APPLE MILK PUDDING
Apple layer:
4 red apples, peeled, grated
2 tbsp sugar
1 tsp cinnamon
2-3 tbsp walnuts, crumbled
Milk Pudding:
1 cup milk
1/2 cup cream, or half & half
1 egg yolk
4 tbsp rice flour
1 tbsp all purpose flour
1/3 cup sugar
1 tsp vanilla extract
1 pkg. (7 oz.) Tea biscuits (like Maria)
Place 1 layer of the biscuits at the bottom of 8x8 glass serving dish.
Cook all the apple layer ingredients, until the apples are softened, turn the heat off. Let it cool down.
Place the apple mixture on top of the biscuits in the glass dish.
Meanwhile, place the sugar, rice flour, flour, egg yolk, 1/2 cup cream and vanilla extract in a pot. Stir, using a small egg whisker. Slowly add the milk. Stir constantly to avoid lumps over medium heat. When it gets thicker, cook for 1 more minute. Take it off the stove. Pour into the blender. Blend for about 5 minutes at medium speed. Pour equally over the cooked apple mixture.
Decorate with some very fine crumbled tea biscuits, and serve when cold.
4 red apples, peeled, grated
2 tbsp sugar
1 tsp cinnamon
2-3 tbsp walnuts, crumbled
Milk Pudding:
1 cup milk
1/2 cup cream, or half & half
1 egg yolk
4 tbsp rice flour
1 tbsp all purpose flour
1/3 cup sugar
1 tsp vanilla extract
1 pkg. (7 oz.) Tea biscuits (like Maria)
Place 1 layer of the biscuits at the bottom of 8x8 glass serving dish.
Cook all the apple layer ingredients, until the apples are softened, turn the heat off. Let it cool down.
Place the apple mixture on top of the biscuits in the glass dish.
Meanwhile, place the sugar, rice flour, flour, egg yolk, 1/2 cup cream and vanilla extract in a pot. Stir, using a small egg whisker. Slowly add the milk. Stir constantly to avoid lumps over medium heat. When it gets thicker, cook for 1 more minute. Take it off the stove. Pour into the blender. Blend for about 5 minutes at medium speed. Pour equally over the cooked apple mixture.
Decorate with some very fine crumbled tea biscuits, and serve when cold.
APRICOT TART
This Sunday is perfect for making a lovely Apricot Tart to serve the family after lunch with tea or coffee :-)
1 Swiss roll with apricot jam sliced,
1 x 410g can KOO apricot halves drained , but reserve liquid,
60 ml water, 60 ml custard powder, 1 x 397g can condensed milk,
100 ml lemon juice, 1 x 250g plain smooth cottage cheese,
125 ml KOO smooth apricot jam
1. Line the base of a tart dish with a single layer of Swiss roll slices
2. Place the KOO apricot halves in a heavy-based saucepan.
Mix the apricot syrup, water and custard powder.
Add to the apricots and heat until mixture thickens.
3. Spread over Swiss roll slices and allow to cool.
4. Mix the condensed milk, lemon juice and cottage cheese and spoon over the fruit layer. Allow to set.
5. Lightly beat the KOO smooth apricot jam until smooth.
6. Pour the KOO smooth apricot jam over the cheese layer and
Serve.
Makes 1 tart.
Tip: Decorate tart with edible flowers such as lavender, roses and nasturtiums.
1 Swiss roll with apricot jam sliced,
1 x 410g can KOO apricot halves drained , but reserve liquid,
60 ml water, 60 ml custard powder, 1 x 397g can condensed milk,
100 ml lemon juice, 1 x 250g plain smooth cottage cheese,
125 ml KOO smooth apricot jam
1. Line the base of a tart dish with a single layer of Swiss roll slices
2. Place the KOO apricot halves in a heavy-based saucepan.
Mix the apricot syrup, water and custard powder.
Add to the apricots and heat until mixture thickens.
3. Spread over Swiss roll slices and allow to cool.
4. Mix the condensed milk, lemon juice and cottage cheese and spoon over the fruit layer. Allow to set.
5. Lightly beat the KOO smooth apricot jam until smooth.
6. Pour the KOO smooth apricot jam over the cheese layer and
Serve.
Makes 1 tart.
Tip: Decorate tart with edible flowers such as lavender, roses and nasturtiums.
BAKED ALASKA
serves 8
1 Madeira loaf or sponge cake
1 liter ice-cream of your choice
4 egg whites
200 g caster sugar
1 t corn starch
Method
Slice the Madeira loaf in 8 thick slices. Use a stacking ring or cookie cutter and cut 8 rounds from the slices of cake. Place a cake disc back into the stacking ring and fill up the stacking ring with ice-cream. Shake out the cake with ice-cream( it actually slides off quite easily) and repeat with the other 7 cake discs. Place the cake stacks back in the freezer, or leave overnight to get really hard.
Preheat oven to 180 C.
To make your meringue, place the egg whites in your mixer and whisk until the egg whites form stiff peaks. Add the caster sugar 1 tablespoon at a time and whisk in between. Lastly fold in the corn starch. With a knife, cover each of the frozen cake stacks with meringue, making sure there are no holes where the ice-cream can leak out. Place on a baking sheet and bake for 5-8 minutes or until meringue has a beautiful caramel color. Serve immediately.
1 Madeira loaf or sponge cake
1 liter ice-cream of your choice
4 egg whites
200 g caster sugar
1 t corn starch
Method
Slice the Madeira loaf in 8 thick slices. Use a stacking ring or cookie cutter and cut 8 rounds from the slices of cake. Place a cake disc back into the stacking ring and fill up the stacking ring with ice-cream. Shake out the cake with ice-cream( it actually slides off quite easily) and repeat with the other 7 cake discs. Place the cake stacks back in the freezer, or leave overnight to get really hard.
Preheat oven to 180 C.
To make your meringue, place the egg whites in your mixer and whisk until the egg whites form stiff peaks. Add the caster sugar 1 tablespoon at a time and whisk in between. Lastly fold in the corn starch. With a knife, cover each of the frozen cake stacks with meringue, making sure there are no holes where the ice-cream can leak out. Place on a baking sheet and bake for 5-8 minutes or until meringue has a beautiful caramel color. Serve immediately.
EASY BANANA CREAM PIE
If you are looking for a simple, yet delicious dessert, this Easy Banana Cream Pie Recipe is for you! It contains shortbread cookies that act as the crust of the pie making it a no baking required dessert
2 packages tennis biscuits
2 small packets of Jell-O Instant Banana Cream Pudding
4 Bananas
1 container of fresh cream
2 cups cold milk
Start by making the instant banana cream pudding according to the instructions on the package by mixing 2 cup of cold milk per pudding package
Stir completely and wait for it to set
Once it has set fold in about ½ of the whipped cream to the mixture for a light and fluffy texture
Next, add the first layer of cookies at the bottom of your bowl or pan
The next layer will be sliced bananas
Add a layer of the Banana Cream pudding mixture
Now add a layer of whipped cream
Repeat these layers
Last layer cream and bananas on the top
[Bron – iSaveA2z.com]
VANESSA FOURIE WILLEMSE
2 packages tennis biscuits
2 small packets of Jell-O Instant Banana Cream Pudding
4 Bananas
1 container of fresh cream
2 cups cold milk
Start by making the instant banana cream pudding according to the instructions on the package by mixing 2 cup of cold milk per pudding package
Stir completely and wait for it to set
Once it has set fold in about ½ of the whipped cream to the mixture for a light and fluffy texture
Next, add the first layer of cookies at the bottom of your bowl or pan
The next layer will be sliced bananas
Add a layer of the Banana Cream pudding mixture
Now add a layer of whipped cream
Repeat these layers
Last layer cream and bananas on the top
[Bron – iSaveA2z.com]
VANESSA FOURIE WILLEMSE
BLUEBERRY JELLO SALAD
Filling:
1 large package raspberry jello
2 C boiling water
1 large can crushed pineapple
1 can blueberry pie filling
Topping:
1 8 oz package cream cheese, softened
1 8 oz container of sour cream
1/2 C sugar
1 t vanilla
1. In the morning, pour the jello powder into a 9x13 pan. Pour the boiling water over the powder and stir it in until you can't see any more of the little grains. Be sure to mix it well. You don't want it to be sandy!
2. Add the pineapple (do not drain any of the juice...be sure you are using "crushed pineapple") and blueberry pie filling and stir it all together.
3. Cover and refrigerate for at least 4 hours.
4. Combine the topping ingredients in a small mixing bowl. With your mixer or your hand held beaters, beat the ingredients together until smooth and silky.
5. Spread over the set jello.
6. Refrigerate for 1 more hour.
1 large package raspberry jello
2 C boiling water
1 large can crushed pineapple
1 can blueberry pie filling
Topping:
1 8 oz package cream cheese, softened
1 8 oz container of sour cream
1/2 C sugar
1 t vanilla
1. In the morning, pour the jello powder into a 9x13 pan. Pour the boiling water over the powder and stir it in until you can't see any more of the little grains. Be sure to mix it well. You don't want it to be sandy!
2. Add the pineapple (do not drain any of the juice...be sure you are using "crushed pineapple") and blueberry pie filling and stir it all together.
3. Cover and refrigerate for at least 4 hours.
4. Combine the topping ingredients in a small mixing bowl. With your mixer or your hand held beaters, beat the ingredients together until smooth and silky.
5. Spread over the set jello.
6. Refrigerate for 1 more hour.
BLUEBERRY DESERT
Ingredients
• 1 x 200 g packet MOIR’S Choc Krust Biscuits, crushed
• 80 ml butter
• 1 litre vanilla ice cream
• 2 x 90 g packets MOIR’S Heritage Blueberry Cheesecake Instant Pudding
• Blueberries, lemon zest and icing sugar for decorating
Mix the biscuit crumbs with the butter.
Spray six 10 cm in diameter loose bottomed tartlet tins with non stick spray.
Press the biscuit crumbs into the tins using the back of a spoon.
Defrost ice cream and mix with the instant pudding. Beat for 3 – 5 minutes.
Spoon into the prepared tartlet tins and refrigerate for at least one hour or until set.
Place in the freezer half an hour before serving.
Decorate with blueberries and lemon zest and dust with icing sugar.
Variation:
Chocolate ice cream tartlets
Replace the vanilla ice cream with chocolate ice cream and the blueberry cheesecake instant pudding with MOIR’S Chocolate Instant Pudding. Garnish with chocolate curls, raspberries and dust with icing sugar.
Bron: Moirs
• 1 x 200 g packet MOIR’S Choc Krust Biscuits, crushed
• 80 ml butter
• 1 litre vanilla ice cream
• 2 x 90 g packets MOIR’S Heritage Blueberry Cheesecake Instant Pudding
• Blueberries, lemon zest and icing sugar for decorating
Mix the biscuit crumbs with the butter.
Spray six 10 cm in diameter loose bottomed tartlet tins with non stick spray.
Press the biscuit crumbs into the tins using the back of a spoon.
Defrost ice cream and mix with the instant pudding. Beat for 3 – 5 minutes.
Spoon into the prepared tartlet tins and refrigerate for at least one hour or until set.
Place in the freezer half an hour before serving.
Decorate with blueberries and lemon zest and dust with icing sugar.
Variation:
Chocolate ice cream tartlets
Replace the vanilla ice cream with chocolate ice cream and the blueberry cheesecake instant pudding with MOIR’S Chocolate Instant Pudding. Garnish with chocolate curls, raspberries and dust with icing sugar.
Bron: Moirs
BANANA PUDDING
For a little different twist, Paula likes to serve the banana pudding in mason jars with a cookie sticking out the top. These little jam jars are perfect for little hands.
Ingredients:
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe courtesy Paula Deen
Ingredients:
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe courtesy Paula Deen
MAMA'S BANANA PUDDING
4 bananas, sliced
3 cups skim milk
1 box Nilla Wafers
2 small boxes instant FRENCH vanilla pudding (light)
1 {8 oz.} pkg. cream cheese (light)
1 {14oz.} can sweetened condensed milk
1 {12 oz.} container Cool Whip (light)
So, let me guess…I had you at cream cheese, right?! HA! Seriously get ready to salivate because this is GOOD.
Line the bottom of a 9x13 with Nilla Wafers. {The original recipe called for Pepperidge Farm Chessmen cookies.
Slice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas and when I first made it, I think I used about that much. I personally don’t like A TON of bananas in my banana pudding {I know, weird}. I think four is the magic number…not too many, not too few. Just PERFECT
Combine the milk and pudding mix and blend using a handheld mixer. I’ve found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding. It sets just PERFECTLY!
In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream.
Add the cream cheese mixture to the pudding mix & stir until well blended.
Pour the mix evenly over the bananas. OMG…SO YUMMY!!!
But wait!!..
Layer the remaining Nilla Wafers on top of the mix to top it all off!!!
Join Slimming down with Cindy for great recipes,ideas, weight loss support
3 cups skim milk
1 box Nilla Wafers
2 small boxes instant FRENCH vanilla pudding (light)
1 {8 oz.} pkg. cream cheese (light)
1 {14oz.} can sweetened condensed milk
1 {12 oz.} container Cool Whip (light)
So, let me guess…I had you at cream cheese, right?! HA! Seriously get ready to salivate because this is GOOD.
Line the bottom of a 9x13 with Nilla Wafers. {The original recipe called for Pepperidge Farm Chessmen cookies.
Slice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas and when I first made it, I think I used about that much. I personally don’t like A TON of bananas in my banana pudding {I know, weird}. I think four is the magic number…not too many, not too few. Just PERFECT
Combine the milk and pudding mix and blend using a handheld mixer. I’ve found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding. It sets just PERFECTLY!
In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream.
Add the cream cheese mixture to the pudding mix & stir until well blended.
Pour the mix evenly over the bananas. OMG…SO YUMMY!!!
But wait!!..
Layer the remaining Nilla Wafers on top of the mix to top it all off!!!
Join Slimming down with Cindy for great recipes,ideas, weight loss support
NO BAKE BANANA SPLIT CAKE DESERT
Yield: 12 to 16 servings
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping
For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries
Directions:
1. Grease a 9x13-inch baking dish; set aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.
Brown eyed b baker recipe
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping
For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries
Directions:
1. Grease a 9x13-inch baking dish; set aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.
Brown eyed b baker recipe
TRADITIONAL BANANA SPLIT
1/2 cup scoop vanilla ice cream
1/2 cup scoop chocolate ice cream
1/2 cup scoop strawberry ice cream
1 large ripe banana
2 tablespoons chocolate syrup (or Hot Fudge)
2 tablespoons strawberry ice cream topping (or fresh strawberries)
2 tablespoons crushed pineapple
2 tablespoons wet walnut ice cream topping
whipped cream
cherries
Directions:
1Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
2Cut the ends of the banana off (about 1/4 inch) while still in the peel.
3Slice in half longways.
4Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
5Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
6Spoon the wet walnuts over all three scoops of ice cream.
7Top each scoop with some whipped cream and a cherry for each.
8Enjoy!
Bron: Food.com
1/2 cup scoop chocolate ice cream
1/2 cup scoop strawberry ice cream
1 large ripe banana
2 tablespoons chocolate syrup (or Hot Fudge)
2 tablespoons strawberry ice cream topping (or fresh strawberries)
2 tablespoons crushed pineapple
2 tablespoons wet walnut ice cream topping
whipped cream
cherries
Directions:
1Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
2Cut the ends of the banana off (about 1/4 inch) while still in the peel.
3Slice in half longways.
4Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
5Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
6Spoon the wet walnuts over all three scoops of ice cream.
7Top each scoop with some whipped cream and a cherry for each.
8Enjoy!
Bron: Food.com
BANANA SPLIT
Revisit the desserts of yesteryear with this traditional banana split that satisfies.
SERVINGS 5
Super Food Ideas -
Recipe by Alison Roberts
Ingredients
1 banana, peeled, cut lengthways
2 scoops vanilla ice-cream
3 pecans, chopped
Homemade chocolate sauce (Makes 2/3 cup)
100g dark chocolate, broken into squares
1/4 cup thickened cream
1 tablespoon Kahlua, optional
Step 1 To make chocolate sauce: Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.
Step 2 Place banana slices on a plate. Top with scoops of ice-cream.
Step 3 Drizzle with chocolate sauce. Sprinkle with nuts. Serve.
SERVINGS 5
Super Food Ideas -
Recipe by Alison Roberts
Ingredients
1 banana, peeled, cut lengthways
2 scoops vanilla ice-cream
3 pecans, chopped
Homemade chocolate sauce (Makes 2/3 cup)
100g dark chocolate, broken into squares
1/4 cup thickened cream
1 tablespoon Kahlua, optional
Step 1 To make chocolate sauce: Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.
Step 2 Place banana slices on a plate. Top with scoops of ice-cream.
Step 3 Drizzle with chocolate sauce. Sprinkle with nuts. Serve.
LAYERED BANANA PUDDING
48 vanilla wafers,2+1/2cups fat-free milk,
1pckt vanilla flavoured instant pudding,
2medium bananas (sliced),
1tub frosen non-dairy whipped topping(thawed)
METHOD: Line a square med size dish with half the wafers.In mes saucepan comb milk &pudding mixture.
Cook,stir over med heat until boiling.
Remove from heat,pour into bowl,cover with cling-wrap,place in fridge for about 3hrs till cool.
Top wafers with half of banana slices,then half of pudding mixture then whipped topping.
Repeat layers using remaining wafers,banana slices,pudding mixture and whipped topping.
Garnish as desired.
Store in fridge.
1pckt vanilla flavoured instant pudding,
2medium bananas (sliced),
1tub frosen non-dairy whipped topping(thawed)
METHOD: Line a square med size dish with half the wafers.In mes saucepan comb milk &pudding mixture.
Cook,stir over med heat until boiling.
Remove from heat,pour into bowl,cover with cling-wrap,place in fridge for about 3hrs till cool.
Top wafers with half of banana slices,then half of pudding mixture then whipped topping.
Repeat layers using remaining wafers,banana slices,pudding mixture and whipped topping.
Garnish as desired.
Store in fridge.
BANANA LASAGNA
just a pinch
Ingredients
96g vanilla instant pudding mix
1 pkg loaf pound cake, cut into 0.5 cm slices (you can use already baked store-bought cake)
40 vanilla wafer cookies
3/4 cup cherry jam
5 chocolate sandwich cookies, crushed (chocolate cookies with filling in between)
1/4 cup ricotta cheese
2 tsp granulated sugar
2 large bananas, sliced
Toppings: Shaved White Chocolate, crusted vanilla cookies, dried mint
Directions:
Make pudding according to package directions. Cut the loaf of pound cake into the slices.
Place 1/2 of the slices in a 7×11-inch baking dish, now press 20 of the vanilla wafers into the cake.
Make mock tomato sauce:Mix cherry jam with the chocolate sandwich cookies and spread evenly over the cake and wafers.
Mix together the cheese and sugar and dollop half of mixture over jam mixture
Arrange 1 sliced banana and half of the vanilla pudding over cheese layer.
Repeat with the remaining cake, wafers, remaining jam mixture and ricotta, and another sliced banana and the remaining pudding.
Top with shaved white chocolate, crushed vanilla wafer cookies and sprinkle a little mint over top. Chill overnight or at least 4 hours.
Ingredients
96g vanilla instant pudding mix
1 pkg loaf pound cake, cut into 0.5 cm slices (you can use already baked store-bought cake)
40 vanilla wafer cookies
3/4 cup cherry jam
5 chocolate sandwich cookies, crushed (chocolate cookies with filling in between)
1/4 cup ricotta cheese
2 tsp granulated sugar
2 large bananas, sliced
Toppings: Shaved White Chocolate, crusted vanilla cookies, dried mint
Directions:
Make pudding according to package directions. Cut the loaf of pound cake into the slices.
Place 1/2 of the slices in a 7×11-inch baking dish, now press 20 of the vanilla wafers into the cake.
