Category Archives: Desserts

Dessert Recipe’s

Christmas in July

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Photography Andy Arnfield – The Gourmet Grocer

In Australia we have a tradition of celebrating Christmas in July which is basically a meal with friends where you cook a traditional diner and swap secret santa gifts.  I’m not sure where this originated from but I’m guessing that it is because the real Christmas is sweltering in Oz and July is our coldest month of the year so it make you feel a bit more real to the Ex Pats. Australia is famous for two sweet treats which I have made festive with the addition of some not so traditional ingredients! The first being the good old ANZAC biscuit made using rolled oats, flour, sugar, butter,golden syrup, baking soda, boiling water and optionally desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. And the  second being Rocky Road, a sweet jumble of marshmallow, fruit and nuts. There is really nothing difficult about either of theses recipes and everyone will be wanting more. Enjoy ;0)

Hazelnut Cranberry Coconut Oat Biscuits

Yield 20 small or 10 large biscuits

Ingredients

75g (1/2 cup) whole hazelnuts- roughly chopped
115g (3/4 cup) plain flour
1 teaspoon ground ginger
165g (1 1/2 cups) rolled oats
165g (3/4 cup) caster sugar (superfine sugar)
45g (1/2 cup) desiccated coconut
1 cup dried cranberries
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
125g butter
100g white chocolate buttons

Method

1. Sift the flour and the ginger into a large bowl. Add the nuts, oats, coconut, cranberries and sugar. Stir to combine.

4. Melt butter and golden syrup in a saucepan. Once melted, in a separate bowl combine boiling water and bicarbonate of soda. When the mixture froths up add to the saucepan with the butter and golden syrup mixture.

5. Add melted butter mixture to dry ingredients. Mix well

6. Roll balls os the mixture in wet hands leaving space in between each biscuit and pressing down slightly

7. Bake in oven for 15-20 minutes. Cool for 5 minutes before transferring to a wire rack to cool.

8. Melt the chocolate buttons in a double boiler until smooth and drizzle over the biscuits and leave to set.


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Photography Andy Arnfield – The Gourmet Grocer

 

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Photography Andy Arnfield – The Gourmet Grocer

White Christmas Rocky Road

Ingredients

375g white chocolate buttons
1/2 cup pistachio kernels
1/2 cup hazelnuts roughly chopped
2/3 cup shredded coconut
20 white marshmallows
1/2 cup dried cranberries

Method

Line base and sides of a 20cm square slice pan with baking paper allowing a 2cm overhang at both long ends. Place chocolate in a glass bowl over a pan of boiling water making sure the water does not touch the bottom of the bowl and melt chocolate until smooth. You can also use the microwave method zapping 3o seconds at a time until melted but you have to be careful as white chocolate can burn very easily,

Combine pistachios, hazelnuts coconut, marshmallows and cranberries in a large bowl. Pour over chocolate. Stir to coat.

Spoon mixture into prepared pan. Refrigerate for 30 minutes or until set. Turn out onto a chopping board. Remove baking paper. Cut into squares  with a sharp knife so you cut clean through the fruit and nuts to give a stunning presentation.

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Banana, Blueberry, Coconut, Maple Crumble with Salted Caramel Sauce

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Photography Andy Arnfield – The Gourmet Grocer

Whilst out to dinner at our friends Susan’s recently, she served us with a delicious salted caramel sauce which she had made in her Thermomix, and was it delicious! We are both big Thermomix fans, always trying new recipes and this one is a real winner. So later this week I was thinking, what else this amazing sauce would complement? And seeing that Winter is upon us and very much crumble season, the fresh flavours of banana, coconut and blueberry with a hint of warm maple would be perfect. Enjoy ;0)

Serves 4

Ingredients

4 ripe bananas
1 cup blueberries
1/2 cup shredded coconut
1/3 cup sugar
1/2 cup maple syrup

For the crumble topping

1/2 cup all-purpose flour
1/4 cup light brown sugar
2 tablespoons sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
5 tablespoons butter, cubed
1/2 cup chopped pecans, divided

Thermomix Salted Caramel Sauce

125 g butter
125 mls cream
250 g dark brown sugar
1 tbsp vanilla bean paste
Pinch salt flakes

Method

Preheat oven to 200c
Thinly slice the bananas and place them in a bowl with the blueberries, coconut, sugar and maple syrup and stir to combine. Fill four oven poof dishes, making sure you have enough space for the crumble topping and set aside.

