Some Warm Desert Recipes Or You All
January 28, 2009
Crème Brule
Ingredients:
1000 ml cooking cream, 16 egg yolks, 200 gm castor sugar, and 1 vanilla pod
Method:
Warm the cream with sugar and vanilla pod. Ensure that the sugar melts and the vanilla flavor is extracted.
Pour 1/3 of the warm cream to the egg yolk. Mix it well and the remaining cream.
After straining the cream mixture, pour onto the serving dish. Bake at about 140 degree Celsius to 150 degree Celsius, for about 25-40 minutes, depending upon the size of the dish.
Bake until the surface is set and after cool down, caramelize the sugar on top of Brule.
Strawberry rhubarb crumble
Ingredients:
For strawberry filling:
200 gm freshly cut strawberries, 5 gm castor sugar, and 3 gm cinnamon powder
Rhubarb filling:
200 gm fresh/frozen rhubarb, 50 gm castor sugar
Crumble:
200 gm flour, 200 gm castor sugar, 100 gm melted butter
10 mini tarts shells
Method:
For strawberry filling, cook strawberries with castor sugar and cinnamon powder.
For rhubarb filling, cook rhubarb and castor sugar until rhubarb is tender.
For crumble, combine castor sugar and flour, add melted butter. Grate the dough with the grater to form a crumble. Store in the refrigerator.
Combine the strawberry and rhubarb filling, fill into the tart shell. Top with the crumble.
Bake at 200 degree Celsius until the crumble is brown.
Serve with ice cream.
Monsoon cake
Ingredients:
6 egg yolks, 50 gm castor sugar, 350 gm dark chocolate, 190 gm unsalted butter, 6 egg white, 50 gm flour, 3 gm baking powder
Method:
Melt the butter and chocolate powder together, keep it aside.
Mix egg yolk ad castor sugar, fold with the above mix.
Whip the egg white as meringue and fold in the above mixture with flour and baking powder.
Pour the chocolate mixture to the dish or mold.
Bake in the oven at 200-degree celcius for 10 to 12 minutes, till a crust is formed on the top.
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