Freeze-ahead chocolate and chestnut parfait
Ingredients
- 200g milk chocolate, matted and cooled
- 2*250g cans sweetened chestnut puree
- 100g soft amaretti biscuits, roughly crumbled
- 2 oranges, peeled, segmented and roughly shopped, plus zest 1 orange
- 450ml double cream, softly whipped
- 50g datk chocolate, coarsely grated, to decorate
Method
Step 1; Rinse a 22*10*7 cm deep loaf tin with cold water, but don't dry it. Line the tin with cling film, smoothing out as many of the wrinkles as you can.
Step 2; Stir the chocolate, chestnut puree and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with cling film. Freeze for 3-4 hrs until just firm.
Step 3; Take the parfait out of the freeze 20 mins before serving. To serve, dip the tin briefly in hot water, then turn out onto a serving plate and remove the cling film. Scatter over the grated chocolate and slice.
Christmas cake souffles
- butter, for greasing
- 1 tbsp golden caster sugar, plus extra for dusting
- 4 medium egg whites
- 150ml ready-made custard
- 85g fruitcake, Christmas cake or pudding, finely crumbled
- caramel sauce, to serce
Method
Step 1; Heat over to 180C/160C and put in a baking tray to heat up. Grease 4*150 ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
Step 2; Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir in a together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gentlx fold in the rest using a big metal spoon until the mixture isn't to streaky.
Step 3; Divide the mixture between the ramekins, running your finger around the top inside of each to leave a 'gap' between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.
Step 4; Serve the hot souffles immediately, with jugs of warm caramel sauce for people to pour into theirs.
Nutty chocolate crunch
Ingredients
- 250g assorted biscuits, roughly chopped
- 250g assorted nuts, or a mix of nuts and dried fruit
- 300g milk or plain chocolate, or a mixture of both, chopped
- 100g butter. chopped
- 140g golden syrup
Method
Step 1; Butter and line a 20 cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any large nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
Step 2; Tip the mixture into the tin, then flatten lightly- it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting onto squares.
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