Desserts

Peach Cake

Written by Administrator

Wednesday, 05 August 2009 22:19

Ingredients:

20 Lady Fingers
1 can (450g or 14 oz) Peach Halves in light Syrup
1 cup Whipped Cream
½ cup Milk
2 eggs, with yolks and whites separated
250 g (8 oz) Cream Cheese
150 g (5 oz) Sugar
4 Gelatin papers
90 g (3 oz) butter, melted
200 g (6 ½ oz) Apricot Jam
300 g (9 ½ oz) Digestive Biscuits or Petit-Beurre Biscuits, crushed
Zest of ½ Lemon

Directions:

Mix crushed biscuits and butter, press onto the bottom of a springform pan.
Dip each lady finger into the peach syrup, cut in half and line up against the side of the pan.
Soak the gelatin papers in cold water.
Beat the egg yolks with 2/3 quantity of the sugar and lemon zest. Put in a pan an stir in the heated milk. When the mixture is thickened, take off from the fire.
Add to the mixture half the quantity of the jam and the gelatin paper that you took off from the water.
Let it cool, then beat the egg whites into in a separate bowl until stiff peaks form, and fold in with the mixture along with the cheese and the whipped cream and 1/3 quantity of the sugar.
Put over the biscuit case half of the peaches halves and pour the mixture over them.
Put in the fridge for 6 hours. Loosen cake from pan, remove springform.
Decorate with the rest of the jam and the rest of the peaches.

Tiramisu

Written by Administrator

Monday, 22 June 2009 17:48


5 Eggs, with yolks and whites separated ½ cup Powdered Sugar 450 g (14 oz) Mascarpone Cheese or any other cream cheese unsalted 1 cup Cream 2 cups Espresso Coffee, cooled 3 Tablespoon Rum Lady Fingers, 36 Cocoa Powder, for garnish

Directions:

Mix the sugar into the egg yolks, blending well.
Stir in the cheese and mix carefully.
In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
In another bowl, beat the egg whites until stiff peaks form.
Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites with a tablespoon of Rum.
Place espresso coffee in a large mixing bowl, and combine with the 2 remaining tablespoons Rum.
Dip a lady finger into the espresso, lay it in baking dish.
Continue in this manner, laying lady fingers side by side to cover the bottom.
Place ½ of cream mixture on top of soaked lady fingers.
Cover this with another layer of espresso-soaked lady fingers.
Top with remaining cream mixture.
Using a sieve sprinkle the powdered cocoa generously over the cream.
Chill 4 hours to set.

Millefeuille (Puff pastry) with Banana and Mango

Written by Administrator

Thursday, 04 June 2009 15:47


Ingredients: 3 * 200 g (6 ½ oz) Puff Pastry 3 Tablespoon Powdered Sugar 2 recipes Crème Pâtissière 1 cup Whipped Cream 3 to 4 ripe Bananas, sliced 1 big ripe Mango, sliced
Directions: Put each of the pastry rectangles in an oven tray, bake till it begins to be dry. Take off from the oven, using a sieve sprinkle a tablespoon of powdered sugar on each of the pastries and bake again till it is well browned (Figure 1). Figure 1 Put one layer of puff pastry, place ½ of crème pâtissière ,½ of banana and mango slices on top of it (Figure 2). Figure 2 Cover this with another layer of puff pastry. Top with remaining crème pâtissière, the remaining bananas and mango slices and the whipped cream. Cover with the last layer of puff pastry. Using a sieve, sprinkle the powdered sugar on the top.

Last Updated ( Wednesday, 05 August 2009 23:33 )

Cream Caramel

Written by Administrator

Friday, 22 May 2009 21:51

Ingredients:

6 eggs
8 Tablespoon Sugar
4 cups Milk
Zest of 1 Lemon
½ teaspoon Vanilla Sugar
1 Tablespoon Rum

Caramel:

2 cups Sugar

Directions:

Melt the sugar of the Caramel in a Pyrex pan. Stir until sugar is brown and put the brown sugar on the side of the pyrex as well.
In another bowl , beat the eggs well, fold in the sugar, the lemon zest, the vanilla, the rum and the milk.
Preheat the oven to 150° C (300 F).
Wait until cracks appear on the brown sugar (when it is cool).
Pour the egg mixture on the brown sugar, put the pyrex in a baking dish and fill the dish with water.
Put in the oven for 1 hour 15 min or until a knife inserted in the middle of the pan comes out clean.
When it is cold, invert the pyrex over the serving plate and serve it cold.

Choux à la Crème

Written by Administrator

Friday, 22 May 2009 16:50

Ingredients:

½ cup Water
45 g (1 ½ oz) Unsalted Butter
½ cup plain Flour
2 Eggs
1 Tablespoon Sugar
1 pinch Salt

Directions:

Pre-heat oven to 200°C (400°F).
Prepare the choux pastry : in a medium saucepan, pour the water, salt and the cubed butter. Bring to the boil and let the butter melt.
Remove from heat and add the flour and sugar all at once. Sharply stir with a wooden spoon until the mixture is well blended ; the pastry must become a ball which does not stick to the bottom of the pan. Let it cold for just a few minutes.
One after the other, add the 2 eggs in the paste, and beat vigorously to incorporate them ; finish turning for a while still with the wooden spoon.
On a baking sheet, display balls of paste ; they must be the size of a walnut and you can easily do it using two teaspoons. Leave space between each for they will rise.
Bake for 20 minutes, then turn the oven off, leave the oven door half-open and let the choux dry inside for another 15 minutes.
With a pointed and sharp knife, split the choux in halves (horizontally).
Stuff the choux with a small ball of ice cream or with Crème Patissière, strawberry and banana and sprinkle with powdered sugar (Instead of the sugar, you can put chocolate sauce on top of the choux).