For the crumble topping, pulse first 5 ingredients in a food processor 3 or 4 times, or until combined. Add butter and 1/4 cup pecans; pulse 4 or 5 times, or until pecans are ground.

Transfer mixture to a bowl; stir in remaining 1/4 cup chopped pecans with your hands, mixing and squeezing to form larger pieces. Place on a baking tray in the oven and bake until golden then set aside.

Place the fruit pots in the oven for 25 mins until bubbling, remove from the oven and top with your prepared crumble topping.

For the sauce place all ingredients into TM bowl and cook 5-8 min/Varoma/speed 2/MC off.

If you don’t have a Thermomix, throw all the sauce ingredients in a saucepan and stir to combine. Cook until bubbling and thickened.

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Spicy Orange Maple Wholemeal Carrot Cake

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Photography Andy Arnfield _ The Gourmet Grocer

This weekend in Sydney was just horrendous, with lashing storms and torrential rain, there was no way I was leaving the house and comfort food was required, to go with a big steaming mug of hot chocolate, so my all time favourite cake was called for, the good old carrot cake. Just to mix things up a bit, I thought I would sway away from tradition and include the warm flavours of orange and maple syrup and, not that I am really bothered about how healthy a cake is, I decided to use wholemeal flour and the results were stunning. I am sat here writing this post with a nice big piece of cake now. The recipe below, is for a three layer cake, which would happily feed 18-24 people, but if you wanted to make a smaller version just divide the ingredients into thirds for the same result

Yield 18-24

For the cake

1 1/2 cups  vegetable oil
3 cups  wholemeal plain flour and more for flouring the pans
3 tsp. ground cinnamon
2 tsp. baking powder
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground ginger
1/2 tsp. table salt
6 large eggs
450g grated carrots
3 cups packed light brown sugar
Zest of one orange
1 1/2 cups chopped walnuts, toasted
2 tsp. vanilla extract

For the frosting

500g cream cheese, softened
250g unsalted butter, softened
250g icing sugar
1/4 maple syrup
4 tsp. pure vanilla extract
3/4 tsp. table salt
2 cups chopped walnuts and some whole for decoration

Directions
Position a rack in the center of the oven and heat the oven to 180°c. Lightly spray oil and flour on the sides of three 9 x 2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with baking paper.

In a bowl, combine the flour, cinnamon, baking powder, nutmeg, ginger, and salt. In a large bowl, with a hand mixer,  or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, orange zest, and vanilla  until well blended. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the mix evenly between the prepared pans.

Bake until the tops of the cakes spring back, when lightly pressed and a skewer inserted into the centers comes out clean, around 30 minutes.

Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel away the baking paper. Set the cakes aside to cool completely before frosting.

For The Frosting
In a large bowl, beat the cream cheese and butter, with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the icing sugar, maple syrup, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layers, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake . Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting and coat the out side edge with the chopped walnuts. Decorate the top with the whole walnuts

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Double Chocolate Double Meringue Cream Egg Pavlova

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Photography Andy Arnfield – The Gourmet Grocer

I do like to make a statement with my Easter desserts and this year is no exception. I am just loving the torched meringue look and as I’m being decedent, I might as well throw in another type of meringue and chocolate done two ways, in the vise of a rich mousse and creamy drizzle over my all time Easter treat, the good old cream egg. Believe it or not, this recipe is relatively easy, the only hard bit is cutting the cream eggs in half without them falling apart, I did munch on the broken ones as I went along ;0) Happy Easter Everyone !!!!!!!

