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A compilation of many fail-proof dessert recipes.

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  • Black Forest tart

    Cooking timePrep:45 minsCook:50 mins - 55 minsplus chillingSkill levelEasyServingsServes 10Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert

    Ingredientst HQBDLTXFFUTIPSUDSVTUQBTUSZSPVHIMZchoppedt UCTQDPDPBQPXEFSt UTQWBOJMMBFYUSBDUt HQMBJOPVSQMVTFYUSBGPSEVTUJOHt MBSHFFHHTTFQBSBUFEt HEBSLDIPDPMBUFCSPLFOVQt HNJMLDIPDPMBUFCSPLFOVQt HCVUUFSEJDFEt HKBNt HHPMEFODBTUFSTVHBSt DPVQMFPGIBOEGVMTGSFTIDIFSSJFTQJUUFEQMVTFYUSBUPTFSWFt JDJOHTVHBSUPTFSWFt DSNFGSBDIFUPTFSWFMethod .BLFDIPDPMBUFQBTUSZCZQVMTJOHUIFQBT-USZUCTQDPDPBBOEUIFWBOJMMBJOBGPPEQSPDFTTPS3PMMPVUPOBMJHIUMZPVSFEXPSLTVSGBDFVOUJMJUJTUIFUIJDLOFTTPGBbDPJOBOEVTFUPMJOFBDNMPPTFCPUUPNFEUBSUUJO$IJMMGPSNJOT )FBUPWFOUP$$GBOHBT4DSVODIVQBTIFFUPGCBLJOHQBSDINFOUUIFOBUUFOJUPVUBOEQSFTTHFOUMZPWFSUIFQBTUSZ1JMFJOCBLJOHCFBOT

    BOECMJOECBLFGPSNJOTVOUJMUIFQBTUSZJTCJT-DVJUZ3FNPWFUIFQBSDINFOUBOECFBOTBOECBLFGPS5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help UPLFFQUIFCBTFDSJTQ3FEVDFPWFOUP$$GBOHBTBOETQSFBEUIFKBNPWFSUIFCBTFPGUIFUBSU .FMUUIFDIPDPMBUFBOECVUUFSJOBNJDSPXBWFJOTIPSUCVSTUTPO)JHITUJSSJOHJOCFUXFFOPSJOBCPXMPWFSoCVUOPUUPVDIJOHoBQBOPGCBSFMZTJN-mering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale BOEUIJDL5BLFZPVSUJNFXIFOCFBUJOHUIFFHHTBOETVHBSUIFZTIPVMECFNPVTTFMJLF4JFWFUIFPVSand remaining cocoa and fold in, together with the NFMUFEDIPDPMBUFVTJOHBCJHNFUBMTQPPO4. Scrape into the tin and scatter over the cher-ries. Bake for 20-25 mins until the filling has slightly QVFECVUJTTUJMMTMJHIUMZXPCCMZXIFOZPVTIBLFJU$IJMMGPSISTPSPWFSOJHIUUIFOTQSJOLMFXJUIBfew cherries and a dusting of icing sugar. Serve with DSNFGSBDIF*GZPVIBWFOUHPUCBLJOHCFBOTGPSCMJOECBLJOHVTFVODPPLFESJDFPSESJFECFBOTJOTUFBE*GZPVEPOUhave a cherry pitter, you can remove the stones with a metal piping nozzle. Simply place the nozzle on a BUTVSGBDFUJQGBDJOHVQXBSETBOESNMZQSFTTUIFcherry onto the nozzle until the stone comes out of the top.

