Caramel and Pecan Terrine

Ingredients

1/2 cup granulated sugar
5 tbsp water
scant 2 cups double cream
2 tbsp icing sugar
1/4 cup pecan nuts, toasted

Method

  1. Heat the sugar and water in a small, heavy-based saucepan until the sugar dissolves. Boil rapidly until the sugar has turned pale golden. Remove from the heat and leave to stand until the syrup develops a rich brown colour.
  2. Pour 6 tbsp of the cream over the caramel. Heat to make a smooth sauce. Leave to cool.
  3. Dampen a 1 lb loaf tin, then line the base and sides with clear film.
  4. Whip a further 2/3 cup of the cream with the icing sugar until it forms soft peaks. Then whip the remaining cream in a separate bowl and stir in the caramel sauce and pecan nuts.
  5. Spoon a third of the caramel cream into the prepared tin and spread with half the plain whipped cream. Spread half of the remaining caramel cream over the top, then top with the last of the plain cream. Finally add the remaining caramel cream and level the surface. Freeze for 6 hours.
  6. To serve, dip the tin in very how water for 2 seconds, invert on to 2 serving plate and peel away the film. Serve sliced.

Cook’s Tip

Watch the caramel syrup closely after removing it from the heat. If it starts to turn too dark, dip the base of the pan in cold water to arrest the cooking. If the syrup remains very pale, return the pan to the heat and cook the syrup for a little longer.

Makes 6 servings.

Source: Ice Cream and Iced Desserts


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Fig, Port and Clementine Sundaes

Ingredients

6 clementines
2 tbsp clear Honey
1 cinnamon stick, halved
1 tbsp light Muscovado sugar
4 tbsp port
6 fresh figs
2-1/4 cups orange sorbet

Method

  1. Finely grate the rind from two clementines and put it in a small, heavy-based pan.
  2. Using a small, sharp knife cut the peel away from all the clementines, then slice the flesh thinly.
  3. Add the honey, cinnamon, sugar and port to the clementine rind. Heat gently until the sugar has dissolved, to make a syrup.
  4. Slice the figs thinly and add to the clementines and syrup, tossing the ingredients together gently. Leave for 10 minutes, then discard the cinnamon stick.
  5. Arrange half the fig and clementine slices around the side, of six serving glasses. Half fill the glasses with scoops of sorbet. Arrange the remaining fruit slices around the sides of the glasses, then pile more sorbet into the centre. Pour over the port syrup and serve.

Makes 6 servings.

Source: Ice Cream and Iced Desserts


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Hong Kong Style Egg Custard Tarts

Ingredients

Pastry Crust

100 g low-gluten flour
60 g butter (at room temperature)
30 g icing sugar
15 g egg

Egg Custard

100 g eggs
50 g sugar
150 g water
30 g evaporated milk

Method

  1. Make the custard filling. Mix water and sugar. Add in eggs and evaporated milk. Beat with an electric mixer until smooth. Skim off the bubbles on top with a cling wrap. Set aside.
  2. Make the pastry crust. Mix butter and icing sugar. Beat until the butter turns satiny white. Add half of the egg at a time (stir well in between additions). Mix well. Add low-gluten flour and mix well again.
  3. Divide the dough into small pieces. Press each piece into a tart mould. Pour in the custard filling. Bake in a preheated 200°C oven for 25 minutes until golden brown.
  4. Serve warm or at room temperature.

Source: Unforgetable Taste of Chinese Cakes


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Chocolate Liqueurs

Ingredients

3-1/2 oz semisweet chocolate
about 5 candied cherries, halved
about 10 hazelnuts or macadamia nuts
2/3 cup heavy cream
2 tbsp confectioners’ sugar
4 tbsp liqueur

To Finish

1-3/4 oz semisweet chocolate, melted
marbled chocolate caraque, to decorate

Method

  1. Line a cookie sheet with parchment paper.
  2. Break the semisweet chocolate into pieces, place in a bowl and set over a saucepan of hot water. Stir until melted. Spoon the chocolate into 20 paper candy cases, spreading up the sides with a small spoon or brush. Place upside down on the cookie sheet and let set.
  3. Carefully peel away the paper cases. Place a cherry half or nut in the bottom of each cup.
  4. Make the filling. Place the heavy cream in a mixing bowl and sift the confectioners’ sugar on top. Whip the cream until it is just holding its shape, then whisk in the liqueur to flavor it.
  5. Place the cream in a pastry bag fitted with a 1/2-inch plain tip and pipe a little into each chocolate case. Let chill for 20 minutes.
  6. To finish, spoon the semisweet chocolate over the cream to cover it. Add the caraque and let harden.

Makes 20 pieces.

Source: 100 Best Delicious Chocolate


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Lemon Cheesecake with blistered Peaches

Ingredients

160 g almonds
1/2 cup white rice flour
80 g unsalted butter, chopped
2 tablespoons honey
2 peaches, halved and stones removed
2 tablespoons raw sugar

Filling

1 cup fresh ricotta
150 g cream cheese
2 egg yolks
1 teaspoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons white rice flour
1/2 cup maple syrup

Method

  1. Preheat oven to 160°C (320°F).
  2. Place the almonds in a food processor and process until fine.
  3. Add the flour, butter and honey and process until a sticky dough forms.
  4. Turn out the dough and press into the base of a 12-cm X 35-cm rectangular loose-based tart tin.
  5. Bake for 20 minutes or until golden.
  6. Remove from the oven and reduce the oven temperature to 150°C (300°F).
  7. Make the filling. Place the ricotta, cream cheese, egg yolks, lemon rind, vanilla, flour and maple syrup in a food processor and process until smooth.
  8. Spread t he filling over the base and bake for 20 minutes or until. just set.
  9. Sprinkle the cut side of the peaches with the sugar and place on a baking tray. Place under a preheated hot grill (broiler) for 5 minutes or until golden and slightly blistered.
  10. Remove the cheesecake from the tin, slice and serve with the peaches.

Makes 6 servings.

Source: Donna Hay


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