Sweet Tooth Experiments

Moscato Lemon and Strawberry Ice-Cream

Posted on December 12, 2017 by Ella Posted in Ice-cream & Sorbet .

Moscato Lemon and Strawberry Ice-cream







After the recent success of my Moscato and Lemon Marshmallows recipe I decided to extend on the flavour pairing and too that also change up the dessert style. Knowing that Moscato and Lemon already go well together I opted for an additional flavour that holds the same fruity aroma and taste as Moscato, but also compliments both the wine and citrus ingredients.
After trialling the combo of a few different berries I felt the strawberry was too delicious not to incorporate.
I have used jam in this recipe as the jam ensured I didn’t thin out the ice-cream like Strawberry puree did (it also makes the recipe that little bit easier to make as steps are omitted). I’m not the biggest fan of traditional ‘cream and egg yolk’ based ice-cream, however this recipe was too good for me not to demolish.

Ingredients:

300ml Moscato
90g sugar
5 egg yolks
400ml thickened cream
60g strawberry jam
1 tsn lemon zest

Method:

Pour the Moscato into a saucepan and heat on medium/high for 10 minutes or until the liquid has reduced down to a third (100ml).
Take the saucepan off the heat and slowly pour the cream into the Moscato, whisking with a hand whisk as you pour until combined.
Place the sugar and egg yolks into a bowl and using electric beaters whisk for a minimum of 5 minutes.
Add the strawberry jam and lemon zest to the egg mix, whisk until combined.
Slowly pour the cream mix into the egg yolk mix while the beaters are whisking.
Once the cream mix is well combine place the mix back into the saucepan on medium/high heat for 5 minutes or until the mixture coats the back of a spoon thickly.
Pass the mix through a sieve into a bowl and allow to cool.
Once mix is cold place in the freezer for 2 hours.
After 2 hours spoon the mix into a food processor and blitz for 2 minutes. Place mix back in the freezer.
After an hour spoon the mix into the food processor again and blitz for 2 minutes. Place mix back in the freezer.
After an hour scoop the ice-cream into a bowl and enjoy!


Step 2


Step 3


Step 5


Step 6


Step 7


Step 8

Step 11

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Chocolate Honeycomb Spiced Christmas Pudding

Posted on December 9, 2017 by Ella Posted in Pudding .

Chocolate Honeycomb Spiced Christmas Pudding

Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

Ingredients:

125g dried mixed fruit
225g dried dates, diced
60ml brandy
160ml orange juice
225g butter
140g brown sugar
3 eggs
40g cocoa powder
140g plain flour
1 tsn ground cinnamon
¼ tsn ground nutmeg
½ tsn ground ginger
110g pecans, chopped
30g breadcrumbs
200g honeycomb, diced

Ganache:

30ml cream
50g dark chocolate

Method:

Preheat the oven to 160c and line a pudding tin with baking paper.
Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
Add the eggs one at a time to the sugar mix, beating in between each addition.
Sieve the flour, cocoa powder and spices into the sugar mix.
Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
Lastly, add 150g of the honeycomb and stir until combine.
Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
Place the pudding on a cooling tray until cooled completely.
Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
Stir the ganache until silky smooth.
Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
To serve cut the pudding into slices and accompany with ice-cream or double cream.

Step 2

Step 3


Step 4


Step 7

Step 8

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Moscato and Lemon Marshmallows

Posted on December 2, 2017 by Ella Posted in Marshmallows .

Moscato and Lemon Marshmallows

After realising that I have baked a bit with marshmallow (for homemade fondant, as a pie filling ingredient and as decoration) I have never actually made marshmallow from scratch.

I am always up for, and love to experiment with new techniques and sweet treat variations, therefore, homemade marshmallow to me is an exciting way to spend an afternoon.

Traditional vanilla or raspberry marshmallows that you find I the supermarket to me are quite boring so I started to do some research on some interesting and new to me flavor combos.

After playing around with some variations there were 2 combos that I just couldn’t decide on as being my favorite. Thus, I decided to make both flavors but with 2 varying methods (one using egg whites and one without).