    The classic pancake

    Cooking timePrep:10 minsCook:20 minsPlus restingSkill levelEasyServingsMakes 12JTCBTJDCBUUFSSFDJQFGPSDSQFTBOEQBODBLFTJTBversatile foundation for either sweet or savoury fill-ings

  • Ingredientst HQMBJOPVSt NMXIPMFNJMLt FHHTt HVOTBMUFECVUUFSNFMUFEQMVTBMJUUMFFYUSBfor greasingMethod 4JUIFPVSXJUIBQJODIPGTBMUJOUPBNFEJVNTJ[FCPXMBOENBLFBXFMMJOUIFNJEEMF.JYUIFNJMLBOENMPGXBUFSUPHFUIFS#SFBLthe eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking DPOTUBOUMZBOEHSBEVBMMZJODPSQPSBUJOHUIFPVSBTyou do so. 8IJTLVOUJMUIFCBUUFSJTTNPPUIBOEBMMUIFPVSIBTCFFOJODPSQPSBUFE4FUUIFCBUUFSBTJEFUPSFTUGPSNJOTUIFOXIJTLUIFNFMUFECVUUFSJOUPUIFCBUUFS )FBUUIFQBOPWFSBNFEJVNIFBU7FSZMJHIUMZHSFBTFUIFQBOXJUINFMUFECVUUFS6TJOHBMBEMFQPVSSPVHIMZUCTQPGCBUUFSJOUPUIFQBOBOETXJSMJUBSPVOETPUIFCPUUPNPGUIFQBOJTFWFOMZDPBUFE:PVXBOUUPVTFKVTUFOPVHICBUUFSUPNBLFBEFMJDBUFMBDZQBODBLF$PPLUIFQBODBLFGPSBCPVU45 secs on one side until golden and then using a QBMFUUFLOJGFPSTITMJDFJQUIFQBODBLFPWFSBOEDPPLUIFPUIFSTJEFGPSBCPVUTFDTVOUJMJUGSFDL-les.4. Slide the pancake out of the pan and either TFSWFJNNFEJBUFMZPSTUBDLPOBQMBUFXJUICBLJOHQBSDINFOUJOCFUXFFO$POUJOVFVOUJMBMMUIFCBUUFSis used up.Try adding orange or lemon zest, a pinch of cin-OBNPOPSFWFOOFMZDIPQQFEIFSCTUPUIFCBUUFSdepending on what you fill the pancakes with.

    z

    Classic plum pie with custard

    Cooking timePrep:20 minsCook:45 minsSkill levelModerately easyServings4FSWFTThis traditional favourite is an ideal post-Sunday lunch pud

    Ingredientst HQMVNTTUPOFEBOEUIJDLMZTMJDFEt HHPMEFODBTUFSTVHBSQMVTFYUSBt UTQHSPVOEDMPWFTt IFBQFEUCTQDPSOPVSt PVSGPSEVTUJOHt HQBDLTIPSUDSVTUQBTUSZt FHHCFBUFOUPHMB[FFor the custardt FHHZPMLTt HDBTUFSTVHBSt NMNJMLt NMEPVCMFDSFBNt TFFETTDSBQFEGSPNWBOJMMBQPEMethod )FBUPWFOUP$GBO$HBTBOEQVUBMBSHFCBLJOHTIFFUJOUPIFBUVQ1VUUIFQMVNTTVHBSand cloves in a pan. Simmer until the sugar dissolves BOEUIFQMVNTBSFKVJDZNJOT.JYUIFDPSOPVSXJUIBMJUUMFPGUIFKVJDFUIFONJYXFMMJOUPUIFGSVJUBoil for a few mins, stirring, until thickened. 'PSUIFDVTUBSECMFOEUIFZPMLTBOETVHBSHeat the milk, cream and vanilla in a pan until BMNPTUCPJMJOHUIFOHFOUMZQPVSPOUPUIFFHHNJYwhisking constantly. Return to a clean pan and heat

  • HFOUMZTUJSSJOHVOUJMUIFNJYUIJDLFOTBOEDPBUTUIFCBDLPGBTQPPO$PPMRVJDLMZUIFODIJMM$VTUBSEDBOCFNBEFVQUPBEBZBIFBEBOEHFOUMZSFIFBUFE 3PMMPVUUXPUIJSETPGUIFQBTUSZPOBPVSFETVSGBDF6TFUPMJOFBQJFEJTIMFUUJOHUIFQBTUSZIBOHover the edges a little. Fill with the plums. Roll out SFNBJOJOHQBTUSZBCPVUDNCJHHFSUIBOUIFEJTIthen drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with FHHBOETQSJOLMFXJUITVHBS$BOCFBTTFNCMFEVQUPEBZBIFBE1MBDFPOUIFIPUCBLJOHTIFFU#BLFGPSNJOTVOUJMHPMEFOCSPXOBOETFSWFIPUXJUIthe custard.

