Calatrava Bread Pudding Recipe - Pan de Calatrava

Ingredients:

• 1/2 cup granulated sugar
• 8 anisette-flavored toasts or biscotti
• 2 cups (1/2 liter) milk
• 1 cinnamon stick
• 1 whole egg
• 4 egg yolks
• 2/3 cup (125 gr) granulated sugar

Preparation:

To prepare the caramelized sugar sauce, put a heavy bottom skillet or saucepan over medium heat for 30 seconds. Add 1/4 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in pan until sugar is completely melted, and has a rich medium brown color (caramelized). Quickly pour caramelized sugar into a large baking dish or mold. Place the anisette toasts or biscotti on the bottom of the baking dish. Set aside.

Pour milk into a large saucepan with cinnamon stick. Heat on high just until milk boils. Remove pan from heat and cover. In a separate pan, heat 4 cups of water for the water bath.

Heat oven to 360F (180C).

Place 1 whole egg and the 4 yolks into a bowl with the sugar and beat with hand mixer. Remove the cinnamon stick and gradually pour the milk into the egg mixture, stirring constantly.

Slowly pour the milk-egg mixture into the baking dish or mold. Place the dish into a 9” x 13” baking dish and carefully pour the hot water from pan into the larger dish for the water bath. Be sure that the water reaches about 3/4 of the way up the side of the dish with milk-egg mixture. Carefully pour more warm water into dish if needed.

Bake uncovered in the water bath at 360 degrees for approximately 45 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.

Carefully remove dish from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.

When ready to serve, un-mold by running a knife around the edge of the baking dish. Place a plate or platter on the top of the baking dish. With one hand under the dish and the other on top of the plate, turn over. Tap the dish and the custard should drop onto the plate. If it does not, carefully “prod” the flan out of the dish with a small paring knife.

Garnish with ground hazelnuts or a sprig of mint if desired.

Strawberry Mousse

Ingredients

1 quart fresh strawberries
1 package (1.4 ounces) 4 serving-size strawberry gelatin
1/2 cup boiling water
1/4 cup sugar
2 cups heavy cream
Whole strawberries and whipped cream for garnish

Directions

1. Wash and hull strawberries. Cut each in half and puree in a blender or food processor until smooth. Set aside.
2. In a large bowl, pour boiling water over gelatin and sugar. Stir until dissolved.
3. Pour pureed strawberries into gelatin and stir until combined. The mixture should be room temperature at this point. If not, refrigerate until cool.
4. Whip cream until stiff and fold into gelatin and strawberry mixture until well blended.
5. Spoon into individual serving dishes or keep in bowl and refrigerate for at least 2 hours or until set.

Strawberry Shortcake Skewers

When I saw these adorable skewers on Lady Behind the Curtain, they were just too cute to pass up.  I had to make these for my daughter’s tea party!  They are made with pre-made biscuit dough so it’s super easy too.

Roll out one piece of refrigerated biscuit dough to about a 5 inch circle and cut into 1 1/2 inch circles.  Each one should give you 7 circles.  Make sure you use your handy-dandy homemade circle cutter.

Yes, this circle cutter was made by my Dad.  First let me explain the type of guy my dad is.  He can make ANYTHING!!  Really, he’s a general contractor by trade, but a mad scientist in the workshop. He whipped up this little cutter and just soldered it together and voila, I have a cookie cutter!

Place the the biscuit circles on parchment paper and brush with an egg wash and sprinkle each one with sugar.

They are done when they’re a nice golden brown, about 10 minutes.

Now prepare the strawberries.  First wash and dry all the berries.  Cut the tops off.

Then the small end.

Then slice in half, giving you two strawberry circles.

I stacked them together and the kept each of the two pieces together, so it would look more uniform on one skewer.

I cut my skewers down in size to about 6 inches so they would look nicer.  You don’t have to do that.

Now just start layering with the biscuit, whipped cream and strawberries.

Start and end with a biscuit.  Easy peasy.  It was fun to make and even more fun to eat.  These were a hit at the tea party and they are fun to slide right off and pop into your mouth.

