RECIPES-DESSERTS top

 

HAZELNUT AND COFFEE MERINGUE LOG

BERRY TART

BAKED ALASKA

CHOCOLATE ROULADE

LEMON SOUFFLE

PAVLOVA

SELF-SAUCING MOCHA FUDGE PUDDING

TAMARILLO SHORTCAKE

APRICOT CRUMBLE

BERRY TIRAMISU

BRANDY COFFEE SOUFFLÉ

MOCHA LIQUEUR CHEESECAKE

JAFFA PUDDING

LEMON CUSTARD SLICE

PAVLOVA TOPPINGS

         CHOCOLATE LIQUEUR   APRICOT   BRANDY ALEXANDER   LEMON CURD

PEACH AND HAZELNUT TART

TAMARILLO STRUDEL

TWISTED FRUIT SALAD

MA'S BAKED CHOCOLATE PUDDING

SELF-SAUCING LEMON PUDDING

CARAMEL PEAR SELF-SAUCING PUDDING

AMARETTO BREAD & BUTTER PUDDING WITH BLUEBERRIES

APRICOT & BUTTERSCOTCH CHEESECAKE

BRANDY CUSTARD

SPECIAL ICE CREAM BOMBE

 

 

 

HAZELNUT AND COFFEE MERINGUE LOG

 

•4 egg-whites

 

•3/4 cup castor sugar

 

•1 Tblspn toasted hazelnuts, ground

 

•1 Tblspn castor sugar, extra

 

 

Filling :

 

•3/4 cup thickened cream

 

•2 tsps instant coffee powder

 

•1 Tblspn either Tia Maria or Kahlua

 

•1 tsp vanilla

 

 

Sauce :

 

•125g melted chocolate

 

•1/4 cup icing sugar

 

•300 mls thickened cream

 

•2 Tblspns of either Tia Maria or Kahlua

 

•1 tsp vanilla

 

 

 

Preheat oven to 180c

 Grease and line a swiss roll tin, lightly dust with cornflour.

 Beat egg-whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved and mixture stiff and glossy.

 Evenly, spread mixture into prepared tin. Sprinkle evenly with combined hazelnuts & extra sugar.

 Bake 10 minutes, until firm to the touch. remove from oven and turn onto a sheet of baking paper.

 Carefully remove paper lining, cool to room temperature.

 Spread with filling and roll up carefully. Spread log sliced with the sauce.

 Filling : Beat all ingredients together until stiff peaks form.

 

Sauce : Mix all ingredients together and mix until smooth.

 

 This recipe is best prepared about 6 hours before serving.

 Serves 8

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BERRY TART

 

•1/2 cup toasted almonds

 

•2 cups plain flour

 

•1 tsp baking powder

 

•1/4 cup sugar

 

•125g chilled and diced butter

 

•4 - 5 Tblspns iced water

 

•3/4 cup apricot jam

 

•1 Tblspn Amaretto

 

•500g chilled Vanilla Custard

 

•250g Strawberries, hulled and sliced

 

•120g Raspberries

 

•150g Blueberries

 

 

In a food processor, finely chop the almonds. Add flour, baking powder and sugar. Process 30 seconds.

 Add butter and process until mixture resembles fine breadcrumbs.

 Add the water, 1 Tblspn at a time. Process until the mixture just comes together.

 Knead gently and wrap in plastic wrap. Chill in refrigerator for 20 minutes.

 Preheat oven to 200c. Lightly grease a loose-bottomed flan tin.

 Roll the pastry out, until big enough to line base & sides of tin. Cover and chill 30 minutes.

 Bake "blind" for 20 minutes, then remove paper and beans and cook for further 10 minutes, until cooked. Cool.

 Heat jam and Amaretto gently until jam has melted. Sieve.

 Spoon prepared custard into pastry case and top with berries. Brush berries with the jam, to glaze.

 

 

* Serves 6

 

*Amaretto is an almond-flavoured liqueur. This can be replaced with orange juice or water.

 

*Custard can be prepared at home or bought from supermarket, ready-made.

