CH34 Cold Sweets
BAVAROIS
1. Vanilla
2. Orange
3. Chocolate
4. Fruit (1)
5. Fruit (2)
6. Rubane
7. Banana Chartreuse
8. Charlotte Royal
9. Charlotte Russe
CHEESE CAKE
10. Base
11. Chocolate
12. Kiwi fruit
13. Lemon
14. Orange
15. N/A (Pastry Based)
16. Cooked orange
COMPOSITE
17. Trifle (1)
18. Trifle (2)
CREAM BASED
19. Cream Brulee
20. Lemon souffle
21. Chocolate souffle
22. Coffee souffle
23. Orange souffle
24. Syllabub
FRUIT BASED
25. Compote of dried fruit
26. Compote of apples
27. Compote of pears
28. Compote of apricots/peaches
29. Compote of cherries
30. Compote of rhubarb
31. Compote of strawberries/raspberries
32. Fresh fruit salad
33. Fruit fool
34. Fruit jelly
35. Summer pudding
MILK BASED
36. Apple meringue flan
37. Apple snow
38. Pavlova
39. Vacherin
MILK PUDDINGS
40. Baked egg custard
41. Banana custard
42. Chocolate blancmange
43. Creme caramel
44. Diplomat pudding
45. Junket
46. Milk jelly
RICE BASED
47. Conde rice
PASTRY BASED
48. Apple slice
49. Profiteroles
50. Fruit flan
51. Lemon meringue pie
52. Strawberry shortcake
YEAST BASED
53. Basic savarin dough
54. Marignons
55. Rum babas
56. Savarin with fruit
The Art of Cold Sweets
BAVAROIS
1. VANILLA BAVAROIS
Ingredients
Milk 400 ml
Caster sugar 60 g
Eggs 5
Double cream 175 ml
Leaf gelatine 15 g
Vanilla essence 15 g
Method
1. Place the leaf gelatine in cold water to soak and soften.
2. Separate the egg yolks from the whites, beat the yolks and sugar together in a basin, retain the whites.
3. Place the milk into a saucepan, bring to the boil.
4. Whisk the boiling milk onto the yolks and sugar and return the mixture to the saucepan.
5. Carefully stir over the heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.
6. Withdraw from the heat, add the vanilla essence.
7. Remove the gelatine from the water, drain and add it to the hot liquid stirring until it dissolves.
8. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.
9. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to thicken.
10. Fold in the cream then fold in the egg whites.
11. Pour the mixture into moulds, and place in a refrigerator or on ice.
12. Turn out and decorate for service.
2. ORANGE BAVAROIS
Ingredients
Milk 400 ml
Caster sugar 60 g
Eggs 5
Double Cream 175 ml
Leaf gelatine 20 g
Fresh oranges 2
Method
1. Grate the zest and squeeze the juice from the oranges.
2. Mix half the juice with a little water and use to soak the leaf gelatine.
3. Separate the egg yolks from the whites. Whisk together in a basin the yolks, sugar and remaining orange juice, retain the whites.
4. Place the milk and grated orange zest into a saucepan, bring to the boil.
5. Whisk the boiling milk onto the yolks and sugar and return the mixture to the saucepan.
6. Carefully stir over heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.
7. Withdraw from the heat, remove the gelatine from the liquid, drain and add to the hot liquid stirring until it dissolves.
8. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.
9. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to thicken.
10. Fold in the cream then fold in the egg whites.
11. Pour the mixture into moulds and place in a refrigerator or on ice.
12. Turn out and decorate for service.
3. CHOCOLATE BAVAROIS
Ingredients
Milk 400 ml
Caster sugar 30 g
Eggs 5
Double cream 175 ml
Leaf gelatine 15 g
Chocolate couverture 50 g
Method
1. Place the leaf gelatine in cold water to soak and soften.
2. Separate the egg yolks from the whites and whisk the yolks and sugar together in a basin, retain the whites.
3. Put the milk into a saucepan. Break up the chocolate couverture into the milk and bring it to the boil to completely dissolve the chocolate.
4. Whisk the boiling milk and chocolate onto the eggs and sugar and return the mixture to the saucepan.
5. Carefully stir over the heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.
6. Withdraw from the heat, remove the gelatine from the water, drain and add to the hot liquid stirring until it dissolves.
7. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.
8. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to the thicken.
9. Fold in the cream then fold in the egg whites.
10. Pour the mixture into moulds and place in a refrigerator or on ice to set.
11. Turn out and decorate for service.
Note: For Coffee Bavarois substitute 10 g of instant coffee or
10 ml of coffee essence for the chocolate couverture.
4. FRUIT BAVAROIS (1)
Ingredients
Fruit puree 250 ml
Milk 200 ml
Caster sugar 30 g
Eggs 5
Double cream 175 ml
Leaf gelatine 20 g
Method
1. Prepare the fruit puree and allow to go completely cold.
2. Place the leaf gelatine in cold water to soak and soften.
3. Separate the egg yolks from the whites, beat the yolks and sugar together in a basin, retain the whites.
4. Put the milk into a saucepan and bring it to the boil.
5. Whisk the boiling milk onto the yolks and sugar and return the mixture to the saucepan.
6. Carefully stir over heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.
7. Withdraw from the heat, remove the gelatine from the water, drain and add to the hot liquid stirring until it dissolves.
8. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.
9. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to thicken.