Strawberry Shortcake Skewers

Biscuit Rounds:
1 can of grands biscuits
1 egg white
1 tablespoon water
sugar for sprinkling
20 large strawberries, 2 slices per strawberry
Cream:
2 cups heavy cream
½ jar marshmallow fluff
3 tbsp sugar
Preheat oven to 350 degrees.
On a lightly floured surface, roll a biscuit into a 5-inch circle.
Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
Whisk together the egg white and water.  Brush on each biscuit and sprinkle with sugar.
Bake 10 minutes or until golden brown.
While the biscuits are baking prepare the strawberries.  Cut two 1/2 inch slices from each strawberry.  I also kept the two slices stacked on themselves, so I could use the same strawberry for one skewer.  This way they fit together better.  Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.  Then start layering; biscuit, strawberry, whipped cream.  Do this twice ending with a third biscuit on top.  One can of biscuits made 20 skewers.  That’s WITHOUT using the scraps.  If you use the scraps you’ll need to adjust the ingredients for extra.
Cream:
In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form.  Add half a jar of marshmallow fluff until just combined.

No-Bake Mini Heart Cakes

Ingredients

• 1 (16 oz) frozen poundcake, not thawed

      Icing

• 5 1/4 cup(s) (about 1 1/2 lbs) confectioners’ sugar
• 1/2 cup(s) milk
• 3 tablespoon(s) light corn syrup
• 2 teaspoon(s) almond or vanilla extract
• Red liquid or paste (icing) food color
• Decorations: tubes of white, red and pink decorating icing, each fitted with round piping tip; red crystal sugar; and tiny candy hearts (available in many supermarkets, crafts stores and cake-decorating and party-supply shops)

Directions

1. Have ready 2-in. and/or 2 1/2-in. heart-shape metal cookie cutters.
2. Using a long, sharp knife, trim rounded hump off poundcake so top is flat. Trim crust off sides. Slice cake horizontally in half. Cut hearts from each half.
3. Put hearts 1 1/2 in. apart on a wire rack set on wax paper to catch drips.
4. Icing: Stir ingredients, except food color, in a bowl until smooth and as thin as maple syrup. Divide between 2 bowls; cover 1 bowl with plastic wrap. Tint icing in other bowl pink.
5. Spoon pink icing over half the cakes, completely covering tops and sides. Stir drips on wax paper into icing in bowl; cover airtight. Let icing set 30 minutes. Meanwhile repeat with white icing on rest of cakes.
6. Thin remaining pink and white icings with a little water as needed; give cakes a second coat. Let set at least 1 hour.
7. To decorate: With decorating icing, pipe designs and words on cakes as shown, or create your own designs. Add red sugar and candy hearts.

Choc-a-block trifle

• Ingredients

• 4 good-quality chocolate brownies (about 85g each)
• 1/4 cup (60ml) Kahlua (or other coffee liqueur)
• 275g dark chocolate, roughly chopped
• 3 egg yolks
• 1 1/2 tbs caster sugar
• 1 tsp cornflour
• 600ml thickened cream
• 150g white chocolate, roughly chopped
• 1/4 cup (30g) toasted chopped walnuts
• Dark chocolate curls (see note), to decorate

• Method

1. Step 1
   Break up brownies into small pieces and place in the bottom of a 1.5 litre dish or 6 x 1 cup (250ml) serving glasses. Drizzle over the Kahlua, then set aside.
2. Step 2
   Place dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water). Allow to melt, then stir very gently until smooth. Remove from heat and add 225ml boiling water, 1 tablespoon at a time, stirring to make a sauce (don't add water more quickly or the chocolate will 'seize' and become grainy). Pour sauce over the brownies, then cover and chill for 2 hours.
3. Step 3
   Meanwhile, beat the egg yolks, sugar and cornflour together in a bowl with electric beaters until thick and pale.
4. Step 4
   Heat 300ml of the cream in a saucepan over medium heat until just below boiling point. Pour the hot cream mixture over the egg mixture, stirring to combine. Transfer to a clean saucepan and place over low heat. Stir for 2-3 minutes until a thick custard forms.
5. Step 5
   Place two thirds (100g) of the white chocolate in a heatproof bowl. Pour the custard into the bowl, stirring until the chocolate is melted and the mixture is well combined. Cool completely, then pour over the chocolate brownie base. Chill for 2 hours.
6. Step 6
   Place the remaining 50g of white chocolate in a food processor with the walnuts and pulse until fine. Whip the remaining cream to soft peaks, stir in the walnut mixture, then spread over the trifle. Chill for at least 2 hours until set, then serve decorated with chocolate curls, if desired.