 

* To bake "blind" means to line pastry case with baking paper and cover with dried beans or uncooked rice.

 This stops the pastry from "puffing" up.

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BAKED ALASKA

 

• 1 square of sponge cake

 

• 1 x 425g can , sliced peaches, drained

 

• 1 block of vanilla ice cream

 

• 5 eggs, separated

 

• 250g castor sugar

 

 

Place a thin layer of sponge cake on a baking tray. Cover with the peaches

 Make meringue, by beating the egg-yolks and castor sugar until very thick and creamy.

 Beat the egg-whites until stiff and fold into the egg-yolks.

 Place the ice cream on top of the peaches  and either spoon or pipe the meringue over it.

 Place in a very hot oven and bake for 3 - 5 minutes

 * This is not a conventional meringue recipe.

 * The peaches can be replaced with any fruit

 * The vanilla ice cream can be replaced with any flavour

 * The secret to a perfect dessert is to have the oven very hot and ensure the meringue completely covers the ice cream

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CHOCOLATE ROULADE

 

• 5 large eggs, separated

 

• 3/4 cup castor sugar

 

• 185g dark chocolate

 

 Filling:

 

• 300 mls cream

 

• 1 tblspn icing sugar

• 1 tblspn sherry

 

 

Grease and line a swiss roll tin. Preheat oven to 180c

 Beat the egg-yolks with the sugar, until thick and creamy.

 Melt the chocolate, cool slightly, then fold into egg-yolk mixture.

 Beat the egg-whites until stiff, then fold into chocolate mixture.

 Spread into prepared tray and bake for 10 minutes. reduce heat to 150c and bake a further 5 minutes.

 Remove from the oven and cover with a damp cloth. Chill for 1 hour.

 Beat cream unti peaks form, fold in the icing sugar and sherry.

 Spread cream over roulade and gently roll up.

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 LEMON SOUFFLE

 

• 4 eggs, separated.

 

• juice and rind from 2 large lemons

 

• 225g castor sugar

 

• 300 mls cream

 

• 2 tsps gelatine

 

• 65 mls hot water

 

• Toasted, ground almonds to decorate

 

 

 Firstly, prepare souffle dish by wrapping a paper collar around the top of the dish. Tie this with string and pull tight, under the rim at the top. Use a paperclip to secure collar, at the top . Baking paper is most probably the best for this.

 In a bowl, place the egg-yolks, lemon juice and rind and the castor sugar. Beat until thick and creamy.

 Whip the cream, until soft peaks form and fold into the yolk mixture.

 Dissolve the gelatine in the water. Beat the egg whites until stiff.

 Gently fold the egg-whites into the egg-yolk mixture, then fold the gelatine mixture through.

 Surround the bowl with a little cold water and ice cubes. gently stir until mixture thickens.

 Place into prepared dish and refrigerate until set.

 

To serve, gently remove the paper collar and decorate with the almonds.

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PAVLOVA

 

• 4 egg-whites

 

• pinch cream of tartar

 

• 1 cup castor sugar

 

• 2 tblspns boiling water

 

• 2 tsps cornflour

 

• 1 tsp vinegar

 

• 1 tsp vanilla

 

 

Preheat oven to 200c. Line a baking tray with baking paper

 Beat the egg-whites with the cream of tartar until very stiff. About 10 minutes.

 Add 1/2 cup of the sugar and continue beating until the sugar has dissolved.

 Sprinkle in the water and the remaining sugar very gradually, beating all the time.

 Lightly fold in the cornflour, vinegar and vanilla.

 Turn on to the baking tray in a mound.

 Place in the oven and turn the oven off. Leave in the oven overnight.

 Decorate with cream or filling of choice.

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SELF-SAUCING MOCHA FUDGE PUDDING

 

• 3 tblspns instant coffee powder

 

• 4 tblspns boiling water

 

• 60g butter

 

• 1/3 cup milk

 

• 1/3 cup cream

 

• 1 cup SR flour, sifted

 

• 1/4 cup cocoa, sifted

 

• 1/2 cup brown sugar, firmly-packed

 

• 2 cups milk, extra

 

• 1/2 cup brown sugar, extra

 

• 1/4 cup cocoa, extra

 

 

Pre-heat oven to 180c. Grease an oven-proof dish

 Combine the coffee and the boiling water.