 

For The Meringue Base

6 large egg whites

2 cups caster sugar

3 tablespoons unsweetened cocoa powder, sifted

1 teaspoon balsamic or red wine vinegar

50g dark chocolate, finely chopped

Preheat the oven to 350 degrees and line a baking sheet with parchment. Draw a circle on the paper with a pencil, tracing a plate about 8 to 9 inches in diameter. Flip the paper over so your meringue doesn’t touch the pencil marks – you’ll still be able to see the circle.

Beat the egg whites with a mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the top with a spatula.

Place in the oven, then immediately turn the temperature down to 300 degrees and cook for one hour. When it’s ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you’re ready to serve, invert onto a big flat bottomed plate and peel off the parchment.

For The Chocolate Mousse

200g semisweet or bittersweet chocolate, preferably 60% to 62% cacao, chopped

2 Tbs. unsalted butter, cut into 8 pieces

3 large egg whites

Pinch of table salt

3 Tbs. granulated sugar

3/4 cup cold double cream

Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.

In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually sprinkle in the sugar—go slowly, as adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks (see photo below). Don’t overbeat or the dissolved sugar may weep out of the whites.

Wipe the beaters (or whisk) clean and then whip the cream in a large bowl until it’s fairly thick and holds a soft peak when the beaters are lifted.

With a large spatula, gently fold about onethird of the egg whites into the chocolate until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream. Add a flavoring, if using (see variatons below). Fold gently until the mixture is uniform in color and texture. Pop into the fridge to firm up slightly

Meringue Topping

3 egg whites
75g sugar

whisk egg whites slowly adding sugar until you have glossy stiff peaks. spoon onto of your pavlova base and chocolate mousse making sure you flick at it to make lots of peaks, using your fingers works well here but make sure you wash your hands first. Now using a kitchen blow torch brown the meringue so it looks all toasty and caramel coloured.

For Decoration

6 Chocolate Cream Eggs
100g White Chocolate
Coco powder for dusting!

Carefully cut your chocolate cream eggs in half and place on top of the chocolate mousse. Place you white chocolate in a glass bowl and blast in the microwave at 30 second intervals and stir in between until its nice and runny and then drizzle over the top of the chocolate eggs. Dust with the coco powder!!! Enjoy

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Salty Lemon and Coconut Cheesecake

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Photography Andy Arnfield

The recipe below is for a single layer cheesecake, but if you want to create the one in my picture, just double the ingredients and use an acetate cake collar to build up the second layer.  As this is a no bake cheesecake it’s really easy to build by just giving each crust and cheese layer 1/2 hour in the fridge to firm up.

I made salted lemon curd in my Thermomix, the recipe is included in this post, but you can obviously use any other method you like, or even use store bought curds and add the salt

Ingredients – Makes one layer cake

200 g Plain digestive biscuits
125 g Butter, melted
500 g Spreadable Cream Cheese, softened
1/2 cup Caster Sugar
juice of 1 lemon
2 tbsp Lemon zest, plus extra to serve

Blitz biscuits in a food processor until they resemble coarse sand. Transfer to a bowl and add melted butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Chill in the fridge for at least 30 min to set

Beat cream cheese, sugar and lemon juice and zest with an electric mixer until smooth and pour over the biscuit base then return to fridge again for 30 mins to firm up. If you’re making the double layer cake as in the picture, this is where you would repeat this whole step, with the addition of an acetate cake collar from the start.

Once set make your salty lemon curd (recipe below) and once cooled pour over your finished cake. I like to put the cake in a trivet over some baking paper so the drips don’t go everywhere. Now as I do like a bit of fancy, make yourself some fluffy stiff peak meringue (recipe below) and decorate the top of your cake creating lots of high peaks, I like to do this with my fingers to get the height. Get your blow touch and toast the peaks until golden but be careful not to burn them,  scatter with coconut flakes. For this recipe I caramelised some lemon slices to give the cake some wow factor!!! Now believe me this recipe will be sure to wow anyone, but don’t serve straight from the fridge, let it come to room temperature!!!! Get cooking and enjoy!!! ;0)

