dessert | Lost in the Kitchen - Part 2

04th Jun2017

Raspberry Chocolate Cupcakes

by marie

(24 cupcakes)

	Melt 625 grams of dark chocolate in a bain-marie.
Whisk 170 grams of margarine and 170 grams of white sugar until light and fluffy. Add 8 eggs, one at a time.
	Fold in 140 grams of flour and one pinch of salt.
Beat in the melted chocolate.
	Line 24 muffin tin cups with paper. Place one table spoon of dough in each. Add two raspberries to each (48 raspberries in total) and top with remaining dough.
Bake for 15 minutes at 200 degrees Celsius. Dust with confectioners’ sugar and let cool on a wire rack.

Category : cake, dessert

06th Feb2017

Chocolate Mousse

by marie

(4 servings)

	Melt 150 grams of dark chocolate and two teaspoons of instant coffee in a bain-marie.
Let the melted chocolate cool down to room temperature.
	Whip three egg whites and five table spoons of hot water with a pinch of salt. Beat the three egg yolks with two tablespoons of sugar until light and fluffy.

Add the melted chocolate to the egg yolks.
	Fold in one cup of whipped cream.
Fold in the whipped egg whites.
	Place the mousse in a bowl and keep it in the fridge over night.

Category : dessert, quick dish

20th Jan2017

White Chocolate Panna Cotta with Orange

by marie

(6 servings)

	Place two sheets of gelatin in a glass with cold water.
Bring two cups of cream, one crushed star anis and one crushed cardamom pod to a boil.
	Add and melt 200 grams of white chocolate.
Add the gelatin sheets and strain the mixture through a sieve.
	Place the mixture in six tilted glasses and place them in the fridge.
Fillet and dice four oranges.
	Melt 40 grams of brown sugar in a small pot.
Deglaze with 400 milliliters of orange juice and add one star anis.
	Thicken the orange juice with one tablespoon of starch mixed with some water.
Gently fold the oranges in the thickened orange juice.
	Place the orange mixture in the glasses and let it cool down.

Category : dessert

09th May2016

Rhubarb Meringue Pie with Ice Cream

by marie

(1 cake)

	Peel and dice 500 grams of rhubarb and mix it with sugar.

Whisk 200 grams of margarine and 100 grams of sugar until light and fluffy.
	Add three egg yolks.
Mix the margarine mixture with 150 grams of flour, 50 grams of corn starch, one tea spoon of baking powder and a 50 grams of cream.
	Whip three egg whites with a pinch of salt.
Add 150 grams of sugar and one table spoon of corn starch.
	Layer dough, rhubarb and whipped egg whites in a buttered cake pan.

Bake for an hour at 160 degree Celsius with bottom heat until the meringue is slightly browned.

Ice Cream

	Whisk two eggs and 150 grams of sugar until light and fluffy.

Add two cups of cream and one cup of milk and freeze.

Category : cake, dessert

20th Jul2013

Nectarine Ice Cream

by marie

Dice four nectarines and mix them with 100 grams of sugar and let them soak for one hour.

	Blend the nectarine sugar mixture.
Whip two eggs and four tablespoons of sugar until white and fluffy.
	Mix in one cup of cream, one cup of yoghurt and the nectarine puree.
Freeze in an ice cream maker or the freezer.

Category : dessert

14th Jul2013

Lemon Sponge Roll

by marie

Whip four egg whites with one pinch of salt until stiff, then add 120 grams of sugar and zest of one lemon.
	Mix in the four egg yolks.
Finally fold in 50 grams of flour and 30 grams of starch, spread the dough on a baking paper lined baking tray and bake for 10 minutes at 180 degrees Celsius.

	Sprinkle a clean linen sheet with two tablespoons of sugar, turn the baked sponge dough upside down on the linen sheet, wet the baking paper, remove it and roll the dough with the linen sheet.

Mix one cup of whipped cream with the juice of one lemon and five tablespoons of icing sugar.

	Unroll the cooled down sponge dough, spread the lemon cream on the dough and roll the dough without the linen sheet.

Category : cake, dessert

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