Make mock tomato sauce:Mix cherry jam with the chocolate sandwich cookies and spread evenly over the cake and wafers.
Mix together the cheese and sugar and dollop half of mixture over jam mixture
Arrange 1 sliced banana and half of the vanilla pudding over cheese layer.
Repeat with the remaining cake, wafers, remaining jam mixture and ricotta, and another sliced banana and the remaining pudding.
Top with shaved white chocolate, crushed vanilla wafer cookies and sprinkle a little mint over top. Chill overnight or at least 4 hours.
BANANA SPLIT ICEBOX CAKE
Serving Size: 10 servings
Ingredients
Ingredients
- 1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)
- 1 cup (8 ounces) sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (8 ounces) crushed pineapple, drained
- 24 whole graham crackers
- 2 medium bananas, sliced thin
- Toppings: additional sliced bananas and sliced fresh strawberries
- Chocolate Drizzle:
- 1/4 cup heavy cream
- 1/4 cup semi-sweet chocolate chips
- In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
- On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
- Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
- Arrange sliced fruit on top. Drizzle with chocolate and serve.
- BRON:TAST OF HOME
BANANA PUDDING
(Paula Deen)
Ingr:
340 g container frozen whipped topping (thawed);
1 can condensed milk;
± 227g tub of cream cheese (softened);
2 Cups milk;
1 Box vanilla instant pudding,
6-8 bananas (sliced);
Enough Bakers Eat Some More biscuits to cover 2 layers of dish.
METHOD:
Line the bottom of a 34x22x5cm pyrex dish with biscuits & the a layer of sliced bananas on top. In a bowl, combine milk with instant pudding mix & blend well with a hand-held electric mixer. Using another bowl, combine cream cheese & condensed milk together & mix until smooth. Fold the whipped topping into the cream cheese mixture. Add cream-cheese mixture to the pudding mixture & stir until well blended. Pour mixture over banana layer & cover enough biscuits to cover dish. Refrigerate until ready to serve.
Ingr:
340 g container frozen whipped topping (thawed);
1 can condensed milk;
± 227g tub of cream cheese (softened);
2 Cups milk;
1 Box vanilla instant pudding,
6-8 bananas (sliced);
Enough Bakers Eat Some More biscuits to cover 2 layers of dish.
METHOD:
Line the bottom of a 34x22x5cm pyrex dish with biscuits & the a layer of sliced bananas on top. In a bowl, combine milk with instant pudding mix & blend well with a hand-held electric mixer. Using another bowl, combine cream cheese & condensed milk together & mix until smooth. Fold the whipped topping into the cream cheese mixture. Add cream-cheese mixture to the pudding mixture & stir until well blended. Pour mixture over banana layer & cover enough biscuits to cover dish. Refrigerate until ready to serve.
FOUR INGREDIENT DESSERT
FOUR INGREDIENT DESSERT
1 Packet of Malt biscuits
600 ml of cream
1 Tin of condensed Milk
Your favourite chocolate bar 200g (I used Macadamia nut choc)
METHOD:
Line a slice of square tin with glad wrap. Place a layer of malt biscuits on this. Whip cream and condensed milk together until soft peaks form. Stir in your chopped up chocolate bare and pour over the malt biscuits. Top with another layer of malt biscuits and cover. Set in the freezer until firm.
Slice
Bron: Onbekend
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
FOUR INGREDIENT DESSERT
1 Packet of Malt biscuits
600 ml of cream
1 Tin of condensed Milk
Your favourite chocolate bar 200g (I used Macadamia nut choc)
METHOD:
Line a slice of square tin with glad wrap. Place a layer of malt biscuits on this. Whip cream and condensed milk together until soft peaks form. Stir in your chopped up chocolate bare and pour over the malt biscuits. Top with another layer of malt biscuits and cover. Set in the freezer until firm.
Slice
Bron: Onbekend
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
FROZEN CHOCOLATE COVERED BANANA BITES
Ingredients
• 2 large bananas
• 10 oz (300 grams) chocolate
• dried fruit and nuts mix
Directions:
• Slice the bananas.
• Melt the chocolate in your microwave oven.
• Cut the dried fruits and nuts into small pieces.
• Bathe the banana slices in the chocolate.
• Put the chocolate covered slices on a rack with a piece of parchment paper under it.
• Drizzle with the fruits and nuts.
• Place the rack in the fridge for a while. After an hour transfer the bites on a tray.
• Cover with a plastic wrap and put in the freezer.
• You can now have a bite or two whenever you wish.
• Enjoy!
Bron: LOVE COOK/EAT
Plasing: Tiana Botes
• 2 large bananas
• 10 oz (300 grams) chocolate
• dried fruit and nuts mix
Directions:
• Slice the bananas.
• Melt the chocolate in your microwave oven.
• Cut the dried fruits and nuts into small pieces.
• Bathe the banana slices in the chocolate.
• Put the chocolate covered slices on a rack with a piece of parchment paper under it.
• Drizzle with the fruits and nuts.
• Place the rack in the fridge for a while. After an hour transfer the bites on a tray.
• Cover with a plastic wrap and put in the freezer.
• You can now have a bite or two whenever you wish.
• Enjoy!
Bron: LOVE COOK/EAT
Plasing: Tiana Botes
FRUIT SUGAR CONES
FRUIT SUGAR CONES
I thought this would make a cute Thanksgiving Treat
To make simply buy some sugar cones and dip the edges in melted chocolate
If you want, you can also dip them in nuts
Fill with fruit mix or a special mix of candy corn / nuts etc
SERVE WITH FRESH CREAM AND ICE CREAM
Bron: Onbekend
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
FRUIT SUGAR CONES
I thought this would make a cute Thanksgiving Treat
To make simply buy some sugar cones and dip the edges in melted chocolate
If you want, you can also dip them in nuts
Fill with fruit mix or a special mix of candy corn / nuts etc
SERVE WITH FRESH CREAM AND ICE CREAM
Bron: Onbekend
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
BISCUIT WITH CREAM& COFFEE
(Very easy no-bake dessert)
Ingredients
• 2 package plain biscuit
• 2 small (ashta nestle)
• 3/4 tin of the big condensed milk (nestle)
• whipping cream
• Nescafe dissolved in water
Whip the whipping cream very well, add the condensed milk & the 2 ashta's .
Dip the biscuits in the nescafe and arrange it in the serving dish. Add the cream mixture on it. Add the dipped biscuits & again the cream mixture. Form it with the fork and sprinkle with nescafe. Decorate with any fruit.
Ingredients
• 2 package plain biscuit
• 2 small (ashta nestle)
• 3/4 tin of the big condensed milk (nestle)
• whipping cream
• Nescafe dissolved in water
Whip the whipping cream very well, add the condensed milk & the 2 ashta's .
Dip the biscuits in the nescafe and arrange it in the serving dish. Add the cream mixture on it. Add the dipped biscuits & again the cream mixture. Form it with the fork and sprinkle with nescafe. Decorate with any fruit.
MARBLED CHOCOLATE BOMBE
Ingredients
1/2 cup (125 mL) cocoa powder
2/3 cup (160 mL) sugar
1/2 cup (125 mL) water
1/2 cup (125 mL) butter
1 tsp (5 mL) vanilla extract
4 cups (1 L) chocolate ice cream, softened
4 cups (1 L) vanilla ice cream, softened
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
Chocolate curls
Preparation
Combine cocoa and sugar in a saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and boil gently 5 minutes.
Remove from heat; stir in butter and vanilla; cool. Line a 1 1/2 quart (1.5 L) round bottom mixing bowl with plastic wrap. Spread chocolate ice cream over bottom and up the sides of bowl.
Cover and freeze for 60 minutes or until firm. Alternately spoon vanilla ice cream and 1 cup (250 mL) of the chocolate sauce into centre of bowl. Cover and freeze for 60 minutes or until firm.
Unmold onto plate; peel off plastic wrap. Whip cream and icing sugar until stiff; frost and decorate mold. Garnish with chocolate curls; freeze over night.
Remove to refrigerator 1/2 hour before slicing. Serve with remaining chocolate sauce.
Freezing time: 1 hour between each operation, a total of at least 3 hours.
1/2 cup (125 mL) cocoa powder
2/3 cup (160 mL) sugar
1/2 cup (125 mL) water
1/2 cup (125 mL) butter
1 tsp (5 mL) vanilla extract
4 cups (1 L) chocolate ice cream, softened
4 cups (1 L) vanilla ice cream, softened
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
Chocolate curls
Preparation
Combine cocoa and sugar in a saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and boil gently 5 minutes.
Remove from heat; stir in butter and vanilla; cool. Line a 1 1/2 quart (1.5 L) round bottom mixing bowl with plastic wrap. Spread chocolate ice cream over bottom and up the sides of bowl.
Cover and freeze for 60 minutes or until firm. Alternately spoon vanilla ice cream and 1 cup (250 mL) of the chocolate sauce into centre of bowl. Cover and freeze for 60 minutes or until firm.
Unmold onto plate; peel off plastic wrap. Whip cream and icing sugar until stiff; frost and decorate mold. Garnish with chocolate curls; freeze over night.
Remove to refrigerator 1/2 hour before slicing. Serve with remaining chocolate sauce.
Freezing time: 1 hour between each operation, a total of at least 3 hours.
BROWNIE DESSERT
Ingredients:
2 brownie mixes
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
2 brownie mixes
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
CHOCOLATE COVERED BROWNIE ICE CREAM SANDWICHES
Ingredients:
For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt
For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil
Directions:
Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.
With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.
Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.
Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.
Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.
For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt
For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil
Directions:
Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.
With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.
Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.
Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.
Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.
BUBBLE WRAP CHOCOLATE BASKETS
Make attractive chocolate baskets by cutting plastic bubble wrap into squares and spread the bubbly side with a layer of melted chocolate.
Place each square into a glass or muffin tin to use as a mould.
Refrigerate until hard, remove from mould and carefully peel off plastic. Fill with sweets or serve for dessert filled with ice cream or filling of choice.
CHOCOLATE BROWNIES-
125 g butter
100 g dark chocolate, chopped
2 large eggs
325 g Clover Condensed Milk
5 ml vanilla essence
250 ml flour
50 ml cocoa powder
Preheat the oven to 180ºC.
Grease a 22 cm square cake tin with butter. Line the base with greased baking paper, extending over 2 sides.
Melt the butter and chocolate in a heatproof bowl in the microwave oven (this recipe was tested in a 600 Watt microwave oven) at 50 % power (medium) for 1 minute, stirring occasionally.
Remove from the heat and allow to cool.
Use a whisk or electric handmixer to beat the eggs, condensed milk and vanilla together in a large bowl until well combined.
Sift the flour and cocoa powder together.
Whisk the melted chocolate into the egg mixture and then stir in the sifted flour and cocoa powder.
Pour into the prepared tin.
Bake for 30 – 40 minutes, until slightly risen and just firm to the touch.
Leave in the tin and lift out and cut into squares when completely cold.
Drizzle our Chocolate Brownie with melted chocolate and serve with Clover whipped cream or ice cream
Serves: About 9 portions
DECADENT CHOCOLATE BROWNIES -
Makes about 20 slices
300 ml CAKE FLOUR (180 g)
250 g dark chocolate, roughly chopped
175 g butter
5 ml VANILLA ESSENCE
15 ml instant coffee granules
2 extra large eggs
250 ml sugar (200 g)
100 g pecan nuts, chopped
Combine chocolate, butter, vanilla essence and coffee granules in a saucepan and melt slowly over low heat. Remove from heat and set aside to cool.
Whisk eggs and sugar until thick and foamy and beat into cooled chocolate mixture.
Fold in sifted flour and nuts. Pour mixture into a greased and base lined 27x17 cm baking pan.
Bake at 180° C, 25 to 30 minutes, until mixture is firm around the edges but still soft in the centre. Cool and cut into slices
Place each square into a glass or muffin tin to use as a mould.
Refrigerate until hard, remove from mould and carefully peel off plastic. Fill with sweets or serve for dessert filled with ice cream or filling of choice.
CHOCOLATE BROWNIES-
125 g butter
100 g dark chocolate, chopped
2 large eggs
325 g Clover Condensed Milk
5 ml vanilla essence
250 ml flour
50 ml cocoa powder
Preheat the oven to 180ºC.
Grease a 22 cm square cake tin with butter. Line the base with greased baking paper, extending over 2 sides.
Melt the butter and chocolate in a heatproof bowl in the microwave oven (this recipe was tested in a 600 Watt microwave oven) at 50 % power (medium) for 1 minute, stirring occasionally.
Remove from the heat and allow to cool.
Use a whisk or electric handmixer to beat the eggs, condensed milk and vanilla together in a large bowl until well combined.
Sift the flour and cocoa powder together.
Whisk the melted chocolate into the egg mixture and then stir in the sifted flour and cocoa powder.
Pour into the prepared tin.
Bake for 30 – 40 minutes, until slightly risen and just firm to the touch.
Leave in the tin and lift out and cut into squares when completely cold.
Drizzle our Chocolate Brownie with melted chocolate and serve with Clover whipped cream or ice cream
Serves: About 9 portions
DECADENT CHOCOLATE BROWNIES -
Makes about 20 slices
300 ml CAKE FLOUR (180 g)
250 g dark chocolate, roughly chopped
175 g butter
5 ml VANILLA ESSENCE
15 ml instant coffee granules
2 extra large eggs
250 ml sugar (200 g)
100 g pecan nuts, chopped
Combine chocolate, butter, vanilla essence and coffee granules in a saucepan and melt slowly over low heat. Remove from heat and set aside to cool.
Whisk eggs and sugar until thick and foamy and beat into cooled chocolate mixture.
Fold in sifted flour and nuts. Pour mixture into a greased and base lined 27x17 cm baking pan.
Bake at 180° C, 25 to 30 minutes, until mixture is firm around the edges but still soft in the centre. Cool and cut into slices
BUBBLE WRAP MOUSSE
• Ingredients
• 250g white chocolate, broken into pieces
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup (55g) caster sugar
• 300ml thickened cream
• 2 x 150g boxes Lindt Lindor White chocolate balls
Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.
Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.
Bron: Delicious
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• 250g white chocolate, broken into pieces
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup (55g) caster sugar
• 300ml thickened cream
• 2 x 150g boxes Lindt Lindor White chocolate balls
Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.
Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.
Bron: Delicious
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BAR ONE CHOCOLATE SAUCE
Ingredients
3 Bar-One (or Milky Way) Chocolates
1 can Sweetened Condensed Milk
1 cup Heavy Whipping Cream
If you prefer a thicker sauce, use half a can of condensed milk and ½ cup of cream)
Instructions
Place all the ingredients into a microwave-safe dish.
Cook in 30 second increments until the chocolate almost completely melted.
Serve warm over ice cream or use as a base for a milkshake.
Bron: Iottomadness
Plasing: Henriette Wessels
3 Bar-One (or Milky Way) Chocolates
1 can Sweetened Condensed Milk
1 cup Heavy Whipping Cream
If you prefer a thicker sauce, use half a can of condensed milk and ½ cup of cream)
Instructions
Place all the ingredients into a microwave-safe dish.
Cook in 30 second increments until the chocolate almost completely melted.
Serve warm over ice cream or use as a base for a milkshake.
Bron: Iottomadness
Plasing: Henriette Wessels
CLASSIC STYLE CREME CARAMEL
Ingredients
180 ml white sugar
75 ml water
500 ml full cream milk
10 ml vanilla extract or 15 ml essence
4 whole extra-large eggs
2 yolks of extra-large eggs
Method
For the caramel, heat 125 ml of the sugar and water over medium heat, stirring until the sugar dissolves and starts to cook. Increase the heat and cook for a few minutes until it turns to a light golden colour. Remove from the heat and immediately pour into six ramekin dishes, swirling the dishes around to coat the base and sides and set aside.
Place the reserved 45 ml sugar, milk and vanilla in a saucepan and heat just to boiling point. Stir to dissolve the sugar and remove from heat.
In a mixing bowl, beat the eggs and extra egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the mixture through a sieve into a jug and pour it into the ramekins.
Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centres of the custards are firm. Do not allow the water to simmer during baking because if it does, the custard will have a grainy texture.
Remove the ramekins from the water and allow to cool.Once cool, place them in the fridge for a couple of hours to chill.
To serve, run a knife around the edge of the ramekins and invert onto small plates, adding some crème fraîche.
Serves 6
BRON:Nu laid Eggs.
180 ml white sugar
75 ml water
500 ml full cream milk
10 ml vanilla extract or 15 ml essence
4 whole extra-large eggs
2 yolks of extra-large eggs
Method
For the caramel, heat 125 ml of the sugar and water over medium heat, stirring until the sugar dissolves and starts to cook. Increase the heat and cook for a few minutes until it turns to a light golden colour. Remove from the heat and immediately pour into six ramekin dishes, swirling the dishes around to coat the base and sides and set aside.
Place the reserved 45 ml sugar, milk and vanilla in a saucepan and heat just to boiling point. Stir to dissolve the sugar and remove from heat.
In a mixing bowl, beat the eggs and extra egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the mixture through a sieve into a jug and pour it into the ramekins.
Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centres of the custards are firm. Do not allow the water to simmer during baking because if it does, the custard will have a grainy texture.
Remove the ramekins from the water and allow to cool.Once cool, place them in the fridge for a couple of hours to chill.
To serve, run a knife around the edge of the ramekins and invert onto small plates, adding some crème fraîche.
Serves 6
BRON:Nu laid Eggs.
CREME CARAMEL
Preheat oven to 160
1/2 cup sugar
1\4 cup water
Melt the above in a pot until it reaches a golden caramel colour, then pour into a greased tin. Beat the ffg together and pour thru a sieve into caramel lined dish
4 eggs
1 tin condesed milk
2 tins milk
1 tin water
1 tsp vanilla essence
Place tin in a baking tray, then pour boiling water into the tray and place in oven for 1 and half to 2 hours. Refrigerate. Unmould and
serve with freshly whipped cream
Options- can flavour it differently by adding either chai, cinnamon powder, or cardamom to the mixture
(SUBMITTED BY FAATIMAH PARUK-CCCHEFS)
1/2 cup sugar
1\4 cup water
Melt the above in a pot until it reaches a golden caramel colour, then pour into a greased tin. Beat the ffg together and pour thru a sieve into caramel lined dish
4 eggs
1 tin condesed milk
2 tins milk
1 tin water
1 tsp vanilla essence
Place tin in a baking tray, then pour boiling water into the tray and place in oven for 1 and half to 2 hours. Refrigerate. Unmould and
serve with freshly whipped cream
Options- can flavour it differently by adding either chai, cinnamon powder, or cardamom to the mixture
(SUBMITTED BY FAATIMAH PARUK-CCCHEFS)
CREME CARAMEL
Ingredients:
Caramel Coating
125 g sugar
150 ml water
Custard
2 Cups milk
3 Eggs
3 TBS sugar
5ml Vanilla essence
Method:
1. For the caramel coating, heat the sugar and water on stove top until the liquid turns golden brown (watch as this can turn dark brown or burn very quickly)
2. Pour into ovenproof dish, remembering to coat the sides of the dish and then place in the fridge whilst making the custard.
3. For the custard, warm milk slightly (do not make too hot).
4. In a seperate bowl, beat the eggs, sugar and vanilla. Now pour the warm milk over the egg mixture and mix gently together.
5. Pour custard into the pre-prepared dish and stand in a shallow pan of water and cook in oven for +- 1 1/2 hrs at 180 degrees celsius.
6. Keep in fridge until ready to serve (at least a couple of hours) and then turn out onto a plate and serve with cream
Caramel Coating
125 g sugar
150 ml water
Custard
2 Cups milk
3 Eggs
3 TBS sugar
5ml Vanilla essence
Method:
1. For the caramel coating, heat the sugar and water on stove top until the liquid turns golden brown (watch as this can turn dark brown or burn very quickly)
2. Pour into ovenproof dish, remembering to coat the sides of the dish and then place in the fridge whilst making the custard.
