Warm
Ginger Pudding
Served with Chocolate Parfait, Caramelized Apples,
Cognac Cream & Vanilla Anglaise
(Serves
6) |
|
|
Pudding
Ingredients
Preheat oven to 170ºC
236 gm Semolina
236 gm Plain Flour
236 gm Castor Sugar
6 gm Baking Powder
2 gm Salt
118 gm Egg Whites
1 Lemon Zest
20 gm Ground Ginger
115 gm Melted Butter
|
Pudding
- Method
• Combine all ingredients (except butter) in a mixing
bowl and mix until smooth.
• Add butter and mix only until incorporated.
• Pour batter into greased sugared baking moulds.
• Bake for 20 min or until set
• Remove from mould. To be served warm
|
Frozen
Chocolate Parfait
Ingredients
3 eggs
6 egg yolks
75 ml water
300 gm sugar
75 gm honey
10ml amaretto
20 gm crushed honey comb
900 ml semi whipped cream
600 gm melted milk chocolate |
Frozen
Chocolate Parfait - Method
•
Heat
water & sugar to 116ºC then whisk the eggs at
high speed.
•
When
sugar reaches 121ºC slowly add sugar.
•
Whisk
until light and pale in colour (approx 5-6 min).
• Then
whisk in melted chocolate, add amaretto & honey.
•
Then
fold cream through. Pipe into desired moulds and set in
the freezer.
|
Anglaise
Ingredients
7 Egg Yolks
100 gm sugar
250 ml cream
250 ml milk
½ vanilla bean scraped |
Anglaise
- Method
•
Heat
liquids and sugar until boiled, remove from heat then slowly
whisk in egg yolks.
•
Stir
over a medium heat until sauce has thickened slightly.
• Take
off heat and transfer to bowl and sit in iced water to avoid
over cooking
•
Serve cold. |
Caramelized
Apples
Ingredients
4 Golden Delicious Apples (cored and peeled)
30 ml water
175 gm sugar
50 ml warm water
40 ml calvados (apple brandy)
|
Caramelized
Apples Method
•
Core
and peel apples, using a melon-baller scoop out the flash
into perfect balls
•
Heat
water and sugar until a nice caramel colour
•
Add
the apples and deglaze with the warm water and apple brandy.
Serve cold.
|
Cognac
Cream
Ingredients
450 ml Cream
100 gm Mascarpone
100 gm Pure Icing Sugar
½ Vanilla bean pulp
50 ml Cognac |
Cognac
Cream Method
•
Whip
the cream, mascarpone & sugar until it forms a stiff
peak.
•
Fold
the vanilla bean pulp and cognac through.
|
 |
To
Serve
• Heat pudding in microwave (if pudding has
cooled)
•
Place
pudding on a pool of Anglaise
•
Place
frozen parfait beside pudding.
•
Scoop
caramelized apple beside pudding and add dollop of
cognac cream. Enjoy! |
| Do
you have a favourite dessert recipe you would like to share?
Email us at info@hotchocolate.net.au |