Though both were successful the recipe that incorporated egg whites was much more fluffier and massively exceeded my expectations.

Below is the delicious Lemon and Moscato flavor pairing with the fluffier recipe .

Ingredients:

200ml Moscato
½ tsn vanilla essence
4 tsn gelatin
220g sugar
180ml glucose
1 + ¼ tsn lemon zest
3 egg whites
½ tsn salt
10g corn flour
50g icing sugar

Method:

Line a 20cm x 10cm slice tin with baking paper.
Pour 120ml Moscato and the vanilla essence into a saucepan and heat on a low/medium heat until the mix is simmering.
Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
In another saucepan add the remaining 80ml Moscato, the sugar, glucose and lemon zest and stir on a high heat until the sugar is dissolved.
Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit.
Meanwhile place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
Pour the sugar syrup into the egg whites in a slow steady stream while whisking on high with the electric beaters until all the syrup is combine.
Next add the gelatin mix slowly, whisking with the electric beaters until the mix is cooled (this will take quite a few minutes).
Pour the mix into the prepared tin and place in the fridge for 4 hours+ (overnight if possible).
Remove the marshmallow out of the tin and place onto a cutting board, pull the baking paper away from the sides of the marshmallow.
Next spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
Place the marshmallow pieces onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
Eat and enjoy!

Step 3

Step 5

Step 6

Step 7

Step 8

Step 9

Step 14

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Ginger and Date Biscuit Cake

Posted on November 25, 2017 by Ella Posted in Biscuits, Cakes .

Ginger and Date Biscuit Cake

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

Ingredients:

80g pitted dried dates
600ml thickened cream
1 tbsn icing sugar
70ml sherry
250g gingersnap biscuits

Method:

Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
Use an electric beater to beat the cream until soft peaks form.
Add the icing sugar a beat until firm peaks form.
Set aside 250ml whipped cream for later use.
Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
Gentry fold the date mix through the remaining 330ml of whipped cream.
Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
Place in the fridge for 6 hours, or preferably overnight.
When ready to serve remove from the fridge, cut and enjoy.

Note: I also grated over some dark chocolate for decoration.

Step 4

Step 13


Step 16

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Lavender Lemon Cupcakes with Nougat Almond Icing

Posted on November 18, 2017 by Ella Posted in Cupcakes .

Lavender Lemon Cupcakes with Nougat Almond Icing





This recipe has an interesting way of coming about. I was originally experimenting by making a chocolate layer slice with a brownie, chocolate crackle, cheesecake, honey nougat and a ganache layered slice (yes seriously). It was quite nice except was very difficulty to cut and eat. The chocolate crackle layer was too hard and did not cut well while the nougat layer didn’t have the soft but stable consistency….

I really loved the honey nougat so I decided to use this layers recipe, only this time as an icing.

Then I went through my pantry to see what ingredients I could use that would compliment this honey nougat flavour. After a little researching I decided that lavender and lemon would work perfect with my never fail cupcake recipe as the base (that also tastes magic with the honey).
Thus a moreish delicate flavored cupcake was developed.

Ingredients:

Cupcakes:

2 eggs
200g sugar
2 tsn ground lavender
1 tsn lemon zest
1 tsn vanilla essence
125ml vegetable oil
125ml buttermilk
200g cake flour
1 + ½ tsn baking powder
½ tsn bi carbonate of soda
¼ tsn salt

Honey Nougat:

3 egg whites
190g sugar
120g honey
60ml water
1 tsn lemon zest
½ tsn almond essence
2 tsn vanilla essence
¼ tsn salt

Method:

Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
Using electric beaters whisk the eggs for 2 minutes.
Place 2 tsn dried lavender flowers into a pestle and mortar and grind until the lavender is to the consistency of flour.
Add the sugar, ground lavender, lemon zest and vanilla essence in the egg mix and beat until light and fluffy.
Add the vegetable oil and milk and beat until well combined.
Add the flour, powder, soda and salt and beat on a low speed until just combine.
Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
Set the cupcakes aside on a cooling rack until cool.
To make the icing place the egg whites into a bowl and set aside.
Place the honey, sugar and water into a saucepan on a high heat of your stove top and stir until the sugar is dissolved.
Place a candy thermometer onto the saucepan and leave until the mix hits 120c degrees.
Now start beating the egg whites with electric beaters until the candy thermometer hits 135c degrees then pour the sugar syrup slowly into the egg white mix while beating on a high speed. Be sure to pour the sugar directly into the mix and not on the side of the bowl.
Continue beating for 2 minutes until the mix is thick and fluffy.
Add the lemon zest, almond essence, vanilla essence and salt and beat for 2 more minutes until the mix starts to cool.
Using a palate knife spread the icing over the top of the cooled cupcakes, enjoy!

Notes:

Store cupcakes in the fridge as you don’t want the nougat to soften and start to drop.

Step 3

Step 6

Step 7

Step 7

Step 11

Step 13

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Posted on November 11, 2017 by Ella Posted in Cakes .

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Golden syrup would have to be one of my favorite flavors, it’s the whole reason I eat Anzac biscuits!

I wanted to make a cake with this flavor as the key feature, but to also have a range of textures and additional flavor tones that compliment the luscious golden syrup. Ultimately I wanted to create a golden syrup flavor bomb profile paring.

After playing around with a few spices, nuts and essences I had the ingredient pairing I was looking for.

The after taste and texture of pecans and the salty and sweet combo of salted caramel worked wonderfully with the golden syrup.

After deciding the syrup cake (experiment 1) was delicious but way too super super sweet I opted for a cheesecake instead to tone down the sweetness and add some creaminess to the pecan crunch.

Adding in an Anzac inspired base connected all the flavors and textures together.

Ingredients:

Base:

30g ground pecans
80g Anzac biscuits
40g butter
15g golden syrup

Filling:

150g sugar
40ml water
250g cream cheese
¼ tsn salt
2 tsn salted caramel essence
1 egg

Pecans:

20g butter
40g brown sugar
20g golden syrup
110g pecans

Method:

Pre-heat the oven to 175c degrees and line an 8-cupcake tin with large cupcake patties.
Spray the patties with oil spray.
Place all the base ingredients into a food processor and blitz until the mix resembles breadcrumbs.
Spoon the base mix into the patty cases evenly and using the back of a spoon press down to flatten.
Place the tin in the fridge.
Next make the caramel by placing the water and sugar into a saucepan on a high heated stove top.
Stir the mix until the sugar has dissolved then leave to boil until the mix becomes a golden brown colour.
Remove off the heat and using a hand whisk beat 100g of the cheese until the mix is smooth.
Transfer the mix into a bowl and add the remaining cheese, salt and the essence, whisk with electric beaters until the mix is smooth.
Add the egg and beat until well combined.
Spoon the mix evenly into the patties on top of the base, flatten the mix with the back of a spoon.
Place the tin into the oven and bake for 20 minutes or until the top of the cakes are firmish to touch.
Meanwhile make the pecan topping by placing the butter, sugar and syrup in a bowl and on high in the microwave until the mix is boiling, stir.
Diced the pecans and add into the sugar mix, stir.
Once the cakes are done take them out of the oven and spoon the pecan mix over the top of the cakes evenly.
Place the cakes back in the oven for an additional 20 minutes.
Once time is up remove the cakes from the oven and leave aside to cool.
Place the cakes in the fridge for 4 hours to completely set.
Dust the cakes with icing sugar and serve the cakes with a dollop of thickened cream if desired.

Note:

I have placed the cakes in the freezer for 2 hours to completely firm then removed the patty cases.
If you don’t have caramel essence you can substitute with vanilla essence.


Step 4


Step 7

Step 8

Step 10


Step 11

Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

Step 14

Step 15

Step 17

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Mocha Ginger and Caramel Layer Cake

Posted on November 4, 2017 by Ella Posted in Cakes .

