Recipe: Crème brûlée with strawberries as waiters in suits

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Crème brûlée with waiters in suits!

Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, melted dark and white chocolate (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.

10. Dip strawberries in dark chocolate, then decorate with white chocolate using fingers and tooth picks. Place in refrigerator to set before placing on top of crème brulee.

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Recipe: Pavlova

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Pavlova! Traditional meringue topped with vanilla cream, finished with strawberry, raspberry, blueberry drizzled in glazed strawberry syrup. Not to forget the sprinkle of granadilla.

Ingredients:

  • 6 (59g) eggs, separated
  • 1 1/4 cups (270g) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 300ml thickened cream
  • 2 tbs icing sugar mixture, sifted
  • Finely shredded rind and juice of 2 limes
  • strawberries, raspberries and blueberries
  • strawberry syrup
  • Pulp of 2-3 granadilla

Directions:

  1. Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
  2. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
  3. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, strawberries, raspberries and blueberries. Sprinkle strawberry syrup and granadilla.

Recipe: Chocolate Soufflé

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Chocolate Soufflé topped with chocolate and walnut shavings. Finished with white chocolate on triple ice cream on waffle and wafer sticks with Strawberry on the side.

Note: Serves 6.

Ingredients:

  • Melted butter, to grease
  • 4 1/2 tbscaster sugar
  • 60g butter
  • 2 tbs plain flour
  • 160ml (2/3 cup) milk
  • 210g good-quality dark chocolate, chopped
  • 3 eggs, separated
  • 125ml (1/2 cup) thin cream
  • 2 tbs brown sugar
  • 1 tsp vanilla essence
  • Icing sugar, to dust
  • Strawberries, ice cream and chocolate wafers (optional)

Directions:

  1. Preheat oven to 180°C. Brush six 160ml (2/3-cup) ovenproof souffle dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tbs of caster sugar, shake out any excess.
  2. Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat.
  3. Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined.
  4. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.
  5. Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen.
  6. Meanwhile: combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in a saucepan over low heat. Cook, stirring, for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.
  7. To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each souffle, pour in a little chocolate sauce. Add chocolate wafers, strawberries and ice cream on side if desired.

Recipe: Crème Brûlée

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Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, blueberries and cream (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Spoon a dollop of cream onto the centre, and place a strawberry and a blueberry on top of it (optional). Allow the crème brulee to sit for at least 5 minutes before serving.

Recipe: Cherry filling cheesecake topped with sour cream and kiwis

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Homemade cherry filling cheesecake topped with a flush of rich cream and slices of kiwi.

Note: Slice cheesecake with knife dipped in hot water.

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Ingredients (cream cheese and cherry filling):

  • 1250 g Philadelphia Cream Cheese, softened
  • 375 g (1 2/3 cups) caster (superfine granules) sugar
  • 24 g (3 tablespoons) plain (all-purpose) flour, sifted
  • Finely grated zest of half a lemon
  • Finely grated zest of half an orange
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 2 large egg yolks
  • 710 g sweet cherries, divided, fresh or frozen, pitted

Ingredients (rich cream topping with kiwis):

  • 908 grams of sour cream
  • 2 tablespoons sugar
  • 4 teaspoons vanilla
  • 3 kiwis, sliced thin

Directions:

