Dessert with Mango Parfait, Jelly and Sorbet

Ingredients

Mango Parfait

3 large, ripe, but firm mangoes
3 large egg yolks
1/3 cup superfine sugar
generous 3/4 cup whipping cream

Orange and Star Anise Jelly

generous 1 cup fresh orange juice, strained
2 star anise
2-3 sheets of leaf gelatin (depending on size)

Mango Sorbet

2 large or 3 medium mangoes
5 tbsp light sugar syrup
2 tbsp liquid glucose
juice of 1 lime

Orange Powder

2 large oranges

Method

Mango Parfait

  1. First, prepare the molds. Put six 2-3/4 – 3-1/4-inch round metal cutters on a tray and line with plastic wrap. (If you don’t have enough metal cutters, line a small cake pan.)
  2. Peel the mangoes and cut the flesh away from the seed in thin, wide slices. From the larger slices, stamp out 6 neat discs using an 3-1/4 – 3-1/2-inch cutter, then cut out another 6 discs, using a 2-3/4 – 3-1/4-inch cutter. Lay on a plate, wrap with plastic wrap, and chill until ready to serve.
  3. Roughly chop the rest of the mango and trimmings. Whiz to a puree in a blender or food processor. Push the puree through a fine strainer and discard the fibrous pulp. Measure out 9 oz of the puree and set aside.
  4. Put the egg yolks and sugar in a large heatproof bowl and beat lightly to mix. Set the bowl over a pan of barely simmering water (making sure the base of the bowl isn’t in contact with the water). Whisk the mixture using a hand-held electric whisk until it triples in volume and becomes thick and pale. When you lift the beaters, the mixture should be thick enough to leave a ribbon trail across the surface.
  5. Whip the cream in another bowl to soft peaks. Carefully fold the mango puree into the whisked egg mixture, then fold in the whipped cream. Divide between the molds (or spoon into the cake pan). Cover with a sheet of plastic wrap and freeze until firm.

Orange and Star Anise Jelly

  1. Gently heat the orange juice with the star anise in a pan to a bare simmer.
  2. Meanwhile, soak the gelatin in cold water to cover for a few minutes to soften. Drain the gelatin, squeeze out excess water, then add to the orange juice, off the heat, and stir to dissolve.
  3. Strain through a fine strainer into a rigid plastic container. Let cool, then chill until set.

Mango Sorbet

  1. Peel the mangoes and cut the flesh from the seed. then chop roughly. Whiz in a blender or food processor to a smooth puree, then pass through a strainer into a bowl and discard the fibrous pulp.
  2. Measure 1 lb 2oz of the mango puree (use the rest for a smoothie).
  3. Bring the sugar syrup and glucose to a simmer in a pan, stirring until evenly combined.
  4. Let cool, then mix with the lime juice and mango puree. Pour into an ice-cream machine and churn until almost firm. Transfer to a shallow container and freeze until solid.

Orange Powder

  1. Thinly pare the rind from the oranges, using a swivel vegetable peeler and cut away any white pith from it with a small sharp knife. Blanch the rind in a pan of boiling water for a few seconds, then immediately refresh in iced water. Repeat this two or three times as it will help to remove the bitterness from the rind. Drain and pat dry with paper towels.
  2. Heat the oven to its lowest setting, about 200°F (100°C). Spread the rind out on a baking sheet and dry out in the oven for about 30 to 40 minutes until crisp and brittle. You should be able to scrunch the rind into small pieces. Whiz in a food processor or spice grinder to a fine powder. Sift to remove any large bits and store in an airtight container.

To serve, unmold the individual mango parfaits (or use a 2-3/4 – 3-1/2-inch metal cutter to cut out neat portions if you’ve frozen the parfait in one large mold). Place a larger mango disc on each serving plate and top with a parfait. Lay a smaller mango disc on the parfait. Rest a quenelle of mango sorbet and a spoonful of orange jelly on top. Sprinkle a little orange powder and ground star anise onto the jellies, and finish with cilantro if you like. Serve at once.

Makes 6 servings.

Source: Gordon Ramsay’s Maze

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Moist and Chewy Lightened Double-dark-chocolate Brownies

Ingredients

Cooking spray
3 ounces 60% dark chocolate
1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/4 cup nonfat vanilla Greek yogurt
2 large eggs
1 teaspoon instant coffee powder
1 teaspoon vanilla extract
1/4 cup mini dark chocolate chips

Method

  1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking dish with cooking spray and set it aside.
  2. Coarsely chop the dark chocolate. Place the chocolate and the butter in the top of a double boiler set over simmering water, and slowly melt, stirring until completely combined, about 5 minutes. Remove from the heat and set aside to cool for at least 5 minutes.
  3. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir gently to combine.
  4. In a separate medium bowl, whisk together the sugar and yogurt. Add the eggs, one at a time, whisking until each one is completely incorporated. Stir in the instant coffee powder and the vanilla extract. Slowly add the melted chocolate mixture, stirring until completely combined.
  5. Add the dry ingredients to the wet and fold gently until combined. Fold in the chocolate chips.
  6. Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
  7. Gently tap the dish against the counter several times to remove any air bubbles. Place the dish in the oven and bake until a toothpick inserted into the center comes out clean, about 22 minutes.
  8. Remove the baking dish from the oven and allow the brownies to cool for about 10 minutes; then cut into 2-inch squares and serve.