Mocha Ginger and Caramel Layer Cake

My attempt number 3 of making a treat featuring chocolate, coffee, ginger and caramel and I finally have a luscious and delectable treat on my hands!

Attempt 1 was the mousse cake that featured a dark chocolate mocha layer, a white chocolate ginger layer and a caramel layer. Though this attempt was a structural disaster (the layers didn’t play well as mousse – the caramel layer melted fairly quickly), I did as least identify the flavour combo was divine.

Attempt 2 was the slice, similar to a caramel slice but with a ginger biscuit base, caramel center and mocha layer on the top. This was ok but reminded me too much of the traditional caramel slice and not unusual enough.

Attempt 3 takes my crowd-pleasing Devils Food Cake recipe as the mocha layer, my Churros Chocolate Caramel Cake’s caramel as the caramel layer and my never fail Vanilla Cake recipe as the ginger cake layers base.

Outcome – Aaaaamamzing!

A bit of work as 2 cakes need to me made but sooooo worth it!

Ingredients:

Mocha layer:

120g butter
90g caster sugar
1 tsn vanilla essence
2 eggs
115g self-raising flour
40g cake flour
55g cocoa powder
1/2 tsn salt
1/4 tsn bicarbonate of soda
6 tsn instant espresso coffee granules
120ml buttermilk

Ginger layer:

125g butter
150g sugar
1 tsn vanilla essence
2 eggs
160g self-raising flour
1 tsn ground ginger
2 tsn grated ginger
1 + ½ tsn ground cinnamon
¼ tsn all spice
½ tsn salt
1/4 tsn bicarbonate of soda
125ml buttermilk

Buttercream:

60g butter
20g icing sugar

Caramel frosting:

130g white sugar
20ml water
50g brown sugar
180ml thickened cream

Method:

Preheat the oven to 180c and line 2 x 25cm round cake tins with baking paper.
Firstly, make the Mocha cake layer by using electric beaters to beat the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flours, cocoa powder, salt and bicarbonate of soda into the butter mix.
In a separate small bowl add the coffee granules to the buttermilk, stir until well combined and pour into the butter mix.
Beat the mix with electric beaters until just combined.
Pour mixture into 1 of the prepared pans and bake for 1 hour or until a skewer inserted in the center comes out clean.
Meanwhile, make the Ginger cake layer by whisking with electric beaters the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flour, spices, salt and bicarbonate of soda into the butter mix.
Pour the buttermilk into the butter mix.
Beat the mix with electric beaters until just combined.
Once the mocha cake that is baking in the background is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
Pour the ginger cake layer mixture into the 2nd prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Once the ginger cake is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
To make the buttercream beat the butter and icing sugar for 5 minutes, place in the fridge for later use.
Now make the caramel by place the white sugar and water into a saucepan, on a high heat, stirring until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is golden is colour, take off heat.
Add the brown sugar and 80ml thickened cream to the caramel (be careful of the caramel spitting when adding the cream) and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the remaining 100ml thickened cream with electric beaters until soft peaks form.
Add the completely cooled caramel to the cream and beat slowly until the caramel is combine and firm peaks form, set aside.
To assemble the cake, cut the tops of both cakes to ensure both are even and flat on top.
Place the mocha cake layer onto a plate, then using a piping bag with a circular nozzle pipe an icing border around the mocha cake layers top.
Spoon 1/3^rd of the caramel frosting into the center of the buttercream icing and smooth with the back of the spoon.
Add the ginger layer on top of the icing and spread the top of the cake and sides with the remaining caramel frosting.
Top with grated dark chocolate, extra grated white chocolate and a pinch of ground ginger if desired.


Step 5


Step 7


Step 14


Step 19

Step 21

Step 20


Step 23


Step 24


Step 25


Step 25

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

Lemon Almond and Lavender Roulade

Posted on October 26, 2017 by Ella Posted in Cakes .

