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Strawberry Trifle

May 7, 2013 by Leave a Comment

This really is a trifle for that special occasion as it is ‘made from scratch’ and involves many steps, a recipe for the strawberry crisps, strawberry jelly and Pavesini biscuits is at the end the post.  Alternately, you could simply purchase a sponge cake, Swiss Roll or Lady Fingers, a pack of strawberry jelly crystals and custard from the deli – the recipe then is easy and quick.

Strawberry Sponge Roll (or Lady Fingers/Pavesini biscuits)
Strawberry jelly (recipe at end of post)
Trifle Custard
1 tbsp vanilla bean paste or natural vanilla extract
570 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)
Cream Topping
600 ml double cream – chilled
1 vanilla pod, split and seeds removed (or vanilla bean paste or vanilla extract)
2 tbsp unrefined icing sugar, sifted
Decoration
55 grams dark and milk chocolate curls
Strawberry crisps

Cream is easier to whip when chilled – place the bowl and whisk or beaters into the freezer for one hour before use, ensure the cream is well chilled.

Vanilla Custard

  1. Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
  6. Remember the custard continues to thicken while it cools.

Cream Topping

  1. Put the cream and vanilla seeds into a bowl and whip until thickened, sift in the icing sugar and continue whisking until it forms soft peaks.
  2. Cover with clingfilm and chill.

To assemble

  1. To finish the trifle, lay the sponge, 2.5cm thick slices, over the bottom of the dish.
  2. Drizzle over the jelly then chill until set.
  3. When set, pour in the cooled egg custard, cover with cling film (it must touch the custard to stop a skin forming), return to the fridge for an hour.
  4. Remove the cling film and make the cream topping, spread over the top, refrigerate until ready to serve, decorate with chocolate curls and strawberry crisps. (I like crushed original Cadbury´s flake).

Strawberry Crisps

115 grams large fresh strawberries

  1. Preheat the oven to 110ºC, 230ºF.
  2. Line a baking tray with silicone paper
  3. Slice the strawberries very thinly using a mandolin if possible.
  4. Blot with kitchen paper and then arrange on the tray.
  5. Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp, but not browned, this may take about another hour.
  6. Turn off the oven and leave the crisps to cool completely in the oven.

Strawberry Jelly

540 ml cold water
200 grams unrefined caster sugar
2 tbsp strawberry liqueur
460 grams fresh strawberries, rinse then remove the calyx
10 grams powdered gelatine
2 tbsp cold water

  1. Make a simple syrup by placing the sugar and water into a saucepan, bring to the boil then continue boiling for 5 minutes, leave to cool.
  2. Finely chop the berries, put into a large basin, pour over the sugar syrup, cover with a clean cloth and leave to infuse for half an hour.
  3. When cool, press through a fine sieve to remove the pulp and seeds, add the liqueur at this stage, discard the residue remaining in the sieve.
  4. Place the two tablespoons of cold water into a dish, sprinkle the powdered gelatine over the water then leave for 5 minutes without stirring.
  5. Warm one cup of the strawberry sugar syrup, add the gelatine and water, simmer very gently over a low heat until the gelatine has dissolved (do not allow it to boil), stir into the remainder of the syrup, pour into a mould or glass trifle dish and leave to set in the fridge. If using in a trifle, pour over the sponges and allow to set.

Pavesini Biscuits

150 grams plain white flour
30 grams cornflour
13 grams unrefined caster sugar
3 medium eggs – 160 grams of eggs, with shells (medium eggs are 53 to 63 grams each)
1 tsp pure vanilla extract or vanilla bean paste
Dusting – 20 grams sifted icing sugar

  1. Preheat oven to 180ºC, 355ºF or gas mark 4; line two baking trays with baking parchment
  2. Whisk the eggs and caster sugar until light and creamy, the mixture should leave a trail when the whisk is lifted out.
  3. Sift the flour and cornflour into the bowl, add the vanilla extract, then fold in using a metal spoon with sharp edges.
  4. Transfer the dough to an icing bag with a narrow plain nozzle.
  5. Pipe onto a baking tray lined with parchment, the Pavesini should be rather narrow and quite long.
  6. Chill for ten minutes then dust with sifted icing sugar.
  7. Bake for 5 minutes, reduce temperature to 150ºC (300ºF, gas mark 2) and cook until they begin to colour.
  8. Carefully transfer to a wire rack and allow to cool.
Filed Under: Baking, Christmas, Hob, Jelly, Trifle Tagged With: , , ,

Virtuous Bilberry Trifle

December 10, 2012 by Leave a Comment

It’s nearly Christmas, time for the humble alternative pudding to enjoy a come back.

