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Thread: Desserts!

  1. #109

    Join Date
    Dec 2005
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    This is one I make at Christmas, but is good at anytime.

    Mock Christmas Mini Puddings

    1 Black & Gold or home brand ready made fruit cake
    1/2 cup brandy/port/whiskey/rum, basically your sprit of choice
    1.5 cups White Chocolate Melts
    1 packet Glace Cherries

    Crumble the cake into a bowl and mix with the booze until it all comes together like dough (you may need a little extra water). Scoop about 2 tablespoons of mix and roll it into a ball until you have used all the mix (can't remember exactly how many it makes - depends on the size of the cake). Put in the fridge to firm and chill. While they are chilling, get the white melts and put in a pan and melt over low heat or use a double boiler (1 pan over the other with boiling water). When the chocolate has melted, get the balls out of the fridge and spoon the chocolate over them letting it dribble down the sides like custard would and put a glace cherry on top (you can halve them if they seem too big). Put back into the fridge for the chocolate to set. Serve with warm custard.

    Easy Peasy.


  2. #110

    Join Date
    Oct 2003
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    Forestville NSW
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    What about mini puddings like butterscotch puddings? YUum..

  3. #111

    Join Date
    Jan 2005
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    cowtown
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    how far does it have to travel, and is it just no cream, or no dairy?

    MY friend made ice cream sandwiches, with partially softened/melted ice-cream and sandwiched them with wafers, then re-froze.

    Hmm, but with it being winter and all, maybe you want something a bit warmer..

  4. #112

    Join Date
    Jun 2006
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    Penrith, NSW
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    Danni - i have a great 'Baked Brown Sugar Custards' Recipe - by one of my fav's Bill Granger...really easy and hardly any ingreds.

    5 egg yolks
    80g (1/3 cup) brown sugar
    500ml (2 cups milk)
    3 teaspoons natural vanilla extract

    Preheat oven 160 deg. Place egg yolks and sugar in bowl, whisk to combine. Place milk and vanilla in saucepan over med heat and bring to boil. Remove from heat and gradually add milk to eggs, whisking constantly. Skim off any foam that rises to top.

    Place 4 oven proof ramekins into a baking dish. Divide mixture between ramekins. Pour hot water into baking dish halfway up the sides of ramekins and then cover with foil. Bake for 45-50mins, or until custards are set. Remove custards from baking dish and leave to cool slightly before chilling for 2 hrs (but for those who like warm custard - serve when warm). Serves 4

    Could prob sprinkle a little brown sugar and/or cinnamon on top for added effect. I make HEAPS of Bill's desserts (i usually don't bother making desserts) and they are soooo easy and tasty.

    I bought ramekins (1 cup equiv) at freedom for $2 each and i use them all the time - worth buying!

  5. #113

    Join Date
    Jun 2006
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    Penrith, NSW
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    Or what about profiteroles with a choc - liqueur sauce ...and strawberries on the side?
    I have a recipe if u like or u could buy the packet ones - i think 'white wings' makes a good one with a custard filling.

  6. #114
    Sal Guest

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    Hi Danni, my mum makes this dessert, not sure what it's called (something along the lines of plum pie but fancier). Basically it is a big jar of plums that are cooked in a syrup. Then for the crust you get puff pastry, put some egg yolk and brown sugar on it, then cut out long 'sails' (long triangles if you can visualise) and bake them in the oven. It is served by putting some plums with some of the syrup into a bowl, then the crust sits on the top of the bowl. Can be served with cream, marscapone or ice-cream, or custard.

    If that tickles your fancy at all I'll get the proper details. It looks very fancy and isn't much work (or cost).

  7. #115
    Tigergirl1980 Guest

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    I did a google search and this recipe came up:


    Pavlova Cheesecake
    Serving Size : 8

    Icy Bubbles Crust:
    1/4 cup brown sugar -- firmly packed
    2 tablespoons condensed milk, sweetened
    1 tablespoon maple syrup
    60 grams copha
    2 cups rice bubbles

    Pavlova Filling:
    1/4 cup cocoa
    1 tablespoon cornflour
    250 grams cream cheese -- softened
    3/4 cup caster sugar
    2 eggs -- separated
    1 x 250g carton cottage cheese
    1 teaspoon vanilla essence

    Decoration:
    whipped cream
    jelly crystals

    Preheat oven to 180C. Icy Bubbles Crust: Heat brown sugar, condensed
    milk and maple syrup over a low heat, add copha and allow to melt.
    Pour into a bowl and quickly stir in the rice bubbles. press into the
    base of a greased 20cm springform pan and refrigerate until firm.

    Pavlova Filling: Sift the cocoa and cornflour together. Beat the cream
    cheese with 1/2 cup of caster sugar, then beat in the egg yolks,
    cottage cheese, vanilla essence and the cocoa mixture. Whisk the egg
    whites stiffly, gradually beating in the remaining of the caster sugar
    until a firm meringue is achieved. Carefully fold in the cocoa
    mixture and pour over Icy Bubbles Crust. Bake for about 45 minutes,
    then turn of the heat and leave for about 1/2 hour then remove from
    oven and run a spatula around the sides. Refrigerate until well
    chilled, then lift onto a serving platter and decorate with whipped
    cream and jelly crystals.

  8. #116
    kirsty Guest

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    I have a recipe for a rolled pavlova (that is soft) & then filled with whatever you want ~ our most popular one is chocolate cream & chopped up strawberries. If it sounds something like this I'll hunt out the recipe for you if you'd like.

  9. #117

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    Oct 2004
    Location
    Outer Eastern Subs - Melb
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    OMG they both sound awesome!

  10. #118

    Join Date
    Dec 2005
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    In Bankworld with Barbara
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    *BUMP*

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