Delicious Desserts Cookbook - Preview

© Dalton Corporation 2002 - 2015 L Delicious Desserts 2


Welcome to the Delicious Desserts Cookbook

is a unique cooking school that teaches people with all levels of cooking skill how to select, prepare and present quick, easy nutritious meals for themselves, their flatmates, friends and families.

our down to earth, practical approach to cooking instruction and culinary skill development.

The cookbooks also allow those who have been to our classes to expand thier range of dishes that they can show off at home at dinner parties, spend time exploring cooking with the kids or simply keep the family fed with some new day to day dishes.

This cookbook is designed to give you a practical, down to earth guide in the preparation, cooking and presentation of meals cooked in the home kitchen.

By introducing you to the practical theories of cooking, we expect that this is a book that you can enjoy for a lifetime.

The recipes provided develop the skills necessary to provide good food, inexpensively, with a minimum of effort.

Importantly, you are also shown many of the short cuts that professional chefs use to produce great results quickly a bonus for people on the go.

This cookbook is much more than the current recipes from the Delicious Dessert Cooking class. Non-current extra recipes include Vattalappan, Coconut and Lychee Tapioca with Fresh Tropical Fruit, Chocolate Sponge Souffle Cakes, Lemon Sorbet, Peaches Poached in Dessert Wine and lots more that are only available in the cookbooks!

There is an international influence in the range of recipes, which includes dishes from France, Italy, Thailand, Iran, the UK and Sri Lanka.

The recipes are (mostly) organized alphabetically, and where a word is in italics, it usually means that there is a definition for your reference in the Glossary at the back.

Also included are a Weight ConversionTable from Metric to Imperial, and a Temperature Conversion Table.

Other books in the series include:

Authentic Asian

BBQ Whisperers

Easy European

Kids Cook

Meat Game and Poultry

Sensational Seafood

Versatile Vegetarian

More info about who we are and what we do can be found on our website: www.letscook.com.au

http://www.letscook.com.au/


Contents

........................................................................................................................... 3

Contents ............................................................................................................................................................................................................................................. 4

Apple and Pear Galette with Vanilla Ice Cream ....................................................................................................................................................... 6

Baked Cheesecake with Flamed Blueberries............................................................................................................................................................. 8

Baked Rice Pudding with Cinnamon and Rhubarb ........................................................................................................................................... 10

Banana Soufflé ............................................................................................................................................................................................................................. 13

Cardamom-Infused Semolina Halva Pudding with Flaked Almonds and Raisins ........................................................................ 14

Chocolate and Raspberry Brownies ............................................................................................................................................................................. 15

Chocolate Ravioli with Honey Mascarpone ............................................................................................................................................................ 17

Fresh Chocolate Pasta Recipe ........................................................................................................................................................................................... 18

Chocolate Ravioli with Honey Mascarpone continued ................................................................................................................................. 19

Chocolate Tart with Raspberries and Fresh Cream ........................................................................................................................................... 20

Chocolate Soufflé Cakes ....................................................................................................................................................................................................... 23

Coconut and Lychee Tapioca ........................................................................................................................................................................................... 25

Crème Caramel ........................................................................................................................................................................................................................... 27

Dark Ale and Strawberry Mousse ................................................................................................................................................................................... 29

Dark Chocolate Mousse with Stewed Cherries and Fresh Cream ........................................................................................................... 30

Drunken Strawberries Flambé with Vanilla Cream ............................................................................................................................................ 34

Fresh Fruit Salad ......................................................................................................................................................................................................................... 35

Fruit and Nut Clusters with White Chocolate and Toasted Shredded Coconut ........................................................................... 38

Lemon and Lime Tart with Clotted Cream .............................................................................................................................................................. 39

Lemon Sorbet .............................................................................................................................................................................................................................. 42

Lemon Tart with Passionfruit Sauce and Double Cream ............................................................................................................................... 43