3. For the custard, warm milk slightly (do not make too hot).
4. In a seperate bowl, beat the eggs, sugar and vanilla. Now pour the warm milk over the egg mixture and mix gently together.
5. Pour custard into the pre-prepared dish and stand in a shallow pan of water and cook in oven for +- 1 1/2 hrs at 180 degrees celsius.
6. Keep in fridge until ready to serve (at least a couple of hours) and then turn out onto a plate and serve with cream
CREME CARAMEL
(serves 4)
Crème Caramel is a popular dessert worldwide. Follow this easy recipe and make a big pudding or pour into separate cups to make individual servings. This Crème Caramel recipe is designed to be served cold and is great because it can be made in the morning ready for your dinner party that night.
Ingredients:
Caramel Coating
125 g sugar
150 ml water
Custard
2 Cups milk
3 Eggs
3 TBS sugar
5ml Vanilla essence
Method:
For the caramel coating, heat the sugar and water on stove top until the liquid turns golden brown (watch as this can turn dark brown or burn very quickly)
Pour into ovenproof dish, remembering to coat the sides of the dish and then place in the fridge whilst making the custard.
For the custard, warm milk slightly (do not make too hot).
In a seperate bowl, beat the eggs, sugar and vanilla. Now pour the warm milk over the egg mixture and mix gently together.
Pour custard into the pre-prepared dish and stand in a shallow pan of water and cook in oven for +- 1 1/2 hrs at 180 degrees celsius.
Keep in fridge until ready to serve (at least a couple of hours) and then turn out onto a plate and serve with cream.
bron easy recipy
Crème Caramel is a popular dessert worldwide. Follow this easy recipe and make a big pudding or pour into separate cups to make individual servings. This Crème Caramel recipe is designed to be served cold and is great because it can be made in the morning ready for your dinner party that night.
Ingredients:
Caramel Coating
125 g sugar
150 ml water
Custard
2 Cups milk
3 Eggs
3 TBS sugar
5ml Vanilla essence
Method:
For the caramel coating, heat the sugar and water on stove top until the liquid turns golden brown (watch as this can turn dark brown or burn very quickly)
Pour into ovenproof dish, remembering to coat the sides of the dish and then place in the fridge whilst making the custard.
For the custard, warm milk slightly (do not make too hot).
In a seperate bowl, beat the eggs, sugar and vanilla. Now pour the warm milk over the egg mixture and mix gently together.
Pour custard into the pre-prepared dish and stand in a shallow pan of water and cook in oven for +- 1 1/2 hrs at 180 degrees celsius.
Keep in fridge until ready to serve (at least a couple of hours) and then turn out onto a plate and serve with cream.
bron easy recipy
CARAMEL FLAN
YIELD Makes 6 to 8 servings
INGREDIENTS
1 cup sugar, divided
2 cups half-and-half
1 cup milk
1 1/2 teaspoons vanilla
6 eggs
2 egg yolks
Hot water
Fresh whole and sliced strawberries for garnish
PREPARATION:
1. Preheat oven to 325°F. Heat 5-1/2- to 6-cup ring mold in oven 10 minutes or until hot.
2. Heat 1/2 cup sugar in heavy, medium skillet over medium-high heat 5 to 8 minutes or until sugar is completely melted and deep amber color, stirring frequently. Do not allow sugar to burn.
3. Immediately pour caramelized sugar into ring mold. Holding mold with potholder, quickly rotate to coat bottom and sides evenly with sugar. Place mold on wire rack. Caution: Caramelized sugar is very hot; do not touch it.
4. Combine half-and-half and milk in heavy 2-quart saucepan. Heat over medium heat until almost simmering; remove from heat. Add remaining 1/2 cup sugar and vanilla; stir until sugar is dissolved.
5. Lightly beat eggs and egg yolks in large bowl until blended but not foamy; gradually stir in milk mixture. Pour custard into ring mold.
6. Place mold in large baking pan; pour hot water into baking pan to depth of 1/2 inch. Bake 35 to 40 minutes or until knife inserted into center of custard comes out clean.
7. Remove mold from water bath; place on wire rack. Let stand 30 minutes. Cover and refrigerate 1-1/2 to 2 hours or until thoroughly chilled.
8. To serve, loosen inner and outer edges of flan with tip of small knife. Cover mold with rimmed serving plate; invert and lift off mold. Garnish with strawberries. Spoon melted caramel over each serving.
Bron: howstuffworks
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
1 cup sugar, divided
2 cups half-and-half
1 cup milk
1 1/2 teaspoons vanilla
6 eggs
2 egg yolks
Hot water
Fresh whole and sliced strawberries for garnish
PREPARATION:
1. Preheat oven to 325°F. Heat 5-1/2- to 6-cup ring mold in oven 10 minutes or until hot.
2. Heat 1/2 cup sugar in heavy, medium skillet over medium-high heat 5 to 8 minutes or until sugar is completely melted and deep amber color, stirring frequently. Do not allow sugar to burn.
3. Immediately pour caramelized sugar into ring mold. Holding mold with potholder, quickly rotate to coat bottom and sides evenly with sugar. Place mold on wire rack. Caution: Caramelized sugar is very hot; do not touch it.
4. Combine half-and-half and milk in heavy 2-quart saucepan. Heat over medium heat until almost simmering; remove from heat. Add remaining 1/2 cup sugar and vanilla; stir until sugar is dissolved.
5. Lightly beat eggs and egg yolks in large bowl until blended but not foamy; gradually stir in milk mixture. Pour custard into ring mold.
6. Place mold in large baking pan; pour hot water into baking pan to depth of 1/2 inch. Bake 35 to 40 minutes or until knife inserted into center of custard comes out clean.
7. Remove mold from water bath; place on wire rack. Let stand 30 minutes. Cover and refrigerate 1-1/2 to 2 hours or until thoroughly chilled.
8. To serve, loosen inner and outer edges of flan with tip of small knife. Cover mold with rimmed serving plate; invert and lift off mold. Garnish with strawberries. Spoon melted caramel over each serving.
Bron: howstuffworks
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA- CHOCOLATE PUDDING
Ingredients:
6 cups milk
1 3/4 cups sugar
4 tablespoons corn flour or corn starch
3 tablespoons flour
100 grams butter - melted
1 teaspoon Vanilla
200 grams dark chocolate
Plain biscuits
Preparation:
In a non stick pan, mix milk, sugar, corn flour (or corn starch), flour, butter and vanilla together. Remove 3 cups of this mixture and place the remaining mixture over medium heat. Stir it well, until the mixture turns to a thick cream. Set it aside.
Immediately, begin preparing the chocolate mixture. In another non stick pan, heat the remaining mixture and add the chocolates in it. Stir it very well, till mixture turns to a thick cream.
Add a biscuit in a transparent glass cup. Add some vanilla cream over it, making sure the biscuit remains down. Add another biscuit, then chocolate cream over it and another biscuit and vanilla cream over it. And vice versa. Add some grated fine chocolate over them.
Let them cool completely. Place them in refrigerator for 12 hours and then serve cold.
You can also use this recipe for glass tray. Cut it to squares and serve.
6 cups milk
1 3/4 cups sugar
4 tablespoons corn flour or corn starch
3 tablespoons flour
100 grams butter - melted
1 teaspoon Vanilla
200 grams dark chocolate
Plain biscuits
Preparation:
In a non stick pan, mix milk, sugar, corn flour (or corn starch), flour, butter and vanilla together. Remove 3 cups of this mixture and place the remaining mixture over medium heat. Stir it well, until the mixture turns to a thick cream. Set it aside.
Immediately, begin preparing the chocolate mixture. In another non stick pan, heat the remaining mixture and add the chocolates in it. Stir it very well, till mixture turns to a thick cream.
Add a biscuit in a transparent glass cup. Add some vanilla cream over it, making sure the biscuit remains down. Add another biscuit, then chocolate cream over it and another biscuit and vanilla cream over it. And vice versa. Add some grated fine chocolate over them.
Let them cool completely. Place them in refrigerator for 12 hours and then serve cold.
You can also use this recipe for glass tray. Cut it to squares and serve.
CHOCOLATE ECLAIR DESSERT
Ingredients
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (12 oz.) container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla
Directions
For the filling:
1. Mix pudding and milk; beat. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers.
5. Refrigerate over night.
Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)
Source: My Mother-in-Law
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (12 oz.) container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla
Directions
For the filling:
1. Mix pudding and milk; beat. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers.
5. Refrigerate over night.
Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)
Source: My Mother-in-Law
FROZEN FRUIT CRUSH
Quick and easy, this frozen fruit combination is delicious on hot summer days.
1 pineapple
2 oranges
80ml (1/3 cup) passionfruit pulp
Method
Place pineapple, peeled, cored, chopped, oranges, peeled, chopped and the passionfruit pulp in the bowl of a food processor and process until smooth. Pour into a large shallow airtight plastic container. Cover and place in the freezer, mashing with a fork every 3 hours, for 10 hours or until set. To serve, use a fork to scrape the surface into coarse crystals. Divide among serving bowls and serve immediately.
Notes
Prep: 10 mins (+ 10 hours freezing time)
1 pineapple
2 oranges
80ml (1/3 cup) passionfruit pulp
Method
Place pineapple, peeled, cored, chopped, oranges, peeled, chopped and the passionfruit pulp in the bowl of a food processor and process until smooth. Pour into a large shallow airtight plastic container. Cover and place in the freezer, mashing with a fork every 3 hours, for 10 hours or until set. To serve, use a fork to scrape the surface into coarse crystals. Divide among serving bowls and serve immediately.
Notes
Prep: 10 mins (+ 10 hours freezing time)
100% FRUIT CAKE
Original recipe makes 8 servingsChange Servings
1 seedless watermelon
2 cups strawberries, hulled and sliced
1 cantaloupe - seeded, peeled, and sliced (optional)
1 fresh pineapple - peeled, cored, and sliced (optional)
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Directions
To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate. BRON FRUIT EN VEG
1 seedless watermelon
2 cups strawberries, hulled and sliced
1 cantaloupe - seeded, peeled, and sliced (optional)
1 fresh pineapple - peeled, cored, and sliced (optional)
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Directions
To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate. BRON FRUIT EN VEG
FRUIT PHYLLO CUPS
Ingredients
4 phyllo sheets, thawed
1/4 cup (60 mL) melted butter
1/4 cup (60 mL) sugar
1/4 cup (60 mL) melon liqueur or other fruit liqueur
2 tbsp (30 mL) corn syrup
Grated zest of 1/2 lemon
Juice of 1/2 lemon
2 oranges, peeled and diced
1 cup (250 mL) halved seedless grapes
1 cup (250 mL) honeydew melon balls
2 kiwis, peeled and cut in wedges
Fresh mint leaves
Preparation
Preheat oven to 375 °F (190 °C).
Place one phyllo sheet on wax paper. Brush with butter and sprinkle with 1 tbsp (15 mL) sugar. Top with other phyllo sheet. Brush with butter and sprinkle with 1 tbsp (15 mL) sugar. Repeat process with third and fourth sheets.
Cut layered phyllo sheets in 12 even squares. Fit each square into buttered muffin cup, pressing into bottom. Bake for 6 to 8 minutes or until golden. Let cool before removing from pan.
In large bowl, mix remaining ingredients gently, except fresh mint. Refrigerate for 1 to 4 hours, stirring occasionally. Fill phyllo cups with fruit mixture and garnish with fresh mint leaves. Serve immediately.
Bron- Dairy Goodness
4 phyllo sheets, thawed
1/4 cup (60 mL) melted butter
1/4 cup (60 mL) sugar
1/4 cup (60 mL) melon liqueur or other fruit liqueur
2 tbsp (30 mL) corn syrup
Grated zest of 1/2 lemon
Juice of 1/2 lemon
2 oranges, peeled and diced
1 cup (250 mL) halved seedless grapes
1 cup (250 mL) honeydew melon balls
2 kiwis, peeled and cut in wedges
Fresh mint leaves
Preparation
Preheat oven to 375 °F (190 °C).
Place one phyllo sheet on wax paper. Brush with butter and sprinkle with 1 tbsp (15 mL) sugar. Top with other phyllo sheet. Brush with butter and sprinkle with 1 tbsp (15 mL) sugar. Repeat process with third and fourth sheets.
Cut layered phyllo sheets in 12 even squares. Fit each square into buttered muffin cup, pressing into bottom. Bake for 6 to 8 minutes or until golden. Let cool before removing from pan.
In large bowl, mix remaining ingredients gently, except fresh mint. Refrigerate for 1 to 4 hours, stirring occasionally. Fill phyllo cups with fruit mixture and garnish with fresh mint leaves. Serve immediately.
Bron- Dairy Goodness
GRASSHOPPER DESSERT SQUARES
INGREDIENTS:
21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter, melted
1 qt Vanilla Ice cream (4 Cups) / (1 Litre)
1 container 250gr) Frozen Topping, thawed, divided
1⁄4 tsp peppermint extract
4-5 drops green food coloring (optional)
fresh mint leaves
Additional fudge mint cookies, cut in half (optional)
PREPARATIONS:
Preheat oven to 350*C.
Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto bottom of Square Baker. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill Classic Batter Bowl in Fridge at the same time. Place Baker with cooler crust in freezer
Scoop ice cream into chilled Batter Bowl. Stir until softened & blended; gently fold in 2 cups of whipped topping, peppermint extract & food coloring. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temp 10 minutes. Attach open start tip to Easy Accent Decorator; fill with remaining whipped topping. Cut dessert into squares with knife dipped in warm water.
Garnish each square. Add cookie half & mint leaves, if desired
Bron: Foodista
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter, melted
1 qt Vanilla Ice cream (4 Cups) / (1 Litre)
1 container 250gr) Frozen Topping, thawed, divided
1⁄4 tsp peppermint extract
4-5 drops green food coloring (optional)
fresh mint leaves
Additional fudge mint cookies, cut in half (optional)
PREPARATIONS:
Preheat oven to 350*C.
Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto bottom of Square Baker. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill Classic Batter Bowl in Fridge at the same time. Place Baker with cooler crust in freezer
Scoop ice cream into chilled Batter Bowl. Stir until softened & blended; gently fold in 2 cups of whipped topping, peppermint extract & food coloring. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temp 10 minutes. Attach open start tip to Easy Accent Decorator; fill with remaining whipped topping. Cut dessert into squares with knife dipped in warm water.
Garnish each square. Add cookie half & mint leaves, if desired
Bron: Foodista
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE-CARAMEL-MARSHMALLOW DESSERT
15 marshmallows;
1/2C skim milk;
150g Top Deck milk chocolate;
1+1/3C crushed Marie biscuits;
2Tbsp icing sugar;
4Tbsp softened butter & 1C cream.
Method:
Put 1st three ingredients in top of a double boiler, melt, cool & stir.
Set aside.
Combine biscuit crumbs, icing sugar & butter.
Set aside 2Tbsp. Spread crumb mixture into a 20cm pan.
Whip cream & fold into marshmallow mixture.
Put this on top of biscuit layer & sprinkle 2Tbsp (kept aside) biscuit mixture over top.
Refrigerate for several hours until set.
Cut into bars & serve with ice-cream or warm chocolate sauce.
1/2C skim milk;
150g Top Deck milk chocolate;
1+1/3C crushed Marie biscuits;
2Tbsp icing sugar;
4Tbsp softened butter & 1C cream.
Method:
Put 1st three ingredients in top of a double boiler, melt, cool & stir.
Set aside.
Combine biscuit crumbs, icing sugar & butter.
Set aside 2Tbsp. Spread crumb mixture into a 20cm pan.
Whip cream & fold into marshmallow mixture.
Put this on top of biscuit layer & sprinkle 2Tbsp (kept aside) biscuit mixture over top.
Refrigerate for several hours until set.
Cut into bars & serve with ice-cream or warm chocolate sauce.
AVOCADO CHOCOLATE MOUSSE
Serves 2 to 4
•1 ripe Hass avocado
•120g bittersweet chocolate
•1/4 cup thick coconut milk (from the top of the can)
•1/2 teaspoon vanilla extract
•3 tablespoons agave syrup
•1 pinch sea salt
Directions:
1.in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.
2.Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.
3.Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.
•1 ripe Hass avocado
•120g bittersweet chocolate
•1/4 cup thick coconut milk (from the top of the can)
•1/2 teaspoon vanilla extract
•3 tablespoons agave syrup
•1 pinch sea salt
Directions:
1.in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.
2.Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.
3.Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.
BERRY MOUSSE
Desserts / Sweets
Ingredients
24g sachet of strawberry or raspberry flavour sugar-free jelly powder
250ml of boiling water
300g of fresh, frozen or tinned mixed berry summer fruits
200g yogurt
3 tablespoons of fresh, frozen or tinned mixed berries to decorate(optional)
Method
Dissolve the jelly powder in 250ml of boiling water and allow to cool for 30 minutes.
Puree the jelly, mixed berries and yogurt together using a food processor or hand held electric blender.
Scoop the mixture into individual small bowls and place in the fridge. Leave the mousse in the fridge for 2 hours to set.
5. Serve with a spoonful of mixed berries.
To create different flavoured mousses simply use different flavoured jelly powder and fruits.
Ingredients
24g sachet of strawberry or raspberry flavour sugar-free jelly powder
250ml of boiling water
300g of fresh, frozen or tinned mixed berry summer fruits
200g yogurt
3 tablespoons of fresh, frozen or tinned mixed berries to decorate(optional)
Method
Dissolve the jelly powder in 250ml of boiling water and allow to cool for 30 minutes.
Puree the jelly, mixed berries and yogurt together using a food processor or hand held electric blender.
Scoop the mixture into individual small bowls and place in the fridge. Leave the mousse in the fridge for 2 hours to set.
5. Serve with a spoonful of mixed berries.
To create different flavoured mousses simply use different flavoured jelly powder and fruits.
CHOCOLATE MOUSSE
Ingredients:
300g milk chocolate, chopped
3 eggs at room temp, separated
2 tbsp castor sugar
1 cup thickened cream
1/3 cup roasted hazelnuts, chopped
grated dark chocolate
Method:
1. Place milk chocolate in a large, heatproof, microwave-safe bowl.
2. Microwave, uncovered, on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon until melted.
3. Set aside for five minutes to cool slightly.
4. Add the egg yolks to the chocolate and stir until well combined.
5. Using an electric hand beater, beat the egg whites in a bowl until soft peaks form.
6. Sprinkle sugar over the egg whites.
7. Beat until thick and glossy.
8. Using a large metal spoon, fold half the egg white mixture into chocolate mixture until combined.
9. Gently fold in remaining egg white mixture.
10. Whip the cream until soft peaks form.
11. Fold cream and hazelnuts into chocolate mixture until combined.
12. Spoon mixture into twelve 1/3-cup capacity glasses.
13. Place on a tray and cover with plastic wrap.
14. Refrigerate for four hours or until firm.
15. Top with grated chocolate just before serving.
300g milk chocolate, chopped
3 eggs at room temp, separated
2 tbsp castor sugar
1 cup thickened cream
1/3 cup roasted hazelnuts, chopped
grated dark chocolate
Method:
1. Place milk chocolate in a large, heatproof, microwave-safe bowl.
2. Microwave, uncovered, on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon until melted.
3. Set aside for five minutes to cool slightly.
4. Add the egg yolks to the chocolate and stir until well combined.
5. Using an electric hand beater, beat the egg whites in a bowl until soft peaks form.
6. Sprinkle sugar over the egg whites.
7. Beat until thick and glossy.
8. Using a large metal spoon, fold half the egg white mixture into chocolate mixture until combined.
9. Gently fold in remaining egg white mixture.
10. Whip the cream until soft peaks form.
11. Fold cream and hazelnuts into chocolate mixture until combined.
12. Spoon mixture into twelve 1/3-cup capacity glasses.
13. Place on a tray and cover with plastic wrap.
14. Refrigerate for four hours or until firm.
15. Top with grated chocolate just before serving.
DARK CHOCOLATE MOUSSE
Serves 3
Ingredients:
160g 70% good quality dark chocolate, broken into small pieces
40 ml water
10g butter
Pinch of salt
2 eggs, separated into yolks and whites
Method:
Melt the chocolate with water, butter and salt over a bain marie of hot (not boiling) water.
Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.
Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.
Pour into Le Creuset ramekins and leave to set in the fridge.
Ingredients:
160g 70% good quality dark chocolate, broken into small pieces
40 ml water
10g butter
Pinch of salt
2 eggs, separated into yolks and whites
Method:
Melt the chocolate with water, butter and salt over a bain marie of hot (not boiling) water.
Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.
Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.
Pour into Le Creuset ramekins and leave to set in the fridge.
NOUGAT CHEESE CAKE FOR DESSERT
What you will need:
150g tennis biscuits
45ml unsalted butter, melted
60ml sugar
Filling:
750ml full cream, cream cheese
250ml crème fraîche
5ml vanilla essence
60ml flour
250ml castor sugar
4 eggs
2 yolks
30ml lemon juice
160g Sally Williams Nougat
Topping:
250ml crème fraîche
125ml cream cheese
45ml castor sugar
How to prepare:
1. Preheat the oven to 180°C.
2. Crush biscuits finely in a food processor. Add the melted butter and sugar and pulse to combine. Press onto the bottom of a 26cm springform tin. Bake until golden brown.
3. Remove from the oven and cool.
For the filling:
1. Lower the oven temperature to 140°C.
2. Place all the ingredients except the nougat in a food processor. Pulse until everything is well mixed, smooth and creamy. Pour into the pre-baked crust. Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
3. Bake for 1 hour. Then turn the oven off and leave in the oven for another hour.
4. Remove and cool completely before refrigerating. Remove from oven about 2 hours before serving for the cake to be creamy.
The topping:
Whisk all ingredients together and spread on top of the cake just before serving. Decorate with nougat, release from springform tin and place on a platter.
Bron: The home channel
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
150g tennis biscuits
45ml unsalted butter, melted
60ml sugar
Filling:
750ml full cream, cream cheese
250ml crème fraîche
5ml vanilla essence
60ml flour
250ml castor sugar
4 eggs
2 yolks
30ml lemon juice
160g Sally Williams Nougat
Topping:
250ml crème fraîche
125ml cream cheese
45ml castor sugar
How to prepare:
1. Preheat the oven to 180°C.
2. Crush biscuits finely in a food processor. Add the melted butter and sugar and pulse to combine. Press onto the bottom of a 26cm springform tin. Bake until golden brown.
3. Remove from the oven and cool.
For the filling:
1. Lower the oven temperature to 140°C.
2. Place all the ingredients except the nougat in a food processor. Pulse until everything is well mixed, smooth and creamy. Pour into the pre-baked crust. Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
3. Bake for 1 hour. Then turn the oven off and leave in the oven for another hour.
4. Remove and cool completely before refrigerating. Remove from oven about 2 hours before serving for the cake to be creamy.
The topping:
Whisk all ingredients together and spread on top of the cake just before serving. Decorate with nougat, release from springform tin and place on a platter.
Bron: The home channel
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
PEACH MELBA
PEACH MELBA
6 slices your favorite pound cake, I use a almond cake
3 cups French vanilla ice cream
18 slices of good peaches, fresh or frozen
1 cup of Melba sauce, directions below
2/3 cup chopped roasted almonds
favorite whipped topping
MELBA SAUCE:
3 cups of raspberries
1/4 cup confectioner's sugar
1 tablespoon lemon juice
DIRECTIONS:
Puree the raspberries, confectioners' sugar, and lemon juice in a blender. Strain to remove seeds.
Place a slice of almond pound cake in the bottom of each of six dessert bowls. Top each with a scoop of French vanilla ice cream (about 1/2 cup) and then fresh peach slices. Pour Melba sauce over peaches and ice cream. Garnish with chopped roasted almonds and whipped topping
Source and Photo: Jeffrey Foster - Cooking With Purpose
Bron: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PEACH MELBA
6 slices your favorite pound cake, I use a almond cake
3 cups French vanilla ice cream
18 slices of good peaches, fresh or frozen
1 cup of Melba sauce, directions below
2/3 cup chopped roasted almonds
favorite whipped topping
MELBA SAUCE:
3 cups of raspberries
1/4 cup confectioner's sugar
1 tablespoon lemon juice
DIRECTIONS:
Puree the raspberries, confectioners' sugar, and lemon juice in a blender. Strain to remove seeds.
Place a slice of almond pound cake in the bottom of each of six dessert bowls. Top each with a scoop of French vanilla ice cream (about 1/2 cup) and then fresh peach slices. Pour Melba sauce over peaches and ice cream. Garnish with chopped roasted almonds and whipped topping
Source and Photo: Jeffrey Foster - Cooking With Purpose
Bron: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
HEAVEN IN A BOWL( PEANUT BUTTER BROWNIE TRIFFLE)
1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed
Prepare brownie batter according to package directions.
Bake in a greased 13-in. X 9-in. Baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; cut into 3/4-in. Pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. Glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top.
Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.
Bron: Attitudes in the Kitchen
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed
Prepare brownie batter according to package directions.
Bake in a greased 13-in. X 9-in. Baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; cut into 3/4-in. Pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. Glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top.
Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.
Bron: Attitudes in the Kitchen
PEPPERMINT CRISP PUDDING
INGREDIENTS
1 x 360g tin caramel
250ml Fresh Ayrshire double thick cream
80g peppermint crisp chocolate, grated
80ml milk
1 tsp instant coffee granules
1 packet Tennis biscuits
1 Tbsp Baileys / Cape Velvet / chocolate liqueur (optional)
METHOD
1. Whip the cream and add about 3/4 of it to the caramel, reserving the remaining 1/4 for garnish.
2. Beat the cream into the caramel until it is smooth. Add 3/4 of the peppermint crisp chocolate to the cream/caramel mix.
3. Pour the milk into a shallow bowl and dissolve the coffee granules. If you are adding booze, add it to the milk now. Dunk the Tennis biscuits into the milk mix, flipping them over.
4. Place a layer of Tennis biscuits at the bottom of an appropriately sized serving dish, and top with a thin layer of caramel. Repeat until all the mixture is used up. Garnish the top with the remaining cream.
5. To make the individual portions, simply crumble a biscuit or two, top with caramel and then repeat.
6. Decorate with the remaining grated peppermint crisp chocolate.
7. Set in the fridge until you are ready to serve. It is better to make this in advance or the day before.
Bron: Woolworths
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
1 x 360g tin caramel
250ml Fresh Ayrshire double thick cream
80g peppermint crisp chocolate, grated
80ml milk
1 tsp instant coffee granules
1 packet Tennis biscuits
1 Tbsp Baileys / Cape Velvet / chocolate liqueur (optional)
METHOD
1. Whip the cream and add about 3/4 of it to the caramel, reserving the remaining 1/4 for garnish.
2. Beat the cream into the caramel until it is smooth. Add 3/4 of the peppermint crisp chocolate to the cream/caramel mix.
3. Pour the milk into a shallow bowl and dissolve the coffee granules. If you are adding booze, add it to the milk now. Dunk the Tennis biscuits into the milk mix, flipping them over.
4. Place a layer of Tennis biscuits at the bottom of an appropriately sized serving dish, and top with a thin layer of caramel. Repeat until all the mixture is used up. Garnish the top with the remaining cream.
5. To make the individual portions, simply crumble a biscuit or two, top with caramel and then repeat.
6. Decorate with the remaining grated peppermint crisp chocolate.
7. Set in the fridge until you are ready to serve. It is better to make this in advance or the day before.
Bron: Woolworths
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
RICH.CHOCOLATE COOKIE'S 'N CREAM PARFAITS
(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)
Ingredients:
16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish
Preparation:
-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert once all whipped cream is incorporated, set aside and prepare glasses.
To Assemble (for 6 servings in 6 ounce glasses):
-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons)
Next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons) repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”
Finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse” garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass refrigerate until ready to serve, or serve immediately.
To Assemble (for 4 servings in 10 ounce glasses):
-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.
Bron: Love to cook
Ingredients:
16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish
Preparation:
-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert once all whipped cream is incorporated, set aside and prepare glasses.
To Assemble (for 6 servings in 6 ounce glasses):
-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons)
Next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons) repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”
Finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse” garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass refrigerate until ready to serve, or serve immediately.
To Assemble (for 4 servings in 10 ounce glasses):
-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.
Bron: Love to cook
"TOPDECK" PUDDING
"TOPDECK" PUDDING
1 pakkie vanilla instant pudding
1 pakkie chocolate instant pudding
1 milk chocolate slab
1 milky bar
1 pak tennis biscuits
1/2 paw paw
500ml melk
METODE:
Maak vanilla pudding aan met 250ml melk.
Smelt milky bar en meng saam vanilla pudding.
Maak chocolate pudding met 250ml melk.
Smelt milk chocolate en meng saam chocolate pudding.
RangskikTennis beskuitjies onder in n mooi glas bak (breek n paar hier en daar sodat dit mooi pas). Skep vanilla mengsel op koekies.
Sny papaja in blokkies en rangskik mooi bo op vanilla mengsel.
Bedek met nog koekies.
Skep die chocolate mengsel bo op en versier met wit chocolate shavings. Sit in yskas vir 1uur om lekker te stol...
Mens kan die papaja met enige ander vrug vervang
Aarbeie en kiwi sal Veral goed werk.
Bron: Eie Resep
Plasing: Zaldha Hennessy / WATERTAND RESEPTE VIR OUD EN JONK
"TOPDECK" PUDDING
1 pakkie vanilla instant pudding
1 pakkie chocolate instant pudding
1 milk chocolate slab
1 milky bar
1 pak tennis biscuits
1/2 paw paw
500ml melk
METODE:
Maak vanilla pudding aan met 250ml melk.
Smelt milky bar en meng saam vanilla pudding.
Maak chocolate pudding met 250ml melk.
Smelt milk chocolate en meng saam chocolate pudding.
RangskikTennis beskuitjies onder in n mooi glas bak (breek n paar hier en daar sodat dit mooi pas). Skep vanilla mengsel op koekies.
Sny papaja in blokkies en rangskik mooi bo op vanilla mengsel.
Bedek met nog koekies.
Skep die chocolate mengsel bo op en versier met wit chocolate shavings. Sit in yskas vir 1uur om lekker te stol...
Mens kan die papaja met enige ander vrug vervang
Aarbeie en kiwi sal Veral goed werk.
Bron: Eie Resep
Plasing: Zaldha Hennessy / WATERTAND RESEPTE VIR OUD EN JONK
FRIED ICE CREAM
INGREDIENTS
3 cups cinnamon toast crunch cereal, crushed
6 scoops vanilla ice cream (1/2 cup each)
DIRECTIONS
1 Place cereal in shallow pan.
2 Quickly roll 1 scoop of ice cream at a time in cereal to coat.
3 Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
4 Cover and freeze about 2 hours or until firm.
5 Set oven control to broil.
6 Uncover pan.
7 Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.
3 cups cinnamon toast crunch cereal, crushed
6 scoops vanilla ice cream (1/2 cup each)
DIRECTIONS
1 Place cereal in shallow pan.
2 Quickly roll 1 scoop of ice cream at a time in cereal to coat.
3 Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
4 Cover and freeze about 2 hours or until firm.
5 Set oven control to broil.
6 Uncover pan.
7 Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.
ICE CREAM CANDY CAKE
This is one of those easy summer treats that instantly became a favorite of my kids. It takes just a few minutes to prepare, but is such a nice cool treat. I know we'll be repeating it a few times this summer.
2 dozen ice cream sandwiches
8 ounces Cool Whip
1/2 cup peanuts (optional)
3 or 4 Snickers candy bars
Chocolate syrup
Layer ice cream sandwiches side by side in a 9 X 13 cake pan
Top with a layer of Cool Whip. Sprinkle peanuts on top if desired. (I did mine without the peanuts).
Cut up 1 - 2 Snickers bars and layer over Cool Whip. (I used only two Snickers in making my cake, but next time I think I'll double it.)
Drizzle with Chocolate Syrup.
Add second layer of ice cream sandwiches, Cool Whip, Snickers and Chocolate syrup. Freeze for at least two hours before serving.
2 dozen ice cream sandwiches
8 ounces Cool Whip
1/2 cup peanuts (optional)
3 or 4 Snickers candy bars
Chocolate syrup
Layer ice cream sandwiches side by side in a 9 X 13 cake pan
Top with a layer of Cool Whip. Sprinkle peanuts on top if desired. (I did mine without the peanuts).
Cut up 1 - 2 Snickers bars and layer over Cool Whip. (I used only two Snickers in making my cake, but next time I think I'll double it.)
Drizzle with Chocolate Syrup.
Add second layer of ice cream sandwiches, Cool Whip, Snickers and Chocolate syrup. Freeze for at least two hours before serving.
ICE-CREAM SANDWICHES
Hierdie Koekies kan jy vir weke bere in 'n ligdigte houer, baie lekker!
Homemade wafer cookies have a flavour unlike anything you can buy at the supermarket. These crisp, nutty cookies make perfect ice-cream sandwiches for a summertime treat. They’re also fun to make and are good accompaniments to almost any fruity or creamy dessert.
Makes 6 sandwiches
50g (1/4 cup) Butter/Margarine
2 Egg Whites
75g (1/2 cup) Plain flour
40g (1/2 cup) sliced Almonds
Your choice of ice-cream to serve
Icing sugar for dusting
Preheat oven to 200 grade C/400 grade F
Line two large baking sheets with baking parchment. Put the butter in a small pan and melt over a very low heat.
Put the egg whites and sugar in a bowl and whisk lightly with a fork until the egg whites are just broken up. Add the flour, melted butter and ground almonds and mix until evenly combined.
Drop six level tablespoonsful of mixture on to each baking sheet, spacing them well apart. Spread the mixture into 7 cm rounds.
Sprinkle with almonds and bake for 10 minutes, or until golden around the edges. Peel away the paper and cool on a wire rack.
Place a scoop of slightly softened ice cream on to one cookie and top with another, gently pressing them together. Dust with sugar and serve.
Bron: Great Cookies for kids
PLASING"JOEY KRUGER
Homemade wafer cookies have a flavour unlike anything you can buy at the supermarket. These crisp, nutty cookies make perfect ice-cream sandwiches for a summertime treat. They’re also fun to make and are good accompaniments to almost any fruity or creamy dessert.
Makes 6 sandwiches
50g (1/4 cup) Butter/Margarine
2 Egg Whites
75g (1/2 cup) Plain flour
40g (1/2 cup) sliced Almonds
Your choice of ice-cream to serve
Icing sugar for dusting
Preheat oven to 200 grade C/400 grade F
Line two large baking sheets with baking parchment. Put the butter in a small pan and melt over a very low heat.
Put the egg whites and sugar in a bowl and whisk lightly with a fork until the egg whites are just broken up. Add the flour, melted butter and ground almonds and mix until evenly combined.
Drop six level tablespoonsful of mixture on to each baking sheet, spacing them well apart. Spread the mixture into 7 cm rounds.
Sprinkle with almonds and bake for 10 minutes, or until golden around the edges. Peel away the paper and cool on a wire rack.
Place a scoop of slightly softened ice cream on to one cookie and top with another, gently pressing them together. Dust with sugar and serve.
Bron: Great Cookies for kids
PLASING"JOEY KRUGER
BLUEBERRY CHEESECAKE ICE CREAM
(cheesecake ice cream recipe adapted from Tartelette)
Ingredients:
2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
250gr cream cheese
6 cups blueberries, fresh or frozen (thawed)
Directions:
Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones.
Making Ice Cream Without A Machine
The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.
1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
Ingredients:
2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
250gr cream cheese
6 cups blueberries, fresh or frozen (thawed)
Directions:
Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones.
Making Ice Cream Without A Machine
The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.
1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
ITALIAN DESSERT
This ice cream dessert is traditionally decorated with powder sugar and cocoa powder making stripes like you would find on a beach ball. A pattern can be made out of parchment paper; Sift the cocoa
powder over the paper pattern then turn the patter and sift the sugar over the pattern.
15 to 18 Lady Fingers
¾ Cup brandy
2 ¼ Cups hazelnut ice cream softened
2 Cups chocolate ice cream softened
Cocoa powder and powdered sugar
Lightly grease bottom of 2 pint bowl; cut circle wax paper and fit into bowl smoothing it.
Make sure lady fingers are not too long to fit into sides of bowl; if so cut to fit.
Pour brandy into a flat dish; quickly dip lady finger into brandy and turn over to coat.
Quickly stand the lady finger in the bowl with sugar side facing bowl
Repeat with remaining lady fingers making a solid surface of the cakes; fill bottom with any broken pieces.Refrigerate for at least 30 minutes.
Spoon the hazelnut ice cream in center of the bowl; spread it up and around the sides to completely cover the lady fingers.
Freeze until solid about 2 hours.
Beat any remaining brandy into the chocolate ice cream and fill center of dessert, level, cover with foil and freeze.
To serve remove foil and carefully run a thin knife around the edges between the lady fingers and the bowl.
Invert a cold plate over the bowl and turn upside down to remove dessert from bowl.
Carefully remove the bowl and remove the wax paper; sift with cocoa powder and powdered sugar over pattern to make stripes.
You can sift plain sugar all over or plain cocoa powder.
Bron: Zuccoto Recipe (layered like lasagna) - painless cooking
Plasing: Tiana Botes
powder over the paper pattern then turn the patter and sift the sugar over the pattern.
15 to 18 Lady Fingers
¾ Cup brandy
2 ¼ Cups hazelnut ice cream softened
2 Cups chocolate ice cream softened
Cocoa powder and powdered sugar
Lightly grease bottom of 2 pint bowl; cut circle wax paper and fit into bowl smoothing it.
Make sure lady fingers are not too long to fit into sides of bowl; if so cut to fit.
Pour brandy into a flat dish; quickly dip lady finger into brandy and turn over to coat.
Quickly stand the lady finger in the bowl with sugar side facing bowl
Repeat with remaining lady fingers making a solid surface of the cakes; fill bottom with any broken pieces.Refrigerate for at least 30 minutes.
Spoon the hazelnut ice cream in center of the bowl; spread it up and around the sides to completely cover the lady fingers.
Freeze until solid about 2 hours.
Beat any remaining brandy into the chocolate ice cream and fill center of dessert, level, cover with foil and freeze.
To serve remove foil and carefully run a thin knife around the edges between the lady fingers and the bowl.
Invert a cold plate over the bowl and turn upside down to remove dessert from bowl.
Carefully remove the bowl and remove the wax paper; sift with cocoa powder and powdered sugar over pattern to make stripes.
You can sift plain sugar all over or plain cocoa powder.
Bron: Zuccoto Recipe (layered like lasagna) - painless cooking
Plasing: Tiana Botes
7 LAYER JELLO
1 small box black cherry jello
1 small box lemon jello
1 small box lime jello
1 small box cherry jello
1 small box orange jello
1 small box peach jello
1 small box strawberry jello
1 can evaporated milk
*If you can't find the small boxes of jello, just use half of the large box. Also, if you can't find the black cherry, just substitute raspberry. (That's what I had to use for the top layer in this picture)
Method # 1
Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in half a cup of cold water.
Method # 2
Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in a half a cup of evaporated milk.
