp). Add the double cream, I stirred these ingredients together because I was afraid the cream would curdle, it said no whipping on the packaging.
- Once all mixed, add your melted chocolate and stir until nicely combined. The mixture at first might seem a bit ‘curdled’ but just carrying on stirring, it smooths out pretty quickly.
- Pour the mixture over the cooled and set biscuit base and return to the fridge to set for as long as possible. I had mine in the fridge for a couple of hours. I popped the raspberries on just before I served it.
Come and get them xx
I have been wanting to try out this specific recipe for a while now and yesterday I was presented with the perfect opportunity to whip out the bananas and get this thing made. It is a bit of a time consuming pie to make because you have to wait for things like the custard and the base to cool and that takes a while, but it’s worth it in the end. This banana cream, chocolate, custard extravagancer went down a treat last night at a friend’s house. I’ll definitely be making it again, but next time I’ll change 2 things and they are 1. I’m going to make the crust a bit thinner, it was a bit thick for my liking and 2. I’m going to bake the crust for a little less time, I found it to be a little to hard.
This recipe calls for you to make the custard from scratch, but I must warn you, it’s flipping delicious so try not eat half of it before it goes into the actual pie and by pie, I don’t mean your pie-hole.
The original recipe for this pie can be found here, I substituted cardamon for cinnamon because I didn’t have any, but it came out nicely anyway.
Banana Cream Pie with Dark Chocolate Ganache & Vanilla Custard
2 cups graham cracker crumbs
3 tablespoons sugar
113 grams oft unsalted butter
1 teaspoon salt
1/3 cup sugar
1/4 cup brown sugar, packed
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, cold and chopped roughly
1/2 cup semi sweet and dark chocolate pieces (±180grams)
1 cup, plus 3 tablespoons heavy whipping cream
1 tablespoon, plus 1 teaspoon sugar
1 teaspoon vanilla extract
Preheat oven to 350 F
In a standing mixer or with a hand mixer, combine crust ingredients until a unified dough forms. Press the crust into a lightly greased 9 inch (at least 1 inch deep) tart pan with removable bottom. Chill in fridge for 30 minutes, then bake for 10 mins (i’m going to bake it for a little less time next time around), until golden brown and set. Let it cool completely.
Prepare an ice bath. Off heat, whisk sugars, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Scrape in seeds from vanilla bean and add the vanilla bean. Whisk over medium-high heat until custard thickens and simmers (but doesn’t boil!), about 5-10 minutes. Remove from heat. Whisk in cinnamon and unsalted butter bit by bit. Discard vanilla bean. Transfer custard to large bowl over the ice bath; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. In a double boiler or a small pot over low heat, melt the chocolate and add the 3 tablespoons of heavy cream. Pour the melted chocolate over the entire crust, smoothing with a spatula. Cut 2 or 3 bananas into 1/4-inch slices and layer across the crust. Cover with custard, smoothing it into an even layer. Whisk together the cream, 1 teaspoon of sugar, and vanilla until soft peaks form. Using a small spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, lengthwise. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream. Sprinkle with sugar and burn top with a butane torch (Or briefly broil in the oven. Careful though, you don’t want to melt the whipped cream).
Grasshopper pie01. October 2012
I baked a Grasshopper Pie for the first time ever the other day. I have seen Nigella make one before and I really liked the colour of it, it’s bright green so when you take the first bite you’re a bit confused as to whether you like it or not. I guess because it looks like you’re biting into into a pie made of melted down Ninja Turtles, but once you get past that you find that it really is quite an interesting dessert. The texture is like firm milky jelly and that together with the chocolate biscuit base is too too nice.
So if you are looking for a fun easy dessert to make, I would suggest this pie for a change. It does need a couple of hours to set, but other than that it’s pretty straight forward and goes down like a treat. The only thing I would change for next time around is I would use a smaller pie dish, I think mine was a bit wide and the slices weren’t thick enough.
For the Biscuit base:
°250 grams Oreos, I used chocolate coated biscuits because I didn’t have Oreos, they don’t last long in our house
°175 grams unsalted butter, melted
For the Filling:
°180 grams large white marshmallows
°180 ml milk
°1/4 tsp peppermint essence
°1/8 tsp green food colourant
You will also need a 23cm diameter pie dish
1. In a food processor with the blade attachement blitz the chocolate biscuits in a fine crumb. You van also pop them into a plastic bag and crush them with a rolling pin. Pop the crumbs into a bowl and mix in the melted butter.
2. Place the buttered crumbs into your pie dish pressing them into the base and sides so they form a shell for your pie. Place this in the fridge for about 35 minutes.
3. Meanwhile start making the filling. You start by melting the marshmallows in the milk over a low heat (Nigella says you shouldn’t rush this process by turning the heat up too high because it will effect the setting process later). Remove from the heat and then add the peppermint essence and food colourant. Stir them in until the mixture is an even green. Set aside to cool for about 15 minutes.
4. Pour 300mls of the cream into a bowl and whip them with a hand mixer until soft peaks form, then fold into the marshmallow mixture. Pour this filling into the chilled biscuit base and leave in the fridge for 1-2 hours to set completely.
5. Once the pie has set, whip the remainder of your cream and then spread it onto of your pie.
6. Get a really big spoon and start shoveling pie into your mouth. Make sure you’re alone when you’re executing this step, it’s just better that way.
Toblerone mousse.18. April 2012
We were going to a friend’s house for supper and I was in charge of dessert. I was trying to think of something easy and delicious to make and then Shane suggested Toblerone mousse. That sounded like something I would get up in the middle of the night for, so I yougoogalized a recipe and off I went.
Everyone seemed to really like it and it was a nice easy recipe to tackle. The mixture was light and airy, the only thing I would do differently next time around is melt a bit more Tobelrone into it.
Here is the recipe, if you do try it out, hope you enjoy it.
200g roughly chopped Toblerone
450 ml whipped cream
3 medium egg whites
I bought extra Toblerone to decorate the top and eat (you’re not surprised are you? Didn’t think so)
Melt the chocolate; cool slightly; fold into the cream.
Whisk 3 egg whites until stiff; fold into the chocolate mixture.
Spoon into small serving dishes, I used teacups, it worked perfectly. Then I stuck a block of tobelerone into each one as decoration.
A little while back I bought a box of chocolate almond truffles from Woolies. They were flipping delicious and also finished in about 6 minutes, they would of been gone sooner, but I had to breath in-between bites and talk to my dad on the phone, which slowed the process down quite a bit.
After they were gone, I thought that I would attempt to make my own instead of going and buying a new box. I looked up a recipe in one of my many books and got to work. Unfortunately it is quite a messy process, but worth it in the end. They came out pretty cool and it’s quite a nice feeling knowing you made your very own chocolate truffles.
So if you are feeling like getting your hands cocoa-ed up, here is the recipe. Enjoy.
°250g chocolate °55g butter °2/3 cup of cream °cocoa for tossing - I never said these were ‘good’ for you.
1. Gently heat the chocolate, butter and cream in a saucepan until smooth.
2. Cool in the refrigerator. I stuck them in the freezer for a good while, till the mixture was quite firm – made them easier to work with.
3. Shape them into small balls and then toss in cocoa powder. I think I’m going to try buy a melon scooper, it’ll definitely make life easier.