10. Fold in the fruit puree, the whipped cream and the egg whites.
11. Pour the mixture into moulds place in a refrigerator or on ice.
12. Turn out and decorate for service.
5. FRUIT BAVAROIS (2)
Ingredients
Fruit puree 200 ml
Icing sugar 125 ml
Fresh lemon 2
Leaf gelatine 15 g
Double cream 250 ml
Method
1. Ensure the fruit puree is completely cold.
2. Squeeze the juice from the lemons, add half of the juice and the icing sugar to the fruit puree.
3. Dissolve the gelatine in a little warm water and allow to cool.
4. Lightly whisk the cream until it thickens.
5. As the gelatine begins to thicken, add it to the fruit puree then fold in the whipped cream.
6. Pour the mixture into moulds and allow to set.
7. Turn out and decorate from service.
6. BAVAROIS RUBANE
1. This can be produced by using a variety of bavarois mixes, set in layers in any suitable mould The more popular colours and flavours used are:
a. White bavarois, vanilla flavour
b. Green bavarois, pistachio flavour
c. Brown bavarois, chocolate
d. Pink bavarois, strawberry or raspberry flavour
e. Orange bavarois, orange flavour
f. Beige bavarois, coffee flavour
7. BANANA CHARTREUSE
Ingredients
Lemon jelly 1.5 ltr
Vanilla bavarois 500 ml
Bananas 8
Cocktail cherries 18
Angelica 10 g
Fresh lemons 3
Method
1. Line (chemise) a charlotte mould with lemon jelly to a thickness of 5 mm.
2. Cut 60 5 mm rounds from the cocktail cherries.
3. Squeeze the juice from the lemons.
4. Peel 4 bananas and cut them across into thin slices, pass the slices through the lemon to prevent discoloration.
5. Insert a round of cherry into half of the banana slices.
6. Dip each banana slice into the lemon jelly which is on the point of setting and arrange them, neatly around the inside of the charlotte mould in alternating rows of plain and decorated slices.
7. Peel 4 bananas and cut them in half diagonally through the centre, pass them through lemon juice to prevent discoloration. Place them on a pastry wire to drain.
8. Prepare the vanilla bavarois. When on the point of setting fill the charlotte mould to within 5 mm of the top.
9. Mask the banana slices with bavarois then decorate with neatly cut pieces of cherries and angelica.
10. When the bavarois has set in the charlotte mould fill to the top with lemon jelly.
11. Cover the bottom of a 300 mm round silver tray with lemon jelly to a depth of 5 mm. Using the remaining jelly on the point of setting mask over each banana slice.
12. Demould the banana charlotte and place it into the centre of the prepared tray. Arrange the banana halves neatly and evenly around the charlotte.
13. Remove the bavarois from the mould and serve on a round dish glazed with lemon jelly and decorated with the remaining slices and halves of banana also glazed with lemon jelly.
8. CHARLOTTE ROYALE
Ingredients
Lemon jelly 1.5 ltr
Vanilla bavarois 500 ml
Almond filling 100 g
Swiss roll mix 400 g
Genoise sponge 600 g
Peach halves 6
Cocktail cherries 2
Brandy 10 ml
Piping jam 10 g
Method
1. Prepare and cook the swiss roll then cut it into oblong shapes 215 mmx100 mm, roll flat to 4mm thick, spread with jam and roll up tightly to make small swiss rolls. Keep in greaseproof paper until required.
2. Line (chemise) a charlotte mould with lemon jelly to a thickness of 5 mm.
3. Cut the swiss roll into thin slices and using lemon jelly on the point of setting dip the slices into the jelly. Arrange nearly in the charlotte mould.
4. Using the genoise sponge, cut out 6 90 mmx5 mm rounds, brush each with a little brandy and place on a pastry wire.
5. Drain and dry the peach halves. Stuff each cavity with the almond filling then place a half peach on each round of sponge.
6. Prepare the vanilla bavarois and when on the point of setting fill the charlotte mould to within 5 mm of the top.
7. Mask the peach halves with bavarois and when set, decorate the tops with piping jam in a double eight loop pattern. Allow to stand for 10 minutes then carefully wash off the surplus jam under running water, to leave the pattern of the jam in the bavarois. Cut out small rounds of cocktail cherry and place one in the centre top of each loop decoration.
8. When the bavarois has set in the mould fill to the top with lemon jelly.
9. Remove from the charlotte mould and serve on a round dish glazed with lemon jelly and decorated with peach halves also glazed with lemon jelly.
9. CHARLOTTE RUSSE
Ingredients
Vanilla bavarois 500 g
Lady finger biscuits 300 g
Method
1. Prepare and cook the finger biscuits.
2. Line the bottom of the charlotte mould with closely packed biscuits cut into fan shapes and place these upside down with their tips meeting at the centre.
3. Line the side of the mould with biscuits trimmed to ensure a neat compact fit and with the upper surface to the side of the mould.
4. Prepare the vanilla bavarois and when it is on the point of setting fill the mould level to the top.
5. When the bavarois has set remove from the mould and decorate with whipped cream for service.
CHEESECAKE
10. BISCUIT BASE
Ingredients
Digestive biscuits 150 g
Butter 75 g
Caster sugar 25 g
Cinnamon 5 g
Method
1. Line a 180 mm cake tin with tin foil.
2. Melt the caster sugar and cinnamon to the crushed biscuits, pour in the melted butter and mix together.
4. Pour the mixture into the cake tin ensuring the mixture covers the base of the tin. Refrigerate to set.
11. CHOCOLATE CHEESECAKE
8 PORTIONS
Ingredients
Biscuit base 250 g
Philadelphia cream cheese or Fromage frais 200 g
Soured cream 125 ml
Cocoa powder 50 g
Powered gelatine 25 g
Caster sugar 50 g
Eggs 3
Block milk or Plain chocolate ` 50 g
Double cream 125 ml
Method
1. Prepare the biscuit base and refrigerate it in a 180 mm cake tin until it is firm.
2. Separate the egg yolks from the whites.
3. Put 50 ml of water into a heat proof basin, sprinkle in the gelatine then place the basin in a pan of simmering water. Stir under the gelatine has dissolved, remove from the pan of water and stir in the cocoa powder.