Alternate method one and method two for all layers. Make one layer, pour it into a bundt pan and refrigerate it until completely set. (about a half hour or so). In the meantime, make the next layer of jello in a bowl so it can be cooling down before you pour it over the last layer. Pour it over the previous layer, only when cooled down on counter and the first layer is completely firm in the refrigerator. Continue to do this until last layer is poured on. After all the jello layers are completely firm, put some tepid water in the sink, just high enough to come to the top of the bundt pan, but not over the top edge. Hold onto the pan and let the water sit around it for a minute or so. Maybe less, depending on the water. Pick up the pan and tilt it to the side gently to see if the sides of the jello loosen from the edges of the pan. Continue to soak and check the edges. Once the edges loosen from the side of the bundt pan, place a flat round dish on the top of the bundt pan and flip the entire bundt pan over. The jello should loosen and come out onto the plate. Fill the center with whipped cream!
1 small box lemon jello
1 small box lime jello
1 small box cherry jello
1 small box orange jello
1 small box peach jello
1 small box strawberry jello
1 can evaporated milk
*If you can't find the small boxes of jello, just use half of the large box. Also, if you can't find the black cherry, just substitute raspberry. (That's what I had to use for the top layer in this picture)
Method # 1
Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in half a cup of cold water.
Method # 2
Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in a half a cup of evaporated milk.
Alternate method one and method two for all layers. Make one layer, pour it into a bundt pan and refrigerate it until completely set. (about a half hour or so). In the meantime, make the next layer of jello in a bowl so it can be cooling down before you pour it over the last layer. Pour it over the previous layer, only when cooled down on counter and the first layer is completely firm in the refrigerator. Continue to do this until last layer is poured on. After all the jello layers are completely firm, put some tepid water in the sink, just high enough to come to the top of the bundt pan, but not over the top edge. Hold onto the pan and let the water sit around it for a minute or so. Maybe less, depending on the water. Pick up the pan and tilt it to the side gently to see if the sides of the jello loosen from the edges of the pan. Continue to soak and check the edges. Once the edges loosen from the side of the bundt pan, place a flat round dish on the top of the bundt pan and flip the entire bundt pan over. The jello should loosen and come out onto the plate. Fill the center with whipped cream!
COFFEE JELLY
You will need:
1. Nestle Cream 250 mL (or whichever full Cream you prefer)
2. Evaporated Milk 154 mL (you can use Condensed Milk as well)
3. Unflavored White Gelatin 24 grams (Powdered)
4. Instant Coffee 5 grams
5. Cadbury Chocolate 15 grams (optional or whichever Chocolate you prefer)
6. White sugar
How to prepare:
1. Dissolve in tap water the Unflavored White Gelatin and two grams Instant Coffee. Mix well.
2. Grate the Chocolate.
3. Mix together the Nestle Cream, Evaporated Milk, 3 grams Instant Coffee, two spoonful of White sugar and the Grated Chocolate.
How to cook:
1. Boil the Mixed Unflavored Gelatin, stir occasionally until it becomes thick.
2. Cool it down and diced.
3. Get a bowl and mix together the Diced Jelly and the mixed ingredients.
4. Chill.
Enjoy eating Coffee Jelly!
SOURCE: myworldmypassions.blogspot.
1. Nestle Cream 250 mL (or whichever full Cream you prefer)
2. Evaporated Milk 154 mL (you can use Condensed Milk as well)
3. Unflavored White Gelatin 24 grams (Powdered)
4. Instant Coffee 5 grams
5. Cadbury Chocolate 15 grams (optional or whichever Chocolate you prefer)
6. White sugar
How to prepare:
1. Dissolve in tap water the Unflavored White Gelatin and two grams Instant Coffee. Mix well.
2. Grate the Chocolate.
3. Mix together the Nestle Cream, Evaporated Milk, 3 grams Instant Coffee, two spoonful of White sugar and the Grated Chocolate.
How to cook:
1. Boil the Mixed Unflavored Gelatin, stir occasionally until it becomes thick.
2. Cool it down and diced.
3. Get a bowl and mix together the Diced Jelly and the mixed ingredients.
4. Chill.
Enjoy eating Coffee Jelly!
SOURCE: myworldmypassions.blogspot.
JELL-O EGGS
(makes 3 whole jello eggs, or 6 halves)
90g package of jello, any flavor
1 1/4 cups boiling water
Lightly spray egg mold with non-stick cooking spray.
Snap mold together and set it on a small tray to catch any spills.
Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved.
Slowly pour mixture into 3 whole eggs (or 6 halves).
Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled.
Chill for at least 4 hours.
90g package of jello, any flavor
1 1/4 cups boiling water
Lightly spray egg mold with non-stick cooking spray.
Snap mold together and set it on a small tray to catch any spills.
Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved.
Slowly pour mixture into 3 whole eggs (or 6 halves).
Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled.
Chill for at least 4 hours.
JAMIE OLIVER'S JELLY SLICES
JAMIE OLIVER'S JELLY SLICES
Jelly slices is baie gewild in Australia.
This is the best jelly slice I have ever had. I made it for friends from Perth who have never had it and I thought it was an Australian institution!!! They loved it. Jelly slice is popular in Melbourne. And although there are several stages to the making of this, it is not difficult. Remember to let each layer set before you do the next layer, and allow the jelly liquid to cool before pouring on top.
INGREDIENTS:
BASE:
1 Packet Marie Bisuits, crushed (you can subsitute with any plain sweet biscuits)
170g butter melted
FILLING:
1 x 400g tin sweetened condensed milk
Juice of 2 lemons
3 level teaspoons gelatine
1/4 cup boiling water
TOPPING:
1 packet red jelly crystals (you can choose different colour if desired)
Water
METHOD:
Base: mix crushed bisuits with melted butter. Press firmly into a slab tin. Place in the fridge until cold and set.
Filling: In a medium bowl, blend condensed milk, juice and gelatine (disssolved in boiling water). Spread over base and refrigerate until set.
Topping: Make up jelly as directed on packet, cool and pour over slice. Chill until set. Cut into squares to serve.
Bron: Jamie Oliver
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
JAMIE OLIVER'S JELLY SLICES
Jelly slices is baie gewild in Australia.
This is the best jelly slice I have ever had. I made it for friends from Perth who have never had it and I thought it was an Australian institution!!! They loved it. Jelly slice is popular in Melbourne. And although there are several stages to the making of this, it is not difficult. Remember to let each layer set before you do the next layer, and allow the jelly liquid to cool before pouring on top.
INGREDIENTS:
BASE:
1 Packet Marie Bisuits, crushed (you can subsitute with any plain sweet biscuits)
170g butter melted
FILLING:
1 x 400g tin sweetened condensed milk
Juice of 2 lemons
3 level teaspoons gelatine
1/4 cup boiling water
TOPPING:
1 packet red jelly crystals (you can choose different colour if desired)
Water
METHOD:
Base: mix crushed bisuits with melted butter. Press firmly into a slab tin. Place in the fridge until cold and set.
Filling: In a medium bowl, blend condensed milk, juice and gelatine (disssolved in boiling water). Spread over base and refrigerate until set.
Topping: Make up jelly as directed on packet, cool and pour over slice. Chill until set. Cut into squares to serve.
Bron: Jamie Oliver
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRIES & CUSTARD JELLY POTS
For an effortless dessert that your kids will love, try these fun pots of jelly.
Ingredients
• 85g packet strawberries and cream jelly crystals
• 1 cup boiling water
• 250g fresh strawberries, hulled, halved
• 1 cup thick vanilla custard
Step 1
Place jelly crystals in a large heatproof jug. Add boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 1 1/2 hours or until just set.
Step 2
Reserve 4 strawberry halves. Divide remaining strawberries between four 1 cup-capacity glasses. Pour jelly over strawberries. Refrigerate for 1 hour to 1 1/2 hours or until firm. Spoon 1/4 cup custard over each jelly. Top with 1 strawberry half. Serve
Bron: Super Food Ideas - March 2011 , Page 68 / Recipe by Katrina Woodman
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
• 85g packet strawberries and cream jelly crystals
• 1 cup boiling water
• 250g fresh strawberries, hulled, halved
• 1 cup thick vanilla custard
Step 1
Place jelly crystals in a large heatproof jug. Add boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 1 1/2 hours or until just set.
Step 2
Reserve 4 strawberry halves. Divide remaining strawberries between four 1 cup-capacity glasses. Pour jelly over strawberries. Refrigerate for 1 hour to 1 1/2 hours or until firm. Spoon 1/4 cup custard over each jelly. Top with 1 strawberry half. Serve
Bron: Super Food Ideas - March 2011 , Page 68 / Recipe by Katrina Woodman
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MOULD JELLY
Ingredients:
-4different flavors gel pack.
-3teaspoons of grenetina.
-1Carnation Carnation evaporated milk can.
-1can of Nestle media crema.
-1can La Lechera.
-3¼ L of water.
Instructions:
Prepare gel box with 750 ml. of water (¼ less than that indicated on the box) and put them to materialize, separately in different extended molds.
Ensures that you are all the same height, because once curdled, cortaras them into uniform cubes.
Separately, bring to a boil ¼ of water and mix the grenetina perfectly. Once done licuelo with the contents of the cans.
Put previously cut the gelatin cubes in a bowl and add that blended, mix everything gently to not vatir the gelatin and set to materialize in the refrijerador, you can use a single mould or individual
-4different flavors gel pack.
-3teaspoons of grenetina.
-1Carnation Carnation evaporated milk can.
-1can of Nestle media crema.
-1can La Lechera.
-3¼ L of water.
Instructions:
Prepare gel box with 750 ml. of water (¼ less than that indicated on the box) and put them to materialize, separately in different extended molds.
Ensures that you are all the same height, because once curdled, cortaras them into uniform cubes.
Separately, bring to a boil ¼ of water and mix the grenetina perfectly. Once done licuelo with the contents of the cans.
Put previously cut the gelatin cubes in a bowl and add that blended, mix everything gently to not vatir the gelatin and set to materialize in the refrijerador, you can use a single mould or individual
YOGHURT JELLIES
Main Ingredients
2 tbsp boiling water
4 tsp gelatine
400 ml PnP yoghurt, fat-free, berry flavoured
1 dash olive oil spray, or low-fat cooking spray
1 packet PnP jelly, raspberry or cherry flavour
• Pour water into a bowl
• Sprinkle over gelatine powder and mix to dissolve. Add yoghurt and mix until smooth.
• Coat four 250ml ramekins with cooking spray
• Pour equal quantities of yoghurt mixture into each and place in fridge to set.
• Make jelly according to packet instructions. Allow to cool slightly.
• Pour equal amounts of jelly mixture onto set yoghurts
• Return to fridge until set
• Briefly dip ramekins in boiling water and unmould onto serving dishes
BRON:P'nP
2 tbsp boiling water
4 tsp gelatine
400 ml PnP yoghurt, fat-free, berry flavoured
1 dash olive oil spray, or low-fat cooking spray
1 packet PnP jelly, raspberry or cherry flavour
• Pour water into a bowl
• Sprinkle over gelatine powder and mix to dissolve. Add yoghurt and mix until smooth.
• Coat four 250ml ramekins with cooking spray
• Pour equal quantities of yoghurt mixture into each and place in fridge to set.
• Make jelly according to packet instructions. Allow to cool slightly.
• Pour equal amounts of jelly mixture onto set yoghurts
• Return to fridge until set
• Briefly dip ramekins in boiling water and unmould onto serving dishes
BRON:P'nP
KAHLUA CAKE
A cake that Sandra Lee could be proud of.
1. Cake
Bake a chocolate cake. Any box mix will do. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. 1/3 of a cup or whatever you feel necessary. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes.
2. Mousse
Make chocolate mousse. Any chocolate mousse will work. I've used a brand called Dream Whip, then added a box (4 serving size) of Jell-O instant pudding and pie filling to make the mousse before. The recipe is on the side of the Dream Whip box. There's a ton of different mousse products out there. Just choose one and go with it.
3. Cool Whip
Pretty explanatory. Get a big container or two small ones. Either way you'll have some leftover - but you need more than one small one.
4. Candy Pieces
My favorite candy to use is Skor bars, but they're hard to find. Heath bars are an alternative. I've used the already crumbled ones that you'd find in the chocolate chip aisle but prefer to buy the candy bars and smash them myself with a meat pounder. I like the bigger chunks. You'll need around 5 or 6 bars. You can freeze any leftovers for cookies - or more cake later on.
Assemble
Any deep bowl is acceptable. Normally 2 layers are used, but doing just one layer and using a deep sided lasagna pan would work too.
Work with what you've got.
Start with a layer of cake cubes. Then goes a layer of the chocolate mouse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top.
Easy Peasy
Madtown Macs Recipe
1. Cake
Bake a chocolate cake. Any box mix will do. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. 1/3 of a cup or whatever you feel necessary. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes.
2. Mousse
Make chocolate mousse. Any chocolate mousse will work. I've used a brand called Dream Whip, then added a box (4 serving size) of Jell-O instant pudding and pie filling to make the mousse before. The recipe is on the side of the Dream Whip box. There's a ton of different mousse products out there. Just choose one and go with it.
3. Cool Whip
Pretty explanatory. Get a big container or two small ones. Either way you'll have some leftover - but you need more than one small one.
4. Candy Pieces
My favorite candy to use is Skor bars, but they're hard to find. Heath bars are an alternative. I've used the already crumbled ones that you'd find in the chocolate chip aisle but prefer to buy the candy bars and smash them myself with a meat pounder. I like the bigger chunks. You'll need around 5 or 6 bars. You can freeze any leftovers for cookies - or more cake later on.
Assemble
Any deep bowl is acceptable. Normally 2 layers are used, but doing just one layer and using a deep sided lasagna pan would work too.
Work with what you've got.
Start with a layer of cake cubes. Then goes a layer of the chocolate mouse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top.
Easy Peasy
Madtown Macs Recipe
FOUR LAYER CHOCOLATE PUDDING
Ingredients:
1 cup flour
1/2 cup chopped walnuts
1/2 cup melted butter
200 grams cream cheese
1 cup powdered sugar
1 pint heavy whipping cream
For chocolate pudding:
3 cups milk
3/4 cup sugar
30 grams butter
3 tablespoons cocoa powder
3 tablespoons corn flour
1 teaspoon vanilla
¼ teaspoon salt
50 grams solid chocolate or preferred garnish
NOTE: For chocolate pudding, you can prepare your own at home (which we did) or use Instant chocolate pudding, mixing it with 3 cups of cold milk.
Preparation:
The first layer is the crust. Chop 1/2 cup of walnuts with electric mixer as small as possible. Melt 1/2 cup of melted butter, then add 1 cup of flour. Mix them well.
Press the crust dough into a 9 x 9 inch pan. Bake at 180 C for 13 minutes. Let it cool completely.
Now for the second layer.
Whip 1 pint of heavy whipping cream and set aside.
Cream/beat the cream cheese then add 1 cup of powdered sugar to it. Beat them well.
Add 1 cup of the whipped cream but do NOT mix together. Gently FOLD the whipped cream into the cream cheese.
Layer the cream cheese/whipped cream mixture on top of the cooled crust. Spread evenly over the crust. Cover and place in the refrigerator.
Prepare the chocolate pudding by mixing milk, sugar, butter, cacao, corn flour, salt and vanilla together. Cook it over medium-high heat till it thickens, stirring all the time. Let it cool COMPLETELY.
Add the chocolate pudding over the cream cheese/whipped cream layer and refrigerate for 15 minutes.
Add remaining (you may not need all of it) whipping cream to the pudding layer. Spread the whipped cream evenly.
Grate 50 grams of chocolate. Sprinkle the grated chocolate on the whipped cream and… Enjoy!!
1 cup flour
1/2 cup chopped walnuts
1/2 cup melted butter
200 grams cream cheese
1 cup powdered sugar
1 pint heavy whipping cream
For chocolate pudding:
3 cups milk
3/4 cup sugar
30 grams butter
3 tablespoons cocoa powder
3 tablespoons corn flour
1 teaspoon vanilla
¼ teaspoon salt
50 grams solid chocolate or preferred garnish
NOTE: For chocolate pudding, you can prepare your own at home (which we did) or use Instant chocolate pudding, mixing it with 3 cups of cold milk.
Preparation:
The first layer is the crust. Chop 1/2 cup of walnuts with electric mixer as small as possible. Melt 1/2 cup of melted butter, then add 1 cup of flour. Mix them well.
Press the crust dough into a 9 x 9 inch pan. Bake at 180 C for 13 minutes. Let it cool completely.
Now for the second layer.
Whip 1 pint of heavy whipping cream and set aside.
Cream/beat the cream cheese then add 1 cup of powdered sugar to it. Beat them well.
Add 1 cup of the whipped cream but do NOT mix together. Gently FOLD the whipped cream into the cream cheese.
Layer the cream cheese/whipped cream mixture on top of the cooled crust. Spread evenly over the crust. Cover and place in the refrigerator.
Prepare the chocolate pudding by mixing milk, sugar, butter, cacao, corn flour, salt and vanilla together. Cook it over medium-high heat till it thickens, stirring all the time. Let it cool COMPLETELY.
Add the chocolate pudding over the cream cheese/whipped cream layer and refrigerate for 15 minutes.
Add remaining (you may not need all of it) whipping cream to the pudding layer. Spread the whipped cream evenly.
Grate 50 grams of chocolate. Sprinkle the grated chocolate on the whipped cream and… Enjoy!!
LEMON MERINGUE IN A JAR
Serves: 6
Ingredients:
1 x 200 g packet of Tennis buscuits
1 x 200 g packet Ginger Nut biscuits
175 g butter
220 g caster sugar
4 lemons, zested
3 free-range eggs
For meringue topping
6 free-range egg whites
350 g caster sugar
Cooking instructions:
Preheat the oven to 220°C.
Crush the biscuits and melt 50 g butter. Mix the crushed biscuits with the melted butter and spread a thin layer in the base of each jar.
Melt the remaining butter, sugar and lemon juice in a bowl suspended over a pan of boiling water. Once the sugar and butter have dissolved, slowly add the eggs, whisking until the mixture thickens. Add the lemon zest. Chill for 1 hour.
Top the biscuit bases with a spoonful of chilled lemon curd, followed by more biscuit base, and keep layering until the jar is almost filled with lemon curd and biscuit.
Top the lemon curd mixture with 2 T meringue topping.
Bake the jars for 5 to 8 minutes or until the meringue is golden, or use a blowtorch to caramelise it.
To make the meringue topping, beat the egg whites until stiff peaks form. Add the sugar, 1 T at a time, and keep beating until all the sugar has been added.
Rachel Botes of Carlton Cafe Delicious.
Ingredients:
1 x 200 g packet of Tennis buscuits
1 x 200 g packet Ginger Nut biscuits
175 g butter
220 g caster sugar
4 lemons, zested
3 free-range eggs
For meringue topping
6 free-range egg whites
350 g caster sugar
Cooking instructions:
Preheat the oven to 220°C.
Crush the biscuits and melt 50 g butter. Mix the crushed biscuits with the melted butter and spread a thin layer in the base of each jar.
Melt the remaining butter, sugar and lemon juice in a bowl suspended over a pan of boiling water. Once the sugar and butter have dissolved, slowly add the eggs, whisking until the mixture thickens. Add the lemon zest. Chill for 1 hour.
Top the biscuit bases with a spoonful of chilled lemon curd, followed by more biscuit base, and keep layering until the jar is almost filled with lemon curd and biscuit.
Top the lemon curd mixture with 2 T meringue topping.
Bake the jars for 5 to 8 minutes or until the meringue is golden, or use a blowtorch to caramelise it.
To make the meringue topping, beat the egg whites until stiff peaks form. Add the sugar, 1 T at a time, and keep beating until all the sugar has been added.
Rachel Botes of Carlton Cafe Delicious.
LEMON MERINGUE POTS
6 extra-large eggs, separated finely grated zest and juice of 3 lemons (about 125 ml juice)
300 g castor sugar
115 g castor sugar (extra)
Chef's hint: Don’t be alarmed if the portions seem a bit small, this dessert is very sweet and very tart, but so yummy! If you wish, you can reduce the lemon juice and sugar to your liking.