Not sure why I canned this trifle “virtuous”, could be the fairly low fat custard, or the topping made with yoghurt and light mascarpone of maybe if it making the cake layer from scratch. You could make a cheat´s version – buy ready made custard and mix with the crème fraîche and vanilla. Buy a sponge or Madeira cake and top with lightly whipped cream or topping of choice.

Custard
2 level tbsp unrefined caster sugar
2 level tbsp cornflour, sifted
300 ml semi skimmed milk
2 large fresh egg yolks
1 vanilla bean – split lengthways
200 ml half-fat crème fraîche
Cake Layer
50 grams unrefined caster sugar
2 large fresh eggs
50 grams self-raising flour, sifted
25 grams dried bilberries or blueberries
3 tbsp Spanish pale cream sherry
Fruit Layer
2 tbsp unrefined caster sugar
1 lime – finely grated zest
1 tbsp cold water and 1 tbsp fresh lime juice
230 grams wild bilberries or cultivated blueberries (if using frozen, pop into a sieve over a pan, allow to thaw)
Topping
225 grams organic natural Greek yoghurt
255 grams light mascarpone
2 tsp unrefined icing sugar, sifted

Custard

  1. Put the sugar, cornflour and a little milk into a bowl, mix to make a runny paste, beat in the egg yolks.
  2. Pour remaining milk into a saucepan, add the vanilla bean and seeds, warm until bubbles appear on the surface; remove the vanilla pod.
  3. Using a balloon whisk, slowly pour into the paste, while stirring with a balloon whisk until smooth.
  4. Return to the rinsed out saucepan, warm gently until thickened – without boiling – about 3 minutes.
  5. Remove from the hob, stir in the crème fraîche until well blended.
  6. Pour into a heatproof bowl, cover the surface with clingfilm and leave to cool then chill until cold.

Sponge Cake

  1. Preheat oven to 180ºC, 355ºF, gas mark 4 and lightly oil a 20 cm round cake tin, line the base with a circle of greaseproof paper.
  2. Beat the eggs and sugar with an electric mixer until very thick and pale, and the beater leaves a trail on the surface when lifted out – about 5 minutes.
  3. Sift half the flour over the mixture and gently fold in with a large metal spoon, sieve the remaining flour over the mixture, add the bilberries, gently fold in.
  4. Pour into the prepared tin and shake gently so that it spreads evenly into the corners, bake for 25 minutes, or until well risen.
  5. Unmould and transfer the cake to a wire rack to cool; peel off the baking paper.

Fruit Layer

  1. Put the sugar, lime zest, juice and water into a saucepan, bring slowly to the boil while stirring until the sugar dissolves, leave to cook for about 2 minutes, or until syrupy.
  2. Add the berries, cook until they begin to burst and release their juices – remove and transfer to a bowl, cover and put to one side to cool; when cool chill until ready to assemble the trifle.

To assemble

  1. Cut the sponge into cubes, place into the bottom of a glass dish.
  2. Drizzle the sherry over the sponge, top with three quarters of the fruit.
  3. Pour the cooled custard over the top; cover with clingfilm and chill until ready to serve.

To serve

  1. Put the yoghurt, mascarpone and sugar into a bowl, beat until creamy and smooth then spoon over the custard, serve with remaining fruit.
Filed Under: Baking, Cakes, Christmas, Trifle Tagged With: , ,

Alternate Christmas Dessert Ice Cream with Chocolate Sauce

November 17, 2012 by Leave a Comment

Something a little bit different for family dinners around Christmas; nice, light and tasty, full of Christmas flavours.

