Desserts
Ebelskivers
Ingredients (makes approx 24) Batter 150g plain flour 20g sugar ½ tsp baking powder Pinch salt 2 eggs, separated 250ml milk or buttermilk 30g butter melted Dash ground cinnamon Melted butter for greasing the pan Filling 2 apples, finely diced 50g butter Brown sugar Cinnamon MethodBatterIn a large bowl sift together the dry ingredients. In another bowl mix together the milk, egg yolks & melted butter, then add to the flour & mix. Beat the egg whites until stiff peaks form & fold through the batter. Heat the ebelskiver pan & brush with melted butter. Pour a spoonful of batter into each hole & top with a spoonful of filling. Pour over another spoonful of batter & allow to cook until golden on the base & bubbles form around the top. Turn with a small spatula & cook for a minute or two. Remove & dust with icing sugar or serve with your favourite syrup. (maple, butterscotch, chocolate, honey, your choice!) FillingMelt butter in a frypan & add the sugar, apples & cinnamon. Cook until tender. Add a squeeze of lemon juice & set aside.
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Croquembouche
Ingredients For the Choux Pastry 500ml water 500ml milk 10g sugar 10g salt 400g unsalted butter 600g flour 16 eggs Pastry Cream 1200ml milk 10 eggs yolks 250g sugar 115g cornflour 1 vanilla bean Caramel 600g sugar 240ml water 180g glucose 1 jar ready made fondant MethodFor the Pastry CreamPlace the milk & scraped vanilla bean in a saucepan. Heat gently until the milk comes to the boil. Whisk the yolks, sugar & cornflour in a bowl until thick & pale. Slowly whisk in the warm milk. Return the mix to the saucepan & stir over medium heat until the custard is thick & comes to the boil. Spread onto a tray to cool quickly. Cover the surface directly with plastic wrap to prevent a skin forming, cool completely.For the Choux PastryPreheat the oven to 200°C. Line 4 baking trays with baking paper & set aside. Combine the butter, water, sugar, milk & salt in a saucepan & bring to the boil. Remove from the heat & stir in the flour. Return to the heat & continue stirring until the mixture comes together & leaves the side of the pan. Cook over low heat for 1-2 minutes. Remove from heat & allow to cool slightly. Transfer to a KitchenAid bowl with the paddle attachment & gradually add the eggs one at a time. Beat for a few minutes until thick & glossy. Spoon the mixture into a piping bag fitted with a plain nozzle about 1cm in diameter. Pipe 3cm rounds onto the prepared trays, or use a macaroon matt as a guide, allowing space for spreading. Bake for 20-30 minutes until firm & hollow when tapped. Cool on a wire rack. Put pastry cream into a piping bag with a small plain nozzle & pierce a small hole in the base of each puff & fill with custard.For the CaramelCombine water, sugar & glucose in a saucepan & whisk gently until dissolved then cook until caramel in colour. Remove from the heat & dip the base of the pan in a bowl of water to cool slightly. Dip half the puffs in enough toffee to coat the top & place onto lined baking trays. Coat half the puffs with fondant (you may need to heat slightly) & then dip into white & silver sprinkles.To AssembleLightly grease the croquembouche cone. Dip the sides of the puffs in the toffee one at a time & place around the base of the cone. Alternating with fondant puffs. Continue adding puffs until the cone is covered. Gently ease the croquembouche & lift from the cone & place on a serving plate. Re-heat the remaining toffee then dip two forks back to back in it. Spin toffee around the Croquembouche if desired. Garnish with small bows & glace cherries.
