Caramelised Poached Pears

Serves 10

5 pears

80g brown sugar

60ml thickened cream

Poaching liquor:

1 litre water

500g sugar

2 cinnamon quills

2 cloves

Peel the pears and remove the cores. Bring all of the poaching liquor ingredients to the boil in a saucepan large enough to fit the pears. Poach the pears until tender and remove from liquor.

Add butter to a frypan. Add the brown sugar and let it start to caramelise. Add the pears, coat in caramel and thicken. Remove the pears and add some of the poaching liquor to the caramel. Add cream to finish the caramel off. Serve.

Flamin' Flambe Bananas

Serves 2

10g butter

2 bananas

20g sugar

20ml brandy

juice of 1/2 lemon

zest of 1/2 orange

100ml orange juice

Cut the bananas in half and then in half lengthways. 

Melt the butter in a pan and add the bananas and sugar. Caramelise banana then add the brandy. Tip slightly so alcohol ignites to flambe. Add the remaining ingredients.

Cook to a syrupy consistency. 

Beautiful served with Kahlua icecream.

 

Ganache

Serves 2

100ml cream

200g chocolate

Bring the cream to the boil and remove from heat. Add the grated chocolate and let it dissolve. Whisk through.

You can use ganache to top cakes. You can also use sour cream instead of cream for a more acidic flavour. Butter can be added for a creamier texture.

Kahlua Icecream

Serves 10

8 egg yolks

150g sugar

750ml milk

250ml cream

50ml Kahlua

Cream the egg yolks and sugar. Heat the milk and cream together - do not boil.

Pour a little of the milk mix into the egg yolks whilst whisking. Once you have done this to warm the egg yolks you can add the rest of the milk mix. Return the whole mix to the saucepan and heat until it thickens. Cool over ice. Add Kahlua.

Place in an ice-cream machine and churn. Serve in frosted glasses.

Beautiful Bavarois

Serves 6

50g sugar

2 egg yolks

250ml milk (heated)

2ml vanilla essence

3 gelatine leaves

250ml cream

To begin, make an anglaise by creaming the yolks with the sugar. Gradually stir in the heated milk then return the mixture to the saucepan and heat until it coats the back of a spoon.

Add the gelatine leaves. Cool over ice.

Just before the mixture gets to setting point, add the whipped cream. Pipe into oiled moulds or ramekins.

Once set, turn out and garnish with cream and fruit.

Delectable Honeycomb Semifreddo

Serves 8 (or 4 hungry people)

125g sugar

125ml milk

4 egg yolks

500ml cream (softly whipped)

1 batch of honeycomb (recipe to follow)

Simmer the sugar and milk for 2 minutes. Pour onto the egg yolks whilst whisking. Whisk until cool.

Fold in the softly whipped cream, then add the crushed honeycomb. Place into a terrine mould lined with glad wrap. Place in the freezer until set.

Honeycomb

250g sugar

250ml water

5g bicarbonate soda

Boil the sugar and water then whisk in the bicarb soda. Pour onto non stick paper to set.

Delicious liquid centred Belgian Chocolate Pudding

Serves 4

2 eggs

2 egg yolks

50g caster sugar

100g dark chocolate

100g butter (unsalted)

30g self raising flour

Garnish suggestion:

100ml Raspberry coulis

200ml ice cream

Whisk the eggs and egg yolks together with the sugar until light and fluffy. Over a pot of boiling water, melt the chocolate and butter in a bowl. Be careful the water does not touch the bowl with the chocolate and butter as it will seize (this step can be done in a microwave).

Whisk chocolate and butter together to combine, then fold through egg mixture. Sieve the flour over the chocolate mixture and fold through. Refrigerate 6 hours.

Spoon or pipe mix into well greased moulds or ramekins. Bake in a 200 degree oven (180 degree fan forced) for approx 12 minutes until the top is set.  

Spoon the coulis onto the plate. Turn the pudding out of the mould and serve with a scoop of good quality icecream on top.

Sticky Date Pudding

Serves 12

Pudding:

680g pitted dates

5g bicarb soda

120g butter

340g sugar

4 eggs

340g self raising flour

5ml vanilla essence

Sauce:

200g brown sugar

125ml cream

130g butter

2g vanilla paste

Pour 600ml water over the chopped dates in a saucepan and bring to the boil. Remove from the heat, add the bicarb soda and leave to stand.

Cream the butter and sugar together until white. Add the eggs while beating. Fold in the flour and date mixture with the vanilla.

Pour into a lined steaming pan or ramekins and place in an oven dish. Carefully pour enough water to height of halfway up ramekins or pan.

Cover with foil and cook in an oven at 190 degrees (no fan) until a skewer comes out clean.

Sauce

Combine the ingredients in a small saucepan. Bring to the boil, then reduce heat and simmer for 3 minutes. Pour a little sauce over the warm pudding and allow to soak in. Serve the remaining sauce with each portion.

Traditional Shortbread

Serves 10

125g butter

60g caster sugar

125g plain flour

60g rice flour

Gently cream butter and sugar until just combined. Add sifted plain and rice flour and mix into a firm dough. Divide into 2.

Roll out to the desired thickness.

Bake at 180 degrees for 10-15 minutes until a pale straw colour. Be careful not to overbake. Cool on trays.

Variations:

Add finely grated orange rind

Add finely chopped rosemary

Add coarsely chopped macadamia nuts

Add small chocolate chips

Dip half in melted chocolate

Ganache Truffles

Serves 10

150ml cream

300g chocolate grated

50g butter

20ml rum

Boil cream and remove from heat. Add grated chocolate and stir to combine.

When the mixture reaches room temperature, add the softened butter. Whip and add rum.

When mix begins to set, roll into balls and roll in flaked chocolate or cocoa.

(Cake crumbs can be added to make a denser ball)