Thursday 5 april 2012
4
05
/04
/Apr
/2012 12:16
Pour la recette en Francais cliquez ici
Ingredients:
130g digestive biscuits (speculoos for me)
40g butter, melted
250g mascarpone or Philadelphia
1 can sweetened condensed milk
juice of 2 lemons. (more or less)
For the cherry
compote:
250g cherry
25g sugar
Method of preparation:
Combine the crushed biscuits with melted butter, press the mixture into glasses or into a mold, let to
cool while preparing filling.
Beat the mascarpone or philadelphia cheese until creamy,
add the condensed milk.
Stir in lemon juice (the amount depends on your
taste)
Pour over the prepared base and refrigerate for at least 1 hour.
Prepare the fruit compote: mix the cherries with sugar over low heat and leave to cook for few minutes.
Remove glasses from refrigerator and pour in
the fruit compote.
By Melissami
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Posted in: Dessert
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1
Thursday 20 january 2011
4
20
/01
/Jan
/2011 16:44
This mousse or chestnut pudding is very easy but a little long to prepare (at least compared
to the desserts that I usually share with you lol) because you have to cook the chestnuts for 40 minutes then bake the mousse in the oven for 15 minutes but the result is definitely worth it lol.
XXXX
Ingredients:
450g chestnut
300ml milk
1 bay
leaf
1 cinnamon
stick
175g sugar
2 large egg
yolk
1 / 2 tsp
vanilla essence
4 tbsp of
orange juice
150ml
double cream
Method:
In a saucepan, place the chestnuts, milk, bay leaf, cinnamon and half the sugar. Boil and leave on low heat for about 40min or until the chestnuts are tender.
Remove bay leaf and cinnamon and mash the chestnuts.
Whisk the egg yolks with remaining sugar.
Stir in orange juice and vanilla.
Add the
chestnut puree.
Beat the cream and add to mixture.
Pour the mixture into well buttered 6 ramekins and bake in preheated oven 180C for 15 min.
Cool
slightly before serving.
By couscousandpudding
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Posted in: Dessert
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0
Tuesday 18 january 2011
2
18
/01
/Jan
/2011 10:24
Without realizing I bought loads of unripe pears that my
kids wouldn't touch lol, so I cooked
compote with half of them and the other half this
way. This dessert is very
easy and quick to prepare
which can be served hot
or cold. Poached pears in orange juice and
allspices mixture along with raisins. You can leave the
pears whole but I've preferred to cut them in half
and remove the core to make it easier for
my children to eat them.
XXX
Ingredients:
4 Pears
300ml orange juice
Mixed spices (to taste) or just cinnamon if you
want (for
children)
2 tbsp of brown sugar (or
to taste)
50g raisins
Method:
Peel pears and cut them in
half, remove the core.
In a saucepan, combine pears,
lemon juice, spices and sugar.
Bring to boil.
Leave on low heat for 10 minutes or until pears are
cooked.
Serve hot or cold.
By couscousandpudding
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Posted in: Dessert
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0
Friday 14 january 2011
5
14
/01
/Jan
/2011 16:55
Today I share with you this very light, fluffy and easy to prepare dessert. It's very easy to make a
souffle but the hardest part for me is taking pictures when the
soufflé is still up .. lol
...
XXXX
Ingredients:
55g sugar
4 apricots (200g)
60ml water
2 tbsp honey
4 egg whites
Butter
Method:
Butter 6 ramekins and sprinkle a little
sugar
Put the apricots in a saucepan and cover with boiling water. Allow 2 min.
Peel and chop the apricots finely.
In a saucepan combine the
apricots, honey, remaining sugar
and water.
Boil and leave on low
heat for 10min.
Beat the egg whites until stiff.
Gradually add the apricot mixture.
Pour the mixture into
6 ramekins.
Bake in preheated oven 180C
for 15 min.
Serve immediately ...
By couscousandpudding
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Posted in: Dessert
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0
Sunday 28 november 2010
7
28
/11
/Nov
/2010 11:01
Today I share with you a very easy recipe for fruit jellies that your kids will love. This is an Orange Jelly that you
can sprinkle with sugar before serving. For this recipe I used veggie gelatin powder, but you can use sheets of gelatin (4 or 5) instead, you
will need to soften them in water before adding them to the orange juice.
XXXX
Ingredients:
1 l of orange juice
300-400g of sugar (depending on taste)
1 knob of butter
100g powdered gelatin
+ Extra sugar for deco
Method:
Mix all ingredients and mix on low heat for 10 minutes.
Pour into jelly moulds
Put in the refrigerator
Sprinkle with sugar before serving
By couscousandpudding
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Posted in: Dessert
2
Friday 8 october 2010
5
08
/10
/Oct
/2010 10:35
Fruity and Creamy English
Trifle
English Trifle is an excellent way of using up leftover pieces of cake or biscuits, jelly, custard, fruits and whipping cream.
It is a recipe where you can use any fruit that is in season at the time. You can use as many sponges, custard, jelly and fruits as you want depending on the size of your trifle
dish..lol. it's a delicious and tempting mixture of sponge fruit and cream..Ingredients
Trifle sponges
Jelly
Fruits
Custard
Whipping cream
Method
Layer the trifle sponge in the base of a glass serving dish.
Make up the jelly according to the pack instructions and leave to cool, but do not allow to set. This will stop the jelly soaking completely into the sponge.
Put the strawberries around the side of the glass
Pour over the jelly and leave to set.
Spoon over the cold custard.
Decorate with fruit.
Repeat until the top of the glass
Top with whipped cream
Decorate with fruits.
Chill 2 hours before serving.
XXX
By couscousandpudding.over-blog.com
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Posted in: Dessert
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7
Saturday 2 october 2010
6
02
/10
/Oct
/2010 07:00
Delia’s Chocolate Mousse
This is my attempt at Delia’s very chocolaty mousse. It's certainly one of the simplest but the nicest chocolate mousse
ever.
xxx
Ingredients:
200g dark chocolate (+70% cocoa solids)
120ml warm water
3 large eggs, separated
40g golden caster sugar
Method:
Break the chocolate and put the chocolate pieces and the warm water in a large heatproof bowl in a Bain Marie, allow the chocolate to melt
slowly.
Remove from the heat and give it a good stir until smooth and glossy, then let the chocolate to cool for 2-3 minutes before stirring in the
egg yolks. Mix well.
Whisk the egg whites to the soft-peak stage, then add in the sugar, about a third at a time.
Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.
Divide the mousse between ramekins , cover with Clingfilm and chill for at least 2 hours.
By couscousandpudding.over-blog.com
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Posted in: Dessert
10
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