Almond pudding

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest

Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Sago Gula Melaka

Ingredients

Serves: 4 

• 250g sago, soak in water for 30 minutes then drain
• 8 cups (2l) water

• Coconut sauce:
• 1 cup (250ml) coconut milk
• salt to taste
• Palm syrup Sauce:
• 300g palm sugar, break into pieces
• 1 1/4 cups (310ml) water

---

Directions

Prep:5min  ›  Cook:7min  ›  Extra time:18min  ›  Ready in:30min 

1. Boil water in a deep pan. Add sago and stir. Cook until it becomes transparent. Remove from heat and rinse the sago in a wire mesh sieve under cool running water to remove excess starch.
2. Spoon the sago into individual serving molds or one large round mold and refrigerate until chilled.
3. Heat the coconut milk over low heat and stir in a touch of salt. The coconut sauce should have just a hint of saltiness. Remove from heat and reserve.
4. For the palm syrup, simmer the broken pieces of palm sugar with water in a saucepan. Stir until all the sugar is dissolved. Strain the syrup through a sieve into a pitcher.
5. To serve: Unmold the sago pudding into a shallow bowl. First pour in the coconut sauce then the syrup over the pudding. If serving individual portions, add the amount of sauce/syrup according to individual preference.

Coconut Candy

Ingredients

Serves: 10 

• 2 egg whites
• 250g icing sugar
• 90g dessicated coconut
• 1/2 teaspoon vanilla
• 250g coconut oil
• few drops red food colouring

---

Directions

Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

1. Beat the egg whites a little - just to combine - and then mix in the sugar, coconut and vanilla.
2. Melt the coconut oil over a low heat and stir into the other ingredients.
3. Line a square cake tin with baking paper and press half of the mixture into it.
4. Drop a few drops of red food colouring into the rest of the mix to make it pink and press it firmly on top.
5. Smooth it all out then put in the fridge till set - about an hour - then cut into squares. 

source: allrecipes

Gula Melaka Sundae with Coconut Sorbet, Gula Melaka Ice Cream and Ais Kacang Condiments

The inspiration behind this ice cream dish was to create a contemporary alternative from a traditional local favourite. The Ais Kacang is a dessert that is unique to Singapore, and the colourful ice-cold mountain of sweetness always brings back delightful memories of Singapore as a sleepy fishing village – roadside stalls and pushcarts selling this glistening treat of shaved ice was something that both the kids and adults looked forward to all the time. Today, the dessert is still a pleasant treat for both the young, and the young-at-heart as it soothes and cools down the body, providing a refreshing burst of flavours on a typical hot and humid day in Singapore. Gula melaka ice cream and coconut sorbet were used as alternatives to create a richer flavour to the dessert – instead of simply drizzling them over shaved ice.

Attap Seed
Description: What is used in the dessert is actually the immature fruit of the Nipa Palm – the only palm considered to have adapted to the mangrove biome. In the past, the leaves of the attap plant were actually used as roofs for houses (“Attap House”) and other buildings in the “kampung” (villages).

Chin Chow
Description: This jelly is commonly found in Southeast Asia, and usually mixed in various kinds of desserts. The jelly is made from an herb (Mesona Chinensis) that has been found to have medical value, and cooling properties for the body.

