Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cake, dessert, fresh, fruit, fruits, rum, sherry, sponge, trifle | No Comments »
Make the custard (according to our basic recipe or the manufacturer’s). In a food mixer, whip half of the cream with the 1/3 cup of sugar and half without it, until it forms peaks. Mix the non-sugared cream into the custard. Heat the 35g sugar with the water until dissolved and let it cool completely. Add the rum and sherry. Cut the sponge cakes into cubes and toss them in a bowl with the alcoholic syrup. Assemble the trifle: in one big glass (or 6 small ones), layer half of everything: jelly, cake cubes, fruits, custard+cream mixture and repeat it until you reach the top. Finish with the sweetened whipped cream and drizzle the sliced roasted almonds over it.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, blowtorch, custard, dessert, fresh, fruit, know your onion, know your onions, knowyouronion, knowyouronions, marsala, port, wine | No Comments »
In a bowl beat the sugar and egg yolks well. Place the bowl over a pan of boiling water and continue beating. Add the wine a bit at a time, while still beating. Keep beating until it thickens to a light custard consistency. Place the fruit on a plate and cover with the zabaglione. Do not cover completely, leave some of the fruit outside the cream. Burn slightly with a blowtorch and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: austria, baked, british, dessert, fruit, know your onion, know your onions, knowyouronion, knowyouronions, pastry, pears, strudel | No Comments »
Soak the sultanas in water (how much?) and pear liqueur for 20 minutes. Peel, core and slice the pears. Mix with the sugar, breadcrumbs, the drained sultanas and nutmeg. Open 1 sheet of pastry and brush with melted butter. Place another sheet over it and brush again. Repeat with one more sheet. Layer the pears in a line approximately 10 cm from the edge of the sheet. Fold the edge over the pears and then roll the pastry until closed. Transfer to a buttered tray, seam side down. Fold the ends down to seal the roll. Bake for 45 minutes, at 180C until lightly browned. Serve hot or warm with whipped cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: apples, carpaccio, coconut, dessert, french, fruit, know your onion, know your onions, knowyouronion, knowyouronions, pepper, pineapple, pink | No Comments »
In a pan, mix the sugar and water and heat it until the sugar dissolves. Let it boil for 5 minutes and leave it to cool. While it is cooling down, peel and core the pineapple. Then slice it very thinly lengthwise. When cool, add the lime juice, zest, ginger and rum to the syrup. Dip the pineapple slices in the syrup and leave for 12hs in the fridge. The next day, remove the pineapple from the syrup and lay the slices over some plates. In a dry, non-stick skillet, brown the coconut slightly. Drizzle the syrup over the carpaccio, and dust with the coconut and pink peppercorns. Serve with coconut ice cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berry, crumble, dessert, fruit, italian, know your onion, know your onions, knowyouronion, knowyouronions, raspberry, shortcrust | No Comments »
Butter an ovenproof dish and pre-heat the oven to maximum temperature. In a bowl, mix the flour, salt and sugar. Cut the butter in cubes and rub it into the flour mixture, until it resembles breadcrumbs. Sprinkle the caster sugar and ginger over the raspberries and toss them to coat. Fill the dish with the fruit and cover with the crumble. Bake until golden brown, approx. 30 min.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apples, cashews, dessert, exotic, fruit, know your onion, know your onions, knowyouronion, knowyouronions, lychees, mango, pineapple, salad, sesame, star, starfruit, thai | No Comments »
Fruit:Heat the sugar and water until the sugar dissolves. Cut the fruit into cubes, mix together and spoon into 4 glasses, pouring a little of the sugar syrup into each glass. Leave in the fridge until it’s time to serve.;Cashews:Heat the sugar and water until the sugar dissolves and boils. Add the cashews and sesame seeds. Start mixing with a spoon until the caramel starts to dry and coat the cashews. When cool, sprinkle over the fruit and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cake, dessert, fruit, know your onion, know your onions, knowyouronion, knowyouronions, plum, thai | No Comments »
Beat the butter and sugar until light and fluffy. Add the eggs, vanilla, almonds and flour and beat until just combined. Cut the plum round the stone and twist to separate both halves. Remove the stone. Put the two halves of each plum in individual ovenproof ramekins, as if building the whole plum again. Pour the batter around the plum and bake at 200C for 15 to 20 minutes, until golden.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: dessert, fruit, italian, know your onion, know your onions, knowyouronion, knowyouronions, pears, poached, red, vanilla, wine | No Comments »
Peel the pears, leaving the stem. Do not throw away the skins. Cut off a slice of the pears’ bottoms, so that they can stand upright. In a saucepan combine the wine, sugar, lemon zest, pear skins, pepper and vanilla pod, split lengthwise. Bring it to the boil, add the pears and reduce the heat. Let it simmer for 25 minutes. Leave it to cool and then refrigerate overnight. Drain over a saucepan and simmer the cooking wine to a simmer, until it reduces to a syrup. Leave to cool. Serve cold with ice cream or whipped cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berry, cake, cheese, cheesecake, cracker, cream, crust, dessert, french, fruit, know your onion, know your onions, knowyouronion, knowyouronions, raspberry | No Comments »
Put the crackers in a plastic bag and bash them with a rolling pin to reduce them to fine crumbs. Mix with the melted butter and press in the bottom of a 25cm spring-form tin. Refrigerate. Pour the water over the gelatine and leave to hydrate for 5 minutes. Whip the cream to soft peaks. Mix the raspberry purée with the sugar and cream cheese. Melt the gelatine over a hot water bath (without boiling the water in the pan) and mix it into the raspberry mixture. Gently fold in the cream, a little at a time. Pour the mixture over the biscuit base and leave it to set for 4 hs in the fridge.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: berries, berry, contemporary, cream, dessert, fruit, granita, know your onion, know your onions, knowyouronion, knowyouronions, ricota, ricotta, sorbet, strawberries, strawberry | No Comments »
Pre-freeze an aluminium tray. Mix the sugar and water and heat until the sugar dissolves. Add the strawberries, lemon and salt. Blend to a fine purée. Transfer to the pre-frozen tray and freeze. When completely frozen, blend again, return to tray and freeze again. To make the ricotta cream, pass the cheese through a fine sieve and mix with the remaining ingredients. When the granita is completely frozen, scrape it with a fork and serve it over the ricotta.