Panna Cotta with Caramelised Apple and Cinnamon .................................................................................................................................... 46

Panna Cotta with Strawberry Coulis ............................................................................................................................................................................ 49

Peaches Poached in Dessert Wine with Ice Cream ........................................................................................................................................... 52

Pears Poached in Dessert Wine with Ice Cream .................................................................................................................................................. 53

Raspberry and Chocolate Ripple with Mint ............................................................................................................................................................ 55

Raspberry Soufflé ....................................................................................................................................................................................................................... 57

Sautéed Nectarines in Olive Oil Caramel .................................................................................................................................................................. 60

Sensational Cheese Platter.................................................................................................................................................................................................. 62

Sticky White Rice with Mangoes and Coconut Sauce ..................................................................................................................................... 64


Strawberries Poached in Dessert Wine coated with Chocolate Fondue and Orange Syrup ............................................... 65

Strawberry Zabaglione .......................................................................................................................................................................................................... 68

Tiramisu ............................................................................................................................................................................................................................................ 70

Vanilla Custard Profiteroles with Warm Butterscotch Sauce ....................................................................................................................... 71

Vattalappan ................................................................................................................................................................................................................................... 75

Glossary of Terms....................................................................................................................................................................................................................... 76

Weight Conversion Table .................................................................................................................................................................................................... 78

Temperature Conversion Table ....................................................................................................................................................................................... 79


Apple and Pear Galette with Vanilla Ice Cream

INGREDIENTS SERVES 4 25cm x25cm puff pastry sheets x 4

1 large granny smith apple

1 large packham pear

2 stalks mint

2 tablespoons butter

2 tablespoons brown sugar

1 tablespoons vanilla essence

honey to serve

vanilla ice cream to serve

EQUIPMENT

Corer

Small Saucepan

2 x Mixing Bowls

Chopping Board

Small Piece Of Baking Paper

Roasting Tray

Pastry Brush

METHOD

1. Preheat the oven to 180C

2. Thoroughly wash hands with soap, rinse and dry completely

3. Melt butter on low heat

4. De-core and slice the apples and pears

5. Marinate in the vanilla and a little of the sugar and butter

6. Cut 4 circles from the puff pastry

7. Place on a lightly buttered pastry tray

8. Place the apples and pears over lapping on the pastry

9. Brush with the remaining melted butter and sprinkle with remaining sugar

10. Bake for 20 -25 minutes until the pastry is golden

(this will vary from oven to oven, so keep an eye on them)

11. To serve drizzle with a little honey and ice cream on the top or on the side

12. Garnish with mint stalks


Apple and Pear Galette with Vanilla Ice Cream


Baked Cheesecake with Flamed Blueberries

INGREDIENTS MAKES CAKE THAT SERVES UP TO 12

Biscuit Base

100g butter

Cheesecake Filling

675g cream cheese or Neufchatel cheese

300ml cream

2 eggs

2 lemons

5ml vanilla extract

3 tablespoons cornflour

225g caster sugar

butter or veg oil to grease cake tin

Flamed Blueberries

1 punnet blueberries or 1 pkt (300g) frozen blueberries if not in season

¼ cup (60g) icing sugar

2 tablespoons Grand Marnier

EQUIPMENT

Mixing Bowl

Frypan

Fire Starter / Match

Whisk

Zester

Spatula

Wooden Spoon

23cm Spring Release Cake Tin

Food Processor / Blender


Baked Cheesecake with Flamed Blueberries continued

METHOD

Biscuit Base Ingredients


2. Blend ingredients in blender such as the Braun Multiquick

3. Grease spring release cake tin with butter

4. Pour mix from blender into greased cake tin

5. Press down to form base

Cheesecake Filling Ingredients

1. Pre-heat oven to 120°C

2. Bring cream cheese out of fridge so it will be at room temperature when you need it

3. Take sticker off the lemon and zest. The zest contains essential oils that have heaps of flavour and

skin underneath off as well, as this tends to be quite bitter

as will spoil the flavour. A zester is a specialized tool that makes this task easy

4. Mix cream cheese, eggs, cornflour, vanilla extract, lemon zest and caster sugar (not cream yet) together in

bowl with wooden spoon to form a smooth texture

5. fold into mix

6. Pour mix into the cake tin on top of biscuit base

7. Bake for about 15 20 minutes (NB: this will vary from oven to oven, so check occasionally and use oven

timer to remind yourself!)