1/3 cup golden sultanas – snipped in half
1/3 cup raisins – snipped in half
60 ml brandy or cognac
600 ml thick double cream – chill, whisk until medium stiff peaks form
397 gram tin condensed milk
200 grams Green and Blacks dark cooks chocolate – melted
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp mixed spice
85 grams natural glacé cherries – rinsed and thinly sliced
55 grams almond slivers – lightly toasted
Chocolate Sauce
250 ml thick double cream
100 grams Green and Blacks dark chocolate – chopped
Seeds from 1/2 vanilla pod

  1. Put the sultanas and raisins into a small bowl, pour over the brandy, cover with clingfilm and allow to stand overnight at room temperature.
  2. Put the cream, condensed milk and chocolate into a bowl, stir until blended, add the fruit including juices, spices, cherries and almond slivers, gently fold through the cream.
  3. Divide the mixture between Dariole moulds (depending on size, approximately 15) or use coffee cups, cover and freezer overnight, minimum eight hours.
  4. Put the cream, chocolate and vanilla seeds into a saucepan, warm gently over a low heat until the chocolate melts – while stirring continuously. Allow to cool a little.
  5. Turn out the pudding, serve with the sauce.

To unmould

  1. Carefully dip in hot water, unmould and place onto a tray – cover and return to the freezer until ready to serve.
Filed Under: Christmas, Desserts, Flavoured Cream Tagged With: , , ,

Chocolate and Hazelnut Roulade with Espresso Filling

November 8, 2012 by Leave a Comment

Roulade or Swiss Rolls are one of my favourite desserts, at any time of the years. The combination of chocolate and hazelnut is lovely especially so when combined with the espresso filling.

Filling
200 grams Green and Blacks dark espresso chocolate
100 grams Green and Blacks organic milk cooks chocolate, chopped
300 grams double cream
1 tsp vanilla bean paste or natural vanilla extract
2 tbsp icing sugar sifted with 2 tbsp Green and Blacks organic cocoa
Sponge
40 grams plain white flour
25 grams Green and Blacks organic cocoa powder
1/2 tsp sea salt – pound in a pestle and mortar until fine
Pinch baking powder
50 grams ground hazelnuts – hazelnuts lightly toasted, skinned and ground
4 large fresh eggs
75 grams golden caster sugar
To finish
2 tbsp cocoa sifted with 2 tsp unrefined icing sugar
Filling

  1. Put both types of chocolate into a heatproof bowl.
  2. Warm the cream over a medium-low heat, bring up to the boil then immediately pour over the chocolate.
  3. Leave for about 30 seconds for the chocolate to melt then add the vanilla, gently whisk until smooth.
  4. Cover and chill for four hours, when the sponge is cold, whisk until soft peaks form.
  5. Stop beating as soon as this stage is reached as over mixing may cause the mixture to separate.

Roulade

  1. Preheat oven to 190ºC, 375ºF, gas mark 5.
  2. Line the base and sides of a 30 cm by 40 cm Swiss roll tin with a sheet baking parchment; brush the parchment with melted butter.
  3. Sift the flour, cocoa, sea salt and baking powder into a bowl, add the ground hazelnuts, stir with a whisk to blend.
  4. Put the eggs and sugar into a mixer bowl, beat until the mixture is pale, thick and trebled in volume – the beaters should leave a ribbon trail when lifted out.
  5. Add the dry ingredients, fold in carefully using a large metal spoon.
  6. Spoon into the prepared tin and gently spread out, taking care not to knock out any air.
  7. Bake for approx. 10 to 12 minutes, or until firm to the touch.
  8. While the sponge is baking, lay a clean tea towel onto a work surface, lightly dust with the sifted cocoa and icing sugar.
  9. Quickly – but carefully, protecting your hands – turn the sponge out onto the tea towel, carefully peel off the baking parchment, roll up the sponge (with the tea towel inside the roll), transfer to a wire rack and leave until cold.

