Wednesday, 27 February 2013

Lemon Meringue Ice Cream

This is a Delia Smith Recipe

For the Syrup
200ml Fresh Lemon Juice (4-5 Lemons)
Zest of 2 Lemons
2 tsp Cornflour
150g Caster Sugar
For the Custard
425ml Whipping Cream
4 Large Egg Yolks
1 tsp Cornflour
175g Caster Sugar
200ml Greek Yoghurt
4 Meringue Nests, Broken up
Begin by making the syrup.  In a bowl mix the cornflour with 2tbsp of lemon juice. In a pan mix the rest of the lemon juice with the sugar and leave on a low heat for 5 minutes to let the sugar dissolve. Add the lemon zest then simmer for a further 5 minutes. Pour this mixture over the cornflour mixture and stir. Put it back in the pan and on a low heat keep stirring for 2 more minutes until thickened. Once thickened set aside to cool.
Next make the custard, this is the base of the ice cream. Place the cream in a saucepan and heat slowly. In a separate bowl whisk the egg yolks, cornflour and sugar together. When the cream reaches simmering point add it  gradualy to the other ingredients and keep whisking.  Put it all back in the pan and bring back to a simmer, keep stirring. Once the custard has thickened put it aside to cool with cling film over the surface. (it will prevent a skin)
When the custard has cooled mix it with the Greek yoghurt and place in a 1.5-2 litre freezer box, cover and freeze for 2 hours.
After 2 hours remove from the freezer and use an electric whisk to stir up the mixture making sure you get all the edges. Place back in the freezer for another 2 hours.
Again remove from the freezer and whisk the mixture, this time add the lemon syrup and mix thoroughly. Once mixed fold in the meringue pieces and then freeze for another 6-8 hours or overnight.  


Thursday, 21 February 2013

Banoffee Pots

180g Digestive Biscuits
80g Butter
300ml Whipping Cream
2 tbsp Icing Sugar
397g Tin of Caramel
1 1/2 Banana's
A little chocolate to decorate (Optional)

Bash the digestive biscuits into crumbs. In a pan melt the butter then add this to the bashed biscuits, mix it all together then spoon into serving dishes (will make 8 portions). Set aside in the fridge for 30 minutes.
Now top the biscuit with caramel then add slices of banana. Whisk the cream and icing sugar together until thick and add on top  of the banana. Sprinkle with grated chocolate to finish (Optional).

Thursday, 14 February 2013

Marmalade Cake

4tbsp  Orange Juice With Bits
3oZ Marmalade
3 Eggs
6oZ Self Raising Flour
6oZ Demerara Sugar
6oZ Margarine
Icing sugar to dust

Pre Heat the oven to 180oC. Grease 2 small tins or 1 large tin.
Whisk the sugar and margarine together then whisk in one egg at a time. Add the marmalade and orange juice and give it a good mix. Sift in the flour and combine all together.
Pour the mixture into your cake tin and bake for 15-20 minutes (Small tins or 40-50 minutes in large tin).
Take the cake out of the oven once cooked and allow to chill. Dust with Icing sugar.


Tuesday, 5 February 2013

Valentines Chocolates

75g Blanched Hazelnuts
100g Dark Chocolate (72% Cocoa)
100ml Condensed Milk
1-2tbsp Hazelnut Oil
250g Milk Chocolate (to decorate)
Red Candy Melts (Optional)
I bought some heart shaped chocolate moulds from cakes, cookies and crafts shop . For the large moulds melt 1/3 of the milk chocolate and line the mould using a thin layer of chocolate. Let this set then added another layer.
When the second layer has set put the hazelnuts into a food processor and then add the condensed milk and hazelnut oil. Melt the dark chocolate and add this to the mix giving it a good mix in the processor.

Spoon this into the chocolate lined mould then melt some more milk chocolate to cover the back and smooth over. Then repeat the process until you have used all the filling

Alternatively role the hazelnut mixture into balls and dip in melted milk chocolate. Feel free to decorate with any sprinkles or sparkles you like.

I was also playing around with chocolate transfer sheets also form cakes, cookies and crafts shop which look great on dark chocolate.