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HOW TO MAKE CHOCOLATE DELICE RECIPE WITH RAYMOND BLANC

Watch and learn how Raymond Blanc, the two star Michelin chef makes this rich dark French chocolate tart with a nutty crunchy crust.

For the base
100 g / 3-1/2 oz toasted hazelnuts
100 g / 3-1/2 oz caramelized sugar pieces
150 g / 5-1/4 oz bran flakes, slightly crushed

For the delice
140 ml / 5 fl oz full-fat milk
325 ml / 11-1/2 fl oz double cream
2 free-range eggs
340 g / 12 oz good-quality dark chocolate, minimum 60 percent cocoa solids, roughly chopped

For the caramel hazelnuts
125 g / 4-1/2 oz caster sugar
8 hazelnuts, shells removed, lightly toasted in a dry frying pan

For the coffee foam
200 ml / 7-1/4 fl oz strong black espresso coffee
1 sheet gelatine, soaked in cold water for 10 minutes, drained

To serve
2 to 3 Tablespoons cocoa powder
1 Tablespoon freshly ground coffee beans

Serves 6 to 8

***For directions watch the video.

Posted on Sep 10, 2013

GYPSY TART RECIPE

gypsy-tart-recipeThis tart has a beautifully rich flavour, thanks to the dark muscovado sugar from Billington's.

Yield: 8 servings

250 grams Plain White Flour (Allinson Nature Friendly)
1 pinch Salt
125 grams Salted Butter cold, cut into cubes
1 Egg Yolk large
2 Evaporated Milk 170g cans, chilled overnight in the fridge
230 grams Dark Muscovado Sugar (Billington's)
150 grams Dark Chocolate (Silver Spoon Create)
Cocoa Powder to dust

Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

Mix the egg yolk with 2 tablespoons of cold water and add into the flour mixture.

Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

Roll out the pastry on a lightly floured surface and use to line a 23cm x 3.5cm flan tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.

Preheat the oven to 190C, fan 170C, gas 5.

Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.

Place a baking sheet in the oven to heat up. Using an electric mixer, whisk together the chilled evaporated milk and sugar on full power until it has become light, coffee coloured and creamy resembling softly whipped cream that is just holding its peaks. If using a table top machine this will take only 3-4 minutes and if using a hand held electric mixer it will take 12-15 minutes. Don’t scimp on this stage as it is important to the final result.

Meanwhile melt 100g of plain chocolate, and allow to cool a little.

Whisk the chocolate quickly into the creamy mixture and pour into the pastry case.

Place on a baking sheet and bake for 15-20 minutes, the middle should have a very slight wobble. The top will have a crust and the mixture will have puffed up above the pastry case a little.

Remove, allow to cool and chill overnight. Using a sharp knife cut the remaining 50g of dark chocolate into small shards and sprinkle over the top.

Dust with cocoa powder and serve sliced into wedges and serve with cream.

From Tart It Up, Mitchell Beazley (October 10, 2012)

Tart It Up

Tart It Up by Eric Lanlard
* Hardcover: 176 pages
* Publisher: Mitchell Beazley
* Language: English
* ISBN-13: 978-1845337193

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Sep 5, 2013

CARDAMON PEAR CRISPS RECIPE

Cardamom Pear Crisps recipeOften overlooked for their crisp apple counterparts, pears work exceptionally well in desserts, their buttery, velvety flesh lending itself to spiced pairings and hearty baked toppings. Curl up with a warm jar of freshly baked pear crisp on a brisk autumn eve and you’ll forget all about those red orbs.

Makes 6 crisps in jars

For the pear filling:
20 small pears, such as Forelle or Seckel varieties, or 10 medium pears, such as Anjou
Juice of 1 lemon
¼ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon cinnamon

For the crisp topping:
½ cup all-purpose flour
½ cup rolled oats
½ cup packed brown sugar
½ teaspoon ground cardamom (see Note)
½ teaspoon ground dried ginger
Pinch of salt
½ cup unsalted butter (1 stick), softened

1. Preheat the oven to 350º F. Wash and core the pears and cut them into 1/4 inch slices. Place the pear slices in a large bowl. Add in the lemon juice and toss gently to keep the pears from browning. Mix in the sugar, cornstarch, and cinnamon. Fill six 8-ounce canning jars with the pears to 1/4 from the top.
2. Make the topping: In a separate bowl, stir together the flour, oats, brown sugar, cardamom, ground ginger, and salt to mix well. Add the butter and use a fork to incorporate it into the dry ingredients until the mixture is crumbly. Spoon the topping over the pears to cover the tops.