4. Whisk together the egg yolks and sugar until creamy.
5. Whisk the egg whites to a stiff peak.
6. Place both cheeses with the soured cream and the gelatine and cocoa mixture into a bowl and mix them together.
7. Fold in the egg yolks and sugar mix then fold in the egg whites.
8. Pour into the cake tin and allow to set.
9. Grate the chocolate and whisk the cream to piping consistency.
10. Remove the cheesecake from the tin and decorate the top with whipped cream and grated chocolate.
12. KIWI FRUIT CHEESECAKE
8 PORTIONS
Ingredients
Biscuit base 250 g
Philadelphia cream cheese or Fromage frais 200 g
Soured cream 125 ml
Lemon 1
Powered gelatine 25 g
Caster sugar 50 g
Eggs 3
Kiwi fruit 5
Double cream 125 ml
Method
1. Prepare the biscuit base and refrigerate it in a 180 mm cake tin until it is firm.
2. Separate the egg yolks from the whites.
3. Place 50 ml of water into a heat proof basin, sprinkle in the gelatine then place the basin in a pan of simmering water. Stir until the gelatine dissolves.
4. Grate the zest and squeeze the juice from the lemon.
5. Whisk together the egg yolks and sugar.
6. Whisk the egg whites to a stiff peak.
7. Place both cheeses with the soured cream, the gelatine and the lemon juice and zest into a bowl and mix together.
8. Fold in the egg and sugar mixture then fold in the egg whites.
9. Pour into the cake tin and allow to set.
10. Skin and slice the kiwi fruit and whisk the cream to a piping consistency.
11. Remove the cheesecake from the tin decorate the top with the slices of kiwi fruit and the whipped cream.
13. LEMON CHEESECAKE
8 PORTIONS
Ingredients
Biscuit base 200 g
Philadelphia cream cheese or Fromage frais 200 g
Soured cream 125 ml
Lemons 3
Powered gelatine 25 g
Caster sugar 50 g
Eggs 3
Double cream 125 ml
Method
1. Prepare the biscuit base and refrigerate it until firm in a 180 mm cake tin.
2. Separate the egg yolks from the whites.
3. Place 50 ml of water into a heatproof basin, sprinkle in the gelatine then place the basin in a pan of simmering water. Stir until the gelatine has dissolved.
4. Grate the zest and squeeze the juice from the lemons.
5. Whisk together the egg yolks and sugar and whisk the egg whites to a stiff peak.
6. Place both cheeses along with the soured cream, the gelatine, the lemon juice and two thirds of the lemon zest into a bowl and mix together.
7. Fold in the egg yolk and sugar mixture then fold in the egg whites.
8. Pour into the cake tin and allow to set.
9. Whisk the cream to a piping consistency.
10. Remove the cheesecake from the tin decorate the top with whipped cream and the remaining zest of lemon.
14. BAKED CHEESECAKE TART
8 PORTIONS
Ingredient
Flan paste 250 g
Cottage cheese 200 g
Cornflour 25 g
Eggs 3
Caster sugar 50 g
Fresh lemon 1
Vanilla essence 3 ml
Double cream 100 ml
Icing sugar 100 g
Method
Lightly grease a baking tray and a 200 mm flan ring.
2. Make the flan paste and line the flan ring.
3. Grate the zest and squeeze the juice from the lemon. Separate the egg yolks from the whites.
4. Mix the cornflour with a little water. Pass the cottage cheese through a sieve to remove the lumps.
5. Mix together in a bowl the cheese, cornflour, egg yolks, sugar, lemon peel and juice and the vanilla essence.
6. Whisk the egg whites to a stiff peak and the cream until slightly stiff.
7. Fold the cream into the cheese mixture and then fold in the egg whites.
8. Pour the mixture into the flan case and bake in an oven at 190°C for 35 minutes then turn the heat off and leave the cheesecake to cool in the oven.
9. When it is completely cooled, remove it from the oven. Take off the flan ring, dredge with icing sugar and serve.
Notes:
1. For variation, 50 g of raisins or sultanas may be added to the cheese mixture before the cream and egg whites are folded in.
2. It is not essential to sieve the cottage cheese but doing so will give a smoother texture to the cheesecake.
3. Allowing the cheesecake to cool in the oven will prevent it sinking.
16. COOKED ORANGE CHEESECAKE
8 PORTIONS
Ingredients
For the biscuit case
Digestive biscuits 150 g
Butter 50 g
Honey 20 g
Fresh oranges 2
Caster sugar 50 g
For the filling
Butter 50 g
Fresh oranges 1
Caster sugar 75 g
Eggs 2
Cornflour 25 g
Cottage cheese 300 g
Icing sugar 100 g
Method
1. To make the case; crush the biscuits, squeeze the juice and grate the zest from the oranges.
2. Cream together the butter, honey, caster sugar and grated orange zest then mix in the crumbs.
3. Use this mixture to line the base and side of an unlined cake tin.
4. For the filling; grate the zest from the orange, separate the egg yolks from the whites and mix the cornflour with a little water.
5. Pass the cottage cheese through a sieve to remove the lumps.
6. Cream together the butter, orange zest and caster sugar. Add the egg yolks, cornflour, cottage cheese and lastly the orange juice.
7. Whisk the egg whites to a stiff peak and fold this into the cheese mixture.
8. Put the mixture into the biscuit case and bake in an oven at 160°C for 1¼ hours until firm and pale golden in colour. Then turn off the heat and leave the cheesecake to cool in the oven.
9. When completely cooled remove the cheesecake from the cake tin, dredge with icing sugar and serve.
Note: Cheese cake recipes can be varied by the use of different toppings such as fruit purees, fruit jellies or tinned and fresh fruits.
COMPOSITE SWEETS
17. TRIFLE (1)
10 PORTIONS
Ingredients
Custard sauce 750 ml
Genoise sponge 450 g
Commercial jelly 500 ml
Raspberry jam 200 g
Glace cherries 5
Angelica 5 g
Double cream 250 ml
Method
1. Prepare and cook the sponge. Allow it to cool then split it lengthways and spread it with raspberry jam.
2. Cut the sponge into 15 mm dice and divide equally between glass serving dishes or bowls.
3. Prepare the jelly, pour it onto the sponge and allow to set.
4. Prepare the custard sauce, allow it to cool whisking occasionally then pour it onto the jelly and allow to set.
5. Whisk the cream and use it with glace cherries and angelica to decorate the surface of the trifle.
18. TRIFLE (2)
10 PORTIONS
Ingredients
Custard sauce 750 ml
Genoise sponge or Swiss roll 450 g
Ratafia biscuits 350 g
Stock syrup 375 ml
Raspberry jam 200 g
Sweet sherry 200 ml
Double cream 250 ml
Method
1. Prepare and cook the sponge. Allow it to cool then split it lengthways and spread it liberally with jam. Cut it into 15 mm slices. As an alternative, swiss roll may be prepared and cut into 15 mm rounds.