Themomix Salty Lemon Curd

INGREDIENTS
Zest of 2 lemons
2 eggs
2 extra egg yolks
165g caster sugar
80g unsalted butter, chilled
Juice of 2 lemons
1/2 tsp sea salt flakes

INSTRUCTIONS
Peel the 2 lemons with a peeler and place the zest into the Thermomix bowl.
Finely grate on Speed 10 for 10 seconds.
Scrape down the sides of the bowl and repeat until only a very fine zest remains.
Add the eggs, extra egg yolks, caster sugar, butter and lemon juice and salt and cook on Speed 5, 10 minutes, 80 degrees.
Check the lemon curd and if it’s still very runny, cook for a further 1-2 minutes on Speed 5, 90 degrees.
Pour lemon curd through a strainer (to remove any remaining zest) and into a sterilised jar.
This will keep in the fridge for up to 2 weeks.

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Rosy Apples

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Photography Andy Arnfield – The Gourmet Grocer

This week I saw this recipe and video trending on social media, it looked like so much fun and tasty I had to give it a whirl. Seriously it is so simple and the results are stunning.  I have replaced the apricot jam with crab apple jelly from the original recipe, as I have an apricot hater in the house. I served them with a big scoop of ice cream! I am also thinking that they would make a great decoration to adorn a special birthday cake in the future, so watch this space. I have added the video from cooking with Manuella at the bottom of the post which will help you with the folding of the pastry. Enjoy

Ingredients: to make 6 roses
1 frozen puff pastry sheet, thawed
2 red organic apples (I used red delicious)
half lemon, juice
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of crab apple jelly
cinnamon (optional)
icing sugar for decorating (optional)

Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.

3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of crab apple jelly with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in the video at the bottom of this post. Sprinkle with cinnamon if you’d like.

8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

11. Sprinkle with icing sugar and enjoy!

Steps 6-9 can seem a little confusing, so go to this link for a video demonstration as it’s much easier than it sounds

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Strawberry and Watermelon Trifle with Rose Scented Cream

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Inspired by the famous Strawberry Watermelon Cake from Black Star Pastry in Sydney, I thought I would use the amazing flavours to create this delicious trifle.  The layers of, subtle rose flavoured jelly, sweet strawberries, crisp watermelon, rose rented cream, followed with strawberries and grapes macerated in rose water, finally topped off with crunchy pistachio and rose petals, is simply delicious.  This dessert is so simple to make and is sure to be a showstopper. I have made these trifle’s in stemless wine glasses for and individual serve, but you could double the ingredients to make a large bowl to serve at the table. Enjoy

Photography Andy Arnfield

Recipe Inspired by Christopher The, Black Star Pastry, Sydney

Ingredients

250g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
500g strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals

Rose Jelly
500mls water
6 sheets titanium strength gelatine leaves
1/4 cup dried rose petals
1 tbs rosewater
1/4 cup sugar
1 cup strawberries

Almond dacquoise
150g almond meal
150g pure icing sugar, sieved
5 egg whites
135g caster sugar

Rose-scented cream
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater

 

Serves 4

Prep time 45 mins, cook 15 mins (plus cooling, macerating, chilling and setting of the jelly)

To make the rose jelly steep 1/4 cup dried rose petals in 500mls of boiled water add 1/4 cup sugar and 1 tablespoon of rose water and stir until all the sugar has dissolved. Add 6 sheets of softened titanium gelatine sheets to the liquid and stir until dissolved and allow to cool but not set.

For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.

Cut dacquoise into squares to fit inside the glass you are going to serve the trifle from and cover the bottom. Now arrange a layer of strawberries to about one inch of the glass. Pour in the cooled rose jelly liquid and pop into the refrigerator until set 4 hours or over night.

Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.

Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).

Now that the jelly has set pipe a layer of the rose cream into the glass and then one more layer of dacquoise. Top with the watermelon and one more layer of cream and refrigerate until firm (1-2 hours).

Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes) then carefully arrange on top of the trifle, gently pushing into cream. scatter over grapes, pistachios and petals, and serve.

