Tag: desserts

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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
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http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Meringues with blackberries,raspberries,strawberries @bordbia #foodaware

meringues_with_summer_fruits2

Serves 10

Ingredients

  • 8 egg whites
  • 500g caster sugar
  • 1 teasp. white wine vinegar
  • 1 teasp. vanilla extract.

Summer Fruits & Cream Filling

Summer Fruits

  • 400g strawberries
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 250g caster sugar
  • Juice of 1 lemon

Cream Filling

  • 500g mascarpone cheese
  • 250g Compsey Greek-style yoghurt
  • Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

To serve

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

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Flahavan’s Oaty White Chocolate Cheesecake Tart☘️ #homemade

This dessert is oat of this world!

Serves 10|Takes 60 minutes

INGREDIENTS:

For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey

For the cheesecake topping
1 & 1/3 cups of good quality white chocolate, broken into pieces
1 & 1/4 cups of sour cream
1 cup of cream cheese
1 tbsp lemon juice

To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes

METHOD:

Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.

Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.

Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).

When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.

In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.

Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.

To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy

.

http://www.flahavans.com

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Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

  • 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
  • 2 cups(8oz) large strawberries, hulled and quartered
  • 1 ½ cups (10oz) caster sugar
  • 1 piece stem ginger in syrup, drained and finely chopped (optional)
  • 1 cup (6oz) plain flour
  • 1 tsp baking powder
  • 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • warm custard, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding