Sweet Tooth Experiments

Monthly Archives: April 2016

Yoghurt Panna Cotta with Honey Figs Syrup

Posted on Posted in Panna Cotta .

Yoghurt Panna Cotta with Honey Figs Syrup

Yoghurt Panna Cotta with Honey Figs Syrup recipe

I recently went through a phase where I wanted to make ‘healthy’ desserts, but without using super expensive ingredients or ingredients that are difficult to find.

On top of this I didn’t want them to be too hard to make, I wanted to make the recipe easy for anyone to pick up and master. Additionally, I wanted people to be able to zip into Coles for ingredients and make a simply tasty and not KJ (calorie) heavy dessert.

This Panna Cotta recipe uses low fat yoghurt and milk instead of fattening cream and honey to add some extra sweetness.

The figs provide some beautiful flavor and sweetness (especially being soaked in honey).

 

Ingredients:

Panna Cotta:

  • 120ml low fat milk
  • 2 tsn honey
  • 2 tsn vanilla essence
  • 2 + ¼ tsn gelatine
  • 480ml low fat vanilla yoghurt

Syrup:

  • 120ml honey
  • 200ml water
  • 320g figs (around 5 figs)

 

Method:

  1. Spray 4 x 250ml cup ramekins with oil spray.
  2. Place the milk, honey and vanilla essence in a bowl and heat in the microwave until boiling, stir to combine.
  3. Add the gelatine and beat until smooth with no lumps.
  4. Add the yoghurt and whisk to combine.
  5. Pour the mix evenly between the 4 ramekins and place in the fridge to set for 4 hours.
  6. Meanwhile, make the figs cut up the figs into 6 pieces vertically and place in a saucepan.
  7. Add the honey and water to the saucepan and heat on high on the stove.
  8. Stir constantly until the figs are soft and a syrup has formed (will take around 5 minutes on high/medium heat).
  9. Place the syrup and figs into a bowl and leave aside to cool completely.
  10. Once the Panna Cotta has set turn out onto a plate and top with the cooled figs and cooled syrup. Serve.

 

Yoghurt Panna Cotta with Honey Figs Syrup recipe

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Yoghurt Panna Cotta with Honey Figs Syrup recipe

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Yoghurt Panna Cotta with Honey Figs Syrup recipe

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Pumpkin Vanilla and Cinnamon Scrolls

Posted on Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Pumpkin Vanilla and Cinnamon Scrolls recipe

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

  • 60ml warm milk
  • 7g yeast
  • 45g sugar
  • 2 eggs
  • 160g pumpkin puree
  • 475g plain bread flour
  • ¼ tsn salt
  • 100g butter

Filling:

  • 100g butter
  • 45g brown sugar
  • 1 tbsn cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground cloves
  • 40g honey
  • 1 tbsn corn starch
  • 145g pecans

Icing:

  • 2 cups icing sugar
  • 40g corn syrup
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn ground cinnamon
  • 40g butter
  • 40ml milk

Extra:

  • 20g butter

 

Method:

  1. Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
  2. Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
  3. Place the pumpkin in a food processor and blitz until pureed.
  4. Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
  5. Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
  6. Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
  7. Once dough is done flour a surface and knead the dough for 3 minutes.
  8. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
  9. Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
  10. Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
  11. Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
  12. Once dough is ready flour the surface again and place the dough on the surface.
  13. Using a rolling pin roll the dough out to 30cm x 40cm.
  14. Spoon the nut mix over the dough evenly until almost reaching the edges.
  15. Roll up the dough from the longer sides to resemble a long log.
  16. Cut off the 2 ends of the log to make the ends straight.
  17. Cut the log into 12 equal rolls and place cut side up onto the tray.
  18. Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
  19. Once proved melt the extra butter and brush onto the top of each roll.
  20. Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
  21. Remove from the oven and leave aside to cool slightly (around 10 mins).
  22. Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
  23. Using a hand whisk beat until well combined.
  24. Drizzle icing over the scrolls and serve.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Frangelico and Nutella Charlotte Cake

Posted on Posted in Cakes .

Frangelico and Nutella Charlotte Cake

Frangelico and Nutella Charlotte Cake recipe

 

If I could only pick one spread to have on toast in the morning it would hands down have to be Nutella.

It’s hard to top the flavour pairing of chocolate and hazelnuts. And as it’s been some time since I baked with this ingredient (and since I baked with alcohol for that matter), I decided to go hazelnut crazy and produce a recipe that celebrates the amazing flavour that is hazelnut.

Taking some inspiration from my favourite dessert of all time (Tiramisu) and from chocolate mousse I came up with a choc hazel mousse cake.

How does this celebrate the hazelnut you ask? The base and sides of the cake are sponge biscuits soaked in Frangelico (hazelnut liquor), Nutella is layered throughout the mousse and chopped hazelnuts is scattered on the top of the cake.

