resep masakan kuno: Desserts

Showing posts with label Desserts. Show all posts

Monday, May 13, 2013

Coconut Cream White Chocolate Mousse

A delightful combination of rich white chocolate and silky coconut cream, with a complimentary raspberry sauce in one creamy and luscious sweet treat.

Coconut Cream White Chocolate Mousse

adapted from nigella

Raspberry Sauce	Mousse
400 g Frozen unsweetened raspberries 1-2 tbsp Honey or to taste	200 g Good-quality white chocolate, finely chopped 1 can Coconut cream 2 Egg whites 1/4 tsp Lemon juice

Defrost the unsweetened frozen raspberries in the microwave. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. Throw away the seeds and, to the strained juice, stir in the honey until combined. Serve or store in an airtight container, refrigerated, for up to 5 days.
Put the can of coconut milk in the refrigerator for several hours (or overnight). Scrap off the solid top layer of creamy coconut, careful not to include any of the liquid on the bottom of the can. The coconut water can be used in making the smoothie or baking bread.
Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about 5 minutes. Chill, covered, the whipped coconut cream in the fridge and go ahead to prepare the white chocolate.
Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat.
Whip the egg whites and lemon juice until stiff peaks form, then fold into the chocolate mixture, in 2 batches, until well combined. Remove the whipped coconut cream from the fridge and fold into the chocolate mixture.
Divide into 4 glasses and refrigerate for 4 hours or overnight until just set. Serve topped with raspberry sauce.

Saturday, March 23, 2013

Berry Chia Pudding

If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature's complete superfood, provide a nice crunch and a slightly nutty flavour and are the richest known plant-based combination of omega-3, dietary fibre and protein as well. The pudding can be refrigerated for up to 3 days.

100 g Fresh strawberries, chopped
100 g Fresh blueberries
100 g Raspberries
60 ml Blood orange juice or water
10 Dried longan flesh or dates
3 tbsp Chia seeds
Maple syrup for drizzling, optional

Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth.
Transfer the pureed fruit mixture into a bowl, then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight.
Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled.

Thursday, December 29, 2011

Mango and Vanilla Ice Cream Trifles

Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.

A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.

Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.

500 ml Vanilla ice cream, softened
200 g Cream cheese, softened
250 g Mango puree
10 Spekulatius cookies, crumbled
200 g Whipped cream
Physalis fruit

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.

Thursday, July 22, 2010

Vanilla Yogurt Mousse with Strawberry Marshmallow

This is a really delightful summer dessert with smooth and creamy texture that uses fresh blueberries, vanilla yogurt and strawberry-flavoured marshmallow.

125 g Vanilla yogurt
60 ml Whole milk
80 g Strawberry flavoured mini marshmallow
50 g Fresh blueberries

Place strawberry marshmallows, vanilla yoghurt, and whole milk in a pot. Heat the mixture over the slow flame until the marshmallows are melted and all the ingredients are well-combined. Remove and cool.
Divide half of the fresh blueberries into two serving glasses, and slowly pour in the mousse. Cover and chill for an hour until set. Arrange the rest of the blueberries on the top of the mousse. Serve.

Vanilla Yogurt Mousse With Strawberry Marshmallow

Friday, July 9, 2010

Strawberry Marshmallow Mousse

This recipe was really easy, quick to make and tasted wonderful. The combination of the delicate flavour and pleasant tartness of the strawberries with the creaminess and sweetness of the marshmallows is unbeatable!

280 g Fresh strawberries, halved if large
25 g Vanilla sugar
100 ml Water
140 g Mini marshmallows
200 ml Double cream

Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.

Strawberry Marshmallow Mousse