To finish

  1. When the sponge is cold, unroll and spread with the filling, leaving a 2 cm border.
  2. Using the tea towel as a guide, roll the sponge back up and away from you as tightly as possible; place seam side down onto a serving platter.
  3. Before serving, lightly dust with sifted icing sugar and cocoa, approx. 2 tablespoons of each.
Filed Under: Baking, Cakes, Christmas, Easter, Mother´s Day, New year, Valentine´s Day Tagged With: ,

Blood Orange Crêpes Suzette

November 5, 2012 by Leave a Comment

At Christmas, I like this dish made with Mandarin oranges, but usually use 4 of these sometimes more to get 160 ml of juice as sometimes they are small

225 grams unsalted butter, at room temperature
2 large blood oranges, finely grated zest
160 ml blood orange juice
110 grams unrefined (golden) caster sugar
60 ml Grand Marnier
3 tbsp (45 ml) Cognac or Brandy

  1. Put the butter and orange zest into a frying pan set over a medium heat, add the orange juice and sugar, while whisking until the sugar has dissolved and the sauce is bubbling
  2. If you are not going to flambé the pancakes, stir in the Grand Marnier and Cognac at this point and simmer gently for one minute
  3. Arrange the crêpes in a serving dish, folded into quarters, pour the sauce over the pancakes
  4. To flambé – heat the Grand Marnier and Cognac in a separate pan, ignite then pour the flaming liqueur over the crepes
  5. Serve immediately while still alight
Filed Under: Christmas, Crêpes and Pancakes, Valentine´s Day Tagged With: , ,

Banana Cream Pie with Vanilla Shortbread Crust

November 2, 2012 by Leave a Comment

Like many of my pie recipes, I use a shortbread crust in this recipe, in this case vanilla flavoured. This recipe is simple and easy to make. Depending on the filling, I usually melt 65 to 85 grams of dark milk chocolate (depending on the size of the pastry crust), then pour into the pastry shell, working quickly this is then brushed over the base and sides. Pop the pie crust into the fridge for about 10 minutes to set and harden. If you prefer a traditional shortcrust pastry shell, try this recipe.

The filling for this pie is a Crème Patisserie, a creamy, thick and rich custard made with milk, eggs, vanilla, sugar and cornflour cooked on the hob. It is essential to stir this custard constantly to help prevent curdling; if this happens simply strain to remove the lumps. Once the custard is ready, cover immediately with clingfilm to prevent a skin forming. Before using, warm a little and whisk to remove any lumps. Rather than use clingfilm, I usually replace a little of the caster sugar with icing sugar, sifting this over the custard; when ready to use simply whisk the sugar into the custard while warming a little.

To assemble, remove the ends and peel from the bananas, slice on the diagonal then whisk the chilled cream (chill a metal or glass bowl and whisk or beater in the freezer before whisking the cream).

Shortbread Crust
150 grams plain white flour
30 grams cornflour
60 grams unrefined caster sugar
Pinch fine sea salt
120 grams softened butter
1/2 vanilla pod – split lengthways, seeds scraped out
65 grams Green and Blacks dark milk chocolate – melted
Pastry Cream
350 ml Jersey (or breakfast milk, alternately use half milk and half cream)
1/2 vanilla bean – split lengthwise (or 1 tap natural vanilla extract or vanilla bean paste)
4 large fresh egg yolks
50 grams golden caster sugar
40 grams cornflour – sifted
1 tablespoon aged dark rum
3 large bananas – trim ends, peel, slice on diagonal (bananas should be firm, skin yellow, i.e. not over ripe)
Whipped Cream
300 ml chilled double cream
25 grams unrefined icing sugar, sifted
1/4 teaspoon natural vanilla extract

Method

  1. Brush a 23 cm loose bottomed tart tin with melted butter.
  2. Sift the flours, sugar and salt into a large baking bowl, mix the cold butter and vanilla seeds, add to the dry ingredients and rub in using fingertips only until the dough starts to come together.
  3. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the sides of the tin.
  4. Smooth out using the back of a dessert spoon and pierce the base with the tines of a fork; cover with clingfilm, chill in the fridge for 30 minutes.
  5. Meanwhile, preheat the oven to 150ºC, 300ºF, gas mark 2
  6. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  7. Remove from oven, put onto a cooling rack and leave until completely cool.
  8. When the pie is cold, melt the chocolate by your preferred method, pour the melted chocolate into the case – while tilting to encourage it to spread then quickly – using a soft pastry brush – brush over the base and up the sides. Pop into the fridge for ten minutes to set.