2. Arrange the sponge or swiss roll nearly in serving bowls. Crush some of the ratafia biscuits and sprinkle these onto the sponge.
3. Prepare the stock syrup and mix it with the sherry. Pour this over the sponge and allow to soak.
4. Prepare the custard sauce, pour it over the sponge and allow to set.
5. Whisk the cream and use it with glace cherries, angelica, ratafia biscuits and toasted flaked almonds to decorate the surface of the trifle.
CREAM BASED
19. CREAM BRULEE
10 PORTIONS
Ingredients
Double cream 500 ml
Bay leaf 2
Eggs 8
Caster sugar 50 g
Demerara sugar 125 g
Vanilla essence
Method
1. Separate the egg yolks from the whites.
2. Warm the cream and bay leaves in a saucepan to just below boiling point and mix together the egg yolks and caster sugar in a heatproof bowl.
3. Remove the bay leaves from the cream and mix the cream with the eggs and sugar mix.
4. Stand the mixture in a bath of hot water and cook, stirring constantly until the mixture is thick enough to coat the bask of the spoon.
5, Strain the mixture, pour it into 10 ramekin dishes and refrigerate for 4 hours.
6. Completely cover the surface of each ramekin with a fine layer of demerara sugar.
7. Set the ramekins on a bed of ice and place them under a hot grill to caramelise the demerara sugar then refrigerate for a further 2 hours before serving,
COLD SOUFFLES
Notes:
1. Sweet souffles are made with whipped cream and gelatine. As they are not baked but left to set in the refrigerator they cannot rise. To achieve the characteristic raised appearance of a souffle the dish (which can be made in either individual or large souffle moulds) should be prepared with a 20 mm deep collar made of greaseproof paper or thin card extending above the rim.
2. Pour the prepared mixture into the souffle dish until it reaches almost to the rim of the collar and place in a refrigerator to set.
3. When the souffle is required for service run a warmed knife between it and the collar. Carefully remove the collar then decorate very lightly, so as not to depress the souffle, with whipped cram and a selection from the following:
a. Grated lemon, orange or lime peel
b. Grated chocolate
c. Chocolate run-outs
d. Toasted flaked almonds
e. Glace cherries and angelica
20. LEMON SOUFFLE
10 PORTIONS
Ingredients
Fresh lemon 5
Eggs 8
Caster sugar 200 g
Powered gelatine 25 g
Double cream 300 ml
Method
1. Prepare the souffle moulds.
2. Grate the zest and squeeze the juice from the lemons.
3. Separate the egg yolks from the whites.
4. Stand a heatproof bowl containing 50 ml of water in a hot bain marie. Sprinkle the gelatine into the bowl and stir until it dissolves then put aside to cool.
5. Put the egg yolks, sugar, lemon zest and juice into a bowl and whisk until the mixture thickens.
6. Pour the gelatine into the mixture and mix both together.
7. Whisk the cream until it begins to thicken. Whisk the egg whites to a stiff peak then carefully fold first the cream and then the egg whites into the mixture.
8. Pour the souffle into the prepared moulds and refrigerate until set.
9. Remove the collar and decorate as required.
Notes:
21. Chocolate souffle. Melt 200 g of dark chocolate and add when whisking the egg yolks. For addition a flavour add 40 ml of rum or brandy at the same time.
22. Coffee souffle. Add 200 ml of strong black coffee or 100 ml of coffee essence when whisking the yolk mixture. For additional flavour add 40 ml of Tia Maria or coffee Curacao liqueur at the same time.
23. Orange souffle. Add the grated zest of a large orange and 200 ml of fresh orange juice when whisking the yolks. For additional flavour add 40 ml of Grand Marnier or orange Curacao liqueur at the same time.
24. SYLLABUB
10 PORTIONS
Ingredients
Fresh lemons 4
Brandy 80 ml
Sweet white wine or Sherry 100 ml
Caster sugar 150 g
Double cream 500 ml
Method
1. Remove the zest from two of the lemons with a peeler, leaving behind the white pith. Squeeze out the juice.
2. Put the peel and the lemon juice into a bowl, add the wine (or sherry) and the brandy. Cover the mixture and leave to infuse overnight.
3. Strain the liquid into a clean bowl, add the sugar and stir until dissolved.
4. Pour the cream slowly into the liquid, whisking vigorously until the syllabub stands in soft peaks then spoon into individual glasses or cups.
5. Keep the syllabub in a cool place, but not in a refrigerator, until required for service.
6. For garnish; remove the peel from the remaining lemons, cut into very fine strips, blanch, refresh and drain well then serve the syllabub with a cluster of drained lemon strips. Additionally, serve also with sponge fingers or ratafia biscuits.
FRUIT BASED
25. COMPOTE OF DRIED FRUIT
10 PORTIONS
Ingredients
Dried fruit 400 g
Sugar 75 g
Method
1. Thoroughly wash the fruit, cover with one and a half times its volume of cold water and leave to soak overnight.
2. Bring to the boil in the liquor, add the sugar and simmer until the fruit is tender.
3. Remove from the stove, allow to completely cool then refrigerate. Allow to stand for 24 hours before use.
4. May be served chilled or hot.
Note: When using dried prunes, a few slices of lemon and a small quantity of cinnamon stick may be added during the cooking. When using dried apples, apricots and pears, lemon, cinnamon stick and a few cloves may be added during the cooking.