Makes 16 (2-inch square) brownies.

Source: The Greek Yogurt Kitchen

Fancy Cream Puff

Ingredients

Pâte à Choux

2 cups water
1 tsp salt
7/8 cup butter
1 Tbsp sugar
2-1/2 cups flour, sifted
9 large eggs

Crème Pâtisserie

11 egg yolks
1-1/4 cup sugar (divided)
4 cups whole milk
1 vanilla bean, split
2/3 cup corn starch
1/3 cup butter
1/2 cup cocoa powder

Method

  1. To make the pâte à choux, heat the water, salt, butter and sugar in a saucepan. When the mixture boils, remove from heat and incorporate the sifted flour while stirring. Put back on low heat, stirring constantly, to dry the mixture until the dough stops sticking to the sides of the pan.
  2. Pour dough into a mixer fitted with the paddle attachment. Add the eggs gradually, while beating, until mixture comes together in a smooth dough.
  3. The dough is ready when it stretches between two fingers when pinched.
  4. Fill a pastry bag with the dough and pipe 25 small and 25 large circles onto an ungreased baking pan.
  5. Cook at 320°F for approx 45 minutes.
  6. To make the crème pâtisserie, in a bowl, whip the egg yolks with half the sugar and the corn starch until lightened in colour.
  7. In a saucepan over medium heat, warm the remaining sugar, milk, and the vanilla bean.
  8. Once the milk boils, pour a small amount over the yolks to temper, then add both mixtures to the saucepan.
  9. Bring to a boil for 2 minutes.
  10. Let cool in the fridge for one hour.
  11. Mix in cocoa powder.
  12. To assemble, fill a pastry bag with crème pâtisserie. Pierce the underside of each choux and insert tip of pastry bag. Fill the entirety of each with cream.

Makes 25 religieuses.

Source: ciao!

A Very Light French-style Panna Cotta with Figs

Ingredients

2 cups heavy cream
4 fig leaves
2 vanilla pods, split
7/8 cup superfine sugar
4 leaves gelatin (softened in cold water and squeezed)
2 cups buttermilk

Honeycomb Tuiles

2/3 cup superfine sugar
1 tbsp honey
1/4 cup liquid glucose
2 tbsp water
1-3/4 tsp baking soda

Pistachio Crumbs

1/2 cup all-purpose flour
1/4 cup ground almonds
1/4 cup superfine sugar
2 generous tbsp unsalted butter, melted
1/4 cup pistachio nuts, finely chopped

Dressed Figs

4 figs, cut into quarters
1 tbsp extra-virgin olive oil
black pepper

Method

  1. To make the panna cotta, pour the cream into a pan and add the fig leaves, vanilla pods, and sugar. Bring this to a boil, then whisk in the gelatin and pour in the buttermilk. Stir, then strain through a sieve into 12 glass bowls and leave in the fridge to set for 8 hours.
  2. For the tuiles, heat all the ingredients except the baking soda in a pan to 284°F, or until the mixture starts to turn golden. Stir in the baking soda, then pour the mixture into a deep dish lined with a silicone baking mat or parchment paper. Be very careful, as it will spit and splash. Leave this to cool and set.
  3. Preheat the oven to 400°F. Blitz the cooled honeycomb to a powder in a food processor, then sprinkle it onto a silicone baking mat or a baking sheet lined with parchment paper and put it in the oven for a couple of minutes until melted. Cut into whatever shapes you like.
  4. For the pistachio crumbs, mix the flour, ground almonds, and sugar together. Using your fingertips, gently work in the butter and pistachios – the mixture should just come together into a paste, so don’t overwork it. Wrap it in plastic wrap and chill for an hour.
  5. Preheat the oven to 350°F. Roll out the pistachio paste to about 1/4-3/8 inch thick and place it on a baking sheet. Prick it with a fork and cook for about 25 minutes. Let cool, then break up into crumbs.
  6. Toss the figs in the oil and pepper, then cut into bite-sized pieces.
  7. When the panna cotta are set, serve them topped with pistachio crumbs and a couple of tuiles and figs.

Makes 12 servings.

Source: The French Kitchen

Classic Lemon Cheesecake

Ingredients

8 oz Marie or other semi-sweet biscuits, crushed
3 oz butter, melted
1 oz caster sugar

Filling

1/2 oz gelatine
7 oz full-fat soft cheese, at room temperature
3 oz caster sugar
2 eggs, separated
grated rind and juice of 1 lemon
6 tablespoons soured cream

Decoration

1/2 cup double cream, whipped
lemon slices
chocolate shapes or buttons

Method

  1. To make the base, combine the crushed biscuits, butter and sugar. Use the mixture to line the base and 1 inch up the sides of a 9-inch springform tin.
  2. To make the filling, soften the gelatine in 2 tablespoons warm water. While it is softening, beat the cheese and sugar together until smooth. Beat the egg yolks into the cheese mixture, then beat in the soured cream, the lemon rind and the lemon juice.
  3. Dissolve the gelatine over boiling water. While it is cooling slightly, whisk the egg whites into stiff peaks.
  4. Stir the gelatine into the mixture, beating until smooth.
  5. Then fold the egg whites into the mixture. Transfer the mixture to the tin and chill it until it is firm, at least 2 hours.
  6. Unmould and decorate with whipped cream, lemon slices and chocolate shapes just before serving.

Makes 12 servings.

Source: Cheesecakes