Pastry Cream

  1. Pour the milk (or milk and cream) into a saucepan, add the vanilla bean and seeds, warm over a low heat until the liquid is just hot enough to steam – leave to infuse for 5 minutes, remove the vanilla bean and taken off the hob.
  2. While the milk is warming, whisk the eggs and caster sugar in a large mixing bowl until a pale blonde colour and completely smooth, sift in the cornflour, whisk until completely smooth.
  3. Slowly add half of the liquid to the eggs, while whisking constantly.
  4. Return the egg mixture to the saucepan, continually stirring, place onto the lowest heat setting and cook for one to two minutes, or until the custard reaches 170ºF on a digital thermometer – it should be thick (optional, stir in the rum).
  5. Remove from the heat, cover with clingfilm (this must touch the surface of the custard) and cool to room temperature – when ready to fill whisk the sugar into the pastry cream.

Topping

  1. Put the whisk or beater and metal or glass bowl into the freezer, leave for approx. 15 minutes.
  2. Pour the cream into the bowl with the vanilla extract, sift in the sugar while whisking until medium stiff peaks form.

To Assemble

  1. Spoon the pastry cream into the crust, spread evenly over the base then top with the freshly prepared bananas, spread the whipped cream over the bananas, ensure they are fully covered to stop them browning.
  2. Chill until ready to serve then grade a little dark chocolate over the cream or lightly dust with sifted cocoa.
Filed Under: Baking, Christmas, Pies and Tarts Tagged With: , , , , ,

Christmas Mincemeat Roly Poly

October 21, 2012 by Leave a Comment

Most of our family love roly poly puddings, served with fresh custard, whether made with eggs or custard powder. This one is a simple pudding for those who do not have the time or inclination to make a traditional Christmas pudding.

Try using a Mermaid pudding sleeve for this recipe, suitable only for steaming only. We use ours for steamed roly poly using suet crust pastry and a variety of fillings from mincemeat, recipe below to jams and marmalade but this pudding sleeve can also be used for savoury roly poly puddings.

Suet Pastry
200 grams self raising flour
2 tbsp unrefined icing sugar, sifted
1/2 level tsp baking powder
Pinch fine salt
100 grams shredded suet
2 tbsp chilled orange juice
About 4 tbsp cold water
Filling
Approx. one third to one half jar of mincemeat (or simply amount to taste)

Pastry

  1. Sift the flour, sugar, baking powder and salt into the mixing bowl
  2. Stir in the suet, add the orange juice and sufficient cold water to make pliable dough
  3. Turn out onto a floured work surface and knead lightly.

To finish

  1. Roll the pastry on a lightly floured work surface to a 20 cm by 30 cm rectangle.
  2. Spread the filling over the pastry (amount to taste) leaving a small border (approx. 1.5 cm) at both long ends and one short end.
  3. Fold these borders over the filling, with the short end without a border nearest to you, roll up, lightly crimp the seam, turn over and place seam side down in the steamer, press down light at both ends.
  4. Place into the prepared pudding sleeve, close and put into a steamer – steam for 1 hour 30 minutes.
  5. Serve with fresh egg custard.
  6. If steaming in a saucepan, place a trivet in the bottom, add about 3 cm of boiling water and quarter of a lemon (to stop the pan from staining), add the pudding sleeve, cover and simmer for 1 hour 30 minutes – checking water level occasionally and topping up with boiling water when necessary. For ease of removal I would suggest tying a piece of string at each end of the pudding sleeve, forming a loop in between.
Filed Under: Christmas, Puddings, Steaming Tagged With: ,

Mandarin Trifle with Crystallised Zest

September 19, 2012 by Leave a Comment

Trifle is one of my favourite desserts especially when made from scratch rather than using ready made – as with all trifle, this is much better when chilled overnight in the refrigerator then decorated with your chosen decoration just before serving.

If you do not want to make the custard, just buy some from the deli counter at your local supermarket – the quality is usually very good.

If opting for the crystallized citrus zest, try dipping half in a little melted chocolate, allow the chocolate to set, then place the strips onto the trifle just before serving.