Flamed Blueberries

1. Put frypan on high heat

2. Add blueberries and sugar, reduce heat to medium

3. Simmer until sugar dissolves

4. Add Grand Marnier and light with a match or fire starter Warning: Can flare up, so stand back a bit

5. You will see a blue flame appear, cook until flame ceases

6. Allow to cool

7. Serve blueberries draped over cheesecake


Baked Rice Pudding with Cinnamon and Rhubarb

INGREDIENTS SERVES 6 500g rhubarb

1/3 cup sultanas

40g unsalted butter

2 ½ cups milk

2 x 65g eggs

2 sticks cinnamon

1 x whole nutmeg, or 10g grated nutmeg

2 tablespoons medium grain rice

1 cup caster sugar for pudding

¼ cup caster sugar for rhubarb

½ cap vanilla essence

¼ cup water

EQUIPMENT

1 Litre Ovenproof Dish

1x Small Saucepan

Whisk

Mixing Bowl

Wooden Spoon

Large Baking Dish

Microplane For Nutmeg

Chopping Board

Deep Pot (Stockpot)

Dessert Plates

Dessert Spoons

Serving Spatula


Baked Rice Pudding with Cinnamon and Rhubarb


Baked Rice Pudding with Cinnamon and Rhubarb continued

METHOD

Rice Pudding

1. Thoroughly wash hands with soap, rinse and dry them completely

2. Bring a saucepan of water to the boil and add the rice

3. Cook rice uncovered for 10 minutes, stirring occassionally, then drain

4. Pre-heat oven to 180°C

5.

6. Beat eggs and 1 cup of sugar with vanilla in a bowl

7. Add rice, sultanas and milk and mix well

8. Pour mix into the greased ovenproof dish

9. Sit the 1ltr ovenproof dish in a larger baking dish which has been half filled with water

10. Grate a little nutmeg on top, and place baking dish in oven to create a au bain marie

11. Bake for about 45 minutes, or until pudding has set

Rhubarb

1. In a deep pot add water, sugar and cinnamon

2. Bring to boil to dissolve ¼ cup sugar

3. Wash and trim rhubarb into 4cm lengths

4. Add to liquid, cover and simmer until soft

5. This should take about 10 minutes

6. Allow to cool and serve with rice pudding


Banana Soufflé

INGREDIENTS SERVES 2

1 ripe banana

1 egg yolk

60 ml egg whites (about 1.5 eggs)

melted butter or canola oil spray for ramekins

30g sugar for bananas

2 tablespoonscaster sugar for meringue

icing sugar

EQUIPMENT

Fork

Whisk

Rubber Spatula

Tablespoon

Fine Mesh Strainer

Medium Stainless Steel Mixing Bowl

Large Stainless Steel Mixing Bowl

Individual Souffle Dishes (Ramekins)

METHOD:

1. Pre heat oven to 200°C with fans turned off


3. Mash banana with 30g sugar until sugar dissolves

4. Seperate egg yolk from white

5. Fold egg yolk in with banana and sugar mix

6. In a separate bowl, whisk egg whites till stiff

7. Add first table spoon caster sugar and continue whisking till sugar dissolves

8. Add the next table spoon of caster sugar and whisk till egg whites are shiny and stiff

9. Take half of the banana mixture and add to egg whites, slowly fold both mixtures together

10. Add rest of banana mixture to the whites

11. Grease ramekins with melted butter or olive oil spray and dust with caster sugar

12. Divide mixture into both ramekins. Avoid banging or bumping the ramekins

13.

