piątek, 17 października 2008

Frozen Irish Cream Partafit

200g dark chocolate chopped
3/4 cup sweet condensed milk
1/2 cup Irish cream liqueur
2 cups thickened cream
1/2 cup chocolate hazelnut spread



Line loaf pan with glad wrap.
Melt chocolate and stir in condensed milk and liqueur and freeze for 3o min.
Beat with electric mixer until smooth and fold through soft peak cream.
Spoon mixture in loaf pan and freeze for 1 hour.  Drop spoonfuls of chocolate hazelnut spread into partially frozen mixture.  Pull a skewer backwards and forwards through mixture to create a marbled effect. Cover and freeze overnight.

New Idea food by Barbara Northwood

White chocolate panna cotta

250g white eating chocolate chopped
600ml thickened cream
1/2 cup milk
1/2 cup caster sugar
2tsps gelatine
1/4 cup water
1,5tblsps rosewater essence



Lightly oil six small dishes (1/2 cup capacity)
Mix chocolate, cream, milk and sugar over slow heat until
mixture is smooth, then add dissolved gelatine and rosewater.
Divide mixture among prepared dishes.  Cover with plastic wrap
and refrigerate overnight.

New Idea food by Barbara Northwood

Coconut peach loaf

5 medium peaches chopped
1 cup icing sugar
500g thick Greek style yoghurt
270ml coconut milk
2 eggs



Line loaf pan with plastic wrap.
Combine peaches and sugar until well combined.
Whisk yogurt, milk and egg yolks, then add peach mix.
Beat egg whites and fold in mixture.  Pour mixture in prepared loaf,
cover with plastic wrap and freeze overnight.

New Idea food by Barbara Northwood

Tiramisu bomb

2tsps instant coffee granules
1tblsp caster sugar
1 cup boiling water
1/4 cup coffee flavoured liqueur
250g sponge finger biscuits
milk chocolate curls for decoration

Filling
1tsp gelatine
1tblsp water
300ml thickened cream
1tblsp caster sugar
250g mascarpone cheese
100g milk eating chocolate chopped



Line medium bowl with plastic wrap.
Combine instant coffee, caster sugar and boiling water,
stir until dissolved then add liqueur.
Beat thickened cream and castor sugar until soft peak,
add mascarpone until combined, then beat in dissolved gelatine and
stir in milk eating chocolate.
Deep each sponge finger biscuit in coffee mixture until soaked, then
slightly squeeze excess liquid and line base of prepared bowl.
Pour in prepared cheese filling and top with soaked biscuits on top.
Cover with glad wrap and refrigerate overnight.
To serve turn Tiramisu bomb out and decorate with chocolate curls.

New Idea food by Barbara Northwood

wtorek, 24 października 2006

Sernik z ananasem

SKŁADNIKI
  • 75 dag twarogu
  • 100 ml śmietany
  • 5 dag masła
  • 3 łyżki mąki ziemniaczanej
  • 3 jajka
  • 30 dag cukru
  • pół torebki cukru waniliowego
  • duża puszka ananasa w plastrach
  • tłuszcz do formy


SPOSÓB PRZYRZĄDZANIA
Twaróg zemleć, zmiksować ze śmietaną, masłem i mąką ziemniaczaną, żółtka oddzielić od białek, utrzeć z cukrem i cukrem waniliowym, dodać masę serową, utrzeć, połączyć z pianą z białek, formę natłuścić, dno i boki wyłożyć pokrojonym ananasem, formę napełnić masą serową, piec ok. godziny w temp. 180°C.
sobota, 14 października 2006
Sour Cream Panna Cotta with Champagne Gelee

Champagne gelee:

  • 1  1/2 teaspoons gelatin

  • 2 tablespoons water

  • 1 cup champagne

  •   1/4 cup sugar

  •   1/4 cup water

  • 3 strips orange zest

  • 1 pint each fresh blueberries, raspberries, blackberries and strawberries

  • 12 martini glasses

In a small bowl, sprinkle gelatin powder on 2 tablespoons of cold water and let sit for 5 minutes. Combine champagne, sugar,  1/4 cup water and orange zest in a small saucepan. Heat and stir until sugar dissolves, then remove from heat, stir in bloomed gelatin to dissolve, and cover pan and let rest until cool. Remove orange zest.

