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Sjokolade-mousse-terrien Maak die poeding die vorige dag sodat dit oornag in die yskas kan stol. maak 1 x 32 cm-terrien Koek: 280 g (500 ml) koekmeel 400 g (500 ml) suiker 80 g (200 ml) kakao 10 ml bakpoeier 2 eiers 5 ml sout 250 ml karringmelk 250 ml sonneblomolie 5 ml vanieljegeursel 250 ml kookwater Sjokolademousse: 4 eiers, geskei 155 g (130 ml) strooisuiker 12,5 ml brandewyn/sterk koffie 100 g 70%-donkersjokolade 100 g (110 ml) ongesoute botter, in blokkies gesny Ganache:
100 g 70%-donkersjokolade 125 ml room Verhit oond tot 150 C. Voer n bakplaat van 33,5 x 23,5 x 1,5 cm uit met bakpapier. Spuit met kleefwerende kossproei. Plaas al die bestanddele van die koek-mengsel in die mengbak van n elektriese menger. Meng goed teen medium-spoed. Gooi mengsel in pan en plaas in oond. Bak 1 uur. Toets met dun pennetjie om seker te maak dis gaar pennetjie moet skoon uitkom. Haal uit en laat eers sowat 10 minute afkoel in pan. Keer versigtig uit op afkoelrak en laat verder afkoel. Voer n terrienbak van sowat 32 cm of n broodpan uit met kleefplastiek. Sny n stuk van die afgekoelde koek af wat groot genoeg is om onderin die terrienbak te pas, plus nog n stuk wat netjies bo-op die mousse-vulsel sal pas. Hou eenkant. Sjokolademousse: Klits die eiergele en strooisuiker in n elektriese menger tot dik en lig van kleur. Klits die brandewyn of koffie by. Hou eenkant. Bring n kastrol met water tot kookpunt. Haal af van hitte. Breek sjokolade in stukkies en plaas in mengbak wat oor die kastrol sal pas. Plaas mengbak bo-op kastrol en laat sjokolade smelt. Wanneer gesmelt, klits die botter blokkie vir blokkie by om n gladde room te vorm. Klits die sjokolademengsel by die eiergeel-ensuikermengsel. Klits eierwitte styf en vou in by die sjokolade-eiermengsel. Skep nou die sjokolademousse bo-op die laag koek onderin die uitgevoerde terrienbak. Bedek met tweede laag. Maak bak toe met kleefplastiek en plaas oornag of vir minstens 8 uur in die yskas. Ganache: Breek sjokolade in stukke. Plaas room in n kastrol en verhit, maar moenie laat kook nie. Gooi warm room oor sjokolade en laat smelt. Laat effens afkoel. Haal terrien versigtig uit bak en plaas op opdienbord. Sit ganache voor saam met terrien.
Honeycomb pudding 4 K melk 4 eiers 1 eetlepel gelatine 1koppie suiker smelt gelatine met kookwater skei eiers en klits geel kook melk en voeg die geklitste geel by en laat vinnig opkook Haal van die hitte af. klits wit van die eier styf met die suiker en voeg by kook mengsel saam die gelatine gooi in glas bak en sit in yskas tot styf Honeycomb Pudding
200 g (250 ml) sugar 120 g (215 ml) cake flour pinch of salt 5 ml bicarbonate of soda 125 g (135 ml) butter 125 ml lukewarm milk 250 ml golden syrup 4 eggs, beaten Preheat the oven to 180ºC. Sift the dry ingredients together. Melt the butter in the lukewarm milk. Add the syrup and mix well. Combine the two mixtures and stir in the beaten eggs. Spoon mixture into a greased 20 x 15 cm oven dish. Bake for about 40 45 minutes. Serve with cream or custard. Profiterole, whiskey and maple trifle
2 cups (500ml) single (pouring) cream ¼ cup (40g) icing (confectioner s) sugar, sifted profiteroles ½ cup (125ml) water ¼ cup (60ml) milk ¼ teaspoon sea salt flakes ½ teaspoon caster (superfine) sugar 80g unsalted butter, chopped ¾ cup (110g) plain (all-purpose) flour, sifted 3 eggs, lightly beaten 3 cups (750g) good-quality store-bought thick custard maple whiskey syrup 1½ cups (375ml) maple syrup ¼ cup (60ml) whiskey toffee nests ½ cup (110g) caster (superfine) sugar 2 tablespoons water 1. To make the profiteroles, preheat oven to 180 C (350 F). Place the water, milk, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring,