 In a pot, add the butter, milk and cream. Stir over low heat until the butter has melted.

 Remove from the heat and stir in the coffee.

 Combine the flour, cocoa and brown sugar. Stir into the coffee mixture. Mix well and spread into prepared dish.

 Mix the brown sugar and cocoa in a jug. Whisk in the milk.

 Gently pour over the mixture in the dish.

 Bake about 50 minutes.

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TAMARILLO SHORTCAKE

 

• 5 tamarillos, roughly chopped

 

• 3/4 cup water

 

• 1/2 cup sugar

 

• 2 apples, peeled and chopped

 

• 3 tblspns orange juice

 

• 1/2 tsp grated orange rind

 

• 1/4 cup crystalised ginger

 

• 100g butter

 

• 1/4 cup sugar, extra

 

• 1 egg

 

• 1 1/2 cups flour

 

• 1 tsp baking powder

 

• 1/4 tsp salt

 

• icing sugar to serve

 

 

In a pot, place the tamarillos, water, apples and sugar. Cook until tender

 Add the orange juice and rind and the ginger. Allow to cool

 Cream the butter and extra sugar. Add the egg.

 Sift together the flour, baking powder and salt.

 Stir into the creamed mixture to make a stiff dough.

 Roll the dough out, to form 2 x 21cm circles.

 Place 1 round, on the bottom of a 21cm flan tin and spread with the tamarillo mixture. Top with the other round.

 Bake at 180c for 40 minutes.

 Dust with icing sugar and serve hot or cold.

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APRICOT CRUMBLE

 

• 465 g can apricots

 

• 1/2 cup flour

 

• 1/4 tsp nutmeg

 

• 60g butter

 

• 1/4 cup brown sugar

 

• 3/4 cup rolled oats

 

 

Grease a shallow, oven-proof dish. Place the undrained, apricots over the base.

 Into a bowl, sift the flour & nutmeg. Rub in the butter. Add brown sugar & rolled oats & mix well.

 Sprinkle crumble evenly over the apricots.

 Bake at 180c for 15 minutes. If the top is not brown, lightly grill for a few minutes.

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BERRY TIRAMISU

 

• 1 cup water

 

• 1/4 cup sugar

 

• 1 cup berry-flavoured liqueur

 

• 500g packet sponge finger biscuits

 

• 300 mls thickened cream

 

• 2 cups mascarpone

 

• 1/3 cup icing sugar

 

• 2 tsps vanilla essence

 

• 250g strawberries

 

• 300g raspberries

 

 

In a pot, combine the sugar & water. Stir over low heat until the sugar dissolves.

 Bring to the boil & cook about 10 minutes or until the syrup has thickened slightly.

 Stir in 3/4 cup liqueur. Cool. Dip half of the sponge fingers in the syrup & place in a single layer over base of a rectangular dish.

 Combine the cream, mascarpone, icing sugar, vanilla & remaining liqueur.

 Fold in half of the strawberries & raspberries. Spread half of the berry mix over the sponge fingers.

 Dip remaining sponge fingers in syrup & continue layering.

 Cover & chill overnight. Cut into squares to serve.

 Decorate with white chocolate curls & serve with the remaining berries.

 * Serves 8 - 10

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BRANDY COFFEE SOUFFLÉ

 

• 1 1/2 tblspns coffee powder

 

• 4 Tblspns boiling water

 

• 4 eggs, separated

 

• 1/2 cup sugar

 

• 1 Tblspn gelatine

 

• 3 Tblspns cold water

 

• 1 cup whipped cream

 

• 2 tblspns brandy

 

 

Dissolve the coffee in the boiling water. Cool slightly.  Combine the egg-yolks & sugar & place in the top of a double boiler.

 Stir over simmering water, until sugar dissolves.

 Add the coffee & beat over simmering water until the mixture is thick ( about 10 minutes)

 Remove from heat & continue beating until cool.