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White Chocolate & Raspberry Charlotte
Ingredients For the Sponge 24cm Cake 85g cornflour 115g bakers flour 6 eggs separated 170g caster sugar 2 drops lemon juice White Chocolate Bavarois 220ml milk 220ml cream 120g good quality white chocolate (melted) 10g leaf gelatine (soaked in cold water) 90g sugar 100g egg yolks (about 5) 450g whipped cream 1 punnet raspberries 1 punnet blueberries 1 pkt frozen raspberries white chocolate to garnish MethodPreheat oven to 180°C. Sift together the cornflour & bakers flour. Whip the egg yolks & 60g sugar until light & creamy. Whip the egg whites with lemon juice & half the remaining sugar until stiff peaks form. Add the remaining sugar. Fold in the egg yolk mix, & then gently fold in the flours. Line a baking sheet with non stick baking paper & using a large piping bag with a plain nozzle, fill the bag & pipe into 8-9cm zigzags, piping the length of the tray. Bake for about 10 mins until cooked & golden. Allow to cool, Bake 2 x 24cm round cakes about 1½cm thick. Boil the milk & cream. Whisk the egg yolks with the sugar & then slowly add the boiled cream/milk mix. Add back to the saucepan & cook slowly, whisking constantly to 85°C until the mix coats the back of a spoon. Strain & add the melted chocolate & gelatine (squeeze out the excess water). Cool over an ice bath. Once cold fold in the whipped cream. To assemble: Line the sides of a 24cm springform cake tin with acetate & the base with baking paper. Place the strips of baked sponge around the side. Place a round of sponge cake on the base & line with frozen raspberries. Pour over half the white chocolate bavarois to come halfway up the cake pan & place in the refrigerator to set. Place another round of sponge on top & cover with more frozen raspberries. Top with remaining white chocolate bavarois & then allow to set in the fridge for a few hours. Garnish with fresh berries & white chocolate curls.
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Xmas Cake Pops
IngredientsYour favourite xmas cake or xmas pudding recipe MethodBake in the cake pop mould. Spoon into the silicon cake pop mould and bake for about 8-10 mins, until cooked. Once cool, coat in white chocolate or candy melts and decorate with cake toppers or sprinkles.
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White Chocolate Mousse Cups
Ingredients 200g Good quality White chocolate, melted 4 Egg yolks 30ml Brandy 350ml Cream whipped to soft peak Berries, mint and white chocolate decorations to garnish MethodWhisk the egg yolks and brandy over a double boiler until light and fluffy. Fold in the melted chocolate and then fold in the cream. Spoon into cups and allow to set in the fridge. Once set, garnish with berries and chocolate decorations. Alternatively, for the chinese spoons: Pour the mousse into a container and cover and chill in the fridge until firm. Dip a dessert spoon in hot water and glide the spoon over the top of the mousse and carefully place the quenelle onto a chinese spoon. Decorate with mint leaf, raspberry and a chocolate swirl. NOTE: you can also use the white chocolate bavarois recipe from the raspberry charlotte. Just reduce the quantity of the recipe.
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Traditional Christmas Shortbread
Ingredients 125g Rice flour 250g Plain flour 250g Butter 125g caster sugar MethodHeat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter. Press into the shortbread mould and smooth the top. Bake in the oven until lightly golden (about 40-45mins). When cool remove from the mould and slice into wedges. Alternatively for the decorated cookies, roll the shortbread dough into a ball and wrap and place in the fridge for ½ hour. Roll out to about 2-3mm thick and using your favourite xmas cutters, cut out shapes. Bake until lightly golden. Cool on a wire rack. Roll out fondant and cut to shape. Stick onto the baked shortbread using sugar syrup or edible glue and decorate with various sprinkles.
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Christmas Mince Pies
IngredientsFor The Fruit Filling (best made 2 weeks before) 40g currants 40g raisins chopped 50g toasted slivered almonds 40g prunes chopped 40g dates chopped 40g sultanas chopped 40g dried apricots diced 50g brown sugar 1 green apple grated Splash or rum, brandy or port Zest of 1 lemon 1 tsp ground cinnamon 1 orange zest & juice ½ orange strained For The Pastry 1 egg 50g Cornflour 140g plain flour Caster sugar 120g unsalted Butter Drop vanilla essence Pinch of salt Method For the Fruit FillingCombine all ingredients together in a bowl and mix well. Transfer to a container and store in the fridge until ready to use, turning each day.For the PastryCream the butter and the sugar until light and creamy. Add the egg and vanilla. Fold in the sifted flours gently until it forms a ball. Wrap in plastic wrap and chill until firm. Heat oven to 160°C, or pre heat your pie maker. Lightly dust your work surface with flour and roll the pastry out to about 2mm thick. Cut into rounds to fit the pie maker/baking tin and then fill the centre with fruit mince. Top with a pastry star and bake in the oven until lightly golden, or in the pie maker until golden. Remove and while hot, brush with eggwhite or milk and sprinkle with a little extra caster sugar.