Crystallized Orange Peel
2 medium sized mandarins or oranges
100 grams caster sugar
100 ml water
Custard
600 ml double cream
600 ml full fat milk
1 vanilla pod – split lengthways, seeds scraped out
10 large fresh egg yolks – cover yolks with clingfilm while coming to room temperature
225 grams unrefined caster sugar
1 tbsp cornflour, sifted
Fruit
5 mandarin oranges – peeled and segmented, juice reserved
55 ml orange liqueur (or amount to taste)
170 grams Ladyfingers (cubed Madeira, butter cake or orange flavoured Swiss Roll)
Topping
200 ml double cream
55 grams Green and Blacks dark milk chocolate, finely grated
or 55 grams lightly toasted flaked almonds

Crystallized Orange Peel

  1. Pare the peel from both oranges, cut into thin strips.
  2. Pour the water into a pan, stir in the sugar while warming over a low heat, bring to the boil while continuing to stir.
  3. Add one third of the peel, cook for approx. 3 to 4 minutes then remove and roll in caster sugar, place onto greaseproof paper in a single layer.
  4. Repeat step 3 twice more then leave to dry overnight.

Preparation

  1. Segment the mandarins, placing the segments into a sieve set over a bowl, pour the juice into a small saucepan, reduce until syrupy and thickened; stir in the orange liqueur, allow to cool then add the orange segments – cover and chill until ready to assemble the trifle.

Custard

  1. Pour the cream and milk into a large saucepan, add the vanilla pod and seeds then slowly bring just up to the boil.
  2. Take off the heat, remove the vanilla pod.
  3. Put the egg yolks and caster sugar into a clean bowl, sift in the cornflour then whisk until pale and creamy.
  4. Slowly and gradually pour in the hot milk and cream while whisking constantly – the mixture should be smooth and well blended.
  5. Return to a clean saucepan, cook over a low heat – stirring constantly – until the mixture thickens sufficient to coat the back of a wooden spoon.
  6. Remove the pan from the hob, transfer the custard to a clean bowl then cover the surface with clingfilm to prevent a skin from forming – allow to cool for 30 minutes.

Layers

  1. Arrange one third of the sponge fingers in the bottom of a glass trifle dish.
  2. Spoon one third of the segments and juices over the trifle sponges – or just enough to moisten.
  3. Top with one third of the custard.
  4. Repeat these layers twice more.
  5. Whisk the cream (and sugar if using) until soft peaks form, spoon over the custard.
  6. Grate a little orange flavoured chocolate over the cream just before serving.
  7. Alternately, scatter a few lightly toasted almond slivers over the cream (approx. 55 grams), or decorate with crystallized orange peel.
Filed Under: Christmas, Crystallized Citrus Peel, New year, Trifle, Unbaked Tagged With: , , ,

Chocolate and Coffee Ice Cream Pie (aka Mississippi Mud Pie)

September 2, 2012 by 1 Comment

I love ice cream pies, especially ones made in the home. This is my take on an ice cream Mississippi Mud Pie – which are quintessentially American.

You could replace the coffee ice cream with vanilla – or any other flavour that goes well with chocolate; this is my favourite flavour combination of the moment.

While I have used a chocolate pastry base, you would try a baked shortbread base or traditional biscuit base made with the biscuits of your choice – in Spain, we use the thick round Maria biscuits as they do not detract from the flavour of the filling and topping.

Filling

500 ml tub good quality chocolate ice cream (or vanilla if preferred)
500 ml tub good quality coffee ice cream (if preferred, try chocolate mint chip, good quality)
55 grams toasted hazelnut (or almond) slivers
55 grams coarsely grated G&B white chocolate, or Hotel Chocolat white chocolate drops
Chocolate Crust
85 grams unsalted butter
170 grams plain white flour
30 grams Green and Blacks organic cocoa powder
Pinch sea salt
85 grams grams light muscovado sugar
Topping
75 grams Green and Blacks dark cooks chocolate, 72% – chopped
75 grams Green and Blacks milk cooks chocolate – chopped
145 ml crème fraîche
3 tbsp golden syrup
1.5 tsp vanilla bean paste
*150 to 160 grams icing sugar
*Try replacing icing sugar with free flowing Demerara sugar, blitz until similar to icing sugar, sift before use.

Preparation

  1. Place a circle of baking parchment (approx. 24 cm in diameter) over the base of a 20 cm spring form tin, fit the spring form sides. The tin should be large enough to hold one litre of ice cream and the chocolate sauce.