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Cinnamon and Rosewater Rice Pudding with Pomegranate Sauce

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Photography Andy Arnfield – The Gourmet Grocer

I just love rice pudding!!! And in the UK we were brought up on Devon cream and rich milk.  This is a recipe that brings my British tradition, diving into Middle Eastern flavours!!! Pomegranate gives a tart bitter sweet hit to this dish with the warmth of cinnamon and hue of rose to create a mouth explosion of flavours. Again this is really easy and is simply delicious! Enjoy ;0)

 

Recipe Kate Gibbs www.kategibbs.com

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater
dried rose petals , chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice

 

Method

To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

 

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Raspberry Treacle Steamed Pudding with Chocolate Cinnamon Custard

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Photography Andy Arnfield – The Gourmet Grocer

One of my favourite dishes growing up was the good old treacle sponge served with loads of creamy custard. In this recipe I have added raspberries, and a delicious chocolate cinnamon custard. This is a really heart warming winter dish which reminds me of my youth, I hope you enjoy it as much as I do. ;0)

Ingredients

1 tablespoon black treacle
3 tablespoons golden syrup
1 punnet fresh raspberries
175g self-raising flour
1 rounded teaspoon baking powder
175g butter, softened
3 large eggs
175g soft light brown sugar

Method

First of all butter the basin, then measure 3 tablespoons of golden syrup into it and then followed by a punnet of fresh raspberries reserving a few for decoration later. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle.

Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it’s thoroughly blended.

Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding.

Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting.

Trim off the excess paper all the way round.

Now steam the pudding for 2 hours, checking the water level halfway through.

To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top and decorate with the reserved raspberries.

Chocolate Cinnamon Custard

500 ml (2 cups)
1 vanilla bean, split lengthwise and seeds scraped
4 egg yolks
1 tbsp cornflour
55 g (¼ cup) caster sugar
50g 70% dark chocolate
1 tsp ground cinnamon

Makes 2½ cups

Standing time 15 minutes

Combine the milk, cinnamon vanilla bean and seeds in a saucepan over medium heat, until simmering. Remove from the heat, cover and set aside for 15 minutes. Remove the vanilla bean.

Beat the egg yolks and cornflour in a bowl with an electric mixer. Add the sugar and beat until pale and thick.

Reheat the milk back to simmering point. Pour hot milk mixture onto the egg yolks, whisking continuously. Return to a clean saucepan add chocolate. Cook over low heat for 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Cool.

Adapted from a recipe by Delia Smith

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Brazilian Carrot Cake

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Photography by Andy Arnfield – The Gourmet Grocer

After being inspired by my previous night’s function, and being served a delicious piece of Brazilian Carrot Cake I had to make one for myself. This recipe is so simple, and as I’m not a baker at heart, this was perfect for my skill level. This cake is moist, not as sweet as some cakes, and has a rich bite due to the olive oil. With a few toasted walnuts and berries, and a drizzle of chocolate, I think it was a triumph. Enjoy ;0)

Carrot Cake

3 eggs
1/2 extra virgin olive oil
1/2 cup vegetable oil
3 grated carrots
1 cup of brown sugar
2 cups of plain flour
1 teaspoon of baking soda
1 teaspoon of vanilla paste
1 tablespoon of cinnamon

Topping

150g dark chocolate melted
a handful of fresh berries and toasted nuts of your choice
Icing sugar for decoration

Blend the eggs, oil, carrots and vanilla in a blender.

Sift the flour, baking soda, cinnamon, and then add the sugar and mix well. When the dry ingredients are well mixed, add the wet ingredients, mix well, and pour into a 21cm oiled springform tin

Bake at 180 degrees for 45min. or until a skewer comes out dry and not sticky when inserted into the middle of the cake

For the topping, melt the Valrhona Caraibe chocolate in a bowl over boiling water. Once melted, drizzle over the cake making sure you get drips running down the sides. I did this on a wire rack with some baking paper underneath to catch the drips. Adorn with fresh berries and toasted walnuts.

Dust in icing sugar for decoration.

 

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