Method
Place the egg yolks in a glass bowl (the bowl should be able to fit over a saucepan) and set the egg whites aside. Add the lemon zest, juice and sugar to the egg yolks, stir until combined and place over a saucepan with boiling water. The bowl should not touch the water. Turn the heat to low and continuously whisk until the mixture thickens and becomes glossy.
Remove from the heat and divide the mixture into 8 small heat-proof ramekins. Place in the fridge to cool.
In a separate bowl, beat the egg whites until soft peaks. Add the extra castor sugar one spoon at time, beating after each addition until the sugar is dissolved, about a 30 seconds. Continue until all the sugar has been incorporated and the egg whites have reached the ribbon stage.
Pipe or spoon the meringue onto the lemon filling and brown to your liking with a blow torch. If you don’t have a blow torch, place the ramekins briefly under a preheated grill until browned to your liking, but don’t leave them in the oven for too long – you may end up with scrambled egg!
Allow to cool and serve.
Serves 8
I Love Cooking.
300 g castor sugar
115 g castor sugar (extra)
Chef's hint: Don’t be alarmed if the portions seem a bit small, this dessert is very sweet and very tart, but so yummy! If you wish, you can reduce the lemon juice and sugar to your liking.
Method
Place the egg yolks in a glass bowl (the bowl should be able to fit over a saucepan) and set the egg whites aside. Add the lemon zest, juice and sugar to the egg yolks, stir until combined and place over a saucepan with boiling water. The bowl should not touch the water. Turn the heat to low and continuously whisk until the mixture thickens and becomes glossy.
Remove from the heat and divide the mixture into 8 small heat-proof ramekins. Place in the fridge to cool.
In a separate bowl, beat the egg whites until soft peaks. Add the extra castor sugar one spoon at time, beating after each addition until the sugar is dissolved, about a 30 seconds. Continue until all the sugar has been incorporated and the egg whites have reached the ribbon stage.
Pipe or spoon the meringue onto the lemon filling and brown to your liking with a blow torch. If you don’t have a blow torch, place the ramekins briefly under a preheated grill until browned to your liking, but don’t leave them in the oven for too long – you may end up with scrambled egg!
Allow to cool and serve.
Serves 8
I Love Cooking.
FROZEN LEMON PUDDING
1 Tin Condensed milk
3-4 Lemons ( Juice & Grated rind )
250 ml Fresh cream
1 Packet Tennis biscuits
Beat cream untill stiff.
Add lemon juice and rind to condensed milk and strir.
Mix all together.
Put on a layer of tennis biscuits.
Use a plastic dish which is suitable for the deepfreeze and cover it with cling wrap, tin foil or lid.
Remove from deepfreeze a short while before serving.
Decorate with bright coloured edible flowers, mint leaves or grated lemon peel.
Ek het nou nie foto vir dit nie, maar het dit al voorheen gemaak en kan werklik se hierdie poeding is fantasties lekker.
Sharon Viljoen
3-4 Lemons ( Juice & Grated rind )
250 ml Fresh cream
1 Packet Tennis biscuits
Beat cream untill stiff.
Add lemon juice and rind to condensed milk and strir.
Mix all together.
Put on a layer of tennis biscuits.
Use a plastic dish which is suitable for the deepfreeze and cover it with cling wrap, tin foil or lid.
Remove from deepfreeze a short while before serving.
Decorate with bright coloured edible flowers, mint leaves or grated lemon peel.
Ek het nou nie foto vir dit nie, maar het dit al voorheen gemaak en kan werklik se hierdie poeding is fantasties lekker.
Sharon Viljoen
MANGO FOOL
150g Ricotta cheese
½ cup (125ml) low-fat vanilla custard
2 large ripe mangoes, peeled and roughly chopped honey, to taste
To serve
1 mango, peeled and chopped few mint leaves
1/3 cup (80ml) flaked almonds
1 Blitz the Ricotta until creamy. Add the custard and pulse until just combined. Transfer to a large bowl.
2 Process 2 mangoes until smooth (in a clean processor). Reserve half of the mango puree. Fold the
remaining mango puree into the ricotta mixture. Mix honey through.
3 Spoon the mango-Ricotta mixture into 4 x 1 cup (250ml) glasses. Spoon over the reserved purée.
Cover and refrigerate for at least 15 minutes.
4 Serve with fresh mango, mint and almonds scattered over.
Your Family.
½ cup (125ml) low-fat vanilla custard
2 large ripe mangoes, peeled and roughly chopped honey, to taste
To serve
1 mango, peeled and chopped few mint leaves
1/3 cup (80ml) flaked almonds
1 Blitz the Ricotta until creamy. Add the custard and pulse until just combined. Transfer to a large bowl.
2 Process 2 mangoes until smooth (in a clean processor). Reserve half of the mango puree. Fold the
remaining mango puree into the ricotta mixture. Mix honey through.
3 Spoon the mango-Ricotta mixture into 4 x 1 cup (250ml) glasses. Spoon over the reserved purée.
Cover and refrigerate for at least 15 minutes.
4 Serve with fresh mango, mint and almonds scattered over.
Your Family.
RAINBOW MARSHMALLOW PUDDING
2 tbsps (20g) gelatine powder
250ml water
4 egg whites
150-180g castor sugar
1 tsp vanilla
A little red and yellow coloring
1 cup Dessicated coconut, for coating
Method :
1. Put gelatine powder and water into a small pot and boil until dissolved.
2. Whisk egg whites and castor sugar until stiff. Mix in vanilla and gelatine. Divide into 3 portions.
3. Color one portion with red, one portion with yellow and leave one portion uncolored. Pour red coloring into a square pudding mould (18cm/7 inch) (I used a 12 pcs financiers moulds instead.) and leave to set in the fridge before adding yellow and white portion respectively.
4. Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving.
250ml water
4 egg whites
150-180g castor sugar
1 tsp vanilla
A little red and yellow coloring
1 cup Dessicated coconut, for coating
Method :
1. Put gelatine powder and water into a small pot and boil until dissolved.
2. Whisk egg whites and castor sugar until stiff. Mix in vanilla and gelatine. Divide into 3 portions.
3. Color one portion with red, one portion with yellow and leave one portion uncolored. Pour red coloring into a square pudding mould (18cm/7 inch) (I used a 12 pcs financiers moulds instead.) and leave to set in the fridge before adding yellow and white portion respectively.
4. Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving.
MOCHA ICE CREAM CUPCAKE
1 X12 count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
1 3 ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners' sugar
Directions
1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
4. Whip the cream and confectioners' sugar until soft peaks form.
5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.
**Tip**
Toast nuts in a dry skillet over medium heat to bring out their flavor.
Freeze these mini cakes for up to three days.Use your fingers to press the crumb mixture up the sides of the muffin pan.Gently release the cupcakes from the pan with a kitchen knife.Shave the chocolate with a vegetable peeler
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
1 3 ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners' sugar
Directions
1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
4. Whip the cream and confectioners' sugar until soft peaks form.
5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.
**Tip**
Toast nuts in a dry skillet over medium heat to bring out their flavor.
Freeze these mini cakes for up to three days.Use your fingers to press the crumb mixture up the sides of the muffin pan.Gently release the cupcakes from the pan with a kitchen knife.Shave the chocolate with a vegetable peeler
QUICK - EASY CHOCOLATE MOUSSE
Ek het vanaand bietjie vir ons chocolate mousse gemaak! Dis regtig n baie vinnige,maklike en lekker resep. En amper niks bestandele nie!
180g dark chocolate
4 eggs seperated
300g whipped cream
10 teaspoons icing sugar(optional,add less if you want it less sweet)
Smelt sjokelade in die mikrogolf vir 45 sekondes op n tyd.
Vou dan die eier geel daarin.
Laat die sjokelade mengsel bietjie afkoel terwyl jy eier wit lekker deur klits maar moet dit nog nie by die mengsel sit nie(hou eier wit nog een kant)
Vou dan die sjokelade mengsel by die whipped cream in.
Vou hierna die eier wit in en daar het jy dit!
Sit in die yskas vir so paar ure tot dit gestol is!
Bron: Onbekend
Plasing en Foto: Kyla Schutte / WATERTAND RESEPTE VIR OUD EN JONK
180g dark chocolate
4 eggs seperated
300g whipped cream
10 teaspoons icing sugar(optional,add less if you want it less sweet)
Smelt sjokelade in die mikrogolf vir 45 sekondes op n tyd.
Vou dan die eier geel daarin.
Laat die sjokelade mengsel bietjie afkoel terwyl jy eier wit lekker deur klits maar moet dit nog nie by die mengsel sit nie(hou eier wit nog een kant)
Vou dan die sjokelade mengsel by die whipped cream in.
Vou hierna die eier wit in en daar het jy dit!
Sit in die yskas vir so paar ure tot dit gestol is!
Bron: Onbekend
Plasing en Foto: Kyla Schutte / WATERTAND RESEPTE VIR OUD EN JONK
MOUSSE AU CHOCOLATE
INGREDIENTS
170g of bittersweet or semisweet chocolate (chopped)
170g of unsalted butter, cut in small pieces
1/4 cup of dark brewed coffee
4 large eggs – separated
2/3 cup, plus 1 tablespoon of sugar
2 tablespoons of dark rum
1 tablespoon of water
pinch of salt
1/2 teaspoon of vanilla extract (homemade or fabric doesn’t matter)
HOW-TO
Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a hand held electric mixer.)
Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days.
Comes from sprinklebakes.com
170g of bittersweet or semisweet chocolate (chopped)
170g of unsalted butter, cut in small pieces
1/4 cup of dark brewed coffee
4 large eggs – separated
2/3 cup, plus 1 tablespoon of sugar
2 tablespoons of dark rum
1 tablespoon of water
pinch of salt
1/2 teaspoon of vanilla extract (homemade or fabric doesn’t matter)
HOW-TO
Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a hand held electric mixer.)
Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage: The mousse au chocolat can be refrigerated for up to 4 days.
Comes from sprinklebakes.com
FROSTING SHOTS AKA CHOCOLATE MOUSSE(DAIRY FREE)
1 can full-fat coconut milk (or coconut cream)
1/4 cup plus 1 tbsp cocoa powder or cacao powder
1/2 tsp pure vanilla extract
sweetener to taste (Use stevia or powdered sugar for thickest results.)
Healthy frosting recipe: Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. Don’t shake the can before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand. If you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.
Source- ~Frisky
1/4 cup plus 1 tbsp cocoa powder or cacao powder
1/2 tsp pure vanilla extract
sweetener to taste (Use stevia or powdered sugar for thickest results.)
Healthy frosting recipe: Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. Don’t shake the can before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand. If you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.
Source- ~Frisky
CHOCOLATE MOUSSE CUPS
Ingredients
For the White Chocolate Mousse (Makes about 3 cups ):
8 ounces white chocolate, chopped
2 tablespoons unsalted butter
1 1/4 cups milk
3 large egg yolks
3 tablespoons sugar
2 tablespoons cornflour
2 teaspoons gelatine powder, softened in 3 Tbsp cold water
1 cup whipping cream
For the Chocolate Cups :
8-10 mini balloons
4 ounces dark chocolate, chopped
1 recipe White Chocolate Mouse, chilled
Raspberries or chocolate shavings, for garnish
Use imperial measurements
Method
How to make Chocolate Mousse Cups
For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornflour together. whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
For the Chocolate cups
For the chocolate cups , inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
BRON:(Anna Olson)
For the White Chocolate Mousse (Makes about 3 cups ):
8 ounces white chocolate, chopped
2 tablespoons unsalted butter
1 1/4 cups milk
3 large egg yolks
3 tablespoons sugar
2 tablespoons cornflour
2 teaspoons gelatine powder, softened in 3 Tbsp cold water
1 cup whipping cream
For the Chocolate Cups :
8-10 mini balloons
4 ounces dark chocolate, chopped
1 recipe White Chocolate Mouse, chilled
Raspberries or chocolate shavings, for garnish
Use imperial measurements
Method
How to make Chocolate Mousse Cups
For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornflour together. whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
For the Chocolate cups
For the chocolate cups , inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
BRON:(Anna Olson)
BAR ONE CHOCOLATE MOUSSE
Serves 4
4 Bar Ones
150 g Marshmallows
15 ml cacao
100 ml milk
1. Chop 3 1/2 Bar Ones
2. Microwave chocolates and milk together on full power (1 000 W) for one minute
3. Add the cacao and stir well. Add the marshmalloss and microwave again for another minute until the marshmalloss have puffed up
4. Mix all the ingredients together until smooth
5. Transfer to four individual serving dishes
6. Refrigerate to set
7. Slice the remaining half a Bar One into eight slices
8. Top each mousse pot with two slices of Bar One to garnish
BRON: Cape Argus*foto>Angeladay
4 Bar Ones
150 g Marshmallows
15 ml cacao
100 ml milk
1. Chop 3 1/2 Bar Ones
2. Microwave chocolates and milk together on full power (1 000 W) for one minute
3. Add the cacao and stir well. Add the marshmalloss and microwave again for another minute until the marshmalloss have puffed up
4. Mix all the ingredients together until smooth
5. Transfer to four individual serving dishes
6. Refrigerate to set
7. Slice the remaining half a Bar One into eight slices
8. Top each mousse pot with two slices of Bar One to garnish
BRON: Cape Argus*foto>Angeladay
NOUGAT MOUSSE
A decadently different dessert…
Serves 8
What you will need to whip up this delicious dessert:
• 2½ cups chilled whipping cream
• 450g bittersweet chocolate
• 5 Tablespoons honey
• 1 cup finely chopped frozen Sally Williams nougat
• Dash of brandy - optional
How to make the next best thing since Sally Williams Nougat:
• Stir ¾ cup cream, chocolate and honey in a heavy-based medium-sized saucepan over low heat until the chocolate melts and the mixture is smooth.
• Cool, stirring occasionally.
• In a large bowl, beat 1¼ cups cream until soft peaks form.
• Fold half the cream into the chocolate mixture.
• When totally folded in, carefully fold in the remaining cream mixture.
• Then fold in chopped nougat.
• Divide mousse among eight ¾ cup ramekins or any container you choose.
• Refrigerate until set overnight.
• Garnish with extra finely chopped frozen Sally Williams nougat and serve.
Serves 8
What you will need to whip up this delicious dessert:
• 2½ cups chilled whipping cream
• 450g bittersweet chocolate
• 5 Tablespoons honey
• 1 cup finely chopped frozen Sally Williams nougat
• Dash of brandy - optional
How to make the next best thing since Sally Williams Nougat:
• Stir ¾ cup cream, chocolate and honey in a heavy-based medium-sized saucepan over low heat until the chocolate melts and the mixture is smooth.
• Cool, stirring occasionally.
• In a large bowl, beat 1¼ cups cream until soft peaks form.
• Fold half the cream into the chocolate mixture.
• When totally folded in, carefully fold in the remaining cream mixture.
• Then fold in chopped nougat.
• Divide mousse among eight ¾ cup ramekins or any container you choose.
• Refrigerate until set overnight.
• Garnish with extra finely chopped frozen Sally Williams nougat and serve.
NESCAFE PUDDING
4 cups milk
1 cup sugar
50 gr butter
2 tbs instant coffee
4 tbs cocoa powder
4 tbs corn flour
1 tsp vanilla
pinch of salt
plain biscuits or digestive biscuits
200 ml cream fresh
pistachio for garnish
Put the milk in a saucepan , add the sugar , corn flour , cocoa , instant coffee , vanilla, salt and butter. Bring to a boil and stir until thickens like cream. Arrange 1 row of biscuit in a pyrex (25x30 cm) , pour half of the cooked cream , arrange another row and pour the remaining cream on the biscuits. Spread the cream fresh on the top and garnish with pistachio. Leave at least 1 hour in the refrigerator before serving
1 cup sugar
50 gr butter
2 tbs instant coffee
4 tbs cocoa powder
4 tbs corn flour
1 tsp vanilla
pinch of salt
plain biscuits or digestive biscuits
200 ml cream fresh
pistachio for garnish
Put the milk in a saucepan , add the sugar , corn flour , cocoa , instant coffee , vanilla, salt and butter. Bring to a boil and stir until thickens like cream. Arrange 1 row of biscuit in a pyrex (25x30 cm) , pour half of the cooked cream , arrange another row and pour the remaining cream on the biscuits. Spread the cream fresh on the top and garnish with pistachio. Leave at least 1 hour in the refrigerator before serving
ORANGE BLANCMANGE
Ingredients
90g (3oz) cornflour
Rind and juice of 3 oranges
250g (8oz) caster sugar
2 eggs
Juice of 1 lemon
1 orange, segmented, or mandarin oranges, to decorate
6-8 small jelly moulds or 1.25 litre (2 pint) mould, lightly oiled
Method
1. Put the cornflour into a large bowl and blend in about 100ml (3½fl oz) water taken from 900ml (1½ pints). Put the rest of the water in a pan. Add the rind from the oranges and the sugar. Warm it gently and when the sugar has dissolved, bring to the boil and pour the liquid into the cornflour mixture, stirring all the time.
2. Beat in the eggs, lemon and orange juices. Mix well and pour it all back into the pan. Bring the mixture to the boil and cook for a minute. Pour into moulds and leave to set.
3. Dip the moulds in hot water and turn out on to serving plates. Decorate with orange segments or mandarin oranges.
90g (3oz) cornflour
Rind and juice of 3 oranges
250g (8oz) caster sugar
2 eggs
Juice of 1 lemon
1 orange, segmented, or mandarin oranges, to decorate
6-8 small jelly moulds or 1.25 litre (2 pint) mould, lightly oiled
Method
1. Put the cornflour into a large bowl and blend in about 100ml (3½fl oz) water taken from 900ml (1½ pints). Put the rest of the water in a pan. Add the rind from the oranges and the sugar. Warm it gently and when the sugar has dissolved, bring to the boil and pour the liquid into the cornflour mixture, stirring all the time.
2. Beat in the eggs, lemon and orange juices. Mix well and pour it all back into the pan. Bring the mixture to the boil and cook for a minute. Pour into moulds and leave to set.
3. Dip the moulds in hot water and turn out on to serving plates. Decorate with orange segments or mandarin oranges.
ORANGE JELLY-APRICOT PANNA COTTA
‘Panna cotta’ is Italian for cooked cream.
More than 2 hours
Serves: 6
Jelly
60 ml boiling water
60 ml cold water
6 canned apricots
3 tbsp jelly powder, orange flavoured
Panna cotta
80 ml water
2.5 tbsp gelatine, (powder)
1.5 cups PnP cream
1.5 cups PnP milk, full cream
0.5 cups PnP castor sugar
Jelly
Grease a 1L (18cm x 7cm x 6cm) loaf pan with a little vegetable oil.
Dissolve jelly powder in boiling water, then add cold water and stir.
Pour liquid into loaf pan and add apricot halves, cut side up
Allow to set in fridge for about 30 minute
Panna cotta
Mix water and gelatine powder in a bowl. Set aside.
Heat cream and milk gently in a pan, add sugar and stir until dissolved.
Add gelatine mixture and stir until dissolved. Remove from heat and allow to cool to room temperature.
Spoon cooled mixture over jelly and allow to set in the fridge overnight.
Unmould, cut into slices and serve
Helpful hint
To unmould, run a palette knife around the edges of panna cotta, dip the base of the pan in warm water for 2 seconds, then slide panna cotta onto a serving platter.
bron pnp
More than 2 hours
Serves: 6
Jelly
60 ml boiling water
60 ml cold water
6 canned apricots
3 tbsp jelly powder, orange flavoured
Panna cotta
80 ml water
2.5 tbsp gelatine, (powder)
1.5 cups PnP cream
1.5 cups PnP milk, full cream
0.5 cups PnP castor sugar
Jelly
Grease a 1L (18cm x 7cm x 6cm) loaf pan with a little vegetable oil.
Dissolve jelly powder in boiling water, then add cold water and stir.
Pour liquid into loaf pan and add apricot halves, cut side up
Allow to set in fridge for about 30 minute
Panna cotta
Mix water and gelatine powder in a bowl. Set aside.