26. COMPOTE OF APPLES
10 PORTIONS
Ingredients
Apples 1 kg
Sugar 200 g
Water 1 ltr
Cinnamon stick 50 mm
Fresh lemon 1
Method
1. Peel the zest and squeeze the juice from the lemon. Place the sugar, lemon zest and juice, cinnamon stick and water into a saucepan. Bring to the boil and then simmer.
2. Peel, core and halve the apples, place them into the syrup.
3. Cover with a lid and cook in an oven at 190°C until tender.
4. Remove the saucepan from the oven, allow to cool and refrigerate for 24 hours.
5. Transfer the apples to a serving dish and strain the syrup over for service which may be either chilled or hot.
27. COMPOTE OF PEARS
10 PORTIONS
Ingredients
Pears 10
Sugar 200 g
Water 1 ltr
Fresh lemon 1
Method
1. Halve the lemon. Place the sugar and water into a saucepan, bring to the boil and then simmer.
2. Peel the pears without removing the stalks then remove the core from the base of the pear. Rub over each pear with lemon juice as it is peeled.
3. Place the pears into the syrup, cover with a lid and poach until tender. Remove from stove, allow to cool and then refrigerate for 24 hours.
4. Transfer the pears to a serving dish and strain the syrup over for service which may be either chilled or hot.
28. COMPOTE OF APRICOTS/PEACHES
10 PORTIONS
Ingredients
Apricot/peach 1 kg
Sugar 200 g
Water 1 ltr
Method
1. Blanch the fruit for ten seconds in boiling water then refresh in cold water and remove the skins. Put the sugar and water into a saucepan, bring to the boil and then simmer.
2. Place the fruit into the syrup, cover with a lid and poach in an oven at 190°C to gently poach until tender.
3. Remove from the oven, allow to cool and then refrigerate. Transfer the fruit to a serving dish and strain the syrup over for service which may be either chilled or hot.
29. COMPOTE OF CHERRIES
10 PORTIONS
Ingredients
Cherries 1 kg
Sugar 200 g
Water 1 ltr
Method
1. Clean and wash the cherries.
2. Put the sugar and water into a saucepan, bring to the boil and then simmer.
3. Place the cherries into the syrup, cover with a lid, and poach in an oven at 109°C until tender.
4. Remove from the oven, allow to cool and then refrigerate.
5. Transfer the fruit to a serving dish and strain the syrup over for service which may be either chilled or hot. Serve with a little of the syrup.
30. COMPOTE OF RHUBARB
10 PORTIONS
Ingredients
Rhubarb 1 kg
Sugar 200g
Water 500 g
Fresh lemon 1
Method
1. Peel the zest and squeeze the juice from the lemon.
2. Place the sugar, the lemon zest and juice and the water into a saucepan, bring to the boil and then simmer.
3. Trim the stalks and remove the leaves and coarse skin from the rhubarb. Wash and then cut into 90 mm lengths.
4. Put the rhubarb into the syrup, cover with a lid and poach in an oven at 190°C until tender.
5. Remove from the oven and transfer the rhubarb from the syrup into a serving dish.
6. Reduce the syrup by half, allow it to cool then pour over the rhubarb for service which may be either chilled or hot.
31. COMPOTE OF STRAWBERRIES/RASPBERRIES
10 PORTIONS
Ingredients
Strawberries/raspberries 1 kg
Sugar 200 g
Water 500 ml
Method
1. Place the sugar and water into a saucepan, bring to the boil and then simmer.
2. Remove the stalks from the fruit and then wash.
3. Put the fruit into the syrup, return to the boil and then immediately remove from the stove.
4. Allow the fruit to cool and then refrigerate. Transfer the fruit from the syrup to a serving dish, and then pour over the fruit for service which may be either chilled or hot.
32. FRESH FRUIT SALAD
10 PORTIONS
Ingredients
Fresh fruit 1.5 kg
Caster sugar 150 g
Fresh lemon 1
Water 250 ml
Liqueur (optional) 125 ml
Method
1. Squeeze the juice from the lemon.
2. Boil the water and sugar together for 2 minutes. Allow to cool and then add the lemon juice and some liqueur if required.
3. Prepare the fruit. Put it into a bowl and pour on the cold syrup. Place in a cool place or refrigerate for 1 hour to allow the flavours of the fruits to develop.
33. FRUIT FOOL
10 PORTIONS
Ingredients
Fresh fruit 400 g
Double cream 250 ml
Sugar 100 g
Method
1. Poach the fruit in a small quantity of water, the amount of added sugar depending upon the type of fruit used.
2. Allow the fruit to cool then sieve or blend to produce a puree.
3. Whisk the cream until stiff then fold in the fruit puree.
4. Pour the mixture into glasses or coupes, chill and decorate before serving with some grated chocolate, shortbread biscuits or cats tongues.
34. FRUIT JELLY
10 PORTIONS
Ingredients
Jelly crystals or packet jelly 1 ltr
Fresh or tinned fruit 500 g
Whipped cream 100 ml
Method
1. Prepare the fresh fruit or drain the tinned fruit then cut into either dice or thin slices.
2. Prepare the jelly in accordance with the manufacturers instructions and allow to cool.
3. Rinse the mould out with cold water. Pour in a little of the jelly and allow to set.
4. Decorate this with a layer of fruit then pour on more jelly sufficient to cover the fruit and allow to set.
5. Repeat this process until all the fruit has been used and the mould is full.
6. Place in a refrigerator to set.
7. Prepare for service by plunging into hot water for a few seconds and then turning out onto a serving dish or place and decorating with whipped cream.
Notes:
1. An additional 25 g of gelatine may be added when making jelly which is to be served in particularly warm temperature.
2. Fruit jellies may be set and served in individual glass sundae dishes.
35. SUMMER PUDDING
10 PORTIONS
Ingredients
Selection of mixed soft fruit
Strawberries, raspberries, blackberries,
blackcurrants, cherries, redcurrants 1 kg
White sandwich loaf 15 slices
Caster sugar 200 g
Double cream 100 ml
Method
1. Remove the crusts from the bread and completely line either pudding basins or individual moulds.
2. Put the fruit and sugar into a shallow pan, cover, bring to the boil and simmer for 3 minutes on a low heat.
3. Fill the moulds with this mixture then cover with the remaining bread.
4. Put a small plate on top of the mould then place a weight on top, sufficient to press the plate down onto the pudding.