    Classic winter fruitcake

    Cooking timePrep:20 minsSkill levelEasyServingsEnough icing for the topThis festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centre-piece for Christmas tea

    IngredientsFor the decorationt FHHXIJUFt HDBTUFSTVHBSt TNBMMCVODICMBDLHSBQFTt IPMMZPSCBZMFBWFTt DNJODISPVOEGSVJUDBLFt DMFNFOUJOFTt KVTUSJQFHTt BGFXLVNRVBU

    t BGFXQIZTBMJT$BQFHPPTFCFSSJFT

    t BQQSPYDNSFEPSHPMESJCCPOFor the frostingt FHHXIJUFTt HJDJOHTVHBSMethod -JHIUMZCFBUUIFFHHXIJUFJOBTIBMMPXCPXMBOETQSFBEPVUUIFDBTUFSTVHBSPOBCBLJOHTIFFUPSUSBZ%JQUIFHSBQFTBOEUIFIPMMZPSCBZMFBWFTJOUPUIFFHHXIJUFPSVTFBQBJOUCSVTI4IBLFPUIFFYDFTTUIFODPBUJOUIFTVHBS4FUBTJEFUPESZGPSBUMFBTUNJOTJEFBMMZBCPVUNJOT2. When youre ready to decorate, make the GSPTUJOH1VUBMBSHFCPXMPWFSBQBOPGTJNNFSJOHXBUFSNBLJOHTVSFUIFCPUUPNPGUIFCPXMEPFTOPUtouch the water. Put the egg whites and icing sugar JOUPUIFCPXMBOEXIJTLGPSNJOTVOUJMZPVIBWFBUIJDLWFSZHMPTTZGSPTUJOH6TFBTQBUVMBUPDMFBOBSPVOEUIFFEHFTPGUIFCPXMFWFSZTPPFOBTZPVwhisk. Scoop the frosting onto the top of the cake BOETQSFBEJUBSPVOEXJUIBBUFEHFELOJGFTXJSM-JOHBTZPVHPUPDSFBUFBTOPXZFFDUTFF,OPXIPXCFMPX )BMWFUIFDMFNFOUJOFTHTBOELVNRVBUTthen arrange on top of the frosted cake with the QIZTBMJTGSPTUFEHSBQFTBOEMFBWFT'JYBSJCCPOBSPVOEUIFCBTFBOEMFBWFUIFDBLFTPNFXIFSFDPPMoCVUOPUUIFGSJEHFoVOUJMZPVSHVFTUTBSSJWFThis type of frosting is essentially a meringue, with UIFFHHCFJOHDPPLFECZUIFIFBUPGUIFXBUFSJUTwhisked over. For a deep, swirled topping, dollop a few good spoonfuls of the frosting on top, then gently paddle the frosting out to the sides of the cake XJUIBQBMFUUFPSBBUFEHFELOJGFFGSPTUJOHJTmore forgiving than other icings in case you make a mistake, although try to avoid moving it around more than 5 minutes after putting it on the cake.0,TPUIFGSVJUQSPCBCMZXPOUMBTUNPSFUIBOBEBZCVUUIFQPJOUPGUIJTDBLFJTUIBUJUMPPLTGBCVMPVTBOEis a cinch to put together when time is short. You DBOBMTPBEEGSFTIDSBOCFSSJFTQPNFHSBOBUFTFFETor still-intheir skin lychees. If youre really stuck for time this is also a great way to transform a plain CPVHIUGSVJUDBLFoCVUUIBUDBOCFZPVSPXOMJUUMFsecret!