Place 1 blackberry, 2 blueberries, 1 or 2 raspberries and 2 slices of strawberry (or any combination of berries desired) in bottom of each martini glass. Pour in just enough of champagne mixture to touch every berry. Chill until set. Divide remaining champagne mixture among glasses and chill again until set. This will prevent berries from floating up from bottom of glass.

Panna cotta:

  • 1 tablespoon gelatin

  • 1  1/2 cups water, divided

  • 1 cup sugar

  • 1  1/2 cups sour cream

  • 1  1/2 cups heavy cream

  • 1 tablespoon vanilla

  • 1  1/2 teaspoons lemon juice

  • Fresh mint leaves, berries and whipped cream for garnish

In a small bowl, sprinkle gelatin powder on  1/4 cup of cold water and let sit 5 minutes to bloom. Combine remaining water and sugar in a saucepan and heat, stirring occasionally, until sugar is dissolved. Remove from heat and stir in bloomed gelatin until dissolved. Add heavy cream in a bowl, stir in sour cream with whisk until smooth. Stream in gelatin mixture gradually, continuing to stir with whisk until smooth. Stir in vanilla and lemon juice. Using a small pitcher or ladle, pour panna cotta over the champagne gelee in martini glasses. Chill until set. Reserve mint, berries and whipped cream.

Lime tuile (thin biscuit):

  • 7 tablespoons sugar

  • 2 tablespoons flour

  • 5 tablespoons melted butter

  • 2 tablespoons lime juice

  • Zest of 1 lime

Combine all ingredients in food processor and blend. Chill. Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silpat baking mat. Arrange 1 teaspoon or smaller scoops of tuile batter on cookie sheet, allowing a generous amount of space for expansion. You might only be able to do 2 per sheet to keep them from merging into one big cookie, and tuile baked on parchment will likely expand into very irregular shapes. Bake until tuile are uniformly golden and no longer bubbling at all, about 6 to 7 minutes, then allow to cool until they are firm enough to stay together. Lift gently using a small knife or spatula. Wrap well to store.

Assembly:

Pipe a rosette of whipped cream on top of each panna cotta, slightly back from center of glass. Tuck a mint leaf and a few fresh berries into edge of cream. Top with a piece of lime tuile, set vertically into cream, just before serving. Pass plates of tea cookies such as Mexican wedding cookies, macaroons or spritz.

Serves 12.

Alice Leich, pastry chef, Parkhurst Dining Services

 

wtorek, 10 października 2006
"Przepis na Focaccię di mandorla"***
Ciasto:
 
 250 g masła
 250 g pokruszonych migdałów
 250 g cukru
 250 g mąki
 
 
 Krem:
 160 g cukru
 40 g mąki ziemniaczanej
 4 żółtka
 3 białka
 1 l mleka
 cukier waniliowy
 
 
SPOSÓB PRZYRZĄDZANIA
Wszystkie składniki zmiksować aż powstanie gładkie ciasto, które następnie należy włożyć na około 2 godziny do lodówki. Schłodzone ciasto podzielić na pół i rozwałkować. Obie części piec osobno w temperaturze 190 stopni, przez około 15 minut.  
50 g cukru, mąkę ziemniaczaną, żółtka i kilka łyżek mleka dokładnie
wymieszać. Resztę mleka zagotować z 50 g cukru i cukrem waniliowym. Pomału dodawać roztrzepaną wcześniej masę z cukru, mąki i żółtek. Masę zagotować (cały czas mieszając), aż krem stanie się gęsty. Z białek ubić sztywną pianę i pomału dodawać do kremu. Całość jeszcze raz zagotować. Upieczone ciasto posmarować ciepłym kremem i przykryć drugą częścią ciasta. Całość posypać cukrem pudrem i migdałowymi płatkami.