 Dissolve the gelatine in the water & add to the coffee mixture. Fold in the whipped cream

 Beat the egg-whites until stiff & gently fold through the mixture. Gently stir in the Brandy.

 Spoon into glasses To set .

 Decorate before serving if desired.

 * Serves 4 - 6

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MOCHA LIQUEUR CHEESECAKE

 

 Base :

 

• 125g butter, melted

 

• 225g wine biscuits, crushed

 

• 1 cup coconut

 

• 2 tsps cinnamon

 

• 1/2 tsp mixed spice

 

 

 Filling :

 

• 610g cream cheese

 

• 1 cup sugar

 

• 2 Tblspns gelatine

 

• 100 mls stong black coffee

 

• 100gms dark chocolate

 

• 2 eggs, separated

 

• 2 Tblspns lemon juice

 

• 2 tblspns water

 

• 300 mls thickened cream, whipped

 

• 2 tblspns Creme de cacao

 

 

Base : Combine all the ingredients & mix well. Press onto the base of a greased 25 cm springform tin. Chill

 Filling : Beat the cream cheese & 3/4 cup of the sugar until light & fluffy. Mix the gelatine with the coffee & dissolve over hot water.

 Chill until nearly set.  Finely grate the  chocolate & melt. Cool slightly. Separate the eggs.

 Beat the yolks, lemon juice & water over hot water until thick & creamy. Cool.

 Beat the chocolate into the cream cheese, then the coffee & the egg-yolks. Beat well.

 Beat the egg-whites until stiff & add the remaining sugar. Alternately fold the egg whites & whipped cream into the mixture.

 Fold in the crem de cacao. Turn mixture onto crumb base & chill till set.

 *Serves 10

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JAFFA PUDDING

 

• 1/2 cup sugar

 

• 25g butter

 

• 3 Tblspns flour

 

• 1 tsp cocoa

 

• 1/4 tsp orange rind

 

• juice from 1 large orange

 

• 1 cup milk

 

• 2 eggs, separated

 

 

Cream the sugar & butter, until light & creamy. Combine the flour & cocoa & add to the butter mixture.

 Add the orange juice & rind. Stir in the milk & lightly beaten egg-yolks. Beat whites until stiff & fold into mixture.

 Turn into a greased casserole dish & stand the dish, in a pan of water.

 bake at 180c for 30 minutes.

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LEMON CUSTARD SLICE

 

 Base :

 

• 125g plain, sweet biscuits

 

• 1/2 cup dessicated coconut

 

• 90g butter, melted

 

 Filling :

 

• 1/4 cup cornflour

 

• 3/4 cup sugar

 

• 1 cup water

 

• 3/4 cup lemon juice

 

• 60g butter

 

• 2 egg-yolks, beaten

 

• 1/4 cup custard powder

 

• 2 cups milk

 

• 1/2 tsp vanilla

 

whipped cream to serve

 

Base : Combine all ingredients. Press onto base of a lamington tin & chill while making filling.

 

Filling : Combine cornflour, 1/2 cup sugar, water & lemon juice. Mix till smooth & stir over medium heat until mixture boils & thickens. Reduce heat & simmer 2 minutes. Remove from heat & add the butter & egg-yolks.

 Stir until the butter has melted.

 Combine custard powder & remaining sugar, add milk & vanilla & stir until smooth. Stir over moderate heat until the mixture boils & thickens. Reduce heat & simmer 2 minutes.  Stir into the lemon mixture while hot.

 Cool, then spread over biscuit base. Chill until firm.

 Either spread the top with whipped cream or serve the cream separately.

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PAVLOVA TOPPINGS

 

 

 

CHOCOLATE LIQUEUR

 

• 90g chocolate

 

• 4 egg-yolks

 

• 1/4 cup sugar

 

• 2 tsps gelatine

 

• 1 Tblspn water

 

• 2 Tblspns Tia Maria

 

• 2 Tblspns Brandy

 

• 1 cup lightly-whipped cream

 

 

Melt the chocolate & cool. Beat the egg-yolks & sugar until light & fluffy. Stir over low heat for 5 minutes. Cool

 Dissolve the gelatine in the water. Add the gelatine, chocolate,Tia Maria & Brandy to the egg mixture. Mix well.