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Creamed Rice
Ingredients 100g short or long grain rice 800ml milk 50g caster sugar 1 vanilla bean scrapped 1 cinnamon stick Zest of 1 orange (strips) Zest of 1 lemon (strips) Zest of 1 lime (strips) Ground cinnamon to garnish Method Place the milk, sugar, vanilla bean, cinnamon stick and zests in a saucepan. Add the rice and slowly bring to the boil. Reduce the heat and on a low simmer cook for about 20-30mins until the rice is tender, thick and creamy. Remove the vanilla bean, cinnamon stick and zests and spoon into serving bowls. Dust with ground cinnamon and chill until set. Serve cold as it is or with poached cherries or your favourite poached fruit.
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Push-up Pops
Ingredients (makes approx 24)For the Sponge 150g caster sugar 5 large eggs 60g melted unsalted butter 150g plain flour, sifted MethodFor the SpongePreheat the oven to 200°C. Line a large baking tray. Whisk the eggs and sugar until light & fluffy. Gently fold in the flour & then the butter. Spread evenly onto a large baking tray & bake for 10-15 minutes until it springs back to the touch. Remove & allow to cool. With a cutter, cut circles the diameter of the push up pop container (4-4½cm), alternatively use a small macaroon pan to make individual layers. For a Chocolate SpongeUse 130g flour and 20g cocoa powder and sift together.For the Strawberry FillingFinely chop strawberries. Whip cream & a little sifted icing sugar to taste, to firm peaks. Gently fold in the strawberries. Layer the cake & pipe in the cream in even layers. Garnish the top with strawberry & chocolate decoration, & a mini meringue if desired. You can also add a little strawberry liqueur to the cream or sprinkle the cake layers with a little liqueur if desired. For the RaspberryLayer with sweetened whipped cream & fresh raspberries.For the Lemon and BlueberryFold a little whipped cream into lemon curd and layer the cake and lemon cream with fresh blueberries. For the Black Forest PopsCut out rounds of the chocolate sponge. Whip cream with a little icing sugar to taste. Layer chocolate sponge rounds with brandied cherries and a little cherry brandy on the sponge cake. Pipe in cream and layer. Top with a cherry and grated chocolate and chocolate curl. For the brandied cherries, I use pitted cherries in a sterilised jar sprinkle over with sugar and top with brandy (1/3 each ingredient). Seal and allow to cure for a couple of weeks before serving. *Alternatively use kirsch and tinned cherries.For the Tiramisu PopsDip the sponge in a strong good quality coffee (brewed or espresso with a splash of marsala optional), and squeeze out excess liquid. Layer in the pop container and top with marscapone cream and then dust with good quality cocoa powder. Keep layering and dust the top with cocoa powder and garnish with a chocolate decoration and coffee bean. Mascarpone cream: 3 eggs, 250g mascarpone, 70g caster sugar. Whip the eggs and sugar over a double boiler until light and fluffy, add the mascarponeFor the Pinacolada PopsToast a small amount of shredded coconut until golden. Whip cream and fold through pineapple jam or chopped glaced pineapple. Sprinkle the sponge cake with a little coconut rum and pipe in cream then sprinkle a little toasted coconut and continue to layer. I added a middle layer of finely chopped glaced pineapple.For the Breakfast PopsSpoon in natural yoghurt, muesli and fruit of your choice and keep layering.