Last Updated ( Wednesday, 05 August 2009 23:26 )

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Di3aya Entertainment

Ingredients:

20 Lady Fingers

1 can (450g or 14 oz) Peach Halves in light Syrup

1 cup Whipped Cream

½ cup Milk

2 eggs, with yolks and whites separated

250 g (8 oz) Cream Cheese

150 g (5 oz) Sugar

4 Gelatin papers

90 g (3 oz) butter, melted

200 g (6 ½ oz) Apricot Jam

300 g (9 ½ oz) Digestive Biscuits or Petit-Beurre Biscuits, crushed

Zest of ½ Lemon

Directions:

Mix crushed biscuits and butter, press onto the bottom of a springform pan.

Dip each lady finger into the peach syrup, cut in half and line up against the side of the pan.

Soak the gelatin papers in cold water.

Beat the egg yolks with 2/3 quantity of the sugar and lemon zest. Put in a pan an stir in the heated milk. When the mixture is thickened, take off from the fire.

Add to the mixture half the quantity of the jam and the gelatin paper that you took off from the water.

Let it cool, then beat the egg whites into in a separate bowl until stiff peaks form, and fold in with the mixture along with the cheese and the whipped cream and 1/3 quantity of the sugar.

Put over the biscuit case half of the peaches halves and pour the mixture over them.

Put in the fridge for 6 hours. Loosen cake from pan, remove springform.

Decorate with the rest of the jam and the rest of the peaches.

Ingredients:

3 * 200 g (6 ½ oz) Puff Pastry

3 Tablespoon Powdered Sugar

2 recipes Crème Pâtissière

1 cup Whipped Cream

3 to 4 ripe Bananas, sliced

1 big ripe Mango, sliced

Directions:

Put each of the pastry rectangles in an oven tray, bake till it begins to be dry.

Take off from the oven, using a sieve sprinkle a tablespoon of powdered sugar on each of the pastries and bake again till it is well browned (Figure 1).

Figure 1

Put one layer of puff pastry, place ½ of crème pâtissière,½ of banana and mango slices on top of it (Figure 2).

Figure 2

Cover this with another layer of puff pastry.

Top with remaining crème pâtissière, the remaining bananas and mango slices and the whipped cream.

Cover with the last layer of puff pastry.

Using a sieve, sprinkle the powdered sugar on the top.

Ingredients:

6 eggs

8 Tablespoon Sugar

4 cups Milk

Zest of 1 Lemon

½ teaspoon Vanilla Sugar

1 Tablespoon Rum

Caramel:

2 cups Sugar

Directions:

Melt the sugar of the Caramel in a Pyrex pan. Stir until sugar is brown and put the brown sugar on the side of the pyrex as well.

In another bowl , beat the eggs well, fold in the sugar, the lemon zest, the vanilla, the rum and the milk.

Preheat the oven to 150° C (300 F).

Wait until cracks appear on the brown sugar (when it is cool).

Pour the egg mixture on the brown sugar, put the pyrex in a baking dish and fill the dish with water.

Put in the oven for 1 hour 15 min or until a knife inserted in the middle of the pan comes out clean.

When it is cold, invert the pyrex over the serving plate and serve it cold.

Ingredients:

½ cup Water

45 g (1 ½ oz) Unsalted Butter

½ cup plain Flour

2 Eggs

1 Tablespoon Sugar

1 pinch Salt

Directions:

Pre-heat oven to 200°C (400°F).

Prepare the choux pastry : in a medium saucepan, pour the water, salt and the cubed butter. Bring to the boil and let the butter melt.

Remove from heat and add the flour and sugar all at once. Sharply stir with a wooden spoon until the mixture is well blended ; the pastry must become a ball which does not stick to the bottom of the pan. Let it cold for just a few minutes.

One after the other, add the 2 eggs in the paste, and beat vigorously to incorporate them ; finish turning for a while still with the wooden spoon.

On a baking sheet, display balls of paste ; they must be the size of a walnut and you can easily do it using two teaspoons. Leave space between each for they will rise.

Bake for 20 minutes, then turn the oven off, leave the oven door half-open and let the choux dry inside for another 15 minutes.

With a pointed and sharp knife, split the choux in halves (horizontally).

Stuff the choux with a small ball of ice cream or with Crème Patissière, strawberry and banana and sprinkle with powdered sugar (Instead of the sugar, you can put chocolate sauce on top of the choux).

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Recipes

Put one layer of puff pastry, place ½ of crème pâtissière ,½ of banana and mango slices on top of it (Figure 2).