 Fold in the cream. Chill for 20 minutes. Spoon over the pavlova & chill till set.

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APRICOT

 

• 30g dried apricots, chopped

 

• 185g can apricot nectar

 

• 2 Tblspns sugar

 

• 2 Tblspns white wine

 

• 1 tsp gelatine

 

• 2 tsps water

 

• 125g cream cheese

 

• 1 cup lightly-whipped cream

 

 

Place the apricots, apricot nectar, sugar & white wine in a pot. Stir over a low heat until sugar dissolve & mixture boils.

 Simmer for 10 minutes, remove from heat, drain. Reserve apricots & syrup separately.

 Dissolve the gelatine in the water & add to the reserved syrup. Beat the cream cheese until smooth.

 Add the apricot liquid and then fold in the reserved apricots. Cool and chill, until partly set. Fold in the cream

 Spoon onto pavlova & chill until set.

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 BRANDY ALEXANDER

 

• 3 egg-yolks

 

• 1 packet white marshmallows

 

• 1/2 cup milk

 

• 1 Tblspn Creme de cacao

 

• 1 Tblspn brandy

 

• 1 1/2 tsps gelatine

 

• 1 Tblspn water

 

• 1 cup whipped cream

 

Combine, egg-yolks, marshmallows & milk.

 Place in the top of a double-boiler & stir until thick & the marshmallows have melted. Remove from the heat.

 Add the Creme de cacao & Brandy. Dissolve the gelatine in the water & add to the marshmallow mixture. Cool.

 Chill until beginning to set. Fold in the cream. Chill a further 15 minutes.

 Spoon over the pavlova & chill till set.

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 LEMON CURD

 

• 3 egg-yolks

 

 

• 2 dsstspns sugar

 

 

• 1 dsstspn butter

 

 

• 1 tsp lemon juice

 

 

• 1/2 tsp lemon rind

 

 

• 400g tin of pineapple pieces

 

 

Drain the pineapple & reserve 1/2 cup of the syrup. Combine all the ingredients in a pot & stir over low heat until thick.

 When cold , spread over the pavlova.

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PEACH AND HAZELNUT TART

 

• 1 pkt sweet short pastry

 

• 125 g butter

 

• 1/3 cup sugar

 

• 2 eggs

 

• 1 cup hazelnut meal

 

• 1/2 tsp grated orange rind

 

• 1 Tblspn flour

 

• 800g tin of peach halves, drained

 

• 2 Tblspns apricot jam

 

 

Preheat oven to 180c. Grease a 24 cm loose-bottomed flan dish.

 Roll out the pastry & line the flan dish. Cover & chill, while preparing filling.

 Cream the butter & sugar well. Add the eggs & beat well.

 Fold in the hazelnut meal, orange rind & flour. Spread over the pastry.

 Top with the peach halves, cut side down.

 Cook for about 40 minutes. Warm the jam & brush over the top.

Can be served warm or cold.

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TAMARILLO STRUDEL

 

• 6 tamarillos, chopped

 

• 1/2 cup walnuts, chopped

 

• 1/4 cup sugar

 

• 1 tsp cinnamon

 

• 1 tblspn lemon rind

 

• 125g butter

 

• 1 cup soft breadcrumbs

 

• 1 pkt Puff pastry

 

 

In a bowl, mix together the walnuts, sugar, cinnamon & lemon rind.

 Melt 50 g butter & pour over the breadcrumbs. Mix well.

 Roll the pastry out to a 35 x 55 cm rectangle. Melt a further 50 g butter & brush over the pastry.

 Spread the breadcrumb mixture on top, leaving 5 cm around the edges.

 Place tamarillos over 1 long edge & sprinkle over the walnut mixture.

 Fold in the 2 short ends. Roll the pastry up from the long end.

 Place on a greased tray. Melt remaining butter & brush with half of it.