14. Bake in oven for about 15 minutes until they rise

15. Serve immediately with a dusting of icing sugar


Cardamom-Infused Semolina Halva Pudding with Flaked Almonds and Raisins

INGREDIENTS SERVES 6 TO 8 140g unsalted butter

1/3 cup sultanas

1/3 cup flaked almonds

1 teaspoon ground cardamom

1¼ cups coarse-grained semolina

1cup sugar

½ cups water

cream or custard to serve

EQUIPMENT

Measuring Cup

2 x Medium Pots with Lids

Wooden Spoon

Heat Diffuser

METHOD

1. Thoroughly wash hands with soap, rinse and dry them completely

2. Bring to the boil the water and sugar

3. Reduce to a simmer, and cover with a lid

4. In a second saucepan melt the butter over low heat

5. Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic

6. Add the flaked almonds to the toasting grains towards the end of the toasting process

7. In the first pot, raise the heat under the syrup, and add the sultanas and cardamom

8. Remove the toasted grains in the second pot from the heat, and carefully pour in the boiling syrup from the first pot, stirring continuously. The grains may at first splutter, but will quickly cease as the liquid is absorbed. This forms the halva

9. Return the halva to the heat and stir steadily over very low heat until the grains fully absorb the liquid, and start to form a pudding. It will start to pull away from the sides of the saucepan

10. Place a tight-fitting lid on the saucepan and steam the halva over the lowest possible heat source on your stovetop (a heat-diffuser works well)

11. Remove the covered saucepan from the heat, and allow the halva to continue to steam for an additional 5 minutes

12. Serve hot, with cream, custard or as is

The word halv is Arabic for sweet. Arabic and Persian cuisine was introduced into India by the Mogul invaders during their occupation from the 11th to the 17th century.

This pudding-like dish is quite different to the sweet sesame based sweet of the same name. Halva is the ultimate comfort food. This well-loved dessert is hot, buttery, sweet, flavoursome and completely satisfying, especially on a col

spice - cardamom. Enriched with sultanas and flaked almonds, fluffy, plump-grained halva is a gourmet experience served with cream, custard, or just as it is.


Chocolate and Raspberry Brownies

INGREDIENTS MAKES 25 CAKES 200g raspberries must be frozen

200g butter

4 eggs

¼ teaspoon vanilla extract

200g chocolate bits (dark)

430g caster sugar

230g plain flour

EQUIPMENT

Small Saucepan

2 x Mixing Bowls

Wooden Spoon

Beater

Rubber Spatula

Non-stick Cup Cake Pattie Tray

METHOD


2. Melt the chocolate bits with the butter au bain marie

3. In a clean, dry bowl beat the eggs, vanilla and sugar

4. After it has cooled a bit, mix the melted chocolate and butter with the egg mix

5. Fold in the flour into the chocolate and butter mix

6. Put whole mixture into a bowl and fold in the frozen raspberries and choc bits

7. Put into a greased and/or non-stick cup cake pattie tray and bake at 180C for about 25 minutes (this will vary from oven to oven, so keep an eye on them)


Chocolate and Raspberry Brownies


Chocolate Ravioli with Honey Mascarpone

INGREDIENTS:

Pasta

Please refer to seperate recipe below

Chocolate Genache for Ravioli Filling

150g dark chocolate

50ml thickened cream

10ml brandy

Honey Mascarpone for Ravioli Topping

1 tablespoon Mascapone cheese

1 tablespoon honey

EQUIPMENT:

Chopping board

Paring Knife

Pasta Machine

Egg Beater (or Fork)

Pastry Brush

Pasta, Cookie Cutter or Saucer

Cling wrap

Saucepan

Sifter

Wooden spoon

Slotted Spoon

Mixing bowls

Colander

Roasting tray

Rubber spatula

Teaspoon

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Delicious Desserts Cookbook - Preview