Lemon Almond and Lavender Roulade

For a long time now I have been playing with different flavour pairings of roulades. Thanks to my curiosity in experimenting I got hooked on continuing to play until I created a recipe I deemed blog-worthy. It may have taken about 7 attempts but I got there in the end. It took me about 3 goes to get the perfect sponge cake base that could bend seamlessly and not split as soon as it is rolled. I then also trial many flavour pairings where I went through Early Grey & Blueberry, Chestnut & Chocolate and a citrus blend to name a few…all were ok but nowhere near my expectations. It was the pairings combo of white chocolate, the multiple layers of almond flavour via almond meal & marzipan, lemon zest and lavender that created an end product of complimentary taste profiles.

Making a curd also meant that I could easily roll the roulade, handy as I struggled keeping the cream in place when using traditional filling methods.

Ingredients:

5 eggs
150g sugar
1 + ½ tbsn hot water
100g white chocolate
100g self raising flour
1 tsn ground dried lavender
2 tsn lemon zest

Curd:

2 egg yolks
2 eggs
160g marzipan
60ml lemon juice
100g butter
2 tsn ground lavender
½ tsn almond essence

Extra

30g almonds
Whipped cream or ice-cream to serve

Method:

Pre-heat oven to 175c degrees and line a 40cm x 20cm cake tin with baking paper.
Separate eggs and whisk egg yolks with the sugar with electric beaters until light and cream.
Add the hot water and beat for 1 minute.
Grate the chocolate into the egg yolk mix.
Add the flour to the egg yolk mix and fold until just combine.
Using electric beaters in a separate bowl whisk the egg whites until peaks form.
Fold 1/3^rd of the egg whites into the egg yolk mix until just combine to loosen the mix.
Add the remaining egg whites and fold until just combine.
Pour mix into the tin, even the top of the mix with the back of a spoon and bake for 12 minutes or until the cake springs back when touched.
Invert the hot cooked cake onto a piece of baking paper and cut off all 4 sides of the cakes crusts.
Roll the cake with the paper up into a log shape. The paper should be on top of the cake guiding the rolling. Leave for 5 mins to cool in the rolled shape.
Following unroll the cake and reroll without the paper, leave until the cake is fully cooled.
Place the curd ingredients into a saucepan and beat with a hand whisk on a low heat until the mix is well combine and thickened. Leave side to cool.
To assemble the roulade unroll the cake.
Spread the whole cake with the curd and grate OR finely diced the almonds over the curd (whichever you prefer. I personally like the diced almonds crunch).
Place a sheet of plastic wrap onto your bench and again, on top of the plastic wrap, roll the cake into a log shape following the roll shape you created earlier.
Place the plastic wrap around the outside of the roulade to seal the cake and into the fridge for 3 hours to set.
Remove the plastic wrap and cut the roulade into thick wheel shapes. Serve with a generous serving of whipped cream or vanilla ice-cream on top of the cake with the swirl pattern facing up, enjoy!

NOTE: I melted white chocolate with a little cream to create a white chocolate ganache that I drizzled over the completed cake just prior serving for some extra decoration.

Step 3

Step 5

Step 6

Step 10

Step 11

Step 11

Step 13


Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Anisette Vanilla Marshmallow Pie

Posted on October 20, 2017 by Ella Posted in Pies .

Anisette Pie recipe

So after eating a few ‘black cat’ lollies I decided I MUST make a sweet treat with this flavor. Black cats would have to be one of my most favorite lollies ever!

As to what form of dessert was going to be an interesting one and I didn’t want the anisette flavor to be too savory so I opted to pair the lovely aromatic flavor of vanilla.

A cake, pie, slice and pudding was experimented, where the pie was the winner. Thus my Anisette Vanilla Marshmallow Pie was born. Now I must say the final outcome of this sweet treat is definitely only for anisette / liquorice fans. But if that is you then you will LOVE this treat.