Heat cream and milk gently in a pan, add sugar and stir until dissolved.
Add gelatine mixture and stir until dissolved. Remove from heat and allow to cool to room temperature.
Spoon cooled mixture over jelly and allow to set in the fridge overnight.
Unmould, cut into slices and serve
Helpful hint
To unmould, run a palette knife around the edges of panna cotta, dip the base of the pan in warm water for 2 seconds, then slide panna cotta onto a serving platter.
bron pnp
OREO ICE CREAM CAKE WITH INSTANT PUDDING
1/2 cup hot fudge ice cream topping, warmed
1 container whipped topping, thawed
1 (4 serving) chocolate instant pudding
8 Oreo Cookies, chopped
12 vanilla ice cream sandwiches
Pour fudge topping into a medium bowl, add 1 cup of the whipped topping; stir until well blended. Add dry pudding mix; stir for 2 minutes or until well blended. Gently stir in the chopped Oreos. Set aside.
Unwrap the ice cream sandwiches. Arrange 4 of them side by side on a 24 inch long piece of tin foil.
Top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 sandwiches. Frost top and sides of cake with the remaining whipped topping. Bring up the foil sides. Double fol top and ends to loosely seal packet.
Freeze atleast 4 hours before serving
BRON: adapted from Kraft
1 container whipped topping, thawed
1 (4 serving) chocolate instant pudding
8 Oreo Cookies, chopped
12 vanilla ice cream sandwiches
Pour fudge topping into a medium bowl, add 1 cup of the whipped topping; stir until well blended. Add dry pudding mix; stir for 2 minutes or until well blended. Gently stir in the chopped Oreos. Set aside.
Unwrap the ice cream sandwiches. Arrange 4 of them side by side on a 24 inch long piece of tin foil.
Top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 sandwiches. Frost top and sides of cake with the remaining whipped topping. Bring up the foil sides. Double fol top and ends to loosely seal packet.
Freeze atleast 4 hours before serving
BRON: adapted from Kraft
OREO LAYER DESERT
A very simple and inexpensive dessert to make for any children’s birthday party. Just remember to serve with milk, since oreo’s taste their best with milk.
• 1/2 C. (1 stick) margarine or butter, melted
• 1 lb. Oreos,crushed fine
• 8 oz. cream cheese
• 1 C. powdered sugar
• 16 oz. Cool Whip
• 1 large box instant chocolate pudding
Directions
Pour margarine in a 9x13 pan. Crumble Oreos and put all but 1 1/2 C. into the margarine. Pat down. Beat cream cheese and powdered sugar; add
8 oz. of the Cool Whip (1/2 the container). Mix and spread over cookie layer. Make pudding by directions and let set slightly. Spread over cream cheese layer. Add remaining Cool Whip after slightly set and sprinkle remaining Oreo crumbs on top. Refrigerate 3 hours or best if overnight.
TIP: Oreo cookies can be crushed in a Ziploc bag
• 1/2 C. (1 stick) margarine or butter, melted
• 1 lb. Oreos,crushed fine
• 8 oz. cream cheese
• 1 C. powdered sugar
• 16 oz. Cool Whip
• 1 large box instant chocolate pudding
Directions
Pour margarine in a 9x13 pan. Crumble Oreos and put all but 1 1/2 C. into the margarine. Pat down. Beat cream cheese and powdered sugar; add
8 oz. of the Cool Whip (1/2 the container). Mix and spread over cookie layer. Make pudding by directions and let set slightly. Spread over cream cheese layer. Add remaining Cool Whip after slightly set and sprinkle remaining Oreo crumbs on top. Refrigerate 3 hours or best if overnight.
TIP: Oreo cookies can be crushed in a Ziploc bag
OREO BANANA SPLIT BITES
Recipe type: Treats
Prep time: 20 mins
Total time: 20 mins
Serves: 30
These no-bake treats are a cinch to make and have all your favorite flavors of a banana split in one juicy bite!
Ingredients
• Neapolitan Golden Oreos
• Bananas
• White chocolate bark (Candiquik)
• Chocolate Chips
• Sprinkles
• Maraschino Cherries
• Sundae Nuts
INSTRUCTIONS:
1. Line a rimmed baking sheet with foil. Gently twist open the Oreos and leave them open on the baking sheet; set aside.
2. Melt a couple chocolate chips in the microwave until smooth. While they’re melting, slice bananas into coins, about ½” thick — you don’t want them too thick.
3. Using a toothpick or small spoon, dab a little of the melted chocolate on either side of the banana coin. Gently press the banana onto one of the Oreo halves and carefully resandwich the Oreo together. Repeat with as many bites as you’d like.
4. Freeze the banana Oreo bites for about 1 hour or until firm. Once frozen, melt the Candiquik according to package directions, until smooth.
5. Dip the bites into the white chocolate, allowing excess chocolate to drip off. Return to the foil-lined sheet. In a smaller bowl, melt the remaining chocolate chips until smooth. Pour the melted chocolate into a ziploc baggy, seal out the air, and snip off a corner of the baggy. Drizzle the chocolate over the white-chocolate-covered bites.
6. Immediately sprinkle with sprinkles, sundae nuts, and top with a drained Maraschino cherry, if you’d like. Store in the fridge or freezer, airtight.
7. **I did not include specific measurements for this recipe because you can make as many or as little as you’d like! It’s really up to you. If you decide to make the entire package, this will make approx. 30 bites, save for any broken cookies.**
Bron: WordPress / Author: Hayley Parker, The Domestic Rebel
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Prep time: 20 mins
Total time: 20 mins
Serves: 30
These no-bake treats are a cinch to make and have all your favorite flavors of a banana split in one juicy bite!
Ingredients
• Neapolitan Golden Oreos
• Bananas
• White chocolate bark (Candiquik)
• Chocolate Chips
• Sprinkles
• Maraschino Cherries
• Sundae Nuts
INSTRUCTIONS:
1. Line a rimmed baking sheet with foil. Gently twist open the Oreos and leave them open on the baking sheet; set aside.
2. Melt a couple chocolate chips in the microwave until smooth. While they’re melting, slice bananas into coins, about ½” thick — you don’t want them too thick.
3. Using a toothpick or small spoon, dab a little of the melted chocolate on either side of the banana coin. Gently press the banana onto one of the Oreo halves and carefully resandwich the Oreo together. Repeat with as many bites as you’d like.
4. Freeze the banana Oreo bites for about 1 hour or until firm. Once frozen, melt the Candiquik according to package directions, until smooth.
5. Dip the bites into the white chocolate, allowing excess chocolate to drip off. Return to the foil-lined sheet. In a smaller bowl, melt the remaining chocolate chips until smooth. Pour the melted chocolate into a ziploc baggy, seal out the air, and snip off a corner of the baggy. Drizzle the chocolate over the white-chocolate-covered bites.
6. Immediately sprinkle with sprinkles, sundae nuts, and top with a drained Maraschino cherry, if you’d like. Store in the fridge or freezer, airtight.
7. **I did not include specific measurements for this recipe because you can make as many or as little as you’d like! It’s really up to you. If you decide to make the entire package, this will make approx. 30 bites, save for any broken cookies.**
Bron: WordPress / Author: Hayley Parker, The Domestic Rebel
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MINI LEMON CUSTARD PAVLOVAS
• 4 egg whites, at room temperature
• 215g (1 cup) caster sugar
• 2 tbs custard powder, sifted
• 300ml ctn double cream
• 320g (1 cup) lemon curd or lemon butter
• Fresh raspberries, to serve
• Pure icing sugar, to dust
Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.
Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.
Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.
Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.
Weeping meringue: To avoid liquid or beads on the surface of your meringue, make sure all the sugar has dissolved, being careful not to overbeat.
Bron: Australian Good Taste
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• 215g (1 cup) caster sugar
• 2 tbs custard powder, sifted
• 300ml ctn double cream
• 320g (1 cup) lemon curd or lemon butter
• Fresh raspberries, to serve
• Pure icing sugar, to dust
Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.
Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.
Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.
Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.
Weeping meringue: To avoid liquid or beads on the surface of your meringue, make sure all the sugar has dissolved, being careful not to overbeat.
Bron: Australian Good Taste
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER CHOCOLATE DESSERT
Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings
PISTACHIO ICE CREAM DESSERT
Prep: 20 min. + freezing Yield: 9 Servings
Ingredients
1 cup crushed butter-flavored crackers
1/4 cup butter, melted
Affordable, Fresh, Cream Butter
Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite.
Try New Recipes >
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed
Directions
In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings
bron taste ofhome
Ingredients
1 cup crushed butter-flavored crackers
1/4 cup butter, melted
Affordable, Fresh, Cream Butter
Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite.
Try New Recipes >
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed
Directions
In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings
bron taste ofhome
PEACH - YOGHURT WOBBLIES
Main Ingredients
80 grams PnP peach jelly
125 ml boiling water
500 ml low fat peach yoghurt
400 grams sliced peaches, drained
BRON:P'nP
80 grams PnP peach jelly
125 ml boiling water
500 ml low fat peach yoghurt
400 grams sliced peaches, drained
- Dissolve jelly in boiling water and cool until slightly set.
- Stir yoghurt through jelly and pour into a 1.25L-capacity mould.
- Carefully drop in peach slices and refrigerate until completely set.
- Unmould and serve.
- Swap yoghurt with a splash of vodka for an adult version.
BRON:P'nP
PEACH PANNA COTTA
Serves 4-6
Panna cotta is an Italian dessert that needs time to set, so make it a few hours before serving.
Ingredients
15ml gelatine
45ml water
400ml cream
250ml milk
3ml vanilla essence
180ml sugar
410g Rhodes Peach Halves in Syrup, drained
Method
Sprinkle the gelatine over cold water and allow to stand for about 5 minutes. Heat the cream, milk, vanilla essence and sugar in a saucepan. Bring to the boil and remove from the heat. (Make sure the sugar has dissolved completely.) Allow the mixture to cool. Grease 4-6 small bowls with melted butter or cooking spray. Melt the gelatine in the microwave for a few seconds and add to the cooled cream mixture. Put one peach half in each bowl and pour the cream over. Allow to set. Serve with custard.
Useful Tips
Substitute the Rhodes Peach Halves with Rhodes Peach Slices or Rhodes Tropical Fruit Fiesta.
Cut a vanilla pod in half and remove the seeds. Add the pod and seeds to the cream and milk mixture and bring to the boil. Remove the pod as soon as the cream mixture has cooled down.
Panna cotta is an Italian dessert that needs time to set, so make it a few hours before serving.
Ingredients
15ml gelatine
45ml water
400ml cream
250ml milk
3ml vanilla essence
180ml sugar
410g Rhodes Peach Halves in Syrup, drained
Method
Sprinkle the gelatine over cold water and allow to stand for about 5 minutes. Heat the cream, milk, vanilla essence and sugar in a saucepan. Bring to the boil and remove from the heat. (Make sure the sugar has dissolved completely.) Allow the mixture to cool. Grease 4-6 small bowls with melted butter or cooking spray. Melt the gelatine in the microwave for a few seconds and add to the cooled cream mixture. Put one peach half in each bowl and pour the cream over. Allow to set. Serve with custard.
Useful Tips
Substitute the Rhodes Peach Halves with Rhodes Peach Slices or Rhodes Tropical Fruit Fiesta.
Cut a vanilla pod in half and remove the seeds. Add the pod and seeds to the cream and milk mixture and bring to the boil. Remove the pod as soon as the cream mixture has cooled down.
POMEGRANATE PANNA COTTA
Ingredients
Nonstick vegetable oil spray
3 tablespoons plus 2 cups pomegranate juice (such as Pom)
2 teaspoons unflavored gelatin
1 cup sugar
Peel from 1 orange, removed in strips with vegetable peeler
1/2 cup fresh orange juice
1/2 cup whipping cream
1 1/2 cups buttermilk
Preparation
Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.
Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.
Nonstick vegetable oil spray
3 tablespoons plus 2 cups pomegranate juice (such as Pom)
2 teaspoons unflavored gelatin
1 cup sugar
Peel from 1 orange, removed in strips with vegetable peeler
1/2 cup fresh orange juice
1/2 cup whipping cream
1 1/2 cups buttermilk
Preparation
Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.
Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.
MIXED BERRY PAVLOVA
Ingredients
• 4 extra-large egg whites, at room temperature
• Pinch kosher salt
• 1 cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon white wine vinegar
• 1/2 teaspoon pure vanilla extract
• Sweetened Whipped Cream, recipe follows
• 1/2 pint fresh strawberries, hulled and sliced
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• Triple Raspberry Sauce, recipe follows
Directions
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• 4 extra-large egg whites, at room temperature
• Pinch kosher salt
• 1 cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon white wine vinegar
• 1/2 teaspoon pure vanilla extract
• Sweetened Whipped Cream, recipe follows
• 1/2 pint fresh strawberries, hulled and sliced
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• Triple Raspberry Sauce, recipe follows
Directions
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
RASPBERRY & MINT JELLY
Ingredients
RASPBERRY JELLY
5 leaves leaf gelatine
500g frozen raspberries
150g caster sugar
1 punnet fresh raspberries
MINT JELLY
200g caster sugar
1 large bunch mint leaves
3½ leaves leaf gelatine
3 limes, juiced
1. To make the raspberry jelly, soak the gelatin in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heats gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatin (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
2. Leave the raspberry jelly mix until it has started to thicken then stir in the fresh raspberries and pour into a 1-litre mold. Chill until just set (about 4 hours).
3. For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, and then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
4. Strain into a clean pan, heat and add the gelatin until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.
Gooi 'n klein bietjie koeksoda of suurlemoensap by om jellie vinniger te laat stol.
RASPBERRY JELLY
5 leaves leaf gelatine
500g frozen raspberries
150g caster sugar
1 punnet fresh raspberries
MINT JELLY
200g caster sugar
1 large bunch mint leaves
3½ leaves leaf gelatine
3 limes, juiced
1. To make the raspberry jelly, soak the gelatin in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heats gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatin (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
2. Leave the raspberry jelly mix until it has started to thicken then stir in the fresh raspberries and pour into a 1-litre mold. Chill until just set (about 4 hours).
3. For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, and then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
4. Strain into a clean pan, heat and add the gelatin until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.
Gooi 'n klein bietjie koeksoda of suurlemoensap by om jellie vinniger te laat stol.
CREAMY RASPBERRY DESSERT
CREAMY RASPBERRY DESSERT
INGREDIENTS:
1 cup Tennis Biscuits
3 tablespoons sugar
1/4 cup butter, melted
FILLING
1 package (315gr) frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatin
1 package (250gr) cream cheese, softened
1/2 cup sugar
1 cup heavy whipping cream, whipped
Fresh raspberries and mint
DIRECTIONS:
In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Bron: Taste of Home
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CREAMY RASPBERRY DESSERT
INGREDIENTS:
1 cup Tennis Biscuits
3 tablespoons sugar
1/4 cup butter, melted
FILLING
1 package (315gr) frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatin
1 package (250gr) cream cheese, softened
1/2 cup sugar
1 cup heavy whipping cream, whipped
Fresh raspberries and mint
DIRECTIONS:
In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Bron: Taste of Home
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET CAKE
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
Sift together the flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Finish cooling on a wire rack. All the cakes to cool completely before assembling the trifle.
Chocolate Ganache
1/2 cup half and half
1 cups dark chocolate, chopped
Warm the half and half in a saucepan over medium heat. Allow it to almost boil, but don’t let it boil. As soon as is it really hot, remove it form the heat and stir in the chocolate. Stir until melted and allow it to cool to room temperature, stirring occasionally. Once it has cooled (at room temperature), it is ready to be used in the trifle.
Mascarpone Whipped Frosting
8 ounce mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
1/3 cup sugar
2 cups heavy whipping cream
*If you don’t have mascarpone, sub all cream cheese, so a total of 12 ounces.
In a large bowl with a hand mixer or stand mixer, beat cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue whipping until mixture resembles soft whipped cream. This took about 10 minutes.
Trifle Assembly
Arrange a single layer of red velvet cake chunks on the bottom of the trifle dish. Spoon about 1/3 of the ganache on top of the cake cubes, then spoon about 1/3 of the mascarpone frosting onto the ganache. Sprinkle the frosting with mini chocolate chips. Repeat layers until you run out of room in your dish (which took 3 layers for me).
I garnished with some crumbled red velvet cake and a little sprinkling of mini chocolate chips. It was super pretty and even more tasty!
BRON: RECIPE GIRL
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
Sift together the flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Finish cooling on a wire rack. All the cakes to cool completely before assembling the trifle.
Chocolate Ganache
1/2 cup half and half
1 cups dark chocolate, chopped
Warm the half and half in a saucepan over medium heat. Allow it to almost boil, but don’t let it boil. As soon as is it really hot, remove it form the heat and stir in the chocolate. Stir until melted and allow it to cool to room temperature, stirring occasionally. Once it has cooled (at room temperature), it is ready to be used in the trifle.
Mascarpone Whipped Frosting
8 ounce mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
1/3 cup sugar
2 cups heavy whipping cream
*If you don’t have mascarpone, sub all cream cheese, so a total of 12 ounces.
In a large bowl with a hand mixer or stand mixer, beat cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue whipping until mixture resembles soft whipped cream. This took about 10 minutes.
Trifle Assembly
Arrange a single layer of red velvet cake chunks on the bottom of the trifle dish. Spoon about 1/3 of the ganache on top of the cake cubes, then spoon about 1/3 of the mascarpone frosting onto the ganache. Sprinkle the frosting with mini chocolate chips. Repeat layers until you run out of room in your dish (which took 3 layers for me).
I garnished with some crumbled red velvet cake and a little sprinkling of mini chocolate chips. It was super pretty and even more tasty!
BRON: RECIPE GIRL
ROCKY ROAD PARFAITS
1 (1.4 oz) package chocolate instant pudding
2 c. cold milk
1/2 c. Cool Whip, thawed
12 miniature marshmallows
2 TBS dry roasted peanuts, chopped
Combine milk and pudding mix in a medium bowl. Using a wire whisk, mix for 2 minutes. Remove 3/4 c. to another bowl. Combine that with Cool Whip. Mix well. Pour remaining pudding mix into 4 parfait or dessert cups. Top evenly with Cool Whip mixture. Refrigerate 15 minutes. Top each parfait with 3 marshmallows and even amounts of peanuts.
BRON :JELL-O
2 c. cold milk
1/2 c. Cool Whip, thawed
12 miniature marshmallows
2 TBS dry roasted peanuts, chopped
Combine milk and pudding mix in a medium bowl. Using a wire whisk, mix for 2 minutes. Remove 3/4 c. to another bowl. Combine that with Cool Whip. Mix well. Pour remaining pudding mix into 4 parfait or dessert cups. Top evenly with Cool Whip mixture. Refrigerate 15 minutes. Top each parfait with 3 marshmallows and even amounts of peanuts.
BRON :JELL-O
RAINBOW CAKE IN A JAR
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 35 -40 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 35 -40 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
STRAWBERRY PAVLOVA CUPCAKES
STRAWBERRY PAVLOVA CUPCAKES
NOTE: I Replaced Strawberries with mixed berries
1 cup fresh strawberries, cut in small pieces
2 tablespoons sugar
4 egg whites, at room temperature (they will separate easier when they are cold, though)
1 cup superfine sugar (or regular is fine)
1 1/2 teaspoons pure vanilla extract
2 tablespoons cornstarch
2 teaspoons rice wine vinegar
1 cup heavy whipping cream
1 tablespoon confectioner’s sugar
METHOD:
Preheat oven to 300 degrees. Mix strawberry pieces with 2 tablespoons of sugar. Set aside. Place 12 muffin liners in a muffin tin, set aside.