5. Place the pudding into a refrigerator to chill for 8 hours before removing from the mould immediately prior to service. Decorate with whipped cream or serve with a sauceboat of cream.
MERINGUE BASED
36. APPLE MERINGUE FLAN
10 PORTIONS
Ingredients
Flan paste 500 g
Meringue 400 g
Apple puree 1 kg
Caster sugar 50 g
Method
1. Prepare the apple puree.
2. Prepare the flan paste, line the flan rings, crimp the edges and prick the bases with a fork.
3. Line the flan with greaseproof paper, bake blind and cook in an oven at 190°C for 25 minutes.
4. Remove from the oven and take out the blind baking material.
5. Prepare the meringue and put it into a piping bag containing a large star tube.
6. Two thirds fill the flans with apple puree then neatly pipe on the meringue.
7. Dust the flan lightly with caster sugar and place it into an oven at 190°C to cook and lightly colour the meringue.
37. APPLE SNOW
10 PORTIONS
Ingredients
Apple puree 500g
Meringue 400 g
Fresh lemon or orange 1
Method
1. Squeeze the juice and grate the zest from either an orange or a lemon.
2. Prepare the apple puree and add the zest and juice of the fruit.
3. Prepare the meringue and then fold it into the apple puree. The mixture can then be put into a chilled glass dish or into chilled coupes and refrigerated for service.
38. PAVLOVA
10-12 PORTIONS
Ingredients
Meringue 800 g
Vanilla essence 2 ml
Whipped cream 750 ml
Fresh or tinned fruit 400 g
Method
1. Prepare the meringue adding the vanilla essence with the sugar.
2. Very lightly grease baking trays.
3. Using a piping bag and plain tube, pipe four 250 mm rounds of meringue onto the baking sheets. Using a large star piping tube, pipe sufficient stars or rosettes of meringue onto a baking sheet to decorate the top of the pavlova.
4. Bake in an oven at 120°C until the meringue is crisp. Remove the meringue from the baking trays and place to one side.
5. Prepare the fruit; small fruits should be left whole, large fruits should be halved or sliced and tinned fruit must be well drained of syrup.
6. Whisk the cream and fruit. Finish the top layer of the pavlova with a little cream on which can be placed the stars or rosettes of meringue. Chill before service.
39. VACHERIN
Ingredient
Meringue 200 g
Sweet pastry 400 g
Whipped cream 750 ml
Prepare fresh or tinned fruit
Chocolate chips
Method 1
1. Roll out a round of sweet paste 20 cm in diameter and 3 mm thick, prick with a fork then lightly blind bake in an oven at 160°C.
2. Prepare the meringue mix and with a piping bag and star tube, pipe out small shells or circles 5 cm diameter onto greaseproof paper.
3. Cook these in a very slow oven and then using a piping bag containing meringue mix secure them around the top edge of the pastry base. Bake in an oven at 160°C until the meringue is set.
4. Fill case with fruit and whipped cream and decorate with chocolate chips for service.
Method 2
Meringue 200 g
Sweet pastry 100 g
Whipped cream 200 ml
1. Roll out a round of sweet paste to 5.5 cm in diameter and 3 mm thick, prick with a fork and bake blind in an oven at 160°C until cooked and lightly coloured.
2. Prepare the meringue mix and using a piping bag and a star tube pipe three rounds 5.5 cm in diameter onto grease proof paper. Cook these in a very slow oven.
3. Place two or more of these meringue rounds on the sweet pastry base and using a piping bag and a star tube cover the outside with lattice work meringue.
4. Bake in an oven at 160°C.
5. Allow to cool then decorate the top with whipped cream for service.
MILK PUDDINGS
40. BAKED EGG CUSTARD
10 PORTIONS
Ingredients
Milk 1 ltr
Sugar 100 g
Eggs 6
Vanilla essence
Nutmeg 5 g
Method
1. Put the milk, sugar and vanilla essence into a saucepan and bring to blood heat.
2. Whisk the eggs in a basin then pour on the warmed milk.
3. Strain the custard then divide it between either heatproof pie dishes or individual glass dishes. Sprinkle a little nutmeg on the surface of each one.
4. Cook in a bain marie, without boiling in an oven at 180°C until the custard is set. Allow to cool for service.
41. BANANA CUSTARD
10 PORTIONS
Ingredients
Bananas 10
Custard sauce 500 ml
Fresh cream 125 ml
Method
1. Peel and slice the bananas across and place the slices into glass bowls or individual coupes.
2. Prepare the custard sauce and pour it over the bananas.
3. Allow to cool completely. Whisk the cream to a stiff peak and decorate as required.
42. CHOCOLATE BLANCMANGE
10 PORTIONS
Ingredients
Cornflour 60 g
Milk 750 ml
Sugar 100 g
Cocoa powder 25 g
Fresh cream 125 ml
Method
1. Mix the cornflour, sugar and cocoa powder with a little of the milk to make a smooth paste.
2. Bring the remainder of the milk to the boil then pour onto the mixture, whisking constantly.
3. Return the mixture to the saucepan and re-boil, stirring constantly.
4. Rinse the mould with cold water and pour in the blancmange, allow to cool and set. Remove the blancmange from the mould. Whisk the cream to a stiff peak and using a piping bag containing a star tube decorate the blancmange for service.