 Bake at 200c for 30 - 35 minutes. brush with remaining butter, once during cooking.

 Serve,warm, sprinkled with icing sugar.

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TWISTED FRUIT SALAD

 

• 850g tin pineapple pieces, drained

 

• 3 egg-yolks

 

• 2 Tblspns sugar

 

• 4 Tblspns milk

 

• pinch salt

 

• 1 Tblspn butter

 

• 2 cups grapes

 

• 4 oranges, cubed

 

• 2 cups marshmallows, halved

 

• 1 cup whipped cream

 

 

Into the top of a double boiler, add the egg-yolks, sugar, milk, salt & butter.

 Stir until the mixture thickens, then remove from heat & cool.

 Combine, pineapple pieces, grapes, oranges & marshmallows.

 Fold the whipped cream, through the cold custard. Fold the fruit through.

 Place into a serving dish & chill

 * Serves 6.

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MA'S BAKED CHOCOLATE PUDDING

 

• 1 cup flour

 

• 3/4 cup sugar

 

• 2 tsps baking powder

 

• 1 tsp cocoa

 

• 2 tblspns butter, melted

 

• Milk, to mix to a soft dough

 

• 1 1/2 cups brown sugar

 

• 2 tblspns cocoa, extra

 

• 1 1/2 cups boiling water.

 

 

Into a basin, place the flour, sugar, baking powder,& cocoa.

 Add the melted butter & enough milk to mix to a soft dough.

 Grease an oven-proof dish & spoon the dough over the bottom.

 Sprinkle the brown sugar & extra cocoa  evenly over the dough. Pour the boiling water over the top.

 Bake at 180c for 45 minutes.

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SELF-SAUCING LEMON PUDDING

 

• 50g butter, melted

 

• juice & grated rind of 2 lemons

 

• 2 eggs, separated

 

• 3/4 cup sugar

 

• 1/4 cup flour

 

• 3/4 cup milk

 

 

Preheat oven to 180c.

 Place butter, lemon rind & juice & egg yolks in a food processor with  1/2 cup sugar & all the flour.

 Process until mixed well. Add the milk. Beat the egg whites until stiff, then beat in the remaining sugar.

 Combine the 2 mixtures & transfer to a baking dish.

 Stand this dish in a dish of hot water that comes 3/4 up the side of the dish. bake for 1 hour.

 Serve with whipped cream or ice cream

 * Serves 4

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CARAMEL PEAR SELF-SAUCING PUDDING

 

• 425g pear slices in natural juice, drained

 

• 3/4 cup S/R flour

 

• 1/3 cup firmly packed brown sugar

 

• 20g butter, melted

 

• 1/3 cup milk

 

• 1/3 cup pecans, chopped coarsely

 

 

 Sauce :

 

• 1/2 cup firmly packed brown sugar

 

• 3/4 cup boiling water

 

• 50g butter, chopped

 

 

 

Preheat oven to 180c. Grease oven-proof dish & place on an oven tray.

 Spread pears over base of prepared dish. Combine flour, sugar, butter & milk in a small bowl & mix well.

 Spread mixture evenly over pear slices. Sprinkle with the pecans.

 Sauce : Combine all the ingredients in a heat-proof jug until sugar has dissolved & butter melted.

 Pour caramel mixture over the back of a spoon onto mixture in dish.

 Bake 45 minutes, or until firm on top.

 Serve immediately, dusted with icing sugar with cream or ice cream if desired.

 * serves 4

 * This can be cooked in 4 individual ramekins. Follow recipe as above & divide evenly into the ramekins. Cook for 25 minutes.

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AMARETTO BREAD & BUTTER PUDDING WITH BLUEBERRIES

 

• 12 slices white bread, crusts removed

 

• 60g butter, soft enough to spread

 

• 400g blueberries

 

• 2 cups milk

 

• 1/3 cup lemon juice

 

• 3 eggs

 

• 3/4 cup sugar

 

• 3 Tblspns Amaretto

 

• 1/2 cup Blueberry or other berry jam.

 

 

 

Grease a 6 cup oven-proof dish.

