Tag Archives: Dessert
Spiced Apple & Blackberry Crumble
Posted on 25. Nov, 2009 by Guy Boulud.
Ask people to think of Blackberries, and for most of us, it conjures up images of wild harvests in Britain. The Blackberry season runs from August until late November meaning this desert is great as a winter warmer.
Crumble, as a dish, originated in the UK during World War II due to the restrictions imposed on people during food rationing. The main ingredients required to make a pies contained too much flour, fat and sugar, so a simple mixture of flour, butter and sugar was used to make the top of the crumble.
Crumbles are often served with custard or cream as a hearty, warm dessert after a meal and continues to be popular due to its simplicity.
Ingredients
CRUMBLE
340g Plain flour
230g Unsalted butter – Don’t substitute with margerine
110g Porridge aats
110g Caster sugar
2tbs Demerara sugar
1/2tsp Ground nutmeg
Pinch of salt
FILLING
1.3kg Cooking apples
280g Blackberries
230g Caster sugar
1tsp Cornflour
1/2tsp Ground Cinnamon
Method
CRUMBLE
- Sift the flour, nutmeg and salt into a large bowl.
- Cut the butter into cubes and rub into the flour using your fingers, until the mixture resembles breadcrumbs.
- Stir in the oats and sugar.
- Rub mixture until it begins to clump together
- Chill whilst making filling
FILLING
- Peel and core the apples and cut into chunks.
- Add the Blackberries.
- Combine sugar, cinnamon and cornflour and sprinkle over the fruit, and toss to coat.
- Place in shallow ovenproof dish.
- Now scatter the crumble mixture over the top.
- Sprinkle Demerara sugar over the top.
- Place on top 1/3 of pre-heated oven (190x/375f/G5) for 40 minutes.
Enjoy with custard, whipped or clotted cream!
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Mixed Berry Chocolate Brownie
Posted on 09. Nov, 2009 by Guy Boulud.
The brownie or chocolate brownie as it’s more commonly known, is originally an American invented dessert that made it’s first public appearance in 1893. To this day, the Chocolate Brownie continues to be one of the most popular desserts of all time.
To enhance the flavours of the rich dark chocolate, blend mascarpone with a selection of berries to add freshness and keep the dessert light.
Ingredients
CHOCOLATE BROWNIE
250g butter, cubed
250g plain dark chocolate, broken into squares
4 medium eggs
1 tsp vanilla extract
325g caster sugar
150g plain flour
1 tsp salt
BERRY MASCARPONE
200ml tub mascarpone
Handful each of strawberries, raspberries, blackberries and blueberries.
Method
- Preheat the oven to 180°C/Gas 4. Line a deep-side baking tin or brownie tin with baking parchment. To make the berry cream, chop up all fruit and beat into mascarpone. Chill in the fridge until ready to serve.
- Put the butter and the chocolate in a heatproof bowl over a pan of gently simmering water and heat together until melted and smooth, stirring occasionally. Remove from the heat and leave to cool for a short while.
- Beat the eggs, vanilla and sugar together until lightly and creamy. Beat in the chocolate mixture, followed by the flour and salt. Pour into the prepared tin and bake in the centre of the oven for 25 minutes or until risen and firm around the edges.
- Cool the brownie for a short while, then cut into squares and serve warm with the berry cream. Decorate with extra berries.
According to the chefs, chocolate desserts such as the Brownie, should be removed promptly from the oven to retain the best chocolate taste. This is because many of the compounds that give chocolate its flavor are highly volatile and easily lost.
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Kuih Serimuka-Glutinous Rice With Pandan Custard Layer
Posted on 13. Aug, 2009 by Guy Boulud.
Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I’d suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!
Kuih Serimuka – Glutinous Rice With Pandan Custard Layer
Ingredients
Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot
Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 g Sugar
9 inches round tray
A piece of Banana leaf or an aluminum foil
Method
To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.
Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.
Return the rice layer to the steamer. Continue to steam for another 10 minutes.
To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.
Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.
Allow the kuih to cool completely and slice to serve.
Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.
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Black Glutinous Rice With Coconut Milk – Pulot Hitam
Posted on 09. Aug, 2009 by Guy Boulud.
Black glutinous rice with coconut milk is probably one of the easiest dessert to make. It’s popular in Malaysia and also in neighboring countries, namely, Singapore, Indonesia, and Thailand. The black glutinous rice is available at most Asian grocery stores. So, do try making this simple mouthwatering dessert.
Black Glutinous Rice With Coconut Milk – Pulot Hitam
Ingredients
1 Cup (200g) Black Glutinous Rice, washed
6 Cups Water
120 g Palm Sugar
2 Pandanus Leaves, knotted
100 ml Coconut Milk
A pinch of sea salt
Method
In a medium pot, add black glutinous rice, water and Pandanus leaves. Bring it to a boil and lower the heat. Simmer the mixtures for about 45 minutes.
Then add the palm sugar and continue to simmer for another 20 minutes.
In a small saucepan, mix the coconut milk with a pinch of salt. Let it simmer gently until slightly hot but not boil.
Serve the black glutinous rice with 2 to 3 Tbsp of coconut milk.
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Vanilla Whipped Cream With Blueberry
Posted on 06. Aug, 2009 by Guy Boulud.
I think most of us is aware that fresh fruits and some whipped cream is a delightful pair. So, here is an easy, fuss free recipe for you to try, Vanilla Whipped Cream with Blueberry recipe. If you are making it, do make sure you chill it ahead before serving. Enjoy!
Vanilla Whipped Cream With Blueberry
Ingredients
2 Cups Fresh Blueberries
Few Sprigs of Fresh Mint Leaves
250 ml Whipped Cream
1 tsp Pure Vanilla Paste or Extract
1 Tbsp Sugar
Method
In a large mixing bowl, add the cream, vanilla and sugar. Beat until firm peaks form. Cover the bowl and refrigerate for at least 2 hours.
To serve, spoon the whipped cream into 4 individual glasses or bowls and top with blueberry. Garnish each serving with mint leaves. Serve immediately.
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