JW Recipes

Archive for the ‘Dessert Recipes’ Category

 

What you need:

1/2 cup chopped fresh or frozen rhubarb

2 tbsp plus 1-1/2 tsp sugar, divided

1-1/2 tsp water

1/2 cup sliced fresh strawberries

1/3 cup heavy whipping cream, whipped

Additional sliced fresh strawberries, optional

What you do:

In a small saucepan, mix together the rhubarb, 2 tbsp sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Transfer to a small bowl; cool to room temperature.

Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into two parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

 

eed

 

What you need:

600g forced rhubarb, cut into 2.5cm pieces

1-2 large pieces stem ginger in syrup, finely chopped

1½ tsp caster sugar

450ml fresh custard

110g plain flour

75g butter, cubed

75g caster sugar

A large handful of chopped toasted hazelnuts

What you do:

Preheat the oven to 180°C/fan 160°C/gas 4.

Butter 6 x 300ml ramekins or ovenproof dishes. Place the rhubarb in the bottom of the ramekins. Add the ginger to the rhubarb with some of the syrup from the jar. Sprinkle 1 tsp caster sugar over the rhubarb in each ramekin. Divide fresh custard between the ramekins and set aside.

Rub together plain flour with butter until it resembles breadcrumbs. Stir in 50g caster sugar and a handful of chopped toasted hazelnuts and sprinkle over the rhubarb.

Bake for 15-20 minutes, until bubbling and golden.

 

What you need:

7 fl oz /200ml  cranberry juice

1 cinnamon stick

4 cloves

2 cooking apples

1 clementine or tangerine orange

1 1/2oz / 40g  dried cranberries

What you do:

Pour the cranberry juice into a saucepan. Add the dried cranberries, cinnamon stick and cloves. Gently heat and mull for 10 minutes.

Cut the apples into slices, removing the core.

Grate the zest from the clementine, cut away the skin and pith and slice the flesh. Add the fruit and zest to the warm juice, then heat for a few minutes

 

What you need:

For the Trifle Sponge

2 oz butter

2 oz caster sugar

1 egg

4 oz self raising flour

For the Jelly Base

1 135g packet of raspberry jelly

1 290g tin of raspberries in juice

2 tablespoons sherry

For the Toppings

2 tbsp custard powder

1 tbsp sugar

1 pt milk

1 pt carton whipping cream

3 tbsp hundreds and thousands (or sugar strands)

How to Make the Trifle Sponge:

Cream together the butter and sugar

Add the beaten egg a bit at a time and beat well until all is mixed together

Gently stir in the flour and mix together until all is combined. If the mixture is a little stiff then stir in a tablespoonful or so of milk until the mixture has a dropping consistency

grease a small loaf tin and pop the mixture in it

Bake in the oven at gas mark five / 180 deg. C for half an hour or so until the cake is cooked through

Allow to cool thoroughly

Chop or break into chunks and place in the bottom of a large glass bowl

How to Make Jelly for English Sherry Trifle

Cut the jelly into cubes and put in a measuring jug

Add boiling water up to the quarter pint mark and stir until the jelly has dissolved

Drain the juice from the tin of raspberries into the jelly, keeping the raspberries on one side for the moment

Add the sherry then top up to the 1 pint mark with cold water

Pour the jelly liquid and the raspberries onto the sponge in the bowl

Allow to set thoroughly in the fridge overnight

How to Assemble a Sherry Trifle

Put the custard powder and sugar in a bowl and add a little bit of the milk and stir thoroughly until combined

Heat the rest of the milk in a saucepan. When it’s just about at boiling point, pour onto the custard powder stirring continuously

Pour the lot back into the saucepan and again, stirring continuously, bring gently up to boil and simmer for a couple of minutes

Allow to cool slightly then pour over the set jelly

Allow to cool completely

Once the custard has cooled thoroughly, whip the cream and spoon over the top

Smooth the cream out with the back of a fork

Sprinkle with the sugar strands or hundreds and thousands and store in the fridge until needed. It will keep for two or three days

 

What you need:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

What you need:

450g caster sugar
225g powdered glucose
2 egg whites
8 sheets rice paper, measuring 6 x 15cm
150g hazelnuts & pistachio nuts mix, roughly chopped and toasted

What you do:

Place the sugar, powdered glucose and 150ml water in a large, heavy-based saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer for 10–15 minutes, without stirring, until a sugar thermometer dipped into the mixture reads 121°C.

Place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer on a low setting. Once the syrup reaches its final temperature, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk.

Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about 5 minutes or until the thermometer reads 149°C all the while continuing to whisk the egg whites on a slow speed.

Again once the syrup reaches the right temperature; pour it carefully and in a slow, steady stream into the whisking egg whites. Continue to whisk the egg whites for about 30 minutes until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water.

Cover the bottom of a 25 x 15cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick.

Allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into about 36 fingers.

Store in the fridge, wrapped individually in parchment paper or cling film

What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

What you need:

1 cup old-fashioned oats (not quick-cooking)
1 cup buttermilk (1% or fat-free)
1 1/2 cup whole-wheat pastry flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup applesauce
1 cup bananas (mased and ripe, 2 or 3 bananas)
1/2 cup light brown sugar (lightly packed)
1/2 cup walnuts (chopped)

What you do:

Preheat oven to  200 C /400 F / gas mark 6.

Drop foil liners into a 12-cavity muffin tin with 3-inch cups.

In large mixing bowl, combine oats and buttermilk and set aside for 1 hour.

Coat inside of liners generously with cooking spray and set aside. Or, spray muffin tin without using liners; this produces muffins with a chewier crust.

In small bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.

Break egg into bowl with soaked oats and beat it lightly with fork, then mix it in. Add applesauce, banana and sugar, and whisk until wet ingredients are well blended. Add dry ingredients, whisking just until they are combined: over mixing makes muffins tough.

Spoon batter into prepared muffin tin. Sprinkle walnuts over top of muffins.

Bake in the oven for 20 minutes, or until bamboo skewer inserted into centre of the  muffin comes out clean. Let sit for 3 minutes, then turn the muffins out onto wire rack and cool for 15 minutes. Serve warm.

Note: If not using liners, run a thin knife around between muffins and pan before turning them out.

What you need:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

what you need:
30 fresh strawberries

8 ounces white baking chocolate broken into piece

1 tsp shortening

1/4 cup miniature semisweet chocolate chips

What you do:
Wash strawberries and gently pat with paper towels until completely dry.

In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Dip strawberries in chocolate mixture; place on grease proof paper, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.