  • $SQFT4V[FUUF

    Cooking time1SFQNJOT$PPLNJOTSkill levelModerately easyServings4FSWFTThis classic French recipe is a fine way to elevate the IVNCMFQBODBLFJOUPBTNBSUQVEEJOHIngredients

    YDMBTTJDQBODBLFSFDJQFTFFA(PFTXFMMXJUI

    UCTQDBTUFSTVHBSNMGSFTIMZTRVFF[FEPSBOHFKVJDFPSBOHFT

    zest 1 orangeUTQMFNPOKVJDFUCTQ(SBOE.BSOJFSPS$PJOUSFBVHVOTBMUFECVUUFS

    MethodPrepare pancakes following the classic recipe - see A(PFTXFMMXJUI'PMEUIFQBODBLFTJOUPRVBSUFSTTip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue UPDPPLVOUJMJUCFDPNFTBEFFQBNCFSDPMPVSFEcaramel.Immediately slide the pan off the heat and add UIFPSBOHFKVJDFoCFDBSFGVMBTJUNBZTQMBUUFSBOEspit as it hits the hot caramel. Add the orange zest, MFNPOKVJDFUIF(SBOE.BSOJFSBOESFUVSOUIFQBOUPBMPXIFBUUPSFNFMUUIFDBSBNFMJOUPUIFMJRVJE"EEUIFCVUUFSUPUIFTBVDFJOTNBMMQJFDFTCSJOHUPUIFCPJMBOETJNNFSHFOUMZVOUJMHMPTTZBOESFEVDFEslightly. Add the pancakes to the pan and warm through. Serve immediately.

    Chocolate praline pancake cake

    Cooking timePrep:20 minsCook:40 minsSkill levelModerately easyServings4FSWFTIf you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce

    Ingredientst YDMBTTJDQBODBLFSFDJQFTFFh(PFTXFMMXJUIh

    t TVOPXFSPJMGPSHSFBTJOHt HDBTUFSTVHBSt HCMBODIFEBMNPOETt UTQTFBTBMUBLFTFor the chocolate saucet HEBSLDIPDPMBUFOFMZDIPQQFEt HVOTBMUFECVUUFSt NMXIPMFNJMLt NMEPVCMFDSFBNt UCTQCSBOEZPSEBSLSVNt HMJHIUNVTDPWBEPTVHBSt XIJQQFEDSFBNUPTFSWFMethod1. Prepare pancakes following a classic recipe TFFh(PFTXFMMXJUIh -JHIUMZCSVTIBCBLJOHTIFFUXJUITVOPXFSoil. Tip the caster sugar into a medium-size sauce-QBOBEEUCTQPGXBUFSBOETFUUIFQBOPWFSBMPXmedium heat to allow the sugar to slowly dissolve JOUPUIFXBUFS#SJOHUPUIFCPJMBOEDPOUJOVFUPDPPLVOUJMUIFTZSVQCFDPNFTBNCFSDPMPVSFEDBSBNFM

  • 8PSLJOHRVJDLMZUJQUIFCMBODIFEBMNPOETBOETBMUJOUPUIFQBOBOEDPOUJOVFUPDPPLGPSTFDTNJOVOUJMUIFDBSBNFMUVSOTEFFQBNCFSBOEthe almonds are toasted. Tip the praline onto the PJMFECBLJOHTIFFUBOEMFBWFVOUJMDPNQMFUFMZDPMEand hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped. 5PNBLFUIFDIPDPMBUFTBVDFDPNCJOFBMMUIFJOHSFEJFOUTJOBIFBUQSPPGCPXMTFUPWFSBQBOPGCBSFMZTJNNFSJOHXBUFS4UJSPDDBTJPOBMMZVOUJMsmooth and silky. Remove from the heat and cool to room temperature. )FBUPWFOUP$$GBOHBT-BZPOFQBODBLFJOUIFCPUUPNPGBDNTQSJOHGPSNUJOBOETQSFBEPWFSUCTQPGDIPDPMBUFTBVDF4DBUUFSwith chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake. $PWFSUIFUJOXJUIGPJMBOECBLFPOUIFNJE-dle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a CPXMPGMJHIUMZXIJQQFEDSFBNBMPOHTJEF

    Gregg's tangy lemon tart

    Cooking timePrep:25 minsCook:1 hrPlus chillingSki

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