 Butter bread. Lay 4 slices of the bread over the base of prepared dish, buttered side down.

 Sprinkle over half the blueberries, then top with another 4 slices of bread, then remaining blueberries.

 Finish off with the remaining bread.

 Beat the eggs & whisk together with the milk, lemon juice, sugar & 1 Tblspn of the Amaretto.

 Pour evenly over the bread. Cover & stand 1 hour.

 Preheat the oven to 180c.

 Combine jam & remaining Amaretto & heat gently until melted. Brush over the top of the pudding.

 Place the dish in a baking dish & add enough hot water to come half-way up the sides of the dish.

 Bake about 50 minutes until the custard is just set.

 This can be served warm or at room temperature.

 Serve with cream

 * Serves 6

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APRICOT & BUTTERSCOTCH CHEESECAKE

 

• 150g plain chocolate biscuits

 

• 80g butter, melted

 

• Butterscotch:

 

• 1/4 cup brown sugar

 

• 1/4 cup thickened cream

 

• 30g butter

 

 

Filling :

 

• 500g cream cheese, softened

 

• 1/2 cup sugar

 

• 3 eggs

 

• 1/3 cup thickened cream

 

• 1 tblspn plain flour

 

• 1 x 450g tin apricots, drained & chopped

 

 

 

Preheat oven to 160c. Grease a line base & sides of 22 cm springform tin.

 Process biscuits until finely crushed. Add butter & mix until well combined.

 Press mixture evenly over the base of prepared tin. Chill while preparing filling.

 

Butterscotch : Combine all ingredients in a pot Stir over low heat until sugar is dissolved.

 Bring to boil & simmer for 2 minutes. Transfer to a bowl & chill until cold.

 

Filling : Beat cream cheese & sugar until smooth. Beat in eggs one at a time.

 Add cream & flour & beat until just combined.

 Pour half the filling over prepared base. Drizzle with 1/3 of the butterscotch. Swirl with a skewer.

 Scatter over the apricots. Pour over remaining filling. Drizzle with remaining butterscotch.

 Gently swirl with a skewer.

 Cook about 1 hour, until just set. Cool in oven with door ajar. Cover & chill for about 3 hours or overnight.

 

Stand at room temperature for 15 minutes before serving

 

* Serves 8

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BRANDY CUSTARD

 

• 1/4 cup sugar

 

• 1/2 cup water

 

• 2 egg-yolks

 

• pinch salt

 

• 2 Tblspns Brandy

 

• 1/4 cup whipped cream.

 

 

Over a low heat, stir the sugar & water until the dissolves. bring to the boil & simmer 10 minutes

 Beat the egg-yolks with the salt. Beating constantly, slowly pour the hot syrup into the egg-yolks.

 Fold in the brandy & whipped cream.

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SPECIAL ICE CREAM BOMBE

 

• 1 cup of glace fruit, of choice,- peaches, apricots

 

• 1/4 cup cherries

 

• 2 tblspns rum

 

• 75g chocolate

 

• 50g butter

 

• 395g tin of condensed milk

 

• 600 mls cream

 

• 1/2 cup flaked, toasted almonds

 

• 2 Turkish delight bars, chopped

 

• 1 packet of mini marshmallows

 

• 1/2 cup white chocolate bits

 

 

Combine the glace fruit, cherries and 1 tblspn rum, in a bowl. Stand for 30 minutes.

 Combine the chocolate, butter and remaining rum. Stir over a low heat until smooth.

 Chill, stirring occasionally until firm. Roll, heaped teaspoons of the mixture into balls and chill while assembling bombe

 Line a 6 -8 cup bowl with cling wrap. Chill, while preparing ice cream

 Beat, the condensed milk and the cream, until thick.

 Fold in the fruit, almonds, Turkish delight, marshmallows and chocolate bits

 Pour half the ice cream into a bowl. Top with truffles and freeze for about 15 minutes. Pour over, remaining ice cream

 Cover and freeze overnight

 

* This will serve about 8- 12

 * Make at Xmas, to replace the Christmas pudding, or for any special occasion.

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