In a the bowl of an electric mixer fitted with the whisk attachment (or in a medium bowl with a hand-held mixer), whisk eggs until stiff peaks form. With mixer still on high, gradually add in one cup of superfine sugar, about a tablespoon at a time. Keep whisking until egg whites are stiff and glossy. Mix in 1 teaspoon of vanilla, and whisk until just combined. Whisk vinegar and cornstarch into the mixer and whisk until just combined.
Spoon meringue mixture into prepared muffin liners (or large nut cups, like in the picture) until mixture just overflows the top of the liners. Use the back of a spoon to fluff out the meringue to create smooth little peaks (if desired). Or you can simply use a standard sized ice cream scoop to fill the liners, which also looks pretty.
Reduce oven temperature to 220 degrees, and bake for one hour. Turn off oven and allow to cool completely as the oven cools.
Whip cream together with confectioner’s sugar and a 1/2 teaspoon of vanilla until soft peaks form. Gently cut the tops off the cupcakes and fill with a dollop of whipped cream and a spoonful of strawberries.
Source: babble.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY PAVLOVA CUPCAKES
NOTE: I Replaced Strawberries with mixed berries
1 cup fresh strawberries, cut in small pieces
2 tablespoons sugar
4 egg whites, at room temperature (they will separate easier when they are cold, though)
1 cup superfine sugar (or regular is fine)
1 1/2 teaspoons pure vanilla extract
2 tablespoons cornstarch
2 teaspoons rice wine vinegar
1 cup heavy whipping cream
1 tablespoon confectioner’s sugar
METHOD:
Preheat oven to 300 degrees. Mix strawberry pieces with 2 tablespoons of sugar. Set aside. Place 12 muffin liners in a muffin tin, set aside.
In a the bowl of an electric mixer fitted with the whisk attachment (or in a medium bowl with a hand-held mixer), whisk eggs until stiff peaks form. With mixer still on high, gradually add in one cup of superfine sugar, about a tablespoon at a time. Keep whisking until egg whites are stiff and glossy. Mix in 1 teaspoon of vanilla, and whisk until just combined. Whisk vinegar and cornstarch into the mixer and whisk until just combined.
Spoon meringue mixture into prepared muffin liners (or large nut cups, like in the picture) until mixture just overflows the top of the liners. Use the back of a spoon to fluff out the meringue to create smooth little peaks (if desired). Or you can simply use a standard sized ice cream scoop to fill the liners, which also looks pretty.
Reduce oven temperature to 220 degrees, and bake for one hour. Turn off oven and allow to cool completely as the oven cools.
Whip cream together with confectioner’s sugar and a 1/2 teaspoon of vanilla until soft peaks form. Gently cut the tops off the cupcakes and fill with a dollop of whipped cream and a spoonful of strawberries.
Source: babble.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY & RASPBERRY JELLY WITH ROSEWATER CREAM
STRAWBERRY & RAPSBERRY JELLY WITH ROSEWATER CREAM
1/2 cup (110g) caster sugar
100g strawberries, hulled, roughly chopped
60g raspberries
2 teaspoons (7g) powdered gelatine
1 tablespoon strawberry liqueur (or to taste), plus 1 tablespoon extra (optional)
1/2 cup (125ml) thin cream
2 teaspoons icing sugar, sifted
2 teaspoons rosewater
Mixed berries, to serve
METHOD:
Step 1
Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.
Step 2
Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.
Step 3
Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.
Step 4
Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.
Bron: delicious. Recipe by Kate Tait
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY & RAPSBERRY JELLY WITH ROSEWATER CREAM
1/2 cup (110g) caster sugar
100g strawberries, hulled, roughly chopped
60g raspberries
2 teaspoons (7g) powdered gelatine
1 tablespoon strawberry liqueur (or to taste), plus 1 tablespoon extra (optional)
1/2 cup (125ml) thin cream
2 teaspoons icing sugar, sifted
2 teaspoons rosewater
Mixed berries, to serve
METHOD:
Step 1
Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.
Step 2
Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.
Step 3
Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.
Step 4
Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.
Bron: delicious. Recipe by Kate Tait
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY WHIPPED SENSATION
4 cups fresh strawberries
1 14-oz can Eagle Brand sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) Cool Whip Whipped topping, thawed
8 Oreo cookies, finely chopped
1 TB butter, melted
Line 8 x 4 inch loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in condensed milk, juice, and 2 cups of Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert dessert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
BRON:(found on coolwhip.com)
1 14-oz can Eagle Brand sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) Cool Whip Whipped topping, thawed
8 Oreo cookies, finely chopped
1 TB butter, melted
Line 8 x 4 inch loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in condensed milk, juice, and 2 cups of Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert dessert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
BRON:(found on coolwhip.com)
TUTTI FRUTTI ICE CREAM CAKE
Serves 8-12
Prep 40 min + freezing
Use any fruit you like or even cookies and chocolate.
1.5 litres vanilla ice cream
For the litchi and coconut layer
565g tin litchis, drained
½ cup (125ml) fine coconut
For the berry layer
2 cups (500ml) fresh or frozen mixed berries (like strawberries, raspberries and blueberries)
3 tbsp (45ml) icing sugar
For the kiwi and mint layer
8 kiwis, peeled and chopped
handful mint leaves
1 plain Swiss roll
1 Line a 28cm x 12cm loaf tin with a double layer of baking paper, leaving the sides to overhang.
2 For the litchi and coconut layer, blitz the litchis until fine, then add a third of the ice cream and coconut and blitz until smooth. Spoon into the prepared tray, smoothing the layer. Set in the fridge until firm, so that the next layer won’t combine with it.
3 For the berry layer, blitz the berries, sugar and a third of the ice cream. Spoon on top of the litchi ice cream, smoothing the layer. Set in the fridge until firm.
4 For the kiwi and mint layer, blitz the kiwi and mint together. Add the last third of the ice cream and mix until smooth. Spoon on top of the berry ice cream, smoothing the layer.
5 Unroll the Swiss roll and cut into a 28cm x 12cm rectangle. Place on top of the kiwi and mint ice cream
layer (sticky side onto the ice cream). Set in the fridge for at least 2 hours or until firm enough to slice.
6 Gently loosen the sides of the ice cream with a palette knife, turn the cake out by pulling the paper sides onto a serving plate, then slice into 2cm thick slices. Serve with fresh fruit.
BRON: Your Family.
Prep 40 min + freezing
Use any fruit you like or even cookies and chocolate.
1.5 litres vanilla ice cream
For the litchi and coconut layer
565g tin litchis, drained
½ cup (125ml) fine coconut
For the berry layer
2 cups (500ml) fresh or frozen mixed berries (like strawberries, raspberries and blueberries)
3 tbsp (45ml) icing sugar
For the kiwi and mint layer
8 kiwis, peeled and chopped
handful mint leaves
1 plain Swiss roll
1 Line a 28cm x 12cm loaf tin with a double layer of baking paper, leaving the sides to overhang.
2 For the litchi and coconut layer, blitz the litchis until fine, then add a third of the ice cream and coconut and blitz until smooth. Spoon into the prepared tray, smoothing the layer. Set in the fridge until firm, so that the next layer won’t combine with it.
3 For the berry layer, blitz the berries, sugar and a third of the ice cream. Spoon on top of the litchi ice cream, smoothing the layer. Set in the fridge until firm.
4 For the kiwi and mint layer, blitz the kiwi and mint together. Add the last third of the ice cream and mix until smooth. Spoon on top of the berry ice cream, smoothing the layer.
5 Unroll the Swiss roll and cut into a 28cm x 12cm rectangle. Place on top of the kiwi and mint ice cream
layer (sticky side onto the ice cream). Set in the fridge for at least 2 hours or until firm enough to slice.
6 Gently loosen the sides of the ice cream with a palette knife, turn the cake out by pulling the paper sides onto a serving plate, then slice into 2cm thick slices. Serve with fresh fruit.
BRON: Your Family.
TIRAMISU
Ingr:
7 egg yolks;
1c sugar for yolks;
3c mascarpone;
4+1/2Tbsp water;
1+1/2Tbsp powdered gelattin;
3 egg whites,
1/4c sugar for whites;
1c heavy cream(whipped);
2+1/2c cooled espresso;
1/2 kalhua;
20-24 lady finger;
1c chocolate shavings.
METHOD:
In mixer with whip attached, whip yolks & sugar until thick & pale in colour. Add mascarpone & whip until well blended. Pour water into small bowl & pour gelatin over it DO NOT STIR. Allow gelatin to absorb all of the water (about 15mins) then place bowl on top of a small saucepan containing simmering water, immediately turn off the heat & allow gelatin to dissolve completely. In a seperate bowl whip egg whites to a soft peak, gradually add sugar then slowly pour in dissolved gelatin. Whip to a stiff glossy peak. Fold whites into mascarpone/yolks mixture & fold in whipped cream. In another bowl combine espresso & kalhua. Soak ladyfingers, one at a time in espresso mixture. Arrange soaked ladyfingers close together in neat rows in a 20 x 25cm pan until bottom of pan is completely covered. Pour 1/2 of mousse over ladyfingers & smooth with rubber spatula. Sprinkle 1/2 of chocolate shavings over mousse. Create another layer, chill until set.
BRON: (foodnetwork)
7 egg yolks;
1c sugar for yolks;
3c mascarpone;
4+1/2Tbsp water;
1+1/2Tbsp powdered gelattin;
3 egg whites,
1/4c sugar for whites;
1c heavy cream(whipped);
2+1/2c cooled espresso;
1/2 kalhua;
20-24 lady finger;
1c chocolate shavings.
METHOD:
In mixer with whip attached, whip yolks & sugar until thick & pale in colour. Add mascarpone & whip until well blended. Pour water into small bowl & pour gelatin over it DO NOT STIR. Allow gelatin to absorb all of the water (about 15mins) then place bowl on top of a small saucepan containing simmering water, immediately turn off the heat & allow gelatin to dissolve completely. In a seperate bowl whip egg whites to a soft peak, gradually add sugar then slowly pour in dissolved gelatin. Whip to a stiff glossy peak. Fold whites into mascarpone/yolks mixture & fold in whipped cream. In another bowl combine espresso & kalhua. Soak ladyfingers, one at a time in espresso mixture. Arrange soaked ladyfingers close together in neat rows in a 20 x 25cm pan until bottom of pan is completely covered. Pour 1/2 of mousse over ladyfingers & smooth with rubber spatula. Sprinkle 1/2 of chocolate shavings over mousse. Create another layer, chill until set.
BRON: (foodnetwork)
BLACK FOREST TRIFLES
Serves 6 to 8
1 jar morelo cherries, in syrup
1/2 cup sugar
2 tbsp cherry brandy (optional)
2 cups heavy cream
1 cup confectioner's sugar
2 tbsp vanilla extract
1 pound chocolate cake of your choice, cut into 1/2" cubes
dark chocolate shavings
6 to 8 3oz servings glasses
1. Drain the cherries, saving the liquid and reserving the cherries separately. Add the liquid to a sauce pan, together with the cherry brandy (if using) half cup of sugar. Simmer until thickened and reduced by half. Allow to cool then combine with the reserved cherries, and set aside.
2. Whip the cream, confectioner's sugar, and vanilla together until fluffy, with stiff peaks.
3. To assemble the trifles, place about 4 cubes of cake on the bottom of each individual serving glass. Top with two tablespoons of the cherries followed by two tablespoons of whipped creamed. Repeat each layer ending with the cream. Dust the top of each trifle with chocolate chards before serving.
1 jar morelo cherries, in syrup
1/2 cup sugar
2 tbsp cherry brandy (optional)
2 cups heavy cream
1 cup confectioner's sugar
2 tbsp vanilla extract
1 pound chocolate cake of your choice, cut into 1/2" cubes
dark chocolate shavings
6 to 8 3oz servings glasses
1. Drain the cherries, saving the liquid and reserving the cherries separately. Add the liquid to a sauce pan, together with the cherry brandy (if using) half cup of sugar. Simmer until thickened and reduced by half. Allow to cool then combine with the reserved cherries, and set aside.
2. Whip the cream, confectioner's sugar, and vanilla together until fluffy, with stiff peaks.
3. To assemble the trifles, place about 4 cubes of cake on the bottom of each individual serving glass. Top with two tablespoons of the cherries followed by two tablespoons of whipped creamed. Repeat each layer ending with the cream. Dust the top of each trifle with chocolate chards before serving.
QUICK AND EASY CHOCOLATE- AMARULA TRIFLE
(Meg de Jong)
I love the tradition of trifle, but am not the hugest fan of the soggy Swiss roll or jelly. To top it, I’m a chocolate friend. This Trifle combines all the best parts of trifle and adds an Amarula-doused chocolatey twist in a recipe that is so quick and easy, it takes only a few minutes to whip up.
Serves 6
Ingredients:
20 x 20cm square of chocolate cake (For best results bake Ina Paarman’s chocolate cake mix the day before. If you’re in a hurry, any store-bought chocolate cake will do, but the better the cake, the better the trifle).
1 litre of chilled custard (prefer ultra-mel)
2 x flakes (or more!)
500 ml whipped cream
Your choice of nuts (I used walnuts and flaked almonds)
2 tots Amarula
Cherries optional
Cut chocolate cake into 2x2cm chunks. Place first layer on bottom of suitable glass bowl. Pour tot of Amarula over cake. Pour layer of custard over chunks of cake – approx half a litre. Whip cream until stiff. Add layer of cream over custard in blobs, working from outside in so that you can see the layers when you’re done. Roughly chop nuts. Sprinkle a layer over cream. Crumble a layer of flake. Repeat layers, starting with cubed cake, moistening it with a shot of Amarula, then custard, and cream. Garnish the top with nuts and a flake. Keep chilled until you’re ready to serve, and enjoy! Easy as that!
I love the tradition of trifle, but am not the hugest fan of the soggy Swiss roll or jelly. To top it, I’m a chocolate friend. This Trifle combines all the best parts of trifle and adds an Amarula-doused chocolatey twist in a recipe that is so quick and easy, it takes only a few minutes to whip up.
Serves 6
Ingredients:
20 x 20cm square of chocolate cake (For best results bake Ina Paarman’s chocolate cake mix the day before. If you’re in a hurry, any store-bought chocolate cake will do, but the better the cake, the better the trifle).
1 litre of chilled custard (prefer ultra-mel)
2 x flakes (or more!)
500 ml whipped cream
Your choice of nuts (I used walnuts and flaked almonds)
2 tots Amarula
Cherries optional
Cut chocolate cake into 2x2cm chunks. Place first layer on bottom of suitable glass bowl. Pour tot of Amarula over cake. Pour layer of custard over chunks of cake – approx half a litre. Whip cream until stiff. Add layer of cream over custard in blobs, working from outside in so that you can see the layers when you’re done. Roughly chop nuts. Sprinkle a layer over cream. Crumble a layer of flake. Repeat layers, starting with cubed cake, moistening it with a shot of Amarula, then custard, and cream. Garnish the top with nuts and a flake. Keep chilled until you’re ready to serve, and enjoy! Easy as that!
BLACK FOREST TRIFLE
INGREDIENTS
500ml tub ready-made chilled custard -
100g plain chocolate , broken into pieces
400g chocolate brownies
2 x 390g jars cherries in kirsch or similar
300g tub double cream
200ml tub crème fraîche ((You could make your own. I use 2 cups heavy cream and wisk in 2 tablespoons sour cream)
Keep in a glass bowl or jar on the countertop overnight.
Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible.
You can also use buttermilk instead of the sour cream.
Keeps for a couple of weeks in the fridge.
25g icing sugar
grated chocolate , to decorate, and fresh cherries (optional)
METHOD
1. Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
2. Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
3. Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.
Credit to : bbcgoodfood
500ml tub ready-made chilled custard -
100g plain chocolate , broken into pieces
400g chocolate brownies
2 x 390g jars cherries in kirsch or similar
300g tub double cream
200ml tub crème fraîche ((You could make your own. I use 2 cups heavy cream and wisk in 2 tablespoons sour cream)
Keep in a glass bowl or jar on the countertop overnight.
Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible.
You can also use buttermilk instead of the sour cream.
Keeps for a couple of weeks in the fridge.
25g icing sugar
grated chocolate , to decorate, and fresh cherries (optional)
METHOD
1. Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
2. Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
3. Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.
Credit to : bbcgoodfood
HEAVEN IN A BOWL( PEANUT BUTTER BROWNIE TRIFFLE
1 fudge brownie mix
(13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (250ml) cream (whipping Cream)
Prepare brownie batter according to package directions.
Bake in a greased 13-in. X 9-in.
Baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist
crumbs (do not overbake).
Cool on a wire rack; cut into 3/4-inc Pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes
(mixture will be thick).
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. Glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top. Repeat layers twice.
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.
Bron: Attitudes in the Kitchen
Plasing & Foto: Henriette Wessels
(13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (250ml) cream (whipping Cream)
Prepare brownie batter according to package directions.
Bake in a greased 13-in. X 9-in.
Baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist
crumbs (do not overbake).
Cool on a wire rack; cut into 3/4-inc Pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes
(mixture will be thick).
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. Glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top. Repeat layers twice.
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.
Bron: Attitudes in the Kitchen
Plasing & Foto: Henriette Wessels
RHODES EASY TRIFLE
2 packets of raspberry jelly
1 large Swiss roll
1 X 410g can Rhodes Fruit Cocktail in Syrup
1 410g can Rhodes Peach Slice...s in Syrup
3 cups (750ml) custard
1 cup (250ml) fresh cream, whipped
Glaze cherries and chopped nuts to decorate
Optional 1 X 115g cup Rhodes Granadilla Pulp
Layer starting with the swissroll ending with the custard!
Decorate and put in the fridge till use!
Bron: Rhodes Recipes
Plasing: Henriette Wessels
1 large Swiss roll
1 X 410g can Rhodes Fruit Cocktail in Syrup
1 410g can Rhodes Peach Slice...s in Syrup
3 cups (750ml) custard
1 cup (250ml) fresh cream, whipped
Glaze cherries and chopped nuts to decorate
Optional 1 X 115g cup Rhodes Granadilla Pulp
Layer starting with the swissroll ending with the custard!
Decorate and put in the fridge till use!
Bron: Rhodes Recipes
Plasing: Henriette Wessels
SECRET FRUIT SALAD
Serves: 3-4
INGREDIENTS:
2 tablespoons dry instant vanilla pudding mix
500 gr of strawberries, quartered
1 cup blueberries
1 cup raspberries
½ pineapple, cubed
1 bunch grapes
INSTRUCTIONS:
Sprinkle fruit pudding powder and stir.
Serve immediately or allow to sit overnight.
Bron: Rachl Schultz
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA AND CHOCOLATE PUDDING
Ingredients
Vanilla Pudding
1/3 cup sugar
3 tbsp corn starch
1/4 tsp salt
2 2/3 cups organic whole milk
1 large egg
2 tsp vanilla extract
Chocolate Pudding
1/2 cup sugar
1/3 cup cocoa powder
3 tbsp corn starch
1/4 tsp salt
2 2/3 cups organic whole milk
1 large egg
2 tsp vanilla extract
Directions
In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup of milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.
In a medium sized sauce pan bring the rest of the milk (2 cups) to a boil.
Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed.
Repeat the step 2 with the chocolate pudding in case you make both.
Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits.
Source : homecookingadventure
WATERTAND RESEPTE VIR OUD EN JONK
Vanilla Pudding
1/3 cup sugar
3 tbsp corn starch
1/4 tsp salt
2 2/3 cups organic whole milk
1 large egg
2 tsp vanilla extract
Chocolate Pudding
1/2 cup sugar
1/3 cup cocoa powder
3 tbsp corn starch
1/4 tsp salt
2 2/3 cups organic whole milk
1 large egg
2 tsp vanilla extract
Directions
In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup of milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.
In a medium sized sauce pan bring the rest of the milk (2 cups) to a boil.
Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed.
Repeat the step 2 with the chocolate pudding in case you make both.
Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits.
Source : homecookingadventure
WATERTAND RESEPTE VIR OUD EN JONK