Ingredients:

Pastry:

200g cup plain flour
30g icing sugar
150g butter

Filling:

240g white marshmallows
140g milk
15g butter
1 tbsn anisette essence
2 egg whites
10g sugar
110g thickened cream
1 + 1/2 tsn vanilla essence

Method

Pre-heat the oven to 180c degrees.
Place the flour, butter, sugar and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix combines and balls together.
Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
Prick the centres with a fork and place in the fridge for 20 minutes to harden.
Place baking paper on top of the tart with rice and blind bake for 15 minutes.
Remove the paper and rice and bake for a further 15 minutes.
Place the tart shell on a tray to cool.
Combine 240g marshmallows, milk, butter and essence in a saucepan and heat on medium, stirring until melted.
Remove from heat and whisk until smooth and glossy, allow to cool then place in the fridge to thicken stirring occasionally.
Meanwhile, beat the egg whites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
Place the cream and vanilla in a bowl, beat until thick peaks form.
Remove marshmallow mixture from the fridge and add in the egg mixture and cream mix.
Using a hand whisk gently whisk until mix is smooth and all ingredients are combine.
Spoon mixture into piecrust and place in the fridge for 2 hours to set.
Decorate as you deem fit.

Note: I decorated with some chopped up licorice square lollies. I also opted in the photos for mini tart cases instead on one large tart case.


Step 2


Step 3


Step 7

Anisette Pie recipe

Step 9

Anisette Pie recipe

Step 14


Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Port Black & Blue Berry Pudding

Posted on October 14, 2017 by Ella Posted in Pudding .

Port Black & Blue Berry Pudding

I very rarely bake with blackberry, in fact it tends to be one of the last berries I’d consider. However, Port on the other hand tends to appear in my recipes time and again, particularly to enhance chocolate depth.

Considering my go to Port is red, in which holds a strong raspberry, blackberry and chocolate flavor I thought that leveraging the berry pairing with this sweet dessert wine was a good way of boosting the blackberry palate.

Adding the blueberries to the mix taps into the earthiness of the port and blackberry and compliments.

Lastly, the lemon zest acts as an enhancer to the unique flavors already-present and adds some additional oomph.

All up when I came up with this recipe I thought it could have a potential to be a boring and so-so outcome, however it turned out to be the opposite. A dessert I was going to ‘sample’ with a small spoonful, however in reality I couldn’t put it down and ate the whole pudding in a matter of seconds. A sure sign that the desert is a super success.

Batter:

80g butter
200g blackberry jam
120g milk
1 tsn lemon zest
120g blueberries
140g self-raising flour
80g sugar

Sauce:

80ml water
40ml Port
40g sugar
40g blackberry jam

Extra:

120ml thickened cream

Method:

Pre-heat the oven to 160c degrees and spray 4 x 1 cup ramekins with oil spray.
Place the butter in the microwave in a bowl and heat until the butter is melted.
Add the jam and beat with a hand whisk until combine.
Add the milk and lemon zest and beat until combine.
Sieve the flour and sugar into the mix and beat with the hand whisk until combine.
Add the blueberries and stir until well combined.
Pour the mix evenly into the 4 ramekins.
Place the sauce ingredients into a bowl and heat in the microwave until the mix just starts to boil, beat with a hand whisk until well combined.
Pour the syrup over the back of a spoon over the batter in the ramekins.
Bake in the oven for 25 minutes or until the top if the pudding is set and crisp.
Meanwhile beat the cream with electric beaters until peaks form.
Leave the puddings for 5 minutes before serving with a dollop of the cream and extra berries if you desire.

Step 5

Step 7

Step 9

Port Black & Blue Berry Pudding recipe

Step 10

Step 11

Step 12

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

« Previous Page

Unusual sweets and global treats

Moscato Lemon and Strawberry Ice-Cream

Chocolate Honeycomb Spiced Christmas Pudding

Moscato and Lemon Marshmallows

Ginger and Date Biscuit Cake

Lavender Lemon Cupcakes with Nougat Almond Icing

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Mocha Ginger and Caramel Layer Cake

Lemon Almond and Lavender Roulade

Anisette Vanilla Marshmallow Pie

Port Black & Blue Berry Pudding

Pages

Archives

Categories

WordPress

Subscribe