Sauce

  1. Put both types of chopped chocolate into a small saucepan, add the crème fraîche and golden syrup then warm over a gentle heat, while stirring occasionally, until the chocolate has melted.
  2. Stir in the vanilla bean paste or seeds from one vanilla pod and the sifted sugar.
  3. Allow to cool.

Base

  1. Preheat oven to 190ºC, 374ºF or gas mark 5.
  2. Sift the flour. cocoa and salt into a large baking bowl.
  3. While dipping the chilled butter in flour, grate over the dry ingredients and toss to coat in the dry ingredients.
  4. Rub in until the mixture resembles breadcrumbs then stir in the sugar.
  5. Tip into the prepared tin, pressing down into the base and up the sides.
  6. Blind bake for approx. eight minutes; remove the paper and beans, return to the oven until just set, approx. two minutes more; allow to cool in the tin.

To assemble

  1. Spread half of the sauce evenly over the base.
  2. Cut the chocolate ice cream into slices, light press over the sauce, filling any gaps with remaining ice cream..
  3. Cover with clingfilm and return to the freezer until firm, minimum one hour.
  4. Scatter the hazelnut slivers and coarsely grated white chocolate or white chocolate drops over the chocolate ice cream.
  5. Repeat step 10 using the coffee ice cream; cover with clingfilm and chill for a minimum of one hour or until firm.
  6. Spread remaining sauce over the top, freeze until firm after covering with clingfilm.
  7. Take out of the freezer one hour before serving – remove the spring form sides and loosen the edge using a thin bladed knife; slide the dessert off the lining paper onto a serving plate.
  8. Place into the fridge and leave to soften.
  9. When ready to serve, cut into slices and serve with lightly whipped chilled double cream.
Filed Under: Christmas, Mother´s Day, Pies and Tarts, Valentine´s Day Tagged With: , , , , , ,

Philadelphia Original Cheesecake with Shortbread Crust

June 10, 2012 by Leave a Comment

While the recipe was originally made with a shortbread crust, you can use your own crust if preferred or try a biscuit base using both digestives and shortbreads along with almond or hazelnuts with an optional ingredient of vanilla bean paste.

Shortbread Base
150 grams plain white flour
30 grams cornflour
120 grams softened butter
60 grams unrefined caster sugar
Filling
250 grams Philadelphia original
60 ml fresh lemon juice, strained
40 ml fresh orange juice, strained
25 ml fresh lime juice, strained
1 tin (397 grams) condensed milk
1 medium sized orange – finely grated zest
To serve
100 grams fresh raspberries
80 grams fresh ripe strawberries
50 grams fresh blueberries or bilberries
1/2 fresh lime (or lemon)
25 grams unrefined icing sugar, sifted

Shortbread Crust

  1. 19 cm diameter springform cake tin – place a 23 cm round piece of baking parchment over the spring form base, fit the sides.
  2. Preheat oven – 150ºC, 300ºF, gas mark 2.
  3. Cream butter and sugar until pale and creamy.
  4. Sift the flour and cornflour over the creamed mixture, mix well.
  5. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the side.
  6. Smooth out using the back of a dessert spoon, pierce the base with the tines of a fork.
  7. Cover with clingfilm, chill in the fridge for 30 minutes.
  8. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  9. Transfer the tin to a cooling rack and leave until completely cool before filling.

Filling

  1. Put the Philadelphia and condensed milk into a large bowl, whisk until smooth and blended then stir in the citrus juice and zest.
  2. Transfer to the base, cover with clingfilm, chill for approx. three hours minimum, or preferably overnight.
  3. Put half of all the berries into a blender with a squeeze of fresh lime juice and the icing sugar, process to a purée.
  4. Press through a fine sieve using the back of a small ladle to remove any pips; transfer to a bowl, cover with clingfilm and chill until ready to serve.
  5. Chill remaining berries.
  6. When ready to serve, remove the springform side, slide the cheesecake off the baking parchment onto a dessert plate.
  7. Serve with the fruit purée and fresh berries.
Filed Under: Cheescake, Christmas, Easter, Mother´s Day, Shortbread Crust, Unbaked Tagged With: , , , , , ,
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