Definitely a must try for a decadent celebration cake!

 

Ingredients:

Base:

  • 140ml Frangelico
  • 350g sponge finger biscuits (I used saviardi)

Filling:

  • 140g dark chocolate
  • 160g hazelnut spread
  • 40ml milk
  • 40ml Frangelico
  • 125g butter
  • 4 eggs
  • 300ml thickened cream
  • 1/3 cup sugar

 

Method:

  1. Grease and line a 25cm spring form cake tin with baking paper.
  2. Cut approx. 2cm off the bottom of all the biscuits until they are slightly higher than that the tin.
  3. Place the 100ml Frangelico into a bowl and dip the biscuits into the liquor until all the liquor is used up. Be sure to only dip them for a moment as you don’t want to soak the biscuits completely.
  4. Line the biscuits, soaked size on the inside of the cake and cut side on the bottom of the tin until the whole outside of the cake is boarded with biscuits.
  5. Now line the base of the tin with further biscuits until completely covered.
  6. Place the chocolate, hazelnut spread and milk into a saucepan on a low heat.  Stir the mix until smooth and combine.
  7. Stir in the butter and 40ml of Frangelico until combine and glossy.
  8. Remove mix off the heat and allow to cool slightly.
  9. Add the egg yolks into the chocolate mix and beat until smooth.
  10. In another bowl beat the egg whites until soft peaks form. Add the sugar and beat until glossy and thick.
  11. Using electric beaters beat the cream until peaks form.
  12. Fold a third of the egg white mix into the chocolate mix to loosen the mix.
  13. Add the remaining egg whites and fold until combine.
  14. Add the cream and fold until combine.
  15. Pour into prepared tin on top of the biscuits. Smooth the top and place in the fridge to set until firm (overnight preferred).

 

Frangelico and Nutella Charlotte Cake recipe

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Frangelico and Nutella Charlotte Cake

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Frangelico and Nutella Charlotte Cake recipe

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Frangelico and Nutella Charlotte Cake recipe

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Frangelico and Nutella Charlotte Cake recipe

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Frangelico and Nutella Charlotte Cake recipe

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Frangelico and Nutella Charlotte Cake recipe

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Frangelico and Nutella Charlotte Cake recip

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Frangelico and Nutella Charlotte Cake recipe

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Cheats Dulce Leche Cake

Posted on Posted in Cakes .

Cheats Dulce Leche Cake

Cheats Dulce Leche Cake recipe

So this cake doesn’t feature my usual unique, weird flavour combinations, nor is it a traditional cherished sweet treat. However, it makes it to my website as it has taken me 8 attempts of varying caramel cake recipes to make the ultimate and it’s this one by a mile that is the most amazingly tasting, simple and successful cake you will come across. I ended up doing a little cheating with this one by using nestle Caramel (instead of making my own caramel), which took out a massive time consuming step. This cake  bakes to perfection, has a beautiful rise that allows for multiple layers of cake and tastes AMAZING!

Cheats Dulce Leche Cake recipe

 

Ingredients:

Cake:

  • 200g butter
  • 340g sugar
  • 2 tsn vanilla essence
  • 4 eggs
  • 2 egg whites
  • 320g flour
  • 260g cream

Frosting:

  • 180g butter
  • 180 icing sugar
  • 2 tsn vanilla essence
  • 1 + ½ tbsn cream

Caramel:

  • 395g caramel top n’ fill

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the butter and sugar in a bowl and using electric beaters whisk until creamy and thick.
  3. Add the vanilla and beat for 2 minutes.
  4. Separate the eggs and beat in the 4 yolks until thick and creamy.
  5. Add the flour and the cream and beat until just combine.
  6. Place the separated egg whites with 2 additional egg whites into a bowl and beat with electric beaters until peaks form.
  7. Fold ¼ of the egg whites into the butter batter to release it.
  8. Add the remaining egg whites and fold until just combine.
  9. Spoon the mix into the cake tin and bake for 40 minutes or until a skewer inserted in the center comes out clean.
  10. Place on a cake rack to cool.
  11. To make the icing place the ingredients in a bowl and beat with electric beaters until creamy and thick.
  12. Leave icing aside for later use.
  13. Beat the caramel with electric beaters until smooth.
  14. Cut the cooled cake into 4 even layers.
  15. Place the bottom layer on a place and spread 1/3rd of the caramel on the cake top.
  16. Place the next cake layer and another 1/3rd caramel, repeat and top with last cake layer.
  17. Spread the icing over the side and top of the cake.
  18. Enjoy.

 

Cheats Dulce Leche Cake recipe

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Cheats Dulce Leche Cake recipe

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Cheats Dulce Leche Cake recipe

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Cheats Dulce Leche Cake recipe

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Cheats Dulce Leche Cake recipe

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Cheats Dulce Leche Cake recipe

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Cheats Dulce Leche Cake recipe
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