43. CREME CARAMEL
10 PORTIONS
Ingredients
Milk 1 ltd
Sugar 275 g
Eggs 6
Vanilla essence
Water 185 ml
Method
1. Place 125 ml of the water and the sugar into a thick bottomed saucepan.
2. Bring to the boil and cook to a dark golden brown.
3. Add the remaining 60 ml of water and reboil.
4. Divide equally among individual heatproof moulds and allow to set.
5. Put the milk, sugar and vanilla essence into a saucepan and bring to blood heat.
6. Whisk the eggs in a basin then pour on the warmed milk.
7. Strain the custard and divide it equally between the moulds.
8. Cook in a bain marie without boiling in an oven at 180°C until
the custard is set. Allow to cool and
turn the custard out with the caramel uppermost for service.
44. DIPLOMAT PUDDING
10 PORTIONS
Ingredients
Raspberry jelly 250 ml
Genoise sponge 100 g
Stock syrup 20 ml
Redcurrant sauce 250 ml
Vanilla bavarois 750 ml
Brandy 25 ml
Sherry or Madeira 60 ml
Currants 25 g
Sultanas 25 g
Glace cherries 35 g
Angelica 15 g
Method
1. Cut the genoise sponge into 15 mm dice.
2. Cut the cherries and angelica into small dice, mix with the currants, sultanas and genoise sponge. Place those ingredients into a basin, add the sherry, brandy and stock syrup, and allow to macerate for 1 hour.
3. Prepare the raspberry jelly and chemise the bottom of the charlotte or other suitable moulds to a depth of 15 mm. Put in a cool place or a refrigerator to set.
4. Prepare the vanilla bavarois and when it is on the point of setting fold it into the cake and fruit.
5. Fill the moulds and allow to set.
6. Remove from the mould and serve, jelly uppermost on a dish and surrounded with redcurrant sauce.
45. JUNKET
10 PORTIONS
Ingredients
Milk 1.5 ltr
Rennet 30 ml
Sugar 25 g
Nutmeg 5 g
Method
1. Dissolve the sugar in milk warmed to blood heat.
2. Pour the milk into the dishes in which it is to be served.
3. Stir in the rennet and put the dishes in a warm place (not an oven) to allow the junket to set.
4. Use a little grated nutmeg to decorate the junket for service.
46. MILK JELLY
10 PORTIONS
Ingredients
Milk 1 ltr
Sugar 100 g
Lemon 1
Powered gelatine 50 g
Water 60 ml
Method
1. Warm the water in a saucepan, sprinkle in the gelatine and stir until it is completely dissolved.
2. Grate the zest from a quarter of the lemon.
3. Place the milk, sugar and lemon zest in a saucepan and bring to the boil.
4. Pour the milk onto the gelatine allow the mixture to cool slightly then strain and pour it into moulds or coupes to set for service.
RICE BASED
27. CONDE RICE
10 PORTIONS
Ingredients
Pudding rice 175 g
Milk 1.75 ltr
Sugar 75 g
Nutmeg
Method
1. Wash over the rice and simmer together with the milk and sugar in a covered saucepan until tender.
2. Put into serving dishes or coupes and serve sprinkled with a little grated nutmeg and stewed fruit.
Notes:
Fruit Condes (Cold)
1. Fruit condes may be made with the rice base from the conde rice recipe which should be allowed to cool and then be blended with whipped cream (125 ml per 10 portions), and served in glass bowls or coupes.
2. Any tinned compote fruits are suitable and these should be placed on top of the rice, masked with apricot glaze and decorated with whipped cream, glace cherries and angelica.
PASTRY BASED
48. APPLE SLICE
10 PORTIONS
Ingredients
Puff pastry 500 g
Apricot glaze 250 ml
Egg 1
Cooking apples 600 g
Method
1. Roll out the puff pastry 3 mm thick, then cut into strips 100 mm wide and place onto baking trays.
2. Prick the pastry with a fork and egg wash the edges.
3. Cut further strips of puff pastry 20 mm wide and 5 mm thick. Place along the edges and crimp.
4. Brush the raised edge with egg wash.
5. Peel and core the apples, cut into halves and thinly slice across the apple retaining the half apple shape.
6. Press lightly with the hand to flatten and lift with a pallet knife onto the pastry strips.
7. Bake in an oven at 190°C for 30 minutes.
8. Remove from the oven, brush the applies with boiling apricot glaze and allow to cool and set before cutting up for service.
49. PROFITEROLES
10 PORTIONS
Ingredients
Choux paste 400 ml
Whipped cream or Pastry cream 150 ml
Icing sugar 50 g
Eggs 1
Method
1. Lightly grease baking trays.
2. Prepare the choux paste and using a piping bag containing a 120 mm plain tube pipe the paste onto the baking trays in bell shapes 20 mm in diameter.
3. Brush with egg wash and cook in an oven at 220°C and to a golden brown colour.
4. Remove from the oven and allow to cool.
5. Fill the profiteroles with whipped or pastry cream, dredge with icing sugar and serve on a doily covered dish accompanied by a chocolate sauce which may be served either hot or cold.
50. FRUIT FLAN
8 PORTIONS
Ingredients
Flan paste 500 g
Pastry cream 500 ml
Tinned fruit 400 g
or
Fresh fruit 500 g
Apricot glaze 100 ml
Egg 1
Method
1. Prepare the fruit (see notes) and the apricot glaze.
2. Prepare the flan paste and roll out 5 mm thick. Line a 230 mm flan ring with the paste.
3. Line the inside of the flan with greaseproof paper and bake blind in an oven at 190°C for 20 minutes.
4. Remove from the oven, take out the blind bake and the greaseproof paper and take off the flan ring. Egg wash the pastry inside and out and return to the oven to colour.
5. Prepare the pastry cream and while it is still hot ¾ fill the flan case then allow to cool.
6. Arrange the fruit on the pastry cream.
7. Boil the apricot glaze and brush over the fruit. Allow to set then cut into portions.
51 LEMON MERINGUE PIE
10 PORTIONS
Ingredients
Flan paste 400 g
Basic meringue 200 g
Milk 500 ml
Lemons 2
Sugar 50 g
Cornflour 25 g
Eggs 2
Caster sugar 25 g
Method
1. Prepare the flan paste and roll it out 5 mm thick.
2. Line two flan rings with the paste.
3. Line the insides of the flans with greaseproof paper and bake blind in an oven at 190°C for 20 minutes.
4. Separate the egg yolks from the whites, grate the zest and squeeze the juice from the lemons.
5. Mix the cornflour with a little milk to a smooth paste.
6. Put the sugar and zest into the remainder of the milk and bring to the boil, add the cornflour and cook for 2 minutes.
7. Add the lemon juice and then pour the mixture onto the egg yolks stirring constantly.
8. Remove the blind bake and greaseproof paper from the flans then three-quarters fill them with the lemon filling and allow to cool.
9. Prepare the meringue and then spread or pipe it over the lemon fillings.
10. Dust with caster sugar, place into an oven at 150°C to cook and lightly colour the meringue.
Note: As an alternative to the lemon pie filling used in this recipe, a rich lemon curd filling may be used:
Ingredients
Butter 100 g
Caster sugar 100 g
Egg Yolks 2
Lemon juice and zest 1
Method
Cream together the egg yolks and sugar in a heatproof bowl, add the butter, lemon juice and zest then place the bowl in a bath of hot water over low heat and whisk continuously until the mixture thickens.
52. STRAWBERRY SHORTCAKE
10 PORTIONS
Ingredients
Shortcake
Flour 225 g
Baking powder 10 g
Salt good
pinch
Nutmeg pinch
Caster sugar 50 g
Unsalted butter 60 g
Eggs 1
Single cream 125 ml
Filling
Strawberries 300 g
Caster sugar 60g
Unsalted butter 100
Double cream 250 ml
Kirsck Grand Marnier 40 ml
Method
Filling
1. Clean the strawberries and reserve several whole fruits for decoration. Prepare 100 g in slices, crush the remainder and stir in 40g of the caster sugar and 20 ml of the liqueur. Fold in the sliced fruit and set aside.
SHORTCAKE
2. Butter and flour two sandwich tins, (approximately 200 cm in size).
3. Sieve together the flour, baking powder, salt, nutmeg and caster sugar.
4. Cut the butter into cubes, and mix with the flour to a fine sandy texture. Make a bay.
5. Whisk together the egg and single cream, pour into the bay and mix all ingredients into a smooth dough.
6. Roll out the dough on a lightly floured board, fill the sandwich tins and bake at 220°C for 20 minutes.
7. Remove from the oven and turn our onto a pastry wire to cool.
ASSEMBLY
8. Whisk the double cream to a soft peak then add the remaining 20 g of caster sugar and 20 ml of liqueur.
9. Butter one side of each layer of shortcake.
10. Spread the strawberry filling over the bottom layer and then sandwich it with the top layer.
11. Decorate the surface with the cream and the whole strawberries for service.
YEAST BASED
53. BASIC SAVARIN DOUGH (FOR SAVARIN,
BABAS AND MARIGONS)
600 GRAMMES
Ingredients
Flour (regular) 125 g
Flour (strong) 225 g
Sugar 10 g
Eggs 3
Salt pinch
Yeast 10 g
Milk 75 g
Butter 100 g
Method
1. Prepare the moulds by greasing with butter and then dusting with flour.
2. Sieve together the flour and salt, make a bay.
3. Mix the eggs, sugar, milk and yeast together and pour into the bay.
4. Mix in a quarter of the flour to make a batter. Cover with a cloth and put in a warm place to ferment for 20 minutes then stir in the remaining flour and mix to a soft dough.
5. Melt the butter and pour it on top of the dough. Cover and put in a warm place to prove to double its size.
6. Stir the butter into the dough and allow to prove again.
7. Knock back the dough and fill the moulds.
Note: This mixture is sufficient to produce two savarins, four marignons or four babas.
54. MARIGNONS
6-8 PORTIONS
Ingredients
Basic savarin dough 1.2 kg
Apricot glaze 200 g
Whipped cream 150 ml
Savarin syrup 200 ml
Method
1. Prepare the savarin dough and large barquette moulds by greasing with butter and then dusting with flour.
2. One third fill each mould with dough and bake in an oven at 230°C for 20 minutes.
3. Remove the marignons from the oven and turn them out of the moulds onto a pastry wire to cool.
4. Prepare the savarin syrup and the apricot glaze.
5. Soak the marignons in the hot savarin syrup then place them onto a pastry wire to drain.
6. Make oblique incision lengthways on the surface then mask with boiling apricot glaze
7. Decorate with whipped cream for service.
55. RUM BABAS
6-8 PORTIONS
Ingredients
Basic savarin dough 1.2 kg
Apricot glaze 200 g
Whipped cream 150 ml
Savarin syrup 200 ml
Currants 25 g
Glace cherries 4
Rum 60 ml
Method
1. Wash and dry the currants and prepare the baba moulds.
2. Prepare the savarin dough adding the currants after mixing in the butter and before the second proving takes place.
3. One third fill each mould with dough and bake in an oven at 230°C for 20 minutes.
4. Remove the babas from the oven and turn them out of the moulds onto a pastry wire to cool.
5. Prepare the savarin syrup and add the rum.
6. Soak the babas in the hot rum syrup then place them onto a pastry wire to drain.
7. Mask with boiling apricot glaze and decorate with a rosette of whipped cream and a glace cheery.
56. SAVARIN WITH FRUIT
8 PORTIONS
Ingredients
Basic savarin dough 600 g
Filleted almonds 50 g
Apricot glaze 200 g
Fresh fruit salad 500 g
Savarin syrup 500 ml
Method
1. Prepare the savarin dough and the savarin moulds.
2. Put the dough into the moulds and bake in an oven at 190°C for 40 minutes.
3. Remove from the oven and turn out of the moulds onto a pastry wire to cool.
4. Prepare the savarin syrup and the apricot glaze. Toast the almond fillets.
5. Soak the savarin in the hot syrup then place them onto a pastry wire and allow to drain.
6. Mask the savarins with boiling apricot glaze and place them on a round serving dish. Fill the centre with fresh fruit salad and decorate the top with the toasted almonds.