3. Bake for 25 to 30 minutes, or until the pears are cooked through and the topping is a light golden brown. Serve warm.

Note: For the freshest and most fragrant cardamom flavor, purchase green cardamom pods and grind the seeds with a mortar and pestle or in a coffee grinder.

From Desserts in Jars: 50 Sweet Treats that Shine, Harvard Common Press (June 26, 2012)

Desserts in Jars

Desserts in Jars: 50 Sweet Treats that Shine
Hardcover-spiral: 160 pages
Publisher: Harvard Common Press; Spi edition (June 26, 2012)
Language: English
ISBN-10: 1558327983

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Sep 4, 2013

THE PERFECT LEMON TART BY HESTON BUMENTHAL

perfect lemon tart

“For this tart to achieve greatness, the filling has to be exactly the right texture – not too soft but not too firm either. The most reliable way to get it right is to use a digital probe which takes out all the guesswork. When blind baking, the pastry should be treated like a biscuit; if you think it is done, cook it for a little bit longer. Also, use the best lemons you can so that they contribute great acidity.” — Heston

Perfect Lemon Tart

Serves 12

For the pastry
300g plain flour
150g unsalted butter
½ tsp salt
120g icing sugar
3 large egg yolks
Seeds from ½ vanilla pod
Finely grated zest of ½ lemon
1 egg for the egg wash

For the filling
Finely grated zest and juice of 5 lemons
300ml double cream
390g white caster sugar
9 large eggs
1 large egg yolk

1. Using a mixer fitted with a paddle attachment, mix the flour, butter and salt on low speed until it becomes a sand like texture (approximately 2 to 3 minutes).

2. In the meantime, in a tall container blitz together the icing sugar and egg yolks with a hand blender.

3. Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to the bowl in the mixer and continue to mix on low speed until fully combined and a very soft dough has formed (approximately 3 to 5 minutes).

4. Roll the dough into a flat rectangle and wrap it in clingfilm before placing in the fridge for at least 1 hour.

5. Roll the pastry between two sheets of baking paper to a thickness of 2mm, using two stacked 2 pence coins as guides, then place in the freezer for 30 minutes.

6. Pre-heat the oven to 190 degree C/gas mark 5. Line a 26-cm tart tin (2.5-cm deep) with the pastry making sure to press it into the edges and leaving the pastry hanging over the edge.

7. Take a sheet of baking paper and scrunch it up several times to eliminate any sharp edges. Prick the dough with a fork all over the surface. Place the baking paper on top and add enough coins (or baking beans) to fill the casing ¼ of the way up. Place in the preheated oven to bake for approximately 20 minutes or until fully cooked.

8. In the meantime, mix some of the leftover dough with an egg using a hand blender.

9. After 20 minutes, remove the baking paper and coins and, using a pastry brush, brush the entire surface of the tart with the dough and egg mixture. This ‘liquid pastry’ will ensure that any holes will be sealed. Return the tart to the oven for an additional 10 minutes.

10.Remove the tart from the oven and allow to cool completely.

11. When ready to bake, preheat the oven to 120 degree C/gas mark ½. Place the baked pastry case in the oven to warm up.

12. Put all the filling ingredients into a bowl and mix together using a spatula. Place the bowl over a saucepan of simmering water and allow to warm up until the temperature reaches 60 degree C. At this point, strain the mixture through a fine sieve into a jug. With a spoon, remove the bubbles from the surface of the liquid.

13. Slide the oven rack out a bit, then pour the mixture into the warm pastry case inside the oven. Fill the case to the top, slide the rack carefully back in, and bake the tart for approximately 25 minutes or until the temperature of the filling reaches 70 degree C. Allow to cool completely at room temperature.

14. Just before serving, trim the overhanging pastry by running a sharp knife round the top of the tart tin and discard.

Posted on Aug 20, 2013

HOW TO MAKE KEY LIME JELLY POTS RECIPE

Watch and learn how to make this delicious Key Lime Jelly Pots with sweet flavors balanced with zingy lime. It is a combination of cheesecake, jelly and key lime pie! It looks great and tastes amazing!

250g Oreo cookies
100g unsalted butter
4 large limes
½ a can of condensed milk (200g)
300ml double cream
1 packet of lime jelly

*** For directions watch the video.

Posted on Jul 29, 2013

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