Apple Tomato Puddings
For four Pieces

Ingredients

I 4 dl tomato Juice
15 grams gelatin
2.1/2 dl Water
1 tablespoon Worcester sauce
1 teaspoon salt
Some pepper
1 Hand Apple
60 grams of lean ham to one piece, for garnish.
Some lettuce leaves.

Instructions

Let the gelatin soak 6 to 8 minutes in the water and loosen them on a soft fire, do not let them cook.

Pour into the tomato juice and stir well.

Put the Worcester sauce the pepper, and salt at and stir occasionally until the masses begin to stiffen.

Peel and drill the apples, cut them and also the ham into small cubes and scoop them evenly through the tomato juice.

Fill the shapes, the stuffing may no longer be bagged and let it solidify further.

Serving: Turn the puddings, to on a bed of washed well-dried lettuce leaves.

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Rhubarb custard flip Recipe
for 6 people

Ingredients

Vanilla layer:
1 tablespoon cornstarch
3 dl milk
30 a 60 grams of sugar
15 A 30 grams of vanilla sugar or extra sugar and vanilla essence
1 egg
1.1/2 dl stiffly whipped whipped cream

Rhubarb layer:
500 grams of rhubarb
60 a 90 gram sugar
3 teaspoons cornstarch or sago
3 tablespoons water

Top layer:
8 tablespoons red berries, blackberries or apple jelly or rosehip Syrup
1.1/2 dl stiffly whipped whipped cream

Instructions

Stir the cornstarch through the milk and cook it always stirring until it is bound.

Add sugar and vanilla sugar.

Take the pan from the heat, let the mixture cool slightly and add the whipped egg.

Heat the custard without letting it boil.

Let it cool, stir from time to time and then spatula the stiff whipped cream through it.

Cut the rhubarb into small pieces and cook them in ' Au Bain Marie ' with the sugar cooked.

Rub the rhubarb through a sieve or whisk them smoothly.

Stir the cornstarch through the water and mix them with the hot rhubarb sauce.

Boil it until it is smooth and tied and let it cool.

Mix the cornstarch with water, do this mixture with the jelly or syrup and the sugar in a pan and stir on soft heat until the jelly is tied and clear.

Let it cool down.

Pour the custard, rhubarb and jelly into high glasses.

Beat the cream stiff and put it on top.

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Yogurt Parfait for 6 persons

Ingredients

approx. 4.1/2 DLL skimmed yogurt
Approx. 450 grams mixed fresh or canned fruit,
Pears, strawberries peaches, etc.
Approx. 50 grams of sugar
For garnishing fresh strawberries

Instructions

Cut the fruits in equal pieces and do them with the yogurt in the bowl.

Mix fruits and yogurt gently. The pieces of fruit should not be stirred up, but must remain quite.

Add the sugar and pour the yogurt into high glasses.

Garnish with fresh strawberries.

Tip: Serve as cold as possible, yoghurt always tastes better when it is cooled through and through.

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Strawberry Trifle Dessert

Dessert for 4 persons

Ingredients

1 pack of Jelly pudding strawberries
½ Butter Cake
2 tablespoon liqueur, eg Cointreau or cassis liqueur
500 grams strawberries
1 banana
1 teaspoon lime juice
For the custard
200 ml milk
200 ml whipped cream
1 Vanilla stick cut up
And Marrow look like
4 egg yolks
1 tablespoon cornstarch sieved
30 grams sugar
For garnishing
20 grams almond Shavings
200 ml whipped cream
2 tablespoons sugar
Cling film

Instructions

For the custard, bring the milk and cream to the boil with
The vanilla bean and marrow.

Simmer for 5 minutes.
Whisk in a bowl the egg yolks with the cornstarch and sugar loose,
And pour the knock pens a trickle of the
Warm cream mixture.

Pour it back into the pan and at the lowest position.
Stir with a spatula on the bottom until the custard thickens.
Remove the vanilla pod and the custard over in a omgespoelde bowl.

Cover with foil and let cool completely.
Prepare the jelly pudding according to the recipe on the package with 500 ml water.
Allow to cool until the mixture is lobed.

Divide the cake over the bottom of a glass bowl and drip with liqueur.
Cut 1/3 of the strawberries into pieces, mix with a few drop of liqueur
And divide them over the jelly.

Slice the banana into slices and drizzle with lime juice.
Divide this over the strawberries.

Pour the custard over the fruit and shake with the scale to distribute everything.

Put covered in the refrigerator and allow to stiffen for 2 hours.
Roast the almond shavings in a dry,
Hot frying pan light brown.

Beat the whipped cream stiffly with the sugar and divide
This about the custard.
Sprinkle the trifle with the almond shavings.

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GINGERSNAP ICE CREAM

Ingredients

1½ cups heavy cream
1 cup whole milk
2 tablespoons minced peeled fresh ginger
3 large eggs, at room temperature
¾ cup granulated white sugar
½ teaspoon pure vanilla extract
⅔ cup crushed gingersnap cookies

TO START THE ICE CREAM

Instructions

1 • Mix the cream, milk, and ginger in a medium saucepan and set over medium heat until puffs of steam rise off its surface. Cover and set aside off the heat to steep for 30 minutes.

