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Yogurt blancmange with fruit compote.

Posted on 2 November 2017
Print Recipe
 Yogurt blancmange with fruit compote.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Soak gelatine sheets into cold water for 10 minutes.
  2. Heat milk cream in a saucepan with sugar until it dissolves.
  3. Squeeze gelatine to drain water and add it to cream, mix until gelatine is evenly dissolved.
  4. When warm add yogurt, mix again.
  5. Pour into a mould of your choice and set in the fridge for at least 3 hours.
  6. For the compote:
  7. Dice fruit if big, put in a skillet with sugar on low heat until the fruit takes apart, you have to end up with a thick sauce.
  8. Put out of the mould the pudding and pour compote right before serving.
  9. For the compote:
  10. Dice fruit if big, put in a skillet with 2 tablespoons of sugar on low heat until the fruit takes apart, you have to end up with a thick sauce.
  11. Remove pudding from the mould and pour compote right before serving.
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Walnut country cake.

Posted on 6 October 2017
Print Recipe
 Walnut country cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Heat the oven to 180°C ( 360°F), grease the tin.
  2. Beat butter and sugar untill fluffy, beat in eggs one at time adding a tablespoon of flour with the last one to avoid lumps then add vanilla.
  3. Sift the rest of the flour and fold the mixture gently; at last add chopped walnuts.
  4. Pour the dough into the tin and level the Surface. Bake for 20- 25 minutes until risen and Golden brown. Let the cake rest for 5 minutes in the tin then let it cold on a wire rack.
  5. To make the buttercream beat the butter until very soft, add the icing sugar and beat again. Beat in the vanilla extract and enough milk to make it spreadable.
  6. Spread the icing on top of the cooled cake and decorate with extra walnuts.
Recipe Notes

For a 20 cm square tin ( 8 inches).

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Red velvet cake, recipe from Lorraine Pascale

Posted on 2 October 2017
Print Recipe
 Red velvet cake, recipe from Lorraine Pascale
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
  2. Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
  3. Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
  4. For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
  5. Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.
Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.

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Grapefruit Sour IPA sherbet.

Posted on 15 July 2017
Print Recipe
 Grapefruit Sour IPA sherbet.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Put in a pan water ans sugar, bring to a boil untill sugar is dissolved. Let it cool then add beer and mix.
  2. Beat egg whites with a pinch of salt untill fluffy then add the sugar syrup and mix well. Put the bowl in freezer, every 20- 30 minutes mix the sherbet. At first you'll see whites on top and syrup at the bottom of the bowl, don't give up, keep on mixing every now and then and in 4-5 hours you'll have your sherbet.
Recipe Notes

The sherbet could be stored in freezer up to a month but before serving it you have to cream it again: take it off the freezer few minutes in advance and when it's soft enough mix it untill creamy again.

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Pull apart chocolate crown.

Posted on 17 April 2017
Print Recipe
 Pull apart chocolate crown.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Mix flour and butter, add sugar and salt. Add all the other ingredients and knead untill you have a soft loaf.
  2. Spread dough with a rollpin in a rectangle 0.3 inches thick. Brush this with melted butter, sprinkle sugar, chocolate chips and nuts/almonds then roll it and cut slices large about 0.7 inches.
  3. Put them in a greased baking pan forming a ring-shaped cake. Brush it with some milk, sprinkle with some more sugar, chocolate and nuts and bake at 356°F for about 30-40 minutes.
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