Sweet Tooth Experiments

Monthly Archives: January 2021

Rosé Strawberry Vanilla and White Chocolate Pudding

Posted on Posted in Pudding .

Rose Strawberry Vanilla And White Chocolate Pudding

 

Frozen strawberries in a glass of Rosé on a hot summer day, strawberries coated in melted white chocolate to end a dinner party, strawberry and vanilla smoothies for a morning snack….all delicious strawberry treats with complimentary flavour profiles.

This recipe expands on these flavour profiles to combine them together to make a rich, decadent, alcohol spiked dessert.

Why a pudding? This gave me the best chance to really allow the Rosé flavour to own the show!

 

Ingredients:

Batter:

  • 30g butter
  • 60g milk
  • 20g sugar
  • 1 tsn vanilla essence
  • 1/2 tsn strawberry essence
  • Pinch cinnamon
  • 100g self raising flour
  • 30g white chocolate
  • 120g strawberries

Sauce:

  • 20g butter
  • 60ml milk
  • 20g sugar
  • 60g white chocolate
  • 1/2 tsn vanilla essence
  • 160ml Rosé (sparking wine)

 

Ingredients:

  1. Pre-heat the oven to 180c degrees and spray 4-cup shallow overproof dishes with oil spray.
  2. First make the batter by placing the butter, milk and sugar in a microwave proof bowl and heat on high until the mix is bubbling.
  3.  Stir to ensure the mix is well combine, adding in the vanilla and strawberry essence then leaving aside to cool to room temperature.
  4. Sieve the cinnamon and flour into the milk mix and stir.
  5. Finely dice the strawberries and finely chop the chocolate, stir into the batter mix.
  6. Spoon the batter into the prepared 4 dishes to even amounts.
  7. To make the sauce combine the butter, milk, sugar, chocolate and vanilla essence into a pan and place onto the stove on a medium heat, stirring until smooth and glossy.
  8. Take off the heat and stir through the sauce the Rosé (or your preferred sparkling wine).
  9. Carefully pour the sauce over the back of a spoon evenly into each pudding.
  10. Place the puddings in the oven for 30 minutes or until golden and bubbling.
  11. Serve hot with ice-cream or custard.

 

Rose Strawberry Vanilla And White Chocolate Pudding

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Rose Strawberry Vanilla And White Chocolate Pudding

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Rose Strawberry Vanilla And White Chocolate Pudding

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Rose Strawberry Vanilla And White Chocolate Pudding

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Rose Strawberry Vanilla And White Chocolate Pudding

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Rose Strawberry Vanilla And White Chocolate Pudding

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Pistachio Honey Yoghurt Chia Cake with Rose Syrup

Posted on Posted in Cakes .

Pistachio Yoghurt Chia Slice With Rose Syrup

Taking inspiration from Middle Eastern flavours as well as my Baklava Cake and my Hazelnut Cake with Spiced Syrup this recipe takes their tastes and textures but with a ‘new age’ twist.

Gluten free and egg free this recipe uses ingredients usually found in ‘alternative’ style recipes.

The texture the chia seeds produces, the silkiness of the syrup along with the rose, pistachio, cinnamon, honey and pomegranate flour profiles makes this a delectable treat.

Ingredients:

Slice:

  • 4 tbsn chai seeds
  • 8 tbsn water
  • 160g shelled pistachios
  • 120g butter
  • 100g sugar
  • 80g cornflour
  • 1 tsn salt
  • 1 tsn cinnamon
  • 1 tsn baking powder
  • 200g vanilla yoghurt

Syrup:

  • 180ml water
  • 120g honey
  • 100g sugar
  • 1 tbsn pomegranate molasses
  • 1 tsn cinnamon
  • 1 tsn rosewater essence

 

Method:

  1. Preheat the oven to 180c and line a 20cm cake tin with baking paper.
  2. Ground the chia seeds and mix with the 8 tbsn water, leave aside until the water is absorbed.
  3. Place the shelled pistachios into a food processor and blitz until the mix resembles a sand-like texture (think almond meal).
  4. Beat butter and sugar with electric beaters until pale and fluffy.
  5. Add the chia mix and beat until combine.
  6. Sift in the corn flour, cinnamon, salt and baking powder.
  7. Add pistachio meal and yoghurt and stir to combine.
  8. Pour the batter into the tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
  9. Leave the cake in the tin to cool.
  10. To make the syrup add the water, honey, sugar and pomegranate molasses into a pot.
  11. Put the pot on the stove on medium heat, stiring until the sugar dissolves, then bring to the boil until the syrup has thickened.
  12. Take the pot off the heat and whisk in the cinnamon and rosewater essence.
  13. Poke the cake with a skewer in the top multiple times and pour the syrup over the top.
  14. Leave the cake aside to completely cool and soak up the syrup.
  15. Invert the cake onto a plate and top with the remaining syrup from the cake tin.

 

Notes:

  • I sprinkled with extra pistachios and rose petals.
  • You can replace the chia mix with 3 eggs if preferred.
  • Serve with thickened cream if desired.

 

Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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White Honey Blondies

Posted on Posted in Slice .

White Honey Blondies

White Honey Blondies Recipe

Blondies are a brownie without cocoa powder and usually the addition of vanilla essence.

Why this is a ‘white’ blondie is due to the chocolate being different to a brownie/blondie, in which is milk or dark chocolate. In this instance I have opted for white chocolate and with keeping with this theme I also utilised white sugar instead of the usual brown sugar.

For a little variation on this sweet treat (and there are soooo many variations from different chocolates, nuts, dried fruit, essence), I decided to try something that is quite unusual while still keeping in with the blondies ‘warm’ theme therefore I introduced honey into the mix.

This is definitely a very sweet treat – keeping in with blonie/brownie traditional texture and expectations.

Ingredients:

  • 65g honey
  • 125g butter
  • 120g white sugar
  • 220g white chocolate
  • 1 tsn vanilla essence
  • 2 eggs
  • 150g plain flour
  • 50g macadamia nuts

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  2. Place the honey, butter and sugar into a saucepan on a medium heat and stir until the sugar is melted and the mix is well combine.
  3. Take off the heat and add in 140g of the white chocolate and vanilla, stir until the chocolate is melted and the mix is well combine, set aside.
  4. Transfer the mix into a bowl and sift the flour into the mix, add the eggs and whisk with a hand whisk to combine.
  5. Chop up the nuts and remaining 80g of white chocolate into small pieces.
  6. Pour the mix into the cake tin and top by scattering the nut and chocolate pieces.
  7. Bake in the oven for 40 minutes or until the top of the slice is set and firm to touch.
  8. Leave the cake in the tin to cook completely and once cooled remove from tin and cut into pieces.

 

Notes:

This dessert is best served warm with a side of vanilla ice-cream.

 

White Honey Blondies Recipe

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