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Raspberry Cheesecake
IngredientsFor Biscuit Mixture 120g flour 30g whole wheat flour 20g sugar 2g baking powder 2g salt 30g butter 70g honey Slash vanilla essence 30ml water For The Filling 250g crushed biscuits 120g melted butter 100g sugar 750g cream cheese 200g caster sugar 1 tsp vanilla essence Juice of 1 lemon 4 eggs 600g sour cream 1 punnet raspberries to garnish 1 pkt frozen raspberries defrosted & strained MethodFor Biscuit MixtureMix together the flours, baking powder, salt & sugar. Add butter, honey, vanilla & water until it forms a ball. Roll out to 3mm thick & cut into 5cm squares. Prick with a fork & bake at 160°C until golden brown. Allow to cool, blend to crumbs in a food processor. For the FillingLine a square or round 24cm baking tin. Mix together biscuit crumbs & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. (& up the sides of the round). Place cream cheese & 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Meanwhile, puree the frozen raspberries & strain. Pour into a piping bag with a fine nozzle or a squeeze bottle. Mix together the sour cream & 100g of caster sugar & spoon over the baked cheesecake. Either in a circle or in lines pipe the raspberry puree carefully & evenly. With a skewer, feather a pattern through the sour cream/raspberry. Place in the oven for 4 mins. Remove & allow to cool. Garnish with fresh raspberries & raspberry puree.
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Salted Caramel Cheesecake
Ingredients (makes 10-12 tarts) Macadamia Toffee 120g macadamia nuts lightly roasted 100g sugar 20ml water Salted Caramel Sauce 180g caster sugar 160g brown sugar 125ml water 3g salt 100g butter 120g cream For the Pastry 1 egg 1 egg yolk 365g flour 150g caster sugar 225g butter Pinch of salt For the Cheesecake Mix 500g cream cheese 150g caster sugar 1 tsp vanilla essence Juice of 1 lemon 3 eggs 100g sour cream MethodFor the Macadamia ToffeeLine a baking tray with baking paper. Place the water & sugar in a small saucepan & cook to a golden caramel. Add the nuts & pour onto the lined tray. Set aside to cool. Chop roughly.For the Salted Caramel SauceBoil 50ml of water & the caster sugar to make a dark caramel. Boil the salt & remaining water & carefully add this to the caramel with the cream. Add the brown sugar & the butter & cook until the sugar is melted. Allow to cool & become thick. For the PastryWhisk together the sugar & the butter, add the eggs, & then the flour & salt. Do not over mix. Wrap & chill until firm. Roll out with a rolling pin to about 3mm thick & cut out rounds to fit the small tart moulds. Chill. Blind bake tart shells until lightly golden brown.For the Cheesecake MixMix together the cream cheese, sugar & sour cream. Add the eggs one at a time. Add the lemon juice & vanilla. Spoon into baked tart shells & bake at 160°C for 10-12 mins until firm but a little wobbly in the centre. Remove & allow to cool. Top with a spoon of caramel sauce & macadamia toffee.
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Baked Apples
Ingredients For the Apples 120g pitted dates, chopped 40g golden sultanas soaked in 2 tablespoons marsala 2 tbsp brown sugar 2 tbsp walnuts, lightly toasted and roughly chopped 1 tsp lemon zest 1 tsp orange zest 1 orange, juiced 1 lemon juiced ½ tsp ground cinnamon ½ tsp ground ginger 20g butter 8 medium Granny Smith apples, cored 250ml apple cider 200ml honey Vanilla Custard 600ml milk 1 vanilla bean split and scraped 3 egg yolks 1 tbsp cornflour 55g sugar MethodFor the ApplesHeat the cider and honey together until syrupy. In a bowl combine the dates, sultanas, walnuts and zests. In another bowl combine the orange juice, lemon juice, cinnamon, ginger and brown sugar. Slice the apples in even slices through the diameter(crossways) and dip each slice into the orange juice mix, and stack each slice on top of each other, repeat with each apple. Carefully spoon in the stuffing into the centre, and drizzle with syrup and remaining orange juice mix. Place a small knob of butter on each apple. Bake at 160°C for 40-60 mins until the apples are tender. Serve with vanilla custard, or vanilla icecream.Vanilla CustardBring the milk to the boil in a saucepan, with the vanilla bean. Whisk together the egg yolks, sugar and cornflour. Slowly pour ½ the milk over the egg yolks and whisk together. Pour back into the saucepan and cook over low heat until the mixture thickens. Serve hot or cold.
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