Sweet Tooth Experiments

Tag Archives: Port

Port Coffee and Chocolate Mousse Sandwiches

Posted on Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect.

So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse.

The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles.

This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Port Coffee and Chocolate Mousse Sandwiches recipe

Ingredients:

Mousse:

  • 155g dark chocolate (75% cocoa)
  • 2 eggs
  • 70ml thickened cream
  • 20ml Kahlua
  • 10ml Port

Biscuits:

  • 1 + 1/2 tbsn Port
  • 2 + 1/2 tbsn Kahlua
  • 12 chocolate coated digestive biscuits

Frosting:

  • 1 egg white
  • Pitch of cream of tartar
  • 15ml water
  • 50g sugar

 

Method:

  1. Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
  2. Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
  3. Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
  4. In a separate bowl beat the 2 egg whites until stiff peaks form.
  5. Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.  
  6. For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
  7. Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
  8. Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
  9. Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
  10. Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
  11. Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
  12. Top the mousse with the 6 biscuits, chocolate side up.
  13. Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
  14. Place the plate in the fridge overnight to set (or 4+ hours).
  15. To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
  16. Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
  17. Place a candy thermometer into the mix until it reached 120c degrees.
  18. Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
  19. Continue beating the egg mix for 10 minutes.
  20. Remove the acetate from the mousse sandwiches.
  21. Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
  22. Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
  23. Remove from the freezer and dust with a little cocoa powder and enjoy.

 

NOTE: It is completely fine to omit step 22. If you opt for this option then simply frost the sandwich tops then dust with cocoa powder and enjoy!

 

Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Black & Blue Berry Pudding

Posted on Posted in Pudding .

Port Black & Blue Berry Pudding

Port Black & Blue Berry Pudding recipe

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:

  1. Pre-heat the oven to 160c degrees and spray 4 x 1 cup ramekins with oil spray.
  2. Place the butter in the microwave in a bowl and heat until the butter is melted.
  3. Add the jam and beat with a hand whisk until combine.
  4. Add the milk and lemon zest and beat until combine.
  5. Sieve the flour and sugar into the mix and beat with the hand whisk until combine.
  6. Add the blueberries and stir until well combined.
  7. Pour the mix evenly into the 4 ramekins.
  8. 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.
  9. Pour the syrup over the back of a spoon over the batter in the ramekins.
  10. Bake in the oven for 25 minutes or until the top if the pudding is set and crisp.
  11. Meanwhile beat the cream with electric beaters until peaks form.
  12. Leave the puddings for 5 minutes before serving with a dollop of the cream and extra berries if you desire.

 

 

Port Black & Blue Berry Pudding recipe

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Port Black & Blue Berry Pudding

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Port Black & Blue Berry Pudding

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Port Black & Blue Berry Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Yoghurt Plum and Port Cheesecake

Posted on Posted in Cakes .

Yoghurt Plum and Port Cheesecake

Yoghurt Plum and Port Cheesecake recipe

This cake, is a killer. Who knew plum and port went so well together! I don’t even really like Port, but the sweet taste of the plum makes the Port flavor absolutely addictive.

I made five cakes yesterday when I made this one and none of the others come close to being anywhere near as good.

Cheesecake is another one that is not really a favorite, so to challenge myself I decided that I would incorporate these two flavors into a cheesecake. If I could make a cheesecake that I adored then it would definitely be an amazing cake.

To try to cut down the fat content I opted for a little low fat yoghurt in the mix.

If you’re looking for an unusual but soooo tasty cake this one is a must try!

Ingredients:

Base:

  • 250g nice biscuits
  • 100g butter

Filling:

  • 600g plums
  • 120ml port
  • 500g low fat cream cheese
  • 130g brown sugar
  • 120g vanilla low fat yoghurt
  • 1 tsn vanilla essence
  • 2 eggs
  • 2 egg whites

 

Method:

  1. Pre-heat the oven to 150c degrees and line a 20cm spring form cake tin with baking paper.
  2. Place the butter and biscuits in a food processor and blitz until the mix resembles bread crumbs.
  3. Place in the tin and flatten out with fingertips.
  4. Place the tin in the fridge to set.
  5. Meanwhile,  cut the plum up into slices and place into a saucepan with the port on a medium heat for 5 minutes or until the liquid reduces. Place aside to cool.
  6. Add the cheese, yoghurt, vanilla and sugar into a bowl and using electric beaters whisk for 5 minutes.
  7. Place half the plums with the liquid into a food processor and blitz until smooth, add to the cheese mix.
  8. Add the 2 eggs to the mix, one at a time beat well between each addition.
  9. Place the egg whites into a bowl and beat until peaks form.
  10. Dice up the remaining plums and add to the mix with the egg whites and fold until just combine.
  11. Pour the mix on top of the base and place in the oven for 60 minutes or until the top of the cake is slightly brown.
  12. Turn off the oven and open the door slightly to be jarred.
  13. Leave the cake to completely cool for 2 hours then place in the fridge for 2 hours to set.
  14. Release the tin and place the cake on a plate.
  15. Sieve icing sugar over the top and serve.

 

Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Marmalade Bread and Butter Port Slice

Posted on Posted in Slice .

Marmalade Bread and Butter Port Slice

Marmalade Bread and Butter Port Slice recipe.

Recently Bread & Butter pudding has been brought to my attention again, which for some reason happens to be one of my father’s favorite desserts.

To me, this dessert is quite bland. I get that the sultanas, cinnamon and/or nutmeg add flavour, however ultimately it’s still just soaked bread that is baked.

As the old English traditional recipe is so simple and only includes few ingredients for flavour  I thought this was a good dessert to play with and bring it to a place I found appealing.

After a bit of trial and error I ended up happy with an orange and port flavour pairing and a slice as the form.

Outcome? I’m now a fan of a Bread & Butter dessert.

Marmalade Bread and Butter Port Slice recipe

Ingredients:

  • 300g white sourdough bread, crusts removed
  • 300ml milk
  • 80g butter, melted
  • 3 eggs
  • 100g brown sugar
  • 280g orange marmalade
  • 2 tsn cinnamon
  • 2 tsn vanilla essence
  • 2 tsn port
  • 100g sultanas

 

Ingredients:

  1. Pre-heat the oven to 180c degrees and line a 20cm square cake tin with baking paper.
  2. Cut the bread into 1cm pieces and place in a bowl with the milk for 5 minutes until the bread is soft and has absorbed the milk.
  3. In another bowl place the melted butter, eggs, sugar, marmalade, cinnamon, essence and port. Using a hand whisk beat until well combine.
  4. Add in the bread to the butter mix and stir with the hand whisk until well combine and the bread starts to breakdown.
  5. Add in the sultanas and stir.
  6. Pour the mix into the tin, smooth the top and bake in the oven for 40 minutes or until lightly brown.
  7. Cool in the tin for 5 minutes then transfer to a cooling rack.
  8. Serve with ice-cream or cream.

 

Marmalade Bread and Butter Port Slice recipe

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Marmalade Bread and Butter Port Slice recipe.

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Marmalade Bread and Butter Port Slice recipe

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Marmalade Bread and Butter Port Slice recipe.

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Marmalade Bread and Butter Port Slice recipe

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