until the butter is melted and the mixture is boiling. Reduce the heat to low, add the flour and beat with a wooden spoon for 2 minutes or until the mixture is smooth and comes away from the side of the pan. 2. Transfer to the bowl of an electric mixer and beat on medium speed for 1 minute or until slightly cooled. Add half the beaten egg and beat until combined. Add the remaining beaten egg and beat for 1 2 minutes or until the mixture is smooth and well combined. Spoon into a piping bag fitted with a 1cm round nozzle. Pipe 2cm rounds onto 2 lightly greased baking trays lined with non-stick baking paper. Cook for 15 18 minutes or until puffed and golden. Allow to cool completely on trays. 3. While the profiteroles are cooling, make the maple whiskey syrup. Place the maple syrup in a medium saucepan over medium heat. Bring to a simmer and cook for 6 minutes or until thickened. Stir in the whiskey, remove from heat and allow to cool completely. Using a small knife, make a small hole in the base of each cooled profiterole. Place the custard in a piping bag fitted with a 0.5cm round nozzle. Pipe custard into each profiterole and set aside. 4. To assemble the trifle, place the cream and icing sugar in the bowl of an electric mixer and whisk until stiff peaks form. Spoon a layer of the cream into the base of a 4-litre-capacity glass dish. Top with a layer of profiteroles and drizzle with 2 tablespoons of maple whiskey syrup. Repeat the layering with remaining ingredients, finishing with the remaining cream and profiteroles. 5. To make the toffee nests, tape 2 wooden spoons, 10cm apart, onto a benchtop with the handles hanging over the side of the bench. Place a sheet of baking paper on the floor under the handles. Place the sugar and water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to medium and cook for a further 3 4 minutes or until the caramel is
light golden. Remove from the heat and allow the bubbles to subside. 6. Using a fork, quickly drizzle one-quarter of the caramel back and forth between the handles of the spoons to form thin strands. Once set, gather the strands and shape into a large nest. Place on a tray lined with non-stick baking paper and set aside. 7. Repeat with the remaining syrup to make 3 more nests. Arrange the nests on the trifle and drizzle with the remaining syrup to serve. Serves 10 12. + The profiteroles can be made up to one day ahead. Store them, unfilled, in an airtight container and fill with custard just before assembling the trifle. This trifle can be assembled 2 3 hours ahead just refrigerate until ready to serve. Make the toffee nests just before serving. find recipe by ingredients find recipe by meal join our newsletter Enter your email below for the latest news and special offers
Sugar Wafer Chocolate Mousse Pie Ingredients Mousse Crust 1½ cups chopped semi sweet chocolate ¼ salt 1 tsp vanilla 2¼ cups heavy cream, divided 32 Chocolate Sugar Wafer Cookies (about 8 oz) 2 Tbsp butter, melted Whipped topped Instructions Mousse 1. 1½ cups heavy cream 3 Tbsp powdered sugar Cocoa powder for dusting Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside. 2. In a small saucepan heat ¾ cup of heavy cream until it
starts steaming. Don t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it s cooled. DOn t forget about it, because you don t want it to get solid. Just cool, but still stirrable. 3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use. Crust 1. 2. 3. Grease a 9 springform pan with butter, set aside. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan. Cover and chill this until ready to fill. Assembly 1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust. Topping 1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.