2 • Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids and return the cream mixture to the saucepan. Set it over medium-low heat and warm until small bubbles fizz around its inside perimeter.

3 • Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer at medium speed until thick and pale yellow, until wide ribbons slide off the turned-off beaters, about 4 minutes.

4 • Beat half the hot milk mixture into the egg mixture in a thin, steady stream until smooth; then beat this combined mixture into the remaining milk mixture into the pan. Stir in the vanilla extract. Set the pan over low heat and cook, stirring constantly, until the mixture thickly coats the back of a wooden spoon and the temperature registers 170°F, 4 to 7 minutes.

5 • Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 12 hours, covering once the custard is cold.

TO FREEZE IT


6 • Prepare an ice-cream machine. Stir the cold milk mixture again and freeze it in the machine according to the manufacturer’s instructions, until the ice cream can be mounded on a spoon but is still a tad soft.

7 • Add the gingersnap cookies and let the dasher stir them into the cold custard for the final turns, until a spoonful of the ice cream doesn’t immediately melt at the edges. Store in a sealed container in the freezer for up to 1 month.

 • To go all out, layer slices of the cake with ice-cream scoops and whipped cream in a trifle bowl.

TIP • While there’s plenty of preminced ginger at supermarkets, the best flavor will come from grating your own.

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Italian Tiramisu Dessert recipe

Ingredients

125 grams Mascarpone
1 Mug of strong coffee
25 grams extra Pure chocolate
2 tbsp granulated sugar
12 Long Fingers
3 tbsp port
Half tbsp cocoa powder
Pinch of salt

Instructions

Put 1 mug of strong coffee and let it cool.

Split the eggs above 2 separate bowls.

Beat the proteins stiff with a pinch of salt.
Add the sugar to the egg yolks and whisk frothy with the mixer.

Beat the mascarpone through to a uniform mixture.

Grate the chocolate and stir along with the port.

Fold the egg white gently through the egg yolk mixture, it should remain airy.
First 1/3, then the rest, until you see no white snowflakes anymore.

Break the long fingers each into 3 pieces, put them in a deep plate and drizzle with the coffee.

Grab 4 beautiful glasses of long fingers with a scoop of mascarpone sauce.

Cover everything with a layer of sauce.

Put at least 2 hours in the fridge to stiffen.

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Filipino-style sticky black rice pudding dessert
Serves 6–8

Ingredients

400 g (2 cups) black rice
3 fresh pandan leaves
500 ml (2 cups) coconut milk
80 g palm sugar, grated
3 tablespoons caster sugar coconut cream, to serve
mango or pawpaw cubes, to serve

instructions

Place the rice in a large glass or ceramic bowl and cover with water. Leave to soak for at least 8 hours, or preferably overnight.

Drain, then place in a saucepan with 1 litre water and slowly bring to the boil. Cook at a low boil, stirring frequently, for 20 minutes, or until tender. Drain.

Pull your fingers through the pandan leaves to shred them and then tie them in a knot. Pour the coconut milk into a large saucepan and heat until almost boiling.

Add the palm sugar, caster sugar and pandan leaves and stir until the sugars have dissolved.

Add the rice to the pan and cook, stirring, for 8 minutes without boiling. Turn off the heat, cover and leave for 15 minutes to absorb the flavours. Remove the pandan leaves.

Spoon into bowls and serve warm with coconut cream and fresh mango.
Note: Black rice and palm sugar are available from Asian speciality stores. If palm sugar is unavailable, use soft brown sugar.

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Chocolate rum mousse dessert
Serves 4

Ingredients

250 g good-quality dark chocolate, chopped
3 eggs
60 g (¼ cup) caster sugar
2 teaspoons dark rum
250 ml (1 cup) whipping cream whipped cream, extra, to serve
dark chocolate, extra, grated, to garnish

instructions

Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.

Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.

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Chocolate Banaancrumble Dessert
Voor 4 personen


Ingredients

4 ripe bananas
100 grams chocolate, milk or bittersweet (ca. 1.5 bar)
12 whole wheat biscuits
25 grams butter
25 grams (Reed) sugar
200 ml whipping cream (Melkan)


Instructions

1. remove the zest of the bananas and cut the bananas into slices

2. break the chocolate into pieces

3. put the pieces in a sturdy plastic bag and seal that well off

4. Chop the pieces of chocolate, for example with a rolling pin, until coarse crumbs

5. put the dissected chocolate in a bowl

6. Crumble the biscuits

7. divide the banana slices about 4 generous cups

8. Melt the butter in a small pan and stir the cake crumbs and sugar (cane) through it

9. put the Pan get away on a trivet

10. Heat the cream in a saucepan

11. Remove the pan from the heat and stir the chocolate through it

12. pour this mixture on the slices of banana

13. Scoop the butter-crumb cake-sugar mixture on top 

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Filipino Amaretto Chocolate Cream Cocktail
Glass: 240 ml luxury champagne coupe

Ingredients

30 ml Amaretto
30 ml Kahlúa
30 ml Chocolate Syrup
2 ships vanilla ice cream

instructions

Without ice blending and pour on ice.
Garnish with whipped cream from aerosol.

Note: Filipinos are crazy about ice cream and have this innovative recipe to one of their favorite desserts bombed

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