Gula Melaka (Palm) Sugar
Description: Gula Melaka is commonly used in local traditional desserts and kueh (bite-sized snack/dessert). This sugar is considered to be a particularly wholesome sugar, retaining more mineral salts than refined sugar, and with a relatively low glycemic index, reputed as an ideal sweetener alternative for children and diabetics.

Ingredients for Coconut Sorbet:
1 cup (250 ml) granulated sugar
1.7 oz (50 g) glucose powder
1 tsp (5 ml) stabilizer
1½ cups (375 ml) water
2 cups (500 ml) coconut milk

Method:
1. Place the sugar, glucose powder, stabilizer and water in a pot and bring to boil.

2. Once boiled, remove from heat and set aside to cool.

3. Once cool, stir in the coconut milk and place in an ice cream maker. Churn until frozen, then store in the freezer until ready to use.

Ingredients for Gula Melaka Ice Cream:
2 cups (500 ml) milk
2 cups (500 ml) heavy cream
8 oz (250 g) (1 block) Gula Melaka (Palm) Sugar
7 egg yolks

Method Gula Melaka Ice Cream:
1. Place the milk, cream and sugar in a pot, and bring to boil.

2. Place the egg yolks in a mixing bowl.

3. Gently pour the milk mixture over the eggs, stirring constantly.

4. Pour the egg mixture back into the pot, and gently cook until the mixture thickens and can coat the back of a spoon.

5. Strain the mixture to remove any lumps and chill overnight.

6. Pour mixture into an ice cream maker and churn until frozen.

7. Store in the freezer until ready to use.

Ingredients for Rose Jelly:
¾ cup (185 ml) granulated sugar
2 oz (60 g) gelatin powder
4 cups (1 L) water
1 ¾ cup (435 ml) rose syrup

Method Rose Jelly:
1. Mix together the sugar and gelatin, and set aside.

2. Bring the water to boil with the rose syrup.

3. Slowly whisk in the sugar/gelatin mixture into the boiling liquid.

4. Once the sugar has dissolved, set aside to cool.

5. Once cooled, pour it onto a rimmed baking sheet chill overnight (ensure that the jelly is covered with plastic wrap).

6. Dice into cubes when ready to serve.

Ingredients for Pandan Syrup:
1 cup (250 ml) water
1 cup (250 ml) sugar
6 tbsp (90 ml) pandan essence

Method Pandan Syrup:
1. Combine water and sugar, and bring to boil.

2. Set aside to cool.

3. Add pandan essence and mix well.

Toppings:
Red bean
Sweet corn kernels
Chendol
Chin chow
Attap seed
Rose jelly
Pandan syrup

Method for Assembly:
1. In a bowl, place one spoonful of red bean on the bottom, followed by one scoop of coconut sorbet, and one scoop of gula melaka ice cream.

2. For the toppings, add the sweet corn, chendol, chin chow, attap seed, rose jelly and finally drizzle the pandan syrup over top.

source: fourseasons

coffee mousse recipe

Coffee mousse

Serves: 6

Ingredients

For the sponge cake:

• 2 eggs
• 50g granulated sugar
• 40g Cake flour
• 10g Cornstarch
• 10g Cocoa
• 10g Butter
• 10g Milk

Coffee mousse

• 1 egg yolk
• 1 egg white
• 40g Granulated sugar
• 100g Milk
• 3 – 5 g instant coffee
• 2tsp Coffee liqueur (I used Kahlua)
• 80g heavy cream
• 4g Gelatin
• 25g Water

Instructions

Sponge cake:

1. Preheat your oven to 175ºC / 350ºF.
2. Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area)
3. Sift together the flour, cornstarch and cocoa in a bowl.
4. Melt the butter together with the milk in the microwave until the butter has just melted.
5. With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula.
6. Add the butter/milk to the side of the bowl and fold in.
7. Pour the mixture into your baking tin and bake for 10-12 minutes on 170ºC 350ºF.
8. Let cool completely.