Notes store airtight and chilled for up to 3 days Quick Lemon-Berry Trifle 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding 2-1/2 cups cold milk 2 cups thawed COOL WHIP Whipped Topping, divided 4 cups mixed fresh berries (blueberries, raspberries, sliced strawberries), divided 42 vanilla wafers Make It
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish. Arrange 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 of the pudding mixture and half each of the berries and remaining pudding mixture. Top with layers of remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries. Refrigerate 1 hour. Sago-crème caramel n Heerlike karamelnagereg wat met roomsagte sago gevul is Genoeg vir 8 Sago 250 ml sago 1 liter melk 2 vanieljepeule (kan vervang word met 5 ml vanieljegeursel) 1 kaneelstokkie (kan vervang word met 2,5 ml fyn kaneel) 100 g (110 ml) botter Crème Caramel 150 g (190 ml) suiker
80 ml water 120 ml melk 125 ml room 4 eiergele 2 eiers 5 ml vanieljegeursel 75 g (95 ml) suiker Week die sago vir 2 ure in melk. Krap sade uit vanieljepeule en voeg by sago, saam met kaneelstokkie en botter. Bring tot kookpunt en kook oor lae hitte tot sago sag en heeltemal deurskynend is. Verwyder van hitte en laat afkoel. Verwyder kaneelstokkie en maak seker al die stukkies is uit. Verhit oond tot 160 C. Maak nou die crème caramel Bring 150 g suiker en water in n middelslag-pot tot kookpunt en laat 8 10 minute vinnig kook tot goue karamel vorm. Spuit n broodpan van 15 x 10 cm met kleef-werende kossproei. Gooi warm karamel onderin broodpan en laat staan tot gestol. Bring melk en room in n skoon pot tot kookpunt. Klits eiergele, eiers, vanielje en 75 g suiker saam tot lig en romerig. Voeg warm melkmengsel by terwyl jy roer. Gooi hele mengsel deur n sif en meng met sagomengsel. Gooi in broodpan. Plaas broodpan in n oondbak en vul bak halfpad met warm water. Bedek broodpan met foelie en bak 50 60 minute of tot gestol soos jellie. Haal uit oond en sit in yskas om heeltemal af te koel. Keer versigtig uit en sit voor. Ek sal se: Bedien met idealmelk of vla of roomys
Tiramisu Cake The popular Italian dessert tiramisu is rich and decadent, and this cake version is perfect for any occasion whether you have the in-laws popping in for coffee or friends staying for dinner. Buying a packet cake mix will certainly make things a lot easier. Ingredients cake: 1 package moist, white cake mix 1 tsp instant coffee powder 1 tsp cocoa 1/4 cup coffee 1 tbsp coffee-flavoured liqueur Ingredients filling: 1 cup mascarpone cheese 1/2 cup icing sugar 2 tbsp coffee-flavoured liqueur Ingredients icing: 2 cups heavy cream 1/4 cup icing sugar 2 tbsp coffee-flavoured liqueur Decorate: 2 tbsp unsweetened cocoa powder 1 slab semisweet chocolate, shaved Method:
1.Preheat oven to 175 C. Grease and flour three 22cm pans. 2.Prepare the cake mix according to package directions. Divide the cake mixture into three equal parts. Stir instant coffee powder into one part and then pour each mixture into a cake pan. 3.Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4.In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside to be used later. 5.To make the filling: in a small bowl, using an electric mixer set on low speed, combine mascarpone, icing sugar and coffee-flavoured liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. 6.To make the icing: in a medium bowl, using an electric mixer set on medium-high speed, beat the cream, icing sugar and coffee-flavoured liqueur until stiff. Now, fold 1/2 cup of cream/icing mixture into the filling mixture. 7.To assemble the cake, place one plain cake layer on a serving plate. Using a thin skewer, poke holes in the cake about 2.5cm apart. Pour one third of the reserved coffee mixture over the cake and then spread with half of the filling mixture. Top with a coffee-flavoured cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. 8.Spread sides and top of cake with icing/cream mixture. 9.Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. 10.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Source: justeasyrecipes.com
Chocolate Éclair Cake 1 cup water 1/2 cup butter 1 cup flour 4 large eggs 1 (8 ounce) package cream cheese, softened 1 large box (5.1 ounces) vanilla instant pudding 3 cups milk 1 8 oz. container cool whip (you won t use the whole container) or one batch of homemade whipped cream chocolate syrup or homemade chocolate sauce Instructions: Preheat oven to 400. Lightly grease a 9 X13 glass baking pan. Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won t be able to get the mixture to stay up the sides so make sure to just lightly grease. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don t
want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don t touch or push bubbles down). Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.when the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream. OUT OF THIS WORLD DESSERT Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer 1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness) 1 cup whipped cream or Orley whip Vanilla pudding 1 package of instant vanilla pudding (5.1 oz or 144 g) 3 cups milk (use 2 cups if you want a firmer pudding) Chocolate Pudding 1 package of instant chocolate pudding (5.1 oz or 144 g) 3 cups milk (use 2 cups if you want a firmer pudding) Last layer 2 cups whipped cream or Orlay whip shaved chocolate Instructions Preheat oven to 180 C. Spray a 9 13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes. Prepare the vanilla pudding as per the instructions on the package. Prepare the chocolate pudding as per the instructions on the package. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate. Refrigerate for a couple hours so that it sets. Enjoy!