  1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
  2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
  3. In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
  4. Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
  5. Place in the freezer to set while preparing the cream cheese filling.
  6. Preheat oven to 260° C (500° F).
  7. In the bowl of an electric stand mixer fitted with the beater attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping sides as needed.
  8. Reduce speed to low, gradually add the sugar and flour; beat until smooth.
  9. Add both zests and vanilla; beat to just combine.
  10. Reduce speed to low, add the eggs one at-a-time, beating to just combine after each addition (do not over mix), scraping sides and bottom of bowl after each addition.
  11. Stir cherries into bowl.
  12. Put chilled, crumb lined springform pan in a shallow baking tin.  Pour filling into crust; smooth filling with an offset spatula.
  13. Bake in baking tin (to catch any drippings) until puffed, about 12 minutes (pay close attention to this baking time, some ovens will brown the top quicker than others – I placed a sheet of parchment over the top of the springform pan when the cheesecake top had just set, about the 6 minute mark for me).  Reduce oven temperature to 93° C and continue baking until the cheesecake is mostly firm (centre of cheesecake should still have a slight jiggle when the pan is gently shaken), about 1 hour.
  14. Transfer springform pan to a wire rack.  Run a sharp, thin knife around the top edge of the cheesecake to loosen (to prevent the surface from cracking as it cools); cool completely in pan on wire rack.
  15. Chill cheesecake in springform pan, uncovered or loosely covered, for at least 6 hours preferably overnight or up to 2 days.
  16. Mix sour cream, sugar and vanilla together. Blend well.
  17. Spoon mixture on top of cheesecake. Smooth with long dessert spoon. Place slices of kiwi on top.

Recipe: Miniature chocolate marble cakes

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Baked chocolate marble cake base covered in light vanilla whipped double cream, topped with icing sugar powdered blueberry with strawberry, glazed in strawberry sauce.

Note: Serves 4 – 6.

Ingredients:

  • 85g unsalted butter
  • 130g caster sugar
  • 2 eggs
  • 130g vanilla double cream
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 50g melted dark chocolate (I used 70% dark)
  • icing sugar powder
  • blueberries
  • strawberries
  • strawberry sauce

Directions:

  1. Preheat the oven to 160C. Butter a 4 cup circular tins and set aside.
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. Melt the chocolate in a heat proof bowl either in the microwave (about 30 seconds) or over a double boiler. Once melted, set aside to slightly cool.
  4. In the bowl of a stand mixer, mix together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the flour mixture little by little. Remove around 2/3 cup of the mixture and add the melted chocolate to the mixture left in the stand mixer bowl. Mix to just blend.
  5. Spoon mixtures alternatively into circular tins. Bake for around 30-40 minutes.
  6. Meanwhile, whip the vanilla double cream. Wash the blueberries and strawberries, then slice up strawberries in halves. Also put strawberry sauce into a bowl, ready to pour over marble cake.
  7. Once marble cakes are done in the oven, allow to cool slightly before turning out.
  8. Spread some whipped vanilla double cream over the top of the marble cakes. Pour some strawberry sauce over the vanilla cream. Place two halves of the sliced strawberries in the centre, and line the outer circle with blueberries. Sprinkle with icing sugar powder.

Recipe: Mascarpone Cheese Mousse Cake

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Ingredients – Filling:

  • 454 grams of cream cheese stored at room temperature
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs stored at room temperature
  • 454 grams of mascarpone stored at room temperature

Ingredients – Crust:

  • a box of Italian sugar finger biscuits
  • 2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoon sugar (optional, depending on how sweet you would like your crust)

Directions:

  1. Preheat oven to 190 degrees. Combine crumbs, butter and sugar and stir together. Press mixture into the bottom of a 9-inch round springform pan and bake for about 10 minutes. Cool completely.
  2. Change the oven heat to 160 degrees and get out a large roasting pan that will fit the springform pan. Cover the sides and bottom of the springform pan very, very well with aluminum foil.
  3. In a food processor, blend sugar and cream cheese until smooth. Add in vanilla extract and the eggs, one at a time, until blended and smooth. Add in mascarpone and process again.
  4. Pour into the crust and place in roasting pan. Place the pan in the oven and fill halfway up the sides of the springform with warm water. Bake for 55 minutes at 160 degrees.
  5. Thereafter, turn off the oven and leave the cake inside for 20-30 minutes, until the center just seems set but will still ripple when the pan is jiggled (I left mine in for a bit longer, about 35 minutes, since it seemed a bit loose).
  6. Remove from water bath and cool compeletely on a wire rack.
  7. Gently place Italian sugar finger biscuits on the outer edges of the cheese mousse cake.
  8. When it has cooled, refrigerate overnight or until cold, before serving.