Mousse:

1. In a small container, add the gelatin and water. Let the gelatin absorb the water while you proceed.
2. Whisk the egg yolk with 20g sugar until thick and pale yellow.
3. Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved.
4. Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath.
5. With an electric mixer whisk the egg whites with 10g sugar until it forms stiff peaks.
6. Also whisk the cream with 10g sugar until it forms soft peaks.
7. Now (with bowl still in cold water) add ⅓ of the egg whites to the yolks and fold in, repeat with ⅓ of the cream and the rest of the egg whites and cream.
8. Leave the bowl in ice water for 20 minutes.

Assembly:

1. Cut the sponge cake so it will fit in your glasses or containers.
2. Scoop mousse into the glasses.
3. Chill in the refrigerator for at least three hours (or overnight).
4. Decorate with cocoa, some whipped cream and chocolate.

source: hungryatmidnight

Flan with Homemade Caramel ~ A Trial with Three Tales

Ingredients
1 1/2 cups of sugar
8 eggs
1 can of condensed milk
1 can of evaporated milk
2 tsp. of vanilla extract
A pinch of salt (fine sea salt was used here)

 Directions
Caramel
Set five mini ramekins near your stove  (you will want them close at hand).
To create the caramel is a very simple task.  Just place a medium-sized sauce pan over medium heat. Next, pour one cup of the sugar into the pan.  Stir the sugar constantly (this is very important), making sure nothing sticks to the bottom or sides of the pan.
After a short time, the sugar will begin to melt, becoming clumpy.  After this, the clumps will begin to melt.  Continue stirring until all of the clumps have melted, and the sugar is entirely in liquid form.  At this point, the sugar should be light brown (caramel) in color, and entirely transparent.
Immediately pour the sugar equally into the ramekins, then use a spoon or other utensil to spread some up the sides.  The caramel will begin to harden extremely quickly, so you have to be fast.  Don't worry, though: it won't stay hard.

This simple caramel can be used for many desserts.

Flan
Preheat your oven to 350 degrees.
Blend the remaining ingredients (including the remaining half cup of sugar) in a mixing bowl, using an electric mixer.
Take a metal strainer, and strain the mixture into the ramekins equally, on top of the caramel, ensuring that you don't overfill them.
Set the ramekins into a deep baking pan or dish large enough to hold them all, filling the baking dish with enough water to reach 1/4th or more of the ramekins. Thencover the entire dish with foil.
Bake the flan for approximately one hour.  Test the flan by sticking something into the middle; the utensil should come out clean.  If so, the flan is done.
Place the flans into the refrigerator, and let them chill for several hours.
Place the ramekins upside-down onto serving plates (place the plate onto the top of the ramekin, then turn the whole thing over) and let them sit for a minute, then pull off the ramekin, leaving the flan on the plate, with the now-liquid caramel flowing over it.

Notes: With the adjustments to the caramel preparation this came out perfectly.
The water bath adjustment allowed for the flan to cook uniformly.

Now on to our tasters:

Truffle Shuffle: Did not care for the texture, and thought the flavor was a bit eggy.
Sugar and Spice: Not rich enough, and texture was not as smooth but overall flavor was nice.
Magic of Spice: Thought the texture was off, but tasted good. And that it was photogenic, so she did her thing.
Now we are in search of the perfect Traditional Spanish Flan. Any suggestions are welcome, just email us:)

source: theardentepicure

tiramisu recipe

 

Ingredients

• 6 eggs, separated
• 220 g (1 cup) caster sugar
• 500 g mascarpone
• 250 ml (1 cup) freshly made hot, strong, espresso coffee 
• liqueur mixture of Tia Maria, Kahlua and amaretto
• 400 g packet pavesini biscuits (a slim version of savoiardi, if unavailable, use savoiardi)
• good-quality dark chocolate, grated

Instructions

Chilling time 2–3 hours

Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
Combine the coffee and liqueur (as little or as much as you like) in a bowl. Quickly dip the biscuits into the liquid and set aside on a plate.
Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls. Re
frigerate for at least 2–3 hours. Before serving, top with a generous grating of chocolate.

other models:

 

source: sbs